After her first semester at SHL, her path led her to Zurich’s fine dining scene: for her internship, she worked at the 5-star boutique Widder Hotel in Zurich – more specifically in the kitchen of Restaurant AuGust. Between preparation, service, and teamwork, she experienced the day-to-day operations of a professional kitchen up at close hand. In the interview, she talks about her decision to pursue a kitchen internship, the challenges of a fast-paced culinary environment, and the experiences that have shaped her the most so far.
I grew up in London with a French father from Toulouse and a Swiss mother from Geneva, so Switzerland has always been a natural part of my life. I spent many childhood holidays here eating fondue, skiing, and exploring the mountains. My parents both studied at EHL École hôtelière de Lausanne and built their careers in luxury hospitality, which meant I grew up surrounded by the very heart of the industry - genuine care, thoughtful gestures, and the passion professionals put into creating unforgettable guest experiences. Those small moments shaped me from a young age, and I quickly realised how powerful exceptional hospitality can be in the way it makes you feel.
From the very beginning of looking at hospitality schools, I wanted to find a place that felt genuine and personal rather than overwhelming. When I visited SHL Schweizerische Hotelfachschule Luzern, the campus felt welcoming, the atmosphere was calm but full of purpose, and there was a strong sense of community in the way students and teachers interacted. The small class sizes stood out to me right away. I knew I would learn best in a place where I wouldn’t be lost in a crowd, where I could build connections and feel supported. Walking around the school, meeting the teachers, and seeing how SHL combines practical experience with academic learning in their bachelor's programme made me realise that this was the environment where I could grow, challenge myself, and feel at home.
Before starting at SHL, I gained meaningful experience during my gap year, working a winter season in St. Moritz and the summer season in Sardinia, where I worked in service. These experiences taught me adaptability, teamwork, communication, and the discipline required in a luxury environment. They also confirmed how much I loved hospitality - the pressure, the guest connection, and the fast pace. These experiences shaped my mindset and gave me a strong foundation before beginning Semester 1 at SHL.
After enjoying both the Kitchen and Service modules during my first semester, I began my internship at the Widder Hotel in Zurich, working in the kitchen of AuGust. A typical day starts with a few hours of focused preparation: slicing, portioning, marinating, producing sauces, organising ingredients, and carefully setting up each station before service begins at 11:30. Because AuGust operates with an open-kitchen concept, almost everything must be prepared ahead of time, which makes organisation and precision essential. Around 14:00, when the late-shift team arrives to take over the service in the open kitchen, we go on our break. After the break, we move to the main production kitchen, where we continue preparing for the following day - restocking, producing larger batches, refining our mise en place, and ensuring everything is ready for the next service. The pace and structure of the kitchen require you to stay sharp, organised, and attentive throughout the day.
I genuinely am loving my time at the Widder Hotel. Some days are intense and overwhelming, but the movement, pressure, and adrenaline give me energy. I realised very quickly that I thrive in environments where things move fast and demand full focus. Those peak moments when tickets keep coming - and you have to stay calm,
organised, and present - are now the moments I enjoy most. Over time, I’ve learned to take it dish by dish, plate by plate, and trust myself. There is an amazing feeling when the kitchen is buzzing, the team is moving in sync, and you can feel yourself improving with every service.
SHL prepared me very well for this internship. The six months of Semester 1 gave me strong technical skills and a solid understanding of the industry. But I also made a deliberate choice when applying for internships I wanted to challenge myself. Before SHL, I had mostly worked only in service so choosing a kitchen internship meant stepping outside my comfort zone. I wanted something new - a new skill set, a new environment, a new rhythm, and a challenge that I could be proud of. Looking back, it was absolutely the right decision.
This whole experience has taught me important lessons: stepping out of your comfort zone is always worth it; every small improvement deserves to be celebrated; and mistakes are part of learning, not failure. My time at AuGust has shown me how fulfilling it is to master new skills, how exciting the pressure of a busy service can be, and how essential teamwork and communication are in achieving excellence. It has confirmed for me that I chose the right internship, the right school, and the right industry.