The latest news from HSD members school Escuela Universitaria de Hotelería y Turismo de Sant Pol, Spain.
Internship in the most beautiful restaurant in the world
Alkimia Restaurant (Barcelona) has been awarded with the SBID 2017 (International Best Design Restaurant of the World). Jordi Vilà is the chef of this restaurant that goes beyond the gastronomy to make you take part of an artistical and sensory experience.
Scott Arn, a student of the Master in Culinary Arts and Kitchen Management, has had the opportunity of learning with Jordi’s kitchen team because of the summer internships that Hotel School offers. During some intensive months, Scott has learnt not only culinary techniques but also he has discovered that the environment contributes a lot in the overall costumer experience.
We have interviewed him EUHTStPOL to know firsthand how is working in the most beautiful restaurant of the world.
He mentioned that his experience at StPOL helped him get this important internship not only because of the advanced culinary techniques learnt, but also because of the first-hand contacts with the top restaurants, most of them Michelin starred.
But this is not the only recognition for Alkimia Restaurant. Its Michelin Star has been recently renewed! Congratulations!
Watch the interview of Scott Arn:
The importance of F&B and restaurant management for entrepreneurship: three EUHT StPOL alumni become number 1 on TripAdvisor in less than one year
Juan and Jessica met at EUHT StPOL. They both were students of the Bachelor’s Degree in Hospitality and Tourism management.
Their dream was to set up their own business in their hometown, Mataró. After completing the course and after acquiring and living experiences in their internships – both nationally and internationally– they have opened their restaurant.
The Gourmand, located in Mataró, has managed to reach the top of TripAdvisor in less than one year in spite of the hard competition of around other 300 restaurants. The hard work and the philosophy of El Gourmand, based on offering a “good product, with good presentation at an attractive price“, seemed to be the key to climb the ranking and reach the top.
We have spent some time with the managers of the establishment and with Irene, the chef. She is also alumni of the Bachelor’s Degree in Hospitality and Tourism management of EUHT StPOL. She maintains order in the kitchen and elaborates the menus.
How did they get it? The answer is here: