Why did you choose the Royal Academy of Culinary Arts to start your educational path?
To get back when I was 12 or 13 years old, sometimes we used to pass by the Academy’s building, and this is what I said to my father: “Dad I’m not going to the university, I am going there,” pointing at RACA. Why did I know RACA so well? My father used to go there and had business tours for work relations between his job at INJAZ and RACA. He used to bring me the souvenirs he got from there, such as notebooks, sticky notes, mugs, small history/vision and mission book for RACA, and brochures. Then, my high school year started, having the knowledge about how to register and about the scholarship RACA offers to be applied for. The rest is one part of my history; I was accepted as a normal student, then I got the scholarship, studied, and successfully GRADUATED!
My experience at RACA was all surreal, from the Students Lobby to the Library, and from going to classes, to kitchens. I was taught by incredible instructors along my 2-year journey, led by the amazing and well-known Chef Jacques Rossel, in a professional atmosphere, great curriculum, and international standards. I wouldn’t have chosen a better place; I’m so proud and glad to be an alumnus of the Royal Academy of Culinary Arts. For the whole experience and great opportunities I had!