Success Stories

This is Hamzeh albitar, an Asian specialty Sous Chef at W hotel I have graduated in 2015 from the Royal Academy of Culinary Arts. Before I enrolled at the academy I used to work as a salesman so I used to pass by the academy daily and wishing to study there because of my previous experience of 5 years at the states as a cook. So one day I came and applied for a scholarship and they welcomed me. The Royal academy opened doors for me to go and work in Abu Dhabi on a luxurious island (Zaya Nuria Island), with many well-known chefs especially chef Marc Abed, which I learned a lot from him and because of my education and knowledge I was able to support him a lot. Then I moved to the best Japanese restaurant in UAE and one of the best in the world (Zuma restaurant), after that I came to Amman to work at W Amman as Chef de Partie working with Executive Chef Lamberto Valdes and Chef Mustian Osman an Asian specialty chef. Later on, I helped in the opening of a Japanese rooftop restaurant (Zaran rooftop ) and it was a very successful project, due to this I got a call from W Amman to come back as a Sous Chef and supervise the Asian Restaurant with the assistance of the current Executive Chef Roger Valero. In this period of time Zuma and Enso we won many times many trophies as the best leading cuisine and best restaurant.


Hamzeh Al-Bitar

My name is Anas Abu Al Douleh, and my journey started since childhood where the love and respect for food was one of the pillars of my family education. Years passed and the love for cooking was growing day by day, till I chose to study culinary arts after graduating from high school.

I enrolled in one of the best culinary institution in the Middle East and there I was given the right direction of how to become a culinary expert and become a chef! First things I learned at the Royal Academy of Culinary Arts were discipline, how to respect food, and more importantly how to be a team player. At the academy, I had the privilege to be taught by the best chefs in the world and there I was exposed to all sectors of a fine culinary institution using the latest cooking technology. I graduated with merit in December 2012, and then I started working in the best 5 starts hotels in Jordan.

I moved to Abu Dhabi in 2016 and I had the chance to work with Michelin star chefs in one of the most important and fine dining institutions. After 8 years of hard work, currently I am holding the position of an Executive Sous Chef in one of the top fine dining institutions in United Arab Emirates- Abu Dhabi. The Royal Academy of Culinary Arts was the gate to my success and great future achievements.

Anas Abu Al Douleh

My name is Amal Issa, my journey began in 2012 when I visited RACA on the students day event, by the end of the day I knew what my future would be. 2 years later in 2014 I signed in and the most wonderful two years of my life began, I hadn’t quite realized the doors RACA- Les Roches opened for me until I graduated. After I finished my internship in 2016 at InterContinental Amman and not to mention the opportunities and events, VIP events I got to attend, only to get a dream job in pastry at Fairmont Amman and got the chance to be from the opening team. I have a certificate of recognition in the pre-opening of Fairmont Amman, I took a pastry training in Le Royal Amman, Intermediate Gelato course by Carpigiani Gelato University, Teatime pastry Workshop by Valhrona and so much more. Two years later I started my own business Cakeology for designed cakes, it started as a coincidence, when I started to make birthday cakes for my friends and family then their friends and family started asking me to bake them birthday cakes, one cake after another and I’m still growing. My main goal is to excel in my field and give out perfect delicious cakes every time and be recognized internationally.

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This is Israa Barjawi, not everyone in this world loves to cook. However, those who love cooking are truly lucky, as well as their families. It is a great experience that makes you happy and makes others happy as well. If you love cooking, keep up the passion. It is the best feeling ever.

Certification isn’t required for becoming a chef, but it may offer you a competitive advantage on job applications. The Royal Academy of Culinary Arts is the best in the middle east, it gave me a certificate that makes me an even more attractive candidate in this field. And now I have my own baked goodies online shop.

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This is Michel Seikaly, Twelve years in the food business coupled with a persistent enthusiasm and growing demand, provided me with tools to grow food service, The Basket.
At the age of 19, I was inspired by the constant confusion my elder sisters and other working people had towards their lunch meal during office hours. After some observation, my goal from an early age was to set up my independent business, I came up with a healthy and quick solution: offering clean, tasty and easy to eat sandwiches, salads and desserts. I recognised the need for this service in various workplaces and began offering a basket full of ready products during the first days.

Starting from my own kitchen at home, I started to focus on growing my services after all the positive feedback I received, leaving me torn between studying and working – a balance that is never easy. Determination, passion and confidence in my product grew and it became contagious and I took the food catering business to an entirely different level. As part of catering, we offer our product for meetings trainings, events, children’s birthdays, and other special events. We have also reached various school canteens, coffee shops and gyms. We have also recently launched a menu for healthy hot meals.

After 6 years of experience in the food business, and establishing a fine reputation for The Basket I have decided to grasp more knowledge in culinary art. I joined Royal Academy of Culinary arts (Les Roches) in 2013 and all I can say is there is no limit to learning, especially in this field. Everything I learnt from Les Roches is applied at my food business; there is nothing better than combining experience and academics. Managing The Basket, as well as being a full-time student at Les Roches culinary school was not easy but was definitely a fruitful experience.

My learning experience at Les Roches culinary school has helped me effectively lead and manage my business in a fast-paced environment by improving processes and maximizing customer satisfaction through new service protocols and cooking techniques.

I believe there are so many doors to be opened especially in this field and I am always willing to seize every good opportunity that comes my way. In 2019, I started working as a culinary arts instructor with The Holy Land Institute For The Deaf (BROT fur die welt) – Al Salt, Jordan.

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