Down a Culinary Journey across Europe

A fulfilling European escapade which started from a visit to the hospitality institute, Cesar Ritz College in Switzerland and culminated at Evians Les Bains in France , proved to be the pinnacle of their educational endeavors for the students of V.M. Salgaocar Institute of International Hospitality Education who have returned back from a study tour across France, Switzerland and Germany.

A group of 13 students embarked on a culinary journey accompanied by Prof. Irfan Mirza, Director/Principal of VMSIIHE and Chef Sebastian Breitinger, Prof. of Culinary Arts. During the 2-week long adventure, the students traveled throughout the magnificent continent of Europe, experiencing the authenticity and beauty that the mainland had to offer and got a taste of European culture through its diverse traditional foods, sites, and hospitable citizens.

This enriching trip took students through an insightful itinerary that revolved around visits to Cesar Ritz Colleges, Domaine du Daley winery, Maison Cailler Chocolate Factory, and a lot more in Switzerland, Germany & France which left them all equally stunned.

The premier hospitality school in Switzerland, Cesar Ritz College, which emphasises sustainability and entrepreneurship, has partnered with VMSIIHE to offer an opportunity for higher education to its students.

Speaking on the highlights of the tour, a B.Sc. graduate in International Hospitality Management, Mitchell Mascarenhas said “Domaine du Daley winery in Switzerland was the most fascinating part of this tour. We were given a tour of the entire vineyard where the guide told us about its rich history. One part of this particular destination that interested me the most was the wine cellar we were taken to. It is more than 600 years old and still in use. Also, the wine from here was definitely unique due to the traditional wine-making process it goes through.”

How can you visit a place which is rich in the culinary arts and not try the tempting local cuisines? While trying the various traditional dishes, Mitchell Mascarenhas observed that the ingredients used were distinct from the other countries she had previously visited. Also, the food continued to stay authentic while simultaneously meeting the varied preferences that people have.

For a chocolate lover, the visit to Maison Cailler Chocolate Factory in Switzerland was the tour's highlight. Cassandra Maria Menezes, one of the members of the team, mentions her keen interest in the baking industry which drew her to the chocolate factory. Students were introduced to the chocolate-making process and learned about the various individuals involved in the magic of creating the scrumptious world-famous Swiss chocolate.

“We also had the opportunity to taste some of the unique local cuisines and delicacies, including cheese fondue, schnitzel, macaroons, pastries, and many more. Our professor, Chef Sebastian Breitinger,  provided us with in-depth information throughout this adventure, making the experience even more memorable and fruitful,” said Cassandra.

From the architectural beauty of Switzerland to the aesthetically pleasing streets of France, every day was a fresh learning experience. This trip has given the students a comprehensive understanding of a different culture. With hearts full of happiness and minds ignited with knowledge, students came back with an abundance of fond memories.

Note: The views expressed in this article are that of V.M. Salgaocar Institute of International Hospitality Education and do not reflect/represent those of Shiksha