“Anything is possible” - I fostered this mindset last year when a spontaneous decision led me to an unexpected adventure that shaped my outlook on pursuing bold ideas: After graduating from high school in Erding and motivated by spontaneity and freedom, I printed 15 copies of my CV and sought a summer job at one of the famous beachside restaurants on Côte d'Azur. Fortunately, the Mediterranean restaurant Le 1051 in St. Tropez had an open commis de cuisine position (typically requiring a 3-year culinary education) during peak season.

After proving myself on a trial day with just a few YouTube tutorials and cucumber-cutting practice the night before, I got the job and discovered my passion for cooking. Despite my limited school-level French (I was the only German on the team), I managed to perform well and embrace the challenge – working three months under high pressure and having the steepest learning curve of my life: from learning how to tie a chef’s apron to making six “tartare de boeuf” in one minute while someone is screaming at you.

Back in Germany, I began studying in 2023 at LMU Munich while continuing to pursue my love for cooking. In my first semester, I joined the Italian restaurant GIGI TRATTORIA, where I was once again the only German on the team. Using Duolingo and italki, I learned basic Italian and immersed myself in Italian cuisine. My last station, where I worked, was Restaurant Zeitlang by Bergson Kunstkraftwerk, a regional fine dining restaurant.

After that, I reflected a bit and concluded that this was an intense, super valuable, and fun experience, but I don’t want to do this long-term, hence my transition to the tech world. I still cook as a Private Chef tho ;) Below are some impressions from my culinary journey.