Discover the testimonies

My experience in France was the best it coul be. I live each day as the first one. everyone is nice to me and patient. I faced difficulties at the begining with the language and my lack of vocabulary. But it was solved very easily. My adaptation in the kitchen was great as well. Mon adaptation en cuisine fut bonne également. I learnt a lot about French gastronomy. The Chef Clément Mathé and his father, Bernard Mathé are very patient and pay a lot of attention to me. They always show me new things and new products or technics. My colleagues in the kitchen are also very pateint. They help me with preparations.  

Renata, brasilian intern in Chamonix, August 2017

It's almost the end of my internship as I just have one month left. I can say that it was an incredible experience. I met new people, learnt a new language, lived a new culture. I could travel to new places ! It's fantastic.
I am an intern in sweet making in Chamonix and I would have never imagined to learn that much. All my expectatinos were met and surpassed. Everyone was so nice to me and i constantly learn something ! I think I am very luckynto work with the Chef of Sweet making ! He is great !
At the beginning, I worrried a lot but everything went fine thanks to the support of ALZEA.
The adaptation is part of the experience. Now a day, I understand much better and can communicate well. 
I recommend this experience to everyone ! It's incredible and enriching !

I have not even left that I already miss it !

Haby Ba, first intern from Senegal in Roissy, August 2017

Hello,

It was a dream to come to France and it came true thanks to the professionalism of ALZEA. 
Despite my previous professional experience, I realized that in a kitchen, you learn every day. I discovered, touched, smelled new products on a daily basis, I got to discovered new way of working and new techniques HACCP. I adaped very quickly to my tasks and I got some responsabilities after a few weeks of work. 
France is a beautiful country and Paris is a dream city. I visited the great touristic places of the city and I encourage everyone to immerse in its gastronomy and to visit the city.  

Thank you everyone.

María Jose, mexican intern in Roanne, august 2017

Hello ! I will talk about my experience with pleasure !

Everything went well. This experience is unique and I learn a lot from the french culture every day. the hotel has not a lot of workers but tey are all very nice to me and the working atmosphere is great ! I have a hard time with the language but they speak slowly so I can undersand what they say. I share my accomodation with two other intrens, an argentinian and a brasilian. It has been incredible to learn from their cultures and to share mine.  I really enjoyed to share my culture with the clients as they were always asking me where I come from. They also tell me that I'm doing great with french so I get motivated.

Karol, intern from Argentina in Bourgogne, August 2017

Here we go. It's been 3 months since I've arrived here in the cradle of gastronomy, with a lot of dreams and expectations. It was not easy for me due to the speed at which people talk. French is a complicated language to understand. Well, it depends on where you are but where I am, people speak fast with a specific accent. It was very difficult to adapt, I lived bad and good moments. At first it took me a lot of energy, but now, I can tell you I am the happy like never before, thanks to the constant support of my working team.

A wonderful experience and unique moments. I met very nice people and work with a Chef in pastry who's so nice and who have an infinite patience, teaching skills and a vocation. I am very happy to be here for those reasons. The respect people have for each other and the way they treat us is great.

The Chef in kitchen is a bit more struck but, his way to work with harmony makes it perfect. It's going to be very difficult at the end of the internship to leave as I do not want to leave this place. But as everything in life, good things has got an end and I will continue my carreer. I'll be going full of recognition for this opportunity that I am living.

Before I forget, one of the things that I apriciate the most here is the life around. A few days ago, I lived an experience I will never forget. I crossed the way of a deer family. This is something I am not used to living so I wanted to share this with you. To all of you who like this kind of encounter, I invite you to come and live this experience.