Former Algarve hospitality student distinguished by Le Cordon Bleu
Gonçalo Silva, a former student at the Hotel and Tourism School of Portimão, has been distinguished by the Le Cordon Bleu School in Paris, with the Major Promotion diploma, awarded to the best student of the course.
img decoding=”async” loading=”lazy” src=”http://algarvedailynews.com/images/news2/19092.jpg” alt=”Dr Photo – FORMER ALGARVE HOSPITALITY STUDENT DISTINGUISHED BY LE CORDON BLUE” width=”160″ height=”107″ style=”margin-right: 10px; margin-bottom: 5px; float: left;” />Gonçalo Silva, a former student at the Hotel and Tourism School of Portimão, has been distinguished by the Le Cordon Bleu School in Paris, with the Major Promotion diploma, awarded to the best student of the course.
span>The young man from Lagos studied at the institution of Portimão between 2016 and 2019, in the course of Kitchen and Pastry Technician and was student of merit during the three years.
span>After completing the course, which gave him the equivalent of 12th year education, he decided to continue his studies in search of new learning. He chose the prestigious French school Le Cordon Bleu , in Paris, and ended his training last March with the distinction of Major Promotion.
This distinction is attributed to the best student of the course, taking into account criteria such as the results obtained, the path taken by the student in the institution and his demonstrated skills.
span>The three years of his school career at the School of Hotel and Tourism in Portimão were pivotal, as this institution provided him with a unique training that was essential for his personal and professional growth.
span>The internships, the numerous services provided by the school, carried out in partnership with different entities, as well as the inter-school competitions, provided him and his colleagues with valuable tools to be well-prepared professionals with different skills and experiences in the future.
span>“The fact that the School of Hospitality and Tourism in Portimão is a relatively small school”, according to Gonçalo Silva, “helps to build a very close relationship between teachers, students and management. They were all very available and helpful and this made it possible to build very strong bonds. It was at the School of Hospitality and Tourism in Portimão that it all started. ”
span>According to the director of the School, Pedro Moreira, “the small size of the School of Hospitality and Tourism in Portimão allows the existence of close and permanent contact between all elements of the school community and increases the spirit of solidarity within the institution. It is in this sense that both the teaching staff and the School Board have a sense of responsibility for the well-being of each student. It is for them that the School exists and, as a mission, to guarantee the success of future citizens and professionals in the field of Tourism. ”
span>After completing his studies, he decided to continue investing in his training. One of his dreams was to have a professional experience outside Portugal. With the support of his parents and the support of some of the trainers at EHT Portimão, he started to research wwhere he could continue his studies. This gave rise to the possibility of going to study in Paris at the prestigious Le Cordon Blue School, which, according to Gonçalo, was the “perfect balance, as he would have excellent training in a multicultural environment and integration in the country / language would be easier”.
span>The experience at Le Cordon Bleu could not have been better. He had the privilege of working with splendidly qualified trainers, of various age groups and nationalities, which provided a diverse and opulent learning. The demands and rigor demanded by the trainers were high, encouraging students to “always want to do more and better”. It has modern facilities with all the necessary conditions for higher learning.
span>To his surprise, at the end of the training, his effort, commitment and dedication were recognized having been awarded the Major Promotion diploma. Upon receiving this distinction, he says he feels “a unique happiness and immense pride”.
span>In the coming months Gonçalo will complete two further stages: the first two months working under Atelier of Chef Laurent Duchene, and the second four months with Atelier Chef Yann Couvreur.
span>In the future, Gonçalo intends to continue living in France in order to acquire more skills, and explore the vast area of ??French pastry, however, he does not discard the idea of ??working in other countries and one day returning to Portugal.
em style=”color: #ffffff;”>Original article available in Portuguese at http://postal.pt/