In Academic Partnership with Mackenzie Presbyterian University, Camila Landi visits HIM and Culinary Arts Academy.

In academic partnership with Mackenzie Presbyterian University, we welcomed their Coordinator of Gastronomy, Camila Landi, to Hotel Institute Montreux and Culinary Arts Academy Switzerland.

With the aim to continue to build relationships between institutions, our partnership with Mackenzie provides the opportunity for their students based in São Paulo, Brazil, to study abroad in Switzerland! The collaboration offers two programmes, including the Study Abroad programme at HIM, for the Mackenzie Hospitality postgraduate students and the Top-up programme at Culinary Arts Academy, for the Mackenzie Culinary undergraduate students.

Camila’s visit began on Monday 8th July, at HIM campus, where she shadowed the HR Specialisation class with HIM lecturer, Ruby Bakshi Khurdi and the Business & Leadership Skills class with HIM lecturer, Gedeon Tumong. She also had the chance to dine with BAA Term 5, Brazilian student, Raquel Dominguez and take a tour around campus with HIM Academic Director Ulrika Bjorklund.

 

“

Visiting SEG this week was very important to solidify the institutional partnership with Mackenzie Presbyterian University. I had the opportunity to attend classes at HIM, which were excellent and demonstrated the great opportunity we offer to UPM students to study here

”

Camila Landi

 

 

The second part of Camila’s visit took place at Culinary Arts Academy, Le Bouveret, where she attended the Culinary Practical class with CAAS Instructor, Chef David Alvarez and the Culinary Theory class with lecturer, Lynda Mallet-Pasmore. Camila then dined with Brazilian student, Leticia da Silva Rodriguez from Culinary BA Term 4 and met with Culinary Program Manager, Alain Muller.

“

The practical and theoretical cooking classes I attended at Culinary Arts Academy were incredible, with impeccable structure and content

”

Camila Landi

Ending her successful trip, Camila conducted a Brazilian Gastronomy Masterclass with the Culinary BA Term 4 students based on, The Roots of Brazilian Cuisine. The 4-hour masterclass began with a presentation based on Brazilian food and culture, the aromas, colours and flavours of Brazil, as well as educating the students on the history of particular Brazilian dishes and which regions they originated from. After the presentation, the culinary students had the chance to put their learnings into practice and created Brazilian dishes from scratch in the demo kitchen. For the main course they made, Picadinho de Carne served with rice, black beans and farofa and for dessert, Brigadeiro with Bolo de rolo.

At the end the masterclass the Culinary BA Term 4 students were awarded a Brazilian Gastronomy Masterclass Certificate by CAAS, signed in collaboration with Mackenzie Presbyterian University.