An Unforgettable Culinary Experience: CAI Students in Germany with Chef Hugues Boutin and Chef Larss Regenberg

At CAI, we believe that hands-on experiences are a cornerstone of culinary education. This winter, four of our students, accompanied by CAI Program Director Chef Hugues Boutin, had the incredible opportunity to travel to Germany and work at Nordsee Hotel Frise, guided by the esteemed Chef Larss Regenberg.
Real-World Training in a Professional Kitchen
During their two-week stay, the students actively participated in the kitchen’s operations during the bustling holiday season, including Christmas and New Year. They rotated through different stations, gaining comprehensive insights into the workings of a professional kitchen:
- Fish Station: Perfecting techniques for preparing and presenting seafood dishes.
- Garde-Manger: Crafting elegant and visually striking cold appetizers.
- Entremetier: Gaining experience in preparing warm, savory dishes essential to a balanced menu.
- Pastry: Exploring the art of desserts – from mousses and glazes to intricate decorations.
This rotation not only refined their technical skills but also helped them understand how each element comes together to create a cohesive culinary experience.
Building Skills and Confidence
This experience was far more than a routine internship – it was a transformative journey that challenged and inspired our students to grow personally and professionally. They learned:
- Innovative methods and culinary approaches.
- The importance of discipline, responsibility, and teamwork.
- How to navigate a high-pressure, demanding environment with excellence.
Gratitude
We extend our heartfelt thanks to Chef Larss Regenberg and his team for their warm hospitality and mentorship. We are also deeply grateful to Mr. Joe Pütz, the hotel director, for organizing the travel, accommodation, and logistics, ensuring a seamless and enriching experience.
Inspiring the Future
This practice broadened our students’ horizons, challenged them to step out of their comfort zones, and prepared them for the dynamic world of gastronomy. They returned with renewed motivation and confidence, ready to apply what they’ve learned to their culinary journeys.