Marco Wettstein

Doing my one year internship at Adcubum AG, St. Gallen for my Federal VET Diploma as a System Engineer. My main job is to deploy and manage systems aswell as internal IT techsupport. Developement and integration of new systems and company tech standards was part of this job as well.

Here my main focus was in banquetting. Mainly on the saucier section. I choose this position after The Chedi Andermatt to further my knowledge in preparing and serving fine dining food in bigger quanities. For me this was a big step forward in improving my own skillset. I learned how to prepare and server fine dining food inhouse aswell as for caterings. I learned a lot of key skillsets to keep up very high standards even if the equipment isn't as great as in a well equiped professional kitchen.

Being a Chef de Partie in "The Chedi Andermatt" was quite difficult as it often times entailed managing more than just my station in the kitchen. I was mainly responsible for a smooth service on the saucier and entremetier stations. Even thought I was there for only one year I learned a lot. Especially in time and ressource management. As both were key skills of improving the quality of the customers experience.

This was my second job in England. It was one of my best experiences as a professional chef. I learned a lot of different cooking techniques from the headchef and his very well trained staff. Because I was improving so much I stayed there for a bit more than 3 years. I mostly learned how to manage my time and how to perform under a lot of stress and still manage to serve very high standard food for our customer. I worked on the entremetier and saucier equally.