Alumni Success Stories

Throughout my studies, the faculty was by my side, always willing to help. The level of the courses was very high. The most important asset they gave me is discipline. A necessary and extremely important element when working in the kitchen.

I will not forget our trip to Austria, where we got to know gastronomy from a different perspective. For me, it was a life-changing experience. As was participating in competitions and charitable events.

Everything I’ve become, I owe to Intercollege. I owe not only my professional journey to it but also the formation of my character. I highly recommend Intercollege for Culinary studies!

In my search for a culinary arts programme, I asked the opinion of culinary professionals and chefs. All of them told me the best about Intercollege, so I decided to enroll myself there.

The College’s high-quality classes, in-depth lectures and professionalism of its instructors impressed me since the very beginning. The importance of using fresh, quality ingredients is something that also stood out, making the cooking classes an exceptional experience for me.

Looking back, I can definitely say that I learned from the best, and that Intercollege gave me the knowledge and tools to help me become the chef I was dreaming of!

My love for cooking prompted me to interrupt my Architecture studies in England and enroll at Intercollege, starting a wonderful journey there!

The practical experience in the kitchen was exceptional. The atmosphere in the class was very warm and cordial, as were our relationships with the instructors, even after we graduated.

The competition in Thessaloniki, Greece, where we had to present everything we had learned in previous years, was a unique experience for me!

The memory of my first interaction with the Intercollege kitchen facilities and the competitions I took part across Cyprus, Malta, Slovenia, and Dubai remain etched in my mind. In one of these competitions, I even had the honour of being named Young Chef of the Year in 2008, and Chef of the Year in 2017, by Time Out magazine.

Throughout my studies, I had the opportunity to cultivate my professional experience through practical training and in my concurrent work in the industry. I have worked at Michelin star restaurants and as head of kitchen and at the Skinny Fox restaurant, awarded as the best restaurant in Cyprus in 2017. I was also a member of the Cyprus National Cooking team.

What I still carry with me today are the strong foundations I gained during my classes, and the discipline instilled in me by my teachers, which continuously helps me improve.

I found out about Intercollege through friends who suggested that I pursue a Diploma in Culinary Arts. The College and the professors instilled in me the critical thought, and throughout my studies, they taught me to adopt a human-centric approach.
From the age of 22, I worked for several years in the culinary field. At the age of 34, I decided to pursue the Degree in Culinary Arts, decision that led me to experience the combination of student and working life. During my time at Intercollege, both in the Diploma and Degree programmes, I participated in various cooking competitions. My participation in the International Culinary Competition of Southern Europe was a unique experience that I cherish to this day.

Intercollege provided me with the necessary foundations to pursue my dreams. It provided me with the self-confidence and all the valuable knowledge that continues to guide me every day.

The relevant course and the way in which pastry making was taught made me love this art even more than I did before. As a result, upon my graduation, I decided to start my own cake boutique.

My relationship with the professors was excellent. Professors and students together, we formed a strong team.

Balancing work and studies was challenging, but I always managed. I also participated in various culinary and cooking competitions with outstanding results, gaining experiences that I will always cherish.

My passion for cooking took shape when I found out that Intercollege had launched a Culinary Arts programme.

My innate talent received a solid foundation as the classes were taught by professional cooks.
During the course, executive chefs were visiting to offer specific seminars. During one of them, the instructor emphasized the fact that a good cook must taste everything so as to be in a position to understand all the flavors. This is the way I go about until today.

My student experience was unforgettable.

My dream to study cooking became a reality, at Intercollege.

I was a student at the Paralimni Technical School, when my teacher, Giorgos Kyprianou suggested that I study to become a chef. He gave us a lecture about the profession of being a chef, which got me very interested. It was like a sign that I should pursue this career.

At Intercollege I was taught the fundamental principles of Culinary Arts, and I enjoyed a great student experience.

Simultaneously to my studies, I worked in the field of culinary arts, so whatever I was learning in the classroom and in the labs, I could apply in my everyday working life. My participation in competitions in Cyprus and abroad were unforgettable, as well as the many awards I received.

The relationship with the faculty remains excellent to this day. My studies at Intercollege helped me grow as a human being as well as a professional.

My studies at Intercollege were a great experience. I was a member of a particularly student-friendly community. The professors looked closely after us, and, step by step they gave us the foundations to be able to join the industry.

The fact that we were able to work and study at the same time is a huge benefit.

I will never forget the competitions, the practical training and the bonding we had as a team.

Three months into my studies, I was able to enter the labour market.

It is worth noting that I maintain excellent relations with my instructors to this day.

My studies at Intercollege changed my whole life. New paths opened up for me, I gained new perspectives on the profession and achieved discipline.

What I will remember most is my participation in the Erasmus+ programme, where I had the opportunity to work in Modena, Italy. From the classroom and the cooking workshops of Intercollege I found myself in the kitchen of the famous Osteria Francescana, which had been awarded three Michelin stars and had been twice chosen as the best restaurant in the world, alongside the multi-awarded chef Massimo Bottura, the “Poet of Italian Cuisine”.

I began my studies at Intercollege during its first year of operation.

The lessons were quite demanding and disciplined.

My experience and my studies at Intercollege have been invaluable. The fact that I had the opportunity to find a job alongside my studies was paramount to me.

I will never forget the long hours of studying, as well as the early hours of the day, at home, with my fellow students after work.

My professional path changed a lot through my studies at Intercollege.

My education at Intercollege was sufficient and very helpful to build solid foundations for my following professional steps.

The overall experience of my studies was pleasant and consisted of friendship and a good student life.

I will always remember the Four Seasons internship, which laid the foundation for my overall career