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.