Daven Chowreemootoo (République de Maurice)

Daven Chowreemootoo (Republic of Mauritius)

Graduate of the Cuisine professionnelle enrichie (Enriched Professional Cuisine) program

Why did you decide to study professional cuisine?

For me, being a chef is one of the greatest professions in the world. My growing passion to become a chef is what drives me. What also motivates me is that you never stop learning in this field. The food industry is also constantly changing, and that’s what makes it so rewarding. Cooking also opens the door to many countries where fine cuisine is valued, and you can travel to discover so many cultures. These incredible aspects of the job started me on this path and have forced me to constantly push myself.

What motivated you to study abroad?

I wanted to study abroad to deepen my knowledge of cooking. As mentioned before, this job changes depending on the culture and environment. Studying abroad gives you opportunities to learn more useful cooking techniques, master new cooking equipment, and discover a wide range of superior ingredients that are unique to a specific region and that are really interesting to work with.

Why the ITHQ?

The ITHQ is a highly professional school with diverse programs that cover many areas of the tourism and hotel industry. I chose the ITHQ in particular because of the reputation of its diplomas, which are recognized in many countries around the world. The ITHQ is also associated with many major names in the world of haute cuisine, such as Relais & Châteaux. This means that students can take internships at major companies, which makes the experience unique. Also, since the ITHQ is right in the middle of Montreal, whose restaurant scene is very hot right now, this puts students in close proximity to job opportunities.

Why did you take the ECP program?

I chose this program because it incorporates all of the techniques and qualities you need to master the job. Also, the theoretical and practical cooking courses are taught by highly qualified teachers who are dedicated and passionate about what they do. The school’s cutting-edge equipment also means that we can translate our theoretical knowledge into practice by making professional-quality dishes. In the end, we can enter the job market with confidence.

What did you like most about your program?

The ITHQ gave me a different perspective on cooking and helped me push my limits as to what I’m capable of accomplishing. The teachers guide us with their knowledge and expertise and motivate us to improve personally. With high-quality equipment at my fingertips, I could experiment with new techniques and hone my skills.

What challenges did you have at the ITHQ?

I don’t feel like there was anything particularly challenging about coming to study at the ITHQ. Of course, as an international student, I had to go through the process of adapting to my new work and study environment. However, I found that other students were really fun, nice and approachable. I was given a lot of guidance, and everyone I met helped me to quickly adapt.

What are your professional ambitions?

To travel and explore the world, like I’m doing here in Montreal. I also want to improve my culinary knowledge and expand my repertoire of cooking experiences. I want to work in Spain and Japan, which are two countries where cooking has a fundamental place in society. My main goal is to own my own restaurant one day. I love Montreal, and I hope that I can open my first restaurant here.

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