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Rodrigo de Sousa Adriao (Brésil)

Rodrigo de Sousa Adriao (Brazil)

Cuisine professionnelle enrichie (Enriched Professional Cuisine)

What motivated you to learn abroad? And why did you choose the ITHQ?

Before coming to Quebec, I studied law, but I didn't like it. I wanted to become a chef instead. I decided to do my training abroad to develop good knowledge and get a richer educational experience.
 
I did a lot of research to find the right school. I looked around the world, particularly in France and Canada. I printed out the programs for several cooking schools, including the ITHQ. When I showed the ITHQ program to the chef at the restaurant where I worked, he said, “That school is a really good one, Rodrigo. Trust me.”

Once I had chosen my school, I had another challenge: the courses were all in French! But I said to myself: “This is my dream. If I have to learn French to pursue it, I’ll do it.” I came to Quebec a year early and immediately enrolled at a Montreal languages school. The program was split into two parts: six months of coursework and a six-month workplace internship. Of course, I chose to work in a kitchen! It was a dual challenge to work in another language and a profession that I had just started to learn. Although I had worked in restaurants in Brazil for a few months, my real kitchen experience started here. Today, there are words for utensils, ingredients and cooking techniques that I don’t know in Portuguese and that I only know in French!

What challenges did you have at the ITHQ?

I remember my first interview. I was so nervous and anxious that I forgot everything, even my French! One thing that I did manage to express was my dream of studying cooking. That was the only thing I wanted.  
In the end, I was accepted into the ECP program. At first, I was a bit surprised at how challenging it is to study here. The school is quite strict, from the dress code to the discipline of the instructors. But I think the military aspect is part of the chef’s job. I love it when things are perfect, organized, clean, and fast. I'm really passionate about these qualities.

What are your professional ambitions?

I’m not sure what I’m going to do after I finish my studies. I want to go back to Brazil and open a restaurant to share everything I’ve learned here. However, I also want to get more experience here in Quebec. Two years isn't enough. I have so much more to learn. Talk to me again in five or six years! 

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