" This acculturation to Club Med products is essential for our new recruits. Our practices and our way of working are very different from our competitors: show-cooking, reception at buffets,... "

" I started as a G.E Commis de Cuisine then I evolved. [...] I mostly joined Club Med for the travel part. I was able to go to Greece, Portugal, Morocco, Italy and the sailboat. These trips allowed me to discover and open up to styles of cooking that I didn't know about. "

" It's an adventure, a school of life. We reveal ourselves professionally but also as a person. We have access to top-of-the-range services while evolving in a hotel environment that is different from what we are used to. "