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    Olivier Racine
    Institut du Goût Manager, for one year

    " 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,... "

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    Kevin
    Sous-Chef, for several years

    " 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. "

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    Edouard & Alice
    G.O Events

    " What's great about G.O.'s life is that, as it becomes natural to reach out to others, to sympathize with strangers, even if you were a bit introverted at first. The best part: we are spotted by our talents and this allows us to evolve, to change jobs for example. "

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