" I'm directly in charge of the breakfast, the snack, the lunch and the diner: I have a lot of responsibilities, it's very challenging. "

" We have the possibility to evolve quickly. We work with an international team and this allows us to learn constantly. It's an experience that's really worth it, you have to go for it & try it. "

" 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. "