Why did you join DCT?
I found the available options hard to compare but once I met with representatives of DCT and had a lengthy conversation to fully understand what courses they offer, I knew that DCT would be the right choice for me. I believed that the variety of hospitality-based courses would create a fantastic atmosphere for the students making it easier for them to co-exist on the campus and make friends throughout the college and not only within your class.
Tell us about your time as a student in DCT.
What did you enjoy most?
The hospitality-based atmosphere was the perfect environment for new students to get comfortable quickly with each other, the campus as well as the style of teaching which I felt was unique to DCT. I truly enjoyed the number of excursions and site-visits that were extremely relevant to my course as we went to various food-establishments.
How would you describe the teaching style at DCT?
As a Culinary Arts student, we were taught by the esteemed Chefs Biesbrouck and Ismaily.
As a naturally inquisitive person, the greatest feeling of studying culinary arts under these instructors was that any question or doubt I had about the content was always explained and elaborated for me and my peers’ understanding. The level of knowledge the instructors have is incredible and I personally had an outstanding time learning from their experience.
Tell us about your Internship while studying at DCT? Where did you intern? Was it worthwhile? What did you learn?
I interned at Emirates Flight Catering (EKFC) for 1 month as part of my studies at DCT. Two of my colleagues were also interns at the same establishment which made it easier for us all to navigate through the new environment together. This was my first major internship in a kitchen and it just happened to be in the world's largest airline catering company with over 1,000 employed Chefs. I was quickly rotated around the different sections of the enormous kitchen to try and get a grasp on as many things as possible. Working directly under a few sous/executive sous chefs was intimidating but necessary to push my ability and knowledge to the next level. I truly believe that this was the perfect opportunity for me as a starting internship as I was able to experience a wide variety of cuisines as it was an international kitchen with different sections for different flights. This gave me a great base understanding of a multitude of things in regards to the kitchen and the dynamics between the Chefs themselves.
Are you working now? If, so where? Are you enjoying it?
As of February 9th 2020, I have started my second internship as part of my further study in Switzerland. I am working at Maisan15 in Dubai for six months and I believe the knowledge I have gained from DCT has helped me fit completely in with the regular staff which is an extreme benefit to my naturally shy personality. I enjoy working there as the menu suits my palette, the staff are very friendly and the atmosphere is always joyful and calming.
Would you recommend DCT to others and if so why?
I would recommend DCT to those that have a passion for the hospitality industry. Fitting into this industry will not come easy to someone that is not interested in the well being, safety and satisfaction of others. Being able to wake up every day with the idea of creating, collaborating and communicating with others is what drives a person to excel in this line of work. If you have the passion in your heart to make a difference and learn the ins and outs of any or all sectors of hospitality, then DCT will be the perfect place to sate your curiosity and facilitate your needs by giving you the fundamentals you need to thrive.
What is your dream job? Where do you see yourself in 10 years? Has DCT helped you on your journey to get you there?
My dream job is to run a destination restaurant within Dubai to attract foreign customers on their vacations as well as the residents to enjoy high-quality ingredients for a fair price. By the year 2030 at the age of 29, I would have been indulged in the culinary world for 12 years, which I believe I would be well-versed in organising and running a single restaurant.