HRC International takes hospitality to the U.S of A!

Imagine being a maître de in an action-packed hotel restaurant on The Strip in Las Vegas... or serving cocktails to glamorous guests in the sunshine of Los Angeles... 

Thanks to a new friendship with HRC International, the opportunities for WorldSkills Bakery, Pastry, Cooking and Restaurant Service Champions are endless.

Based in the Netherlands, HRC International is one of the world’s leading international training and development organizations and organises exciting line-level and management opportunities in culinary, front office or food and beverage departments in top hotels and restaurants throughout Europe and the United States.

Through HRC International, WorldSkills Champions, from any Member Country who competed in the hospitality sector are invited to join HRC’s work and holiday program and can choose to work for internationally renowned hotels chains including Hilton, Hyatt, InterContinental, Marriot, Sofitel and Starwood.

WorldSkills Champions have been quick to accept these offers. Most recently, 2007 Restaurant Service Champion, Suwanna Rattananikom has confirmed that she’ll head to Washington DC where she’ll be working under the direction of Executive Chef, Bertrand Chemel at 2941 for 12 months.

Suwanna will certainly be in good company. Chef Chemel, a native of the Auvergne region of France, embarked on his culinary studies by working in some of the finest kitchens throughout France, London, and New York. Most recently, Chemel served as the Chef de Cuisine of Café Boulud, Daniel Boulud’s' celebrated eatery on Manhattan’s Upper East Side in New York City. It was there that he recently received a three-star review from Frank Bruni at the New York Times. Chemel worked for Boulud for six years; he started as a line cook before his promotion to Sous-Chef at Daniel and then Chef de Cuisine at Café Boulud. Chemel also spent two years at Cello, working under Chef Laurent Tourondel.