Tami Fee: Chef de Partie, The Scene, Dubai
Ryan Woei: Chef de Partie, Melbourne, Australia
Krasimir Yordanov: Junior Sous Chef, Netherlands
Ioannis Frydakis: Chef de Partie, Kiani Beach Resort, Greece
Emanuel Manev: Chef de Partie, Titanic Deluxe, Berlin, Germany
Yordan Petrov: Sous Chef Four Seasons Seychelles
Alexandra Lazarova: Ritz Carlton Hotel, Vienna, Austria
Yasen Boyadhziev: Pastry Chef, Marc Restaurants, USA
"I wanted to go to a professional culinary academy and I was looking for a school in Europe when I found the HRC Culinary Academy. The overall experience was really precious and I have gained skills and knowledge that many professionals with 20 years behind their back don’t have. People look at you in a different way, when you have the diploma from the Academy and the experience from the two internships on your resume. One never stops learning, but it is much easier if you start with a solid base. Nicolae currently runs a gourmet café in Cluj, Romania"
Vladimir Mihaylov: Executive Chef, Lighthouse Golf & Spa Resort, Bulgaria
Nikolay Ninov: Sous Chef, Magus Restaurant, Bulgaria
"I decided to join HRC Culinary Academy when I was still in high school. The program was very useful for me. It was very hard for me in the beginning, but I did not give up and I prove to myself that I can, if I want. With the experience and skills that I learned, I can say it is a successful program. Well now I am in Spain, working exactly what I like in a very nice restaurant. I am here for a second year and I am enjoying it. HRC did help me because they do not only teach you how to cook, but they teach you how to be a successful chef!"
Class of 2011
Victor Jechev: Sous Chef, Shangri-La Hotels & Resorts, London, UK
Ivan Lyubchev: Senior Pastry Chef, Capitol Foods, Dublin, Ireland