In a luxurious restaurant overlooking the breathtaking views of the Alps in Lausanne, a young woman from Cannes delicately attempts to open a bottle of Laurent-Perrier Cuvée Rosé. Meanwhile, Eric Iunker, a lecturer with eyebrows perpetually raised, observes from the center of the dining room. As the bottle releases a rush of air with a soft “shhhh” rather than a traditional pop, 19-year-old Chiara Dosne apologizes and pours a glass of champagne with a blush on her cheeks.
Dosne, sporting a red necktie over a meticulously ironed shirt, explains that although she has experience pouring champagne from her time working in a bar, the standards at this restaurant are much higher. As a student in the international hospitality management program at EHL Hospitality Business School, Dosne and her peers are in the early stages of their four-year degree, which comes with a hefty price tag of over $200,000.
The students at EHL undergo practical training, from pouring wine to cleaning toilets, to understand the importance of maintaining high standards in the hospitality industry. Julien Simon, who leads the program, emphasizes the significance of attention to detail, even pointing out barely visible fingerprints on wardrobes and checking under beds for cleanliness.
Founded by pioneering Swiss hotelier Jacques Tschumi in 1893, EHL has evolved from a small dormitory into a modern campus with state-of-the-art facilities and a diverse student body from over 120 countries. The school’s alumni include top hotel managers and executives, but the curriculum now extends beyond traditional hospitality to equip students with skills applicable in various industries.
Markus Venzin, the CEO of EHL, highlights the school’s adaptability to changing trends in luxury culture, with graduates venturing into fields such as real estate finance and healthcare. Companies across different sectors seek EHL graduates for their exceptional service-oriented training, reflecting a shift towards a “hospitality economy.”
Despite the diverse career paths available to EHL students, some, like final-year student Max Watts, still aspire to work in luxury hotels. Watts, who has completed internships in various roles within the hospitality industry, believes that the essence of hospitality lies in caring for people, a skill that is valuable across all businesses.
As EHL continues to shape the future of hospitality education, students like Gervais Milandou-Nlemvo, experimenting with culinary creations in the school’s new kitchens, represent the next generation of industry leaders. Whether pursuing careers in traditional hotel management or exploring innovative sectors, EHL students are prepared to deliver exceptional service and redefine the boundaries of hospitality.