Bastardo, in Lisbon – the perfect place for an internship
Anna Satsyk I went to Portugal for my first internship abroad. I had two countries to choose from: Cyprus and Portugal, however, Portugal felt like the best option at that time, as I was...
Tallinn School of Service NEWS
What makes the best caterer the best?
Kerttu Pajumets Imagine that, around the world, we have so many catering companies. There are so many people who are working as a caterer, some of them are studied for the profession in an...
Dream big and do everything with a great desire
Hélène Darroze at The Connaught – this is a restaurant in London with two Michelin stars, where Andrei went to do his internship in 2019 spring. At that time Andrei was the third-year student...
Problem that is more actual than the mythical Coronavirus
Siim-Tanel Pallase As the general populace keeps on raving about the potential threat of a mysterious beast from the “East block” of our world that is hardly considered democratic, called Corona, I find that...
Bringing light to the eating habits of Estonians, how do you measure against the norm?
Aleksander Neeme There’s a myriad of resources, both online and available through more classical methods like books, geared towards helping you lead a healthy and sustainable life. With how much information is readily available...
Tallinn School of Service hosted guests from ECVET
On May 22, members of the ECVET network visited Tallinn School of Service. What is ECVET? It is a coherent technical framework that facilitates the transfer, recognition and accumulation of learning outcomes acquired and...
Students feedback to English studies with professional chefs
Young chefs feedback to Emmanuel Wille The chef was very helpful, calm and friendly. He always answered our questions and came to check us often to make sure that we did everything right. He...
Ready to read?
Here it comes – our brand-new cookbook! Are You ready to read and practice? Cookbook “Ten epicurious masterclasses” was created on the support of the European Social Fund project PRÕM / “Development of Vocational...
Day in the Life: Roland the young chef
Young chef Roland Visnapuu and his team spent much of Saturday prepping as much as possible ahead of Sunday night’s presidential Independence Day reception. 23 February 2019. Source ERR My daily reality does not...
Dear Muffin!
Baker´s letter to muffin at Valentine´s Day by Anett Raik When I first met you, I fell in love. The first thing I noticed was your outstanding colorful icing and the appetising cherry on...
Teko tourism fair
Viktoria Posudnikova On January 22, a tourism fair was held at our Teko school. Where our three courses were presented: MT18-PE TEKO the best hotel , MT18-PV TEKO the best hotel 2018 , MT16-PE...
Kertu Lukas – magical sugar angel
Enlightening tuition with Kertu Lukas When we first were told that Kertu Lukas will come to our school and teach us some new confectionery products, I was quite scared because one rule was that...
Young chef´s voices
Listen how to do make Salmon confit with goat cheese (reading: Deniss Bojarov) or white chocolate cheesecake (reading: Viktorija Serova) or mixed berry clafoutis with vanilla ice cream (reading: Sergey Kucherov). Do you know,...
