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Internship and Career

Alen Kuttygul   

Hi, my name is Alen Kuttygul.

I graduated from college in Astana on program "Computers and Software", and then continued my studies in Kuala Lumpur on the same specialty.

And one time I got tired of life in front of the monitor, and I wanted to do what I really like.

Dropping out my studies in Malaysia, I returned to Kazakhstan, than one day I came to the exhibition of educational institutions in Astana, where I learnt about SWISSAM Business School. Weighing all, I decided to come to Saint - Petersburg and begin the way to the restaurant industry.

Studying at SWISSAM Business School

Studying on the program ICE Culinary Arts was very interesting, informative and thought-out to the last detail.

The program focuses on learning from scratch all the techniques and skills of the culinary arts. It is also important that the studying process takes place in English, so in the future I will be able to work abroad. Of course, I want to emphasize about teaching staff of SWISSAM, as it is not simply the instructors, they are professional chefs, who are focused not so much on the knowledge theoretically, but on practical foundations. After graduating from the course ICE Culinary Arts I decided that I wanted to grow deeper into this specialty, and joined Culinary Arts Advanced program. This studying module was more intense and complex. The rate of employment became faster, recipes are more complexed, and also module adds modern technology, common around the world, such as Sous-vide.

During the Culinary Arts Advanced program we met the famous chefs of Russia, Sweden, Uruguay, Israel.


Photo: Alen Kuttygul with Konstantin Ivlev - invited chef of Culinary Arts Advanced program, brand chef of  «Wicked» restaurant and founder of «Ask the chef» culinary school

Culinary career

During studying on ICE Culinary Arts I worked in parallel in a hotel «Marriott» one of the world's largest hotel chain. Then I came to the position of night chief at SWISSAM cuisine. Having finished both programs, I'm going to the restaurant "Block", because I want to continue to improve and grow in the restaurant industry.