This semester, Swiss chef Simon Busch visited AACC culinary students to demonstrate a classic dish from his home country. He prepared Geschnetzeltes, a sliced‑beef entrée in a light cream sauce, served with crisp Rösti, a hashbrown-style potato common across Switzerland.
Students watched closely as Busch worked through each step before trying it for themselves, but the demonstration offered more than a recipe.
“It’s an experience just to see how other countries develop their cuisine,” culinary student David McNeil said. He noted how culture and agriculture shape a region’s food.
Guest demonstrations are a regular part of the culinary program. They allow students to hear from experienced chefs and gain a deeper understanding of their future careers.
“I have realized that during every guest chef’s visit students are wide-eyed, attentive and hyper focused on the chef’s stories, knowledge and technical skills,” Instructional Specialist Randy Stahl said.
Representatives from the Swiss Embassy also joined the event to highlight Switzerland’s apprenticeship model, a system that blends classroom instruction with paid, hands‑on work. By the time they enter the workforce, many already have years of on‑the‑job training.
HCAT Director Donnisha Grant and other college leaders are interested in how this model might support the workforce needs of Anne Arundel County businesses. The college plans to “collaborate with the embassy at a future session to introduce this opportunity to cybersecurity industry partners in the county,” Grant said.
Busch also served as an example of the success that can follow an apprenticeship. After completing his culinary apprenticeship in Switzerland, he joined the embassy through Next Step, a program that places young professionals in international work environments. He now prepares meals for the Swiss ambassador and visiting guests, an opportunity that continues to broaden his skills.
For Busch, the best part of cooking is sharing what he makes. Through food, his visit offered students both a look at Swiss cooking and the training model that helped shape his career.