Memberships

DCT European Culinary Arts
and Pastry & Chocolate Center
EXCELLENCE IN SWISS CULINARY EDUCATION
WITH PASSION, PATIENCE AND PRIDE

If you're looking for a culinary career where your excellence makes a real difference and you’re passionate about great cuisine, then enroll at DCT's European Culinary Arts Center. Are you someone who has a passion for surpassing your guests' expectations and thrives on offering absolute commitment to perfection in details?

Here is where you can make your
culinary Dreams Come True!

In 1997, DCT opened the DCT European Culinary Arts Center
with Patrick Diethelm who now serves as its Director and Head Chef Instructor.
Chef Diethelm is also the Vice President and Instructor of the Swiss Chefs Association
and the Central Europe representative on the World Education Committee of
the World Association of Chefs Societies (WACS).

Under the master and expert guidance of the internationally renowned Head chef Instructor & Director Patrick Diethelm, Master of Pastry & Chocolate arts Urs Meichtry and Culinary Chef Urs Frey everyone will enjoy the chance to get their hands dirty and demonstrate their cookery skills and techniques. Teamwork and creativity is fostered but the overall emphasis is to prepare you for the Industry. These courses inspire new ideas, and give you an insight into both the theoretical and practical aspects. In small classes, intensive hands on lessons in modern up to date environment, you will discover the authentic culinary field of Switzerland and Europe with the up to date Swiss educational Chefs standards. (Kochlehre/Apprenticeship)

The DCT Culinary Arts Center provides an environment in which to develop expertise and inspiration for the gourmet world:

The Advanced Culinary Diploma program in European Gourmet Cuisine and Pastry & Chocolate

The Professional Development Courses in Foundation in European Cuisine or European Gourmet Cuisine or European Pastry & Chocolate.

The DCT European Culinary Arts Center is dedicated to giving you a TOP-QUALITY education based on the Swiss Chefs apprenticeship program and up-to-date information on the local hospitality industry and leading hotels and restaurants. Learning Swiss and European standards as set by rating agencies such as Michelin Star and Gault-Millau Guides helps you to develop as a trained professional able to work competently and independently in any food service operation. The DCT European Culinary Arts Center will also provide you entrance to a network of further education and employment opportunities.

Contact us by mail!
Also visit Chef Diethelm's culinary photo blog at

or call us on Skype!

Successful DCT Culinary Arts graduates say: I was recently hired as an Executive Chef for a mountain resort and hotel in Colorado...... I received the Chef of the Quarter award, twice. I recieved my Certified Executive Chef from the ACF- American Culinary federation … Things are going great, cooking on a 40 meter sailboat in Palma de Mallorca ……… I am doing well. I have sold a few recipes to some restaurants plus I am giving cooking lessons to people from my town, in addition to catering……… I`m working for ACM Company, for the America's Cup Management, managing three of their spectator boats for all of the yacht racing of The Americas Cup 2007 Currently as a freelance Chef on various sailboats all around Europe and the USA…….. I am doing well, and working as a catering chef.have a nice little operation, a staff of six and owners who are very much into food, and wine.... I am currently consulting the largest catering company and working at Hilton Hotel………. Working as Executive Sous-chef at the best Resort hotel in the Caribbean in the gourmet restaurant……. Opened my own pastry shop…… I am now the Corporate Chef Coordinator for Restaurant Group and I oversee the kitchens for eight different restaurants. Sara is now owner of the premier cake boutique…….. In May 2007 i do will start in Athens my new Executive Chef position….. More to come…….

Some comments made from our culinary & pastry students………. ...DCT - Culinary gave me the skills and the confidence to take on any culinary challenge. And to succeed!!!! I do miss DCT, its a great culinary haven, and great place to gain the experience and the networking young culinarians need today. Joshua L. Martin, USA Catering chef     ...This entire Culinary experience has taught me that "impossible" means nothing to a willing heart and that sweat and sacrifice brings success. I recommend the culinary program that DCT offers to those who share the same passion that I have for this field!! Crystal Chan Ruijing, Malaysia ...I really love to work in the kitchen with high standards and will always try to reach DCT's Culinary high level of expectation. Cashe Hyun- Chel Seung, from Korea   ...Learn how to work under time pressure and in a motivated team !!New ideas and always keeping the final results and perfection in mind. DCT Culinary = The real Culinary challenge. ..I`m proud to be a DCT Culinarian! Christiane Duran Pani, Mexico     ….I know that I personally learned a lot. At DCT Culinary, I learned the fact that cooking is very challenging but very beautiful at the same time. Robert Riet Klainguti, Switzerland   …..I told my friends about my DCT Culinary experience and what I have learned and achieved. Many thanks to the great CHEFS of DCT! Vladimir I. Sterngold Israel / Bulgaria   ...It was a great time in Switzerland and the experience to win a gold medal with all the help of Chef Patrick Diethelm. ...I was really proud of myself and of the whole DCT - Culinary team!! Eric Siew, Executive sous chef Hilton Hotel, Kuala Lumpur, Malaysia   ...We have come to realize how much a great education will enhance a career and DCT has been an important part of this. Many of these values and skills I attribute to my education in Switzerland, Chef Patrick and the faculty at DCT. Sara & Britton Unkefer, USA ...The course is so intensive that we have to prepare ourselves mentally and physically very well. The magic is that we have to open our eyes, widen our mind for the treasure experience of making fabulous food from different ingredients with different cooking combinations. It`s an unforgettable great memory of studying Culinary Art at DCT. Charles Chow Ming Fai, Hong Kong