“Together, we curated a Southeast Asian-inspired tasting menu, which the guests loved and took a lot of interest in. Connecting with people is what I have loved so much about this job!”

Exceptional dining is at the heart of the food offer at Verbier Exclusive in Valais. Guest chefs hail from top restaurants across the globe, delivering Michelin-level cuisine in the comfort of the private chalets alongside Verbier’s own in-house chefs.

It’s been an incredible journey so far for Maisy, who started her glittering culinary career at University College Birmingham, learning the basics on a Level 1 course in food and beverage skills, followed by a Level 2 in professional cookery. She was then accepted on the prestigious RACA Chef de Partie Level 3 apprenticeship, a three-year vocational course aimed at aspiring chefs.

On another level 

Where the RACA apprenticeship differs from a routine apprenticeship is that students have to work at a fine dining establishment alongside their studies. Through the scheme, RACA apprentices benefit from a range of enrichments to the curriculum, including masterclasses from leading chefs and visits to Michelin-starred kitchens and renowned suppliers.  

At the end of the RACA course, apprentices sit the RACA Graduation Exam and, if successful, achieve the Royal Academy of Culinary Arts Chef Diploma. This diploma sets them apart from those who have completed an apprenticeship through a standard route.

The last group of RACA apprentices to sit the Graduation Exam at University College Birmingham were judged by an esteemed panel that included Adam Byatt, whose Trinity Restaurant holds a Michelin star and three AA rosettes - and has been included in the Times’ Top 100 Restaurants in the UK, voted for by the toughest of critics, Giles Coren.