Interview
Anaïs Zwald
Hello Anaïs,
Today we have the privilege of talking to you, valedictorian with the highest average ever obtained at EHG with 5.92/6 after 3 semesters of intensive courses.
“My name is Anaïs Zwald, I’m 22 years old, I’m from Geneva but I’m currently living in Thailand following my degree at the Hotel Management School Geneva. I’m passionate about sport and nature, and I hate being bored. After a rather normal curriculum in the canton of Geneva, mixed with international sports competition, and having passed the maturité gymnasiale with honors, I was heading for university studies. It was when I attended a few lectures in one of the university’s large lecture halls that I knew it wasn’t for me. I didn’t fit in, I didn’t have a real passion for it, and I lacked a certain rigor and closeness that I was looking for in a school.”
What drew you to hotel and catering studies?
“I found this school a bit by chance at first, as I didn’t come from this background at all. As I didn’t want to go to university, my dad told me about the Ecole Hôtelière de Lausanne, as he saw me as a good candidate in this field. After a bit of research, this renowned school didn’t quite meet my expectations, mainly because it was too big. My neighbor, an EHG graduate, told me about this establishment, which really caught my attention. So I went to the Open House almost a year before I was due to start my studies, and I knew right away that I wanted to come and study here.”
What was your initial motivation for joining the Ecole hôtelière de Genève (EHG)?
“At first, it was the school’s rigorous approach and quest for excellence that appealed to me. Then, as the visit progressed and I met the members of the school, it was its human and relational side that won me over in the end. The fact that there were practical classes and internships also tipped the balance, as I really wanted to start being out in the field and learning everything I needed to know.”
What do you think sets EHG apart from other hotel schools?
“I think, as well as being a prestigious school, focused on excellence and located in an exceptional location, it has that human scale that makes it special. It’s really nice when you arrive at the school and everyone knows each other, whether it’s the staff, the teaching staff or the students. Classes are also more engaging because there are fewer people in the classroom. It’s easier to get help and make progress, especially for students with more difficulties. She also now has a great network of Alumni, seen as one big family, ready to help and share their experience.”
Can you describe a defining moment or valuable experience you had while studying at EHG?
“First of all, I’d say the encounters. It was at this school that I met my best friend, who supported me throughout these three years, for which I am very grateful. The group work was also very enriching, especially the Bootcamp in the last semester, which I think touched us all very much. We had two days to put together a project as a team from A to Z and present it to investors. It was intense, but it allowed us to work together, push each other to the limit, develop our creativity and stress resistance. And of course, to finish, the magnificent graduation ceremony organized by the school, which will remain engraved in my memory, marking an important point in my life.”
During your studies, you took part in a number of internships. Can you tell us about one of these internships and its impact on your training?
“I’ve done internships in highly reputed establishments such as the Hôtel Beau-Rivage Genève and the HOTEL METROPOLE & HOTEL-RESTAURANT DU PARC DES EAUX-VIVES, which have given me a great deal, as well as smaller ones such as the Tor Hôtel Genève, which gave me even more responsibility. But it was my last internship that stood out for its uniqueness. Together with my friend, we spent just over 3 months in the Isan region of north-east Thailand, teaching at the Pimali Foundation, a hotel school for orphans and disadvantaged young Thais. It was a human and professional experience particularly rich in encounters and emotions. And it’s partly thanks to them that we wanted to stay in this incredible country and that we’ve found work here to settle down.”
What key skills did you acquire at EHG?
“It’s a very comprehensive school that provides us with all the tools we need to succeed in the hotel and restaurant industry. Having no knowledge of this field until 3 years ago, it was the school that opened the doors to this new world for me. Not only in terms of theoretical and practical knowledge (hotel management, catering, teams, finance, accommodation, marketing, communication, cooking, service…) but also by instilling in us the values of rigor, excellence, quality, customer service and also sustainability, which is increasingly important these days.”
If you had to sum up your EHG experience in three words, what would they be?
“It’s hard to sum up 6 semesters of study in just 3 words, especially having done and learned so many different things. I’d say: Excellence, Training, and Work.”
You recently graduated at the Bâtiment des Forces Motrices in Geneva, in the presence of the State Councillor, and made your mark by having the highest average grade in the history of the EHG with 5.92/6. First of all, congratulations - what helped you to achieve such success?
“I’ve always been a very studious person, quite competitive and one who gives herself the means to see things through to the end. I did a lot of sport and competition in my teens and I think it also gave me a fighting spirit. My parents have always supported me and pushed me to go as far as possible.
In addition to my character, I think it was these elements that led me to give myself and work tirelessly throughout these three years, to get this title, which was one of my goals.”
Congratulations on your new role as Quality and Sustainability Coordinator at Pimalai Resort & Spa! What does your role involve, and what are you most excited about in this position?
“I am very happy to be part of the big family of Pimalai Resort & Spa . With my teams, I’ll be taking part in the collective effort to further improve the quality of service for our resort’s customers, by proposing improvements and contributing my youth and the experience acquired during my studies at EHG.
In addition to this, I’m going to increase the ecological and sustainable dimension within the establishment, whether for customers or employees, in order to coordinate our desire to become a “greener” and environmentally-friendly establishment with our everyday actions. I’m also looking forward to getting to know another culture and introducing them to mine in return.”
Working in a paradise like Koh Lanta must be a dream come true. How was the transition and what do you love most about living and working there?
“It’s true that it’s a wonderful place, but you shouldn’t believe everything you see on the networks! We work hard, six days a week. Employees have far fewer vacations and vacations than we do. It’s very hot most of the time and very humid half the year.
Despite this, the staff and people are extremely friendly and we love Thai culture, discovering a little more every day.
It’s very rewarding to work abroad and see how other countries work, meet people from different backgrounds and learn another language. And it has to be said, though, that spending Sunday afternoons with your feet in the sand could be worse!”
What are you most passionate about in your work and in life in general?
“I hate being bored, so I’m a very active person in everyday life. That’s why, in addition to sport and studies, I’ve always loved working and constantly learning new things. I enjoy working in this field because I like to please people, especially in the restaurant business. No two days are alike and there are so many different jobs that you can never get bored!”
Where do you see yourself in the next 5 years, and how do you see your growth in the hotel industry?
“Thailand taught me to enjoy the moment and not to rush. That’s what I’m doing now. After 3 months of volunteering, we had no idea what to do or where to go, and here we are today in one of Thailand’s most beautiful resorts.
I intend to give my best day after day and seize the opportunities that come my way, so as to grow from this environment.
Still, I have a soft spot for the restaurant business and my boyfriend is a pastry chef, so who knows, maybe one day…”
What advice would you give current EHG students to get their careers off to a good start?
“First of all, don’t let work overwhelm you. Anticipate, work a little every day, don’t wait until the last minute, review your courses regularly, … This may seem restrictive at first, but you’ll see that you’ll only have more time to enjoy your loved ones and your hobbies. Expand your network by meeting new people on the premises.
Get involved in school life, it’s a great way to get to know more people and it’s very rewarding to organize and take part in different events. Take advantage of internships to gain practical experience and apply what you’ve learned in the classroom. And finally, enjoy and realize how lucky you are to be here.
You’re going to find yourself an Alumni much sooner than you imagined.”
Would you like to leave a message for a particular teacher? Can you share a memorable experience or a lesson you learned from one of them?
“I’d like to thank each and every one of them for their patience and for passing on their knowledge over the last three years. I’m very happy to have had the chance to meet them along the way.
They have each brought something to me in their own way, and have been integral parts of the construction of my professional and personal life. I’d be delighted to be able to continue working with them in the years to come.”
Finally, for students aspiring to join EHG, what advice would you give them to make the most of their time at the school?
“Take advantage of everything this school has to offer, not only professionally, but also personally. Three years may seem a long time, but they’ll pass in a flash if you give it your all.
Internships are also a chance to get a foot in the door of professional life, discover what you love and carve out a path for yourself in this environment, while meeting new people and developing your network.
Seize the opportunities available to you during your studies and beyond. Go abroad in your final year to discover other cultures and ways of doing things. But above all, do as you please, follow your dreams and give yourself the means. You’ll find that you’ll be happy to get up every morning and do something you’re passionate about.”
