Meet Kuno Tschumi:

Hello, I'm Kuno Tschumi.

Born and raised in the German part of Switzerland. My passion for cooking started early in life by helping my mother in the kitchen and by being inspired by my godmother who was a chef.  After finishing school, I decided to complete a three-year apprenticeship as  a chef. After the three years were completed; I knew that I loved cooking and eating but not as my profession.

My career path changed and I completed an additional apprenticeship and became a qualified waiter. A few years down the line – after having worked in various establishments in Switzerland – the time for further education started and I completed my Higher Diploma in Hospitality Management at the Belvoirpark Hotel School in Zürich, Switzerland.

My work took me to different places in Switzerland as well as to many places around the world. I figured the best way to explore and see the world was to work on a ship. My first adventures took me to places like Iceland, Greenland, Spitzbergen and some other rather unusual locations. I can safely say I have sailed nearly all the way around the globe. From Japan to Canada, from the northernmost parts (Arctica) of the world to the southernmost part of the world (Antarctica) with all the exotic places in between.

After 5 years on ships my time came to settle down and find a place to call home. Switzerland was not the place. My former director from the Hotel School in Zürich was looking for people… in South Africa. My next adventure? I contacted him and within a few months I was on my way to South Africa to the Swiss Hotel School. What started in 1996 is still ongoing.

As the Head of School, I deal with most aspects of the school, its daily activities, events, student discipline, property management, lecturing and many other interesting duties.

Q1: What inspired you to join the hospitality education industry?

After more than 44 years in the industry – part in the operations and a big part in education – I still have a big love for the industry. The possibilities are endless and the opportunities to work abroad give our industry a bit of an advantage. I have been educated in all aspects of the industry being a qualified chef, waiter and having completed my hotel school years in Switzerland, I am well equipped to pass my knowledge on to the next generation.

Q2: What do you love most about working with students at SHS?

As a relatively small school we get to know students on a more personal level and this gives me the opportunity to guide individuals on their path. The open door policy makes it easy for students to come and ask questions, talk about their problems and share personal information.

Q3: In your opinion, what sets SHS apart from other hospitality institutions?

Our attitude of “getting it right first time” and delivering quality education is an important aspect of our school. Our full-time and part-time faculty all have a background in the industry they teach. Our accounting lecturer is an accountant, the management lecturer is a hotel manager, our chef lecturer is a qualified chef. We all bring “real life” to the school.

Q4: What’s one thing students often don’t expect about studying at SHS?

We pride ourselves to be as realistic as we can and therefore on campus practical are important. It is great to see how students grow and gain confidence during the weeks of on campus practical and to hear how proud they are if they cooked great food of set the dining room for a special occasion.

Q5: Can you share a proud moment you have had with a student or class recently?

We had one of our second-year hospitality students who wanted to complete her long internship in a small hotel, away from hustle and bustle of big cities, surrounded by nature. The search began for a special place for her. My past of travels has lead me to some rather remote places on this planet and together with the student we looked at places which may would be interested. Long story short she ended up on St Helena Island for her 6-months internship. The perfect remote place for her.

Q6: What is your favourite dish (or hospitality skill) to teach and why?

One of my absolute favourite topics is wine. My passion for wine and the wine industry and the diversity of the industry is amazing, and it combines theory and practical learning… who doesn’t like a good glass of wine???

Q7: if you could give one piece of advice to a parent helping their child choose a career path, what would it be?

Listen to your children. If they have a passion for our industry do not force them into something you as a parent think they should do. Every year we have students who started in a different field and then change because they didn’t like what they were doing. Our industry is diverse and there is something for everyone.

Q8: What is your hidden talent or fun fact that students might not know about you?

My love for the bush, my extensive travels I had and my love for good food and wine and of course my dry sense of humour.

Q9: How do you see the hospitality industry evolving, and how does SHS prepare students for that future?

As a school it is important to listen to what the industry needs. We work closely with our industry partners and listen to what the hospitality industry (not just in South Africa) neds and wants. Thankfully we have younger members who are clued up on technology and are hip and happening.

Q10: What is the most rewarding part of your day at SHS?

My greatest reward is to see my students / graduates successful, to hear how proud they are of SHS and how they apply what they learnt here in their daily lives.