Roger Baumann joined EHL in September 2016 as a Lecturer Practical Arts teaching culinary arts courses. Coming from a family of restaurant owners in Switzerland, Roger grew up with a passion for culinary arts. After completing basic F&B training, he participated in the opening of a gourmet restaurant and became saucier chef and assistant chef. He joined the Swiss Navy as a head cook and traveled on cargo ships around the world. Upon his return, he worked in private luxury clinics and obtained a Brevet Fédéral. As a head chef and instructor, Roger taught in private schools and delivered Cordon Bleu cooking classes for 10 years. He was an executive chef for schools abroad while continuing his work in Switzerland developing course materials and setting up a quality concept for a group catering service. In his next teaching role, he became a culinary arts and pastry instructor, took over the kitchen management, and implemented catering services and multicultural cuisine. During this time, he obtained his Diplôme Fédéral de Chef de Cuisine and he wrote two cookbooks.
Mr Roger Baumann
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