From Kitchen Assistant to Creative Director
How I discovered my creative side in the kitchen
I’m Jocy, and I was part of the kitchen team at Seminaris Hotels Hotel Bad Boll. My daily work included preparing and presenting a wide variety of dishes — from breakfast buffets and coffee breaks to menus for guests and events.
What I loved most was the opportunity to bring creativity into every single dish. For me, every plate felt like a small canvas waiting to come alive through colours, ideas and details.
The combination of craftsmanship, creativity and teamwork made working in the kitchen especially exciting for me.
„Through Seminaris, I discovered how much joy there is in expressing creativity in the kitchen.“
Why small details can make a big difference
At Seminaris Hotels, I learned that kitchen work is not only about taste or routines, but also about atmosphere, presentation and attention to detail.
One of my biggest challenges was helping to improve our coffee breaks not only in quantity, but especially in quality. Creative presentation and decoration became an important part of that process and helped me discover and develop my own strengths.
This creative freedom motivated me every day and showed me how diverse hospitality work can really be.
What teamwork meant to me
Besides creativity, teamwork was the most important part of my experience. Developing ideas together, supporting one another and staying connected even during stressful moments made everyday work very special.
Working closely with my colleagues helped me not only improve my skills, but also understand how important community and mutual support are in hospitality.
That combination of collaboration, openness and creativity shaped my entire time at Seminaris.
What I took from my time at Seminaris
My time at Seminaris Hotels taught me how important creative freedom and trust are for personal growth.
I learned to contribute my own ideas, try new things and create memorable experiences through attention to detail. Many of these experiences still influence the way I think about creativity, teamwork and hospitality today.
