Food is an integral part of every Expo, but, unlike in the previous expositions, at Expo 2020 Dubai every participating country will have its own pavilion. It is also the first time in the history of the World Expo that event is taking place in the MEASA (Middle East, Africa, and South Asia).

About 191 countries have their pavilions showcasing the best of their cultures, including diverse and unique culinary prowess from across the globe. But not many students will be able to boast of participating in the memorable experience taking place in the United Arab Emirates until March 2022.

At the Luxembourg pavilion restaurant, the cuisine as well as the set-up of the dining area include the input of students from the École de l’Hôtellerie et de Tourisme du Luxembourg (EHTL), who will work alongside and under the guidance of Michelin-starred chef Kim Kevin De Dood.

A first time experience: two groups on the same mission

The first batch of eight students who left for the Emirates on 14 September have already started working in the dining area or in the kitchen of the Schengen Lounge. Divided in two groups, four of the current students will work in the dining area, while the remaining four will help in the kitchen with the preparation of various meals to be served to guests.

Two of the students currently working in the kitchen and in the dining area spoke to Delano about the experience they are having so far.

For Brian Matos Batista (19) and Sydney Lejoly (18), two students from the EHTL who are also visiting Dubai for the first time, one of the first impressions they had on arrival was of the weather, which was around 40 degrees on their arrival and has gradually reduced to about 31 degrees. “It is way hotter than it is in Luxembourg, but after the first week it became better as we began to adapt,” says Matos Batista.

But besides the weather, the students also came full of expectations and aspirations about the country and of course the event. “I was interested in getting to know and experiencing the culture and the way of life here in Dubai, and also curious to see the event for myself and experiencing first-hand how it will evolve over the course of the Expo,” says Lejoly.

“We don’t know when we will have a similar opportunity to come back and work during the Expo, so it’s really a great experience for us,” added Matos Batista.

In the first two weeks, the students--including Chomat Chloé (20), De Scheemaeker Anja (24), Verlaine Aaron (19), Schmitz Noé (18), Lopes Matias Yara (19), Manalo Vincent (24)--went through additional training required for their tasks, and although a typical day at work for the students starts out the same way from the hotel where they are all lodged, their daily activities for the rest of the day differ.

For example, Matos Batista spends a great deal of his time in the restaurant, where he sets the tables alongside the three other students assigned to dining area. The sections they work in include the main hall and the terrace, where they must pay attention to the maximum number of guests allowed to dine together due to health measures, he explains.

Lejoly, who works in the kitchen alongside the other three EHTL students from 9am until 6pm, explains the pace of work at the Schengen Lounge and the meals prepared. “In terms of dishes, we have made a lot of Luxembourgish meals until now,” explains Lejoly. The menu is described as “fusion-inspired” and includes traditional meals such as Feierstengszalot with a modern twist, Kniddelen dumplings, a modern Tiramisu dessert, wines and crémants from the grand duchy and many more.

The Schengen Lounge: more visits expected in the coming months

The pavilion expects to have even more clients in the coming months, the students explain, as more people are expected to join in towards the latter end of the Expo. The Schengen Lounge, which is located on the ground floor of the Luxembourg pavilion, has an interior space large enough to host up to 40 guests indoors and another 40 guests outside. Based on the space, “the current estimation is to make about 350 dishes per day,” the students explain.

When asked about their experience working under the direction of the lead chef, Matos Batista describes the experience as pleasant and quite easy, “especially since it is not the first time they have had to work with him in the kitchen,” he says.

As the first group of students to participate at the event and with two other groups expected to join in at the Expo on 25 November and 31 January 2022 respectively, the students dish out their advice. “Do not be stressed out about it. Just be aware of the processes involved, meals to be made, what’s required for taking orders and other necessary information… If you can get this out of the way, you’ll be able to work better,” explains Matos Batista. Lejoly adds the importance of working with others who may have a different work ethic and the “need to adapt to their way of working as well,” to produce the required results.