Tarec Francis’s story can very well be called The Tale of the Aspiring Chef and His Stomp Across the World.

It began with multiple fish-fry fund-raisers to accumulate money for tuition after he was accepted to Le Cordon Bleu in Paris, France — the largest network of culinary and hospitality universities in the world — to study cuisine.

After the 21-year-old Jamaican was selected to serve as team leader for his cohort and received numerous distinctions throughout the programme, he is now in Dubai on an internship.

On the verge of acquiring his Bachelor of Business in Culinary Arts and Bachelor of International Talent in Hospitality Management, Francis told the Jamaica Observer that he is so excited he can hardly put it in words.

“From Paris to Dubai!” he exclaimed with a broad grin. “At this point, grateful is an understatement. I consistently tell myself that before I reach the age of 25 I would love to travel to my top-three dream cities — New York, Paris, and Dubai — and I’ve done so. But living and working in Dubai was never something I manifested. I feel like I’m living in a dream.

“Dubai is very beautiful. It is the most beautiful city I have visited so far. Shout out to my Dubai mom, Monica, for always being there for me. I appreciate it a lot,” said the young man who, when he lived in Jamaica, attended Jonathan Grant High School in Spanish Town.

As part of the course requirements to validate his degrees, Francis, who had migrated to the Cayman Islands at age 15, is required to undergo a six-month internship. He sent his résumé and cover letter to hotels across the world — from Japan, Germany, Italy, Indonesia, and Canada to Dubai.

He got acceptances from companies in all countries, but eventually he settled with Four Seasons Hotel Dubai International Financial Centre.

“I got accepted to work with one of the world’s most famous five-star hotels. Four Seasons Hotel Dubai took literally 12 hours to respond to me. I was stunned and elated. The human resource manager and executive chef informed me that they did not hesitate when they saw how impressive my résumé and qualifications were,” Francis told the Sunday Observer.

“Working there has been an incredible honour so far. I must say I have learnt so many new and exciting things. I am delighted that I got the opportunity to experience another culture and to learn many different cuisines from all over the world. Big up to Four Seasons Hotel Dubai and the fantastic chefs. I will make the most of this opportunity with which I am presented to gain experience and become a professional in the sector,” Francis added, noting that he is certain he will realise his professional potential at Four Seasons Dubai.

When the Sunday Observer first carried Francis’s story in September last year, he said he had to host a series of fish-fry fund-raisers every Friday or every other Friday to help pay for his tuition.

He recalled submitting applications to the top five culinary universities worldwide as a means of challenging himself. The first to accept him was a university in Switzerland. But even then, he felt as though he failed because his top pick, Le Cordon Bleu, hadn’t responded. However, that changed two weeks later.

Now, nine months later, he related that the journey “has been going very well thus far”.

“Despite the headaches, stress, and sleepless nights due to the workload, I have learnt a lot and gained many long-lasting experiences. I’ve completed the cuisine aspect of my studies and I’m now working very diligently to complete my Bachelor of Business in Culinary Arts and Bachelor of International Talent in Hospitality Management,” he shared.

“Le Cordon Bleu has partnered with the Paris Dauphine University for its bachelor’s programme, so I will attend both universities and receive two bachelor’s degrees in June 2023. In the first week of my cuisine studies, I was selected to serve as team leader for my cohort — this cuisine training was arduous for the most part. You had to be outstanding to impress those well-experienced top chefs at Le Cordon Bleu.”

At the start of the programme, Francis admitted, he was not pleased with his grades and felt very discouraged.

“But I’m a young man who does not believe in giving up, so I met with the chefs, asked how I could improve, and took their bits of advice. Eventually, I started to improve significantly. I got the A’s I wanted and received a few distinctions in my practicals. A distinction at Le Cordon Bleu Paris is 90 to 100 per cent and is very hard to get,” he said.

“You must put in your all, be almost perfect in your presentations, be focused, and wow the chefs. I have learned and mastered numerous French cuisines and I am exhilarated for this phenomenal opportunity. Big up to Le Cordon Bleu University Paris and my support system in Paris… Ms Marcia, Eddie, and Chrisan, you guys are truly amazing. Thanks for everything you have done for me during my tenure so far in Paris,” he said.

After completing the internship in October, Francis will return to Paris to complete the last two semesters and graduate.

“My studies at Le Cordon Bleu will be shorter than anticipated, based on my previous degree and other qualifications, so I will be completing both degrees in June 2023,”he said.

His plan after graduation, Francis said, is to start working full-time to gain more experience and save enough money to eventually open his own restaurant and other businesses as planned.

“Where do I see myself working after Le Cordon Bleu? I am unsure as my life is full of surprises and unexpected opportunities. Give thanks to the Most High for all His richest blessings to me. For the strength He gave me each day, and all the people around me who make my life more meaningful. I am forever humbled and grateful. Big up Jamaica and the Cayman Islands. I will continue to represent and make you all proud,” he said.

The younger said he would be remiss to not highlight some individuals who have made invaluable contributions to his journey thus far.

“My dad, mom, entire family, best friend Choppy, Mr James Myles, Ms Lynch, Ms Eldemire, Mr Samms, Ms Lindsay, Mrs Wilson, Ms Virgo, Ms McLaughlin, Ms Mclean, Ms Rankine, Chef Elardo, Mrs Prout, the entire Clifton Hunter High School and University College of the Cayman Islands staff, my friends in Jamaica and the Cayman Islands. You guys know yourselves. Thank you all for always being there for me, motivating me, and pushing me to the best of my ability. I will always love and appreciate you all.”

He added: “I am forever grateful to the HSM Scholarship Fund in the Cayman Islands, which gave me the push-start and set the foundation for me with my very first degree. Special big up to you, Mr Hue Moses. In addition, big up to the National Youth Culinary Programme, Home Gas, and everyone else in the Cayman Islands who supported my fish-fry fund-raising events. I am forever grateful.”