Interview with Valerie Valcourt, Demi-Chef de Partie at Disney Cruise Line
After working in tech as an executive assistant, Valerie Valcourt took a bold leap to pursue her passion for pastry. From Gastronomicom to the kitchens of a Michelin-level restaurant, and now onboard the Disney Cruise Line, her career path is a testament to following one’s dreams with courage and resilience. She shares the highs, the lessons, and what it's really like working in a gastronomic restaurant at sea.
Could you please introduce yourself, share your academic background, and tell us about your career path?
My name is Valerie Valcourt. I attended Gastronomicom in January 2023. Before that, I worked as an executive assistant in the tech industry for several companies. But at one point, I realized I truly wanted to pursue my dream of going to pastry school.
So I joined Gastronomicom in early 2023. After completing the program, I did a six-month internship in Grignion. Then I worked in a restaurant in Pont-d’Isère, located in the center of France, for almost a year and a half. Today, I am a demi-chef de partie at the gastronomic restaurant aboard the Disney Cruise Line.
Why did you choose Gastronomicom for your education?
While researching various pastry schools, Gastronomicom stood out as the best option. The three-month program included an internship at a Michelin-level restaurant, housing support, French language courses, and was competitively priced. Other schools I looked at were missing at least one of these elements, but Gastronomicom had everything I needed.
Where are you from, and why did you choose to study in France?
I'm from Stamford, Connecticut, in the United States. When I thought about learning pastry, France immediately came to mind. Even though I didn’t know much about pastry before school, something in me said that if I wanted to do it properly, I needed to learn it in France. And once I arrived, I discovered a whole world of desserts I had never heard of before. It truly is the best of the best.
What did you gain from your time at Gastronomicom?
Gastronomicom gave me a solid foundation in pastry, despite being an accelerated program. It also helped me build confidence, meet people from around the world, and provided a great base in French. It really set me on the right path.
What does a typical day look like in your current role?
A typical day starts with reviewing the mise en place list in a spotless kitchen—cleanliness is key on a ship. I prepare items we may need later or that we're low on. Then I shift to things needed immediately for service, like preparing tuiles, sauces, or ice cream.
We break for meals, and depending on whether we are at sea or in port, the breaks vary in length. After lunch service and more mise en place, I prepare my station for dinner service. Once the first ticket comes in, I focus solely on plating and service. We work every day on the ship, typically 10-hour days, but there are perks like long morning breaks when we’re not at sea—perfect for exploring or resting.
What qualities are essential to succeed as a pastry chef?
Flexibility is crucial—especially on a ship where things can change quickly. Patience, both with yourself and others, is key. Chef Paul once told me that mistakes are part of learning pastry, and that stuck with me.
Curiosity is also vital since the industry evolves constantly. Understanding how you handle stress and learning to manage it are just as important. And above all, remember to enjoy it—we’re making food, not saving lives. Creating a supportive, enjoyable work environment makes a big difference.
What has been the biggest challenge in your career?
The biggest challenge has been overcoming self-doubt, especially moving from school into a professional setting. Feeling not good enough can creep in, but I’ve learned to be kinder to myself, trust the process, and push forward despite setbacks. The results have always been worth it.
What are your plans for the future?
I'm currently planning to complete a few more contracts with Disney. My long-term goal is to open my own patisserie in the United States.
What advice would you give to a new student at Gastronomicom who wants to follow your career path?
Take in as much as you can during the program. Ask a lot of questions, because it moves quickly. The instructors are fantastic and want to help. Be open-minded, invest in yourself, and be clear about your goals. If you let the school know your aspirations, they can help place you in the right environment to thrive.
