Yannick Macauley’s VAE journey: from experience to professional recognition in the culinary field

After several experiences in the hospitality and human resources sectors in Togo, Yannick Macauley decided to retrain in the culinary field, an area he had been passionate about for several years. Today, as a chef and entrepreneur in the culinary sector, he has chosen to have his experience formally recognised through a Validation of Acquired Experience (VAE) at Institut Lyfe Executive Education.

Could you tell us about your career path? What did you do before moving into the culinary professions?

Before devoting myself fully to cooking, my career was built first in the hospitality sector and then in human resources.

I started out in tourism and leisure, working as a leisure activities officer and tourism entertainer in a hotel environment. I then moved into Human Resources, taking on roles including HR administrative assistant, payroll officer and then Head of Personnel.

I subsequently became Training Manager at Hôtel 2 Février, a five-star hotel in Lomé, Togo, while also carrying out freelance HR consultancy assignments.

Why did you decide to change career paths?

This change stemmed from a deep passion and a desire to express a more creative and hands-on form of expertise. I had already gained entrepreneurial experience in the culinary field through a catering and culinary entertainment business, which I founded and managed.

At a certain point, I felt the need to align my professional life with what I was truly passionate about: cooking. This passion led me to make a complete career change, train seriously and develop my skills in professional kitchens, while constantly seeking to learn and raise my standards.

Why did you choose to undertake a VAE?

VAE emerged as the most practical option, as I was already working and could not commit to a traditional, long-term, face-to-face course, while I had already acquired the required skills through my previous professional experience. It was also important to me to have an academic qualification that remained consistent with my professional profile. I therefore chose VAE to have what I had built through my professional experience officially recognised, while continuing to work.

Why did you choose Institut Lyfe Executive Education for your VAE?

I chose Institut Lyfe Executive Education because of the excellence and international recognition of its programmes. I also received excellent feedback from colleagues who had followed the same pathway.

I wanted a recognised qualification that would strengthen my profile as both a manager and a chef, and help me take on broader responsibilities by combining practical expertise, strategy and leadership.

How did you find the VAE process?

The process required rigour, consistency and determination. I had to structure my experience, select significant professional situations, and then demonstrate the expected skills through concrete evidence.

I spent many sleepless nights working on it, and prepared the portfolio over several months alongside my work as a chef. I am very satisfied with the outcome, as the process strengthened my confidence, gave me greater clarity about my skills and consolidated my professional career path.

What are your professional plans?

My professional plans focus on creating and developing innovative culinary concepts, with a vision that is both rooted in identity and responsible. Today, I am working on a style of cuisine that combines creativity, profitability and customer experience, while taking a consistent and responsible approach to sourcing, food waste and organisation.

I want to develop a culinary identity shaped by my influences and my journey, and ultimately create a restaurant concept where food is experienced as more than just a meal, with an emotional and sensory dimension. The project is still taking shape and will become clearer as I move through the next stages.

From career change to having his experience formally recognised through VAE, this journey has enabled Yannick to take a step back and reflect on his career while gaining official recognition for his skills as a culinary professional. It is a significant milestone that now allows him to look ahead with a clear vision: developing culinary concepts that reflect his own identity, where creativity, customer experience and responsibility come together.

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