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27.05.2026 11:00

From small insights to professional pride

Tulevaisuuden Toivo -tunnustus vahvisti Brandon-Lucas Laasin uskoa uraansa. Harjoittelut Berliinistä ja Suomen Kansallisoopperasta ovat muovanneet hänen polkuaan.

Brandon-Lucas Laas, 26, graduated this spring from the restaurant and catering program at Keuda. Having moved from Estonia to Finland, Laas says that the profession combines three things he loves: working together, food and creativity. 

Laas was awarded the Tulevaisuuden Toivo recognition at Medanta’s Les Amis campaign finale, which highlighted restaurant industry students, young talents and the importance of the sector. The recognition strengthened the newly graduated chef’s belief in himself. 

– It means to me that I can say I am a good chef. The important thing is the message, not the money, Laas says. 

Restaurant studies have taken Laas to surprising and meaningful places. A two-month internship in Berlin was especially memorable. 

– It was a really cool experience and one of my favorite internships, Laas recalls. 

Another important experience was an internship at the Finnish National Opera. A good work community and an open atmosphere made an impression – and curiosity also led him beyond the kitchen. 

– I ended up in a ballet rehearsal by chance when I was chatting with people. It was really fun, Laas laughs. 

The importance of the work community is central to Laas. 

The best workplace is one with good colleagues and where you enjoy being together. I also want to keep learning from others all the time, he says. 

Learning shows up concretely in everyday life. Laas often carries a notebook in his pocket and writes down his colleagues’ ways of working. 

– You can’t always explain everything, but by watching and writing you learn a lot. 

He also gained experience on a cruise ship, where the work brought new routines and one especially useful insight. 

– At first I didn’t know how to spin ice cream scoops and it made me really nervous. On the ship my co-workers helped, and I learned it. Now I can do it, and it doesn’t make me nervous anymore, Laas says. 

Moments like these build professional pride. 

– I’m always proud when I learn something that previously felt difficult. 

His gaze is already on the future. Laas is looking for work, and later he wants to build a strong international network for himself. 

– I would like the opportunity to work in different places, because I have friends around the world, Laas describes his plans. 

Text: Veera Jokinen

Photo: Medanta

Keywords:

education hotel and restaurant industry

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