1- Aim for excellence
“I did an observation internship at the Fouquet’s (Paris) and then I had a summer job at the Castel Victoria, at the Touquet-Paris-Plage. When you work in the hospitality industry, you meet other cultures, you travel and you must strive for excellence each and every day: I’m glad that I’ll be able to meet these challenges in this line of work.”
2- Choose a curriculum with both theoretical courses and professional experience
“For the entire year, you mix academic courses and practical experience at the Vatel Restaurant, where you interact with real guests. And on top of this you have two mandatory internships in your Bachelor years, one in France, and the other one abroad. They allow us to progressively start working and gain hands-on experience.”
3-Work in a palace
“I did my first year internship in the exceptional Peninsula Hotel, one of the 24 palaces in France: I worked in the Kleber Bar, as well as in other restaurant services the hotel had. For two weeks I worked in the back office (checking cleanliness of glasses, stocking drinks, etc.) and then I began working in the restaurant, where I had my own tables. The young team at the bar made me feel like I was one of them and they all taught me things: new techniques, tips on how to talk to guests, etc. I never felt like I was just an intern.”
4- Fly to New York!
“For my internship in my second year, I wanted to perfect my English and discover another managerial style. I’ll be working at the front desk at the Carlyle in New York: this city seems to be ideal to progress quickly. I’m sure I’ll learn a lot with this experience, both from a personal and a professional point of view: later on, I’d like to work in the United States, so I’m looking forward to this internship and to seeing if it will live up to my expectations.”