- You’re the top student at Vatel Bordeaux this year and second across all the business schools in Europe. I imagine that you’re very happy with this result?
Yes, I’m very happy – and honoured. I didn’t expect these results but I’m delighted with them. They’ll undoubtedly open many doors for me. I hope so anyway.
- What’s the secret to your success?
I would say, first and foremost, the quality of the teaching. Our lecturers were competent and attentive.
The periods of work experience brought me greater professional maturity and, of course, I’m passionate about work in the hotel and restaurant sectors.
- What will you remember from these three years of study?
The three years of study increased my theoretical and practical knowledge.
I’ve also met some outstanding people, personally and professionally.
It takes passion to work in the hotel and restaurant sectors but classes also require the same level of passion and enthusiasm. Otherwise, we wouldn’t be able to take in all the information we’re given.
- During these three years, you had two placements. What was the most significant experience for you?
Yes, I had two placements, one in the Foreign Office in the UK where I considerably improved my knowledge of English.
My second placement was in Brussels, with an independent group of four hotels. I worked in the Bookings & Yield Management Department.
I see this second experience as being the more significant. I was given a lot of responsibility after only a very short time. There were numerous difficulties but nothing that I couldn’t handle.
This second placement made me realise what types of recruits the job market needs. We may be graduates but we should retain our sense of humility. We still have everything to learn.
- What are your plans for the future?
After our exams, I immediately left Bordeaux and went back to my home, the Rhône-Alpes region.
At present, I’m working in a private clinic in Switzerland, filling a replacement vacancy. I’m meeting a lot of people and my aim at the moment is to create a solid network of contacts in whom I can have confidence.
In the longer term, my plan is to work for a small establishment or group. Possibly even an independent structure of the "boutique hotel" type where I could use my range of skills.
- How would you define the "Vatel spirit"?
I would define it in one word - sharing.
This was highlighted by the teaching staff. Their courses were first class. They’re true professionals and they had no hesitation in sharing their own networks of contacts and their knowledge of the various markets with us. They also gave us personalised advice.
I am delighted to have chosen the Ecole Vatel Bordeaux three years ago and I’m now proud to be able to draw on its many advantages in the world of work.
A Vatel Paris 2002 alumnus, Solene Le Blevenec began her career in Hyatt Hotels & Resorts before joining the Meurice Hotel. Turning encounters into opportunities, she made the audacious choice to become independent. A bet that paid off!Read more
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Line Laffond, a French professor in international classes in Vatel Nimes, has won the CirVath* Research Award for her study about the “uberization of the hospitality industry and tourism”Read more
Armelle Auguste worked in the hospitality industry for 20 years before being appointed as Director of the 5th Vatel School in France.Vatel Nantes will open in 2018. Her portrait and message to her future students.Read more
Vatel Gourmet Grand Hotel Dieu, located right in this historical and majestic monument, teaches students how a catering boutique is run.Read more