I graduated high school with a "Baccalauréat" in Economics and social sciences (English European section) in Brittany and moved to Lyon in order to follow my passion and study Culinary Arts and Food Service Management at Institut Paul Bocuse, after several internships and jobs in the kitchen as a Commis, Part Chef and Teacher in Paris, Monaco and Shanghai I obtained my bachelor's degree.
However, I decided to study for an extra year at Institut Paul Bocuse/IAE Lyon III and obtained a double bachelor's degree in International Hospitality Management and Tourism, which led me to follow a Management training of 1 year as a "School of Excellence" trainee at the Sofitel Chicago Water Tower.
- What is your educational/professional background?
Today I am a second year student of the MBA in Hospitality Management at IMHI/ ESSEC Business School and finished last September an internship as Junior Analyst at JLL Hotels & Hospitality in the real estate field.
I decided to do an MBA in Hospitality Management in order to further my knowledge especially on the financial and administrative side that I felt could be more developed. I chose IMHI among all the other MBAs because it is one of the best in the world which had already proved its value through its alumni such as my last mentor in Chicago who went to Institut Paul Bocuse just like me and then to IMHI. We had the same bachelor's degree but I could definitely tell what was different between us and I really wanted to reach that level it pushed me to want more, therefore I thought IMHI would be able to bring me there.
- Why did you decide to do an MBA and why did you choose the IMHI program?
The strong points of the program are the numerous team workshops that make you learn a lot about yourself and others, strong financial and managerial programs, the quality of the teachers and the network.
- In your opinion, what are the strong points of the program?
I was surprised that I would be able to become a generalist in the field. My financial skills and my understanding of the industry had been developed to a high level and extremely quickly, I did not know it would be that fast!
- What has surprised you most about yourself during your time at ESSEC?
It is not only about work in the classroom but also about the people you meet and the network you build.
- What's the best advice you received during your time at ESSEC?
I am not quite sure yet, I would probably go back to F&B but differently, with a new eye and a position allowing me to implement innovations in the sector. This MBA opened my mind to such a wide variety of fields within the hospitality industry. I think I would have a totally different approach to each work and I do not foresee my career as a straight line leading to the destination; probably because I find so many aspects of the industry and even outside extremely interesting and worth taking a look at. To be good at what you do you have to know about everything else, I feel that it is important to open your mind and not only focus on a reduced environment.
- What are your professional goals after you graduate and how will this MBA help you achieve them?
Be yourself, be bold and be curious.
- Any advice for students applying for the program?