Christa De’ Giovanni

Q: What inspired you to pursue a career
in culinary arts?
A: I credit my love for cooking to my grandmother, as I
have very fond memories of cooking Sunday lunches for
the whole family. My passion for cooking began at a very
young age during which I learned the basic techniques
and methods needed in the kitchen.

Q: What was the most important skill you gained
during your work experience?
A: Over the course of my four years of professional
experience I have acquired a wide range of skills
thanks to the various businesses I have worked for. The
various environments, chefs, and cuisines have all had
a significant impact on my personal and professional
growth. However, one of the most valuable skills I
developed is the ability to adapt.

Q: In your opinion, what is the most important quality
for success in hospitality?
A: Attention to detail and perfection must be the most
valuable skill in our industry. Only with an eye for precision
can any aspiring chef reach their potential and achieve
great things. Even the smallest of details, as minor as
it can seem, can make a huge difference in the guest’s
experience. This is what leads to a good reputation.

Q: Are there any hotels, restaurants, or companies you
aspire to work for after graduation?
A: My year-long internship at Hayfield Manor in Cork,
Ireland had an immeasurable impact on my personal
and professional growth. Having experienced working
life in Malta and abroad, I am eager to expand my
horizons further and pursue new opportunities at another
reputable establishment abroad.

Q: How do you plan to overcome potential challenges in
your career?
A: One of the key benefits of working at various
establishments is the opportunity to build a broader
network, collaborating with people from diverse cultures
and culinary backgrounds.

Q: What has been the most valuable lesson you’ve
learned during your time at ITS?
A: During my second year at ITS, I was encouraged to
participate in Kulinarja, and despite initial fears and
anxiety, I earned a Gold and a Silver Best-in-Class award
on my first attempt. The following year, I went on to
achieve two gold awards and the Best Overall Junior Chef
Award. My time at ITS has taught me to seize every such
opportunity that comes my way.