Isaac Borg

Q: How do you balance the demands of your studies with any work experience or internships?

I try to manage my time as efficiently as possible. I focus on completing my assignments and projects quickly and effectively so that after my lectures, I can head to work without feeling too stressed. It’s all about good time management and prioritising what needs to be done first.

Q:  What was the most surprising thing you learned while working in a real-world hospitality environment?

One thing that really surprised me was how much waste is generated in the kitchen. But rather than seeing it as a negative, I learned that you can use a lot of that waste to create something new and useful.

Q: How do you plan to continue developing your skills after graduation?

After graduation, I plan to explore different roles both in Malta and internationally. Working in diverse environments and learning from people with different styles will help me continue growing. Ultimately, my goal is to open my own place someday, and I believe gaining experience from various locations and teams will be crucial to that.

Q: How do you define success in your future career?

To me, success is about gaining as much experience as possible, working with different people, and learning new techniques. I want to continuously improve my craft—whether it’s in the kitchen or in any other aspect of hospitality. Success isn’t just about achieving a goal; it’s about the journey and constantly pushing myself to get better, to make my work more creative, beautiful, and flavourful.

Q: What inspired you to pursue a career in hospitality/tourism/culinary arts?

I’ve always had a passion for cooking, even as a kid. After school, I would spend time in the kitchen with my grandmother or aunt, helping them prepare meals. That’s where my love for food and the art of cooking started. Over time, I realised it was something I wanted to turn into a career, and here I am, following that passion.

Q:  How do you stay motivated during the more challenging aspects of your course?

It’s definitely not always easy, especially when you have tough days in the kitchen or at school. But for me, the long-term goal keeps me going. I’m really focused on eventually opening my own restaurant, and when things get tough, I remind myself that every challenge is a step toward that dream. It’s about staying focused on the bigger picture and keeping that passion alive.