Mirea Vassallo

Q: What has been the most valuable lesson you’ve learned during your time at ITS?

Keeping myself organised and the importance of time management. I have also learned to appreciate the more theoretical side of cooking.

Q: How has your work experience influenced your career aspirations?

I’ve been working in the kitchen for a little bit less than 4 years and feel almost obsessed and addicted to it. The rush of service is an amazing feeling and I can’t see myself doing any other job. I want to pursue cooking for the long term be it in a super busy restaurant or working in small cafeteria.

Q: Can you describe a time when you had to adapt quickly to a new situation during your studies or work experience?

I think it is difficult to pinpoint one specific time when I needed to adapt. It is something that is in some way forced on you when you work in a kitchen, customer requests, things might fall on the floor or even finish and so that means I’m always adapting to situations.

Q: Where do you see yourself in five years within the hospitality industry?

I see myself working in a small but very busy cafeteria where I would bake things like croissants and even bread but also have elevated brunch like food.

Q: How do you plan to overcome potential challenges in your career?

Patience and love for what I do.

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

I think staying motivated is the hardest thing about cooking because sometimes it feels like nobody appreciates the hard work that goes into it. I stay motivated by having an appreciation for the industry so that I can allow my creative side to flourish.