Erika Fabri

Q: Why did you choose to study at ITS?
A: I chose to study at ITS because I wanted to grow my
passion for the art of pastry in particular and further
deepen my knowledge of the hospitality industry and its
inner workings.

Q: What interests you most about
working in hospitality?
A: What interests me most about hospitality is the way
it brings so many people together in such harmony,
especially when everyone works together to create a
magical experience not only for the customer but also
for themselves. As someone who has worked both in
the service industry and the kitchen, one of my greatest
pleasures is seeing how a plate that was once just an
idea in my head can make a customer’s day when served
with as much love as went into it during its creation. It
can be a very rewarding industry to work in, and even
small accomplishments can give you the motivation and
creativity to keep going. When it comes to the culinary
arts, it is not just a job or something you learn – to me, it is
an art. You can never learn everything, which is one of the
most beautiful things about it. The more you experience –
different kitchens, different environments, different people
– the more you learn and expand your knowledge.

Q: Can you share your most memorable experience so
far during your studies or training?
A: My most memorable moment so far was being given
the opportunity to create desserts for both the tasting
menu and the à la carte menu of a five-star hotel while
doing my year abroad in Ireland. Being given not only the
creative freedom but also the trust to share my ideas was
an honour and a real pleasure.

Q: How would you describe the learning
environment at ITS?
A: The environment at ITS is an ideal introduction to
the hospitality world. The opportunities provided by the
institute are incredible and very rewarding. People are
always there to help you, whatever your query might
be. Lecturers guide you and offer the support you need,
especially when it comes to bringing your ideas and goals
to life.

Q: What motivates you to continue developing
your skills in pastry and hospitality?
A: The field of pastry and everything related to it
motivates me to further my studies, both theoretically
and practically. The art of chocolate work, sugar work,
pastry production, and service – creating individual
elements and watching them all come together – is
something that excites me, and I’m very grateful to be
able to immerse myself in this craft at the Institute.