Izan Grima

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

My passion for hospitality and the culinary arts was ignited by my grandfather, who was a huge influence on me from a young age. When I was just 12 years old, I began helping him with events and assisting in pastry preparation. Watching him create beautiful dishes and seeing the joy it brought to people deeply inspired me. It was through these experiences that I realised the power of food and hospitality—not just in creating memorable experiences, but also in connecting people and creating lasting impressions.

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

One of the most valuable lessons I’ve learned during my time at ITS is the importance of adaptability. The hospitality industry is constantly evolving, and being able to adjust to new trends, challenges, and customer expectations is crucial. Additionally, developing skills in cost management has been essential, especially in understanding how to balance creativity with profitability. This knowledge has shaped my approach to both business and culinary creativity, allowing me to think strategically while maintaining high standards of quality and service.

Q. What area of the hospitality industry excites you the most, and why?

The area of hospitality that excites me the most is food competitions, both at school and in other venues. These competitions push me to test the boundaries of my creativity, skill, and technique. They provide an opportunity to experiment with new ingredients and presentation styles, while also learning how to perform under pressure. The excitement and energy that comes with competing, along with the chance to interact with other passionate chefs, fuels my drive to continually improve and innovate in the kitchen.

Q. What are your long-term career goals, and how are you preparing to achieve them?

My ultimate long-term goal is to open my own restaurant, one that reflects my passion for creativity, quality, and authentic culinary experiences. I envision a space where people can experience a blend of traditional flavours and modern techniques in a welcoming, innovative atmosphere.

Q. Can you describe a project or assignment at ITS that you found particularly challenging or rewarding?

A project that I found especially rewarding was my involvement and being featured in a TV programme at ITS. This initiative allowed me to develop my public speaking skills and gave me a platform to share my vision with others. It was challenging because it pushed me out of my comfort zone and required me to articulate my thoughts clearly and confidently in front of an audience. However, the experience was incredibly rewarding—it reinforced my determination to pursue my goals and gave me a deeper sense of self-confidence that I carry with me today.