Q: Tell us about your educational background and your work experience to date.
A: Currently studying nursing at MCAST, my journey in the catering industry began at a local family business in Siggiewi. Now, I work as Front of House for Chef Patron Robert Cassar at Root 81. Although I lack formal training, I’ve gained valuable experience from my co-workers who graciously shared their knowledge with me.
Q: Why are you so passionate about the F&B industry?
A: The F&B industry has offered me countless opportunities to make friends, learn about wines, and improve my interpersonal skills. It has boosted my confidence and allowed me to provide better customer service, making me passionate about the industry.
Q: Mention five words to describe yourself and your work ethic.
A: Dedicated, enthusiastic, transparent, open-minded, self-improving.
Q: Where do you see yourself in the next five years? (in relation to catering)
A: While my main focus is starting my Bachelor of Science in Nursing at MCAST, I plan to continue working part-time at Root 81 until graduation. During this time, I aim to further educate myself and enhance my bartending skills.
Q: Tell us one of the most rewarding experiences in your profession to date.
A: Although I haven’t had a singular defining experience, seeing customers happy and grateful for our service, especially during the holidays, is incredibly rewarding.
Q: What growth do you anticipate for the hospitality industry in the next 20 years?
A: In the next 20 years, I expect significant changes in the hospitality industry. The new generations prioritize quality over quantity and are more conscious about what they consume. They bring fresh ideas, follow online trends, and may reshape the catering industry by introducing new perspectives and considering new dietary preferences.