Sam Bartolo

Q: What inspired you to pursue a career in hospitality/
tourism/culinary arts?
A: I’ve always had a strong interest in cooking, but
it wasn’t until later that I considered turning that
passion into a career. Eventually, I decided to pursue
it professionally and fully commit to doing what I love.
What draws me to the culinary world is not just the act
of cooking, but the creative and artistic side of it. To me,
it’s about more than just preparing a meal – it’s about
crafting an experience and creating lasting memories for
others. I’m also deeply inspired by the skill and dedication
of high-level culinary professionals, and they motivate
me to continuously improve and strive for the same in my
own journey.

Q: What was the most important skill you gained
during your work experience?
A: It’s difficult to pinpoint just one particular skill, because
working in the kitchen has not only enhanced my culinary
abilities but also changed the way I approach life. It has
shaped my character in many ways. I’ve learnt to be
adaptable, to think creatively, and to make the most of
what’s available – especially when facing pressure or time
constraints. Problem-solving in a fast-paced environment
has taught me to stay calm, resourceful, and efficient.
Communication is also a vital skill I’ve developed. Being
clear and precise is essential in the kitchen, as success
depends on teamwork. You’re never working alone, your
team is everything.

Q: What do you think are the biggest opportunities for
growth in the hospitality and tourism sectors?
A: There’s huge growth in areas like sustainable cooking,
local and authentic food experiences, and culinary
tourism. Guests are looking for more than just a meal –
they want stories, culture, and connection through food.
Chefs now have the chance to be more innovative, reduce
waste, and engage directly with their guests through
things like farm-to-table dining and interactive food
experiences.

Q: What area of the hospitality industry excites you the
most, and why?
A: The creative side of the culinary world – developing new
dishes and experimenting with flavours. A plate of food
is a canvas for my ideas and creativity; the kitchen is an
environment with endless possibilities. There’s always
something new to learn, with constant changes in trends,
and the opportunity to bring joy to people through food is
what keeps me passionate.

Q: What advice would you give to students about to
embark on their first internship or work experience?
A: One of the key benefits of working at various
establishments is the opportunity to build a broader
network, collaborating with people from diverse cultures
and culinary backgrounds.

Q: What has been the most valuable lesson you’ve
learned during your time at ITS?
A: Stay curious. Be genuinely interested in everything
around you – learn the why, what, and how of each task,
even if it seems small or isn’t something you’re naturally
good at. In fact, those are the moments where you have
the most room to grow. Stepping outside your comfort
zone is where real learning happens. Make the most of
every opportunity, and don’t underestimate the value of
even the simplest experiences.