What was your favorite part of the La Chanterelle experience?
There is so much I loved about La Chanterelle, but my favorite part was interacting with the guests who came in each week, and having the opportunity to give them a fine dining experience like no other. La Chanterelle is a unique place to visit, and being able to showcase what we were learning to others in the industry, visitors from the community, and our family and friends, was always exciting!
Describe a time when the La Chanterelle experience helped you overcome a crisis of confidence or helped you with an a-ha moment.
I have La Chanterelle to thank for giving me my first leadership opportunity. During my junior year at Endicott, I was asked to step in as the first “student stagiaire,” a teaching role typically offered to graduate students. This opportunity certainly came with confidence challenges, as I was now in a position to guide students who were only a year or two younger than me. I had to learn how to delegate tasks and share my feedback, while also listening and relating to those around me. These leadership skills gave me the confidence to start a management role immediately after graduation, overseeing a team of employees and collaborating with other industry professionals.
Where do you currently work and what are your job duties? How does your current role align with your major?
I currently work as the Assistant Director of Event Operations at Boston College. I oversee a team of event specialists in planning, coordinating, and executing internal events on campus. I use the skills I gained from my classes every day, whether I’m interacting with customers, managing financials, or helping hands-on at events!
Did you always know you wanted to go into hospitality? What do you love about the industry?
I was originally an undecided business major, but when I discovered the hospitality management major at Endicott, it seemed to encompass all of my interests! I love that the industry allows space for creativity and person-to-person connection, while also requiring technical skills in organization, finance, and time management. And every day at work is different!
What are the takeaways from La Chanterelle that you use often in your current role?
La Chanterelle prepared me with skills in customer service, professionalism, time management, and multitasking—abilities I use every day as an event planner! My time in the kitchen also helped me to better understand the ins and outs of our catering department, a team that I partner and collaborate with daily.
What was your favorite memory from La Chanterelle?
Having my family dine at La Chanterelle while I worked in the kitchen during my semester in culinary arts! I loved that they got to experience the restaurant, eat the food we made, tour the kitchen, and meet my classmates and professors.
Where do you hope to see La Chanterelle in another 30 years?
I’m hopeful that La Chanterelle will still be a thriving non-traditional classroom where future hospitality professionals can learn the skills necessary to be successful industry leaders. I hope La Chanterelle can grow to accommodate even more guests throughout the semester, expand its reach, and continue to show off all the things that are so great about this unique program!
What advice do you have for current or prospective students considering either the hospitality program or taking the La Chanterelle courses?
Be confident, patient, willing to learn, and a team player! This class can be intimidating if you haven’t worked in a similar fast-paced environment before, but it allows you the opportunity to approach tasks and real-life interactions with direct guidance from your professors and collaboration with your classmates!
Step out of your comfort zone and don’t be afraid to ask questions; you will soon realize how fun and rewarding a job in the hospitality industry is!