HIM Assistant Maître d’Hôtel sharpens skills in Barcelona

HIM Assistant Maître d’Hôtel sharpens skills in Barcelona

For Claudio Di Somma, hospitality is about travelling, living experiences, learning new languages and discovering new cultures.

#Academics

By Swiss Education Group

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His career has taken him from roles in the historical Hotel Ritz in London to the prestigious Beau-Rivage Palace in Lausanne. Today, he is viewing hospitality with a new perspective by living and teaching it at Hotel Institute Montreux.

Claudio recently travelled to Hotel Arts Barcelona to participate in cross training with their F&B department and shared his experiences with us.

As a teacher, why do you think continued professional development is important?
Professional development in a real-world scenario is extremely useful for educators. The opportunity with Hotel Arts Barcelona helped me refresh my practical skills and offers many new scenarios and fresh examples from real situations that I can bring back to the classroom.

 
Professional development in a real-world scenario is extremely useful for educators
 

What was the most interesting part of the experience with Hotel Arts Barcelona?

By far, one of the best parts about training at Hotel Arts Barcelona was getting the chance to be hosted by some of the students I taught!

Wayne in Reception : I was welcomed at the reception by Wayne who is on internship there. He shared how happy he is in his role and that he was recently offered a full-time job.

Hospitality students in internship in Barcelona

Omar in Service : In the swimming pool, I was served a refreshing cocktail from Omar and I was extremely impressed by the growth and development I could see in him after such a short period away.

 
For Claudio Di Somma, hospitality is about travelling, living experiences, learning new languages and discovering new cultures
 

Sandeep in Events : Then finally on my last day, I met with Sandeep during my visit to the banquet rooms where he was setting up on of the rooms for an upcoming event.

How did you spend your days during the cross-training?
I went across all F&B outlets from the Bite, casual restaurant offering fast and informal dishes any time of the day, to a 2 Michelin star Restaurant where Chef Paco Perez highlighted his fresh and local seafood and extensive wine cellar. One of the highlights was the opportunity to assist in an on-site interview for the summer season recruitment.

Overall, my experience with Hotel Arts Barcelona was extremely interesting and I can’t wait to bring back what I have learned to HIM and share with my students.

#Academics

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By Swiss Education Group