Focus on our Bordeaux Alumni working in starred restaurants in Nouvelle-Aquitaine region.
Are you wondering what career you might have as a graduate of Vatel Bordeaux? Like Sabrina Weschler, you could achieve your dream of working at restaurants recognized for their culinary excellence.
And even open your own restaurant. And earn a precious star in the famous Michelin Red Guide, just like Magali Sulpice.
Bookkeeper at the Saint-James: Inventory and cost management
After graduating from Vatel Bordeaux in 2006, Sabrina Weschler studied accounting, management control and employment legislation, in particular.
Her work experience at the Mercure Bordeaux Château Chartrons Hotel and her participation in the organization of the Eurhodhip conference helped her gain some familiarity with life in the field.
Since 2017, Sabrina has been working as a bookkeeper and management controller at the Michelin-starred Saint-James restaurant in Bouillac. Among other duties, she is responsible for:
– General purchasing;
– Goods inspections and compliance with health standards;
– Instituting internal procedures;
– Cost control, dispute management and budget tracking.
Co- General Manager of a star-awarded restaurant: “Be ready to do anything and able to do everything”
Magali Sulpice received her bachelor’s degree from Vatel Bordeaux in 2001 and, since 2008, has been the Co-General Manager of Villa de l’Etang Blanc, a hotel with a Michelin-starred restaurant. Her duties are very diverse or, as she puts it,
“You have to be a jack of all trades. A good GM has to be ready to do anything and able to do everything.”
Magali mastered this psychological disposition and her highly varied technical skill sets during her studies at Vatel Bordeaux: “It’s a solid school, because we look at everything related to the hospitality sector,” explains the native of the Vendée region.
And it’s true that an education at Vatel includes a number of theoretical classes, covering subjects such as:
– Business management;
– Human resources;
– People management;
– Environment of the hospitality sector.
It also includes work experiences at real-world establishments. The idea is to field-test the theories learned in class.
Magali particularly appreciated her practicum at the Cité Mondiale in Bordeaux, a conference center that already featured a luxury hotel and restaurants when it opened back in 2001. A great way to interact with and get accustomed to expectations in the sector.
Magali has a message full of optimism to share with anyone who wants to create their own establishment: “Believe in yourself and in your project.”