Meet Michaël Adjoute, an almost graduated student from MBA

Michaël has been studying at Vatel Bordeaux for the past two years to obtain his diploma in International Hotel Management. He joined our establishment with a very clear idea in mind concerning his future career plan

Michaël, could you introduce yourself and briefly describe your profile and career so far?

While pursuing my university studies in Economics and Management, I had several opportunities to gain professional work experience in the restaurant business.
I decided to broaden my knowledge and skills in the restaurant trade, which fascinated me right from the start : in gastronomic and semi-gastronomic establishments, brasseries, event venues, etc. Before continuing my studies at Vatel, I obtained a Masters degree in Management, Logistics and Business Strategy.

Why did you enroll in the Bordeaux Vatel School?

Emeric Autier, who is a former student at Vatel Bordeaux, but more importantly my former Food & Beverage manager at Aix, recommended the school. My strong attraction to Japan and a passionate interest in the hospitality business prompted me to find a way of combining these two driving forces. These two motivational levers prompted me to enroll in a Masters degree at Vatel.

In your opinion, what added extra will this course bring to your career?

In my view, 3 essential things :

First of all, this course is giving me a clearer, more detailed insight into the hospitality business and the means to improve my career opportunities in this sector.
Secondly, VATEL will increase my credibility on a national and international level, in the eyes of the sector’s professionals.
Finally, I believe that the diploma I plan to obtain will open up a wider range of career prospects, enabling me to evolve more rapidly.

You’ve already had several great experiences – can you tell us a little more about these?

One of the most important experiences was in the gastronomic restaurant « Yamato » in Aix-en-Provence, which combines Japanese culinary tradition with top quality service worthy of the finest French restaurants. This restaurant also possesses one of the finest cellars in the region.

My experience at the « Grand Théâtre de Provence » was also enormously rewarding : the 6,000 square metre building includes a semi-gastronomic restaurant, a lounge, several intermission bars, and important cultural or corporate events for up to 1,000 people at a time are organised there. It was here that Emeric offered me the position of Events Manager during the International Festival of Lyric Arts of Aix-en-Provence.

 Finally, I’d like to mention the opportunity I had of managing an establishment, « Le Jardin Mazarin », also located in Aix-en Provence. This is a contemporary restaurant situated in an 18th century townhouse, with guest bedrooms upstairs, a gastro-bistro style restaurant, an 18th century patio, 2 reception rooms and a teatime service between lunch and dinner…In short, a new and totally fulfilling concept !

You completed your 6-month internship in Osaka, Japan. What position did you hold and what were your main tasks?

Japan was a brand new challenge for me. I worked closely with the Assistant Food & Beverage Director. He sent me on an observation mission to the hotel’s 6 profit centres, including a Michelin star restaurant. After each inspection, I was assigned to draw up a report which included recommendations for development.

What did you learn from this internship?

First of all, it’s essential to mention to point out the context : Japan. This is a country with radically different behaviour and mentalities. It’s a great place for sharing knowledge and skills. That was what impressed me most.

Regarding the hotel, the Osaka Intercontinental; this was my first encounter with the IHG group. I developed an awareness of their values and became convinced to adopt them myself. I must admit I was not indifferent to the company’s strategy because I realized the importance of the individual among the preoccupations. There is an active HRM policy which is linked to the hotel’s strategic management plan and understood by all the colleagues.

One another thing –  In Japan, you can’t expect to work a 35-hour week !

What plans do you have once you’ve graduated?

As soon as I have obtained my diploma, I’ll be delighted to return to the establishment where I completed my internship – this time with a signed permanent contract for a F & B Training Coordinator position.

Vatel will have played the positive role I expected. I will have risen to one challenge in order to tackle a new one.