Hospitality & Service Management – not a job but a lifestyle
Christmas came early for Daniël de Bruin, 20, from Worcester in the Western Cape.
In December, he will travel to Nice on the French Riviera to complete a two-month internship at the Michelin-starred restaurant JAN under the tutelage of South African culinary superstar, Jan Hendrik van der Westhuizen.
Also read: SA restaurant earns a spot on the list of top 10 fine dining restaurants in the world
Van der Westhuizen’s journey to becoming one of the first South African chefs to receive a Michelin star has captured the imagination of foodies around the world.
To be taken up in the Michelin firmament is undoubtedly the highest distinction in the culinary world. But venturing into France and receiving the accolade in Michelin territory is a rare feat.
De Bruin and Marc Trollip, a student at the IIE School of Hospitality & Service Management (HSM), were chosen for a paid internship at the restaurant with all their flights and accommodation covered.
De Bruin – who will work indoors – is currently in his second year of studies in hospitality and service management.
He explains why he decided to study hospitality: “I originally thought it was a career while on vacation, when a waiter remembered to set my table left-handed because I’m left-handed. I was so impressed and I never forgot it. I pride myself on serving people and giving them the best possible experience.
Seeing a smile on someone’s face and the way they are having fun makes me so happy. I believe the opportunities in the hospitality industry are endless and there is plenty of room for growth in South Africa and on the global stage.
De Bruin is counting the days until he embarks on this unique experience.
“I want to improve my skills in the food and beverage department. The front has different positions. For the most part, I believe I will make wait service and accommodation money. Other positions at the front of the house include barista, sommelier (the sommelier), and maitre d’ (meaning the master of the house).
Learning from Jan and working in his restaurant will be the best way for me to learn how to create my own brand. French cuisine has always been something I’ve been keen to try and now not only am I learning more about it working at JAN, but I’m also going to learn more about French culture.
I’ve only been to Australia so can’t wait to visit Europe. My parents are as excited as I am – they are both in the hospitality industry and know how life changing this could be.
De Bruin chose to study at IIE SH&SM as he believes it promises international opportunities.
“It is thanks to them that I am able to do the JAN internship,” he says, “and after I finish my studies I want to work on a Disney cruise ship and travel the world before returning to South Africa. to work in industry. .
What makes good service in his opinion?
“A person who is passionate about what they do. Someone who enjoys the service industry will always try to please people. A person who focuses on the finer details and pays attention to people’s body language and facial expressions. people will automatically provide better overall service.
The hospitality industry is so diverse. You can do anything inside if you want to. Always dream big because your dreams will most likely come true. All of this is only possible if you believe in yourself and have a real passion for what you do.
Never work just for the money. Someone who worked at the Silo Hotel in Cape Town once told me that working in the hospitality industry isn’t a job, it’s a way of life.
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