Executive Director and Proprietor Marc Fosh Restaurant Group, Palma De Mallorca, Spain, Graduated 2000, IHTTI
I am lucky as the hospitality industry really chose me! I was born into hospitality as both sides of my family have been involved in restaurants and the travel industry for several generations. The idea of being involved in a business that has so many variables and intangibilities has always excited and simultaneously scared me. I have, on occasion, thought of pursuing another profession, but actually, I can’t imagine doing anything else.
Fosh Food was born in 2005 and from its debut as a cooking school and gourmet boutique, has grown into a full-fledged tapas and regional Spanish restaurant called 'Tasca de Blanquerna' and a catering business. In 2009 we opened 'Simply Fosh' our flagship fine dining restaurant and in 2011 Misa Braseria, our third restaurant.
If it is at all possible to reduce 3 years of knowledge down to one quintessential skill that I learnt at IHTTI, I would have to say it is the ability to critically analyse. When you are constantly pressed for time it is easy to make rash decisions without really thinking through all of the angles, and quick, under-analyzed decisions, often lead to bigger problems down the road.
My advice to students is to find a niche, specialize and focus. If you can't find a niche or market that you can excel at then create one! Being the best at one specific thing makes you unique and invaluable.