Students cook up five-star success

RENOWNED Raymond Blanc
RENOWNED Raymond Blanc
Liza Bailey and her daughter Helen Bailey took part in Small Business Saturday last year at their florist shop Seaside Florist on Hayling Island.

Picture: Malcolm Wells

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TWO university students have been cooking up success just a few short months after beginning their placement.

They have been studying at Le Manoir aux Quat’ Saisons, under renowned celebrity chef Raymond Blanc, and have now both beaten seasoned colleagues to receive an employee of the month award.

Hannibal Madsen and Claudiu Gheorghita, both studying hospitality management and tourism at the University of Portsmouth Business School, are spending the third year of their course working at the five-star hotel in Oxfordshire.

Julia Murrell, director of human resources at Le Manoir, said: ‘We are delighted that Hannibal and Claudiu have both received Employee of the Month Awards during their internships here.

‘It demonstrates how much they are putting into their training, and shows how much they have learned and achieved so far.’

Hannibal, who is working in reception and guest relations at the hotel, said: ‘I was competing with industry professionals, so I feel honoured to win the award.’

Both students believe winning the award will help them in their future career plans.

Claudiu, who is working in the Michelin-starred restaurant, said: ‘I believe that my future employers will see these awards as a proof of my skills. It’s also about how much you want to achieve, and how much you want to develop yourself.’

Hannibal added: ‘I hope that this will show any prospective employers that I am reliable, hard working and a good ambassador for my workplace.’

Their tutor, Robin Shepherd, from the university’s Business School, said: ‘We are very proud of the many hundreds of our undergraduate students who spend a year in industry as part of their degree.

‘They all perform well, sometimes brilliantly, for their host organisations.

“This award is of course Hannibal and Claudiu’s to enjoy but it is also ours to celebrate.’