Our intern, Emma: Brasserie Zédel
Emma Bailliard joined us from The Paul Bocuse Institute in France for a four-month internship as a Senior Waiter at Brasserie Zédel. We ask her how she got on and what she will take away from the experience.
"There are so many different situations you come across at Brasserie Zédel and that makes it a really good place to improve your skills. It's also a very nice place to work - even though it's hard work, I so enjoy being here every day."
How did you come to be doing an internship at Brasserie Zédel?
I'm currently studying at The Paul Bocuse Institute in France and at the end of each year you have to do an internship. This year I wanted to do my internship in a country that would allow me to improve my English, along with my skills. After doing some exploring and research, I found Brasserie Zédel!
Had you heard of Zédel before?
Not really, though there were a few students from my school who have done internships here in previous years. I spoke with them, they recommended it and here I am!
How have you found the experience?
It's really nice. It's hard work, it's really busy all the time (Zédel is such a busy restaurant!) but the place is amazing. The team is great as well and the managers try to push you to do more. I love it.
Have you always wanted to work in hospitality?
Yes, though I prefer working in restaurants than hotels. I find the contact you have with the customers in a restaurant is so nice.
Are there customers in Zédel you recognise now as regulars?
Yes of course. There are some people who come in every week, every day even - it's amazing and it's really nice to get to know them.
Would you recommend doing an internship at Zédel to others?
Yes, absolutely. You are learning every day. There are so many different situations you come across and that makes it a really good place to improve your skills. It's also a very nice place to work - even though it's hard work, I so enjoy being here every day.
Is doing an internship a good way to begin a career in hospitality?
Definitely, because you learn so much. The other employees always try to teach us too and we're learning first hand. The situations you are faced with change every day so it definitely provides a good grounding.
What aspect of it have you enjoyed the most?
I love the contact with the customers; that's my favourite thing. People come to the restaurant to have a good time, so I like to do my best to give them that, to make sure everything is perfect.
Do you like the food served at Zédel?
Well, it's classic French brasserie cuisine, so of course! It's also so nice because at every briefing we're given the chance to try the food that day, so we can better explain it to the customers.
Finally, do you have a particularly memorable moment from your time here?
Well, for Bastille Day (an annual celebration at Brasserie Zédel) I dressed up as Mary Antoinette… and that was probably my best ever day at work! It was just so much fun, completely amazing. The customers were all joining in the fun too - everyone was so happy. It's so nice that the restaurant involves the staff in events like that - it's just so much fun to be a part of.