GRADUATE INSIGHT WITH LÉA BUREL
Léa Burel, a 2008 graduate of our Bachelor in International Hospitality Management, shares her experiences since completing her training at Institut Paul Bocuse. After an international career featuring roles within the Hyatt Group in China and Malaysia in particular, she is now embarking on an entrepreneurial adventure with Tutoreca. Discover more about her career and everyday life, as well as the know-how and soft skills acquired at the Institut Paul Bocuse.
LÉA BUREL, AN INSPIRING JOURNE
WHAT SKILLS ARE ESSENTIAL FOR A CAREER IN THE HOSPITALITY AND RESTAURANT SECTOR?
Passion and devotion are vital ingredients in order to work in the hospitality industry, and in particular the luxury hotel industry, and also when embarking on an entrepreneurial adventure! Our professions are very demanding from both a qualitative and quantitative point of view, fortunately Institut Paul Bocuse prepares us very well for these necessities and this level of excellence.
TELL US ABOUT YOUR CURRENT PROJECT?
After working for 12 years in 5-star hotels in Asia as Director of Food Service, I quickly identified, along with two of my associates, a real need for operational training for employees. Based on this observation, we founded the Tutoreca company together in 2020. Tutoreca it is a bespoke learning path that breaks down each profession in the hospitality and food service industry into 3-minute tutorials, with lots of infographics, advice and practical tips shared by 8 recognised experts in their respective fields. This makes it possible for companies to create, with just a few clicks, a knowledge path for their new employees and to follow their learning and progression axis.
CAN YOU GIVE US AN EXAMPLE OF A PROJECT IN YOUR DAILY LIFE AS AN ENTREPRENEUR?
We have many projects that we are currently working on, including the development of the platform in English to export our solution internationally. In addition to this adaptation, which is essential to a host of companies and employees, we are developing new training areas and planning new features to be implemented, while continuing to design tailor-made content for our clients. Finally, we are setting up partnerships that we are very proud of, in particular with the IECD (a recognised NGO of public utility) and the renowned publisher Editions BPI. In short, we are happy, fulfilled and very busy!
WHAT DO YOU LIKE MOST ABOUT ENTREPRENEURSHIP?
Without hesitation: the people you meet! Thanks to Tutoreca we have the opportunity to collaborate with numerous companies in the fields of hospitality and food service, to meet large groups and freelancers as well. The projects and missions are therefore very varied, from consulting missions to face-to-face training, outreach and professional fairs … we touch a little on everything! Another advantage of entrepreneurship, and not least for me as I love to travel, is that I can work from wherever I want!
WHAT DO YOU FIND MOST DIFFICULT ABOUT THIS PROJECT?
Everything takes a long time! So you need to have a great deal of patience and never let yourself get discouraged … because everything will come together eventually!
HOW DID INSTITUT PAUL BOCUSE PROVIDE YOU WITH THE NECESSARY SKILLS TO BECOME AN ENTREPRENEUR?
Institut Paul Bocuse is an extraordinary school on many levels and I will always be grateful to have had the opportunity to study there. The teaching team is passionate and demanding, which prepares us for real conditions in the professions in the hospitality and food service sector, and entrepreneurship in general. From my first placements in business, food service and F&B management, I was able to stand out from other candidates and collaborators thanks to my quality approach, which was taught and acquired at Institut Paul Bocuse. In particular, this allowed me to get my first position at the superb Sofitel Legend Métropole Hanoi, and then to meet my companion in this extraordinary city … Fate does things well, and so does Institut Paul Bocuse! Today, the know-how and soft skills acquired throughout my studies accompany me on a daily basis and even more so in this great adventure that is entrepreneurship.
WHAT ADVICE WOULD YOU GIVE TO STUDENTS WHO ARE INTERESTED IN THESE TYPES OF PROFESSIONS?
I think it is important for students and future applicants to Institut Paul Bocuse to know that the hotel and restaurant professions are really great professions but that they are extremely demanding and require unfailing devotion. For those who are ready to devote themselves entirely to these callings of passion, superb opportunities and incredible experiences await. Don’t give up at the first hard knock, there will be difficulties, but they will pass and the reward will always arrive in the end!
WHAT IS YOUR BEST MEMORY FROM INSTITUT PAUL BOCUSE?
There are so many: a party table, the creation of a pop-up restaurant, life at the chateau, the teaching team, the day at the university of wine … but I think that the business game in the 3rd year was the most noteworthy and enjoyable project. Our mission, together with my class, was to design a business model for the creation and opening of a restaurant based around Étienne Boissy’s (Meilleur Ouvrier de France) cheeses at the Halles Bocuse centre in Lyon. A project that allowed me to meet great people and enjoy delicious tastings, with a team of students who all worked well together and were friends. A perfect example of teamwork.
Other memories that are still relevant: years after finishing my studies, I am still in contact with some friends from my class and Institut Paul Bocuse continues to support me in my projects, and that is simply wonderful!
Does this path inspire you? Does a career without borders motivate you? Do you have an entrepreneurial dream? Dare to have a career without limits and find out more about our courses and our Bachelor in International Hospitality Management.