Emma Findlayson

Background

About Emma Findlayson

Growing up, my parents ensured I traveled across the globe, which lead to my love of food from eating delicacies from countries I visited. It was, therefore, a logical choice to do the Professional Culinary Management Honours Degree. The degree I chose has such wide range of modules, which has prepared me for future management roles in food and beverage industry. Examples include: Managing the Customer Experience, Marketing in the Service Industry, Business Development, Finance Management, Food and Beverage Appreciation. Upon starting the degree, the university provided a huge amount of learning and opportunities to have experiences to add to my CV, providing a training restaurant and having the students work on the events held on campus, showing me the small differences between a handful of tables of 2 to a 900 people event. The university taught me the communication skills I needed, and how they vary between customer, colleagues and your seniors. In between my second and third year, the university helped me go to America, for the first time in my life, to work in a Relais and Chateaux resort. This allowed me to work with some of the highest standards in the industry. During that year, I completed my Applied Professional Practice, which helped me understand my strengths and weaknesses, giving me aims and opportunities for growth, helping me improve while on placement. But, what I loved most was the fact the Sommelier put on pieces of training, where it sparked my interest in wine. I found it fascinating how one Chardonnay from South Africa could taste so different to a Chablis. This is what lead me to change​ from front of house focus to wine. Having now completed the WSET L3 (with merit) and plans to do the WSET L4 in the next year or so, I am excited to continue pursuing this career and learn all that I can.