In the early years of my career, I was fortunate enough to have four mentors guide me through the ups and downs of the industry, educating me every step of the way. These are people who, to this day, I still look up to and seek advice when I need it. The original idea of mentoring was to attach yourself to a chef or F&B director, and that person brought you up personally through the ranks and was able to get you acclimated and exposed to different areas and positions. You would always communicate with that one person and receive valuable
In the September 2017 issue,it's Hotel F&B's Meetings & Events issue, which features an oral history of Marriott's Innovation Lab as well the award winning wine program at the Walt Disney World's Swan and Dolphin Resort.