Garda Lake Hospitality Exchange: French Students’ Italian Internship
They have returned to their homes in France, the students of “Ecole Hôtelière” of Avignon, who for about two weeks were hosted by some restaurants around Garda Lake and the City. This professional exchange began in September of last year when students from the fifth classes of the Istituto Professionale Alberghiero (IPSAR) of Desenzano completed a three-week internship at the Avignon school.
The farewell evening and the guests present
“Important exchanges for the professional training of our students,” stated the school director, Frenchman Philippe Hérodote, who was present at the gala evening and farewell event held at the Istituto di Desenzano. “They are even more significant in this case given the professionalism and seriousness demonstrated by the hospitality industry professionals on Lake Garda.” Among the attendees were the Provincial Assessor for Public Education Mauro Parolini, Desenzano assessors Farinelli and Garagna, and the president of ARTHOB Beppe Dattoli.
The activities of the French students
In addition to the fifteen days of internships at various restaurants and hotels (Majestic in Brescia, Oscar in Lonato, Aurora in Soiano, Villa Cortine, and Grand Hotel Terme in Sirmione), the French students also visited some of the most important companies specializing in the production of Italian typical products as well as local wineries, along with some of the region’s most significant art cities.
“Exchanges with foreign countries are becoming increasingly important for ISOAR,” said Walter Mesar, “which aims to train hospitality professionals with a broad cultural and professional outlook by directly connecting them to various operational professional realities.”
Speeches and conclusion of the experience
Much more focused on the professionalism of the industry workers was the short speech by Beppe Dattoli, who hoped for increased professionalism among workers, whether employees or owners. The Garda-themed experience for the students of the French school concluded with a dinner based on Provençal typical dishes prepared by the students themselves.
After the aperitif, accompanied by an exceptional “Muscat del Beaumes de Venise” (15°), the menu continued with “Files de Rougets Pölé a l’Olivade” (Salted Red Mullet Fillets with Olive Sauce); “Carré d’Agneau Persillés, Tian de Légumes et Fagots d’Haricots”.