Eduardo Reyes Marquez (Mexico)

Formation internationale en service et sommellerie de restauration (International Restaurant Service and Sommelier Training)

Why did you decide to study in the restaurant industry?

I studied cuisine in Mexico, which gave me a close-up view of the restaurant industry. I get a lot of satisfaction from giving people incredible experiences.

What motivated you to study abroad?

The opportunity to expand my cultural boundaries. I wanted to study in a country that offered a great living experience and where I could advance in my chosen profession. 

Why the ITHQ?

The ITHQ represents great quality. After touring the facilities and researching the school, I was convinced that the program, with its internships in Canada and France, was unique.

Why did you choose the IRSST program in particular?

Customer service has always been a passion of mine. I love helping to create ambiance at a restaurant. Also, being a sommelier is something I’ve wanted to do for a long time. This program creates a great balance between learning and applying knowledge thanks to internships, which you can even do at one of the ITHQ’s two teaching restaurants.  

What did you like most about your program?

The sommelier courses and the ability to apply my knowledge at La Relève gourmande. I gained a lot of confidence after working at this teaching restaurant.

What challenges did you have at the ITHQ?

At first, language was an issue. But after a few weeks, I got used to it and I was lucky to have colleagues and teachers who were very understanding and who helped me adapt.

What are your professional ambitions?

I am working very hard right now to become a sommelier.  That is my dream and my goal. I would also like to start working here in Montreal because I really love this city. I want to work at a really good restaurant and become the maître d’ of a whole team. As they say here, that would be awesome!