Sarah Lebreton (MSc International Hospitality Management, 2019) – a travelling spirit in the global business of Food Service

From what background did you arrive at emlyon?

“I joined emlyon to take the MSc in International Hospitality Management in 2018, having studied the previous year at the Institut Paul Bocuse in the specific area of Lifestyle Hospitality Management. I had gathered plenty of prior work experience in the industry, including postings in Scotland, Belgium and Thailand, so it’s safe to say the international dimension to the emlyon Master was a big plus point that provided continuity.” 

Why the MSc International Hospitality Management?

“As well as the international dimension, I wanted to build upon my experience of and studies in hospitality from a different angle, at a different institution and one with an in-the-field approach to the industry like that favored at emlyon. I also had a clear preference for support roles with a strategic and commercial aspect to them, which the MSc definitely offers the chance to discover. On a more general level, forging a career in hospitality requires a certain degree of mobility and the ability to embrace change, which ticked boxes for me in terms of how I saw my career evolving. Having the names of the Institut Paul Bocuse and emlyon business school on your CV can only help in that regard.”

What did you consider the main strengths of the program?

“I was especially impressed by the lecturers on the MSc, who were a blend of emlyon faculty and guest lecturers, many of whom had either worked in the industry in the past or were still active within the sector alongside their academic responsibilities. We worked on really interesting case studies and felt like we were working on the same level as the professors, albeit as students. There was also considerable diversity to the teaching body, with professors from India, the US, and several Latin American and European countries. Practices vary from one country to another, so the multicultural make-up of the staff provided us with even deeper insight. 

“Like all students on the MSc I carried out an internship, in my case at the Hôtel Plaza Athénée Paris. This went so well that I was then recruited on a fixed term contract, so another highlight of the program and an opportunity too good to turn down!”

How was your career trajectory affected by COVID and lockdown?

“It’s no secret that the hospitality industry was hit very hard, so things came to a complete halt. This gave me a chance to take stock of what I wanted to do in life as well as a career, so I ended up going back to my passion earlier in life for hotellerie, more specifically the beverages area of activities. I worked for Pernod Ricard on the opening of a concept store, one that was not too badly hit by the pandemic. Despite the circumstances, this opportunity meant I kept a footing within the industry, one that has continued to evolve since working more in the area of food services.”

What were the key takeaways from the MSc?

“I learned a lot about myself, which came in part from the experience of changing city three times over the course of the program. You need to be motivated and ambitious to pack up, re-locate, adjust to new surroundings and then go again, so by challenging myself in this way, I found out a lot about my own drive to succeed. I already had a pretty independent, travelling spirit, but I definitely gained in autonomy during my time at emlyon. I also needed to be flexible and maintain a fairly flexible mindset throughout, which I view as not just a personal gain but also something that will serve me very well in my career.”   

Tell us about your current position.

“I’ve been based back in Lyon since 2023 working as a Sales Project Manager for SIRHA FOOD division. As you can see, I eventually veered away from hotellerie as I wanted to achieve the right work-life balance and not necessarily find myself working weekends. I work on two bi-annual salons, Sirha Lyon and Sirha Bake & Snack, as well as on Sirha Arabia, the second edition of which will take place in October. 

“It’s been an eye-opener for me discovering new markets - when we’re not working with our local partners both in France and abroad, we’re monitoring operations in the various countries in which we’re developing business to ensure our own salons are tailored to each area and not just an import of the way things are done in France. We also try to showcase new innovations and leverage as much as possible the cachet of gourmet food.” 

What advice would you give to students considering a similar path to yours?

“Before my Masters-level studies, I did a bit of everything while I discovered what really floated my boat. The years at Paul Bocuse and emlyon provided me with the focus I needed. However, that didn’t pigeonhole me as I continued to move around from one professional opportunity to another, so my advice would be to remain curious and be prepared to travel and be flexible professionally as well as personally in order to see what opportunities are out there. As for the MSc International Hospitality Management itself, I can’t recommend it highly enough, for the quality of teaching, the student experience, the people you’ll meet and the chances it gives you to enrich your CV. Key also is the international nature of the program – we’re living in a far more world these days so the fact that studying and gaining professional experience abroad is now an opportunity available to so many more people, grab it with both hands if you opt to do the Master!”