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Towards a career in F&B events
Sometimes it takes a while to find your path in life – until one day all your interests and experiences coalesce into exactly the right career. At least, that’s what happened for Justine Leautey-Pommerie. Growing up in a small town near Paris, Justine had always been interested in the food and beverage industry, partly because she enjoyed entertaining friends at home. “I always wanted to please people by making them feel joy and beauty everywhere,” she says. “I think it was part of me before I even knew.” Her mother suggested she take a bachelor’s at EHL, which initially sparked a desire to work in sports events organization. However, an internship at the catering company of chef Daniel Boulud in New York made her realise that she could combine her interest in events with her love of food and beverage. “It was at this point where I [became] really interested in the organization of an event and everything that needs to happen.”
Why did you choose to do a master’s in hospitality management after completing your bachelor’s?
[After EHL] I started working for an event company for six months, but I wasn't very happy with the position and what I was doing. I felt that a master’s was a chance to go further into detail in the F&B industry. Also, in France, it can be hard if you don't have a master’s to enter a nice position. And I must admit that I missed student life. So I was just, okay, let's do a master’s!
Why choose ESSEC in particular?
ESSEC is one of the best management schools in France. The IMHI is amazing because you can create your own path. You can choose every course that you want, from what they propose. One of my friends, I think we never did a course together because she was specialized in real estate. I wanted to specialize in food and beverage, so I took a lot of courses in food, beverage, marketing, etc. Obviously, you have core courses that you are obliged to take, like finance, etc., but then after that, you can really create your own path.
You also did an apprenticeship at charcuterie house Maison Verot as part of your master’s – why did you choose to do that?
At IMHI, you have the choice of doing an internship or an apprenticeship. But I chose an apprenticeship because I was already working before [the master’s]. Even if I wanted to go back to student life, I was already in the business world, so stopping that felt like not the best idea. So I decided to take the apprenticeship. It was two days a week in the company and the rest of the week at ESSEC. It was quite challenging sometimes, but I managed it.
What did your master’s give you that you hadn't got from your bachelor's?
It brought me a bit more trust in myself, to have more knowledge about the field that I wanted to go into. Also, the apprenticeship brought me a lot because it was the first time I’d worked for a company in the gastronomy and food industry. I met some very nice people. It's thanks to Maison Verot that I went to Yannick Alléno Group. In France, and even in the world, gastronomy is a very close industry. Maison Verot works with Daniel Boulud, where I did my internship in New York City. Everything is linked.
What does your current role as Head of Marketing and Partnerships at Yannick Alléno Group involve?
There are two parts to my job. There is the partnership part where I deal with brands where Chef Alléno is an ambassador, like Porsche, Hublot. I'm dealing with them to make sure we do the best we can to fulfil the contract. Also, there is the marketing part, a more commercial part, which is to bring customers to the restaurant by creating a new event or activation. The group has 19 restaurants, so it's a big group now. It's very, very dynamic. Chef Alléno always has a new idea, a new project, and every morning you have new things to do and new people to meet. You never do the same thing every day.
What are your dreams for your career going forward?
Two years ago, if you had asked me what was my dream job, I think I'd describe exactly what I'm doing now. So I wish it to continue. Obviously, I wish to grow in the group and to take more responsibility, to have a team for myself, and to inspire people. But today, I'm very happy with the job that I have.
Check out the full list of student profiles and their diverse career paths.