Meet HTIM Graduate: Brittanie Stalling

Employer: Auguste Escoffier School of Culinary Arts 
Title: Full-time Student 
Date of HTIM course completion: December 2025
Location: Lansing, Michigan 

Why did you want to enroll in the HTIM business management course?
I enrolled to gain the necessary skills to operate my future business effectively, while providing the highest standard of quality services for customer satisfaction.
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How will this help you step up in your career?
Following the course, I received accolades for my skills in fine dining and food preparation, as well as food service, execution and presentation. I was also recognized for my thorough knowledge of food safety and quality, while maintaining compliance with health and safety codes and standards.

What advice do you have for others in the hospitality industry who are looking for ways to grow their career?
Set S.M.A.R.T (Specific, measurable, attainable, relevant, timely) goals for yourself and go for it! Nothing and nobody can stop you but you.

What was your favorite part of the HTIM business management course?
The entire course, really, and the opportunity to push myself to become equipped with the essentials for my career.

How long have you been working in the industry?
Four years.

Can you share more background on your current role?
I have held culinary positions for many years and have been aspiring to become a chef since I was a kid, inspired by cooking with my parents and my grandmother—my best friend. Previously, I was a temporary cook in Texas, where I learned many skills, until life happened, then I moved back to Lansing and decided to pursue my career officially.

What was your first job in hospitality? How did you get into this industry?
My first job was at McDonald's shortly after I graduated from high school. I realized the fast-food industry wasn't for me but still wanted to be in the culinary industry. Growing up around cooks, I knew that studying culinary arts was the answer to what I already loved doing.

Interesting & fun fact: 
I am a whole foodie. If I can’t settle my taste buds, my go-to is my homemade ramen bowls, and being “The Sauce Queen”, the base of a dish is everything. 

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