Mele Raturaga’s Intentional MAI GRAZE FIJI
With a full time job, on top of being a student, Mele Raturaga is the main brainchild behind MAI GRAZE FIJI.
The 34-year-old from Lovonivonu, Taveuni, has maternal links to Navunimono, Verata, Tailevu.
Known to many as Mele, Mels, Ofa and Buna to family, she works full time at the Embassy of Japan as a public relations/information/cultural affairs co-ordinator
She is currently a part time student, a unit away from completing her Master of Business Administration (MBA).
She is also an entrepreneur-operating a food artistry business called MAI GRAZE FIJI.
She studied Business Hotel Management at BBI – Business School of Hotel Management in Brussels, Belgium, (Accredited curriculum of AH&LA, Educational Institute, USA).
For her, it was observing how her mother worked hard and took education seriously, that she wanted to follow in her footsteps.
“She wouldn’t sponsor my education for Art College in Chicago or AUT, New Zealand. So she agreed to sponsor me if I chose Business Hotel Management in Brussels.
“So still a win-win situation.
“So every summer break, I would do my training and work experience at various hotels such as Radisson
SAS EU Hotel, Brussels, Hotel Bristol Stephanie (THON Hotel Chain) in Brussels and Residence Le Hors Piste Hotel & Chalet, Oz en Oisans, in the Alpes in the south of France.
“I would make sure I worked in evert department from front office, restaurant, bar, housekeeping, reception, night auditing, concierge, restaurant server, bartender, crosstrained as a housekeeper.
“Then I went on to the marketing and sales department with making reservations and managed group meals during large meetings at the restaurants, supervised housekeeping duties (checking chalets, hotel room leanliness and proper set up standards).
“I won’t lie, it was tough. “Sometimes, I agreed not getting paid at some events, just because I wanted to learn and get a good recommendation letter that would help in some way along the way.
“One time, I had to manage the til which was in Dutch, and check-in a group of French visitors (obviously in France and should know French.
“Sometimes I wonder what this Fijian girl is doing in the middle of the Alpes.
“Apart from studies, I would also be part of events planning for RnB, reggae events and concerts as a side hustle.
“Every time you promote an event, and receive a commission out of it.
“Too many, it looked like just attending parties after parties from Soca, dancehall and slow bounce music festivals and organise events.
“I loved it! A way to earn a bit of cash while you’re having fun too!
“Why not.”
Inspiration behind the business
Her inspiration for MAI GRAZE FIJI she says: “would be the fact that this was a passion project, planned a farewell with limited budget and managed to make everything work out and have a bit of everything to munch on.
“I continued to set up for family and friends until they kept persisting when I started this business.
“I was not only setting up for family and friends.
“I started setting up for so and so and a family friend’s mother’s sister’s son’s niece and nephew and OMG! That was my wake up call to begin.
“I am passionate about art which eventually “food artistry” is a thing? So the more traveling I did, the more I got fascinated with creativity on the table, it can be an art display laid out and people just come to admire and do what I love to do, eat and enjoy!
“I love watching Japanese Food Artistry – presentation is everything!
“So with the Japanese influence of how well they present their traditional food, I decided to incorporate our cultural side with our fruits in season.
“Our Pacific cultural way, how we spread the long rectangular tablecloth on the mat, then we put out food and sit and enjoy intimate meals together.
“Nothing’s changed, but now more so on tables.
“I must admit, traveling to different countries can give you more ideas and concept building.
“There various rich cultural lifestyles and history just gives you more understanding and freedom to try out different things.
“Most of the food artistry spots that I was so blessed to visit, visualise and be inspired was in: Venice, Budapest, Chicago, Paris, Costa Brava and of course my favourite and second home Brussels.”
With one staff member managing operations, Mele has three other staff members.
“So depending on bookings and time slots, we prioritise each event accordingly.
“The importance of transparency, feedback and communication within the team is crucial.
“So if I do not have work on the weekends, I will help and assist the team when and where possible.”
With the onset of COVID-19 pandemic, it has forced Mele to patiently learn to accept and embrace uncertainties.
She had to adapt to the different changes.
“It’s all about the mindset and your attitude.
“Investing in reflection and prioritising what is truly important to me and how I can play a part in making positive changes around me.
“Am I intentional with my life choices? Are the habits I have today on par with the dreams that I have tomorrow?”
Advice to young people
For Mele it is very important to have a support system that keeps you grounded, has a positive influence and keeps you accountable for your actions.
“Stay humble, learn as much as possible with a teachable spirit.
“There’s so much to learn in this world, invest in your self development.
“If you have a dream, go for it! Dream big and stay hungry for it!
“Continue towards that path to reach your dreams, if it gets tough? “Go back into your wall of why? “Every experience teaches you and is a part of growth.”
She is passionate about travelling, loves the ocean, scuba diving, art and craft. I like to volunteer where possible, whether it is for the development for our future leaders like with the Vunilagi Book Club when possible, or teaching Origami to students who want to spend time doing arts and crafts.”