Un socle de connaissances minimum pour entreprendre. C’est ce que défend Olvia Grégoire. Dans cette seconde partie elle réagit contre l’instauration d’un numerus clausus proposé par l’UMIH et l’idée d’un diplôme pour ouvrir son restaurant.
Olivia Grégoire est députée de la 12ème circonscription de Paris. Léa Ben Zimra la questionne sur ses actions et sa vision pour l’avenir pour la Haute gastronomie française. Comment garder la première place ?
France has pioneered food diplomacy & gastronomy thanks to powerful kings. Elevate your conversation during business meetings & meals thanks to this fascinating masterclass.
Pascale Weeks pioneered the French food blogs. She worked in IT until the moment a child care problem encouraged her to take a year sabbatical. Passionate about cooking, she changed her life for ever.
My conversation with Pascale Weeks continues about content creators’ issues. How to find the balance between performance, quality, objectivity and wages ?
In this second part, Emilie Felix reminds the basic rules of a diet reducing tiredness. Thanks to her precious knowledge, get your energy back becomes easy all year and all life long.
Having a demanding personal & professional life requires a lot of energy. I was lucky enough to cross the path of Emilie Felix, chef and researcher in dietetics. She studied for ten years ancient medicines of the world.
There are many ways to share a meal in the workplace to transform relationships, to produce work or to celebrate an achievement. Work isn’t about the meal but what we say during the meals.
His military career has forged the essential qualities of a manager : mutual support, kindness and trusting his team. « Companies always want to go too fast. Whenever we work on human relations,it takes time »
Accountability at French Michelin group factories invited workers to take initiatives, to make decisions themselves, to discuss with each other without waiting for the boss to make the decisions.
