AEHL - eJournal - May 2022

y

lim

a

H L F

E# The Road Ahead

Your #AEHL eJournal

M a y

2022

Content ' T R A N S F O R M AT I O N '

2

03

EDITOR ' S NOTE

04

EHL UPDATES

10

SINGAPORE CAMPUS UPDATES

14

PASSUGG UPDATES

18

EHL NAME CHANGE

20

SITTING WITH STAFF

22

SITTING WITH FACULTY

26

1 CHF FOR THE ENVIRONMENT

28

PRIVILEGE PROGRAM

30

SITTING WITH STUDENT

32

SITTING WITH ALUMNI

33

YOUR EHL CONNECT PROFILE

34

BOTTIN

Contents

Editor's Note ! A time of renewal and rebirth , with Covid slowly becoming an eerie specter from the past (we won ’ t miss it). This means we are able to purposefully forget our face masks at home and that Spring is here

socializing in groups is back where we left it missed those

( probably at M Bar or at a Stamm event - oh how we’ve

!).

, yes . It ’s time for hope ; for new beginnings for those who are starting their journey as new graduates set on to discover thrilling new career paths . But also for those of us who were already set

Aaah

in

our ways

, suddenly seeing our lives shift upside down without predicaments towards what was .

coming our way

, it was a tough professional period . Some of us held on to our jobs for dear life. Others weren’ t so lucky, finding themselves job hunting when the market was drier than a macaroon I baked in my AP

Yes

.

, taking on completely new directions and ventures . Some new graduates took the period to unwind and wait for the better tides to come . Others bellowed , rightly wondering when they would get their chance to shine in the job market.

Year A few of us even went to extremes

So yes

, my dear AEHL colleagues around the world , it ’s time for us to celebrate in unison . We applaud ’

the fact that we re starting to see the sun and that we are equipped to stir our lives in the direction we

, regardless of the virus - that- must- not- be - named seemingly blocking our vision .

want

, our May eJournal ’s theme is ‘ Transformation’. We will discuss the EHL name change , why it was necessary, and have internal talks with inspiring people

Hoping to reflect this positive sentiment of change

( be it past and current students , academics , and staff members) to get their insights on what this renewal means to them . , our EHL bubble grew into something . And Spring is a great time for your mind to bloom . Open your thinking

Just as with the shy caterpillar that turns into a splendid butterfly beyond our wildest aspirations

to the wonderful possibilities starting to pop like daisies and behold while the world flourishes around you

.

Your

AEHL

team

is

excited

production of this eJournal

to

announce

a

new

collaboration

with

the

Honeybee

Team

for

the

. The Honeybee team is proud to be a part of this movement by taking EHL’s

, together, transforming the newsletter to reflect this thrilling period of change. We hope that this new, more dynamic , and interactive eJournal presentation reflects the road ahead and inspires you to remain connected with our worldwide family on a more regular basis . hand and

’

We really can t wait to read your success stories here

Your Alumni

!

& HoneyBee Agency Team

#EHLFamily Editor ' s Note

3

EHL Updates It 's always a pleasure to catch up with Alumni and hear about what they are up to these days . Some continue within hospitality, others explore different businesses and innovative projects

- such as what

Augustin Mille has done with Foodetective . Read along to learn more about what the app is about and how it is redefining smart access to great food !

Augustin Mille Born

and

bred

Paris ,

in

Augustin

developed

his

passion for restaurants and F& B business from a very early age . was

only

For that,

a

natural

EHL Hospitality consequence

Business

for

his

School

hospitality-

oriented inclination .

A

student,

former

spent

the

best

from

years

industry.

fascinating

the of

Class his

During

his

2008,

of

life

discovering

this

EHL ,

was

time

at

able to fully delve into the world of Food discovering aspect

it

in - depth

( ranging

and

Augustin

studying

it

he

& Beverage, from

every

from the business management side

to the more practical spectrum of the business).

Connect With

The diverse environment and stimulating atmosphere

Augustin Mille

stayed engrained in Augustin for the years to come , allowing

him

to

make

helpful

connections

and

On Linkedin

long -

lasting friendships , both in Paris and internationally.

Since for Augustin

fe d

understanding working

in

a

his

passion

the

food

variety

of

for

graduating ,

building

system , positions

system,

He's

different

the

further

operational

positions in the industr y for over

and

working in

Augustin

fed

his

understanding in

a

variety

industry

worked side

of

for

for

Food

the

of

over

four

passion

different

10

years .

years

&

food

in

the

Beverage ,

followed by another four years as a business 10 years.

Fascinated Head

by

developer in a Fintech platform .

Foodetective ’s

of Partnerships

in

the

mission

of

company.

digitalising

His

the

restaurant

current position

entails

industry, Augustin building

got

a

job

partnerships with

as

other

food tech businesses and being also in charge of creating and cultivating connections that increase Foodetective's value proposition , its products , and as well services ( including the value of the business itself ).

Augustin is responsible for building an ecosystem between Foodetective and its partners . This means , facilitating

the

development

of

a

product

that

helps

solve

the

problems

restaurateurs

face

on

a

regular basis , having the end goal of making their lives easier.

4

EHL Updates - Food Detective

We are entering a new era in Food and B everage : after the overall usage

of

te chnolog y

to

drive

operations,

it ’s

now

the

time

to

integrate te ch stack and c entralise data .

" Technology

should never become a hindrance , rather it should represent an ally in the transition into

this new era . Digitalisation is inevitable and the challenges of today 's world for restaurateurs should be simplified and not complicated by technology. This is when Foodetective comes into play : our job is to make this shift as successful , simple , and effortless as possible .”

, Augustin was not . His years at EHL were significant to help him develop the skills , the

From his time as a student at EHL to now occupying a senior position in Foodetective afraid

to

pursue

his

passions

, and the business know- how to put his interests into tangible expertise and action , creating a professional arch that brought him to the prestigious position he is in today. knowledge

FOODETECTIVE

Discover

the

best

spots

near

you

with

Foodetective

! Order delicious food , pay with

your

or

phone

single click

, foodies !

reviews

reserve

a

table

with

just

a

. Get access to our daily guides &

created

by

our

community

of

GET THE APP

EHL Updates - Food Detective

5

EHL Updates Berceau des Sens

( BDS ) — Yup, we' ve all been there , one way or other. Whether you kept

returning for delicious

meals and a

unique

experience , or simply serving drinks

in your

preparatory years at EHL . This place brings many of us a sense of home . An ever- evolving ambiance with fresh - faced students every semester

(even

earning a Michelin Star). Read

the interview with Aymeric Le Vot to learn how BDS is managed .

Interview with Aymeric Le Vot Can you tell us a bit about yourself and what you do at EHL? ALV: Firstly, thank you for having me for this interview, it 's

great

to

be

here .

I'm

the

Fine

Dining

Manager

Berceau des Sens restaurant since December

of

the

2021,

so I

am a newcomer * laughs*. I came from Paris where I spent

12 years in a Parisian Palace where I climbed the ladder until I arrived here at EHL . I left Paris to come here , to have

this

teachers from

of

room

manager,

who

are

permanently

role here ,

morning

to

night.

My

to

role

accompany

with is

the

to

students

bring

gastronomic vision that I unearthed during my

the

the

12 years

at the Plaza Athénée Paris , and to continue , assisting my team

to

further

flourish

the

Berceau

des

Sens

(as

it 's

grown since

2019, winning its impressive Michelin Star). I

am

help

here

to

EHL

in

this

process

of

always

going

further. I ' m extremely delighted to have joined EHL .

My

role

is

to

bring

the

gastronomic

vision

that

I've

unear the d

during my 1 2 years at the Plaza Athéné e Paris, assisting my team to fur ther flourish the B erc eau des S ens.

Why did you choose to work at EHL and not elsewhere?

ALV: In my previous experience , I had the opportunity to work a lot with trainees and apprentices and ,

to me , the support of young people is key in the job we do. Our job is not easy ; the hours are difficult, and

the

job

requires

a

lot

of

reflection ,

and

ongoing

flexibility.

And

today,

I

think

that

after

the

experience that I ' ve had , arriving here at EHL has allowed me to bring my gastronomic experience in the sense of spreading valuable knowledge .

6

EHL Updates - BDS

I think that EHL has everything entails

, both regarding

that

it

the

student

the

educational

side

and

as

well

spectrum

.

In

, here at the Berceau des Sens , we are lucky to have

addition

a

restaurant

that

that

is

open to the outside world

This

Michelin

also

.

Star

award

also

have

an

allowed

us

to

excellent

level

of

,

gastronomy

further permitting our students to discover extremely valuable things

in

advance

'

that

I m

confident will help them stand out

during

later on was

to

internships

. Personally, EHL to me

a

spread

their

fantastic my

the

word

place

'

school s

gastronomical side

'

to

, contributing dynamic

.

We re proud to say that the BDS was the first training restaurant in the world to receive a

.

'

Michelin Star What s the impact of such a prestigious award on the students

?

, the impact, in the end , is not regarding the professionals or the teachers who are in the restaurant, rather it affects the students . A Michelin Star rings a bell in the students' ears and it puts a ALV: Yes

. There are some who arrive and who have never been to this kind of place . This stressful side and this aspect of the unknown play with our students' minds in vigorous

little extra pressure to perform

ways

.

And we

should

be

extra

proud

! There is rather a large gap between winning a Michelin Star and

having mainly students accompanying you during service the students

. Three - quarters of the service is done by

. This is huge !

, yes , the Michelin Star put BDS in a limelight, helping showcase our students' potential , and bringing further notoriety to EHL . This reputable award serves to demonstrate that all our continuous So

.

'

hard work is being paid off And we re ready to keep the wheel turning for years to come

EHL Updates - BDS

.

7

What are the biggest challenges in your role?

ALV: My role is quite interesting . I went from a

industrial

world

to

world ,

professional

50%

a

and

educational

that

was

100% 50%

and

the

biggest

challenge for me when I arrived . Even though I was used

to

morning

learning to

night.

students ,

from

Whenever

we

it 's

here

have

from

students

on

duty at BDS , it only lasts 2 weeks , which is very short.

So,

they

arrive

on

the

Monday,

first

it 's

a

total

discovery in a variety of things : to put a glass or set a

place

on

a

table ;

these

explained . To me , the been ,

to

adapt

to

be

shown

and

biggest challenge

is and

has

this

must

all

pedagogical

side

where

pedagogy is really part of the restaurant.

How

do

you

see

the

BDS

restaurant

in

3

to

5

years ?

ALV: Reach for the stars

* laughs*. Well , we always hope for more stars , if the Michelin Guide thinks we

are deserving . I think two would be quite good .

But the best direction for Berceau des Sens is to continue to do what it has been doing for years : accompanying its students , and teaching the professional team . Our students are simply great ! There's so

much

benevolence

and

the

supervisors

are

filled

with

valuable

experience . All

this

knowledge -

sharing allows our students to know in their very first semester, before ever leaving for their internship, what they are getting into. Having so much experience in advance is a wonderful superpower.

We have had two years of pandemic and a lot of changes and innovations . What innovations are underway for BDS and what about the new campus ?

ALV: Well , BDS has physically transformed not too long ago. The idea is to continue this change to

bring more of this exciting contemporary side to the restaurant. This means : changing the crockery and perhaps the furniture too. The idea is to evolve with time , to do what we do today, but be more high tech .

Today, the old gastronomy is disappearing , little by little . But that doesn' t mean that gastronomy itself is

disappearing .

It 's

just

that

there

were

ways

of

becoming obsolete . The important thing for us now

doing

(and

things

before

which

are

now

sometimes

in the upcoming years), is to move forward

with what is being done today in the field in Switzerland , France , and the fine dining universe .

8

EHL Updates - BDS

To wrap up

, do you have a message for Alumni who ?

are reading this

ALV: For Alumni who were lucky enough to discover the

, where it is now, and with this contemporary progression (whether it 's the room or the kitchen), we invite you to come back and see the familiar teacher faces again .

Berceau des Sens in its current splendor

, this is the opportunity to discover the new BDS location .

For Alumni

The message to Alumni is

.

: don' t forget what you have

'

learned here And don t hesitate to visit us whenever you feel nostalgic

.

.

Stop by

'

We ll be waiting for you

, as always .

ENJOY A MICHELIN STAR DINNER FROM A PLACE YOU CAN CALL HOME .

WE ARE ALWAYS HAPPY TO WELCOME BACK OUR ALUMNI .

BOOK NOW

Alumni with their Lifetime member card enjoy a

EHL Updates

- BDS

20% discount at BDS.

9

Campus Updates From EHL Singapore EHL Campus ( Singapore) is officially inaugurated !

We begin this edition of the Singapore Section with a recap of the exciting , long - awaited EHL Campus

( Singapore) Inauguration that took place on 21 st March 2022. From a cosy office space in the city to the

stunning

Kinloss

House ,

it 's

been

a

long

and

rewarding

journey

to

open

the

campus

here

in

Singapore .

T he inauguration took place in the presence of Mr. Chan Chun Sing , Singapore ’s Minister for Education ,

and

in

the

online

presence

of

Mr. Guy Parmelin ,

Swiss

Federal Councilor and

Head

of the

Federal

Department of Economy, Education , and Research . It was an extremely exciting yet emotional day that finally arrived after many years of planning and delays because of the global situation . Having EHL management come

to

Singapore from

Lausanne

to

be with

the

team

and

experience

the

beautiful

campus was a great joy, as was the feeling of finally seeing all our hard work come to fruition and sensing

the

recognition

of

the

campus

globally.

All

this

is

set

against

the

beautiful

Singapore

landscape !

' ' Thank you to the internal EHL Group community for your dedication , the Singapore Advisory Board for your support, and to all the guests . It was a great moment to commemorate the opening of EHL’s first international campus and celebrate the work of so many who have made this campus in Singapore possible . We

are

all

extremely proud

of

our new campus . This

is

the

beginning

of

an

exciting

EHL

chapter !” Jenny Ang , Managing Director of EHL Campus ( Singapore).

' ' The day when the ribbon is cut, something special happens . It 's a bit like if you built your own hotel and you suddenly have visitors telling you that they feel like they ' re at home . As a manager, you are not proud of yourself but rather, proud of your team , to whom you have been able to transmit your passion to achieve this common goal ." Dr Luciano Lopez , Dean of EHL Campus ( Singapore).

10

EHL Singapore - The Inauguration

Video Highlights

Catch up on the highlights of the inauguration EHL Campus March

2022

: (Singapore) inauguration, 21

:

Watch the full ceremony EHL Singapore

- Inauguration

Events

,

Fireside Chat With Stephen Alden CEO Ra

ffles & Orient

Express 2022.03.31 We

were

honored

to

have

Stephen

Alden

, CEO of

& Orient Express join us on campus for a fireside chat with our Regional Director, Joshua Gan .

Raffles

The session was held onside and live streamed to the Lausanne campus and as well our friends abroad

.

, Stephen spoke about the raffles' evolution from an Asian brand into a global player, the rebirth of the Orient Express legend , sustainability in the industry, and what it takes to be a top hotelier onsite . We had the iconic Long Bar set During the session

up

at

our own

Sling cocktails

.

EHL bar to

serve

classic

Singapore

Watch the video

EHL Singapore - Highlights / Events

‫ޙ‬

11

Wine Masterclass

2022.04.07 In

conjunction

Swiss

Weeks

Isabella

with

the

2022,

Embassy

Switzerland ’s

of

Swiss - Singaporean

Kellenberger

conducted

a

winemaker

wine

tasting

masterclass with wines from her winery, Vin d ’Oeuvre at EHL Campus ( Singapore).

During the evening , attendees discovered the art of winemaking in Switzerland and tasted 6 types of wine from

d ’Oeuvre ,

Vin

along

with

canapes

by

Atout

Restaurant. Isabella ’s husband and business partner Stéphane also dialed into the session to bring guests on a live tour of one of their vineyards .

:

Watch the event highlights

2022 04 08 Swiss Women in Wine Masterclass.mp4

Meet The Alumni Session

2022.04.08 We

welcomed

Session !

Paul

our is

‘84

the

Alumni Cluster

Paul

Hugentobler

General

Manager

on

Friday,

at

Millennium

8 th

April

for

Hotels

another

and

Meet

Resorts

in

the

Alumni

Singapore ,

overseeing The Orchard Singapore and Grand Copthorne Waterfront Singapore .

A Word From Shinn Teo GRADUATE PROGRAMS

& SHORT COURSES You may have heard of Shinn Teo, EHL alumna from the class of Asia - Pacific developed

Team

and

led

2016.

since the

Throughout

admissions

and

her

six

years

recruitment

of

2013 and a key member of the EHL

experience

functions

with

the

for Asia - Pacific ,

EHL

team ,

excluding

China . She is also an active member of the EHL Group, participating in the Talent Academy

Shinn

Mainland

2021 and

leading the CSR Taskforce in Singapore .

We

are

excited

to

share

that

Shinn

has

now

transitioned

to

the

Graduate

Programs

Recruitment

function ! Read a few words from her about her journey thus far and what she looks forward to in this new role :

12

EHL Singapore - Events /Short Courses

'' I ’m

looking

professionals

forward

to

who

keen

are

speaking to

with

driven

self - direct

their

learning based on their personal interests , as well as companies

willing

to

support

their

employees ’

professional development needs . May we continue to spread

our

passion

and

belief

in

hospitality

for

it

transcends across many different industries today !''

ARE YOU READY professional Shinn

now

to

development explore

EHL’s

to take charge of your journey ?

Connect

line - up

short

of

with

courses

and graduate programs !

Interested in attending short courses in Singapore? Here are some exciting upcoming ones :

• Luxury Brand Management, 16-18 June 2022 • People Analytics , 26-28 August 2022 • Advanced Certificate in Hospitality Finance Leadership, Nov. 2 nd , 2022–Apr 30, 2023

‫ ޙ‬Contact Shinn Teo to participate.

Singapore Fun Facts All work and no play make Jack a dull boy. So, in line with the event held with Raffles , here are some fun facts about Singapore and the Raffles Hotel :

1. The Singapore Sling was born in 1915 at the Long Bar in the iconic Raffles Hotel , created by Ngiam Tong Boon .

During that time , etiquette dictated that ladies could not consume alcohol in public , so the Singapore Sling was created to look like a fruit juice . With its feminine pink color and the use of clear alcohol , people thought it was a socially- acceptable fruit punch for ladies .

2. There is a peanut shell exception to the littering law in Singapore .

No one can say where this tradition originated , but patrons are actually allowed to drop their peanut shells on the floor of the elegant Long Bar !

Contact Us We'd love to get to know you ! Connect with your Singapore Campus .

EHL Singapore - Short Courses / Fun Facts

13

Campus Updates From EHL Passugg

The resplendent EHL Passug Campus.

We' ve been busy ! A lot has happened at the EHL Campus Passugg these last couple of months . To name

a

few,

we

hosted

various

short

courses ,

our

students

organized

a

successful

pop - up

taco

restaurant in Chur, the Swiss Professional Degree graduation took place , and so much much more .

At the moment, our Swiss Professional Degree students have finished their final exams and some have already

started

embarking

on

new

and

thrilling

internship

experiences

that

will

create

life - long

memories . On the other hand , our Hotel Specialists apprentices and Bachelor students are still working on their final exams before the much - deserved semester break . Students are slowly but surely leaving campus for their much - anticipated 2022 summer break .

Regardless , this does not mean that our Campus gets any calmer. Oh no.

Read more about the upcoming activities at EHL Campus Passug .

14

EHL Passugg

Upcoming Short Courses In the upcoming months , we will host some exciting short courses on campus .

Designing Hotels And Restaurant Concepts Gain

a

deeper

understanding

of

the

creation of a hospitality concept - from the

strategic and creative

day- to - day beyond

operations .

physical

level to the

Learn

assets

and

to

think

discover

how existing businesses can seemingly transform by having a strong concept.

- Date : 5-7 September 2022 - Online introduction on August 26 - Location : EHL Campus Passugg - Course language : English - Cost : CHF 1700

(use Alumni discount code EHLP 1022 and pay CHF 1360)

LEARN MORE

Vegan Cuisine Learn the importance of vegan offerings in

today ’s

how

business

vegan

implemented

environment

dishes into

can

daily

be

and

easily

operations

to

serve the increasing consumer demand .

Enjoy

your

creations

in

a

delicious

tasting dinner following the workshop.

- Date : 11 October 2022 - Location : EHL Campus Passugg - Course language : German - Cost : CHF 440, (use Alumni discount code EHLP 1022 and pay CHF 395)

LEARN MORE

EHL Passugg - Short Courses

15

People Analytics Develop a solid foundation of HR analytics , building the technical skills to source, analyse, and visualise HR data . Learn as well how to use your HR data to make informed talent acquisition decisions .

- Date : Future dates to be announced - Location : EHL Campus Passugg - Course language : English - Cost : CHF 1700

LEARN MORE

(use the Alumni discount code EHLP 1022 to pay CHF 1360)

LOOKING TO REFINE AREAS OF YOUR KNOWLEDGE OR SKILLS ?

EXPLORE OUR SHORT COURSES AT EHL CAMPUS PASSUGG HERE .

16

EHL Passugg - Short Courses

Food Festival Revival Furthermore , our popular food festival experiences a revival in

2022. Save the date - on the 10 th of

September the famous food festival on EHL Campus Passugg will be back . Meet other EHL Alumni from all

around

the

world

in

Passugg

and

enjoy a

fun

day with

delicious

food ,

good

drinks ,

and

great

company.

As you can see , a lot is going on on EHL Campus Passugg . We are looking forward to the exciting summer months !

IMAGE VIA FLIPSNACK LIBRARY

Contact Us Stay connected with us !

EHL Passugg - Food Festival

17

EHL Name Change It 's not always easy to let go of the past. Safe to say, most of us grew attached to the name École hôtelière

de

Lausanne .

Today,

Inès

Blal

will

explain

why

the

transformation

into

' EHL

Hospitality

Business School ' was necessary.

Hey, it 's Springtime after all . Out with the old , in with the new !

Interview with Inès Blal The million - dollar question . Tell us why EHL changed its name to

‘ EHL Hospitality Business School ’?

As

you

know,

school

and

it 's

IB :

students

EHL

been

embarking

started

evolving into

as

a

hospitality

management

since ,

with

many

outside

of

ever

activities

the

of

our

hotel

and

restaurant sectors upon graduating . Little by little , recruiters recognized

the

need

for

the

EHL

graduates'

competencies

outside hotel operations , so the type of employers recruiting our students became more varied . The needs grew to demand more

workforce

in

private

events ,

management

in

luxury

brands , investment banking , and a variety of functions outside the hotel industry.

Given this evolution ,

the board decided to change the school ’s

name to reflect its current and future positioning . And true to its

mission

to

serve

the

employer

with

the

best

talent,

Connect With Inès Blal

we

evolved our curriculum to strengthen the academic level of our

On LinkedIn

customer- centric management courses .

How many times have you trie d to explain in a job inter view that EHL

is

not

a

c ooking

school?

With

the

name

change

and

the

mention of “ business school”, our purpose is to settle this c ommon misc onc eption on behalf of our graduates.

What does this entail for the new activities EHL will embark on in the future?

IB : Adding on to my above point,

That 's

who

we

are

in

both

at the end of the day, we firmly stand behind being a hotel school .

history and

positioning . We

also

train

our learners

with

university- level

academic capabilities , so we need to endorse that to remain true to what we are in the market.

18

EHL Name Change

Given the skills required by employers and what they foresee necessary for the future , EHL is well positioned to cater to those needs . Our graduates benefit from high academic and practice standards immersed in the service sector.

How will the name impact the Alumni community ?

IB :

You tell

me

* laughs*.

Our Alumni are

community and

collecting

community

Alumni

with

their valuable

as

backbone .

a

key to EHL ,

so I always

feedback . We My

hope

is

are that

look forward to hearing from the

privileged this

to

change

have will

a

large

support

and

them

diverse in

their

professional path . For instance , hopefully, they won' t have to explain that they are not there to serve coffee but to offer managerial expertise in service management

( to refer to an anecdote an Alumni

once shared with me).

Will the name change keep EHL true to its core?

IB : It must. If we enter the business space without having a hospitality background we have little to no

competitive edge . Also, our community and EHL spirit are at the center of our core .

Service , as we know, is becoming a key component of the GDP of many countries around the globe .

And the design and execution of service - centered systems are more and more critical . Compared to other business schools , we bring this ground into practice , which is a key differentiator.

What

can

the

Alumni

do

to

embrace

these

new

values

and

continue

being

great

EHL

ambassadors ?

IB : I feel uneasy giving recommendations or advice to my fellow Alumni . As mentioned , this unique

community of diverse and driven persons constitutes the fundamentals of EHL . They also inspire us through their different career choices and paths . I ’d rather ask for their feedback , suggestions , and recommendations . Our current and future projects need to be co - created together. This allows us to leverage our strengths .

Beyond the brand and the infrastructure , EHL is people . It is the sum of its learners , staff, faculty, and Alumni . We are a community and that is our core asset for us to develop and leverage .

WHAT WERE YOUR THOUGHTS REGARDING THE NAME CHANGE ?

LET US KNOW YOUR THOUGHTS AND QUESTIONS HERE .

EHL Name Change

19

ff

Sitting With A Sta EHL has dreams

grown

into

so

much

more

than

a

hotel

school

, expanding beyond our founder ’s wildest

. Learn from our CAO, Juan F. Perellon , what he’s most loved about working at EHL for nine

years and what

‘ Transformation’ means to him , in his own words .

Interview with Juan Perellon

Tell us a little bit about yourself and what you do at EHL

’

JP : I m the Chief Academic Officer of EHL Group

this function for the last two years

.

. I ’ve been in

. I started at EHL as Director

for Accreditations and Quality Assurance and progressed over

9 years to this position . I ’m in charge of formulating the

the

education strategy of EHL Group Directors

, submitted to the Board of

, and , more in general the education and training

portfolio of the EHL Hospitality Business School and EHL SSTH

.

? How did that

Why did you choose to work at EHL happen

JP :

It

?

goes

without

saying

captivating on its own

that

’

EHL s

variety

of

cultures

is

. What ’s more, I ’ve known Michel Rochat

from previous jobs and have always been fascinated by how fast the School continually evolved over the years always

seemed

like

a

huge

ambitious projects for EHL

. Mr. Rochat

, having always had

motivator

Connect with Juan Perellon on LinkedIn

.

9 years work milestone. Care to share with us your most memorable experience working at EHL? Congrats

on

your

JP : Thank you so much

a more personal level

* laughs*. Opening our Singapore Campus definitely was an amazing one. And on

, I ’d say meeting my colleagues , meeting new people from all over the world .

’

One person who I ve learned a lot from was Michel Ferla

’

he s

taught

me

so

much

over the years

and

this

is

. Unfortunately, he is no longer with us , but

something

that

I

will

always

remember and

be

.

grateful for

, the theme for this edition is ‘ Transformation’. Tell us , on the brighter side of things , what would you take from the pandemic ?

As you may know

JP : Probably what I learned is to remain even more aware of how my colleagues feel and their internal

struggles

20

.

Sitting With A Staff

In the past, I would have regular face - to - face meetings on campus . With the remote work possible , this is

a

huge

aspect

that

has

certainly

changed

for

me .

Virtual

interactions

have

made

this

social

awareness aspect of my job more important.

I want to find more sourc es of motivation outside of work that c an improve my situation and my c apacity to help out my c olleagues.

It ’s all about the impor tanc e of humanness, ease, and never taking anything for grante d.

For

the

School

was

the

acceleration

of

digitalization .

managed to do what would have taken us

From

2 years . This

one

day

to

the

next,

in

one

week

we

was a huge tangible transformation for the

Bachelor 's program and I ’m proud to have contributed to shaping this evolution .

When talking to Ines about EHL’s rebranded name

( page 18), she said we should come to talk

to you , so here we are . To your mind , what does the name change entail for EHL?

JP : Oh really ? I ' m flattered . Some still see us as a

“ Cooking School ”, which we are not. We are so much

more than that.

This to say, our old name was not aligning with what we were preparing our students to be . The new name change also helps us position ourselves in international recognition , and how others see us .

It ’s anchored in our ecosystem : we are a business school with hospitality know - how, hence the new branding

“ EHL Hospitality Business School ”. This to say, EHL is a very specific type of business school

and we want this to be our USP.

Enlighten name

us , Juan .

change

How

and

can Alumni

keep

up

embrace

being

great

the EHL

ambassadors ?

HAVE FEEDBACK TO SHARE WITH US ABOUT THE

JP : Basically by turning to us and challenging us to what

we provide in the market in terms of education .

IMPORTANT MARKET SKILLS YOU ’ D HAVE WANTED TO HAVE LEARNED AT EHL?

Let us know how we can support you in developing your career.

We ’ ll be thrilled to learn what you need in terms

of new competencies and skills . We ’ ll make sure that we formulate

the

most

adequate

training

program

to

be

CONTACT US HERE

delivered both online and on our state - of- the - art new Campus facilities !

Sitting With A Staff

2 1

Sitting With A Faculty Anthropology,

eco - tourism ,

professor Peter Varga .

He

and

sustainability

is the one delving

-

all

these

buzz

right into and

words

have

exploring

one

thing

in

common :

each of these topics

in

his

courses at EHL . Read our interview with him to learn about his experience , what got him into this topic , his perspective on current world affairs , and on sustainability, of course .

Interview with Peter Varga

Tell us a little bit about yourself and what you do at EHL .

2008,

PV: I started teaching at EHL in

* laughs*.

I

actually

came

from

it ’s been

15 years

now

more

tourism

and

a

sustainability background . I was working in different countries in

the

field

different

tourism .

of

parts

sustainability,

of I

In

Ecuador,

world .

the

taught

a

the

When

course

I

United

joined

titled

States ,

EHL ,

I

and

taught

‘ Eco - tourism

and

Environmental Awareness ’, it was a mandatory subject for last semester students at the time .

Connect With At the present, I have

3 subjects

students . One is entitled Sustainability

and

2

electives for BOSC

Peter Varga

6

On LinkedIn

‘ Corporate Social Responsibility and

Innovations ’

with

a

colleague

of

mine ,

professor

doctor

Martin

Rios ,

and

another

is

business Ethics , also for BOSC 6, with another colleague , Mr. Jerome Bisière . Lastly, I also teach a course for BOSC 3 students , titled Corporate Sustainability.

If we go back 15 years , what made you choose to work at EHL?

PV: Good question . There are different reasons . A personal reason is that my wife is from the French

region ,

around

Evian .

Upon

moving

moved

back

to

Europe ,

I

found

myself

attracted

to

joining

academic institutions and , naturally, EHL seemed very interesting to me . Also, they seemed to have a smart orientation and vision toward sustainability.

On a more professional level , a lot has changed and evolved since , but another reason I joined EHL was to teach a course on Environmental Awareness and Eco -Tourism .

I also love the international context of the school , with so many students from different parts of the world , giving a nice cultural diversity. Being an anthropologist, I love this context of switching between languages , as I do with you * laughs*, around the food court and the halls - it 's absolutely wonderful !

How would you describe the pre - Covid days and post - Covid days ?

PV: It ’s very difficult to speak about Covid as a positive outcome , but I believe there are some . Of

course ,

it ’s

a

very

sad

element

of

our

history,

but

an

important

positive

outcome

could

be

the

realization of the necessity of being environmentally sustainable .

2 2

Sitting With A Faculty

I

am

saying

this

because

, if we want to maintain the Paris agreement, then we should aim to live

something similar to the pollution level we had during Covid time

'

that time most of us didn t take any flights would

signify a

more

sustainable

life

. I mean , can you imagine that during

? People mostly stayed at home and this is something which

(one where we pollute less , thus contributing less to climate

). I would say this whole experience has brought us awareness about how far we should go, and

change

. Of course, this is something difficult to imagine at the present time

how we should live sustainably

because it would be extremely challenging

-

I hope that post Covid with

more

shopping

spree

, people will also travel

( i .e.

purpose

.

not

weekend

going

to

for

London

,

S omehow

a

, having a longer- lasting purpose); that

to

people will adopt a kind of slower tourism and course

, realize that it is still possible to

practice sustainability when we are traveling

'

We won t stop traveling somewhere

must

realize

that nature does not belong

but

rather

of

we

.

us.

We

are

Sadly,

most

world

live

par t

pe ople

of in

it. the

unsustainably

today.

, but we can travel with more sustainability, awareness , and caution when we go

. I would say that this is the positive outcome : that people realize that we are fragile and

that tourism is not something that will resist such a crisis as to what kind of tourism we will practice in the future

Along the same line of the topic

-

. This is to say, we must be careful and mindful

.

, from your perspective, how has the pandemic affected the ?

field of cross cultural hospitality management

,

PV: I think Covid has made it very clear that

despite more

the

and

fact more

that we

believe

that we

are

globalized

( technologically-

-

transportation

wise

,

wise

, business -wise, and even , to a certain

communication wise

,

-

, politically. But not culturally. I believe

We

won't

stop

traveling ,

we

c an

travel

with

sustainability,

but

more

awareness,

and

extent

this is mainly because were

during

Covid

, the kind of decisions the

government

took

mainstream

culture

to

be

vastly

because

t

'

, regardless of where we

depended

lot

on

the

, causing safety decisions . And this is interesting

different

allows

us

to

cultural deglobalization

Of course

a

observe

a

kind

c aution

when

we

go

somewhere. (…) This to say, we must be c areful and mindful as to what kind of tourism we will prac tic e in the future.

of

'.

, as time went by, Covid regulations ended up being better coordinated . But, especially at the

beginning

, it was very clear that we handled this difficult situation very differently. I would say this is

very much influenced by our cultural background

, and to a certain extent, Covid may have shown us

.

how different we are from one another

Sitting With A Faculty

23

But in the last two decades different cultures

, other nations appeared in great masses and we realized that we have very

. I believe hospitality is not completely ready for this and that hospitality managers ,

(even schools), should pay attention to these more and more visible differences . Cultural intelligence .

should be part of the business curriculum today

Through our research in Geneva and other parts of the world this

cultural

, I realized that hospitality is not ready for

. Employees handle foreign cultures because of SOPs but they don' t really

complexity

.

, it would be too much to expect that guests

understand WHY those cultures are different Additionally

,

.

will change their behavior when they visit a country especially if they are only staying a few days They

, typically, it 's the host culture that adapts to the guest.

might adapt to some cultural specificities but

In this sense

, I believe we should develop improved cultural intelligence and it should be much more

part of hospitality education

-

. And actually, this is what we are doing in BOSC 3 with the students . We

discuss cross culture theories

- they even have a mid -term project about this .

To pick your brains on what you said about different restrictions from different cultures

: was

there a specific restriction that really surprised you coming from a specific culture during this pandemic

?

PV: I was actually surprised by the acceptance of so many restrictions in many countries

it is a very delicate topic

that will be part of our future lives surprised how in France

-

forward looking

. Looking back ,

. We should treat this problem as something normal and probably something . Look at what is still going on in some countries in the world . I was

, the country of human rights , people accepted all these restrictions . If we are

, this raises lots of questions for the future - of what kind of control to accept.

Moving outside of the pandemic

, what would you say is , in your opinion , the next upcoming ?

trend with regards to sustainability hospitality culture

, we have the knowledge of what we

PV: Right now

should do and what are the solutions for most of the I believe that sustainability

problems

, but we do very little to tackle this .

trends or the next

So sustainable de c ades will be highly dependent on

in

this

aiming

for

companies

sense

, we should be more pragmatic ,

tangible

results

. When we speak about

, for example, they report more and more , which is great, but I think we need

governmental suppor t and

on sustainability

government de cisions. And

more than simply reporting what they would like to

this will be rather painful as

. We should have the government or legitimate

show

certification agencies support this we will ne e d to adjust to

more many c ompromises.

transparency

encourage

people

and to

accountability

choose

and not just talk about this

24

. There should be so

sustainable

it

would

solutions

.

Sitting With A Faculty

What

are

the

biggest

takeaways

from

your

research

experiences

related

to

this

field

of

expertise? Considering the cultures you ’ve met, what I one or even a couple of things you ’ve learned from these experiences ?

PV: I like Ecuador very much and , actually, I will have a call with Ecuador later today

think the

biggest takeaway from

my experience was working and

living

in the

* laughs*, but I

Ecuadorian Amazon

rainforest.

As you may know, I studied the anthropology of tourism and I am still in contact with those indigenous people from the Ecuadorian Amazon . And what I believe is the biggest takeaway is that we humans are very good at our basic foundations .

Of course , we can be vastly different. When you are in the rainforest or in remote areas , you can live simply

and

you

don' t

need

as

much .

And

that

these

people

in

remote

areas

are

infinitely

more

sustainable than we are . We can learn a lot from these people who have been living in the same place , in harmony and in coherence with their ecosystem . In Europe (and most countries) we are very far from this balance .

Let 's wrap up on a happy note . Would you mind sharing one of the most memorable moments at EHL during these past 15 years ?

PV:

There

are

various

significant

moments

during

these

past

amazing

15

years .

What

I

think

is

memorable is when you are in remote areas in the world or in places , where you really wouldn' t expect, and

you

meet

people

from

EHL .

It 's

happened

to

me ,

in Thailand

and

in Japan .

Obviously,

EHL is

everywhere . These are very fantastic memorable moments .

This article will be read by EHL Alumni globally. Is anything you 'd like to share directly ?

PV: What can I say, it 's always difficult because they are already professionals . I would probably give a

hint to our very recent alumnus , who just recently graduated . A kind of message that I would like to say is

‘ Do not rush ’.

Take some time , and reflect on what you really want to do, because these are really the best years of your life .

I

think

it ’s

always

good

to

take

some

time

off

INTERESTED IN THE TOPICS OF ECO -TOURISM ,

after

EHL , to travel , to understand what you like , and better understand yourself before moving to the next step in your life . If we jump into something that we are not so

ANTHROPOLOGY OR SUSTAINABILITY ?

CONNECT WITH PETER

keen on , it may impact our future meaningfully. I

FOR AN INTERESTING So don' t rush , enjoy life and when you know what you

DISCUSSION .

really want to do, then make the step.

CONTACT PETER HERE

Sitting With A Faculty

2 5

1 CHF For The Climate Enabling consumers and businesses to offset the carbon footprint of their food and support the local economy : these are the objectives of

the

"1

CHF

for the

climate"

initiative

created

non - profit

by the

organisation Webeelong and led by Simon Hude , project manager.

How Passionate

about

sustainability joine d

the

ever ything

and

the

Webe elong

relate d

Association

small

after

proje c t

the

is

age

a

of

2 5.

great

P iloting

who

local

franc ,

It 's

eats

this

(40%)

entrepreneurial

to

simple :

in

a

the

partner

goes

never easy to launch a new c onc ept like

to

is

redistributed

in

the

form

to of

the

restaurant

to

tree

planting

in

(45%).

The

remaining

15%

and

Switzerland

experienc e that is ver y formative as it is

which

producers

vouchers at

work?

restaurant sees his bill increased by a

I

finishing my studies at EHL in Febr uar y 2021

it

consumer

to

environment,

does

the

association

to

re duc es

the

owners

keep

the

project alive .

this.

By

favouring

environmental

the

shor t

impac t

of

his

circuit,

meal;

the

and

by

offsets par t of this impac t by c apturing CO

synerg y

b etwe en

the

c onsumer,

the

c onsumer

allowing

reforestation,

he

₂ . We want to strengthen the

restaurant

owner

and

the

pro duc er. Ever yone should b enefit from this.

26

1 CHF For The Climate

Launched The

initiative

"the

c arafe

b e c ause

is

also

that

most

known

tre es"

restaurant

owners

summer,

the

initiative

already

has some fifty restaurant and hotel partners

as

plants

last

and twenty or so suppliers , mainly in French speaking

Switzerland ,

and

is

set

to

be

extended to the rest of Switzerland . se e

it

way

as

of

a

simple

charging

c arafes,

which

and

for

have

symb olic

their

water

often

b e en

offere d in the past.

Thousands Of Trees To Be Planted Soon A pilot phase in partnership with the École Lausanne's

Hôtelière

de

already

made

hundred

trees

in

planting

(200

trees),

choice

of

Almighty

possible April

took

( VD),

court

to

2021.

and

place

and

the

has

plant

The

supervised

locations

Tree ,

Froideville

it

food

a

second for

the

species

by

on

1

April

following

in

ones

should follow every six months .

Of

the

8,000

or

so

establishments

b ase d

in

French-sp eaking

Switzerland, it se ems realistic to us that 1. 5% of them, or 1 20, will take par t in the pro gramme by the end of the year," announc es Simon Hude.

This

should

e quivalent

of

make

it

2,000

p ossible tonnes

of

to

plant

CO

₂.

around

Without

7,000

any

tre es

or

the

c onstraints,

the

restaurant owners thus c ontribute to giving b ack a little oxygen to the planet.

1 CHF For The Climate

27

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Sitting With A Student ’

Some people think it s too late in their life to make a change and never take a chance to transform

.

Jonathan found himself in his late twenties and unhappy with the direction his life was going when he

’

started EHL s Bachelor program

. Learn his story and why EHL was the best place for him to be.

Interview with Jonathan Matti ,

Tell us a bit about yourself Jonathan

JM

: Gladly, yes , I ’m 30 years old , a Bosc 2 student, and before

EHL

I

did

mechanics

2 CFC (Certificat Féderal de Capacité,

one

in

(for motorbikes), and another one in electronics at

( Ecole technique - Ecole des métiers de Lausanne) in

ETML

Lausanne

I

.

worked

Honda

. two

and

more

years

after

then

Triumph

my

CFC

as

.

was

Crissier

It

a

mechanic an

for

amazing

experience and I met amazing people but I finally joined EHL to unlock more opportunities and become independent in the future

Connect With Jonathan Matti

Why did you choose to go to EHL after studying these other courses

JM

? How did that happen ?

On LinkedIn

: Both my grandparents ( Peter Barakat and Richard Gérald Matti ) and my great grandfather (Alfred ) are EHL Alumni . Crazy right ? I was actually born super close to EHL . My family always

Gérald Matti

spoke so fondly about it so the school has always been in the back of my mind

.

, it took me a while to get started because the level required is very high and I was afraid

To be honest to fail here

. But I took my chance and so far… it ’s not going so bad * laughs*. I ’m actually super happy to be

.

Why was EHL the right school for you then

JM

: Well , I was feeling a bit stuck in mechanics ,

I think that EHL will give me the

not

keys

hoped

that

many

will

doors.

allow At

the

me

to

end

open

of

the

day, I wanted more opportunities,

.

And

as

much

as

for

money as how

the

I

would world

have goes

,

. Well ,

, at least.

not as interesting as it was in the past

Also

30

making

mechanics is not the most interesting job

more than mechanics could ever give me.

?

, a big goal of mine is to be independent, .

and opening a workshop is not easy

Sitting With A Student

You said you ’ve heard about EHL throughout your entire life . How did those expectations meet the actual reality of studying there?

JM : I was really afraid . Not only because of my age , being older than everyone else in my intake , but the level of study. I was scared of the academic level and I felt like I didn' t have the equivalent maturity for this . Also, I was afraid of all the younger people , everyone being in their early twenties .

As far as things go, the academic part is quite hard but I am managing well . Regarding the students , I met the most amazing people , guys , and girls who are so open and mature for their age . The age difference was never a problem and I easily integrated . It was a daily pleasure to discover this new world .

Even the teachers and staff are welcoming and so interesting , everyone speaking so many languages fluently. EHL has met my high expectations at every level , everything is perfect. I love being there . I learned so much . I realize that every subject we study is useful and applicable in the field , I give tips to my sister. I feel like I learned so much in only one semester.

What are your expectations for the remainder of your studies ?

JM : I want to learn more and more every semester, like a new sponge . Honestly, I ’m really looking forward to my next internship and to learn more about finance because I want to work for a moment for one of the Big Four.

You ’ ll find this crazy, but I already have an SBP group. I know it is super early, but that ’s how excited I am . I believe I have a great team . I don ’ t think I will ever leave the school , I will just want to live there forever * laughs*.

How do you see your own personal transformation ?

HAVE ANY ADVICE FOR JM : Physically, I see a huge difference from the time when I was

working

as

a

mechanic .

Now

I

need

to

maintain

my

beard properly shaved and I ’m well dressed to the point my friends

comment on

how I

look ,

‘’oh ,

you ’re wearing

a

tie ’’

* laughs*.

JONATHAN FOR HIS UPCOMING INTERNSHIP

/

AND OR SBP

?

REACH OUT TO HIM REACH OUT TO HIM

I ' m also more organized . Before I wasn' t very hands - on , quite a mess actually, and now I get more and more organized . I also take pleasure in both studying and working , this is crazy.

Even my French has improved , believe it or not, being Swiss and more

all .

My

vocabulary

comfortable

seems

expressing

more myself

advanced in

front

and of

I

feel

people .

Lastly, whenever I have any type of work to do, I always want it to be perfect now. At the end of the day, this is the main point I aim to achieve ; to reach for excellence , every day.

Sitting With A Student

31

Sitting With An Alumni

We' ve reconnected with Chloe Charmillot during this interview to look back at her experience at EHL and

hear about

how studying with

us

has

brought

her to do what

she

is

doing

today.

Read

the

interview to reminisce about the EHL experience and learn more about where she currently works , OnePlanet.

Interview with Chloe Charmillot Can you give us a quick intro about yourself ?

CC :

Sure ,

I ’m

Swiss ,

from

canton Jura ,

close

to

Basel ,

and

I

graduated from EHL back in 2018.

I then started working in London as a hospitality consultant, shifted to sustainability, and moved to Milan to get a master ’s .

I liked Milan as a city and felt so comfortable that I stayed there and have been living here for over a year now.

Can you share one of the most memorable times in eHL? CC :

SBP

was

a

wonderful

time .

My

team

had

to

create

a

business plan for a hotel in France , and we had a chance to go to Burgundy. It was a great bonding time for us . The project was very interesting and we had a great client to work with .

Connect With Chloe Charmillot On LinkedIn

We were very lucky.

Can you tell us about where you work now and what ’s your position ?

CC :

I ’ve

based

been working as a

in

London .

We

project manager since August last year at OnePlanet, a tech company

offer consulting

services

on

sustainability

strategy

as

well

as

a

platform

to

manage your sustainability strategy.

Is

there

a

connection

between

where

you

are

and

EHL ,

or

do

you

believe

that

you ’ve

completely gone out of the scope?

CC : No * laughs*. There is a connection .

At EHL I ’ve gathered very valuable knowledge that I can now apply to my everyday life when it comes to managing client expectations and delivering projects among others .

32

Sitting With An Alumni

. What is

One of the themes for this eJournal is transformation and it aligns with OnePlanet your company trying to achieve and what are some KPIs for the next

CC

2 to 3 years?

: We realised that the world is working in silos , be it within society or companies . This can lead to '

misalignment of a company s overall strategy and its purpose can be diluted at different levels

.

We come in to check the alignment and progress of strategy between different departments and offer

, bringing everyone on board with the objective of

a way to easily manage the sustainability strategy reaching

Shared

Indicators

.

Outcomes

. This is done by implementing specific Actions and tracking Shared

One of the issues with sustainability today is that there are lengthy processes to get a certification platform simplifies this facilitated

. Our

: data can be seen in different frameworks simultaneously. Reporting is also

: documents are created in one click .

Is there a way Alumni can collaborate with OnePlanet

?

, we are always looking for new partners to embrace the platform , we also give advice

CC : Absolutely

and consult as needed

. '

. We can help

Many companies realise the importance of sustainability but don t know where to start get the ball rolling themselves

. Kind of practical guidance until they are able to manage our intuitive platform by

. Clients often feedback on how simple we make managing sustainability !

Who can they reach out to to get more information

’

CC : I d love to speak to anyone who is interested

resources available on our website account from our website

?

. We also give free demo calls and we have some extra

, such as quick explainer videos . You can also sign up for a free

, to get a taste of the platform .

What would you say to the students and Alumni in general in terms of your experience

? Any wise advice to share?

CC : For the ones that are now graduating

, it ’s very important

to find a job that aligns with your values and something that you are making an impact on

.

INTERESTED IN GOING THROUGH A PROGRESSIVE

For the Alumni

that

graduated

before

me

, sustainability has

become an integral aspect of any business change

is

very

ONEPLANET ?

. Complying to sustainable matters

important

will not only be about challenges opportunities

, and making this

TRANSFORMATION WITH

, but it will also bring in new

REACHWITH OUT TO HIM CONNECT CHLOE

.

And if anyone reading this is in Milan love to meet more Alumni

, send me a message. I ’d

.

Sitting With An Alumni

33

EHL Connect Stay up to date!

’

It s been over

2 years since we' ve launched our Alumni Platform and we are delighted to see how

many of you have been using it and its functionalities weekly basis

! We are adding content and events on a

, ensuring we regularly connect, share and exchange with you, dear Alumni .

'

, we have migrated all the registrations to our events through EHL

As you ve probably seen by now

. Therefore, it 's important to ensure you have access to your profile and that your details

Connect

- -

are up to date so as not to miss any communication or event from our network

. , we are more

In case you have any questions on how to activate your account or utilize EHL Connect than happy to guide you

. Please reach out to us at alumni @ ehl ch .

.

.

We wish you all the best and looking forward to seeing you all on EHL Connect

Your AEHL Team Grégoire

34

,

, Sébastien & Daniel

EHL Connect

Bottin

Congratulations to • Olivier Bonard (AEHL 1997) for his wedding • Grégoire Beun (AEHL 2013) for the birth of his daughter • Martine Hoffmann (AEHL 2015) for the birth of her daughter • Nicola Gryczka (AEHL 2007) for the birth of her daughter • Charlotte & Leonard Grüter (AEHL 2015) for the birth of their son • Cecilia and Constantin Blum -Tempus (AEHL 2016) for their wedding

Our deepest condolences to the friends and family of •

Rosmarie de Saint- Félix ( Füri ) (AEHL 1967)

GLOBAL ALUMNI CONFERENCE

2022

After a successful 1 st edition , we are delighted to share with you that we will be organizing the 2 nd Global Online Alumni Conference from the 1 st to the 2 nd of June 2022.

This

will

be

the

perfect

opportunity

to

connect

with Alumni

from

around

the

world ,

talk

about

industry trending topics , and participate in round table discussions as well as in some more relaxed sessions .

Register on our event page EHL Connect so that you stay up - to - date with the latest information .

Bottin

35

#EHLFamily

Your Alumni & Industry Relations Team

Grégoire, Fabienne, Sébastien, Daniel & Stéphane

CO N N E CT W I T H U S on social media

Share your stories with us!

Contact alumni@ehl.ch to be featured in our eJournal EHL Alumni Network Route de Cojonnex 18 CH - 1000 Lausanne +41 21 785 13 60 alumni@ehl.ch