ENG AEHL - eJournal - December 2021

EHL Alumni

eJOURNAL Holiday Edition

Exploring New Boundaries

A Word from Carole Ackermann Discover New EHL Updates Q&A with EHL Community Launch of Stamm Nordics and Lausanne Holiday Message from AEHL Team Bottin

A Word from Carole Ackermann Innovation is on everyone’s lips today and obviously required everywhere – nothing stands still but is in constant renewal. So, we can observe innovation in various forms, starting from the step-by-step exploitation of the full potential of existing solutions to the exploration of the unknown, of radically new ways of doing things. Putting now an eye on EHL’s innovation ambitions, we fully acknowledge our responsibility to be the ambitious innovation spearhead of the hospitality industry.

In this role, we need to find the right balance between being bold in trying out new things and not throwing overboard all past experiences. And we must accept that not every experiment will work at once and that failures are the milestones to success. From science, we know that insights and cognition come from experiments, and trying out new things. In leaving the known paths and entering the unknown, we will not always have full control, and such situations remind me the racing driver Sterling Moss’s saying, “if you have everything under control, you might drive too slow.”

The hospitality industry is exposed to many changes in its environment: Starting with the new expectations of our students and their future employers regarding culture, social, and governance issues, then new technologies like digital and remote teaching, the combination of physical and virtual interactions with customers and internal teams and finally the better integration of the sustainability ambitions of the hospitality industry.

With a mindset of innovation, we must continuously integrate all these new themes and requirements not only in our education programs but also in the way we teach and behave. To get there, we all might have to leave our comfort zone from time to time – as our predecessors had to do again and again, and it should excite us more than worry.

Next to the Executive Committee, we, the EHL Board Members, have an important role in establishing this culture of continued renewal. As nobody has all the answers and the way is an endless journey, it needs a culture of trust. Trust in each other that fosters exploring new ways and where successes and failures pave the way to success.

“Diversity and inclusion” is another element of this culture. It means involving faculty members, students, employees and hospitality industry representatives in our decision and implementation processes. In particular, we acknowledge our responsibility to make sure that also our female students – who make up 60% of our graduates – feel the full belonging and security that their voice is also heard.

Life ultimately is also about growing others, testing new ground, and learning as you do.

Looking into the future, we recognize new requirements in the hospitality and education sectors that invite us again and again to change and adapt. But luckily, that’s been part of EHL genes for generations and we are proud to hold the EHL- flag in the years to come.

I wish you all a happy holiday season.

Carole Ackermann

Carole Ackermann Chairwoman of the Board of Directors (EHL Holding SA) and the Board of Trustees (EHL Foundation)

Campus Update from EHL Passugg EHL Passugg Staff Testimonial with Simon Rindlisbacher Simon Rindlisbacher has been the Director of Hospitality Services of the EHL Campus Passugg for almost 3 years. Before starting at EHL Passugg he has worked as a General Manager at various high-class hotels in Thailand and Vietnam close to 17 years.

Simon, how did you find your way to EHL Passugg?

I was always interested in what was going on in Switzerland, kept good contacts with my industry friends and led the Swiss Society Bangkok as their president for several years. I always wanted to stay connected to my home, even when I was away for a long time. I am also very thankful to the former Executive Chef, who introduced me to EHL Passugg. It took two phone calls before I decided with my family to come back home and start my new journey here at EHL Campus Passugg.

How does working as a Director of Hospitality Service at EHL Campus Passugg differ from your previous job as a General Manager? And what has been more challenging?

Once a hotelier – always a hotelier. And this is how I continuously live and practice it in Passugg. As a former Hotel GM, I used to have guests from all over the world and now I have guests too. Our students. This is not always easy, as I can only achieve this service quality with the help and support of the entire team and our guests, who not only stay with us for leisure, but enjoying to learn and study very hard to achieve their goals to become the talents our hospitality industry needs.

What is your favorite room or part of the historical school building?

The Market Jardin, which used to be the “Computer Room”. We have exciting plans for the future of our Campus and its extensions, and this place is going to be the new heart of this place. I am unfortunately not able to reveal too much, but we are aiming to double the amount of the currently 350 students on site.

What would you change about the campus in your vision if you could make a dream come true?

Open up all our restaurants to the public, so that we would be able to welcome all our guests from near and far. They should be able to enjoy all the delicious specialties and the excellent service delivered by our student What makes living in the historical school hotel so unique for students?

The historical building has a special boutique atmosphere. Not many people have the chance to study and live in such a unique place. It is therefore a “once in a lifetime chance” and sure it will be an unforgettable one too.

What is your favorite story you like to tell people about the campus?

There are two donkeys, living a happy life close to our campus. One day, they escaped for a walk and passed by my office window on the main street. It was (kind of) my responsibility to help them find the way back home and make sure they would not get hit by a car. But I guess it looked very funny to see a guy in a suit and tie “playing” the farmer.

Simon Rindlisbacher Director of Hospitality Services of EHL Passugg

EHL Passugg Campus Tour

Virtual Tour taking you to all exciting facilities within the EHL Campus Passugg

Holiday Wishes from Passugg Students

Campus Update from EHL Singapore What a year 2021 has been! While ever-changing COVID regulations scuttled our initial plans to have regular and large-scale alumni gatherings and industry networking events, EHL Campus (Singapore) nonetheless was buzzing, albeit in a muted tone, with activity throughout the year. Since the semester started in September 2021, the first cohort of Bachelor students had at least a weekly touchpoint with the alumni and/or industry through guest speakers in specific classes, lunchtime alumni Q&A sessions and industry panel discussions. In addition, partners such as Panerai, Robert Parker and JLL held events on campus and four short courses for working professionals were conducted.

We look forward to hosting more of you at EHL Campus (Singapore) in 2022! Do reach out when you’re next in Singapore, or if you’ve ideas about possible collaborations!

Joshua Gan, AEHL 2013 Regional Director, Asia-Pacific and Graduate Programs Admissions & Recruitment Lead at EHL

12 November 2021 Women in Leadership

The EHL Women in Leadership (WIL) initiative held a webinar with Dr Carole Ackermann, President of the EHL Board of Directors, about Personal Growth, Entrepreneurship and Inclusive Leadership.

We brought together our students, staff and alumni to watch the session on campus while enjoying some Swiss cheese and wine. During the session, Dr Ackermann answered questions live from the audience and the community in Singapore had an insightful discussion after the livestream.

15 November 2021 vOilah! The Road with Michelin Panel Discussion

As part of the Singapore French Embassy’s vOilah! Festival 2021, EHL Campus (Singapore) hosted a roundtable panel discussion on the 15th of November which was livestreamed onto Facebook.

Our Regional Director APAC Joshua Gan moderated the insightful conversation with Nicolas Achard of Michelin Guide, Ignatius Chan of Iggy's, Malcolm Lee of Candlenut and Sebastien Lepinoy of Les Amis. After the panel, our students had the opportunity to meet with the guests and hear from them personally while enjoying mignardises from Les Amis.

16 November 2021 JLL x EHL Hotel Next Gen Event

EHL Campus (Singapore) was proud to be the official venue and lucky draw sponsor for the JLL Next Gen 2021 event on the 16th of November. The event was conceived and developed based on the objective of nurturing the next generation of hotel leaders. The event was in the form of a live panel discussion of hotel investment opportunities between hotel real estate investors, with speakers Mandy Koo, Head, Investments & Investor Relations, CDL Hospitality Trust, Ethan Quek, Associate, KSL Partners and Tan Chun Meng, VP investment and asset management, The Ascott Limited. The panel was moderated by AEHL Julien Naouri, the Vice President of Investment Sales for Asia of JLL.

20 – 21 November 2021 vOilah! Oh my Island in the Sun Exhibition EHL Campus (Singapore) is proud to be the current home of Oh my Island in the Sun, a group exhibition by artists Eddie Botha, Emi Avora, Christian Lukey (Stammvater Singapore), Gilles Massot and Andy Yang. The artworks are inspired by and celebrate Singapore’s identity, and connect with the historical Kinloss House building that the campus is in. The Intersections Art Gallery and Art Galleries Association of Singapore hosted guided tours open to the public over the weekend, telling the story of the artists and Kinloss House and how it connects to the EHL story.

27 November 2021 vOilah! A Sustainable French Market

In collaboration with Classic Fine Foods, a sustainable French market was held on EHL Campus (Singapore) in the beautiful gallery area. Guests begun their journey with a sustainable French product market where they could taste and purchase fresh produce such as cheese, caviar, charcuterie and seasonal fruits and vegetables. They then participated in either a caviar workshop led by Sturia in the morning, or a cheese workshop led by Mons in the afternoon.

Participants learned about the process behind the production of these products and tasted them with champagne pairings from Billecart-Salmon. Our Managing Director Jenny Ang and Dean Luciano Lopez also shared about EHL Campus (Singapore) and our sustainability & CSR efforts across the Group and campus.

19 – 21 November 2021 Service Innovation by Design Short Course The short course took place over a three-day period (November 19th – 21st) on EHL Campus (Singapore). The course covers the different angles of creating and innovating customer-centric services and topics such as digitalization and transformation. A total of 26 professionals (8-30 years of working experience) joined the course representing industries such as tourism, education, events, hospitality, logistics & supply, and aviation.

Thanksgiving

Although Thanksgiving is not usually celebrated in Singapore, this year the student experience team wanted to have an activity to show appreciation for the new intake and the staff that have been working tirelessly over the past year. The student experience team customized gift boxes for all staff and students on campus and encouraged the community to leave small notes, gifts or anything they would like to give to show appreciation to one another.

Singapore Campus: Meet the Faculty What’s the first thing you do in the morning to get your workday started?

Coffee: lots and lots of coffee - followed by emails and looking at my calendar but it has to start with a cup of coffee.

What are you looking forward to the most for this new semester?

I can't wait just to get the students into the classroom. I’ve been looking forward to that since I joined EHL – this semester is going to be fantastic. I look forward to seeing all the students, getting them in the classroom and to start talking and being with them.

What drew you to this new role – Singapore, EHL or both?

Yes. (laughs) I love everything about this, I spent over a decade in Hong Kong before I moved to Singapore, so I love living in Asia, I love being here. EHL is the number one school for this industry in the world. So why not stay in a location that I love and work for the best school that you can get to? It’s fantastic to be here.

Piece of advice that will stay with you for the rest of your life?

It sounds incredibly cliché but never trust a book by its cover. This goes beyond books; it goes to people as well. You don’t know what someone has experienced before they see you – they might be having a bad day, something might have happened, they might have had some bad news. So don’t just assume that everybody is coming with a clean state, they all have a background so take things with a grain of salt and try to understand what’s going on with them. Treat them as you would want to be treated and just be one with them.

One thing the students would be surprised to find out about you.

I have a Guinness World Record.

Yeah, a world record for the world's longest biscuit roll, set that a few years ago. So that's my one fun fact.

Dr Guy Llewellyn Assistant Professor Quickfire round: Favorite place in Singapore?

Oh I’ve only been here a few months! I’ll go with Bukit Timah.

Where can we find you outside of the office?

Probably on a walk somewhere. I like being outside, walking, even if it’s hot out.

Favorite city?

Here!

If you could win an Olympic medal for any sport, real or fake, what would it be?

I’m going to go with curling.

Interview with Dr. Guy Llewellyn

News from EHL Departments Student Business Project How an SBP helped INTEL define the IoT in hospitality SBP coach, Ian Millar, tells us about his latest project client, INTEL, and their desire to use the Internet of Things in the hospitality market.

The EHL Student Business Projects (SBP) are known for their high quality and value.

No matter the industry sector, if it’s vaguely related to the world of hospitality, people turn to EHL. There is no definition of the Internet of Things in hospitality, so the SBP defined one!

1.

What exactly is the Internet of Things?

The Internet of Things, or IoT, refers to the physical devices around the world that are now connected to the internet, all collecting and sharing data . Consumer-based devices function better with the help of IoT data. Imagine the regular readings of fridge temperatures, would you rather send out someone every hour to check and list the state of the fridge or have an IoT sensor that sends an alert to a smart phone to advise of any temperature changes? The same applies to air quality, room heating and the general health of a building.

2.

How did a company like Intel come to be an SBP client?

It’s amazing to think that the world’s leading chip maker (77$ billion last year) turned to an SBP to understand how IoT can be used in hospitality. This is both flattering and indicative of the power of the SBP network. We had done a project for Yoonik last year and the recommendation reached Intel via word of mouth.

3.

What were Intel’s main takeaways?

Market knowledge Even if IoT is more suited to luxury and upper upscale hotels, simply due to the costs involved and the complexity of the technology stack, the SBP helped Intel understand that IoT is essentially of interest to asset managers since it helps to increase the value of assets and reduce overheads and spending. It leads to clarity on the make-up and structure of a hospitality building especially where managers, operators and owners are concerned.

But IoT is also of use in vertical hospitality & retail sectors, not just hotels.

Service apartments and residence-style accommodation - the fastest growing market in Europe thanks to the rise in remote working possibilities. Guests want more of a smart home and less of traditional hotel structure. This expanding niche market suits IoT facilities with sensors embedded in curtains, heating, lighting, fridge and oven to facilitate a busy person’s stay – and yet still feel like more of a home.

Back-of-house Another important takeaway was the realization of how IoT is key for optimizing behind the scenes operations. With many hoteliers still reluctant to accept that contactless is indeed the future, there is no denying that the back-of-house and engineering departments can benefit enormously from the technology that IoT offers. This is due to the fact it does not touch the customer experience and that, since it is mainly sensor-based, it is linked heavily to the physical asset (the building).

Holiday Wishes

We asked our students: What are your holiday plans?

What are you hoping for 2022

News from EHL Departments Introducing New F&B Outlets

Virtual Campus Tour from our Student Ambassadors Maj Miglar and Amina Pavan

NoriNori Sushi Bar

FMR Bar

Sitting with a Staff Remi Walbaum What is your current role at EHL today?

My current role at EHL is Chief Innovation Officer, which means I am working on identifying the evolution around education and deriving scenarios from it. I have been working for the past years on what could happen to us in the future. For instance, with my team, we designed a project called EHL Next, a concept to position EHL in the future of big data, and understand what a data-driven university could be doing and where the position for EHL would be, in particular within hospitality and education. We found out very rapidly those who own the data on hospitality will be able to do serious lifelong learning in the sense that they will be able to follow a professional hospitality path from anywhere in the world whilst expanding their level of knowledge and so be ready to potentially change job. And that should be under the control of the EHL Next in the future.

What were the obstacles in achieving what you have achieved today?

Rémi Walbum Chief Innovation Officer

When you're talking about the future, the biggest obstacle is being confronted by people who say “there is no need to change, we’re doing very well, we've always done it like this”. So there are two mentalities that you have to fight against. The first one is, we've always done it like this. The second is working in a company that works well. Change is not seen as necessary and does not need to be radical. Whereas if you work in a company that is suffering, people understand that they need to change.

Running the innovation processes, what are some of the changes you have implemented and how has it affected EHL? I think the primary change management that we've done was during the design of the future campus, which was very innovative in the way that we used the crowdsourcing of ideas. The future campus was designed by over 300 students involved throughout the globe. The second-biggest contribution is undoubtedly our business plan on EHL Next, which is a breakthrough. Apart from that, one of the things I've liked doing most is thinking about the future. For the students, for instance, I tried to introduce art here at EHL, but again it was too innovative and too early, however I'm sure it will come back. The message is: our students should be exposed to various elements from the outside world.

The industry is being drastically disturbed by the importance of data. Hoteliers needs to understand this. If they don't control it and participate, they will no longer successfully manage their hotels. Ownership of and flexibility of running the operations will be critical. Suppose Google and Amazon own your data, plus if they own your payment system, this will eventually put you in a very weak position when running your business.

Where do you see the innovation processes at EHL in five years, and where will it take the students?

Hopefully, the innovation process will be embedded in every student's brain; again, they will know what design thinking means and what minimum viable products require. It will certainly be a new area for the school's management where we will need to be able to turn around programs and initiatives much faster than we did before. I can already see this at the student level and at management level, and as a consequence for all employees.

What is your plan for the upcoming winter holiday? And what are you hoping for in 2022?

I intend to go ski touring if the snow is here as a Christmas present! And in 2022, I hope to spend more time with my grandchildren.

Sitting with Faculty Ian Millar Describe your journey as a professor at EHL and outside of EHL

My inside and outside of EHL have been a very long journey; it has been 20 years that I have been with EHL. A lot has changed; when I started, it was about 100 students. It grew a lot with the expansion of campuses in Singapore and Passugg.

During my first few years as a professor, exams were prepared on diskettes; imagine making a diskette per exam for every student. But now, you can see significant digitalization starting with Teams Meeting and online course materials. Everything was paper and books back in the day, and I had to share two printers downstairs amongst all staff and faculty.

In terms of outside of EHL, working with the school also helped me expand my knowledge of the hospitality industry, helping me with hospitality techs contact networks and later with the knowledge, bringing that back to EHL into my classroom lectures.

Have you ever collaborated with an EHL alumni for any projects? What are some of the advantages of working with one?

I have done many, being here for so long! It’s very much a relationship thing, a mentorship role, or even an uncle kind of thing. For example, I got a great group of ex-students whom I am close with, who either come to me for advice or particular Ian Millar projects that they want me to get involved in with assisting and Manager of Inst. of Business supporting them, sometimes also goes along to giving them Creativity & Senior Lecturer career advice and giving my students recommendations based on my network and their strengths. For example, Hotel Hero was doing, helping them out and becoming their backbone. I like to see that as an investment part of EHL and what I take passion in doing. One of the most important lessons you will learn at EHL is that you’re not just paying for the education but also for the network, whereas as an Alumni, you can seek help from the most talented individuals in specific industries. When you graduate, you don’t necessarily leave EHL, but you belong in an industrial part of EHL. To get in more details, a student of mine comes to deliver courses along with me. It is a notion of giving back to the community. That is one of the significant strengths of our school.

In what ways do you think the EHL alumni network is affecting the industry?

Some people call us the Mafia; there’s a lot of great hotel schools, a lot that we work with. There is much competition, but in the end, it’s the hospitality and the way to perfect it. Hospitality is an innate feature; when students come to EHL, they come to perfect it. I’ve walked into airports where I bump into students. The Geographic coverage that our school has is vast. If I go on a trip, I will not look online but rather contact my ex-students or the connection I established while working at EHL. Within the industry in general, you have that connection with people in the same industry. When you say you want to learn hospitality, you’re not, and you just come to this school to perfect it, the willingness to serve. This is where things happen, and when you are in hospitality, there is empathy. We should be very proud of what we have and what the school can offer.

With the upcoming winter holiday, what is your favorite holiday meal? and What are your holiday plans?

My favourite holiday meal would be very traditional. Roast Turkey and as they say all the trimmings! Although I will pass on the Brussel sprouts and go with minted peas! Roast potatoes I always do with a bit of turmeric, gives a great colour and will do for Mrs M my caramelized onions that she really likes and yes I always do the cooking. The day starts with the traditional gin and tonic at 10:00 AM and then into the kitchen for cooking as mise en place is always done the day before. Must have a few mince pies around the house as well as a large tin of Quality Street. End of Christmas day will always be with a jar of Stilton Cheese. Sorry my French friends stilton is the number one cheese!!!

As for location will be spending the Christmas time at home. Nice and relaxed. I don’t ski so no trips to the slopes although I do enjoy the occasional day out for trips. My brother may be coming over this year as I have not seen him since 2019 because of COVID and as he will drive that means I can get a restock of all the important British foods you cannot get over here.

Sitting with a Student Rachel-Felicia Glenn Tell us what got you into the world of hospitality.

Rachel-Felicia Glenn Bosc 5 - Alumni Relations Comms.

So I'm from an area of New York called the Catskills. But it's nicknamed the Borscht Belt because historically it's an area where many Jewish immigrants from Europe would go and spend their summer holidays before it was possible for them to go back to their home countries. And so this area was filled with huge resorts, and my grandparents worked in them. And my grandfather was the music director for many of these resorts, so he would spend his summers going from one hotel to another and doing the composition and playing piano for the resorts. So growing up, my grandparents were huge advocates to keep tourism alive in the area. But as well, really specific with my grandfather, he tried to teach my brother and I piano. My brother is an incredible piano player, and I am terrible. But one of the ways that he wanted to inspire us to learn piano was to tell us all these stories about his time in the hotels and all these adventures that he would have and people he would meet, so there's a lot of other things that led to me getting into hospitality. Which, I think that was the first spark.

So you worked in hospitality before coming to EHL. Can you tell us a bit more about your experience becoming an EHL student while having already worked for a couple of years, So I worked and did two years of community college to get my associate's degree in the US. I was staying in Hawaii, and I realized that just meeting a bunch of different professionals in hospitality was something I was interested in. But I wanted to be sure before I so I worked and did two years of community college to get my associate's degree in the US. I was staying in Hawaii, and I realized that just meeting a bunch of different professionals in hospitality was something I was interested in. But I wanted to be sure before Committing to a four-year degree and just a ton of different things shifting in my life. So I decided to Ithaca, New York. I was able to enroll very quickly within a month of deciding I wanted to study hospitality at a community college. And at the same time, I was able to get a summer job in guest service where I was able to move up into management, and then as I was studying hospitality, I realized I just wanted to do it firsthand. And so, I just started applying to any hotel in the area. I got a job as a front desk agent and worked my way up to managing the front office, the front desk, and the bistro. Which wasn't fancy at all. I mean threestar hotel and not probably what EHL people have in mind when we think of hotels and hospitality. But it was my first experience, and it was extremely practical. And I guess that's the best way to describe it was practical because it was learning the rooms division in the morning, going to my classes, and then that evening having to run the front desk and seeing how everything was applied. And so that for me was super confirming that I did want to study hospitality, and then I wanted to commit to it. But I also was very aware of the practicality, maybe how I was losing out on, like the opportunity to educate myself more because I was already learning what I saw on the job and wanted to expand on that. And living in Ithaca and having an outstanding hospitality school for reference right in front of me, I got a good idea of the type of program that I wanted. And so I searched for EHL found it, and from that moment I knew that it was where I wanted to go.

And do you feel that you have added much teaching to your practical experience?

Absolutely. Yeah. When I think about how much I was learning then, which was already a lot compared to how much I'm learning now. It feels so small. What I learned in two years feels like what I learned in that two years we covered in the first six weeks of EHL wisely. Yeah, okay. By the way, it's incredible. And I think like the way the system is designed, you don't get to pick your courses and that you really don't have a choice in what you learn. You learn a bit of everything and not just expanded the depth but the breadth so much more than I would have ever pushed myself on my own to learn.

Staying in Switzerland for three years. Tell us as an American citizen, what's the most exciting and the most boring thing about Switzerland?

The most exciting I'll start with, the most boring I think I would never get used to how early things close. Like the New Yorker in me doesn't think about going grocery shopping before 11pm, and that doesn't really accommodate the Swiss lifestyle. But the most exciting one, maybe not in Switzerland, is just the proximity to other places was so different from the US. I mean, just my ability to go from my first time being in mainland Europe was 2018. And now I've been to 13 Different countries, even with COVID. So like that for me, is something I would never have imagined.

Sitting with a Student Matthieu Moser Tell us a bit about yourself and your current role within EHL I am a Swiss citizen and grew up in the canton of Bern.

Before EHL, I worked at UBS and Credit Suisse and at the reception of a Parisian palace for my AP internship.

As a watch enthusiast, I did my administrative internship at GMT Publishing in Geneva, where I had the opportunity to work with nearly 80 luxury watch brands. Another passion of mine is cinema, and I love going to film festivals. Since the Preparatory Year, I have been involved in the student life of EHL, first as a Class Representative, then as a Student Ambassador, and finally as a member of the Student Council.

Matthieu Moser Student Council - Alumni Coordinator Bosc 5 What is your role as an Alumni Coordinator of the Student Council? And how can that be of help in the future?

My role in this one-year mandate is to link the students with the Alumni family. I work closely with the Alumni department to organize various events. Within the Student Council, I contribute to identifying the different contact points where we can put the network into play. The goal is really to try to bring the two communities together as much as possible. I think it's essential that these efforts continue. The network is one of the school's promises to its students, and from what I've seen and heard so far, the exchanges are very successful. Students enjoy meeting alumni from different generations and different career paths. As for the alumni, they are excited to come back to campus and meet the "next generation”.

What are some significant changes within the AEHL Community? Were you directly involved in some of the changes?

The most recent change for me is the re-branding of the school from Ecole hôtelière de Lausanne to EHL Hospitality Business School, but that is just the tip of the iceberg. We notice on a daily basis the shift that the group is taking. EHL's reputation is based on its history and values. Therefore, it is essential for me to understand where we came from to know where we are going. And exchanges with people who have known the institution at different times in its evolution are essential. The network is present worldwide and in multiple professions, yet we keep this common attachment.

Finally, I think it is very important to be aware of the differences between those who graduated before the pandemic, those who are graduating during it, and those who will graduate once it will (hopefully soon) be over. As a Bosc 5 student, I have experienced the crisis in the middle of my studies, and I see some of my colleagues’ concerned about their future. Many of them wonder which master's degree to take or which first job to choose in a world recovering from this unprecedented crisis: here too, contacts with the network can be very valuable and the solidarity among the community is essential.

What are your plans for the upcoming winter holiday? What are you hoping for in 2022?

Some skiing and family time for the holidays, but winter vacation is often synonymous with revision since final exams are coming soon. I hope to be able to enjoy a "real vacation" in February and travel outside of Europe. I have many expectations for this year of 2022. It should be the year of my graduation (I always prefer to use the conditional). Then it will be time to find my first job. But before that, I still want to enjoy my last months on campus, with my friends and all the people who make our time at EHL so precious.

Sitting with an Alumna Christie Ho Tell us a little bit about yourself?

I grew up in Shanghai, and moved to a city that was a complete tangent to what I was used to. I did this as I wanted to explore and find out more about myself. Now I am a project coordinator at a 3 MICHELIN star restaurant in Singapore, working closely with management to plan and execute various projects.

Christie Ho (AEHL 2020) What influenced you in working for a 3 michelin star restaurant? What are some connections that you created within your studies at EHL? I dream to one day establish my own F&B group. I trust that this is currently the best step for me to learn the ropes of running a successful business.

The friends that I made, professors, and alumni network are invaluable. I cherish the friends that I made deeply - they have shaped me to be who I am today, and although we are no longer in the same city, they have been my family for such a tremendous milestone in my life. The professors at EHL drew a benchmark for my What are some key memories of EHL and how are you taking part in the AEHL family network?

There are no independent key memories of EHL, it is simply a lifestyle that I've grown an immense nostalgia for.

I always try my best to make it to group networking sessions held at the EHL Singapore campus, and always do my best in providing special care to budding EHLers. values, and ingrained in me skills that could be adapted and used at every level of career development. Last but not least, the EHLA network. Much larger than I could've imagined, and they're always willing to offer a helping hand.

What is your holiday plan and what are you hoping for in 2022?

I plan on going back to Switzerland this New Years to visit my friends and I hope that in 2022 we can build and realize more dreams together.

Sitting with a Stammvater Marc Mordant Tell us a bit about yourself and your current role within EHL I am an Alumni that graduated in 1999, many moons ago. It was a life journey through hospitality, so I worked in hotels for several years, 5 years in the US and moved to London for 15 years. I stepped down of hospitality directly and got a job in an American IT company based outside of London. After working for them for 15 years, I moved to a startup company, a competitor. Took the risk and moved company. Now I moved to Tallinn due to family reasons; my hobbies are still photography after having a side business in London. I look after my kids and now with a family. My lifetime hobby and passion is taking care of my children, and of course, like any other hospitality major, I follow a lot of wines and wine pairing!

Marc Mordant (AEHL 1999) Stammvater Nordics What was your biggest motivation in wanting to become a Stammvater?

When I moved to London, I was part of Stamm Great Britain, a treasurer for a few years. When I moved to Estonia, I researched a Stamm nearby. After contacting EHL, the closest Stamm was in Norway. I was always curious if there was an AEHL community within Tallinn or Estonia, and of course, there were a few! I gathered a Facebook group and started a small committee to bring everybody together.

The Facebook group began to grow immensely, with the initiative was widely accepted, which incentivized the Stamm Nordics to be created by EHL. The whole motivation behind why I organized the Facebook group was to bring all the Nordic stamm ladies and vater together to create events and incorporate the AEHL Family.

What do you seek the achieve during your role as a Stammvater?

As announced as Stammvater, as mentioned previously, I want to create a community where AEHLers could call it home or give them an impression that they are welcome. Recently, with the Stamm opening, we had a few members joining, and of course, due to covid restrictions, many of the members could not attend.

What are your holiday plans and what are you hoping for in 2022.

Ideally, I would love to go back to the UK, as I have lived there since pre-teen. So I still have my family there. I hope that the restrictions change in traveling to attend the Stamm meetings wherever they are registered. Now with a family, during my winter break, I want to spend some quality time, the time that I have missed during Covid, with my loved and close ones. In 2022, I am hoping that in the future.

Launch of Stamm Nordics and Lausanne

Stamm Nordics

Stamm Lausanne

Alumni Achievements

Holiday Benefit Offers

Holmes Place Lausanne

Chali

Description of the Company:

Description of the Company: Chali, directly translated to Tea Gift from Chinese, is a tea gift company that was created with the purpose to offer the best quality of traditional Chinese tea and teaware in a creative and elegant presentation. We believe that the experience of tea drinking is an unmatched gift, to you and yours, ideal for any occasion.

Centrally located in the Globus building, Holmes Place Lausanne is geared towards making life easier for you.

Open 7 days a week with 2000 square meters of naturally lit, air-conditioned, and fully equipped workout space; it is a real pleasure to work out any time of the year.

Description of the Offer: 12 months- CHF 123.- (instead of CHF 144.-) 24 months- CHF 104.- (instead of CHF 124.-) Plus we will offer you the admin fee of 130.-

Description of the Offer: 20% off all order with the discount code EHL-FAM. Promo code applies on all products, except on the special offers.

Contact Information:

Contact Information: Holmes Place Lausanne Rue de la Mercerie 12 1003 Lausanne +41 21 310 47 70 lausanne@holmesplace.ch

https://chali.shop/

benefits@ehl.ch for more info EHL Connect for more offers

Holiday Message from AEHL Office

They say time flies when you’re having fun!

Or when you’re extremely busy and dedicated to the EHL Alumni Community!

Thinking, strategizing, developing, crafting and much more of this was done this past year in order to bring to you an enhanced experience.

Connecting, communicating, sharing and listening were key to moving from ideation to creation.

As we are all about to wrap a second year of uncertainty and challenges, we won’t fail to remind you that you can rely on your AEHL Family.

Reach out to each other, connect, share, laugh, and enjoy good times. For it is in union that we face difficulties and it is through vulnerability that we can grow strong, together, as a Family.

Happy Holidays everyone from the heart of your Chalet-à-Gobet Campus to the warmth of your home.

Your Alumni and Industry Relations Team

Bottin

Our deepest condolences goes to the family and friends of: José Mari Agarrista AEHL 1962 Susan Penrose Heeb-Turner AEHL

Congratulations to: Anne Boggio AEHL 2000 for the birth of her daughter Petr Balabin AEHL 2017 for the birth of his son Patrick Puricelli AEHL 2015 Wedding Samantha Marion AEHL 2015 for the birth of her son

"Winter is not a season, it's a celebration" - Anamika Mishra

Your Alumni & Industry Relations Team Grégoire, Fabienne, May, Yu Han, Sébastien , Daniel, Oliver & Tae Joon

EHL Alumni Network Route de Cojonnex 18 CH - 1000 Lausanne +41 21 785 13 60 alumni@ehl.ch