ENG AEHL - e-Journal - December 2022

Your #AEHL eJournal Looking back...

Editor's Note

‘ Tis the season !

The season to be with our loved ones thankful for our blessings , and to look back and appreciate how far we ’ve come this year

Yes , it was a year filled with transformations a whole new Campus to new ideas and concepts such as our Montreux Jazz Café at EHL and a fresh vegan restaurant, made by students

It was also a year where almost two thousand alumni could regather on our beloved Lausanne campus to share stories of what they since graduating . From new business ventures to marriages and family growth . It was such a delight to welcome you back and see your smiles once again

At EHL , we ’re so proud to see all that you ' ve achieved and to be a part of your story. It ’s truly impressive to see the different paths each of you has taken . We would like to wish you a wonderful time off with your family and loved ones . May the upcoming year bring you even more success , happiness , and health .

We really can ’ t wait to see what your next steps will be .

Off to 2023! SANTÉ !

Your Alumni & HoneyBee Team

# EHLFamily

Back to the Roots Alumni Event

WHAT AN EVENING!

We could not be prouder of our Alumni Community and the EHL Spirit that you ' ve all showed on that Saturday, 19 th November.

We took so much pleasure in organizing such a unique event that we hope you had a memorable time on campus with your second family

After all , the evening was a perfect representation of the diversity and uniqueness of our # EHLFamily : over 100 nationalities represented , people flying in from over 50 countries and a graduate frome every single class since 1958! What a way to celebrate our community in our new EHL Campus Lausanne

From all of us in the team , we would like to sincerely thank you for your participation to your event, your energy and EHL Spirit is what made the evening a success !

We greet you farewell and hope to see you very soon

Best regards from Chalet - à - Gobet, Your Organizing Team Committee

Grégoire , Christophe , Fabienne , Morgane , Sébastien , Daniel ,

Stéphane & Guillaume

BROWSE Discover and reminisce a night to remember by browsing through our online gallery of the evening

THE

Campus Updates From EHL Campus Singapore

This September, we welcomed our 3 rd and largest intake of students since opening our campus !

Our students represent 30 different nationalities and bring brand - new perspectives . Over the summer, 14 student assistants and helpers planned the program to fully integrate the new students into the campus and Singapore : trips to Sentosa Island , treasure hunts around campus , team games , and the return of the Amazing Race .

The faculty and academic team have significantly grown and we look forward to growing the EHL Family and further enhancing the educational experience for our students .

EHL Career Series

This semester, the EHL Industry Relations Team is proud to present the “ EHL Career Series ”, a succession of exciting engagement events for our students to get up close and personal with industry professionals , discover new opportunities , and build their passions for their future careers .

As part of this series , we conducted weekly panel discussions with alumni and industry experts focusing on key verticals that students were interested in :

• Hotel Corporate Offices

• Real Estate & Consultancy

• Financial Services

• Marketing , Branding & Advertising

• Entrepreneurship , Innovation & Technology (upcoming )

• Luxury Retail (upcoming )

Company visit, October2022.

We also had weekly company visits available on a limited signup basis for our BOSC 3 students to get first - hand insights into the various organisations and hear about internship and career opportunities

We are grateful to our partners for welcoming our students , including :

• Marriott International

• Hilton

• InterContinental Hotel Group

• TBWA

• Regent Hotel Singapore

• Raffles Hotel Singapore

• Kingsmen Creatives

• JLL

• Andaz Singapore

• 1880

The faculty and academic team have significantly grown and we look forward to growing the EHL Family and further enhancing the educational experience for our students.

20th October 2022 – An Evening of Connection & Opportunities

On 20th October 2022, we welcomed industry partners for an Employer Appreciation Event and hosted an APAC Career Opportunities Presentation for our students.

As part of the Employer Appreciation Event, we presented EHL Group and various collaboration opportunities, followed by a tasting workshop conducted with the guidance of chef Lepinoy Sebastien, a brilliant three-star Michelin chef from the renowned Les Amis Group.

Following the session, companies could interact directly with students and share industry insights and career opportunities

For the students looking for opportunities in APAC, a separate presentation was conducted to help develop strategies for a successful job and internship search, generate realistic career options, and explore resources for finding and evaluating potential positions and career paths

It was the first time we ran the Employer Appreciation Event in this format for our close partners and it was an exciting session for all students and industry partners

Next page: various photos from the EmployerAppreciation Event.

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Campus Updates

From EHL Campus Passugg

Hospitality is overflowing with emotions . So finding and developing teams with high levels of emotional competence is key for growth and success . Learn about the development of a tool by EHL Passugg that assesses emotional competencies in hospitality

Measuring Emotional Competencies in Hospitality

The ultimate goal of hospitality is to craft satisfaction This starts with our teams and enables the experience to be shared with your guests .

Satisfaction is an emotional state Often , we wait for our teams and guests to inform us of how they are dissatisfied Then , we ( hopefully) act and use this to chart a new path . The EHL Group , on the other hand , prefers to strive for excellence from the beginning

This destination of satisfaction changes , evolves , and challenges our abilities . Even if the precise destination is not always certain , we CAN identify where we start from , which informs the best approach and the first steps to move forward .

Individuals with higher levels of talent and achievement exhibit higher levels of soft skills and emotional competence So how can you begin to understand and evaluate the level of emotional competencies in your teams and future talent ?

The good news is that it can be done , scientifically (and accurately). And such a measure has never existed for hospitality specifically, until now

EHL SSTH , with the guidance of our colleagues at the University of Geneva , is currently developing the EHL Emotional Intelligence Assessment for Hospitality. This assessment will provide clear information on how our future talent and existing teams perform in terms of understanding , recognizing , regulating , and managing emotions

The tool will be hosted on a digital platform There , the participant will be exposed to genuine , highly emotionally charged situations , developed with the collaboration of hospitality industry professionals

Through a series of different measures , with right and wrong answers , we can display reports on performance , identify weaknesses , and emphasize strengths

The goal is to enhance the Learning & Development and Talent Acquisition functions of our industry. Supporting our team ’s learning path and development allows them to reach their full potential . And placing the right people in the right positions helps ensure proper fit and function Both are critical factors in associate retention , one of our biggest challenges

Enhancing the levels of emotional competence in our teams will turn a profit - chain trickledown effect, into a flowing river, emptying into a pool of satisfaction .

Our alumni can be proud knowing that the EHL Group always strives to innovate and improve its impact on the world of business and hospitality. Much more is yet to come , so if you want to learn more or simply keep up with the progress , please let us know. We welcome and value your engagement.

SCAN THE QR CODE

To receive updates on the progress of the assessment. We will reach out to you with further details and possibilities to get involved .

This assessment will provide clear information on how our future talent and existing teams perform in terms of understanding, recognizing, regulating, and managing emotions.

Sitting with the Stamm Lausanne

Interview With Jenna Racine & Guillaume Bertil Stammlady And Stammvater

CONNECT

WITH JENNA RACINE ON LINKEDIN

Kindly introduce yourself

CONNECT WITH GUILLAUME BERTIL ON LINKEDIN

JR: My passions are about people , culture , human learning , and building projects that have a positive impact and that bring people together And I love finding ways to bring out the extraordinary in situations that might be seen as ordinary at first glance .

Having grown up between Montreux and Lausanne , I ’ ve been traveling the world with a huge sense of curiosity, and commitment to hospitality I am now based in Lausanne , working in the field of marketing , sales , and PR , in relation with health , hospitality, and culture

GB: I graduated in 2008 and never left Lausanne I ' ve been working for nearly 15 years in the digital Marketing industry in startups to multinational companies , in various industries : FMCG , Media , Tourism & Leisure , Hospitality Now, I ’m working in a startup incubator in Lausanne

It ’s been a year since you joined the Stamm as Stammlady/ Stammvater, how would you describe the past 12 months ? What has been a highlight ?

JR: This past year was full of wonderful surprises , and this was just the greatest way to start our mandate With our amazing committee , we ’ ve been out in the field , reaching to our Alumni , bringing them together, and creating strong bonds .

We ’ ve been organizing 15 events since February 2022, with a total cumulative participation of nearly 1'500 Alumni , including more than 800 people who participated at least once in our events , bringing together graduates from 1971 to 2022.

Our events serve as platforms for networking , yes , but more importantly they are incredible occasions to seize opportunities , to develop synergies and simply be at the “ rendez -vous ” with the best of surprises that are waiting to be seized

Each Alumni has a role to play in developing our community and we ’ ve seen this year how powerful it can be when one gets truly involved . They find great job opportunities , business connections , intellectual developments , friendships , and of course , the most important, love .

GB: So far, I wasn ' t expecting to gather more than 800 alumni in our events , with some coming to every single one . So , if I had to choose one thing , it would be the mindset / enthusiasm and the energy. They are the key to the success of these events

What were your motivations to join the Stamm ?

GB: Since my graduation in 2008, I have frequently been to Alumni events and got the chance to find a job , hired 2 interns , found several business opportunities for my own company and met people who became close friends . For me , this is what everyone should expect (or benefit) from this outstanding community.

My main motivation is to create these types of opportunities for other alumni .

Our events serve as platforms for networking, yes, but more importantly they are incredible occasions to seize opportunities, to develop synergies and simply be at the “rendez-vous”.

As AEHL , we all strive for excellence in every action we ta being able to count on each other, to be united among ourselves , both professionally and personally

We are one big family, united and strong , open

Indeed , the reward comes from this unique EHL Spirit community, and our mission is to maintain it and constantly n

Can you give us a sneak peek of what ’s coming up for the Stamm Lausanne in

JR: I know Alumni would say that 2022 was the year of the Afterworks

And in 2023, we will keep our monthly Afterworks in the extraor creative , audacious , and entrepreneurial spirits of ourAlumni

That said , 2023 will also be the year of additional projects in re impact, developing master classes , academic strength and mindfulness the challenges that we hav

GB: I ’d like to thank our team for the great work they di came up with for 2023. New type of events in terms of size

STAMM ACTIVITIES ARE TAKING PLACE THROUGHOUT THE YEAR IN THE BEAUTIFUL REGION OF VAUD IN THE # EHLFAMILY SPIRIT OUR GOAL IS TO REUNITE ALUMNI BASED OR VISITING VAUD.

As AEHL, we all strive for excellence in every action we take and we are driven by this strong spirit of being able to count on each other, to be united, proud of each other...

CONNECT WITH THE STAMM LAUSANNE/VAUD

Sitting with an Alumnus

Interview with Camille Berthaud, CEO of Compass Group France

Tell us about yourself

CB: I am an alumnus , class of 2007. Originally from a family of hotel and restaurant entrepreneurs Normandy. For the past 15 years , I ' ve been working for Compass Group France , a contract catering company Also , I ' m of course passionate about F& B and this is a sector where I am - and will be - evolving for the rest of my professional life .

You were appointed as CEO of Compass Group , France We ’re proud to see our alumnus at the top of such prestigious companies What are 3 things that allowed you to achieve this growth ?

CB: Thank you . Well , the first thing is authenticity. I believe that to flourish in a company, you must first and foremost be yourself It ' s important to be able to evolve

in an environment that you enjoy so , to me , authenticity is one of the key factors to succeed in a career.

The second is curiosity. We ’re in an industry that fastly evolves especially regarding new trends and industry crises that, fortunately, encourage us to be curious about what ’s happening in other sectors , industries , and countries

Lastly, it ' s extremely important to properly surround yourself with the right people in an organization . We can ’ t be good at everything and there ’s always room for improvement This means we can never be 100% on all different subjects on our own So , in the end , it all comes down to surrounding yourself with competent people and creating the most favorable conditions for your team

How have the last 2 years changed the way the group operates ? What about business divisions like Exalt ? Has the operating model changed ?

CB: Of course . The last 3 years have changed us a lot due to the acceleration of home office . Trends such as sourcing products locally, highlighting the terroir, and concentrating on

much shorter supply networks are all being reinforced . This means we have to not only keep up but also evolve , altogether with this particular subject.

It all comes down to surrounding yourself with competent people and creating the most favorable conditions for your team.

To us , the most direct competition are the commercial catering industries , the bistros , the brasseries , and the deliveries This means that we have to adapt our own organizational models , operating standards , culinary offers , and services . Because of that, we ’re keen to innovate by creating new offers and services . This will be done by significantly reinvesting in the build - up of offering , thus ensuring that whatever it is we offer, corresponds to the expectations of our consumers , hence reflecting the consumption trends in the commercial restaurant industry

Adding on , we ’ ve also further developed delivery offers by creating a new entity called ‘ Popote ’which is our first ever cold delivery offer, aimed at smaller companies that don ’ t have restaurants in their corporate buildings

We ’re proud to say we ’ ve also significantly invested in the digital spectrum , which helps ensure that our offers are accessible at all times . For that, we' re developing a lot of digital offers in ‘click + collect ’, which further enhances the consumer ’s digital experience

With Exalt, in particular, we have options where you can easily order appetizers , dishes , and desserts via an App , being directly served at your table as easily as a click of a button .

Exalt, a Compass Group France brand, reinvents the company canteen.

Honestly, I ’d say that the covid crisis and current situation has encouraged us to review, or even accelerate , our reinforcement and supply within France We did so by developing our supplies by focusing on French agricultural channels We also strengthened our culinary offers to be more adapted to new consumption habits and as well next - gen consumers .

Lastly, we aim to further strengthen both our innovation and digital offer by moving to a more hybrid and diversified model that caters to these new consumption habits

Has EHL or its Alumni Network helped you advance in your career ?

CB: Oh certainly. In fact, I was recruited by Compass Group France by an alumni * laughs*. So in the end , it was actually because of the EHL Network that I joined Compass Group France What followed is that I then recruited a lot of young graduates as well , with whom I built my different teams over the years . So yes , you can safely say that EHL played a key role .

Also , I have EHL colleagues who are in different industries with whom I talk to on a regular basis , especially my two friends from HOSCO, Olivier Bracard , and Carl Julien , with whom we have set up fantastic partnerships

And these are just one of many examples . There are quite a few EHL alumni with whom our company works , or with whom we ’ ve developed partnerships

If we take a more global approach , how do you see the future of contract catering in France in the next 5, 10 years ?

CB: Great question ! We ’re in a sector that is undergoing a major transformation and , to get out in front of the pack , we ’ ll have to keep evolving in several aspects .

First, the work- life quality of employees has been a major topic , especially since Covid We need to offer employees a real career plan and not just a job

As you may know, the restaurant sector, in general , is a division with many job offerings . And those who come out on top are the ones that have the best employee brand and the ability to attract talent.

Secondly, there are various opportunities in the global catering sector, such as within sports & leisure , the corporate sector, healthcare , and even education .

Also , today, another challenge that we have to overcome is inflation But, just as with Covid , this can also be seen as an opportunity.

With catering that meets all new trends, employees will feel more fulfilled at work simply because they’ll have a restaurant–or a cafe–with excellent offers. This is much more exciting than eating a salad from home.

For example , self - managed organizations will turn to specialized professionals who have both a purchasing strategy and the resources to face these new challenges

Thirdly, it ' s a sector that will become more attractive for hospitality students and even the general population . I say this because I know that contract catering is a sector with many positive factors .

For example , companies such as Compass Group France , by making a million meals a day in France , have the ability to fundamentally change things . As an example , we can teach children to eat better by developing their palates , their curiosity for different flavors , and the discovery of vegetables , thus promoting healthier diets

Plus , we have the potential to act upon the productivity of companies Because with catering that meets all new trends , employees will feel more fulfilled at work simply because they ’ ll have a restaurant – or a cafe – with excellent offers . This is much more exciting than eating a salad from home .

Lastly, and equally important, we also cater to hospitals and clinics And there too we have the possibility of enhancing the daily life of those who are in a fragile state , simply by helping with proper nutrition , thus helping them eat well .

So , to sum up , I ’m a firm believer that contract catering is a sector with a strong , positive impact And this is only the beginning Joining a contract catering company is a fantastic way to have a true impact on the planet, on health , and therefore , on the well - being of others

HEAD OVER TO COMPASS GROUP FRANCE ' S WEBSITE TO LEARN MORE ACCESS

Sitting with a Faculty

What are your feelings after closing this chapter of 31 years working at EHL?

This is a school of life , family, knowledge , and so much more . I ’d certainly study hospitality again , it ’s such a wonderful profession . I started teaching here in 1992 and was lucky to see all the changes up close from the campus I knew to the campus of today My old teachers became my colleagues and friends , and now even new faces also became friends .

Funny enough , at the start I thought I ’d spend not more than three years here , yet here I am over thirty years later And it has all passed so fast, almost in the blink of an eye , without me ever even realizing it.

And the people I ’ ve met here , oh they ’re one - of - a - kind I feel blessed that many of my students and colleagues have become my friends This is a true gift that I take with me

CONNECT WITH ALAIN NAJAR ON LINKEDIN

With so many memories at EHL , would you have a few memorable ones to share ?

AN: Oh yes , the first that comes to my mind is my arrival I was lucky that, back then , EHL was a small school , very similar to when I used to come as a student myself. At the time , we were celebrating EHL’s 100 th anniversary and we went to Disneyland Paris to celebrate . It was a memorable experience , one that I will never forget

I also have fond memories of my time with my faculty members such as Mr. Durusel , Mr. Lugeon , Mr. Salvisberg and many more . The welcome I received on February 1992 was awesome .

Also , I participated in many Fête Finale and theater activities in the school At the time , both faculty members and students participated in Fête Finale It was so great

This is a school of life, family, knowledge, and so much more. I’d certainly study hospitality again, it’s such a wonderful profession.

I remember as if it were yesterday when Karen Earl , still a student back then , said to me “ Monsieur Najar, would you like to participate in the Fête Finale ? “ And I said ,

‘’sure , why not Let ’s be crazy !’’.

AN: Oh wow, it was such an amazing experience . If I could , I ’d do it all over again .

And I was on the stage , almost bare skin I was wearing a kind of pyjama and singing a silly song

“omelette omelette aux oignon et aux champignons ” in front of all the students . Karen is now one of my best friends and I even hired her to teach Finance here Life is full of nice surprises

I played many roles for Fete Finale after that, such as Cassanova , Julius Caesar Those memories are extraordinary

Another funny memory I have is the now famous ‘ mini bar incident ’. At the time , I was teaching about room service and I was given a mini bar to use in class Two days in , I entered my class and it was stinking , but I had no idea where the smell came from I started sniffing around and opened the mini bar Turns out, studentshad put fish inside it I got so mad and started screaming * laughs* people could hear me up to Lausanne .

Oh , I have so many more memories

For you , what was a constant at EHL throughout all these years ?

AN: Oh , for certain it ’s the EHL Spirit, which is to me one of the most spectacular things about this school . To me , what makes this place special is the family we build . Events such as the annual Gala dinners are a wonderful way to get the family together, even after graduation The Back to the Roots Event was spectacular I met students who graduated in 1995 who had started studying in 1992. They were my first students .

This culture is what really matters here and what we should fight to maintain , it should remain as the foundation of the EHL Family

Is there any message you would like to share with the alumni around the world ?

AN: First of all , thank you , thank you , THANK YOU ! I met the most amazing people , be it students , faculty members , management Plus , so many of the students have become my friends

So , thank you , dear alumni , for being who you are , for giving me so much , for making me grow. Because I ’ ve also learned so much from you Thank you as well for sharing this wonderful experience with me , and for being patient with me * laughs*.

Thank you for all the good times we shared here in the school , for the parties and all those special memories So really, I only want to say thank you , because you ’ ve really made my life special

This culture is what really matters, and what we should fight to maintain, it should remain as the foundation of the EHL Family.

Tell us about “Najar Consulting Services”.

AN: I hope to continue to give my expertise whenever possible and I hope to do so with my consulting company. The idea is to help the alumni in their businesses via consultancy, training, etc

Alumni know me and if they want to benefit from my expertise, feel free to reach out.

What will you miss the most from daily life here?

AN: Oh, everything I’ll miss this family Spirit, the school keeping me young, the daily interactions with so many interesting people from around the world Of course, I’ll miss the students and the amazing lifestyle we shared.

I wish all the success to each and every EHL Alumni, to all my colleagues You are all the guardians of the EHL Spirit, and we need you

I’ll miss this family Spirit, the school keeping me young, the daily interactions with so many interesting people from around the world.

Sitting with the CEO

Interview with Markus VenzinEHL Group's CEO

Could you introduce yourself and your motivations for joining EHL as a CEO.

MV: I ' m originally from Chur, in the Grisons , but grew up in Weinfelden I spent my undergraduate student years at the University of Constance and then obtained my Master and Doctoral Degree at the University of St. Gallen . Then romance took the reins . Upon meeting my future Sicilian wife , I decided to move to Italy where I had the honor of being a Professor and Dean of Innovation at Bocconi University. Our couple grew into a family of four and we now share our life with two lovely daughters . I ’m a lucky man , surrounded by inspiring women who are choosing to support me in my career change

What attracted me to EHL , and what I admire in this wonderful institution , is its capacity to adapt and embrace change to respond to the industry ’s needs Look at how EHL went beyond offering a Bachelor program and seized the opportunity to provide consulting services , to actively support startups , and even start our very own Innovation Hub .

CONNECT WITH MARKUS VENZIN ON LINKEDIN

And then there ’s the human aspect. EHL shows entrepreneurship while keeping its human - centric approach at its heart, something I value deeply. The skills and the way in which EHL teaches , qualify it as a school of life , influencing our students both on the professional and the personal level And of course , the cherry on the cake is that the Group is comprised of passionate people , students as well as faculty and the staff Walking around our campuses , brought to life by students from over 120 nationalities who speak a variety of languages and have so many stories to tell at such a young age , I felt that EHL was really something special .

What are your impressions of EHL so far ?

MV: At EHL , I saw that people live what we teach It ’s hospitality at its best On top of that, of course , it ' s the students that stand out. For example our students dress professionally, a visual cue that is matched by how they interact. Our students are open to the world and have the capacity to maintain great conversations and to masterfully express themselves It makes EHL unique in every way

Also , the new campus in Lausanne is a real jewel of architecture that offers an exceptional living environment to study. It now counts with 80,000 m 2 of grounds (expanded from 25,000 m 2 previously), nearly 850 beds to accommodate students on site and 12 F& B outlets including a new high - end brasserie , a vegan restaurant and even a Montreux Jazz Café that has made its home in the historic building called “ La Ferme ” that many of you know well

What opportunities do you see for EHL’s future in the next 3-5 years ?

MV: For the next 5 years , a focal point will be how our hospitality competencies can and should be developed and what types of skills will gain importance - such as storytelling , cultural agility, being able to execute a flawless service to all types of clients , etc . We ’re also committed to providing an experiential education , both face - to - face and via digital platforms . While we adapt to the changes in education , we ’re also looking at how to support the changes within the hospitality industry, to provide a space for research , innovation , connections and knowledge sharing

We ’ ll always be hospitality- focused , but we also want to train individuals who aspire to careers in other industries After all , half of our graduates end up working in jobs outside of the hotel sector Our business focus is an open door for students , especially those who are unsure of what career to pursue , but it also allows us to captivate a broader audience who might then find their way into the hospitality industry. In the end , it should be about what you can learn here and how this is immensely valuable when applied to different professions and industries .

The new campus in Lausanne is a real jewel of architecture that offers an exceptional living environment to study.

EHLCampus Lausanne

How do you see EHL supporting its 25,000+ alumni around the globe ?

MV: To start : it was incredible to learn that no less than 1800 alumni signed up to attend the ' Back to the Roots ' gathering in November in Lausanne What a crowd ! We definitely want to continue to support the development of chapters and events that make our alumni such an incredibly tight - knit and valuable community.

I see EHL Group as an ecosystem where each activity can support and learn from the others . From working alongside our Alumni to define the future of hospitality and support the innovation of the industry, to developing talent and courses for continued professional development, to providing the framework for a mutually beneficial network of passionate people EHL is at the service of its students , alumni and industry partners and can facilitate exchanges amongst them .

This virtuous circle is the case for example with fundraising . On the one hand , financial contributions via the EHL Foundation for Scholarships and Honorary Loans from generous alumni donors help us make EHL more accessible to students who would normally not have the financial means to attend our programs . On the other hand , to drive innovation within hospitality, we have the ambition to create a fund where alumni , together with EHL , can jointly invest in promising startups . This will probably be more commercial in nature and alumni can expect an economic return .

It’s important to bear in mind that work habits as we know have changed. To keep staff happy, we must learn to adapt.

To you , how could EHL impact the hospitality industry ?

MV: Currently, staffing is a big industry issue , so our most obvious goal and contribution is to identify, train , and inject a quality workforce into the hotel industry

At the same time , we need to keep up with the times . It ’s important to bear in mind that work habits as we know have changed To keep staff happy, we must learn to adapt, for example by implementing flexible work schedules , offering upskilling and reskilling options , and making the best use of technology to enhance and improve the experience This brings with it a need to learn how to digitalize certain activities , something that EHL is incorporating into its teachings . For example , some of our lectures now make use of virtual reality technology ( such as for housekeeping training ). This mindset has great potential to positively impact the industry

What do you want to share with the alumni regarding EHLs strategic changes ?

MV: Despite the turbulence caused by the pandemic , EHL has experienced growth in recent years and shown resilience in an industry undergoing major transformation and in a world subject to multiple crisis Hence , this pivotal period is accompanied by some deep reflection on our mission , vision and key objectives to make sure that what we offer at EHL answers the industry ’s needs and aspirations A new Executive Leadership Team has been recently appointed and is designing the Group strategy 2030, exploring new ways and leading its execution .

As I briefly mentioned before , the labor - shortage is a thorny issue that we are well aware of and for which we have a role to play In addition to the Bachelor ' s degree , EHL Group offers academic programs ranging from apprenticeships to master ' s degrees , as well as professional and executive education . We aim to enrich and enlarge this portfolio notably via the accelerated development of our Graduate School and short courses . We are convinced that this will foster lifelong learning and will support the industry to upskill and reskill its manpower, and thus retain talents

And last but not least, I truly believe in the benefits of human - centric leadership style . Many societal signals and trends force us to rethink how we treat ourselves and what we expect from those around us Our new strategy will be inspired by this human centricity and will emphasize something that EHL has been mastering for almost 130 years : human interactions

EHL Incubator Updates

In April 2022, our SBP students worked on a project that laid the foundation for the Hotel Food Waste Benchmark Their research provided extensive data that allowed HotellerieSuisse and KITRO to plan the benchmark and provide a roadmap to help reduce

Each year, a third of all globally produced food is lost, spoiled, or disposed of. This leads to an unnecessary impact on our land and water, while also contributing to CO2 emissions (not to mention the financial consequences).

But the good news is that proper usage and processing of food lead to substantial resources and cost reduction

With that in mind, the team at HotellerieSuisse (HS) co-signed an action plan to actively salvage unnecessary food waste Under the term "Food Waste" they summarize avoidable food wastage within both private and commercial spheres.

But to tackle this delicate topic, specialized tools (that are usually expensive) or in-depth

training are required This initially high barrier leads the industry to shy away from this ever-growing, important cause that affects restaurant kitchens around the world

Together, HS & KITRO want to provide a way to reduce this barrier and make it easier for the industry to adopt these measures in both an easy-to-understand and compliant manner.

Peter Drucker, a management consultant, stated that "you can’t improve what can’t be measured’’ and "what gets measured, gets managed’’. Simply put, by knowing what (and how much) food you’re wasting, you can effectively put into place preventive measures that help reduce unnecessary losses.

That’s why the need for alternative methods is key to success

Enters, ‘Hotel Food Waste Benchmark’ (HFWBM, or also abbreviated as ‘Bench’). A tool that allows you to compare your food waste performance to diverse hotels so you can learn from others and constantly improve your results Its USP is that it can effectively benchmark food waste against the diverse hotels in Switzerland This in turn drives long-term sustainability, cost reduction, and service efficiency

The creators of Bench are KITRO and HS , and the basis of the collaboration is a Hospitality Booster project The Hospitality Booster is an initiative from HS and its partners that provides networking opportunities for hoteliers , partners from the hotel industry, start - ups , and interested third parties

Benefits of using Hotel Food Waste Benchmark:

- Free access ( no account needed )

- Easy online tool (entry on HS website ; communicate via email ).

- Focus on relevant peers within the hotel industry ( not the entire hospitality industry).

- Self - evaluation ( no consulting necessary)

KITRO is a Swiss startup , founded in 2017. It provides a highly- modern solution to measure and monitor food waste in commercial kitchens where an AI device collects and registers every disposal of food With it, every item is identified and quantified , helping commercial kitchens reduce waste and make informed inventory decisions .

The EHL Incubator and Hospitality Booster collaborate to enable EHL startups to participate in its ‘ Booster Program ’. This allows such startups to benefit from its ‘ Trusted Startup Label ’.

Additionally, if you require any further information or want a direct quote from the creator of the tool at HotellerieSuisse or the Project lead of Sustainability, feel free to email karthik . muralidharan@hotelleriesuisse . ch

Features

EHL Connect - the platform to stay connected and involved with the EHL Alumni Network . Powered by ourAlumni Team globally, its content includes resources , news , and everything else you need to stay up to date with the AEHL world Make the most of your network and discover all of EHL Connect ' s features and what they have to offer For this edition , we will be looking at the :

Privilege Program

Designed as a one stop shop exclusively for the EHL Community the portal will give you access to all

HEAD OVER TO CONNECT.EHL.EDU

SELECT 'PRIVILEGE PROGRAM' UNDER THE 'SERVICES' TAB

FIND YOUR NEXT DEAL WITHIN OUR PRIVILEGE PROGRAM.

CONNECT TO THE PLATFORM NOW

Privilege Program

15% off at The Woodward Geneva

Facing the crystal blue of Lake Geneva , The Woodward inhabits a post - Haussmann style building erected in 1901 by architect François Durel . Take one step inside and the hotel ’s elegant, belle époque façade instantly gives way to an opulent interior completely re - imagined by architect Pierre -Yves Rochon . Home to exquisite dining from L’Atelier Robuchon and Le Jardinier, as well as a two - floor wellbeing oasis including Spa Guerlain , The Woodward is Geneva ’s first all - suite hotel , a lakeside retreat suspended between nature and the city

AEHL BENEFITSHOW

15% off best available rate on your Suite

Mention the code SCHOOL to the reservation team to have access to this exclusive offer

CONDITIONSCONTACT

Valid until December 31, 2023. Please mention the code SCHOOL to the reservation team to have access to this exclusive offer. Reservation upon request and subject to availability.

reservations twg@oetkercollection com

+41 22 901 37 0

Season's Greetings

2022: The Year of Reunions

On behalf of the entire AEHL Team , we would like to thank you for your passion , enthusiasm , and involvement in the Alumni Community As a global network , this past year we have managed to create opportunities and strengthen bonds among our dear members around the world . From the Global Alumni Conference to the Back to the Roots events on EHL’s Lausanne Campus , you have proven to be invaluable ambassadors of the network , and we salute your involvement in this community

As we bid farewell to this year, we will cherish all the memories created and all the milestones we achieved for our dear # EHLFamily. We look forward to 2023 continuing to promote the EHL Spirit around the world – our most precious blueprint.

Wishing you and your loved ones a healthy and prosperous end - of - the - year celebrations !

With our warmest regards , YourAlumni & Industry Relations Team Grégoire , Fabienne , Morgane , Sébastien , Daniel , Stéphane & Guillaume

Career Fair 2022

On October 22 nd 2022, EHL successfully hosted the on - site 28 th edition of the Career Fair where we welcomed over 1,200 participants alongside 500 recruiters from over 170 companies on campus that day – a great demonstration of synergies between our students , alumni , and industry partners !

On behalf of EHL , we would like to extend our gratitude to all participants for your presence and engagement.

WATCH

THE OFFICIAL AFTER - MOVIE

Your feedback is highly valuable for us to improve your future experience If you took part in the event, kindly take five minutes to fill out our feedback survey

Meanwhile , our team is already looking ahead We ’re excited to say that the next Career Fair will take place on Saturday, March 18 th , 2023 . Mark your calendars and stay tuned !

We look forward to seeing you again in the spring

Kind regards ,

YourAlumni

& Industry Relations Team

HELP US IMPROVE THE CAREER FAIR .

TAKE THE FEEDBACK SURVEY

Looking Back The

numbers

10 HOMECOMINGS

Organized with over 500 alumni on campus

1 GLOBALALUMNI CONFERENCE

With 20+ panels , sessions and over 40 speakers .

40+ MENTORING

Relationships created . STAMM COMMITTEES

Newly created in : Lausanne , Engadine , Luzern , New York , Shanghai , KSA , SF, LA , Mexico City, Luxembourg , France - Est, Ireland ...

6 EVENTS

Combining the student and alumni communities

2 CAREER FAIRS

170+ companies and +1200 participants per edition .

BACK TO THE ROOTS

Alumni Event with 1'800 participants on campus

170+ STAMM EVENTS

Around the globe .

220 VOLUNTEER

Stammladies , Stammvaters , and committee members contributing to the network ' s development around the world .

6 EJOURNAL Editions .

• Erin Chen ( AEHL 2016) and Marcus Aw for their marriage

• Enzo Mazza ( AEHL 2016) and Gaelle Croonenberghs for their marriage

• Ieva Luksiene ( AEHL 2008) for the birth of her daughter

• Alex Staartjes ( AEHL 2006) Lynne Marie Staartjes ( AEHL 2011) for

birth of their twin boys

• Carole de Weck ( AEHL 1995)

• Alain Jean Raux ( AEHL 1983)

• Marc Rauer ( AEHL 2022)