ALUMNI MEETING TOUR - Réseau des diplômés de l'Institut Paul ...
ALUMNI MEETING TOUR - Réseau des diplômés de l'Institut Paul ...
ALUMNI MEETING TOUR - Réseau des diplômés de l'Institut Paul ...
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<strong>ALUMNI</strong> <strong>MEETING</strong> <strong>TOUR</strong><br />
SINGAPORE PROGRAM<br />
27th & 28th June 2013<br />
HOW TO INNOVATE IN FOOD AND HOSPITALITY SERVICES? IN YOUR BUSINESS,<br />
WHAT DO YOU CONSIDER TO BE INNOVATIVE IN YOUR SERVICE APPROACH?<br />
Singapore is the most innovative city of Pacific-Asian region. Known worldwi<strong>de</strong><br />
for its dynamic economy favorable to entrepreneurs, and for the quality of<br />
its infrastructure and multi-culturalism, Singapore became a rich, tasty and refined<br />
city-state.<br />
Singapore has been chosen for the Alumni Meeting Tour 2013. The meeting will be hosted by our<br />
aca<strong>de</strong>mic partner: the Institute of Technical Education (ITE) College West, Singapore. Since 2011,<br />
ITE had been in partnership with Institut <strong>Paul</strong> Bocuse, offering the Technical Diploma in Culinary<br />
Arts with Restaurant Management program.<br />
- THURSDAY 27th JUNE 2013 -<br />
SUBJECT OF THE <strong>MEETING</strong>.<br />
8:30 am WELCOME COFFEE @ ITE College WEST - 1, Choa Chu Kang Grove, Singapore<br />
COMMENT LE <strong>TOUR</strong>ISME POURRAIT-IL ÊTRE FÉDÉRATEUR DE PAIX ?<br />
9:00 am – 9:15 am OPENING SESSION WITH DR GOH MONG SONG, DEPUTY PRINCIPAL OF ITE SINGAPORE<br />
AND HERVÉ FLEURY, CEO OF INSTITUT PAUL BOCUSE<br />
Introduction to the main questions<br />
"Moving forward to 2014, the hospitality industry continues to be optimistic. This is because<br />
Singapore, with its array of exciting tourism offerings, is well positioned to ri<strong>de</strong> on the upswing<br />
of Asia, which has become the economic focus of the world.<br />
The need for Service Innovation is clearly driven by the impetus to meet with increasing<br />
<strong>de</strong>mands of the customers, the push towards increased productivity and the intensely<br />
competitive market environment. How do organisations formulate service strategies in<br />
response to these changing needs and conditions?<br />
In light of this as the backdrop, it would be very exciting to have our distinguished speakers<br />
share their insights, and for <strong>de</strong>legates to exchange views on service innovation.<br />
Dr Goh Mong Song, Deputy Principal - ITE Singapore.<br />
“I look forward to my forthcoming visit to Singapore and I am thankful to ITE hospitality for<br />
welcoming our Alumni meeting Tour 2013.<br />
How to innovate in food and hospitality service?<br />
Give meaning to a service, a way of being and doing, a light signature, an act that belongs to<br />
me, beyond the product, beyond the price, yield, margins, positioning.<br />
Create a link with the other. Won<strong>de</strong>r why I have chosen to offer this dish? What part of what<br />
I am in this hotel <strong>de</strong>coration, in the style and attitu<strong>de</strong> of the team members?<br />
What could you learn about service after these years at Institut <strong>Paul</strong> Bocuse, enriched by your<br />
young career years? Normally nothing, but after all a small revision is not useless! Don’t we say<br />
in the aca<strong>de</strong>mic world that repetition establishes the concept?<br />
Let us share with key speaker’s views and management how to innovate and <strong>de</strong>liver<br />
an efficient innovative service. Hope to see you in Singapore.”<br />
Hervé Fleury, CEO - Institut <strong>Paul</strong> Bocuse.
9:15 am – 10:45 am MARTIN DELL, F&B DIRECTOR<br />
REGENT SINGAPORE<br />
Originally from Czech Republic, Martin Dell has over 20 years of experience in 5-star hotels,<br />
including Four Seasons, Accor and JW Marriott, as well as leading restaurants and bars across<br />
three continents. Apart from <strong>de</strong>livering top-notch wine and dine experiences to guests,<br />
Martin’s dynamism and passion for the industry is witnessed in how he has consistently<br />
transformed creative F&B concepts from paper to reality, whether in Qatar, Hong Kong or<br />
Australia. Among his accomplishments are establishing the world’s first and only Rie<strong>de</strong>l Room<br />
in Hong Kong, becoming the only certified "glasslier" outsi<strong>de</strong> of the Rie<strong>de</strong>l company in Asia and<br />
most recently, opening Dolcetto by Basilico, Regent Singapore's much talked-about all-Italian<br />
pastry shop.<br />
- BREAK -<br />
11:00 am – 12:30 pm TONY CHISHOLM, GENERAL MANAGER<br />
SOFITEL SO SINGAPORE<br />
Tony has worked with Accor for over 9 years in a range of lea<strong>de</strong>rship positions throughout<br />
the region including as General Manager of Sofitel Dalat Palace and Novotel Dalat, and<br />
as Resi<strong>de</strong>nt Manager at Novotel Clarke Quay Singapore during the property’s revamp.<br />
Prior to his current appointment as the General Manager of Sofitel So Singapore, he held<br />
the same position at Sofitel Brisbane Central in Australia. His wealth of experience, keen<br />
industry insights and hands-on approach to hospitality services is set to re<strong>de</strong>fine the<br />
context and meaning of boutique luxury living for not only guests of Sofitel So Singapore,<br />
but members of his own team, too.<br />
Tony’s aim is for every guest to leave Sofitel So Singapore having themselves experienced the hotel’s promise of being the<br />
ultimate in luxury, culture and comfort – all the while imparting to them the essence of Singapore’s unique cornucopia of<br />
culture, lifestyle and gastronomy.<br />
12:30 pm - LUNCH Amber@West<br />
Informal Alumni presentation<br />
2:00 pm – 3:30 pm FRÉDÉRIC LOEB, CEO - &LOEB INNOVATION<br />
Frédéric Loeb closely collaborates with Institut <strong>Paul</strong> Bocuse for the launch of his Trends book<br />
during the first SIRHA World Cuisine Summit. This book is <strong>de</strong>dicated to the last ten<strong>de</strong>ncies in<br />
hospitality and foodservices and was inspired to the Institut <strong>Paul</strong> Bocuse stu<strong>de</strong>nt’s reflections.<br />
Proud of that stu<strong>de</strong>nts’ collaboration, he has <strong>de</strong>ci<strong>de</strong>d to continue the <strong>de</strong>velopment of new<br />
projects in partnership with Institut <strong>Paul</strong> Bocuse for the following years.<br />
Frédéric Loeb has a Master of Political Sciences at the Institute of Political Studies of Paris and<br />
has been advising numerous Top Managers in prospective and innovation for 15 years;<br />
he assists Marketing Departments of the biggest international groups or brands, in or<strong>de</strong>r to transform trends into i<strong>de</strong>as, then<br />
into brands, products, services or places. Always on the lookout for more mo<strong>de</strong>rnity, it argues that sustainable <strong>de</strong>velopment<br />
is not just a trend but a basic principle. His reflections are at the crossroads of the arts of living and culinary arts, health,<br />
fashion and personal sphere, and everything about the world of luxury and entertainment.
- BREAK -<br />
3:45 pm – 5:15 pm TONY COUSENS, GENERAL MANAGER<br />
RAMADA AND DAYS HOTELS SINGAPORE AT ZHONGSHAN PARK<br />
&<br />
NORMAN CROSS, EXECUTIVE ASSISTANT MANAGER, F&B<br />
RAMADA AND DAYS HOTELS SINGAPORE AT ZHONGSHAN PARK<br />
Tony Cousens has over thirty years of luxury hospitality experience when he joined<br />
Ramada Singapore and Days Hotel at Zhongshan Park in December 2011. A British<br />
native with dual Canadian Citizenship and a Permanent Resi<strong>de</strong>nt of Singapore, he has<br />
worked and lived in Asia for the past two <strong>de</strong>ca<strong><strong>de</strong>s</strong>. Through his illustrious career, he<br />
has worked with some of the world's leading hotels groups including The Jumeirah<br />
Group, Le Meridien Hotels & Resorts, and Four Seasons Hotels & Resorts. In 2005, he<br />
also oversaw the S$45 million overhaul and repositioning of the Marina Mandarin<br />
Hotel. Mr Cousens graduated from Westminster Technical College, London UK and<br />
currently resi<strong><strong>de</strong>s</strong> in Singapore with his wife and son.<br />
Norman Cross is the executive assistant manager (food and beverage) for the Ramada<br />
and Days Hotels Singapore, where he will oversee the two restaurants and banquet<br />
and wedding activities leading a team of 130 persons. He brings more than 10 years of<br />
food and beverage experience spanning hotels, city clubs and restaurants. He was<br />
previously with Marina Mandarin and Shangri-la and opened 5 western restaurants<br />
un<strong>de</strong>r Verve Holdings and Creative Eateries. Norman is also a graduate from<br />
International Hotel Management Institute (IMI), Switzerland with a Bachelor<br />
of Arts.<br />
5:15 pm – 5:45 pm CONCLUSION OF THE FIRST DAY <strong>MEETING</strong><br />
EVENING<br />
Meeting at 7:00 pm<br />
DINER<br />
MAISON FATIEN - 76 Duxton Rd, Singapore<br />
Phone +65 6220 3822 - http://lamaisonfatien.com/<br />
Restored and converted, La Maison Fatien Singapour promises to be a perfect blend of classic<br />
French bistro in Asia's true melting pot and gateway.<br />
Contact : Charly TERRADE, Alumni 2006<br />
F&B Director ACP Gourmet Pte Ltd<br />
La Maison Fatien – Fatien Bar a vin – Luxe Catering<br />
charly@acp-holding.com
- FRIDAY 28th JUNE 2013 -<br />
8:00 am - WELCOME COFFEE @ ITE College WEST<br />
8:30 am – 9:30 am INSTITUT PAUL BOCUSE: FIRST DAY’S FEEDBACK, INNOVATION & DEVELOPMENT<br />
Each opinion and comment is important to complete this meeting.<br />
9:30 am – 11:00 am Mauricio CLAVERO KOZLOWSKI, Artistic Director – DAUM-HAVILAND<br />
“I was born at a time when changes occur more quickly than ever before in human history.<br />
This velocity is a key point in my philosophy. Design and life are fused … it is impossible for<br />
me to dissociate these things. If I have to <strong>de</strong>fine my philosophy, “R.I.A.” (RESPONSIBLE<br />
INNOVATIVE ATTITUDE) is the best acronym to explain what I am and how I work.”<br />
A part of Mauricio challenge is to <strong><strong>de</strong>s</strong>ign collection for Haviland. Having known how to bring<br />
its ancestral savoir-faire to life, HAVILAND, French Maker of porcelain, combines tradition<br />
and mo<strong>de</strong>rnity, classic re-editions with the most resolutely mo<strong>de</strong>rn of creations. For the<br />
passion of art and luxury.<br />
Mauricio is also involved in a strong partnership with Institut <strong>Paul</strong> Bocuse ‘savoir-faire’<br />
based on ‘the art of the table’. During the Alumni Meeting Tour, he has <strong>de</strong>ci<strong>de</strong>d to talk<br />
about “Taking an active role into the experience” or what will make the experience<br />
unforgettable for the client…<br />
- BREAK -<br />
11:15 am – 12:30 pm WORKSHOP<br />
In your business, what do you consi<strong>de</strong>r to be innovative in your service approach? In this dynamic<br />
workshop, participants are required to work in small group about their own experience in or<strong>de</strong>r to<br />
put i<strong>de</strong>as together and find the best way to be innovative in service approach.<br />
12:30 pm - LUNCH Amber@West
2:00 pm – 3:00 pm PRESENTATION & CONCLUSION OF THE WORKSHOP<br />
Each group is required to present the results of their work.<br />
3:00 pm – 4:30 pm EXECUTIF CHEF JEAN-CHARLES DUBOIS, BALZAC BRASSERIE (SINGAPORE)<br />
Born into a family of chefs in Angers, Loire Valley, Chef Jean-Charles Dubois’s interest in food<br />
started in his family’s kitchen in France. With over 20 years of culinary experience un<strong>de</strong>r his<br />
belt, Chef Jean-Charles has worked at several Michelin-star restaurants in Paris, including<br />
Jacques Cagne and L’Espadon at The Ritz. In 2004, he joined the Raffles Hotel as Chef <strong>de</strong><br />
Cuisine at the Raffles Grill. In 2009, Chef Jean-Charles ventured out on his own to set up The<br />
French Kitchen, <strong>de</strong>livering his popular brand of French cuisine to local diners.<br />
Chef Jean-Charles was appointed in France as first runner up for the 'Best Chef in France'<br />
award category by Le Chef Magazine. He also earned the World Gourmet Summit's 'Rising<br />
Chef of the Year' award in 2007. Three years later, the French Ministry of Agriculture<br />
<strong>de</strong>corated him with the title of, ‘Chevalier dans l’Ordre du Merite Agricole’, for his contributions in promoting French<br />
cuisine outsi<strong>de</strong> of France. Then, in 2011, he was appointed as brand ambassador of luxury kitchen appliance brand,<br />
Gaggenau, which he continues to represent today.<br />
Chef Jean-Charles brings his culinary philosophy of comforting homestyle French cuisine to the Balzac Brasserie’s kitchen as<br />
its Executive Chef. He maintains his individual style and approach to food, combining the mo<strong>de</strong>rn techniques he has learnt<br />
along the way with his love for the freshest and most distinctive of ingredients.<br />
In April 2013, Chef Jean-Charles achieved his dream of contributing to a children’s charity when he co-authored a children’s<br />
cookbook with a sense of adventure, titled Around the World with Sophie and Remy. Sales proceeds are donated to Open<br />
Book, a non-governmental organisation behind a library in Phnom Penh that provi<strong><strong>de</strong>s</strong> a safe place for all to read, including<br />
children who live on the city’s streets.<br />
- BREAK -<br />
4:45 pm – 5:45 pm CLOSING MESSAGE OF THIS <strong>ALUMNI</strong> <strong>MEETING</strong> <strong>TOUR</strong> IN SINGAPORE<br />
Conclusion after the two days meeting.<br />
Opening question for the next Alumni Meeting Tour.<br />
TEXT<br />
EVENING<br />
Meeting at 8:00 pm GALA DINER<br />
OCF SINGAPORE - The Arts House, 1 Old Parliament Lane #02-02 Singapore<br />
Phone +65 6333 9312 - http://ocf-singapore.com/<br />
OLIVIA CASSIVELAUN FANCOURT (OCF) will <strong>de</strong>liver a complete dining experience of unique <strong><strong>de</strong>s</strong>igns,<br />
exquisite food, crafted song list of music, live band performances and its own love story to tell.<br />
Not to restrict these unique experiences to any place or time.<br />
Contact : Jean-Michel Dixte, Alumni 1994<br />
Senior Director Restaurant Development Asia Pacific<br />
Hilton Worldwi<strong>de</strong><br />
Jean-Michel.Dixte@Hilton.com
CONDITIONS<br />
Alumni Meeting Tour: a way to exchange with renewed professionals in private and limited groups<br />
and to perform your competencies at the service of your carrier and your company.<br />
FEES<br />
2 day’s meeting all inclusive: lunches, dinners and drinks – no additional fees.<br />
Pack: 120 €<br />
Please registered before 14 th of June: Alumni Meeting Tour<br />
For booking room at preferential rates please contact: geraldine.<strong>de</strong>rycke@institutpaulbocuse.com<br />
CONTACTS<br />
Géraldine Derycke, Institut <strong>Paul</strong> Bocuse<br />
Community and Project Manager - AMT Singapore<br />
geraldine.<strong>de</strong>rycke@institutpaulbocuse.com<br />
Jérémy Fifre, Alumni 2005 – Contact Point (Singapore)<br />
Senior Manager, Revenue Management<br />
Banyan Tree Hotels and Resorts<br />
Jeremy.Fifre@banyantree.com<br />
Lydia Y GOH, School of Hospitality - Institute of Technical Education<br />
Lecturer, Hospitality Operations<br />
Lydia_Goh@ite.edu.sg