Food Lion’s Post

Today, we would like to introduce you Sacha Cruz, Class 2024. Sacha is completing his studies at the Global BBA and will be joining ESSEC MSc in Hospitality Management (IMHI)'s in September. He is looking for an apprenticeship in the hotel and restaurant sector, with a CSR component. Who are you? Hi! I am Sacha, a 4th year BBA student. Being French, I have always loved food, maybe it comes from my parents who both cook or maybe it is because it is so easy to have access to the best food in here. Whether it was during my exchanges or simply during family trips, this passion took me through multiple cooking classes around the world and I am now pursuing my passion for food in my professional career in the hospitality industry (not as a chef unfortunately). Why did you choose the ESSEC Food Chair? Despite being a very complete program, I felt like the Global BBA did not provide a way to specialise in a specific industry or sector. When I saw the FBC communications I knew there was something to investigate: understanding the challenges faced by the food industry is, in my opinion, one of the most interesting and ever present topic as a business school student. No matter who you are and where you live, you need food to survive, but is it possible to provide enough food for everybody? What impact do you leave on the planet when you eat? What is a successful restaurant? How can food chains, producers, distributors etc reinvent themselves to face all these questions ? It was to answer all those questions that I joined the food chair, and also a bit for the study trip and the Cordon Bleu seminar. What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC? And why? The most interesting experience we had within the FBC was in my opinion the "Food Concept Creative Workshop" where we had the chance to receive representatives of three companies of the travel retail industry : Altarea Commerce, SSP Group plc and VINCI Airports. This workshop consisted in solving real business cases that were given by the three companies. While intense, it gave us the opportunity to reinvent a way to consume food, start from scratch, tackle challenges that do not exist in more "traditional" contexts and in fine discover in details the world of Travel Retail through the expertise of some of the biggest actors of this industry. And now...? The end of the semester marks the end of my wonderful experience with the FBC chair and in parallel my undergrad studies at the Global BBA. However, it does not mark the end of my ESSEC journey as I will be joining the Msc IMHI in September. I am now actively looking for an apprenticeship in the hospitality industry and if my apprenticeship could include a CSR component, that would be a perfect fit. I cannot wait to see what the world has in reserve for me, maybe another chair :)

Very happy to have successfully completed my online course in Science of Gastronomy from The Hong Kong University of Science and Technology. This is my first step into the world of food technology and I look forward to continuing my learning in the field. I was introduced to food research and science during my last internship and a real interest was born! It seems more than necessary and interesting to understand the technical aspect behind each ingredient in order to grow and evolve as a chef. #foodgastronomy #foodscience #research #foodtechnology #hkust #plantbasedcooking

This bachelor's degree program consists of three academy years that blend internship & practical training with rigorous study in pastry & culinary as well as in business and sustainability & strong focus on academic studies. #culinaryartsbachelordegree #culinaryartsbachelorsdegree #whatisculinaryartsdegree

Hey Connections! I would like to share my riveting experience of an Online Assessment of Nestlé Intership Program, consisting of various simulations of Real-World business projects. Gained several insights into the world's largest food and beverage company. #Nestlé #IntershipProgram

A master's degree in culinary arts is a specialized program that delves deep into various aspects of food preparation, culinary techniques, food science, kitchen management, and often includes elements of entrepreneurship and culinary leadership. It's a great option for those looking to advance their culinary skills and knowledge to a higher level, whether they aspire to become executive chefs, culinary instructors, food researchers, or food industry consultants. Many universities and culinary institutes offer master's programs in culinary arts, often requiring a bachelor's degree in culinary arts or a related field as a prerequisite. These programs may include a combination of coursework, hands-on kitchen experience, internships, and a final thesis or project. Graduates of these programs can pursue careers in various sectors of the food industry, such as fine dining restaurants, catering companies, food media, food product development, and culinary education. #studyculinaryarts #studynextoverseas.

Thrilled to share that I've completed my first evaluation as a Retail Graduate Associate in Fresh Food Department! 🎉🎉 Huge thanks to my amazing Mentor Ahmad Salman and Department Head Javed Iqbal and Khurram Shehzad for their guidance and support. Their support has truly been insightful. Looking forward to continuing my learning journey! Great Moments for Everyone, Everyday! #RetailGraduateAssociate #FirstEvaluation #FreshFoodDepartment"

The launch of JUMBO Academy aims to address the talent shortage in Singapore's F&B industry. The academy is partnering with institutions like the Institute of Technical Education (ITE) and its offerings include internships, scholarships, and upskilling courses. While the initiative seems commendable on the surface, it's important to critically examine its implications. Firstly, it raises questions about the underlying reasons for the talent shortage in the F&B industry. Is it solely due to a lack of training opportunities, or are there deeper issues such as low wages, long working hours, and limited career progression within the sector? Moreover, the partnership with ITE and the focus on attracting students and mid-career professionals could be seen as a strategic move to fill entry-level positions rather than addressing systemic issues within the industry. It's crucial to ensure that such initiatives lead to meaningful improvements in working conditions, wages, and career advancement opportunities for all F&B workers. The emphasis on scholarships and fast-track programs may also raise concerns about creating a two-tiered workforce, where those with access to such opportunities are privileged over others. While JUMBO Academy's launch is a step towards addressing skill shortages in the F&B industry, it's essential to scrutinize its long-term impact on workforce development and whether it genuinely addresses the underlying challenges faced by F&B workers in Singapore. Are initiatives like JUMBO Academy the solution to the F&B industry's woes, or are they simply perpetuating systemic issues and inequality? Share your thoughts below! 🔥🔗 #F&B #JUMBOAcademy #TalentShortage #Singapore #WorkforceDevelopment

A master's degree in culinary arts is a specialized program that delves deep into various aspects of food preparation, culinary techniques, food science, kitchen management, and often includes elements of entrepreneurship and culinary leadership. It's a great option for those looking to advance their culinary skills and knowledge to a higher level, whether they aspire to become executive chefs, culinary instructors, food researchers, or food industry consultants. Many universities and culinary institutes offer master's programs in culinary arts, often requiring a bachelor's degree in culinary arts or a related field as a prerequisite. These programs may include a combination of coursework, hands-on kitchen experience, internships, and a final thesis or project. Graduates of these programs can pursue careers in various sectors of the food industry, such as fine dining restaurants, catering companies, food media, food product development, and culinary education. #studyculinaryarts #studynextoverseas

Your consumption of fruits and vegetables runs so much deeper than picking up your favorite fruit at the store. Has that food been a staple in your house? For how long? Why? Did that food contain strong cultural presence? Did you think the food provides health benefits, so that is why you picked it up? Did you know where your fruit was grown, packed, and shipped from? What about the company that sold it to you? I never consciously thought about these questions, but they all played a role in my shopping habits and health outcomes. But after my 10 weeks at International Fresh Produce Association, I do! Thanks to Barbara Hochman, Larry Zink, and Rachel Blake, I'll never look at nutrition purchasing habits the same. If you are interested in learning more about why people buy the products they do, commodity sales, or other functions of the produce industry, reach out to me or even better, Barbara Hochman! The produce industry is always looking for new talent and is the friendliest industry I've worked for. I've made incredible relationships and have generous mentors thanks to International Fresh Produce Association. International Fresh Produce Association is looking for 2025 summer interns! I could go on and on about my experience. Below is a summary of my summer with International Fresh Produce Association.

We’re thrilled to showcase the fantastic work of our Cultivate intern, Faith Catanzaro, and our Recruitment Coordinator, Marianna Pinto, MPS! 😎 They’ve done an incredible job crafting engaging content for our media pages. Check out one of their many impressive creations below. #ContentCreation #TeamWork #Internship #Recruitment #MediaMarketing #ProfessionalDevelopment #CultivateSuccess