#andre mack

New Post has been published on https://recepti-kuvar.rs/online-edkukacija-kako-veliki-sistemi-prevazilaze-krizu/?ONLINE+EDKUKACIJA%3A+Kako+veliki+sistemi+prevazilaze+krizu Recepti+i+Kuvar+online

ONLINE EDKUKACIJA: Kako veliki sistemi prevazilaze krizu

Švajcarska obrazovna grupa Winsedswiss pokrenula je online edukaciju za sve koji rade u hotelima i restoranima, sa mogućnošću dobijanja sertifikata najbolje škole u ovoj industriji: Kako veliki sistemi prevazilaze krizu.

KAKO VELIKI SISTEMI PREVAZILAZE KRIZU

Švajcarska obrazovna grupa Winsedswiss, koja ima ogranke u Švajcarskoj, Rumuniji i Srbiji, ponudila je mogućnost dodatnog učenja kroz online obuke za menadžere i zaposlene u hospitality industriji. Planirani su kratkoročni i dugoročni kursevi u ovoj industriji i njenim uslužnim granama, kako bi se pružila podrška svima koji su pogođeni krizom i pandemijom korona virusa, koji je doveo do smanjenja finansijske moći kao i proglašenja velikog broja tehnoloških viškova.

Svesna velikih finansijskih gubitaka, velikog broja zaposlenih koji su proglašeni tehnološkim viškom i neizvesnošću koja vlada u celom sektoru ugostiteljskih i hotelijerskih usluga, Winsedswiss obrazovna grupa pokreće online obuke za menadžere i zaposlene u hotelima i restoranima, pod nazivom Hospitality Resilience Talks i Hospitality Resilience Journey. U aprilu mesecu će ih držati međunarodno poznati stručnjaci na engleskom jeziku.

U okviru programa Hospitality Resilience Talks tokom aprila meseca organizovani su  online intervjui sa međunarodnim liderima u ugostiteljstvu i biznisu. Oni govore  kako su se njihove kompanije prilagodile ekonomskoj recesiji, koja su rešenja primenili za ponovno pokretanje preduzeća i koje savete imaju kako da se prevaziđe ovaj period u ugostiteljstvu i njenim povezanim granama.

Nakon prvog uspešnog intervjua sa Jean-Claude Biverom, izvršnim direktorom TAG Heuera, u petak, 17. aprila, u 18 sati biće dostupan intervju sa Elie Vannier, predsednikom Hovione Holding Ltd. i partnerom odgovornim za evropsku kancelariju Chevrillon & Associés SCA. Sa ponosom možemo reći da su ova dva stručnjaka ujedno i članovi Savetodavnog odbora Winsedswiss grupe.

Tri dana nakon objavljivanja svakog intervju, uslediće online razgovor koji će voditi profesor Rej F. Iunius i njegovi gosti. Za gledanje intervjua i učestvovanje u razgovorima, potrebno je registrovati se na linku https://winsed.swiss/hospitality-resilience-talks

ONLINE EDKUKACIJA: Kako veliki sistemi prevazilaze krizu – foto Winsedswiss

Drugi deo Hospitality Resilience Program-a je Hospitality Resilience Journey, koji se sastoji iz niza obuka, organizovanih kao vebinari za srednje i izvršne menadžere u hospitality industriji, a održavaće ih prestižni treneri iz celog sveta na teme poput upravljanja rizicima, repozicioniranju brenda ili obnovi marketinških strategija. Prvi vebinar održaće se 21. aprila u 17:00 EEST, a gost će biti gospodin Paul Dubrule, osnivač hotelskog lanca ACCOR i član savetodavnog odbora Winsedswiss. Svi oni koji su zainteresovani za ove besplatne vebinare mogu da se registruju na zvaničnom websajtu kompanije  https://winsed.swiss/.

„Verujemo da je u ovom trenutku celoj hospitality industriji potrebna velika pomoć i mi kao obrazovna ustanova želimo da doprinesemo tako što ćemo olakšati pristup relevantnim znanjima za ovaj sektor. Iz tog razloga, preduzeli smo dva projekta tokom ovog perioda: prvi da obučavamo one zaposlene koji ostaju kod kuće i a drugi je da im ponudimo relevantne savete poznatih svetskih stručnjaka, poput onih iz Ecole hotelière de Lausanne (EHL). Želimo da zaposlenima pružimo najviši stepen obrazovanja, a da industriji ponudimo savetovanje u ovim teškim trenucima”.  – objasnio je Rai F. Iunius.

Winsedswiss Grupu, koja posluje u Švajcarskoj, Rumuniji i Srbiji, osnovao je Dusan Wilms, uspešan poslovni čovek i dugogodišnji generalni direktor METRO Cash&Carry Rumunija, zajedno sa profesorom Ray F. Iuniusom iz Ecole hotelière de Lausanne (EHL), jedne od najprestižnijih edukativnih ustanova u svetu koja se bavi školovanjem vrhunskih stručnjaka u oblasti hotelijerstva, ugostiteljstva i svih uslužnih delatnosti. Svi polaznici ove edukativne ustanove biće licencirani od strane EHL što će im omogućiti svetski priznate diplome.

Saopštenje za medije, Winsedswiss Serbia

PROČITAJ: GDE MOŽE DA SE KUPI KNJIGA TRADICIONALNI RECEPTI DOMAĆE SRPSKE KUHINJE?

Pročitajte još:

Portal Recepti i Kuvar online je svrstan u TOP 50 sajtova u Srbiji!

Ukoliko vas interesuju svi naši recepti, kliknite na link: RECEPTI. Zbirke najboljih recepata naših saradnika nalaze se u sekciji kuvar, ukoliko želite više da pročitate, klikinte na link: KUVAR. Ukoliko želite da pogledate našu naslovnu stranu, kliknite na link: RECEPTI I KUVAR ONLINE homepage.

Winemaker. Sommelier. Author. Creative Director. Designer. These are just a few words that describe the force that is André Mack. Whether he's at his vineyards in Oregon or opening up a new business in New York City, André is proof that you can do anything you want to do in life if you have the drive, passion, and creativity to make it happen.

Our conversation begins with a look into André's current life, and from there he shared how he switched careers from finance to wine. He also talked about his design agency Get Fraîche Cru, and even gave us a little information about his latest project -- a new book titled 99 Bottles: A Black Sheep’s Guide to Life-Changing Wines. André might not be a fan of titles, but after this episode, I can think of a really great one for him -- changemaker! Enjoy!

Revision Path is a Glitch Media Network podcast.

SUBSCRIBE, RATE, AND REVIEW: Apple Podcasts | Google Podcasts | SoundCloud | Spotify

Maison Noir’s O.P.P., or Other People’s Pinot Gris.

See related posts:

https://byroniuspunk.tumblr.com/post/136640203901/opp-other-peoples-pinot-pinot-noir-by

https://byroniuspunk.tumblr.com/post/147168931611/knock-on-wood-a-chardonnay-by-mouton-noir-wines

Baa Baa Black Sheep, Have You Any Wine? A Q&A With Winemaker André Mack : NPR

For a busy man, André Mack is remarkably chill. He runs two companies, designs labels and coloring books and wine pun T-shirts (one reads "Beaune Thugs"), is in anupcoming documentary on minority winewakers in Oregon, and does some wristwatch modeling on the side (it's exactly what it sounds like). Oh, and he has two kids under 10, with a third on the way. "I woke up today, so that's plenty to be thankful for," he tells me when we talk.

When it comes to winemaking, Mack is refreshingly brassy toward a notoriously buttoned-up business: "At the end of the day, it's just grape juice," he says. "No one needs anything that I make. The last thing we need is another wine on the shelf. So that just makes me grateful for the people who do enjoy it."

Mouton Noir, Mack's first company, opened for business in 2007. His grapes come from six different vineyards in Oregon. Right now, Mouton Noir sells 13 wines. The bottles, originally designed to be served in restaurants, are now available in stores, online and for wholesale order in the United States and 11 countries around the worldfrom Spain to Japan. Mack's latest venture, Vine and Supply, is a "Pinot Noir-centric" wine producer that's set to open in early 2016.

Mack doesn't look like most people's idea of a wine expert, nor does his journey in the biz. He got a job at McDonald's when he was 16, had stints at Red Lobster and Chuck E. Cheese (he was the mouse), and then moved on to higher-tier restaurants. By the time he became the sommelier at Thomas Keller's Per Se, once called the best restaurant in New York City by the New York Times and deemed the third most expensive restaurant in the world, he stood out like a sore thumb, or, as his friends called him, a black sheep.

The New York Post loves Small Thyme Cooks, our friend and Sommelier Andre Mack's rad coloring book, featuring famous (and infamous) chefs from around the world... and so do we!

I became a graphic designer because I didn’t have enough money to design my wine labels,” said Mack.

Manhattan food giants depicted in black and white include Tom Colicchio of Craft Restaurants, Eric Ripert of Le Bernardin and April Bloomfield of The Spotted Pig.

Eric Ripert offers award-winning French fare at Le Bernardin in Midtown Manhattan.

Also included in the book are the Mast brothers of Williamsburg’s Mast Brothers Chocolate, Paul Liebrandt of The Elm, also in Williamsburg, and Carlo Mirarchi of Roberta’s in Bushwick.

There are many more famed Brooklyn foodies — including Frank Castronovo and Frank Falcinelli of Frankies Spuntino in Carroll Gardens, Saul Bolton of Saul’s restaurant in the Brooklyn Museum and Andy Ricker of Red Hook’s Pok Pok, who didn’t make the roster.

Dearest Friends, please assist me in nominating my friend and client Andre Hueston Mack (http://moutonnoirwines.com

) for a James Beard Award. The goal is to move Andre from proposed nominee status (oh the politics of the awards) to official nominee in the area of  Outstanding Wine & Spirits Professional.  Essentially, we're voting to have him made an official nominee. So feel free to kindly forward this message to your contacts. The deadline is Dec 31, 2012. 

  I appreciate you and  your support. HAPPY NEW YEAR, YA'LL!!! ~ Robin

  The steps are as follows:

  Register here http://awards.jamesbeard.org/default.aspx

Go To:

http://jamesbeard.starchefs.com/awards/vote/index_2.php

3. Log in to vote

Click On:

Outstanding Wine & Spirits Professional

Fill Out Ballot:

First Name:  Andre Hueston

Last Name: Mack

Restaurant: Mouton Noir Wines

City: Brooklyn

State: New York

Click On:

submit