Rencontre avec mon parrain de promo, Benjamin Binot (GE 02) DG de P&G France et Benelux
- Keep In Touch
- Le 4 mars 2019
Lors de son discours, Monsieur Binot a joué franc jeu et s’est livré sur lui, son parcours, ses choix. De ses paroles, deux phrases m’ont marqué profondément car elles répondaient à mes interrogations d’une manière simple et juste à la fois : « Ne vous conformez pas à la ligne parfaite : il n’y a qu’une seule route, c’est la vôtre. Faites-vous confiance, il n’y a pas de mauvais choix. » En l’écrivant ça peut paraître trop simple mais je vous assure qu’en pleine période de recherche de stage et de questionnement sur son avenir, lorsqu’on est tenté par plein de chemins différents, ces quelques mots servent de boussole.
Pour nous aiguiller davantage, notre parrain a insisté sur le besoin de redéfinir sans cesse sa notion de réussite, de sortir de sa zone de confort afin d’évoluer et de choisir une entreprise en accord avec ses valeurs. Pour être en mesure de se poser ces questions, même quand les semaines sont bien remplies, le conseil est le suivant : cultivez votre jardin intérieur. En somme, sanctuarisez du temps pour prendre du recul, vous ressourcer et réaliser une activité plaisante.
Merci Monsieur Binot pour le partage de votre précieuse expérience."
Longue et belle route à tous,
Ambassadeur Etudiant Audencia Alumni
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Tech, inno... Découvrez The mag #6 pour tout connaître des dernières tendances !
Chers diplômés, Nous avons le plaisir de vous présenter le 6ème numéro de the mag consacré aux sujets "Tech" et "Inno" qui innondent nos quotidiens. Six étudiants d'Audencia reviennent d'une Learning Expedition au coeur du CES (Consumer Electronics Show) de Las Vegas et de la Silicon Valley. Ils partagent avec vous ce qu'ils ont appris à l'occasion de ce séjour d'étude, initié, financé et accompagné par des diplômés. Au sommaire de The mag #6 : Un voyage au centre de la Tech Les tendances innovations les plus marquantes du CES 2019 L'histoire de Jordi Torras (Euro MBA 04), un entrepreneur de la Silicon Valley Un sujet sur les médias de demain avec Benoit Régent (GE 93) et Florent Peiffer (SciencesCom 02) >> Lire The mag #6 << Comme d'habitude, vous retrouverez également les autres rubriques du magazine pour tout savoir des dernières news de l'Ecole, du Réseau, de l'international... Bonne lecture !
5- Keep In Touch
- Le 31 janv. 2019
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Audencia alumni and faculty dine in Cape Town, South Africa
Nestled between the Atlantic Ocean crashing to the west and Table mountain rising majestically to the south, drenched in the warm South African sun, Cape Town is hard to top. It is here that we caught up with Pierre Lambret, graduate of Audencia GE finance track in 2003 and now owner of Plant, a vegan restaurant right in the heart of Cape Town’s central district. “The food has to be great, and on top of that it’s vegan!” Pierre’s approach to veganism is by no means fanatical and he appreciates oysters and mussels from time to time. But he has embraced a vegan diet for the last 18 months following some years as a vegetarian and is fully supportive of a non-animal diet. But how did this adventure unfold? Pierre’s background in finance, beginning with Audencia and then at Alstom, took him across the world from Malaysia to Switzerland to Vietnam and stood him in good stead for setting up Plant. Having travelled extensively through Asia and North America, he decided to return to the country of his birth (albeit only the first three months of his life) to follow his dream of setting up a restaurant. The menu is inspired not only from Brittany but also from the countries he worked and travelled in. Of course galettes are there, but so too are dim sum, burgers, nachos and bobotie – a typical South African dish, AND they’re vegan! It’s been a year and a half since Pierre bought Plant and developed the vegan menu and welcoming ambiance. One of the biggest challenges was on the service side. While he focused his efforts on perfecting the food in the kitchen, the front of house interaction was tough to get right and Pierre invested time with his staff in building the kind of work culture he wanted to welcome customers. “I thought I was working without a boss, but it’s not true, I have hundreds of bosses every day!” While the business wasn’t set up as a social enterprise, it has a notable impact, both environmentally through offering non-meat, fish or dairy dishes, and socially. Employees generally come from acutely challenging backgrounds, travelling sometimes two hours from their communities to the centre of Cape Town. Not all of them had schooling to enable them to read, speak English or be at ease with calculations and some also face significant poverty or domestic abuse. The social side of the business has developed with time and Pierre now arranges the transport for his staff to get to Plant. He trains those keen to work up from positions as cleaners to more skilled work as waiters and cooks and now has trained two chefs to work at the restaurant. His personal investment in his staff grew as he learned their situations and he has built a solid team keeping the restaurant up and running from morning until evening. Thanks Pierre for welcoming us to your restaurant along with fellow Audencia alumni in Cape Town – the company was great, the food was delicious - here’s to the future growth and success of Plant! Thank you to professor Jennifer Goodman for taking the time during her vacation to connect with alumni in Cape Town!
2- Keep In Touch
- Le 6 mars 2019
Autres actualités
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Il est encore temps de répondre à l'enquête de la Conférence des Grandes Ecoles !
Cher(e) diplomé(e), Le saviez-vous ? En 2018, 89,4 % des diplômés des Grandes Ecoles et 86 % des diplômés MASC ont trouvé un emploi dans les six mois qui ont suivi leur diplomation, en hausse de près de trois points par rapport à 2017. Quant à Audencia, l’école décroche la septième position du dernier palmarès général des Grandes Écoles de commerce établi par le magazine l’Étudiant. Ces chiffres ne sont pas tombés du ciel ! Ils résultent des sondages réalisés chaque année auprès des diplômé(e)s pour établir une photographie précise des atouts de chaque établissement. Qu’elles proviennent de The Economist, du Financial Times, de l’Etudiant ou encore du Wall Street Journal, ces enquêtes vous permettent notamment d’en savoir davantage sur l’insertion professionnelle de votre promotion et la façon dont votre diplôme est perçu par les entreprises. La Conférence des Grandes Écoles, à laquelle adhère Audencia, mène en ce moment même une vaste étude auprès des diplômé(e)s des trois dernières promotions. Quel sera le classement de votre école cette année ? Combien êtes-vous à travailler à l’étranger ? À quel niveau de rémunération pouvez-vous prétendre ? Autant de questions qui trouveront leurs réponses par le biais de votre participation. Nous comptons sur vous !
1- Get Involved
- Le 1 mars 2019
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Audencia alumni and faculty dine in Cape Town, South Africa
Nestled between the Atlantic Ocean crashing to the west and Table mountain rising majestically to the south, drenched in the warm South African sun, Cape Town is hard to top. It is here that we caught up with Pierre Lambret, graduate of Audencia GE finance track in 2003 and now owner of Plant, a vegan restaurant right in the heart of Cape Town’s central district. “The food has to be great, and on top of that it’s vegan!” Pierre’s approach to veganism is by no means fanatical and he appreciates oysters and mussels from time to time. But he has embraced a vegan diet for the last 18 months following some years as a vegetarian and is fully supportive of a non-animal diet. But how did this adventure unfold? Pierre’s background in finance, beginning with Audencia and then at Alstom, took him across the world from Malaysia to Switzerland to Vietnam and stood him in good stead for setting up Plant. Having travelled extensively through Asia and North America, he decided to return to the country of his birth (albeit only the first three months of his life) to follow his dream of setting up a restaurant. The menu is inspired not only from Brittany but also from the countries he worked and travelled in. Of course galettes are there, but so too are dim sum, burgers, nachos and bobotie – a typical South African dish, AND they’re vegan! It’s been a year and a half since Pierre bought Plant and developed the vegan menu and welcoming ambiance. One of the biggest challenges was on the service side. While he focused his efforts on perfecting the food in the kitchen, the front of house interaction was tough to get right and Pierre invested time with his staff in building the kind of work culture he wanted to welcome customers. “I thought I was working without a boss, but it’s not true, I have hundreds of bosses every day!” While the business wasn’t set up as a social enterprise, it has a notable impact, both environmentally through offering non-meat, fish or dairy dishes, and socially. Employees generally come from acutely challenging backgrounds, travelling sometimes two hours from their communities to the centre of Cape Town. Not all of them had schooling to enable them to read, speak English or be at ease with calculations and some also face significant poverty or domestic abuse. The social side of the business has developed with time and Pierre now arranges the transport for his staff to get to Plant. He trains those keen to work up from positions as cleaners to more skilled work as waiters and cooks and now has trained two chefs to work at the restaurant. His personal investment in his staff grew as he learned their situations and he has built a solid team keeping the restaurant up and running from morning until evening. Thanks Pierre for welcoming us to your restaurant along with fellow Audencia alumni in Cape Town – the company was great, the food was delicious - here’s to the future growth and success of Plant! Thank you to professor Jennifer Goodman for taking the time during her vacation to connect with alumni in Cape Town!
2- Keep In Touch
- Le 6 mars 2019