I interview people from various industries to understand the importance of meals in their professional lives. Learn from leaders how to turn gastronomy into a precious soft skill.
My second guest is Assya Van Gysel, co-founder of TEDx Saclay. Business meal enthusiast from breakfast to afterwork, she is sharing with her secrets to choose places adapted to each situation.
ASSYA VAN GYSEL, CO-FOUNDER OF TEDxSACLAY
Assya speaks about the influence of her Moroccan culture and her mother on the importance of meals in her professional life.. According to her a meal is about « sharing an energy» beyond food. I asked her about her tips for a quick lunch break, about her criteria to choose the right place for professional meals and her habits in the company canteen.
During lockdown what she missed most were meals with her colleagues. Her secret for an express lunch break : A lentil dal healthier and tastier than a sandwich isn’t it?
Gastronomy is an underestimated asset in your professional success. Make your salesteam save time learning in a few hours how to better understand people & better work with them.
Empowerment : why and how can gastronomy help you gain confidence. Leadership : the basics of communication and the art of asking the right questions. Culture : boost your conversation throughout historical meals & gourmet artists.