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 guest is Jean-François Mesplède, a former Michelin Guide France director. I interviewed him to better understand what makes the difference between restaurant a two or three stars.
JEAN-FRANÇOIS MESPLÈDE, AUTHOR, SPEAKER
Trained as a sports journalist, he began writing for the magazine l’Hôtellerie restauration and created the guide Lyon Restaurants. Jean-François Mesplède wrote several books including Trois étoiles au Michelin (Three Michelin stars).
He explains the birth of the guide and how this marketing tool has become a reference in the world of haute gastronomy.
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.