
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.
BERTRAND BALLARIN, MANAGEMENT EXPERT
My conversation with Bertrand Ballarin, former military and director of social relations at Michelin group, goes on about military & corporate meals. There are many ways to share a meal in the workplace to transform relationships, to produce work or to celebrate an achievement. « The conversation and authenticity allowing by meals have an incredible transformative virtue. Work isn’t about the meal but what we say during the meals, the messages we convey to others on this occasion.»

The meal is at the heart of events and professional relationships. My workshops target sales team, managers and entrepreneurs who want to empower their brand image and network. An idea for your next seminar ?
EMPOWERMENT : gain confidence thanks to gastronomy LEADERSHIP : use meals to better understand people & better work FRENCH CULTURE : enrich know-how throughout history & art.

MEMORABLE MEALS
He tells me about memorable meals of his professional life, those that made him vibrate like the bivouac meals, the Christmas meal in the army and a festive meals in China. Far from clichés, the Chinese are cheerful, outgoing and completely let them go in professional meals unlike the French.
RESPECT THE CODES
Bertrand tells me a story about the company canteen where habits in the army are different. « When I recently joined Michelin I discovered the workers mustn’t be disturbed during th lunch break contrary to soldiers. This is a rare moment during the day when they remain in silence. Factories are so noisy that it is not recommended to come and greet them during their lunch break. »