Friends often ask me how do I maintain my network. Years pass and yet I am remembered. Why ? There are several answers :
– passion : people notice & remember it – curiosity : I am genuinely interested in the people – caring : I regularly give and take news. – gratitude : I thank people who gave me time or introduced me people. I regularly let them know how things are going thanks to them.
BE MEMORABLE
Following my interview with Sébastien Alvarez I wanted to thank him for giving me time and access to this private circle of the Chinese Business Club. I naturally thought of a nice bottle of wine. But while texting him I thought of something more memorable and exclusive.
I love asking each guest to describe themselves through a taste, texture or dish. Sébastien loves meat. I naturally thought of the International market of Rungis, this magical and privileged place where only buyers and visitors can access.
Beyond enjoying a rib steak at 9 am in one of Rungis restaurant, I called back people I met more than 10 years ago. Each was important in my professional life and I am happy to have seen them so many years later.
CARE ABOUT THE PEOPLE
Every time people take the time to listen, advise or welcome me I thank them. This is obvious but how often do you thank people and let them know how things are going since you met ? Networking is not only about business, it is about human relationships. It is even more important as you may be a solopreneur. We all know the adage « Alone we go fast, together we go far ». We don’t necessarily need to have partners or a team. Entrepreneurs, solo or not, can also choose to surround themselves well.
In 2012 I came for the first time to Rungis and met Olivier Perrichon, owner of BUTET : a premium supplier of mushrooms, miniature vegetables.
In 2014 I filmed an interview with François Berléand at Le Veau qui tête where I met Serge Nadaud, owner of NADAUD DELAHAYE : tripe & meat supplier.
In 2015 I staged an unexpected dining room for the TV show Les Carnets de Julie. I met Jean-François Chemouni, owner of FINAL TOUCH, premium exotic products.
In 2023 I made ESSEC master students meet Hillel Sebag, owner of LEOFRESH exporting all the best from Rungis to palaces all over the world.
Gastronomy is an underestimated asset in your professional success. My workshops on the professional meal are for young salespeople.
Empowerment : why and how gastronomy enriches self-confidence. Leadership : the basics of communication and the art of asking the right questions. Culture : boost historical and artistic culture throughout gastronomy’s point of view.