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.
GABRIELLE TANA, FILM PRODUCER
Gabrielle Tana is a self taught film producer. One of her key success factor throughout her career is to treat people well. Real foodie I invited Gabrielle Tana to meet the chef Daniel Cunin who explains us our main dish.
Influenced by his Ecuadorian origins, the chef prepared a Seabass ceviche. Infused with beetroot and served with avocado, kata caviar, and seaweed salad, this seasonal dish is a mix of South American & European cuisine.
Back to the table, I ask Gabrielle how she turned out to become a film producer whereas she was a dancer until the age of 17. Gabrielle shares her memories about her father’s restaurant where she met Fred Astair.
Throughout her career as a self taught, she learnt :
– respect : the importance of treating people well – tenacity : not giving up until things are done. – multiculturalism : working with people from different perspectives – inspiration : tell stories of ordinary people doing extraordinary things.
She speaks about the impact of streamers, COVID on the cinema industry. Our conversation ends up with French gastronomical stories.
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 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.