|
22 March 2011
International Cuisine:
 |
How wining-dining would affect an expat'
life and career? |
|
How important is the choice of food and restaurants
for business meetings? |
|
Which international cuisine is most popular in Turkey?
|
|
How many international food brands operate in Istanbul?
|
|
Which are the most popular restaurants specialized in
a specific cuisine? |
|
What to expect in other leading cities of the world...
|
| |
Discussion
co-chairs: |
|
Mr. Claudio CHINALI, Executive Chef, Borsa Group
|
|
Michael Kern, Corporate Communications Director,
DEKON Group |
|
Mr. Giuseppe PRESSANI, Executive Chef, Paper Moon
Milano Restaurant Istanbul |
|
Mr. Vittorio SINDONI, Executive Chef - Manager, Da
Vittorio Ristorante |
Structure of the program:
Turkey is an expatriate exporting country, and ESU Turkey aims
to provide a platform for young professionals to get prepared
for a future expat life. In line with that goal and within the
framework of our vision, ESU Turkey will be hosting a series
of roundtable discussions and debating opportunities, called
"ESU ExpatSuite". The program will aim to help talented
young people improve their multicultural adaptation skills to
help them be better prepared for an international career.
Each event starts with some international keynote speakers
expressing their point of view on the subject and all participants
are welcome to get actively involved in the following discussion
and debate.
The structure of the program is such that for each event there
will be up to six international senior expats sharing their
views and experience on the selected topic. The session will
start with a panel where each keynote speaker will address the
participants with a short introduction (max 10 minute), and
then they will join small discussion groups where participants
could direct their questions in a more conversational environment.
We seek to have a max 42 participants divided into three roundtables.
Therefore the events will consist of a general panel for about
45 minutes followed by 90 minutes of small group discussions
(divided into three 30 minutes periods at which keynote speakers
will change tables...).
|
|
