Testimonials

Who am I?

Hello, I am Haoyue, a 22 years old who specializes in eating and cooking spicy food. My signature dish is Braised Beef with flavoured potatos. Currently, I am pursuing second year MiM study at ESSEC. 

Why I chose the Food Chair?

Passionate about food is not the single drie. It has been always my dream to work in the agri-food sector, which build bridges between consumer products with ordinary human beings. Products that are not unaffordable, that are targeting people regardless their social status, that has significance impact on the planet we are sharing with, are the ones that I want to work for my whole life. On top of all, my goal is to have my own farm which produces natural stuffs.

What are my most unforgettable experiences?

There are countless good memories happing during these six months. First of all, the one-week food concept workshop was very helpful where every student performed as an consultant for three companies - Vinci Airports, ALTAREA, and SSP Group, to solve their cases. I was in charge of Vinci Airport case, where I managed to redesign the F&B area for the London Gatwick Airport. From working on this case unstop for five days, not only did I deepen my understanding in travel retail, but also familiarized the logics of project planning.

The second precious moment comes from the study trip to Milan. One of my

purposes of joining the Chair is that I have opportunity to build up my network in the food industry, This idea was realized during this trip, where I visited some major players like Nestlé, Campari, and ESSELUNGA in Italy. Topics like new models of retail, markets in Italy, food innovation, seasonal sales, etc. were discussed between students and company representatives. Meanwhile, living together with other classmates in a hostel and getting free time to hang around the city was the best way to form meaningful friendships.

Last but not least, I need to mention the Cordon Bleu workshop, of course. Students from one of the most famous chef schools, collaborated with chair students to create a restaurant concept, from designing the menu and to making a three-course meal together in the end. My teammates and I chose to set our restaurant in the Parfume Musée in Grasse, the south of France, and gave every meal a unique scent, resembling the front, middle and end notes in a perfume. The workshop was intense, innovative and incroyable.

What does the Chair gave it to me?

After the six-month intensive learning and exploring, I decided to join Groupe Bel - as a corporate communication apprentice, to put what I have acquired from the Food

Chair into practice, to continue my adventure in the food industry. Many thanks to professors @Olivier Fourcadet, @Frederic Oble in the Chair, and special thanks to @Chantal Neveu, our Chair coordinator for helping me revising my resume and encouraging me in the job search. Thank you for my inclusive Chair buddies, who have been creating my lovely memories in France.

What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC?  And why?

Participating in the Food Chair at ESSEC has been an incredibly

enriching experience. The program provided a unique blend of theoretical knowledge and hands-on experience, allowing us to dive deep into the complexities of the global food industry.

One of the most rewarding aspects of the Chair was the opportunity to engage in workshops with industry leaders such as Bel, McCormick, and Metro. These sessions were not only insightful but also practical, offering real-world perspectives on the challenges and innovations shaping the food sector today. 

The workshops with Bel allowed us to explore the intricacies of brand management and sustainability in the dairy industry, while our time with

McCormick deepened our understanding of brand innovation and the evolving consumer demands in the spice market.

McCormick deepened our understanding of brand innovation and the evolving consumer demands in the spice market.

The Milan trip in Italy was undoubtedly the best moment from this journey. This experience was unforgettable, as it gave us the chance to meet with both local and international companies deeply embedded in the food industry. We explored Milan's rich culinary heritage while learning about the latest trends and innovations in food production and distribution. The trip was not only an incredible learning experience but also an opportunity to network with professionals and peers who share a passion for the food business.

Overall, the Food Chair at ESSEC has been a transformative journey, equipping me with the knowledge, skills, and long-lasting connections from my peers.

Who are you?

I’m Kenneth from the Msc International Purchasing and Supply Chain Management. As a Filipino, food has always been at the forefront of our culture. I love cooking and baking. I’m a foodie in soul as I literally want to try anything that my taste buds aren’t familiar with yet. 

As part of the MSc, I am doing an apprenticeship at Danone within the Supply Chain. I’m a food technology engineer by formation so all my previous professional experiences are within the food industry related.

What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC?  And why?

Participating in the Food Chair at ESSEC has been an incredibly

enriching experience. The program provided a unique blend of theoretical knowledge and hands-on experience, allowing us to dive deep into the complexities of the global food industry.

One of the most rewarding aspects of the Chair was the opportunity to engage in workshops with industry leaders such as Bel, McCormick, and Metro. These sessions were not only insightful but also practical, offering real-world perspectives on the challenges and innovations shaping the food sector today. 

The workshops with Bel allowed us to explore the intricacies of brand management and sustainability in the dairy industry, while our time with

McCormick deepened our understanding of brand innovation and the evolving consumer demands in the spice market.

McCormick deepened our understanding of brand innovation and the evolving consumer demands in the spice market.

The Milan trip in Italy was undoubtedly the best moment from this journey. This experience was unforgettable, as it gave us the chance to meet with both local and international companies deeply embedded in the food industry. We explored Milan's rich culinary heritage while learning about the latest trends and innovations in food production and distribution. The trip was not only an incredible learning experience but also an opportunity to network with professionals and peers who share a passion for the food business.

Overall, the Food Chair at ESSEC has been a transformative journey, equipping me with the knowledge, skills, and long-lasting connections from my peers.

Who are you?

Hi! I am Sacha, a 4th year BBA student. Being French, I have always loved food, maybe it comes from my parents who both cook or maybe it is because it is so easy to have access to the best food in here. Whether it was during my exchanges or simply during family trips, this passion took me through multiple cooking classes around the world and I am now pursuing my passion for food in my professional career in the hospitality industry (not as a chef unfortunately). 

Why did you choose the Food Business Challenges Chair?

Despite being a very complete program, I felt like the Global BBA did not provide a way to specialise in a specific industry or sector. When I saw the FBC communications I knew there was something to investigate: understanding the challenges faced by the food industry is, in my opinion, one of the most interesting and ever present topic as a business school student. No matter who you are and where you live, you need food to survive, but is it possible to provide enough food for everybody? What impact do you leave on the planet when you eat? What is a successful restaurant? How can food chains, producers, distributors etc reinvent themselves to face all these questions ?

It was to answer all those questions that I joined the food chair, and also a bit for the study trip and the Cordon Bleu seminar.

What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC?  And why?

The most interesting experience we had within the FBC was in my opinion the "Food Concept Creative Workshop" where we had the chance to receive representatives of three companies of the travel retail industry : Altarea, SSP Travel and Vinci. This workshop consisted in solving real business cases that were given by the three companies. While intense, it gave us the opportunity to reinvent a way to consume food, start from scratch, tackle challenges that do not exist in more "traditional" contexts and in fine discover in details the world of Travel Retail through the expertise of some of the biggest actors of this industry.

And now...?

The end of the semester marks the end of my wonderful experience with the FBC chair and in parallel my undergrad studies at the Global BBA. However, it does not mark the end of my ESSEC journey as I will be joining the Msc IMHI in September. In parallel, I have found my apprenticeship thanks to the contacts I made through the FBC and I will be starting another journey in the F&B industry but this time professionally. 😀

Who are you?

Hello ! I am Léa XU, a french 4th year BBA student. It is for my last semester in ESSEC that I decided to join the Food Business Challenges Chair. To start with a brief introduction : as a french person, I have always loved food and pastries in general, but this love became even stronger once I understood how lucky I was to have access to the best bakeries and foods at home, after having lived in different countries throughout my studies,  and eating dishes that did not meet my expectations. In addition, I have always enjoyed cooking from a young age, but it is through traveling around the world that I was able to develop a real passion for gastronomy, revealing a new found interest for the food business industry and seeing as a potential career path, as my culinary experiences expanded and varied.  

Why did you choose the Food Business Challenges Chair?

I have seen some communication about the Food Business Challenges Chair at the beginning of my semester, and once I saw the program as well as the opportunities given, I decided to apply for it. Indeed, being able to gain a better understanding of the food and agri-food industry and its challenges, as well as being able to interact first-hand with people working in the field Bel, METRO France, McCormick & Company , were what incentivized me to become part of the Chair. 

What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC?  And why?

One of the most remarkable experiences I have been through during this journey was probably the workshop "Food Concept Creative Workshop" that we had, where we were asked to tackle business cases from three different groups, Vinci, SSP Travel and Altaréa. For one intensive week, while we were fully focused on solving the case given to us in groups, I was able to learn how to think, and live a real simulation of working on a project that challenged our ways of thinking, and allowed us to start from scratch. Starting from the problem at hand to formulating a solution and designing a new concept was a very enjoyable process. 

And now...?

As the end of my experience alongside the Food Business Challenges Chair is approaching, my studies in ESSEC are also coming to an end. I will be embarking on a new journey in Canada and pursue my Master in Canada as an HEC Montréal student.

I can't wait for what life has prepared for me next and am excited to see where this new chapter of my life will lead me to, hopefully with starting a great career in the food industry.

Who are you?

Hello, I'm Yihan, originally from China. Currently, I'm a year 2 student of the MIM program in ESSEC. Prior to this, I completed my bachelor's degree in marketing at the Chinese University of Hong Kong, Shenzhen. During my undergraduate life, my favorite spot on campus was the kitchen, where I spent countless hours cooking and baking. Through sharing pictures and selling desserts on my social media account, I not only honed my culinary skills but also made new friends. What brings me immense joy is seeing the smiles on my friends' faces as they savor the food I prepare. This has solidified my dream of one day opening my own bakery and spreading happiness through delicious treats. This is precisely why I chose France as my destination, as it boasts a rich gastronomic culture and is renowned as the home of the baguette.

Why did you choose the Food Business Challenges Chair?

I knew about the FBC chair when I applied for ESSEC. The courses and seminars centered around the food industry immediately captured my interest, not to mention the opportunity to collaborate with our partner companies. Being a passionate enthusiast of bread and dairy products, I was fortunate that our partner companies included Lesaffre and the Bel Group. This affiliation has allowed me to immerse myself in the industry and gain firsthand insights into how these sectors operate.

What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC?  And why?

One of the most unforgettable experiences within the FBC Chair for me was the business case related to the Bel Group. In this challenge, we were tasked with devising a marketing plan to address the trust issue in the Moroccan market. Armed with comprehensive information and documents provided by the Bel Group, I applied my marketing expertise to analyze customer profiles, their demands, and crafted specific usage scenarios and corresponding 4P strategies. The manager overseeing our work was particularly impressed by the vivid description of customer emotions. This experience served as a poignant reminder that we are serving real individuals with desires and feelings, rather than mere statistics in a report. I believe that's the essence and reason for a food company's existence.

And now...?

Starting in September, I embarked on an internship journey with Danone, where I'm currently serving as a project manager in the HR Digitalization department. After spearheading a startup during my undergraduate studies for three years, I felt compelled to gain a boarder view in corporate management within a global organization. This experience aims to better equip me for the eventual management of my own business. Working at Danone has been an eye-opening experience, allowing me to witness the meticulous internal systems and regulations that govern the operations of a global company.

Who are you?

Ciao! I am Leonardo Zanon, an Italian student with a fervent devotion to the world of gastronomy. Prior to my current academic pursuit at ESSEC, I completed my undergraduate studies in business administration at Ca’ Foscari University of Venice. It was during this period that I had the privilege of embarking on an ERASMUS program in Paris. Surprisingly, France was not my initial preference, but upon residing here, I came to realize that it was the ideal city for my master's degree. My profound passion for food is the driving force behind my travels and vacations, and an ever-present link to my cultural roots. Exploring diverse culinary traditions brings me immense joy, yet my Moka coffee maker remains an indispensable fixture in my home.

Why did you choose the Food Business Challenges Chair?

The rationale behind my choice to engage with the Food Business Challenges Chair lies in my desire to incorporate food into my future professional endeavors. This program has provided me with a comprehensive and multifaceted education, full of a diverse array of courses, activities, and collaborations that have enabled me to delve into the intricate dimensions of the food industry.

From FMCG to retail, from B2C to B2B, and even the unique opportunity to don the chef's hat for a day at the renowned Ecole Cordon Bleu, the Food Business Challenges Chair has truly enriched my understanding of the culinary world.

What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC?  And why?

Reflecting on my journey within the ESSEC Food Business Challenges Chair, one standout experience that exceeded my expectations was the Intensive Week. During this week, we collaborated with the Lagardere group to tackle the theme of "Food for Travelers" with the aim of revolutionizing the culinary offerings within the RELAY stores. What resonated with me the most during this course was the meticulous project development process, step-by-step guided by our esteemed professor Frédéric Oble and his partner Pierre Tilhou. Despite the condensed timeframe of just five days, this experience was remarkably instructive and demanding. It compelled us to think critically, work diligently, deliver results, and present a comprehensive project that required an extensive amount of effort within a tight deadline.

And now...?

As this enriching experience within ESSEC's Food Business Challenges Chair comes to a close, I find myself approaching the conclusion of my studies, albeit in a different geographical context. I have been selected for an exchange program at IE Business School in Madrid during the fall of 2023.

Throughout this period, I will be completing my remaining academic obligations and embarking on a job search for an internship starting in January 2024. My primary objective is to secure a role in project management or business development within a prominent food company or a distinguished restaurant group.

Who are you?

Guy Bell, British national, 8 years previous experience in hospitality/restaurant management, food supply chains, and social enterprises. I joined Essec in the Msc in Sustainability Transformation. I chose the Chair in Food Industry Challenges because of my commitment to creating a more sustainable food industry.

Why did you choose the Food Business Challenges Chair?

To learn more about the global food system, sustainable innovation within the food industry and meet like-minded individuals.

What has been the most interesting, surprising, or exciting experience you had within the ESSEC FBC?  And why?

The Food Chair visit to Milan in 2023 was a fantastic experience to visit a city and region rich in food culture and make connections with a number of diverse businesses working in different sections of the food and beverage industry and left me with many memorable experiences, including an authentic appreciation of the aperitivo at the Campari Gallery and Villa!

And now...?

I am working in a CDI role for the hospitality recruitment start-up Brigad. I am actively building a network of businesses who are committed to creating more flexible working conditions for their team and ensuring the hospitality industry remains a viable career for the next generation of chefs, waiters and bartenders.

Who are you?

I am Pavan. I come from India with a background (Bachelors and Masters) in Biotechnology. I am currently entering my third year of the Grande Ecole MiM program. Along with my studies, I am also working as an International Category Manager in Accor, the hotel group.

What has been the most interesting, surprising, or exciting experience you have had within the ESSEC Food Business Challenge Chair? and why?

To name one single experience as the stand-out one is not an easy job. Among the incredible company visits, discussions, the Intensive Week workshop, the Cordon Blue workshop and the study-trip, I really enjoyed the study trip. Not only was it impeccably organized, the professors and Chantal managed to maximize our learning opportunities with informative sessions with companies of various size, domain and location. It was equal parts entertaining, informative and amazing.

And now …?

Any sliver of doubt I had in becoming a restaurateur was clarified by my experience in the Food Business Chair. There was so much learning that I feel more confident that I can be a successful restaurateur or a food-entrepreneur in the future. After my experience at Accor, I would love to get hands-on experience in the food industry for a few years before I combine that with all the knowledge I obtained from the Food Business Chair to start my own venture.

Who are you? 

My name is Benoît Hervio. After six years of studies in the hotel and restaurant industry, I joined Essec in the Msc in Hospitality Management (IMHI) program in order to perfect my knowledge and skills in hotel management and strategy. My professional experiences in Food & Beverage operational management and restaurant project development have made me very passionate about the food industry. I believe that the power of connecting people that food has is unparalleled, food is the common language all humans share,  which makes this sector all the more exciting. 

Who are you? 

My name is Eve, I am 24 years old and I originally come from Aix-en-Provence in the South of France. I graduated from Edhec Business School and obtained a Master in Management. After a few experiences in food business companies such as Casino group, Carlsberg group and Bio C Bon, I decided to specialize in procurement and supply chain at Essec to be closer to production and distribution. On a personal level I am keen on scuba diving, history of arts and cinema! I truly love cooking vegetables and drinking Argentinian red wine. My favorite dish is Ratatouille because It’s my mother’s recipe and comes from the south of France and we add a lot of olive oil. I usually add a little twist with some black olives.

Who are you?

I am Folco, 23 years old from Brescia in north of Italy. I did my bachelor in International Economics and Management at Università Bocconi in Milan with an exchange semester in Seoul, South Korea. There I fell in love with Korean culture and I decided to discover more about other Asian cultures. Therefore, I enrolled in the Double Degree Master in Management between ESSEC Business School and Università Bocconi which gives the opportunity to study in four different locations: France, Singapore, Italy and India. During my academic path I did one internship in a hospitality company in Italy and another internship in a boutique consulting firm in Kuala Lumpur, Malaysia. I love traveling, meeting people, discovering new things and experiences. I am passionate about photography and my analog camera is something that cannot miss during my travels. I always enjoy cooking for my family and friends but I also like to eat out or have a drink.

What has been the most interesting, surprising, or exciting experience you have had within the ESSEC Food Business Challenge Chair? and why?

For me the most interesting and surprising experience that I had within the Food Business Challenges Chair was to be able to have a lot of interactions with the partners of the Chair, having a discussion with them, discovering different aspects of their environment, but also presenting our points of view on the many challenges that the partners are facing and having an exchange on future developments. I think that this atmosphere of sharing opinions and thoughts has helped both the students, in better understanding the sectors and the companies’ environments, and the Chair partners, in deepening their knowledge on some matters and getting a point of view that comes from outside of their environment.

And now …?

In around a month I will start my next adventure abroad thanks to the internship as Global Sourcing Buyer for General Mills, the US food multinational company which owns some of the most famous food brands such as Häagen-Dazs. The international headquarters of General Mills, where I will work, is near Geneva in Switzerland. My mission is to support the several managers in the Supply Chain Department with their market analysis, suppliers’ selection, tender offer, etc. In the future I would like to continue to work in the food business but with a more strategic mission.

Who are you?

My name is Olga Magneeva, and I am originally from Russia. After completing my Bachelor’s degree in Economics at NYU Abu Dhabi, I joined ESSEC back in 2018 in order to build some business knowledge and get practical experience of working in France. I am currently finishing my apprenticeship at Capgemini Invent where throughout different projects I learnt more about digital transformation, digital strategy as well as working with clients. In my spare time, I like traveling, running, and doing wine tastings.