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Le Cordon Bleu News, 09/21/2015
Le Cordon Bleu Paris Restaurant Management Graduation Ceremony
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18 septembre 2015

 

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Le Cordon Bleu Paris  Restaurant Management Graduation Ceremony
The graduation ceremony of Le Cordon Bleu Paris Restaurant Management students took place on September 18, 2015. The ceremony was held at the ‘Cercle de l’Union Interalliée’ with graduate’s family members and friends. On this special day, Le Cordon Bleu was honored to welcome Thomas Goval as class patron.

Tomas Goval graduated from the “Ecole hôtelière de Lausanne (EHL)” (Lausanne Hotel School) as Valedictorian and was awarded the “EHL Spirit Award” by his peers. He then decided to join the InterContinental Hotels Group (IHG) and his career evolved in the operations side of the business.

He first went to the InterContinental Berchtesgaden  Resort, Germany, where he specialized in guest satisfaction and service recovery as Duty Manager, before further developing his hotel management skills at the 447 room InterContinental London Park Lane, in the United Kingdom.

After only a few months with IHG Thomas was promoted to Executive Assistant Manager of the ?rst European managed Hotel Indigo, Paris – Opera, IHG’s boutique hotel brand. He was, and still is, responsible for numerous strategic actions in, amongst others sales and revenue management.

Tomas Goval graduated from the “Ecole hôtelière de Lausanne (EHL)” (Lausanne Hotel School) as Valedictorian and was awarded the “EHL Spirit Award” by his peers. He then decided to join the InterContinental Hotels Group (IHG) and his career evolved in the operations side of the business.

Revenue Management in F&B was the topic he shared with Le Cordon Bleu students this year. One of the establishments where he gained his academic expertise and leadership skills was EHL where he developed an innovative updated “Preparatory Year” for new students.

The afternoon began with a warm welcome speech from Sylvy Morineau, Academic director and Sylvain Boussard, Restaurant Management Program manager who paid a tribute to Le Cordon Bleu.

Then, Thomas Goval congratulated the students and gave them advice:

‘Be respectful towards others. Never forget where you come from and think that what you will demand to your teams was probably required from yourself by your managers during your internships and previous professional experience.

Stay humble at all times. I would not like you to think that you cannot be happy or even proud of great achievements – like today – but you should realize that a success often happens thanks to people who believed in you and supported you to succeed.

Be eager to learn! Do you think that graduating from Le Cordon Bleu prevents you from learning anything new? You have a great basis of knowledge and competencies acquired but try to diversify your professional experience so that you can make your learning stronger.

Find your gift and recognize the others’ one. We all have at least one or even several gift(s). Call it talent if you wish! Identifying yours and the others’ one(s) will be a great help to build efficient teams and better understand how to work with others.’

Le Cordon Bleu Paris congratulates all students! Our best wishes to the graduates. Best of luck to those who are pursuing internships or other professional projects.

 

Graduation ceremony Restaurant Management Program Photo credits : Fabymages
 

For more information

Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.cordonbleu.edu/paris/home/en
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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