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[成功校友] 瓦岱勒校友“Tea Time” with Diane Vervin 与 Diane Vervin的下午茶时光

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发表于 2015-3-6 17:24:28 | 显示全部楼层 |阅读模式
“Tea Time” with Diane Vervin 与戴安•维文(Diane Vervin)的下午茶时光
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  这是一个会让你禁不住赞叹的成功者的故事:戴安•维文是瓦岱勒里昂学院2013届校友,她现在已经是英格兰La Compagnie des Desserts公司的电话销售代表(Telesales - Sales Representative)。哇哦!
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Diane Vervin.jpg ; |2 m, L0 B" i: G$ `* k
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  高中时我主修文学并以优异的成绩毕业,被多所常青藤院校(Ivy League)录取。但是我迅速做出了决定:我想进入一所能教会我如何在我热爱的领域工作的学校。6 U) Y4 t3 J1 Z

" E. l6 a$ I0 p! i  ^7 M! m  小时候,我有幸能去很多地方旅行——住在各种各样的酒店,品尝著名餐厅的美食:酒店和餐馆让我着迷。因此当我知道瓦岱勒学院及其教学理念和课程时,我迫不及待的抓住了机会。瓦岱勒学院是我申请的唯一一所学校。面试时,教务主任(Head of Studies)问我还申请了什么学校。我这样回答她:“没有申请其它的学校,我只想去瓦岱勒里昂学院!”我被录取了并在那里获得了学士和硕士学位。
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  选择瓦岱勒学院的一个关键因素是瓦岱勒学院不仅有专业的餐厅和餐饮课程,酒店管理专业也非常强大,这是最吸引我的。每学习完几周的理论课,接下来的几周会进行的实践应用,这使我们可以快速学习,从而使我们胜任在企业中的第一次实习。我所实习的酒店有夏蒙尼(Chamonix)四星级勃朗峰酒店(Hotel Mont Blanc****),布鲁塞尔(Brussels )三星级布鲁姆酒店(Hotel Bloom*** )和巴黎(Paris)五星级富凯酒店(Hotel Fouquet’s Barriere*****),所有这些酒店都非常尊重瓦岱勒学院的实习生和他们的学识,及他们对客人的积极热情,和他们的主动性自治性。瓦岱勒学院是完美的:酒店管理优质课程,顶级的高素质教学人员,广泛的国际推广使瓦岱勒学院久负盛名。
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/ L' w+ e2 ?0 d5 A2 f; _' w  从2013年毕业我就一直居住在伦敦,现在我已经适应这个国家在烹饪,酒店方面的特点,其中在奢华酒店和美食餐厅仍然保留着非常传统的和保守的法国酒店艺术(French art of hospitality)。人们使用法语词汇,尊重法式规范和餐桌艺术,对客人可能会产生的任何需求都会格外留意。6 u9 n5 g3 G6 e3 _  _# G; q1 D

! C  B5 I" a" N$ O! a5 O  如今,我成为La Companie des Desserts英国分公司的电话销售代表,La Companie des Desserts公司生产并向餐厅供应各种自制的冰激凌,面包,糕点和精致甜点,我的工作包括以下四个关键部分:: F6 C8 R3 _- ~# e
  客户服务和销售
# `" M  k& i5 R/ P% L6 z/ L  库存管理并负责从法国生产中心采购。7 a# }5 V6 t% j+ x2 h7 U: O- H
  跟进逾期付款2 [8 ~& i" N$ B2 F9 M% ^; X/ j
  拟定市场营销和发展战略。

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  在这份工作中,我真正喜欢的地方是我发现了自己擅长的另一个领域 - 供应商。这份工作与我的职业规划紧密相连:为了学习这一行业的所有技巧从而要在酒店和餐饮业的其他部门进行探索,以便将来的有一天可以开自己的公司,这个公司将是为我量身定做的,并且受到我国际旅行经验的启发和平常工作时客户的习惯和需要而建立。现在我非常感激我过去有如此大量的宝贵经验,让我可以应对现在工作中遇到的问题并适应现在的客户。现在我真正理解了英国顾客和法国顾客的相同点及不同点。7 \6 q, L7 m( W: w7 Q6 ]
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  伦敦是一座非常动感的城市,这里的人们行色匆匆,他们不会像法国人那样抽出时间坐下来享用一顿午餐或一杯咖啡。所以真正奏效的是“外卖”,并且现在人们都中意实用且高品质的产品。因此大多数餐厅将提供"外卖”菜单,像hungryhouse.co.uk 这样的网站就专门例举了这些餐厅,将顾客和餐厅链接起来促进他们之间的交流。
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: \' \. f! k5 V# Z: A0 z/ j  但更重要的是,英国的每个街角都有咖啡馆:这是一个智能化的食品发展趋势,经过培训的咖啡师制作出回味无穷的拿铁咖啡,并配以三明治或糕点来享用。这个行业蒸蒸日上,小型的独立咖啡馆就像大卫(David)与歌利亚(Goliath)之间的对抗一样与星巴克(Starbucks),尼路咖啡(Caffe Nero)或Pret a Manger 等大型的连锁品牌进行市场竞争,这是一个双赢的局面。在到达英国仅一周后,我曾作为咖啡师接受培训来学习如何调制这些美味的拿铁咖啡。; B8 Y7 j" t% g. C7 E  I4 l7 N

! k; ]* [5 z7 N% X! V  吉利海峡(the Channel)另一边英国已经成功的实施了将现代主义和传统主义结合的两餐:早午餐和下午茶,这是我最喜欢的。很有趣的注意到早午餐非常受欢迎,因为它可以迎合每个人的口味,并且早午餐选择多样你可以有不同的早午餐体验。然而下午茶也可以称为傍晚茶依然被看好,仍然是非常流行的午后小吃。+ K* X( j" Q" _. l! ?
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  如今,所有的餐厅都推出了傍晚茶,在这里你可以喝一杯香槟或一杯好茶,同时细细品味小三明治和刚从烤箱里拿出来的配有凝脂奶油和果酱的司康饼和一些小点心。难道你不觉得是法国该学习英国诀窍的时候了吗?
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瓦岱勒酒店管理学院 - 瓦岱勒国际酒店管理学院 - Vatel
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 楼主| 发表于 2015-3-6 17:28:41 | 显示全部楼层
“Tea Time” with Diane Vervin
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7 B8 o- \' X, S: RNow here’s a Success Story that will have you licking your lips: it’s Diane Vervin’s, a Vatel Lyon 2013 alumnus, who has been the “Telesales - Sales Representative” in England for La Compagnie des Desserts. Yum yum!7 t: y4 K: l( j% D  Y' e, w
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Now here’s a Success Story that will have you licking your lips: it’s Diane Vervin’s, a Vatel Lyon 2013 alumnus, who has been the “Telesales - Sales Representative” in England for La Compagnie des Desserts. Yum yum!
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- U% w6 _" H" {“I graduated magna cum laude from high school, specializing in literature, and many Ivy League schools would have accepted me. But my choice was quickly made: I wanted to attend a school that would teach me how to do a job, in a field that I would really love working in., r, B4 Z9 N, h1 w6 z
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When I was little, I was lucky to be able to travel a lot, and we stayed in all sorts of hotels and ate in famous restaurants: hotels and restaurants have always fascinated me. So when I discovered Vatel, with its teaching concept and curriculum, I jumped at that opportunity. Vatel was the only school that I applied to, in all fields. When I was having my interview, the Head of Studies asked me what other schools I had applied to. And I told her: “none at all, I want to go to Vatel Lyon!” I was admitted and I got my Bachelor’s and Master’s Degree there.4 t  i" U# W" {, |4 \# Z
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One of the key points about Vatel is that it is not only specialized in restaurants and catering, but also in hotel management, and that is a real asset. Weeks of theoretical classes were followed by weeks of practical application allowing us to learn quickly, thus becoming credible for our first internship in a company. Each hotel where I interned, Hotel Mont Blanc**** in Chamonix, Hotel Bloom*** in Brussels and Hotel Fouquet’s Barriere***** in Paris - all had a lot of esteem for Vatel interns and for their knowledge, hospitality towards guests, proactivity and autonomy. Vatel is perfect: prestigious, with relevant courses, top quality faculty members and international outreach.
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I’ve lived in London since I graduated in 2013 and now I’ve adopted the culinary and hospitality trends of this country in which we still have the “French art of hospitality” in luxury hotels and gourmet restaurants, which still remain very traditional and conservative. People use French words, and respect French codes and table arts, and are very attentive to any little whims guests may have.7 j9 E1 z0 e5 y' D' }. ]' e
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Today I’m employed as the “Telesales - Sales Representative” in the English branch of “La Companie des Desserts,”, a company that produces and supplies restaurants with a range of homemade ice-cream, bread, pastry and sophisticated desserts. My job has four key parts:! Z% f* k" |$ }, Y: z- z
- customer service and sales,
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What I really like in this job is that I was able to discover another facet of my sector of activities, as a supplier. This job is really relevant in my career projects: discovering other parts of the hotel and catering businesses in order to learn all the tricks of the trade, and one day be able to open my own company, that will be tailored to my personality, inspired by my international trips and habits and needs of the demanding client base that I’m used to working with.  Today I appreciate the wealth of my past experience and this allows me to step back in my present job and to adapt myself to my current customers. Now I really understand the differences and similarities between French and English customers. " j- H' T; s! _. t5 c% s

  R# C' X5 Z% SLondon is always on the move, and people don’t always take time to sit down for lunch or for a coffee break like we do in France. So what really works is “to go” items, and today people are looking for practical and high quality products. So most restaurants will be offering a “to go” menu, and internet sites like hungryhouse.co.uk are specialized in listing these restaurants and linking consumers to caterers and restaurants to facilitate exchanges.

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But more importantly, you’ll be seeing English coffee shops on every street corner: this is a smart food trend where Baristas are trained to make sumptuous latte coffees that you enjoy with a sandwich or pastry. This sector is thriving and little independent coffee shops play David against Goliath with large chains such as Starbucks, Caffe Nero or Pret a Manger and it’s a win-win situation. I, myself, was trained as a Barista to learn how to make and serve these delicious latte coffees, just a week after I arrived in London.) a2 K( p. \1 E
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What I like the best is that England has succeeded in imposing two meals as benchmarks mixing modernism and traditionalism on the other side of the Channel: brunch and afternoon tea. It’s really interesting to note that brunch has become a popular type of meal, one that can be adapted to everyone’s tastes and you can have several types of brunches, whereas the afternoon tea, or “high tea”, as it is also called, is still considered to be a distinguished type of meal, a very trendy afternoon snack.
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Today all restaurants propose “high teas” where you have a glass of champagne and a very good tea, while nibbling on little sandwiches, scones piping hot from the oven with clotted cream and jam, and tiny cakes. Don’t you think it’s about time that France adopted a little bit of “English know-how?”
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