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EHL's students newspaper
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Back to school
GRAND-CHÊNE 7-9 > CH-1002 LAUSANNET. +41 21 331 31 31 > F. +41 21 323 25 71
A H O M E A W A Y F R O M H O M E
Welcome Back!Trees are starting to lose their old leaves. Their lazy fall demonstrates their regret about being abandoned to the asphalt. We are also abandoned leaves, rejected by the sea, exiled all the way to Chalet-à-Gobet.
Welcome back to the amusement park, where Thursday nights are roller coast-ers, Friday mornings horror trains and group meetings bumper car rallies.
Bali, San Francisco, Ibiza, Saint Tropez, Phuket… All these attractive destinations are far away now. Snorkeling was replaced by financial analysis. Boat rides by kitchen practicals. Tanning sessions by group meetings. The ebb and flow of waves on the white sand was replaced by Mica’s basses knocking your senses off. The gorgeous sunsets by the bright lights of KevWestProd’s heavy installations.
And while we were away enjoying our summer, many things changed around school. Starting with the 35 million Swiss francs invested in the building extensions, which provided a new restaurant, a new food court, a new Aula, a new terrace. But still the good old mountain view remains. In this issue of the Student Voice, you will find out exactly what has changed, from prices at the take away, to how the new APs were introduced into EHL life this year, to the way you should tie your tie on the cutting-edge of fashion.
You will also discover our new team, made of writing animals and brainstorm-ing beasts. We want to enlighten your day with an entertaining and diverse read, since a little distraction during group meetings or in the library could do no harm. And after: give us your feedback. We want to know how to make this distraction worth your while.
Adrian Ion & Christina Babourkova
WELCOME BACK EVERY ONE!The whole team of the Student Voice
wishes you the best for the year coming!
Summary
LIFESTYLE
EHL
TRENDSYHS p.7Presentation of the new team p.9Entretien avec Monsieur François Delahaye pp.10-11
Aps first impressions pp.12-13Introweeks sound better with you pp.14-15MHA column #1 p.16We, the undesirables p.17What have you done this summer? pp.18-19EHL Link p.20Student Council p.21Through the lense of different times pp.22-23Retakes pp.24-25Over-cooked F&B cards pp.26-27EHL Smile p.28Aps small misfortunes p.29
EHLLE 30-31Cars 32Caricatures p.33Come back playlist p.34
MealNew at the food court this year: delicious and healthy meals changing every week – this is the new BEST Meal. Composed of organic, fair-traded, seasonal and local ingredients, this is the perfect fresh and tasty snack for a good conscience. Enjoy your BEST Meal!
EHL
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The Ice-Hockey season has just started and our Ice Hockey team, the EHL Wolves, is looking forward to many challenging games. Be prepared to cheer in support and to show your EHL Spirit! Free bus transportation, fun activities and a crazy atmo-sphere are only a few reasons for coming and having a good time… The game is on!
The Fête Finale committee resumed its activities organizing several events in part-nership with other committees, which were a real success. Many more events are lined up for the weeks to come. Even during weekends. It is now official that the actual Fête Finale will not take place on campus. The committee is working hard looking for the right place to welcome the biggest graduation party ever. Watch out for the theme announcement in mid-December.
Occupy Wall StreetIn early September, a movement called Occupy Wall Street started in New York’s financial district. It calls for people to demonstrate against the “greed and corruption of the 1% of the population, which control the financial markets”. It is peculiar that there has hardly been any media coverage on it in the last two months. It will be interesting to see whether this movement will grow to such an extent so as to become a headline.
Coming up on December 1st: World Aids Day
Purpose:- To raise awareness- To show solidarity- To raise money for the Aids & Kids fund
- To inform and educate
EHL Stand:December 1st 9:00-16:00 and Decem-
ber 2nd 11:00-14:00 (Hall N)
FÊTEFINALE
Heartland Festival Vevey - The Best of AmericanaThis is your big chance to discover the finest acts that swim between the lines of Singer-songwriter & Americana genre music. Over 4 nights you will fall in love with the sounds of Sarah Blasko, & Jason Lytle, Timber Timbre & your world will be spiced up by the likes of The Sadies, Giant Sand & Lambchop. Don’t miss it. 26-29th October – www.heartland.ch
EHLWOLVES
SV TEAMAlex Just Position: Columnist Other memberships in school: Fete Finale, EHL football, student ambassador Likes: Parties, sports, surfing and travelling In the committee since: December 2010 Inspirations: Great artists, music, and friends
Hui Hui YangPosition: Photographer and columnistOther memberships in school : DSS, YHS, ALCLikes: Baking, Swimming, EATING & SLEEPING, drinking coffee and doing nothing!In the committee since: 2010Inspirations: Aims for an exciting and thrilling career in which I can earn big bucks and the-reafter do whatever I deem fit =) You in two words: Unpredictably adventurousSomething that will make us remember you: Speaking like a bullet train so that no one understands me.
Himiwa Anna Rakotomavo Position: Internal coordinator and columnist Other memberships in school: FF finance coordinatorLikes: Meat, Hong Kong, lemurs & fire foxes In the committee since: October 2010Inspirations: Elegance, powerful women’s achievements You in two words: Big-eyed and ingenuous Something that will make us remembers you: skirts too short
Adrian IonPosition: Co-editor in chiefOther memberships in school: EHL Photo, FFLikes: Eden Roc, Sabrina’s Boys boys boys music video, la voix d’Evelyne Dhéliat (météo de TF1), sunny Vespa rides and funny pretty girls.In the committee since: September 2010Inspirations: Lucien Ginsburg, Thierry Ardis-son and Florent PronteraYou in two words: Lazy perfectionistSomething that will make us remember you: Foxtrot Uniform Charlie Kilo - India Tango
Christina BabourkovaPosition: Co-editor in ChiefOther membership in school: Class rep & ambassadorLikes: P90X, OPI nail polishes, cowboy bootsIn the committee since: September 2010Inspirations: Family & friendsYou in two words: Überstreber FrauSomething that will make us remember you: Has a dishwashing-fetish
Le Student Voice est le mix d’informations notables et frivoles qui visent aussi bien à vous instruire qu’à vous divertir.The Student Voice combines light and significant news, which aim to keep you informed, as well as entertained.
You in two words: Kiwi dude Something that will make us re-member you: My book if it’s pu-blished ;)
SV TEAMTommaso CavallariPosition: Head of Events and columnist Other memberships in school: Fête Finale & EHL Band Likes: Eden Roc, my president B side and Friday mornings In the committee since: April 2011 inspirations: Bref from Canal plus and Domi-nique Strauss Khan You in two words: Too late Something that will make us remember you: We will see when we graduate.
Luc Schenkel Position: Head of PR & sponsoring Other memberships in school: FF, Student Fund, Ambassador Likes: Cars, girls and hotels In the committee since: May 2011 Inspirations: le Zapping, la France et la déca-dence You in two words: Force tranquille Something that will make us remember you: Le piano pendant les exas
Stephanie Dhima Position: Columnist and proofreader Other memberships in school: Career club and ambassadorLikes: Africa, the word ‘serendipity’, mangoes, Asian babies In the committee since: February 2011 Inspirations: Nelson Mandela You in two words: Caramel, random Something that will make us remember you: Some people call me a grammar nazi…
Christina SophonpanichPosition: Columnist, Poet Other memberships in school: Student Council, Student Ambassador Likes: My Siberian Husky, my bed, a cold glass of chardonnay, weekend family trips to Ikea and being a total nerd. In the committee since: September 2010 Inspirations: Rishav Verma You in two words: Another Hallalulu Something that will make us remember you: The girl with the mission to make the world a better, more animal-friendly place.
Claire LevesquePosition: Columnist Other committees: CPC, Ambassadors, Like Eat, FF Likes: Friends, holidays, sports, cooking, going back home In the committee since: 2010 Inspirations: Observing details, caring about people, hearing from others’ lives and expe-riencesYou in two words: Friend and perfectionist Something that will make us remember you: You have to discover it by yourself!!
Claire de Saint DenisPosition: Cartoonist Other memberships in school (committees): FF2012 Likes: Squash, Desperate Housewife, a glass of wine at noon In the committee since: May 2011 Inspirations: People’s faces You in two words: Caricature & Smile Something that will make us remember you: Your face in the Student Voice.
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Le bruit des dernières tasses à café qui s’entrechoquent est de plus en plus lointain. Je cours en desserrant ma cra-vate, en dévalant les escaliers, direction les vestiaires de l’hôtel Le Richemond, à Genève. Je cours car j’ai rendez vous, ici, 6 aout 2011, dans cet hôtel doréna-vant ajouté à la collection Dorchester. J’ai rendez vous avec l’homme qu’on a appelé le «Frenchy de l’hôtellerie de luxe» (c’est pas moi, c’est le Figaro). Car en plus d’être à la tête du plus luxueux des hôtels pari-siens, au 25 de l’avenue Montaigne, Mon-sieur Delahaye dirige les opérations de la chaine Dorchester, et prend la tempéra-ture des murs du Richemond et de ceux qui les portent, ici en Suisse.
On a l’impression que vous avez fait de l’hôtellerie toute votre vie. C’est la seule chose que je sais faire!
Mais j’ai une question simplissime. Quand vous étiez petit vous vouliez faire quoi?Quand j’étais petit je rêvais d’être géo-logue. Étudier la terre, la pierre. Non, je n’avais personne dans l’hôtellerie. Je ne savais pas trop quoi faire.
C’est intéressant, vous n’avez personne de la famille dans l’hôtellerie?Pas du tout. Jusqu’à l’âge de 14 ans, où j’étais tellement mauvais à l’école, vraiment mauvais, je ne savais pas
quoi faire. Ma mère m’a dit: «Ca suffit, tu ne partiras pas en vacances cet été avec tes sœurs. Tu vas, pendant deux mois, travailler comme commis en restau-rant». Et là, il m’est arrivé un truc un peu particulier. Il faut dire que je traversais une période difficile. Je venais de perdre mon père. J’étais véritablement en chute libre dans la vie. Je me suis retrouvé cui-sinier, alors que je n’en avais jamais fait.
C’était votre premier job?Ce n’était pas un job, j’avais 14 ans, c’était juste une punition. Je me suis retrouvé à faire des entremets. Des oeufs mayon-naise, ou à la russe. Des champignons à la grecque, des choses comme ça. Et un jour il y a un serveur qui m’a dit: «Tu sais mon p’tit, l’oeuf mayonnaise que tu as fait. Eh bien le client a dit que c’était très bon». Et donc pour la première fois de ma vie, on m’a dit autre chose que: «T’écris
Entretien avec Monsieur François Delahaye
Directeur Général de l’Hôtel Plaza Athénée, ParisResponsable des opérations hôtelières, Dorchester Collection
Frenchy de l’hôtellerie de luxePar Adrian Ion, pour le Student Voice
TR
ENDS
comme un porc, tu comprends rien, t’écoutes pas!». Pour la première fois on me faisait un compliment. Mon père était très strict et j’étais dans ma bulle, j’avais totalement perdu confiance en moi. Et ce jour-là j’ai compris que je pouvais faire quelque chose de mes mains. C’était une révélation! Alors que je pensais que j’étais le pire des nuls. La personne la plus nulle de la terre. Et j’étais sûr que j’allais rester nul toute ma vie. Je l’avais accepté, c’était comme ça. J’étais un nul. J’étais né pour être nul. Mais je me suis rendu compte que la restauration me permettait de faire quelque chose de mes dix doigts. Et en plus ils m’ont donné un peu d’argent à la fin. Incroyable. Donc j’ai voulu faire l’école hôtelière, j’ai appris. J’ai beaucoup aimé la cuisine. J’avais cette impression d’apporter une vraie valeur. C’est à dire que vous transformer quelque chose de brut en quelque chose qui a une vraie valeur, et ça c’est quelque chose qui me plaisait énormément. Pareil en service, un sourire, une belle nappe et la dame en face de vous se disait qu’elle avait passé un bon moment. Et je crois que notre métier c’est ça. On est des petits marchands de bonheur. On vend du bonheur à des gens qui sont de passage, quelque soit notre poste. C’est ce que recherche les em-ployés dans l’hôtellerie, de la reconnais-sance.
Quelques conseils ou des avertissements aux futurs diplômés?Ne quittez pas l’hôtellerie, c’est un métier extraordinaire.Vous êtes au courant qu’à Lausanne, la plupart des diplômés quittent le secteur?Bien sûr, oui. 80% des étudiants se font piquer par des sociétés qui viennent vous séduire en vous payant plus. Et c’est vrai que vous gagnez plus d’argent quand vous allez rejoindre Goldman Sachs ou Merril Lynch...Mais c’est vraiment dom-
mage d’avoir fait l’EHL avant. D’avoir visé un métier si extraordinaire et de le quitter simplement parce que les cinq premières années sont trop dures. Vous êtes la géné-ration «Y», vous voulez tout tout de suite. C’est la génération Iznogoud, vous vou-lez tous être Khalife à la place du Khalife. Ce n’est pas possible, ça n’existe pas. Je suis ce que je suis parce que j’ai attendu. Je n’étais pas comme ça plus jeune, j’étais comme vous. Je voulais être directeur général, j’avais les capacités. Parce que si vous avez ma place à 25 ans, qu’est ce que vous ferez à 75? Parce que vous allez vivre longtemps, et travailler longtemps. C’est l’énorme message que j’ai du mal à transmettre, même à mes propres enfants.
Je comprends... Il y a une recette pour le succès au final?Il faut travailler. La recette c’est le travail. Il faut être bosseur, passionné, et sympa. Sympa avec ses clients, en haut comme en bas, ses collaborateurs. Les plongeurs, les femmes de ménages, il faut passer du temps avec eux. Ils font un métier admi-rable. Nettoyer 12 chambres toute seule, c’est très dur. Savoir qu’une gouvernante va vérifier votre travail ajoute de la pres-sion. Elles sont admirables ces femmes! Je ne sais pas si vous êtes capable de le faire si elles sont absentes.Non. Les femmes sont plus fortes que nous. Mentalement en tout cas.
Voici environ 25% de l’interview don-née par Monsieur Delahaye. Nous vous conseillons fortement de lire son intégra-lité sur la page Facebook (tête de livre) du Student Voice. Vraiment.
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APs FIRST IMPRESSIONS
“Études festives
mais sérieuses ! ”
“Hot ! Hot ! Hot ! ”
« Sexy »
“Accueillant au maximum et pour tous!”
« Sexy »
“Wait…OH-MY-GAWD!”
“Malade !”
« Spirit full of success ! »
“I love my roomate <3 !”
“The place to be !”
“Tired…Partied out...”
“Sérieux. Mais pas trop… ”
“Accueillant au maximum et pour tous!”
A la fin de cet été, ne voulant pas faire le service militaire en Suisse, je me suis attelé à la tâche ardue de participer en tant que bénévole aux Intro Weeks. (Nota bene : ceci ne marche pas vraiment pour éviter le service militaire : c’est une blague.) Au planning : tour de campus, Dress code officer, distribution de couteaux, esclave de Jérémie et accompagnateur officiel de soirée. La dernière activité semblant la plus facile, mais loin de là. A côté de faire rentrer plus de 400 APs sur-vitaminés dans des bus ou des métros et les guider en ville, les exploits des héros du film 300 paraissent aussi enfantins qu’un épisode des Teletubbies. A la fin des deux semaines, à part me rendre compte que je n’ai désormais plus l’âge pour assurer ce rythme, je remarque que les APs tout gentils et réservés que
j’ai accueillis le premier jour se sont transformés, comme Doctor Jekill et Mister Hyde, en des bêtes de soirée prêtes à affronter les intempéries d’une vie sociale ehlienne intense.
Mais revenons au tout début, à la première journée. La journée d’accueil était planifiée à la minute près. Les tout premiers, « légèrement » stressés, sont arrivés plus ou moins 6 heures avant l’ouverture même de l’école. La distribution de tout l’équipement de survie terminé, les cocktails de bienvenue dévorés, le plus dur fut ensuite de faire partir leurs géniteurs, très gentils financiers. Oui, dans certains cas on aurait dit que leur progéniture adorée s’engagait dans la légion étrangère. Puis, enfin
I feel like Intro weeks sounds better with you…
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Tommaso Cavallari
EHL sans pression parentale, la semaine a vraiment pu commencer. Le Minglim..mingligl…mingiling (sérieux qui a choisi ce nom)…bref l’apéro du premier soir fut sympa et a permis de lancer le mécanisme de la suite des évènements…
Juste un petit mot pour dire qu’alors que nous, bénévoles, avions la plupart des matins libres (ce qui nous permettait généralement de re-réaliser qui on était, d’où on venait et quel était notre but dans la vie), les cinq grands maîtres tout organisateurs étaient là tous les matins et tous les soirs pendant deux semaines. Ils sont au jour d’aujourd’hui dans un temple au Tibet pour s’en remettre. Hommage à eux.
Résumer deux semaines de folie dans un seul article est vraiment très difficile. Cette nouvelle vague d’APs est vraiment très forte, ils ont toujours été très motivés, pas toujours en bon état, certes, mais très intentionnés. A noter aussi qu’il n’y a pas eu d’accident majeur, que le Deck n’a pas été dévasté cette année et que l’esprit était très positif.
Parlons du karaoké, qui a dévoilé des filles qui se sont trompées de carrière et qui seraient mieux sur une scène, dans un stade rempli de fans. Parlons de la chasse au trésor sous un soleil incroyable avec Ouchy comme but final. Parlons du barbecue (merciiiiiiiii Fête Finale) qui s’est transformé en bataille d’eau et lancers de filles dans la piscine, sans aucune mauvaise intention, bien sûr. A noter aussi deux américaines, qui à elles-deux devaient peser 50 kg, et qui m’ont offert 13 pichets de bière au bar. Je ne les ai plus vues depuis. Le bar hopping était très drôle et a dévoilé tout le potentiel
de cette nouvelle volée. Les visites culturelles étaient très intéressantes, dans certains cas plus « éthyliques » que culturelles, mais captivantes. Le jeudi soir au sauna, pardon au Box, était très chaud, oui jeux de mot incroyable je sais. Et j’en oublie sûrement.
En tous cas j’aime les Intro Weeks, c’est un mélange entre le Club Med et une réunion d’affaires de l’ONU. Un peu comme si on voyait Kofi Annan danser la macarena sur un bar en costard, mais en tongs. L’atmosphère que l’on retrouve pendant ces deux semaines est magique, c’est une émotion que l’on garde pendant toute sa scolarité. Ces semaines donnent le la à 4 ans de vie au sein d’une école unique qui vous demande autant qu’elle vous donne. Le moment émotion est fini, promis.
Résumons les événements. En deux semaines j’ai : bu trop bière, pris un plaisir sadique à envoyer des AP se raser, chanté à un karaoké, envoyé des filles dans une piscine, socialisé, oublié des prénoms, resocialisé, re-oublié des prénoms, connu un asiatique qui m’a dit que je ressemblais à une star américaine (je vais déménager en Asie), fait 10 min de sport, fait des tours de campus, pas assez dormi, trop sorti, éclaté, rappelé des prénoms. J’ai besoin d’une semaine de vacances.
Bref…j’ai fait les Intro Weeks.
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You will probably have seen us around. We arrived back in July with a quieter welcome, much earlier than the APs, DHRs and BSCs (we are still stumbling over the acronyms). We had classes all day while the summer weather took control of the world outside the windows of Room 38 (or was it Room 41?).
We watched as the construction crew worked feverishly around us to ensure that the spanking-new seating areas for the food court and auditorium were ready when these “incoming students” would arrive. We looked grumpily at how the queues at lunch-time started snaking around the halls and thought “Wasn’t the campus only for us?” We appear to already be waist-deep in projects and homework (accounting, corporate finance, hotel design, cyberhotel and statistics – just in case you are wondering). We suspect we have significantly increased the average age of the student population at EHL (we range in age from 20s to 40s, give or take one or two years).
We are the 2012 class of the Master in Hospitality Administration (or “MHA”, another acronym for you).
There are 30 of us, hailing from 19 countries and territories, speaking a diverse range of languages from Japanese to Slovak, with some English in between. We enter the course with a wide and deep background of work experiences. In combination, we encompass the fields of hotels, F&B, retail, real estate, finance, legal, events planning, IT, telecommunications and human resources, spanning more than 150 years in total. We leverage upon our differences just as this MHA programme binds us together for another 11 intensive months, equipping us with the relevant practical hospitality ex-perience (the week filled with wine classes scored high with us) tying in with theoreti-cal and real-world business ideas and concepts (we are still trying to find the present values of those future classes).
We have the privilege of visiting professors and industry field experts to share and interact with us, on top of the current faculty in the school.
You will certainly see us get involved in the various activities that you organize – we are definitely enthusiastic about the chance to interact and learn with and from you. In association with Student Voice (as well as the “MHA On The Move” page on the Admissions tab on the EHL website), we will continue to share with you our group and individual experiences as the school year moves ahead.
So see you soon at the lunchtime queues –just don’t call us “mature students”. Cheers.
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MHA Column
Kelvin Tan
EHL 17
We, the undesirables
“Work hard, play hard” – words I remember hearing two years ago during my intro weeks at EHL. Since then I’ve had my fair share of working and playing hard and I’m sure this will remain an integral part of EHL life in the future. Absolutely nothing wrong with that. Question is: can we work and play hard in style and thus precede our reputation of being the EHL students who “don’t re-spect speed limits, park where it’s forbidden, and display disrespectful behav-ior caused by crazy partying and alcohol”? This being a quote from an article entitled “Des étudiants indésirables” in the newspaper Lausanne Cité begin-ning of September. This article is certainly not the first time I’m faced with the accusation that as an EHL student I must fall into the schema of only going out and drinking excessive amounts of alcohol. Hmmm, let’s see. Yes, I go out and yes, then I would have a drink. And then? Ah, yes, I am also a member of three committees in school, I have 24 hours of class per week, plus all the hours spent preparing for the classes, plus laundry, grocery shopping, etc. And am I the only one of 1800 EHLers with a busy schedule? I highly doubt it, since on occasion I even have to send out meeting requests for lunch dates with friends. So what I don’t understand is how we have managed to create such an image of ourselves that the neighbors in Chalet-à-Gobet are protesting against new buildings being built here for future student accommodations. Is it really that hard to park one’s car in the right spot, to drink and have fun without making a fool of oneself or to portray the professionalism that’s also an integral part of EHL life? Don’t get me wrong, my intention is not to point fingers. I’m well aware of the saying ‘when you point a finger, there’s three more pointing back at you’… I’ve parked my car in the wrong place, I’ve probably made a fool of myself a few times and I’m not sure I’m always as professional as I could be. But I try and I think I might even try harder in the future. Because I certainly am tired of being put in that box of “drunk, noisy and disrespectful” EHL students, which someone at some point in time probably totally unintentionally created.
Christina Babourkova
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Kevin preferred to stay in Switzerland and enjoy the Fêtes de Genève, film-ing the artists on stage. He also filmed Triba’s last music video. His holidays in Dubai are recorded and available on his Facebook page under the name “KevWestProd”. A little advice: “Do what you love, and do it good!”
Morgane, like many (many) others, worked three weeks at the Montreux Jazz Festival for Caviar House and Prunnier as a waiter and hostess. Great team, incredible atmosphere, good parties. It was very intense but an enriching experience.
Nicolas had the choice between long holidays and work. He decided to explore our industry a bit more. So he went to South East Asia to stay in very nice hotels to get another perspective, learn a different culture and way of working.
GOT PLANS?Have you already thought about what you are going to do next summer? You may be on internship, but a lot of you will have three months of holidays! Al-though it is only October, the summer of 2012 will come around quicker than expected. Here are a few experiences from ex-BSC1s, which will give you some ideas on how to spend your time wisely!
Adrian Ion
19 EHL
Lara was a volunteer at a street theater festival in La-Chaux-de-Fonds. She was a bar manager and it was COOL!
Claire worked as a bar manager and F&B assistant at the Cully Clas-sique, which is a classical music festival. Great wines and the amaz-ing sounds of historical music made this experience an unforgettable one.
This summer, Adrien was a ho-tel manager assistant in the Swiss Alps. The hotel was just bought by this manager; Adrien was able to bring his ideas through the con-cepts learned in BSC1, especially Mar-keting.
Edmond went kite surfing in El Gou-na, Egypt. It was awesome!!
Jeanne, Aurélie, Cindy, Joséphine and Julie went on a road trip in Cali-fornia, from Los Angeles to Los Ange-les, through Las Vegas and San Fran-cisco with their van, “Charlie”.
Alex made cash by working in a bar in Lausanne and had an incredible time!
Victor did an internship in a new small company in Shanghai. The com-pany was in charge of developing and planning hotels for investors in Mainland China. Mandarin class helped him a lot.
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It’s fresh, it’s new, it promotes EHL’s team spirit, it’s EHL Link! Created with the aim to connect students, staff and alumni, its goal is to skim the best of everybody’s talents.
The highlight of this committee’s activities this year will be a major event occuring during three AMAZING days from the 14th to the 16th of March 2012. During these days, spontaneous activities will be or-ganized throughout school, conferences will be given by alumni and gastronomic evenings will take place at La Ferme and Le Berceau des Sens. All these events will follow a common theme that will be re-vealed later on.
The creation of this huge event is a WON-DERFUL opportunity for you to show
your creativity, team spirit and organiza-tional skills. All the participants will “play the game” by doing what they do best; the role of the committee will be to coor-dinate the events and committees as an architect who creates a project.
Until then, EHL Link will put all its efforts into making this event a true representa-tion of EHL’s spirit. Don’t forget – it will be an INCREDIBLE experience for the ones who attend it as well as the ones who made it come true.
If you feel that you can add your stepping stone to EHL Link, there are still some available places in our team. Please don’t hesitate to contact our HR team at [email protected]
WELCOME TO
EHL LIN
K.
EHL
The Student Council is an elected student body that represents the interests and concerns of all students at EHL. It is the link between YOU as the student and the school.So what exactly do we do? - We are strong advocates for the effective flow of communication at EHL and participate in regular meetings with o All class representatives who bring up stu-
dent issueso Program directors and the Management
teamo Various department heads including IT, Fi-
nance and the new Hospitality Department.
- We organize the following events, which you certainly wouldn’t want to miss out on:Fete Universelle - 12th November, Culinary Chal-lenge - 8th December, Surprise Event (date still undecided), Sports Day - 1st May, and Committee Achievement Day – October & May, as well as Class representative outings.-We work with other committees & the Campus Life DepartmentCommittees are an integral part of campus life as well as ambassadors for EHL values and the EHL spirito The mission of the Campus Life Depart-
ment is “Living the dream on EHL Campus,” thereby putting into place measures and infrastructures to ensure that EHL meets student expectations during their stay and on campus.
o Objectives for the academic year 2011-2012: Revitalizing the dynamics of the EHL spirit:
sharing experiences & working together Materializing and embedding EHL’s core
values Ensuring easier communication for the
committees Enabling students to better apply the
knowledge gained in class to their work in committees (the link to Learning)To achieve these goals, a clear organi-zational structure and coherent proce-dures are necessary. Therefore the 37+ committees at EHL have been “grouped” together under the following categories: Student Life, Sports, Art Culture & Music, Epicurean, Charity and Entrepreneur-ship .
For questions regarding committees, please contact the Campus Life Manager Thomas Hartleyb ([email protected]) or the Student Council Committee Coordinator Natalie Telin.Do you want to be the first to know the latest news at EHL? Check out the following chan-nels of communication: o Our Facebook page (Student Council –
EHL)o Weekly articles in the EHL TiMESo Your elected class representativeso The Student Council Wall next to the
Student Serviceso Our blog on MyEHLDo you have any questions or suggestions? Academic or operational issues? Contact us at any time!Your Student [email protected]
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After setting foot at there, we built a kingdom (big enough to handle our expanding army)... an old traditional-looking house was rapidly transformed into a state-of-the-art infrastruc-ture. The latest Ecole hôtelière de Lausanne exhibits tradition with style.
Our army of stu-dents went through stringent trainings which were readily modified to advance with times and technology! To achieve productivity, women did what they do best. On the other hand, men focused on their concentrations with smart looking suits and ties.To ensure the highest training quality, only the crème de la crème was employed to teach. Class time was strictly no nonsense and in-volved serious work...
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The summer passed in a blink of an eye and we are back in our cosy little campus, tucked in a corner at Chalet-à-Gobet! Time flew past and school started in full swing. As we walk through the campus, it is not difficult to realize that we are witnessing and living through another milestone of Ecole hôtelière de Lausanne. Wouldn’t it be interesting, then, to look back from where we really started...? Let’s take a stroll through our alumni’s path.
Set by the waters, we resided
in Hotel d’Angleterre at Ouchy. As the stu-dent body grew at such a tremendous pace, we quickly invaded Avenue de Cour; and final-ly conquered the hills of Chalet-à-Gobet.
Through the lenses of different timesBy Jollene Jimmys
Nonetheless, we took great care of the army’s welfare by consistently installing the latest facilities.
As explorers in the hospitality industry, we understand the importance of delicate appetites and stomachs. Hence, we are de-termined to satisfy all types of cravings and provide food for the soul. As time passes, demands changes accordingly. We at Ecole hôtelière de Lausanne are not left behind as we continuously adapt with time and trends.
From merely 27 handsome young chaps initially, To over 1500 students enrolled per year presently, it has been a long journey since EHL was founded in Ouchy in 1893. We are proud to have come so far, but we must never forget our roots and values as we advance even faster than before. Come what may, EHL hoteliers will always re-member what we deeply believe in: “Saviour-être” and “Saviour-vivre”!
EHL
And finally, for those who are thirsty for more juicy insights, here is a little peep into some nostalgic moments of the past and present:
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Retake examination SeSSion
SummeR 2011
One of the main topics of conversation (and complaints!) This summer was the dreaded retake exams, a conversation that continued even more heatedly upon the start of the new academic year. Rumors concerning the percentage of ehl students who had retakes were spiraling out of control and it seemed the number simply increased with each day that passed, long after the retake exams had even occurred! To get to the bottom of these rumors we asked the planning & administration department for the facts. Turns out: 19.2% of ap students had retake exams this summer, a significant increase from last summer, where the number was only 9.4%. 31.3% of bsc1 students had re-take exams this summer, and last summer it was 25.8%. This overall significant increase in retakers is most likely due to the fact that the passing grade was increased from 3.75 to 4 last year, and not that students are simply partying more. Or?
Some more interesting facts: more male students had retakes than female students, and slightly more french section students had retakes than those from the english section.
To get a general picture of the attitudes of students regarding their retake experience a survey was conducted. 51 students who had
retakes this summer responded to the survey and here are the results:
Most respondents had to retake between 1 and 4 exams, although 12% had over 8 retake exams.
“Don’t ask what EHL has done for your education, ask what YOU have done for your education” – Anonymous EHL teacher
Christina Sophonpanich
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20% of respondents said it was their second retake session.
78% of respondents were not surprised to dis-cover they had retakes.
Most respondents spent between 1 and 2 months revising for these exams, and 6% didn’t study for them at all!
Not surprisingly, 76% of respondents said they were more stressed for their retake ex-ams than for their normal exams.
General feedback from respondents:
-ongoing construction work created a lot of noise and distraction during the exams – far from ideal exam conditions.
-parking was not organized for students
-unclear instructions on exams and language barriers caused frustrations.
-“never again!” “do not want to have other retakes!” “will study more!”
What monsieur laurent had to say regarding ap retakes
19.2% of ap students had retakes this sum-mer. What do you think this says about ehl – its courses, its students and its teaching? It send the message that if you study well, if you take ap seriously, if you take advan-tage of all the coaching and support available on campus, if you party hard and work even harder, if you follow ehl’s academic’s rules and regulations, if you have a professional attitude on internship and towards your studies, if you keep in mind ehl values, you will pass ap. In general, which ap course do most students have to retake? Applied math-ematics. Does the number of students who had to retake ap courses surprise you? No. What advice can you give this year’s ap students to avoid having to do retakes? Print my answer to question 2, and place that piece of paper on the back of your front door, so you see it each time you leave your home… and by the way my answers also works for bsc, dhr and master ehl students.
What mr. Marvel had to say regarding bsc1 retakes
31.3% of bsc1 students had retakes this summer. Why do you think this number is so high? Because they don’t attend class and don’t study regularly. It’s certainly not a question of innate ability. As concerns my courses, there is definitely a strong correlation between class attendance and academic performance. What do you think this says about ehl – its courses, its stu-dents and its teaching? Probably too much of a ‘party’ atmosphere. There is not re-ally yet an ‘academic’ culture at ehl. Also the module system (in bsc1) allows students to ‘compensate’ low grades with higher grades elsewhere, which encourages some students to ‘gamble.’ courses like economics, which are quite complex topics, come too early in the curriculum, in my view. more male students had retakes this year than female students. What do you think about this? This is perfectly normal; in most educational systems, females on average achieve better results. What advice can you give this year’s bsc1 students to avoid retakes? attend class and tutorials regularly. Work steadily throughout the term; don’t leave everything to the last minute.
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The situation:
It was the first day of school, with all the mingling that accompanies it: ”How were your holidays? What did you do?” blah blah blah. We had the good old reun-ion; which reminds us of the great com-radeship that rules our funny institution. The day started well.
At lunch time, the sound of my growling stomach led me to the familiar take away. I arrived there on my tiptoes to avoid an umpteenth « so, these holidays? ». I waited. After two or three « Where have you been this summer? » formali-ties, the waitress, well groomed, turns to me with a French-Michelin-star-cook tailored smile. “A sandwich please, Mad-emoiselle”, I asked politely. « It’s Madam, but that’s ok. ».
She hands me the bill, which I’ve learned to read bottom up. Lovely F&B account; I will be able to fill my stomach every day. My eyes move up to scan the sandwich price. And then, a little bubble starts to appear over my skull. Here we go, here comes the inner monologue: “Wasn’t it less last year?”… 7.50 CHF for a sand-wich. Hmm... When I was a child 7.50 CHF was approximately what the tooth fairy (it’s a mouse in France) put below my pillow when I lost a tooth. My sandwich just cost me a tooth. This could not be, but the ordeal was not over…
I really did insist, but the cook told me that it was not possible to make your
own sandwich anymore. What a pity, I thought. You pay more, you get less, and you can’t do anything about it. My sand-wich suddenly had a bitter taste.
I thought to myself: calm discussions are more powerful than screams. Therefore, I wrote to Mr. Pahud, the school F&B manager.
He managed to give me an appointment and I was very pleased with his warm wel-come.
His justification: The school is, as you may have noticed, going through a lot of changes; some positive, some less so. In consequence, the F&B section has been affected too.
Much more BEST products are being of-fered, which means dishes with region-al products prepared in a sustainable manner. This may open a debate; “Do we really want to take care about the food origin and its impact on our health or do we just want to fill our tanks and save our money?” Alas, I will not dwell on this, my brothers as I am just your humble and objective narrator.
Regarding our popular bars: If you see an increase in some drink’s prices, such as Campari, it is because the purchase prices are higher. Don’t forget we are still in a big, on-going crisis.
Adrian Ion
Over-cooked F&B cards
Yet, coffee, orange juice and other best sellers have not seen increases in prices. This means that only one main item saw its price voluntarily increased: Red Bull. But remember folks, Red Bull is not good for your health, and now you will have to pay a higher price for it. Which means…. “You’ll thank me later, son”.
Let’s move on to the BDS now. Prices did not increase, you’ll be happy to know, in fact, the business lunch even includes the amuse bouche and “mignardises” now, like all other menus do. I said men-us, yes, because there is a new menu. It is called the “Inspiration Menu”. You choose a starter, a hot dish and a des-sert “à la Carte” and pay 70 CHF, which is a good deal, as the amuse bouche and the mignardises are included. The menu “Création” will still be available for 50 CHF. There will be two “Degustation” menus, which will alternate every week. The three glasses of wines are not includ-ed anymore, though.
The food court will also not see a price increase. Currently, there are four differ-ent prices for main courses, depending on their costs (for example, Moussaka: 11.50 CHF, rum steak: 19 CHF). This means that the Chef creates a hot dish and choos-es one of the four prices considering his costs. Last year, there were three prices, which means the school decided to expand its offer, creating a win-win situation for the students. Furthermore, there will always be at least one BEST product offered. Green dots will be given to full BEST products, orange if one in-gredient is not a BEST ingredient (shrimp for example, because there are still no shrimp in this lake). On the other hand, due to their popularity, pasta and pizzas saw their prices lowered by a franc.
And last but not least, the good ol’ take away. Why three ingredients only, you may ask repeatedly? Certainly, it’s because we are a lot more students now, so the sandwich making has to be quicker. And yes, queues are actually shorter than before. Plus, this will de-crease losses made by APs, who are not used to estimating how much to put on the sandwiches. The prices increased because of the bread costs, which are not EHL-made, and instead are bought at a high-quality local intermediary at a very high price. And the reason for the disappearance of the burger menu? Too many losses. But instead now you will have a sushi buffet, with accessible pric-es, pizza slices and themed menus chang-ing every week.
Lastly, we came to the intriguing ques-tion: “but…does the school make profit on its sales?” Mr. Pahud responded that considering a 50% food cost, when sala-ries are paid, the margin actually decreas-es to zero.
In conclusion, we can see that the rea-sons for higher prices at EHL are:
-No subsidies from the state, unlike other universities in Lausanne.
-The cost of workforce in Switzerland.
-The cost of local ingredients.
Nevertheless, the food quality is superior to previous years, and is more healthy and varied. Thus, the supply offered by the school is more than acceptable.
Like my father used to say: “C’est cher mais qu’est-ce que c’est bon!”
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WHO ? EHL Smile committee - teacher and
student volunteers who share the same ideas and aim to raise funds in order to create hos-pitality schools for young people from third world countries.
HOW ? We organize events such as Mexi-
can night, Crepe party, Gala diner, Café The-atre week or Foie Gras sale for Christmas that help us with our ongoing projects.
WHEN ? Mexican night @ La Ferme, Thurs-
day 20th October, Christmas Night, Home made Foie Gras and much more to come.
WHAT ?People who have chosen to get in-
volved in EHL are caring and ready to help others. Dedication is one of the main reasons that drive students to choose a career in the hospitality industry. Our association is the result of the union between students and teachers of the hospitality school of Lausanne. It has been cre-ated in order to develop educational centers of the hospitality industry in third world coun-tries. EHL Smile has begun in 1996 and keeps on doing its activities since then – thanks to generations of students. The goal is to participate with inter-national associations to provide high- quality courses to the unprivileged youth. This task focuses on associating them to tourism and the economic growth of their country in or-der for them to become responsible actors of sustainable tourism, both socially and ecologi-cally. The countries we have chosen are differ-ent and each one of them has deserved the chance to receive our help and be part of our development program.
Smile to others, smile together!
OUR MISSION: The creation of hospitality schools for young people from third world countries. Education is the key of development and rep-resents an important way for this population to become a fully integrated, independent member of society and an agent of sustain-able tourism. This mission is part of the Mil-lennium Development Goals of the United Nations organization. Our current project is in Togo.
HOW CAN YOU PARTICIPATE?�By simply coming to our events where all our benefits will be given to the projects we support and visiting our website on www.ehlsmile.org
So don’t forget to bring your Smile on the 20th October to La Ferme!
Aujourd’hui, c’est mon premier dîner à l’EHL, j’ai décidé de commander une pizza. Après 30 minutes d’attente, je vais à la caisse, inquiète. On m’informe que le Food Court est fermé depuis 15 minutes et que ma pizza a été oubliée dans le four. VDM
During our intro weeks, one afternoon we had the chance to participate in a cul-tural activity. When our intro assistants told us where we could go, everybody was excited (especially for the wine trip). Guess which ticket I received… The green one to go to Chillon’s Castle. I have lived in Lausanne for 8 years and have visited this castle 5 times. FML
Aujourd’hui, c’est mon troisième jour à l’EHL, en plein Skype avec ma mère, une fille rentre dans ma chambre, bourrée et lâche un verre de Jägermeister sur mon ordi. Il ne s’est jamais rallumé. VDM
Aujourd’hui, j’ai cherché le magasin Privatel dans Lausanne pendant 1h. Il n’existe plus depuis 3 ans. VDM
During my second day at EHL, I tried my kitchen pants and sat on a chair. Their was a pin on the backside. FML
Aujourd’hui, c’est mon premier jeudi à l’EHL, la soirée était mémorable, comme prévue, mais je n’ai jamais vu le bus de retour et j’ai finis à vomir dans un taxi. VDM
Aujourd’hui, il est 23h je sors et je décide qu’ayant eu une journée de m**** et ayant pris une amende l’après-midi même dans le bus, je pouvais voyager sans payer. Je me suis fait contrôler. Depuis le 1er, l’amende est de 100CHF. VDM
Aujourd’hui, je décide de faire ma première machine. J’ai pris la seule machine en panne, mon linge est ressorti à moitié sec à moitié mouillé. VDM. Puis j’ai fait sécher le tout, j’ai pris le seul sèche-linge en panne et tout le linge est ressorti mouillé. VDM
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APS LITTLE
MISFORTUNES
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A well-tied tie is the first serious step in life. – Oscar WildeA highlight of the first days at EHL: Mr. Christophe Laurent standing on the Tschumi desk, show-ing his socks to the APs crowd and asserting that the red tie was the key to a professional presen-tation. The red tie symbolizing power and determination. Since this particular moment of intro weeks, you are wearing a tie every day. Day after day, you are reducing the time needed to tie your tie – from 15 minutes in AP to 15 seconds in BSC2 (with the exception of Friday morning, when the turtleneck is the usual thing), with the latent fear to be assorted to your classmate. Indeed, the combination light blue shirt – dark red tie seems to be a classic among the classics on a Monday morning.Did you know that the tie, or cravate in French, originated in the scarf that the Croatian mer-
EHLLE
school uniforms, it has now entered the work environment for five years. Designers like TM Lewin, Paul Smith or Hermes are commercializing these “sock ties” for example. Being made from animal fiber, and thus very warm to wear, they should only be part of your fall and winter wardrobes.
3) You can update the tie pin or tie clip. Even Karl Lagerfeld sometimes wears his diamond sword tiepin, that is an understatement.
Why are men wearing these different types of ties? According to them, it it is to differ from the others, to bring originality and exclusivity. A competitive advantage in a school where classicism and sobriety are required…
the tie pin
the knit tiecenaries, hired by Louis XIII, were wearing? Hence the name. However, the current tie shape has been launched by the New-York tie-maker Langdorf. And today, the traditional tie, whether striped or not, is still the EHL men’s favorite.
Nonetheless, more and more “alternative-shaped” ties are worn these days:1) The skinny tie: mostly black. If you don’t
know how it looks like, just Google Pete Doherty.
2) the knit tie : made out of wool or cash-mere mostly. Being part of a lot of
Himiwa Rakotomavo, Zoé de Montvallon
LIFESTYLE
And now the moment of truth: what do EHL girls actually think about ties? That’s the ques-tion we asked all around school.
• Do you prefer a guy with or without a tie, and why?
- WITH !!! T. , Bsc2 + C. , Bsc1- Sans, sinon c’est lassant. L. , Bsc1 - Sans… L. , AP + R. , Bsc2
• Plain, striped, checked, patterned?- Plain or striped mostly are the fa-
vorite for all the girls in our survey- Little patterns are tolerated. D.
,Bsc1
• Traditional or “alternative”?- TRADITONNAL!!! (Stay classics
guys!)
• How much do you like the skinny tie?
- No! It’s not EHL dresscode. L. , Bsc1- That makes me think of a rocker.
T. ,Bsc2 - I have never seen one at school.
C. , Bsc1- I don’t like it. C. , Bsc2- It only fits to certain people with a
certain personality. H. , Bsc2
• And the knitted tie?- NON!
• What do you think of a guy who doesn’t know how to associate the tie with his shirt?
- Ridiculous! - It’s repulsive! L. ,AP + N. and M. ,
Bsc2- It’s pitiful J. ,AP
• Does the tie reflect one’s personal-ity?
- A man can play with the color of his tie to influence his interlocutor. L. ,AP
- Yes- The mood rather than the person-
ality. T. ,Bsc2- I think half of the guys chose theirs
out of the blue. D. , Bsc1
• Will it ever be a feminine acces-sory?
- No, never. A. ,Bsc2- Have you seen the YHS girls!!! T. ,
Bsc2- Depends on the body of the chick
E. �, Bsc2Yes, it could be. R. + N. , Bsc2
The final conclusion will be the words of our fellow group member who ingenuously as-serted: “Girls don’t really care about the tie, it is only here to be removed…”
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LIFE
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1) Sure, you want to drive a car but it’s expensive right? Here are some tips & tricks as to how you, as a student, can still drive pretty decently without bankrupting yourself (or your parents!).Save money at the gas station, don’t go to the major brands instead head to the smaller unmanned ones: you can save anywhere from CHF0.05 to CHF0.10 per liter.
2) Bear in mind, if you drive short distances especially in a diesel you will burn a lot of fuel. In certain case up to double as compared to longer distances.
3) Pump up those tires! It’s been shown if you increase your tire pressure you reduce fuel consumption. Beware, having your tires too soft or too hard will cause wear & tear more rapidly.
4) When you leave on internship or go on your summer holiday, consider handing your license plates over to your local post office. They will safe keep them and you will stop paying road taxes and insurance fees during that period.
5) The schools charges you around CHF1600.- for the underground parking. Instead, if you’re up for a ten minute walk every day; try the Chalet-à-Gobet parking. It’s free.
6) Winter is approaching and you’re going to need winter tires. It’s worth considering to buy them over the Net, you can easily saves hundreds of Francs.
7) When on the highway or route Cantonale try driving in the highest gear. Even in town, keeping under 3000rpm will save you a lot of fuel.
8) Don’t f*** with the cops be it for speed or parking. You will get caught, you will get fined and you will lose your license. Switzerland is unforgiving when it comes to road related transgressions.
Prevent Your Car from Draining your Money
by K.S
LIFESTYLE
GUESS WHO ?
FOR ANSWERS, SEE P.35
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Claire de Saint Denis
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Just do not consider this photo. You will not find Monseigneur David Guetta in this playlist. We had enough this summer, sorry. It is time to extend the summer by creating an original atmosphere. Fall has arrived, and the silence of the gone birds should let place to easy beats. From great new creations to monumental classics; It’s all about-wmixing new with old. Here is a selection of songs you should hear. All music genres.
Every era has its place.Arcade Fire – The suburbsKelis – MillionaireDi Melo – Kilario Billy Idol – Eyes without a faceJean Jacques Smoothie – 2 people (Sit, relax, listen)Cream, the Hoxton – Sunshine of your loveZion – Coastin (Thanks Kev West prod!)213 – I’m fly (4 bad boyz)Calvin Harris –Merrymaking at my place (for parties on campus)Whitest Boy Alive – BurningBig Sean & Mike Posner – Who knows? Jamaica – Short and EntertainingGrizzly Bear – Two weeksMac Milller _ Knock knockChilly Gonzalez – You can danceLes Parisiennes – Il fait trop beau pour travailler (Ceci est une chanson de qualité française)
Fabri Fibra –Applausi per FibraBusta Rhymes – Gimme some more (did you forgot about it?)OMC – How bizarreBenjamin Diamond – In your arms(from the 1990s era of French house music)Tiga – You gonna want meCosmo Jarvis – She’s got you (Great discovery)Young Empires – Rain of goldBob Marley – Sun is shiningChemical brothers – Hey boy Hey girlBreakbot – Fantasy (the video is a must-see)Metronomy – The bay (already classic)Raphael Saadiq – Let’s take a walk Calvin Harris – The rainAlpha Blondy – Sweet Fanta DialoGrum – Can’t shake this feeling (you may not watch the video)Foster the people – Call it what you wantWhodini – Magic’s wandBag raiders – Gone
Off the tracks
Credits:Editors in Chief: Christina Babourkova & Adrian Ion
Graphic Designer: Pauline BramiSponsoring Responsible: Luc Schenkel
Cover managers : HuiHui Yang et himiwa RakotomavoPrinter: Copy Press, Puidoux Special thanks to: Alexia CharrinCover picture models: Luc Schenkel, Basile Glauser and Claudio Zenger
Back cover picture models: Marina Rosa, Marina Ostinelli, Nassim Seddik, Morgane Clor, Cindy Wenger, Kevin Solleroz, Joséphine Miclo and Se-
bastien Bridet.THANKS TO ALL OUR CONTRIBUTORS
powered by EHL’s Student Fund
Claire de Saint Denis, Adrian Ion, Himiwa Rakotomavo, Huihui Yang, Kai Snellink, Christina Sophonpanic, Karishma Rupani, Stephanie
Dhima, Tommaso Cavallari, Luc SchenkelChristina Babourkova
Not pictured: Alex Just, Calvin Sun, Claire Levesque
ANSW
ERS p.33: Kevin Soleroz & Jerem
y
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