Archive for the ‘Professional’ Category

23
Jun

Private Equity in Latam – A boardroom discussion

Written on June 23, 2017 by Campus Life in Professional

The IE Finance Capital Markets Club together with the IE Venture Capital & Private Equity Club organised a board discussion on Private Equity in Latam. The clubs invited two experienced private equity professionals (and members of the IE community!) to share their perspectives on investing in Latam, with a focus on Argentina and Colombia.

Amid the growing importance of the Latam market including significant fund-raising activity, the event provided direct access to insights on key investment trends in the region. The speakers, Matias O’Farrell and José Luis Cabal, each have more than a decade of private equity and investment banking experience in Latam.

–  Matias is an IE alumnus currently working in Argentina at Amancay Partners, a Latam PE firm. He was previously CFO of VARIV Capital, an investment firm based in Mexico

–  José is a former investment Vice President and Partner of Teka Capital, a mid-market PE firm based in Colombia. He is currently pursuing an MBA at IE Business School, where he is a Board member of the IE VC & PE Club.

15
Jun

Communication Day

Written on June 15, 2017 by Campus Life in Professional

June 7th, 2017, Madrid – The IE Communication Club had the pleasure of hosting the annual Communication Day in the Paper Pavilion under the theme “Experience the power of Communication”.

The Communication Day is a unique opportunity to share ideas, learn from experts, build an exceptional network and enjoy the possibilities that the field of communication has to offer.

This year a variety of leading professionals from different industries were invited to share their insights and expertise. Our first speaker was, Carmen Juan-Aracil, the former Marketing Director of Porsche Iberica. She talked about the importance of creating a successful customer experience at Porsche. The second speaker was Cristina Vicedo, General Manager at FutureBrand Spain as well as Professor at IE. She talked about crafting brand strategies and identities whilst sharing in-depth examples from her professional life. Inés Arnal, Marketing Manager of Heineken was third and shared her insights about working for a global FMCG. She shed a light on the current challenge Heineken is facing with the launch of its line extension “Heineken 0.0” and how they are tackling this challenge from a communication perspective. After this presentation, Isabel Eva Bohrer, one of the directors and founders of ROOSTERGNN, described how to create content for the web and shared her insights on how to differentiate yourself in the saturated field of digital communication and journalism.

The last event on the agenda was an interactive panel moderated by Laura Illia with IE alumni graduates from different HST programs. They shared their life and work experiences after graduating from IE. The participants of the panel were Marta González Pérez, Rosario Garcia Company, Monica Vicente, Keunwoo Kim and Sandra Zobel de Ayala. After graduation, they found jobs in the following companies: L’Oréal, Schweppes Suntory, Fjord, Llorente y Cuenca and Ogilvy.

The IE Communication Day ended with a networking cocktail on the lawn of the paper pavilion,  where visitors enjoyed cheeses sponsored by Martin Afinador and beers provided by Heineken while talking to the amazing speakers of the day and discussing their learnings from the afternoon.

The Communication Day was organised in cooperation with Campus Life and IE Talent & Careers. Overall, the IE Communication Day of 2017 has been very successful with a total of 90 visitors, 4 keynote speakers, 2 IE professors, 5-panel members. In total, 9 companies were present.

We want to thank everyone who made this year´s Communication Day an unforgettable experience!

1
Jun

IE Gastronomy

Written on June 1, 2017 by Campus Life in Geographic, Professional, Social

We would like to tell you about the new IE Gastronomy website, an initiative centered on the principles of “Management, Nutrition & Welfare”. The idea behind IE Gastronomy is to share gastronomic experiences and the benefits they bring at both, a personal and professional level, including our students, our more than 50,000 alumni, and everyone with links to our key sponsor´s and other collaborating companies. This integrated knowledge of gastronomy provides a differential value and will bring a healthy experience that complements the academic learning process. You can access the full content of this initiative by registering with your IE email account (please note: you will need to verify your account through a link that will be sent to your email in order to ensure the authenticity of the accountholder).
 
IE Gastronomy has also developed a series of modules led by renowned professionals – cardiologists like Valentín Fuster, world famous chefs like Ferran Adrià, or nutritionists like Gregorio Varela or  José María Ordovás. These modules will include:

– Global vision of gastronomy
– Gastronomy and health
– The impact of gastronomy on economic and tourism sectors
– Sociology and culture
– The importance of education in the field of gastronomy
– Gastronomy in the digital era.
 
The IE Gastronomy website features sections centered around the three basic pillars of food – eating, eating healthily, and knowing how to eat – coupled with a section on current trends and related news items, events, recommended publications, and a review of press activity in the sector, from Spain and worldwide. It also offers a complete guide of restaurants and a section dedicated to guest firms in the form of interviews, reflections, and videos, like Rafael Ansón’s, “Gastronomic Minute”.

The challenge of this project, headed by Rafael Anson, President of Spain’s Royal Academy for Gastronomy, is to integrate knowledge of food and nutrition into the educational system, coupled with taste apprenticeship, the overarching aim is to improve the quality of life of the IE community, its staff, students, alumni, and partnering firms.
 
We leave you with a video about IE Gastronomy , please click on the link to access the site.

26
May

The Finance and Capital Markets Club had the pleasure of receiving Banco Santander at IE to discuss the changes in the banking industry post financial crisis.

After the financial crisis in 2008, financial institutions have been suffering drastic changes due to the regulatory adjustments within the industry.

In a constantly changing environment it is of strategic importance that banks adapt their businesses to higher capital requirements, low interest rates, the internet era and the new banking landscape. It is undeniable that keeping up with regulatory changes and responding to supervisory requests has been a challenge for European institutions, specially during the post crisis years. Santander, is a pioneer in the development of a specific unit to manage and implement projects of regulatory tenure.

Gianluca Vidili, Director of the Regulatory Projects Control and Coordination unit, explained how the financial crisis originated, how the market and regulators responded to the crisis and how Santander tackles the challenges of the new regulatory environment in order to focus on their main business goals.

It was a great pleasure to receive Gianluca Vidili, from Santander, at IE.

Agustina Carrasco

IE Finance and Capital Markets Club

19
May

IE’s Gastronomy Club wants to provide the IE community with exceptional culinary experiences that are both educational and delicious. With the help of Campus Life and the Spanish Royal Academy of Gastronomy we invited Florencio Sanchidrián to campus. Mr. Sanchidrián is the world’s most renowned jamón cutter and was named global ambassador for jamón ibérico. He has pleased the palates of some of the world’s most powerful leaders and famous celebrities. Mr. Sanchidrián introduced the history of jamón ibérico de bellota, including how are pigs kept, fed with acorns and groomed, and how is one jamón different from the other.

An intrinsic element to Spanish gastronomy and life, ham or jamón is always present. No dinner, celebration or cocktail is complete without it. After his poetic and passionate speech about jamón, he proceeded to cut the leg, or paleta. It took him an hour and a half to do so. In just one of these massive legs you can find seven different flavors. They correspond to areas with the amount fat, a product of how the leg is hung down for years, the muscle and such. The ham is cut in thin slices, folded to preserve the smell and taste and may be given directly to the guest or served in plates.

The evening was an ode to jamón. After all, jamón’s purpose is to please our palates and help us celebrate life.

Ernesto Méndez Chiari
IE Gastronomy Club

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