Archive for the ‘Professional’ Category

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

11
May

AZ Capital – M&A talk, April 23rd 2017

Written on May 11, 2017 by Campus Life in Professional

The IE Finance & Capital Markets Club had the pleasure to host an event with AZ Capital a Madrid based Investment Banking boutique that provides financial advisory services in corporate transactions such as mergers and acquisitions, divestitures, IPOs, private placements, spin-offs, leveraged buyouts, capital increases and financial restructurings. So far, AZ Capital has completed more than 40 transactions in multiple sectors.  Javier Juliá and Elias del Campo introduced us to the company, shared valuable experience about the type of deals they have been executing and spoke about career paths in Investment Banking. We take the opportunity to thank both of them for taking the time to bring us closer to the world of Investment Banking.

5
May

PerinolaPG Presentation by Helena Gil

Written on May 5, 2017 by Campus Life in Professional

On April 5th the Fashion Club was honored by the visit of Venezuelan Fashion Designer Helena Gil.  Helena shared with our members her experience not only as a Fashion Designer but as an Entrepreneur. Additionally, she presented her brand PerinolaHG.

PerionlaHG was founded in October 2011 in Venezuela since its foundation the brand has focused in creating unique size, versatile, and high-quality pieces for women. PerinolaHG speaks to the young-spirited, authentic, and fun women.  

During the presentation Helena shared with us how was the brand created from the name to its international expansion. Perinola refers to traditional Venezuelan game, the name is the essence of the slogan behind the brand “because life is a game”. 

She also presented her latest collection Tèći and her master piece the “Tassel Dress”. The Tassel Dress has been part of collection since 2011 and it gained the first Venezuelan patent which protects the dress in any country of the world.   

Furthermore, she shared some stories about her. Helena closed her presentation telling us that Fashion has the power to transform people and   encouraging us to put all our passion in order to achieve our goals.       

Helena showed us the human side of Fashion

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