Newsletter March
Chef demonstration by Chef Frederic Lalos MOF (Meilleur Ouvrier de France)
Under the invitation of Bridor, Chef Frederic Lalos visited ITE College West, Singapore few
weeks ago. Passionate about bakery, Chef Frederic Lalos was awarded MOF, Meilleur
Ouvrier de France* when he was 26. Throughout years, Chef Frederic Lalos got experience
by working with talented people. He worked for prestigious establishments such as
Lenôtre, Hôtel Matignon and Grands Moulins de Paris in France. He always looked for
excellence and promoted the taste as key of success. According to him, good breads needs
time and know-how.
During his visit in ITE College West, Chef Frederic Lalos had a demonstration session with
the students from the ITE-IPB Technical Diploma program. ITE students got the
opportunity to understand sourdough and bread making. Chef Frederic Lalos was pleased
to share with them some specific bakery technics. A truly tasty exchange!
Launch of concept restaurant – OSIA Restaurant (RWS)
The third year students from the ITE-IPB Technical Diploma in Culinary Arts will be
under-taking their final year concept restaurant project at Osia Restaurant, owned by
Chef Otto Weibel. Chef Otto Weibel will also be the “Parrain” for these graduating
students from the 2014 intake.
Helsinki’s Amusement Academy’s Management Training Started on Haaga-Helia
Close to 30 employees of Helsinki’s and Finland’s main amusement park – called
Linnanmäki – will develop and diversify their skills during the 1.5-year training course with
Haaga-Helia University of Applied Sciences. The objective of the program is to revamp
amusement park’s management culture, and to help managers adopting a result-driving
role and allow them to manage sales and services in a way that takes them forward hand-inhand.
In addition to gaining new skills and developing their competence, the participants will also find peer support and stimuli
from their colleagues and other Haaga-Helia students and staff. Occupational wellbeing and working as a team, as
highlighted in amusement park’s strategy, will become more concrete concepts for the managers during the program,
and they will pass their newly found knowledge on to their teams.
The amusement twist, enthusiasm and positive attitude among amusement park staff could be sensed already on the
opening day. The team embodies versatile experience in a variety of amusement park’s different roles, positivity and
pragmatism, hospitality, creativity and problem-solving skills as well as the ability to concentrate on the essential.
When everyone gets to share their particular skills in their joint training, the result is a journey whose effects will benefit
the amusement park visitors too. The aim is for amusement park to be nothing less than Finland's most amusing place to
work!