Dear AEHT members, In the spring of 2011 Portugal found itself twice in the AEHTs spotlight.

After the Annual Conference in Lisbon and Christmas in Europe in the Azores last year, Faro, capital of the Algarve (from the Arabic word Al gharb meaningthe west), has just provided a backdrop not only for the Flavours and Film Algarve '11' festival (reported in the previous edition of this Newsletter), but also for the annual summer meeting of the Presidium. scheduled between December 5th 11th, but the organizers are to make a final decision between now and July.

Participants and organizers of the Presidium summer meeting

The Hotel and Tourism School of the Algarve has taken over the premises of the former Convent of St Francis a magnificent location

The Hotel and Tourism School of the Algarve in Faro hosted the Presidium between the 2nd and 5th of June. This school was founded in 1967. It boasts a wonderful setting in the buildings of the former Convent of St Francis which has been specially refurbished for its present day purpose. Its director Joo Fernandes took great care in preparing a very successful and pleasant meeting. With the help of his colleagues, Joo managed to create an unforgettable experience for all the participants. At the meeting, the Presidium was joined by Konstantinos Kalogeorgos from Greece, Vice President of OTEC (Organization of Tourism Education and Training). He is one of the organizers of the next edition of Christmas in Europe in Rhodes. As a former long-standing member of the Association he expressed his happiness at being a part of the AEHT spirit again. Rhodes is not unknown to the AEHT community. It has already been a venue for Christmas in Europe 11 years ago, and many of you may still remember it. This year`s edition is Diekirch, June 2011 1

In order to make up for the lack of professional updating placements in English-speaking countries, the AEHT has decided to extend its cooperation with Starwood hotel group and has also just begun negotiations with the MARITIM family-owned hotel chain. You will be informed of the outcome of the negotiations as soon as an agreement is reached. For financial and organisational reasons (deadlines for the submission of applications to the EUs Youth in Action programme) the next session of the AEHT Youth Parliament planned to take place in Iceland has been deferred until spring 2012.

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The Algarve is a magical place. Here, all your worries just vanish into thin air. Breathtaking landscapes, never-ending beaches and a great diversity of protected environment make the Algarve an inviting and relaxing, but above all natural, place to be. Besides its famous beaches, there is a whole new world waiting to be discovered. Our first steps of its exploration led us to the local fish and vegetable market in Olho to savour the atmosphere of the native fishermen proudly offering their catch.

After the Portuguese court took refuge in Brazil following the Napoleonic invasion, there was an uprising in Olho to expel the French invaders. And in July 1808, the caique Bom Sucesso cast off from Olho to carry the good news to Brazil. It was a small ship with a crew of seventeen, all fishermen from Olho. The voyage took over two months and was one of the most notable feats in Portuguese maritime history. With no maps and no navigational instruments, the men crossed the Atlantic and arrived in Rio de Janeiro and afterwards safely returned back home. The caique Bom Sucesso thus became the most emblematic symbol of Olho`s cultural identity. And so, to commemorate the brave fishermen, Olho Municipal Council decided to have a replica built, for the purpose of promoting cultural and recreational activities.

A wide array of fish on sale at the fish market in Olho

The Bom Sucesso fishing boat, a replica of the boat from 1808 which crossed the Atlantic to carry the good news to Brazil, where the Portuguese court had taken refuge

We even had the good fortune to take a ride on a fishermen`s boat. It wasn`t just an ordinary one. It was a replica of a famous boat called Bom Sucesso (which means Good luck). During our two hour outing around nearby islands, our guide, Isabel Coelho, Head of Public Relations at Faro City Hall, told us the whole story about a glorious past that greatly honours the city of Olho.

The city of Faro has a lot to offer. The Old City is entered through an 18th century gate and is enclosed by the remnants of medieval walls. 2 N2/2011

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The old part is an excellent slice of history as the buildings are of Moorish and 18th century Portuguese design. The streets are all cobblestone and the modern world has not made it to this section. Faro Cathedral in the middle of the Largo da S square may not look very grand from the outside, but inside it is another story - the intricate gilded carving, decorated tiles (azulejos) and works of art are well worth seeing. Most parts of the cathedral, with Gothic origins (13th - 14th centuries), were destroyed in the earthquake of 1755 and rebuilt later; the original doorway and two original chapels still remain.

Roman mosaic depicting Neptune and the four winds, which dates back to the 3rd century. Other attractions include various Roman statues and artefacts discovered during excavations, decorative Moorish lamps and paintings from the Renaissance and Baroque periods.

Municipal Museum of Faro (former convent)

Faro Cathedral and entrance to the Old city

The evening was full of surprises. Students of the Faro Hotel and Tourism School organized an event called Senses and Traditions of the Algarve. The purpose of this event was to present flavours of the Algarve and to help small local producers enlarge their market and spread awareness of the advantages of going local. The producers presented their products and they were glad to inform the public about their unique ingredients or methods of preparation. The city`s Municipal Museum is located in a beautiful 16th century convent which is among Portugal`s oldest and best preserved. Inside there is a splendid cloister and an impressive Diekirch, June 2011 3 N2/2011

Invitation to the school event Senses and Traditions of the Algarve

Below you will find a list of small producers who were present at the school event. If you are interested in local Portuguese products you can find more information on the Internet pages given below:
MARISOL

Leo Urrestarazu from the Monterosa company sings the praises of the superior quality of his olive oils

finest sea salt from Portugal, www.marisol.biz/salt.html MANNA pts and canned fish, www.consul.pt MONTEROSA olive oil producer, www.monterosa.pt, www.algarveolive.com MONTE DA producer of liqueurs LAMEIRA (Aguardente de Medronho) and other Portuguese specialties QUINTA DA organic specialities, FORNALHA ecotourism, www.quinta-dafornalha.com PORTAL QUEIJOS local fresh cheese producer DELIZIA artisan ice-cream producer DESPENSA Portuguese sweets, liqueur, ALGARVIA fig-based products, www.despensaalgarvia.com SUL FLOR flowers and herbs CELESTINO DA honey production
CONCEIO CORREIA SRA. GERTRUDES NETO ALMANCIL

Gertrude Neto and her hand-made products

Assortment of sweets from Despensa Algarvia

Visitors could buy any of the products on offer and have dinner in the school courtyard with musical entertainment as a side dish. Our sincere thanks and great admiration go to the students, who did a very fine job. The event constituted a part of their practical exam, so that they were carefully watched by the teachers who evaluated their efforts. Thumbs up! The members of the Presidium would like to take this opportunity to thank most warmly Joo Fernandes and all of his team for all their efforts throughout our stay, and for the exceptional experience they had prepared for us. 4 N2/2011

hand-made woven textiles

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The Competitions Committee Delighted with their Stay in Luxembourg

From May 5th to May 7th the Competitions Committee held a meeting in Luxembourg to discuss the improvements which need to be made to the organisation and running of the AEHTs competitions. Even though over recent years there has been a reduction in the number of complaints from competitors, there are nevertheless still some weaknesses, especially in the area of the preparations in the lead up to the Annual Conference. It is certainly no easy matter to manage 350 young people from the four corners of Europe; but the Committees efforts are focussing especially on more transparent and more efficient procedures aimed at avoiding possible problematic situations as soon as registration begins.

Romana Bauer described the proceedings as follows: After a detailed and frank discussion about the evaluation criteria for the practical and written tests at the Annual Conference, we have made considerable progress towards our aims of improving the conditions under which students participate in the contests, and of drawing up a clear and fair set of rules'. In 2012 the Committee hopes to be able to provide future conference organisers with model marking sheets, making it easier for them to organise the competitions. To enable students to carry out basic preparation for the competitions, it was agreed that from next year we would publish, on the website of the conference currently being organised, the tests of previous years to provide examples to the students. The Committee also suggested that, with the help of teachers from member schools, we should set up a pool of sample questions from which organisers could select items when they prepare their written tests. This proposal turned out to be controversial and is being studied by the Presidium. In the view of Louis Robert, VicePresident for fixed events, it can be difficult and irrelevant to set written tests in all the areas being assessed. The first task was therefore to decide in which disciplines tests will be set, and what the appropriate evaluation procedures will be.

The Competitions Committee together with Nadine Schintgen and Franois Ortolani, director of the Esch-sur-Alzette CNFPC (vocational training centre) and President of the national Luxskills2011competitions

The committees members are Romana Bauer from Bad Leonfelden (Austria), Helena Cvikl from Maribor (Slovenia) and Asdis Vatnsdal from Reykjavik (Iceland); their working meetings were held at the Alexis Heck Hotel and Tourism School (LTHAH) in Diekirch, with input provided by our General Secretary Nadine Schintgen and the Vice-President responsible for the Annual Conference, Louis Robert. On Friday the whole day was given over to a careful consideration of the appropriate evaluation criteria for student performances, with a view to applying them in the course of the various competitions taking place at the Annual Conference. Following the meeting Diekirch, June 2011 5

The Competitions Committee hard at work

Working with hotel schools brings with it certain advantages, especially that of being invited to lunch in the training restaurant. It was thus that at lunch-time the Committee stopped work and headed for the Luxembourg Hotel Schools training restaurant, in the company of Antun Perusina and Nedo Jancic from the Dubrovnik Hotel School, together with Peter Semone, chief technical adviser to the Laotian National Institute for Tourism and Hospitality. Peter Semone was N2/2011

accompanied by two Laotian teachers who will be undergoing training at the LTHAH until October 2011; thereafter they will teach at the future Vientiane hotel school, which is likely to be shortly submitting its AEHT membership application. The construction of the school is being co-financed by Luxembourgs Ministry for cooperation and humanitarian action, and the project is managed by Lux-Development SA, the agency (founded in 1978) which implements Luxembourgs cooperation projects in developing countries.

school); the contests tested the participants skills in 14 different disciplines, and the performances were scrutinised by a judging panel of experts. The best contestants in each category were awarded prizes and Cdric Brantz, who together with his team had already won second place in the culinary arts competition in Lisbon (as reported in the November 2010 Newsletter) this time triumphed over all his adversaries. What a splendid achievement for this young Luxembourger, now embarking on a most promising career! After the ceremony the students from the LTHAH served cocktail snacks which they had prepared themselves, together with drinks from the region all greatly appreciated by our guests. Our guests also much appreciated their conversations with the Minister of Education who demonstrated her diplomatic skills by chatting pleasantly with each of them and asking about their home countries. She also entered into the good-humoured spirit of the very successful pose for photographs. A fine example of hospitality Luxembourg-style!

Lunch at the LTHAH and a toast in beer to Luxskills2011 In the company of a delegate from Laos

We should like to take this opportunity to thank her Ministry and the Luxembourg government for the subsidy which they grant to the AEHT each year, and which is essential for the running of our Association.

In the afternoon the Competitions Committee resumed its meeting until 16.30, when they moved on to the Op Sommet technical school in Eschsur-Alzette (the countrys second largest town, located 16kms from Luxembourg city), to be present at the prize-giving ceremony for LuxSkills 2011, the national competitions for crafts and professions. The ceremony was graced with the presence of the Education Minister, Mady Delvaux-Stehres, and of the Employment Minister, Nicolas Schmit. Over a period of four days, 61 young apprentices had competed together at the National Vocational Training Centre (located just next door to the Op Sommet Diekirch, June 2011 6

Convivial conversations with Mady Delvaux-Stehres, Luxembourgs Minister for Education and Vocational Training

To round off the evening in style, Louis Robert had had the excellent idea of inviting our guests for a sponsored dinner at the Michelin-starred Favaro Italian restaurant (formerly the Auberge Royale) which is celebrating its 20th anniversary.

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Surprise menu offered by the Michelin-starred chef Renato Favaro in his eponymous restaurant in Esch-sur-Alzette

On Saturday May 7th, in a quest for the best tipple, the Committee and the Dubrovnik delegation had the opportunity of taking part in the 18th Brussels World Wine Show, the worlds largest exhibition of its kind, held in the LuxExpo building. Here more than 7000 wines from across the world were tasted and ranked by some 350 professional tasters. Our guests took great delight in carrying out a blind tasting of a sample of white and red wines. Afterwards Romana Bauer commented: Another of the highlights of our stay in Luxembourg was undoubtedly being a taster, among 351 professional wine-tasters, of several international wines at the world wine show. How fortunate we were to take part, and what a difficult task but it was a source of great pleasure and of unforgettable experiences.

There was an electric atmosphere and a good deal of hilarity in the restaurant as our discerning gourmets picked their way through the surprise menu, which well deserved its title. Where does Renato Favaro get all this inspiration? Just by reading through the menu below which unfortunately will not give you all those gustatory and olfactory sensations you will gather that a real star of the culinary arts awaits you in Eschsur-Alzette: Cocktail snacks Cream of rocket, beef carpaccio cannelloni and tartare of scampi Tempura of green asparagus and scampi, olive oil flavoured with black truffles Plins of guinea fowl with mascarpone cream and sage (small raviolis from Piedmont) Wild turbot, cappelletti with a pea pure Grape granita with a grappa espuma Suprme of Label Rouge Guinea fowl with a fondue of cepes and a puree of potatoes and other root vegetables Vanilla- and amarena-flavoured cassatta Salad of passion-fruit and mangos Coffee with petits-fours and exquisite chocolate delicacies.

Our guests take their place for a day among 350 professional tasters

For those who appreciate good wines, the list of the prize-winning wines at this contest is available at www.concoursmondial.com .

Diekirch, June 2011

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The competition included 366 competitors from 56 schools (197 competitors from 25 AEHT member schools from 6 countries - Austria, Finland, Macedonia, Portugal, Slovenia and Croatia).

Students and teachers from the LTHAH turned out to be a good vintage at the Brussels World Wine Show held in the LuxExpo building in Luxembourg

The next competition in the series will be held in Portugal in 2012, in Guimares, 50 kms from Oporto in the centre of the Vinho Verde region, not far from the Douro wine-growing area. There is nothing quite like drinking these excellent wines and learning all about them in the very same place that they are made. Next year Guimares will also proudly bear the title of European Capital of Culture.

Supetar on the island of Bra

The Island of Brac the setting for a fine version of Gastro2011

From 17th 20th April 2011 Supetar on the island of Bra hosted the 31st national and international Gastro 2011 competition which was organized by the Split School for tourism and catering (AEHT code: CR01). Diekirch, June 2011 8

Students took part in competitions in the following 9 disciplines: 1. Menu preparation 2. Menu Serving 3. Flamb work 4. Preparation of a cold savoury exhibit on display 5. Preparation of a cold sweet exhibit on display 6. Bar 7. Front office 8. Travel agency management 9. Presentation of tourist destination

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Great concentration on the part of the competitors during the practical tests

Here are some comments from our colleagues from abroad. Zoran, director of the Skopje school: Great organization and splendid accommodation for the competitors. Jana, principal of the Bled hotel and tourism school: We are satisfied with the choice of hotel for the competition and all the events taking place during the competition.

Two video-conferences were held aimed at promoting careers in school and the catering industry as well as to present changes taking place in professional education. The competition was transmitted by web-streaming and the material (approx. 1000 minutes) is available at http://mod.carnet.hr/index.php?=categoried&id= 144. The Easter costumes show was organized for the locals as well as for their guests. The school competitors arranged stands presenting to the public Easter traditions as celebrated in their regions.

The competition winners were congratulated by Ivo Bili, Director of the organising school accompanied by charming hostesses

The Easter costumes show took on many forms

Diekirch, June 2011

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Interesting international tapas competition in Valladolid

Every year the City Hall of Valladolid, 2 hours Northwest of Madrid, celebrates the prestigious National Tapas Competition. This year was the seventh year of the event which attracts 60 chefs from all over Spain. Due to the international interest in this event, the City of Valladolid has simultaneously organized an International Tapas Competition exclusively for students of accredited culinary schools from all around the world. This event, now in its third year, is sponsored by the citys International School of Culinary Arts, the Chamber of Commerce of Valladolid and the City Hall of Valladolid. A total of 10 students will have the opportunity to participate and represent their countries and their schools.

To give students and teachers the chance to participate in a complete educational week that encourages them to discover and develop their culinary talents. The programme includes visits to producers, wineries, top restaurants in the area and historical areas around Valladolid.

Organizers have pleasure in inviting all AEHT member schools to participate with their students and teachers in this event. They would thus contribute to turning this into a true international event. Applications must be sent as specified in the competition rules and by means of the official application form that can be downloaded at: http://www.escuelainternacionaldecocina.com/ 2011/06/08/concurso-internacional-de-tapas/. They must be sent by July 26th 2011, by email to amoreton@eicfp.com. Please note that the subject line of the e-mail must be as follows: International culinary schools tapas competition.

Representatives from Canada attended the Valladolid contest which took place in 2010

Students must go through a pre-selection process and must meet the criteria outlined in the competition rules. The ten finalists and their respective teachers will be invited to Valladolid, all expenses paid, to participate in the final in which they will be judged by a panel of national and international chefs and professionals from the world of gastronomy. The International competition has the following goals: To stimulate creativity, motivation and culinary skills among students. To promote camaraderie and knowledge exchange among teachers and students from different regions of the world. Diekirch, June 2011 10

Neil Tanner, winner of the 2010 edition of the international tapas competition, preparing a complete Irish breakfast

If selected, the City of Valladolid will give the school a bursary that will cover all the travel arrangements, airfare and full board and lodging for the accompanying teachers and the students selected for the final. The final will be held from November 6th to 11th in Valladolid, Spain. The organizers are looking forward to welcoming you to Valladolid.

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THIS AND THAT

News from AEHT members

- Interview with Antonio Turino, Chairman of Oris International

News from our prize-winners and our partners

We have introduced this section for two main reasons: firstly, to publish the reflexions of former competition winners about the importance of the AEHT experience in their personal and professional development and in the careers which may have opened up for them as a result of their winning performances at the Annual Conference; and secondly, to publish interviews with our collaborators or professional partners thus adding a friendly and pleasant note to the life of our Association.

Oris International born of a genuine passion for Italian culinary tradition

On Saturday April 16th Alfonso Benvenuto, honorary AEHT President, together with Nadine Schintgen, AEHT General Secretary, attended the press conference given by Oris International at the Hotel Frederico II in Jesi, in the Marches region of Italy. This company is now one of the AEHT's Privileged Professional Partners, and represents the first network for the promotion, marketing and distribution of Italys excellence in food and wines. The Oris initiative has two great contributions to make; firstly it attempts to save a whole range of local products which are in the process of disappearing, by providing small producers with a structure enabling them to sell their produce abroad, and to promote across the world the authentic Italian cooking such as their ancestors practised; and then it aims to make it easier for foreign restaurateurs to buy high quality traditional ingredients.

Oris Internationals extremely friendly board of directors: From left to right: Roberto Moroni, Antonio Turino and his brother Salvatore Turino

Antonio Turino is 50 years old and for the last 30 years has been an entrepreneur in the food industry, in the restaurant business and in catering services. His father was also in business, and when he was a small boy Antonio was in the habit of helping him in his work. It is from his father that he acquired his love of the simple and genuine locally grown products, and at the same time the experience necessary to manage a commercial concern. Thus was born his passion for this line of work which, as Antonio Turino says himself, brings him more and more satisfaction each day. The idea of creating Oris International really only came to him during a visit to Acqualagna, the home territory of the truffle. By talking to some local producers, he realised that each one of them individually exported and/or sold their own produce to the same customers. A restaurateur who lives and works abroad is therefore obliged to rely on a host of producers or middlemen in order to buy what he needs. This means heavy transport costs, and is also complicated to arrange. As a result, many restaurateurs resort to using mass-produced ingredients, being unable to use a large proportion of local specialities, which represent the very roots of genuine Italian wine and food. As a result, it is becoming almost impossible to find outside Italy such products as cicerchia from Serra di Conti, soffritto from Naples, ciccioli from the Emilia- Romagna region or seadas from Sardinia. This is where Oris International comes in, providing authentic and high quality products to restaurant owners abroad, while supporting small 11 N2/2011

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farmers, breeders and producers in Italy; the company is a silent spokesperson for a disappearing world, as these producers try to survive and to produce quality products thanks to the larger-scale sale of their produce. In addition, those in charge of Oris International would also wish to promote the best of Italian cuisine and its development by offering training sessions and courses given by the best Italian chefs to restaurateurs, as well as to teachers and students in AEHT member hotel schools across the whole of Europe. 1. In February 2011, you set up ORIS International. Could you please describe briefly your company to us? What made you set up this business and why did you choose ORIS as company name? Please would you outline the companys objectives as well as your expectations? In which countries are you going to export? Who will be your target customers/market? What are your competitive advantages? Why should a customer choose the services and products of Oris rather than those of any other competitor?

To guarantee our customers a quality service I have formed a partnership with the largest transport companies that guarantee a rapid delivery (24/36 hours throughout Europe) and with more than a thousand producers and Italian small and medium wine makers. With one order and one delivery, Oris International enables a restaurateur to obtain the best that Italian cuisine offers, with competitive prices, a complete range of foodstuffs (from wines and liqueurs to oil and vinegar, not forgetting cheeses, dairy products, cured meats and even vegetables, pastries and oven-cooked items). The restaurateurs will be able to choose among a wide range of fresh and dry products and to use every kind of specialities necessary to create high quality Made in Italy cuisine. 2.What are the results so far? What are your future projects? The plan for this new and ambitious project initially involves a strong expansion, including into other continents, and emerging countries such as Asia and South America. 3. Setting up a new company requires an enormous investment in time and money. Who were you able to rely on to get the necessary support to get started? Starting a project of this size has not been easy. It took eight months of preparation during which I was able to secure the cooperation of professionals in the field of the food and wine trade. I chose my staff personally, over 80 people, with the goal of forming a team of motivated and qualified staff that can ensure the success of' company. Oris international may count on the collaboration of 32 telephone operators, all native speakers, who maintain personal relationships with all customers abroad; we also have a web-page designer that encourages creativity. I wanted to create a modern company, a real laboratory of ideas, using the best technologies and putting them to the service of tradition. 4.What made you join the AEHT and what do you expect from this collaboration? Did it open new horizons to your company? What may your company offer to AEHT students and teachers?

The creation of Oris International arises as a natural extension of the Oris Company, which is working to supply Italian restaurateurs with wine and food. Oris International wants to open the frontiers, conquer Europe and reach all the Italian restaurateurs abroad, giving them the possibility to serve Italian culture through its wonderful tastes. The name Oris comes from Latin and means of the mouth; I have chosen it because the fascinating journey of discovering taste begins with the mouth. The main goals of my project are to export Italian gastronomic culture and tradition but also to export typical Italian foods, especially the niche ones that are gradually disappearing from our tables, but that still survive in our memory.

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On April 16th in Jesi, ORIS International joined the select circle of the AEHTs Privileged Professional Partners

Our young people professional and passionate ambassadors for authentic Italian cuisine

I got acquainted with the AEHT through the Honorary President of the Association, Alfonso Benvenuto, a founding pillar of the company project. The collaboration with this Association, an illustrious and dynamic organization, is extremely important for the success of such a challenging and large-scale project. Through the AEHT I would like all my projects in relation with my activity to be known and introduced to all the European Catering Schools. I would like to offer to the students the possibility of getting in touch with the world of work, and to give them the chance to operate in an international showcase. Thanks to my experience in this field I realized the importance of communication between schools and the world of work in the hospitality sector. Young people know how difficult it is to find a job today, just as restaurateurs know how difficult it is to find a good cook, a competent waiter or an experienced barman. Oris International wants to become a meeting point between different needs: we want to offer to European students and teachers the possibility of experiencing Italian cuisine in our country. At the same time I would like Italian students to work abroad, and to become professional ambassadors who are passionate about Italian cuisine.

5.What competitions should the AEHT add to the series organized at its Annual Conferences? I would like to add to the list a competition dedicated to typical Italian cuisine. For this competition Oris International could offer all the products. Considering European multiculturalism it would be also interesting to combine typical Italian cuisine with the cuisine of other countries. 6.What important changes have you noticed in the culinary and hospitality sector during recent years? Travelling abroad I realized that Italian cuisine, even if very widespread, does not adequately reflect all of its fullness of flavours and its tradition. It is easy to find industrialized products but it is impossible to find all those craft products that represent the real Italian tradition. These are the products I would like to make well known all over Europe.
7. What are the professional and personal qualities

required to succeed in your profession? What are the most important qualities and competences you are looking for when employing new collaborators. In your view, what are the most important qualities and competences a proficient manager of a catering company must have? And finally, could you please let us have some career guidance and recommendations for aspiring managers in our hotel schools? What advice would you like to give to students in hospitality and tourism for the future?

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Text :

N. Schintgen with the collaboration of I. Bili, N. Komanicka, A. Turino, L. Robert N. Schintgen, L. Bruschi, Foto Candolfi de Jesi, N. Komanicka, N. Rand and the organizers of events mentioned in this newsletter

Photos:

Oris International can count on support from those who carry weight in the sector. From left to right: Claudio Gagliardini, Deputy Director of Coldiretti the national farmers confederation ; Daniele Olivile, a local councillor in Jesi; Roberto Moroni, Oris Internationals Coordinator of Operations; Paulo Petrini, the regional agricultural adviser; and Claudio Latini, director in the Marches region of Confartigianato the general confederation of Italian craft-men and women. All of them were present at the conference at which Oris International was launched.

English translation : French translation :

J. Rees Smith N. Schintgen

Our privileged professional partners :

Several qualities are essential: a) passion and perseverance in the projects they want to achieve, b) the ability to avail themselves of experts on the field, to motivate them daily to achieve their goals, and to inject enthusiasm into them because they are part of a great company. The hotel and restaurant sectors are very important for the economy of each country. That is the reason why I think the students of these schools should constantly work hard at their studies, and use the opportunity to grow up and to be trained professionally, because they will be the managers of tomorrow's restaurant industry. ORIS International is all set for fruitful collaboration with the AEHT and for the conquest of the Europea Baroque and n, nay the worlds, restaurant industry through supplying products which represent the excellence of Italian gastronomy. Of all the arts, culinary arts are those which best feed their public1 Bon apptit and I hope you enjoyed your Newsletter! Nadine SCHINTGEN AEHT General Secretary
1

According to Pierre Dac (1893-1975), French humorist and Rsistance activist during the 2nd World War.

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