|1 Oct 2016|
|WM Fall 2016 edition|
Ioana graduated from AISB in 2007 and is now an event planner at Flavours. Building a whole concept around food and the menu is an everyday "to do" for her. At AISB she loved Economics which helped her develop her negotiation skills for business meetings.
Andrei is the baby brother with the American spirit. This means he's focused on learning more about what he knows best: food and restaurants. He has just graduated from AISB and has been accepted at École hôtelière de Lausanne where he will study Hospitality.
Currently they are both working for Flavours (http://www. avours.ro), their family company, started almost 15 years ago. One manages events and one brings a youthful infusion into the brand, both seeking to o er the best catering and events solutions for every client. And they are doing it well, as Flavours is currently the biggest and most appreciated enterprise in the field, catering for private and corporate events as well. Not only do they service events around Romania, but they also operate their own restaurants and support the personal brand of Chef Foa, their executive chef.
By the way, Stradale Carnivale, the meeting place at AISB for breakfast and lunch, is part of the Flavours network.
“I have always hoped that Ioana and Andrei would see Flavours as the obvious choice for their careers and I am so happy they decided to join the family business. We have worked together towards creating a very strong local brand, with a known culture for great food and fabulous events.
Their daily input is very valuable to me as they bring fresh air into the company and we take pride in how modern our processes are and how we are always one step ahead of the industry benchmark,” shares Florin Balu, the man who created Flavours.
But let’s see how the two see Flavours and their involvement in the company:
“I always love meeting new people and as great food always brings happiness, I only deal with big smiles and great customers. During my years at Flavours I have seen it all, from weddings and small family gatherings, which are emotional and very personal, to big corporate events, impressive in terms of size and dynamics. Flavours is growing every day and I can’t help but feel responsible for all this development. I am happy to see people appreciating what we do, recommending us time and time again, and becoming part of our extended family,” says Ioana Balu.
“Flavours is a big business, we are now employing more than 100 chefs and additional personnel and it is very important to keep them happy and engaged, while challenging them to go the extra mile in order to always surprise our customers. I love balancing all these interior and exterior forces and seeing how the company adapts and grows every day. I can’t wait to see what Switzerland has to o er me and to bring all my new knowledge back here, to further develop Flavours in the local market,” adds Andrei Balu.
So if you’re planning an event this season, be sure to take a look at what Flavours has to o er. Ioana is there for you with advice and the best menu available, at firstname.lastname@example.org.
And if you want a sample of what’s cooking, stop by AISB and visit Stradale Carnivale!
Read the entire WORLD Magazine Fall 2016 edition here.
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