Please enable JS and disable any ad blocker Yann Brys began his career at a very young age After completing his studies at the Toulouse Culinary School he worked alongside great masters such as Philippe Urraca He later honed his skills at some of France's most prestigious establishments where he worked with celebrated chef Sébastien Gaudard and the Parisian hotels Concorde Lafayette and Bristolu200b where he served as creative director until 2014 he developed his famous Tourbillon technique to decorate cakes with a perfect spiral This technique is now used worldwide and has left an indelible mark on contemporary pastry in Saulx-les-Chartreux and continues to expand his empire with another location in Paris He also works as a pastry chef for the Evok Hôtels Collection group creating exclusive desserts for several luxury hotels such as the Hotel Nolinski and Sinneru200b Brys is also known for his commitment to spreading pastry culture internationally where he regularly gives courses and master classes He is also an ambassador for major brands such as Elle & Vire Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy About | Privacy Policy | Advertising| Editorial | Contact Us Subscribe | Login “A project manager who oversaw the construction of railroad bridges and is passionate about movies.” Fun fact about yourself: I love making short video animations and continuously work to become better at it I think I enjoy it so much because of the way animation is a unique blend of art and technology Undergraduate School and Degree: DHBW Mosbach Bachelor of Civil Engineering; Specialization Where was the last place you worked before enrolling in business school including an exploration of Paris for my entire MBA cohort during their first weekend in the country (co-organized with a classmate) * Organized two MBA Talent Shows (with the help of 5-member team) * Student Representative on the HEC Paris Board of Trustees * Recipient of the MBA’s Transitional Leadership Award full of wonderful and surprising performances as we converted the tried-and-true live-performance format into an online event amid a constantly evolving framework of social-distancing rules We all worked tirelessly to make both shows a success combined with the incredible diversity (across many variables) within that cohort I wanted to experience such diversity and felt that I would fit in well It is a rare privilege to be able to exchange with so many different cultures and personalities at once the quality of the pedagogy and the support provided to students was also important to me He managed to impart a thorough and intuitive understanding of all matters relating to corporate finance a subject that I had never been exposed to prior to the MBA helping students go even further than the class materials All of this while producing world-class research What was your favorite MBA event or tradition at your business school My favorite tradition of the HEC Paris MBA are the different cultural weeks organized by students They are a wonderful occasion for everyone to come together students surpass each other with their creativity I attended an American Thanksgiving dinner and an Indian wedding learned how to properly make sushi and celebrated Chinese New Year What is the biggest myth about your school HEC Paris is still perceived as a very French-centric school This is very different from my experience of the school in general Not only are the majority of students on campus internationals but the faculty is also very international What surprised you the most about business school Through my work for the Board of Directors we worked on improving the sustainability of the school setting clear goals and milestones to be achieved This willingness of all stakeholders of the school to transform goes beyond the topic of sustainability and shows HEC’s commitment to leading by example What is one thing you did during the application process that gave you an edge at the school you chose to make sure that the admissions officers looking at my profile had a complete view of my experience and personality I showed my submission to people who knew me well making sure there was no bias in the way I presented myself Emric Navarre is a friend and student from my batch who I admire for his strength and selfless leadership he naturally became the point of contact between the administration and the hundreds of students on campus He helped students in difficult situations to feel safe and helped coordinate the school’s response and policies during that time It was inspiring to see him remain calm and resolute while finding a solution that satisfied every stakeholder professors organized daily coffee chats with students members of the administration organized Zoom cooking courses and we even had a band playing outside the student-housing buildings While I was in contact with a smaller number of students during that time living through this experience created strong bonds with many of my classmates Who most influenced your decision to pursue business in college My father has been a relentless and strong source of support in this journey His rich life experience and his advice helped me see the value of an MBA What made Jonas such an invaluable addition to the Class of 2021 “I have had the privilege to work alongside Jonas in his capacity as the student representative on the school’s board of trustees I have had the great honor of working alongside many outstanding and engaged students within our community Jonas is one such individual who rose above his peers during his mandate when our institution was hit by the disruptive force of COVID-19 Not only was he a constant presence and advocate for students in representing that voice but he also helped shape the discussion on student representation and governance within our institution he was able to contribute to navigating the diverse he pursued this aim by pursuing a further understanding of what shared governance means for our institutions eventually meeting with over 30 different stakeholders He has been a pillar and a strong voice for all students on campus I would be remiss if I did not take a moment to say a heartfelt and grateful thank you for his continued presence and unflinching support through a very hectic period in the school’s history I believe we grow from the interaction we have with our students I have certainly been honored to have gotten to know Jonas during this very exceptional period all the while debating topics of governance and responsible student advocacy I have learned so much through our discussions and hope others will also have the opportunity to learn from him in the future.” DON’T MISS: THE FULL LIST OF MBAS TO WATCH IN 2021 Our Partner Sites: Poets&Quants for Execs | Poets&Quants for Undergrads | Tipping the Scales | We See Genius Website Design By: Yellowfarmstudios.com after the one already established in Saulx-les-Chartreux (91) is in fact the very first store opened by the famous pastry chef in Paris And it is on the charming Île-Saint-Louis that Yann Brys decided to set up this pastry shop Inaugurated in April 2022, Tourbillon will showcase the sweet creations of Yann Brys based on a Russian cookie and soft almonds Truly explosive in the mouth thanks to a hazelnut and pecan crunch Let yourself be tempted by the"Fruits of the Sun Verbena Swirl" raspberry and verbena infusion compote and a lemon cream no less than 6 pastries are offered in the window with two or three additional creations to be discovered at the end of the week including the indestructible"Chou Paris-Brest" or the"Finger Pistache Raspberry" Please note that some creations are ephemeral and will disappear such as the"Fresh Pear and Blackcurrant" (citrus shortbread Made in the Saulx-les-Chartreux store and delivered every morning these ultra-colored pastries are as appealing to the eye as they are tasty in the mouth we also find in this Parisian store of Tourbillon chocolates or ice cream and sorbets in pots signed Yann Brys Tourbillon will unveil a tea room by the end of May so you can relax in this charming Parisian pastry shop Refer your establishment, click here Promote your event, click here