Growing up with a father who was a chef, Roxane Clément felt working for a great player in the food industry was an alternative path to have a role in this industry that is so essential to our lives.
Caroline Ferrari, French Ambassador to Denmark, discusses one of the most famous words in Danish, Hygge. And looks at how this philosophy of well-being can be a source of inspiration today.
Keep learning, whatever your age or previous experience. That’s the view of Chadi Saba, an oncologist working in one of the leading pharmaceutical companies. At 46, he has just received an Executive MBA Global Track from ESCP and ESA Beirut.
At only age 22, Elias is committed to decrypting some of society’s most daunting questions, from economics to the evolution of the pandemic. Some might call him a “disseminator of knowledge.”
What kind of creative resilience is required to be an entrepreneur during the COVID-19 era? Alexia Genta discusses the choice that saved her business.
Student or Entrepreneur . . . why not both? ESCP alumnus and Founder of Clay, Christoph Koenig knew exactly what lied ahead of him after graduation this year: growing his business.
Mélanie Marcel is an engineer, neuroscientist and entrepreneur. In 2012, she decided to create SoScience, a company that promotes responsible research – the kind that makes a positive impact on daily life, in both social and environmental terms.
While at ESCP, Hugo Bazin and Simon Robain had the idea of developing a reservation platform for travel. In launching Tictactrip, the two co-founders quickly realised that their success depended on seizing every opportunity that came their way.
