Sharing our expertise, industry news, etc.

Already one full year…

Already one full year…

You really had to be crazy to launch your activity, linked to the hospitality and restaurant industry, in the middle of Covid… Well yes, but the team of wonderwomen from Talent Developer, made up of Estrella Maillet and Philippine Freiman, were able to take up the challenge!

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A great start to the season!

A great start to the season!

Between professional trade fairs, competitions, recruitment days and official announcements, the start of the new season in the hospitality industry is underway!

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Recruitment: the game is changing

Recruitment: the game is changing

This autumn, Talent Developer is increasing its partnerships. In France, the problem of internships and work placements remains. And for good reason: not all hotels have reopened yet and professionals are looking for young people who are already experienced.

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Back-to-school openings

Back-to-school openings

Between the first bookings at the Cheval Blanc hotel, perched above La Samaritaine, the arrival of Jean Imbert at the Plaza Athénée and that of Jean-François Piège at the Hôtel de la Marine, there is a lot going on in Paris.

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Work-Study: Are you convinced? How to convince someone?

Work-Study: Are you convinced? How to convince someone?

The arguments for convincing your family and friends, the courses and levels offered in apprenticeships, the most frequently asked questions, the steps to becoming an apprentice and how to find the right company and school are all questions we can help you answer.

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Time for ice cream !

Time for ice cream !

They are back in shop windows or in trays on trolleys. They can be eaten in cups or taken away in pots or cones. Ice creams are making a place for themselves in the sun. The Talent Developer duo opens up their address book to the world of ice cream…

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Cultivating an open mind

Cultivating an open mind

Talent Developer is opening up to new horizons. A partnership is underway with a European recruitment agency. And on the social networking side, a first series of videos is now available on TikTok. Here is a detailed review.

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Restaurant: concepts that work

Restaurant: concepts that work

Alongside the health crisis, restaurants are having to adapt to new consumer expectations. Three trends are currently in vogue: sharing dishes, finger foods and value-for-money menus. Demonstration and explanation.

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A half-hearted recovery

A half-hearted recovery

Bars and restaurants have reopened. If there are crowds on the terraces at the slightest ray of sunshine, it is more for drinks and snacks than for meals. And the Euro football tournament only accentuates the phenomenon.

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Where are the youngsters?

Where are the youngsters?

After a complicated year for finding internships, work experience or extras, students in hospitality schools or colleges are not all there. With the recovery, there is no shortage of offers, but applicants are becoming rare.

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The return of “finger food”

The return of “finger food”

At the start of summer, Estrella Maillet and Philippine Freiman are tempted by quality street food that is a little regressive. On the menu: hot dogs, pizza or even madeleines… The Talent Developer duo is rediscovering the pleasure of eating with their fingers!

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The return of the terraces

The return of the terraces

Paris was under the rain for the reopening of the terraces on 19 May. This did not stop Estrella Maillet and Philippine Freiman from drinking their coffee outside…

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30 years of experience in the international hospitality industry, the culinary arts, and student training and support allow the TALENT DEVELOPER team to draw from a large network and support you in your professional plan.