Sharing our expertise, industry news, etc.

These last few months have been remarkably busy at Talent Developer. As you have seen in our social networks, we have developed new markets in Tunisia, and we have welcomed in Paris many new students from all over the world who are now doing their internships in Paris.

Paris is a very big city and it’s mostly known for how it’s structured. It is divided into arrondissements and each arrondissement has its own charm and touristic attraction.

The Talent Developer team invites you to immerse yourself in one of the most beautiful lingerie of the Parisian palaces, the lingerie of the Crillon!

The food and beverage sector has already suffered during Covid and now they are dealing with more challenging problems such as climate change, the war in Ukraine and inflation. Nonetheless, this sector keeps surprising us with the action they take and how they can adapt in such hard consequences.

Finding an end-of-year internship or an apprenticeship contract is not easy, we know! And yet, there is no shortage of solutions to make life easier for students!
Between school network, family network, dedicated websites and specialized applications, we don’t know where to turn!

We received a new application from our partners in the person of Wilfried, a student in the hospitality industry at IMGH. Having just graduated from a BT specialising in housekeeping, he asked us to help him gain skills

Between trips to Switzerland, new European and North African partners, Talent Developer is on the move ! But it was above all a new partner from the other side of the world that kept the Talent Developer teams on their toes.

Tourists are back and so are the queues! In front of the Eiffel Tower, at the Louvre or on the “bateaux mouches”, foreign but also French tourists are in number since the beginning of spring 2022.

The Talent Developer team would like to accompany you on a discovery of hotels for which it is sometimes necessary to show curiosity and perseverance.

Bread is constantly reinventing itself: new types of bread, new shapes, new flavours and an ever more varied offer. Wholemeal, organic, rye or sourdough bread, there is something for everyone and each region of France has its own speciality, just like cheese! And for you, little lady, will that be all?

What impact will the war in Ukraine have on the hotel industry in France? Is our industry concerned about the war that Russia has decided to wage against Ukraine? Will the sector be able to withstand a new crisis?

Jean-Elie arrived in Paris for a 6-month internship at the L’Echiquier Opéra Paris hotel, part of the Accor group’s MGallery collection. He welcomes us at the end of lunch service for an interview on his customer experience with Talent Developer.

With all the restrictions for two years now, restaurant owners never know what to expect, so many of them are trying to find solutions by taking inspiration from what is already being done across the Atlantic. We explain it all to you.

While Talent Developer continues to deploy in several countries abroad, it is with the Ivory Coast that the exchanges have so far borne the most fruit since the beginning of this new year!

Who said that the festive season was the time when we put on the most fat? February is no exception as it is a month full of events that encourage the consumption of more and more delicacies made by our favourite chefs! Paris also remains at the forefront of the European hotel scene in February and we tell you more here…