January Meeting: Working in a Japanese Environment: A fish out of water?

  • 28 Jan 2016
  • 6:00 PM - 9:00 PM
  • Osaka Hilton (Umeda)

Registration

  • Members: ¥5,000
    Guests: ¥7,000

Registration is closed

Working in a Japanese environment: A fish out of water?

Date:           Thursday, January 28, 2016
Time:          6:00pm Drinks, 7:00pm Dinner, 8:00pm Presentation
Place:          10th Floor Hilton Osaka
Cost:           ¥5,000 - Members

                  ¥7,000 - Non-Members (Women Only)

RSVP:        by January 21, 2016

In January, Celine Starck shares her experience as a young, foreign, female product manager finding her way in the Japanese workplace

The Program

An expat assignment is both a great opportunity and a major challengethe language barrier and a different work culture compel us to stretch ourselves in myriad ways to make it a success. Celine will share her perspective on this as a young, foreign woman without clear authority responsible for launching a new drug while working in a fully Japanese environment. What invisible hurdles as well as opportunities did she discover? What kind of support allowed her to overcome the challenges and grow professionally and personally?It has been an intense and exciting journeyshe says. Sharing in her journey, well be sure to go home feeling a little stronger and ready the next time were put to the test.

The Speaker

Celine Starck is currently responsible for a new product launch in the field of thrombosis at Bayer Yakuhin. Before coming to Japan, she worked in Finance with Bayer for over three years in Beijing. Working internationally is not new for Celine, who through her international management program interned in Paris, London, Berlin, Delhi, and New York. French-born and raised bi-culturally in Berlin, Celine will continue her multi-cultural lifestyle as she and her Chinese husband look forward to the birth of their first baby girl in April! 


The Menu

<Fish>

Assorted root vegetables confit on parsnip puree, mesclun green and walnut oil vinaigrette

Pan roasted Chinese cabbage rolled cod

Cauliflower puree and sherry vinegar flavored brown butter sauce

<Meat>

Assorted root vegetables confit on parsnip puree, mesclun green and walnut oil vinaigrette

Coq au vin with bacon, mushroom and baby onions

Fettuccine, carrot Vichy, broccoli

<Vegetarian & Vegan Meal >

Assorted root vegetables confit on parsnip puree, mesclun green and walnut oil vinaigrette

Light mushroom risotto with millet and tomato coulis


All meals served with dessert

Yuzu flavored fromage blanc parfait with black sugar tuile

Strawberry salad with yuzu sherbet (vegan menu dessert)

Coffee or tea

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