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 challenge – the 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 journey” she says. Sharing in her journey, we’ll be sure to go home feeling a little stronger and ready the next time we’re 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
