Negotiation and Gastronomy: Lessons from the Alliance of French Diplomat Talleyrand and his Chef Carême
Professor in Negotiation at ADVANCIA-NEGOCIA Business School in Paris, will look at the alliance of Talleyrand and the renowned chef Antonin Carême during his career. Gastronomy was always central to Talleyrand’s entertaining and he created the alliance of gastronomy and negotiation during negotiations like the Vienna Congress. Professor Bobot will also examine negotiation skills like preparation and relationships thanks to Talleyrand’s example.
Bring your lunch — drinks and dessert provided.
