Last year, Harbus started a series interviewing students who had played sport at the highest level. This week, we talk to Dan Gertsacov (OJ), co-Captain of the HBS Rugby team, who played rugby with the national team of Brazil just prior to starting school. Harbus: Let’s start with the obvious question; how does an American… Continue reading Interview with Dan Gertsacov (OJ), the Gentle Brazilian Giant
Tag: Chile
The Following is a Transcript From the Opening Address Given by Dean Kim Clark to the Incoming Class of 2005
“It is a great pleasure for me to stand in front of you today and welcome you to the Harvard Business School. Welcome, Class of 2005! Look around you. The people in this room are the leaders of tomorrow. They are the CEOs, the entrepreneurs and the diplomats of the future. There may even be… Continue reading The Following is a Transcript From the Opening Address Given by Dean Kim Clark to the Incoming Class of 2005
Top-7 Things You Will Realize You Stressed Out About Way Too Much
Class of 2005, I have a word for you. As you vigorously debate the merits of property rights in the development of English economic might, shake glitter off of your new line of “Fancy Schmancy” quality cards and revel in the newness of the Red Line, be advised: Things will change. Crimson Greetings will fade… Continue reading Top-7 Things You Will Realize You Stressed Out About Way Too Much
The Nightmare is Over
Milan Kundera, in the Book of Laughter and Forgetting argues that “the struggle of man against oppression is the struggle of memory against forgetting.” December 13, 2004 marks the triumph of memory in a tremendous sequence of events that sees the end of a nightmare for many, and for an increasing few, heralds the rekindling… Continue reading The Nightmare is Over
Yummy Yum from Around the World
From the Bun Bo Nam Bo in Vietnam and the Ajiaco in Colombia to the Pakodes in India and the Satay in Indonesia; from the Enchiladas in Mexico and the Chicken Teriyaki in Japan to the Baked Eggplant in Greece, the Whisky Pork in Spain and the Roasted lamb in Iceland; from the Pecan Pie… Continue reading Yummy Yum from Around the World
Microcosms in a Business World
Students from 70 countries are represented in the class of 2011, according to statistics compiled by HBS. Of those students, however, 64% are from the U.S. itself. The remaining 36% originate from developed countries like New Zealand, developing countries like Saudi Arabia and Chile, lesser-known countries like Uzbekistan, and countries with long war histories like… Continue reading Microcosms in a Business World
Yummy Yum from Around the World
Deserts and forests; mountains and volcanoes; beaches and seafood; barbecues and wine-this colorful country just seems to have it all. Home to the world’s driest desert and the longest exposed mountain ranges, this country is the longest north-south country in the world. Wondering where we are?? Hola!! And Welcome to Chile!! Off we go with… Continue reading Yummy Yum from Around the World
French Heritage in Chile: Casa Lapostolle Winery
A mixture between French heritage and Chile’s exceptional natural resources can result in unique high quality wine, so is the case of Casa Lapostolle. Last week the Wine and Cuisine Society organized an afternoon of Chilean wine tasting along with speaker Alexandra Marnier-Lapostolle, chairperson, and Serge Lozac, brand manager for Moet Hennessy USA. Through a… Continue reading French Heritage in Chile: Casa Lapostolle Winery
Reactions and Takeaways from the Latin America Conference
What did you learn in the first keynote session?Building and Sustaining a Successful Enterprise in Latin AmericaSpeakers: Daniel Servitje (CEO, Grupo Bimbo), Ralph Alvarez (President & COO, McDonald’s Corporation) 1. Migration is an important topic for globalized companies in Latam. 2. Multinationals are now targeting new healthy consumption trends. 3. Macroeconomic and political conditions drastically… Continue reading Reactions and Takeaways from the Latin America Conference
The Man in the Kitchen
Chef Paul O’Connell opened Chez Henri, the French restaurant with a Latin twist, in Cambridge in 1994. Chez Henri was named best new restaurant that year by both Esquire and Bon Appetite and has gone on to win several Best of Boston awards including “Best Fusion,” “Best French Restaurant,” “Best Cocktail: Mojito,” and “Best First… Continue reading The Man in the Kitchen
