International programs

02 May 2010 —
09 May 2010

New Restaurant Concepts of London

The traineeship program "New restaurant concepts of London" was especially developed for the leaders of the restaurant business and RMA students specializing in Restaurant and Club Industry Management.


The first event in the traineeship abroad program, the third for the Restaurant and Club Industry Management study major was the lecture by London restaurant critic, author of the bestseller How To Be a Better Foodie Sudi Pigott. The second day of the program in London began with the meeting with David Collins, designer of bar and restaurant interiors, and ended with a lunch and meeting with the chef of Benares, the first Indian restaurant in the capital of England which was awarded a Michelin star.


On their third day in the capital of England the participants of the New restaurant concepts of London traineeship program went to the Goodman restaurant where they listened to an exclusive lecture on marketing given to them by one of the founders and co-owners of the popular steakhouse Georgiy Bukhov-Vainshtein. Also the participants of the traineeship program visited three fashionable restaurants - The Swan, Ivy, Ducasse – and one theater. 


One of the main events of the fourth day of the program was the visit to the Sake No Hana restaurant and a meeting with the famous restaurateur Alan Yau.


After that the trainees went to the presentation by a famous interior designer Sean Clarkson. The meeting with him took place in the Harvey Nichols store or, to be more precise, in the splendid Perrier-Jouet bar on its top floor, the windows of which open to the wonderful view of the famous Knightsbridge. Of course, the location for the meeting wasn’t chosen by chance: the Perrier-Jouet bar is one of Sean’s latest projects.


Finally the participants of the trainee program visited Fifteen, the restaurant owned by TV chef Jamie Oliver, well-known in East London.

The fifth day began with the meeting with David Nichols, corporate director of food and beverage of the world-renowned luxury hotel chain Mandarin Oriental and HR director of the same company Keith Edwards.


On the sixth day a group of students majoring in Restaurant and Club Industry Management went to the famous Fortnum & Mason tea shop and then visited the Hix bar, the organic food shop Daylesford Organic and the famous London Borough Market.


The crisis-related decline of restaurant business, the changes in customer behavior, emerging trends, numbers, calculations and graphs: on their last day in the capital of England the participants of the traineeship program met with Natalya Barsegian, financial director of the British office of Pizza Hut.