“Raclette on top or on the side? –On top, of course!” The Swiss know exactly how it’s done when it comes to enjoying raclette. Last night, the Club HEC Lausanne in New York met for its second official gathering for the occasion of a Raclette Party – very fitting for the season. The Club HEC Lausanne in NYC was launched on April 24, 2014 (read the article on our blog) and the group provides a platform for HEC alumni in New York to meet, share experiences, and reconnect. This event was put together by Cyril Racchetta, Junior Project Manager of the New York Outpost of swissnex Boston, and HEC Ambassador in New York, and sponsored by HEC Lausanne.
Ten HEC alumni braved the cold and attended the soiree with their partners, accompanied by friends of HEC. Also present were the presidents of the alumni networks of EPFL, EHL, and UZH, bringing the crowd to 30 people. The Raclette party was held at the Bee’s Knees Baking Company, a café owned by Marco Stucky, High-Walliser and alumnus of the Ecole Hoteliere of Lausanne.
Together, the group was able to enjoy a bit of the flavor of home in celebrating the New Year with a selection of cold cuts (plateau valaisan-style) and the traditional Swiss dish consisting of melted cheese served on top of small, boiled potatoes and known as raclette. Following last night’s event, the HEC Club in NYC will launch its very own LinkedIn page – second HEC Chapter to do so after Montreal. This move will be a big step towards establishing a lively and engaged community of HEC alumni in New York.
See the pictures of the evening below:
For more information about the HEC Club in New York, please contact Cyril Racchetta, Junior Project Manager at email@example.com.