This weekend the winter season has officially started in Val d'Isère with an incredible amount of snow and piste conditions that can compete with some of the nicest weeks of winter. The cookery school graduates are expecting their first guests on December 4th - the first big milestone to conquer this season! But the next milestone won't be too far away: with Christmas approaching fast, there will be another big event coming up - Christmas Turkey with all the trimmings and lots of excited families who will spend some of the most precious times of their year with YSE Ski. If you haven't found the perfect Christmas present yet or want to treat yourself to something special, you should make sure to be on the recipient list of our newsletter and follow our Advent Calendar!
Why do you get your Monday Morning Meeting email on a Thursday? Because it's been a very Manic Monday. And Tuesday. And Wednesday - and every single day of last week!
The countdown is over! We are in Val d'Isère, we've already had about 80cm of snow, the YSE Cookery School students for the winter season are boarding the bus any minute now and very soon you're going to see all the latest pictures of our pre-season cookery course. For now we're going to spoil you with winter impressions of Val d'Isère - which has had its earliest start in years!
After our first bio newsletter in July about Al and Hannah from The Cauldron, we are going to introduce Kat and Stig's story to you today. They are two of the people who have the longest history with YSE Ski. But how did they end up in Val d'Isère, what makes them passionate about their job and what are their future plans in the industry? Here's a brief insight into their interesting paths, which since October they walk together as one of the happiest married couples we know!
As much as we are looking forward to coming back to Val d'Isère to work the winter season with YSE Ski, we can't deny the joy of having a little time off after a busy summer. Being very passionate about food, you can imagine that we are happy for any excuse we can get to explore regional foods wherever we are. This week we have certainly hit a highlight with a few days in San Sebastian.
And all of a sudden it's the end of summer - a very eventful summer for us, spending time all over Europe. Wonderful weeks in Val teaching our first students at the YSE Cookery School, then off to several summer assignments that led us to a restaurant in Glasgow, the stunning island of Mykonos in Greece, several joyous weddings in the UK, and to a surf competition in Hossegor on the French Atlantic Coast.
A few years ago, a friend gave me a book to read. "My Berlin Kitchen" by Luisa Weiss. I have travelled with this book in tow for a very long time until I now finally had the chance to read it. I enjoyed Luisa's story about growing up in different countries, and could very much relate to her feeling torn between more than one "home" and having different circles of loved ones that usually never get together. The best part about the book though is the reminder that food can always take you to the home you need most at the time.
So here it is - the first newsletter after the summer holiday season. Which hopefully means a whole lot of wonderful and sunny days for you, and it was a few very busy weeks for us! We had the cookery course in Val d'Isère which was a great success with many lovely memories, we went to work in Greece for three weeks and we catered for a family wedding in Gloucestershire.
This summer's cookery courses have just finished - and off we go to our next assignment! We will work on the beautiful Greek island of Mykonos from Wednesday for the rest of the month. Therefore the Monday Morning Meeting will go "on holiday" for a little while.
While we are here in Val d'Isère, it's impossible not to talk about the magic of this place. You may know it from winter, but summer is a completely different universe - fun-filled, vibrant, bright and colourful. The summer season is very short with only two months of mountain activities. So we might as well make the most of it and talk about it while it lasts!