SPRING 2018 ISSUE

“FRIENDSHIP: AN AMICABLE
JOURNEY”
“GENDER IMBALANCES IN THE
CORPORATE REALM”
“ENTREPRENEURSHIP IN THE
21ST CENTURY”

LETTER
FROM
THE
EDITORS
The future is scary. Some questions that we as
students constantly contemplate are; “What will I
be? Will I be pretty? Will I be rich?” All valid
questions which Doris Day once sang to us in her
famous song “Whatever Will Be, Will Be.” The
concept of the new, however, is something that we
must begin to explore. The lessons learned from the
walls of the classroom and the words of wisdom
from those who have done it before only go so far—
some things just need to be personally experienced.
That is why, for this issue, we chose to adventure
into that ‘great unknown’ by highlighting the
remarkable perspectives of amazing individuals.
Inside, you will find stories and advice on a variety
of topics—business and otherwise. From the power
of friendship, to the development of a great love for
music, to entrepreneurial dreams, there is
something for everyone’s fancy.
Being savvy business students, we are often
surrounded with talk about business inside and
outside of the classroom. This issue acts as a
milestone by focusing on witty social commentary
and worldly advice. We hope that you are inspired
by the voices within the pages of this copy, and that
the value of a strong community is felt throughout
the magazine—as it is surely displayed on the cover
with a re-creation of an iconic Friends photo.
Most importantly, we encourage you to always
remain curious—question the world around you,
cherish it, and never fail to genuinely pursue the
great unknown.
Special thanks to the Insider executive team for their brilliant work this
year, and to the Schulich community for supporting us. We hope you
enjoy the summer break!
With love,
Miriam Amdur and Rena Gao
Insiya Meherally, Sherri Tran.
Mustafa Moeen, Udaibeer Sangha,
Shristi Dubey.
Miriam Amdur, Rena Gao.
Sarah Abdu, Mahesh Pokhriyal, Nil
Harxhi.
Dhwani Agrawal, Ryan Sanayhie.
Ika Janiszewski, Timothy Haron.
Tianna Smith, Sadaf Yousufzai.
Associates Zoey Bui, Jennifer Kim, Melody Zhang.

"I THOUGHT I’D MADE
A MISTAKE."
A
CREATION
STORY
Written by Miriam Amdur, iBBA 2019
After years of guided and self-led discovery
through various high school subjects, we’re eventually
placed at a threshold where we have to pick
what undergraduate degree to pursue. This decision,
in a large way, will act as the foundation of
our independent lives. But, at the ripe old age of 17,
how was I supposed to know what I wanted to do
with the rest of my life?
To gain a better understanding of how I arrived at
the outcome of business studies, an analysis of my
high school years is of utmost importance. Upon
entering grade 9, I thought I had my mind set—I
would become a teacher. The ability to influence
the lives of students through early morning lessons,
and my need for a strict schedule, had me
believing I’d be perfect for the job. However, after
endless volunteer sessions at a school near my
house, I realized that, frankly, I didn’t like children.
Thankfully, my quick thinking led me to a change
in career plans. Followed by a brief surge in popularity
in grade 10, which I can grant to a few superb
drama performances, I recognized that it was only
logical I become an actor—my parents thought
otherwise. So, I kept this goal personal for a while,
simultaneously considering journalism because
of a career test, history after receiving the highest
marks, and by the end of grade 11—business.
Business seemed practical, yet flexible, intuitive,
and canny; a degree that would value my analytical
and hyper-creative intellect—in essence, a perfect
match.
For a while, I thought I’d made a mistake. As someone
who once considered being a comedian an extremely
viable career option, I found that much of
what I was learning wasn’t meaningful to me. I
studied concepts only to forget them after exams;
I had little time to fully become enlightened by the
material, and I felt that many of the subjects catered
to specific types of career paths. Despite my
lack of interest in certain courses, I was earning
to carve my own path. I tried starting a lipstick
company, I ran a rather successful blog the summer
after first year with a group of friends, and as a
fashion lover, I took any opportunity I could to get
involved in that community.
Recently, something has changed in the way I view
my work. I used to be ashamed of it; sharing only
bits of writing with a few close friends, constantly
worrying that my interests didn’t align with
traditional “money making” jobs. Even though
I still hold some of that anxiety, I know that I
carved my own path at Schulich, often combining
my interests in journalism and entrepreneurship.
Indeed, some of these new experiences
are made possible through the work I do for
The Insider, and a blog I selfishly named after myself
(miriamamdur.com). There is, although, still a cycle.
Sometimes I create something I’m proud of, only
to later create something I regret, but I place value
on this process of trying, shaping, or writing again.
My decision to value authenticity is regularly validated
by the people I interview. Thisincludes
Schulich’s Dean Horvath and VP of Trade at Barometer
Capital Management Inc., Diana Avigdor,
who both agree that you need to be passionate
about the work that you do. I’m a firm
believer that opportunity comes to those who
work wholeheartedly and are brave enough to
create their own versions of success stories—a
story which I aspire to one day be able to share.

FRIENDSHIP
An amicable journey
Written by Ali Ashraf BBA 2021
In a world where busyness earns
bragging rights and where hyper-connectivity
is the norm,
relationships can feel shortlived,
instrumental or superficial.
As students, we are so focused on
achieving good grades, certain career
prospects, or even cash flows, that we
forget about the value of others in our
lives. And before we know it, we end
up in utter despair realizing that prioritizing
other factors over friendship
was not the best idea after all.
Friendship is deep and enduring. Although
a high GPA and extensive extra-curricular
involvement are paramount
to building impressive CV’s
and propelling us towards a bright
future, friends are equally important
in promoting happiness and the encouragement
to excel.
As a young person, it is beneficial to
surround yourself with individuals
who inspire you, and whose perspectives
and experiences both comple-

ment and challenge your own. These
individuals will eventually reflect who
you are as a person, and vice-versa,
meaning that it’s often better to walk
alone than with the wrong crowd.
Quality over quantity, in friendship,
always!
The Truth
Differentiating between real and fake
friends can be a challenging task, but
it’s clear that safety, honesty, acceptance,
respect, and enjoyment are all
attributes found within healthy relationships.
Jealousy, isolation and
emotional abuse among other negative
factors are red flags that should
be taken seriously if you want to pursue
a happy friendship. Musab Ashfaq,
a first year BBA student says, “If
there’s one thing I’ve learned about
friendship, it’s to hang in, stay connected,
fight for them and let them
fight for you. Don’t walk away and
don’t take them for granted. Friends
are part of the glue that holds life and
faith together.” As humans, we only
realize the value of true friendship
in our moments of need. When the
world turns against you, only real
friends will stay by you no matter the
circumstances.
Friendship is always a
sweet responsibility, never
an opportunity.
– Khalil Gibran
At first, it may seem daunting to develop
valuable friendships in university.
The commuting culture of
Schulich and the varying class times
among students make maintaining
strong bonds outside of the school’s
walls a challenge. Some of us regret
losing connection with our high
school friends, while others try to
conform to people that they share
little to no interest with. Whatever
the case may be, having a supportive
group of friends is necessary for
success in university as friends motivate
us which can indirectly increase
grades for some.
In short, the energy and positive
spirit that others display contributes
significantly to our own character,
where a friend becomes a reflection
of our self. These experiences cannot
be measured by a grade or line
on a CV. In the New Year, make it a
goal to enjoy time with friends, as
the enriching experiences you build
with them go beyond what can be
achieved in the classroom.

GENDER IMBALANCES
IN THE CORPORATE
REALM
Written by Aherthy Jeyasundaram, BBA 2019
Recent headlines of major publications
expose several allegations
of sexual assault, ignited
by the affluent Hollywood producer,
Harvey Weinstein’s sordid history of
sexual misconduct. Industries included
on the list extend beyond entertainment,
shedding light on incidences of
assault in academia, the government,
and Wall Street.
The environment that allows for men
in authority to violate women in such
insidious ways can be linked to deeper
systemic issues, such as the wage gap.
Women remaining inferior to men in
pay and promotion within professional
settings is often passively accepted,
because unlike sexual assault, it is
not recognized as a criminal offense.
However, the wage gap and workplace
harassment are intricately connected.
Any attempt to eliminate one without
addressing the other, perpetuates
a cycle of abuse and inferiority that
leaves working women trapped.
Patriarchal notions that encourage
the wage gap and degrade the potential
of women in business have historical
roots. It can be traced to colonial
settlers and the establishment of capitalism.
Until the first Industrial Revolution,
most women were conditioned
using Anglo-Saxon values to safely
exist in the confines of their homes,
sheltered from the outside world. Introduction
of the assembly line, finally
invited women to accept factory jobs.
The work was mundane and repetitive
enough that ‘even women could do
it’! Positions outside the factory were

limited to ones that required a ‘feminine perspective’ or a ‘maternal instinct’. Because
such qualities were considered effortless and were devalued in public arenas,
women accepted lower wages and minimal benefits in comparison to male
counterparts. Gender inequality continued to persist through both World Wars and
the Depression as women are used as human reserve, constantly jerked in and out
of the workplace depending on the convenience of the state. The contributions of
women in the reproductive and productive spheres remain an undocumented part
of our history.
It is important to note that even among women themselves there was a well-defined
hierarchy. Women of colour in the working class encountered three interlocking
forms of oppression- class, race, and gender. Men and women occupying higher
positions accepted this human hierarchy, to preserve their own status and privilege.
The plight of every working woman is different, and the oppressed can still
contribute to oppression.
Now in the 21st century, structures that once limited women in the workplace do
not exist; however, their toxic effects remain a present reality. As a woman of colour,
I am well aware of the limitations that I specifically face in entering the workforce.
Often I feel I am juggling conflicting personas in trying to manipulate how male
coworkers and superiors perceive me. I want to be confident yet not pushy; graceful
but never weak; well assimilated in western culture but still culturally unique
enough to be interesting. Despite my relentless attempts to regulate appearance,
personality and skill, nothing I do can make me indifferent to racial and gender
imbalance in the workplace. The wage gap has deepened, with women of colour
receiving significantly less than white women (Gould&Schieder, 2017). Workplace
policies wear a progressive mask only to cunningly undercut the potential of women
without us even realizing it.
Given the limited historic relevance of women at work and the imbalanced dynamics
of the modern workplace, it seems impossible to overcome what capitalism
thrives on—the patriarchy. And quite frankly, it is an impossible task to destabilize
these structures over a short term. It is one that will be hopelessly passed on to the
next generation of women workers, and then the next after that. But as you pore
over textbooks trying to master techniques that predict next year’s cash flows or
anticipate future market trends, I urge you to also think critically of the future gender
and racial workplace policies that may limit your vertical mobility. If something
feels exclusive or discouraging of minority participation, it probably is. And if you
choose not to address it, the woman who occupies your position next won’t address
it either.
References
Gould. E. &Schieder. J., (2017). Black and Hispanic Women are paid substantially
less than white men. Economic Policy Institute. Retrieved from: http://www.epi.org/
publication/black-and-hispanic-women-are-hit-particlarly-hard-by-the-gender-wage-gap/

ENTREPRENEURSHIP

THE
JOY
OF
READ
ING
Written by Rena Gao, BBA 2019
“We read to know we’re not alone.”
- William Nicholson
Wandering around Costco
on Christmas Eve looking
for turkey, cranberries and
yams, among other Christmas foods,
my mom and I stopped at the book
section. One of the many items on
our grocery list was a gift for a close
family friend: an eleven-year-old girl
who loved art. We looked around for
gifts, eventually settling on an art kit
that was perfect for her: a watercolour
set that was machine washable if
it stained on her skirt. But, secretly,
what I wanted to buy for her—and
what I wanted to pass down to her—
was the entire Harry Potter series. I
looked longingly at the colourfully
painted covers with Harry and the
whole gang, waiting to be bought. I
mean, I had no use for it. But we all
know that what we can’t buy without
feeling guilty, can always be bought
as a gift. Alas, I knew she didn’t like
reading and had no use for an entire
Harry Potter series. The gift would
have to be timed strategically—in
about two years’ time.
“Angie’s only two years younger than
me when I read Harry Potter,” I noted
thoughtfully. Which really got me
thinking. About a decade ago, I read
Harry Potter. A decåade ago, I explored
the magical world that was
Harry and his friends, potions, lessons,
boggarts, among other delightful
otherworldly creatures. It seems
like forever ago, and also like it was
only yesterday. There was truly nothing
like settling down in bed, a cup
of tea on my bedside table (usually
ignored once I really got into the
groove of the book), and an amazing,
fabulous, exciting book in my lap. I
devoured it like it was it was a chocolate
sundae on a hot summer day. I
relished it like the first slice of pizza
that melts in your mouth when you’re
starving. And in about two minutes’
time, my mom would call me and in
another three minutes, it was dinner
time. And in just (I swear) one
millisecond, it was time for bed. Not
that that stopped me. It was called
sneaking open a lamp and reading in
the semi-darkness until dawn. (But
please don’t tell my mom.)

Having moved a bazillion times when
I was younger, and being more introverted
than otherwise, I lacked the
environment and capacity to make
lots of friends. I had to say goodbye
to the handful of friends I made
each time at my new school when we
moved about a year later. So, where
I lacked in the friends department
when I was younger, I made up for
in the amount of books I read. I met
people, made friends and enemies,
experienced a thousand lives in different
countries and otherworldly
planets before I was 14.
Books have changed my life, in both
pleasurable and profound ways.
When I read Gone With The Wind, I
felt the starvation Scarlett experienced
in the Old South during the
Civil War, and experienced the pull
of the handsome Rhett Butler. When
I read Jane Eyre, I learned tolerance
for the terrible actions of someone
who could have chosen better had he
been given the right circumstance.
I learned forgiveness, cunningness,
bravery through the eyes of so many
of my heroes in my favourite books.
So if there was a gift that I could bestow
upon Angie, and every little girl
and boy growing up, I would give
them the gift of reading. It has given
me a wonderful vocabulary, an understanding
for things deeper than
the horizons within my own life, and
a perspective that can be attained by
someone who has lived more lives
than just one. Reading has been a
wonderful friend who has accompanied
my life for over a decade—and
while I hope that Angie and every
little girl and boy receives this gift
that everyone deserves, I hope that I
fall back into the rhythms of reading
too. I would be lying if I said that life
didn’t get in the way these last couple
of years. But we make time for
the things we love. And reading is
certainly on that list. William Nicholson
said, “We read to know we’re
not alone.” And it’s true—I am never
alone when I am surrounded by
friends and love and adventures, and
a sense of belonging. I am home.

STOPPING
TO
SMELL
THE
ROSES
A common cause of worry and anxiety for
Schulich students is the future, or more specifically,
where they see themselves in the future.
Often, students have great hopes for where they
want to be a few years down the road but are
worried about whether their hopes are merely
hopes, or whether they are attainable. Others
may worry about choosing a career path,
specialization, or simply finding out what they
would like to do.
While perfectly understandable, worrying about
the future can be all-consuming and exhaustive.
What might start out as a strong desire to work
toward a future goal may quickly evolve into
an unhealthy obsession over every assignment
and assessment. In reality, worrying too much
will, in many instances, prove to be detrimental
to goal achievement. For example, putting too
much pressure on oneself to do very well on a
midterm may become a problem when a student
sees a question that they do not understand.
Here, internal pressure may lead the student to
panic and disrupt their train of thought, clog-
Written by Gordon Lee, BBA 2020

ging the student’s mind with the realization that
scoring perfect may be impossible. As well, this
pressure may play out negatively in non-academic
situations. For example, a student who is
overly anxious about making the right impression
at a networking session may get so caught
up in thinking about what he or she will say that
they end up making the wrong impression, or
thinking to themselves that they made the wrong
impression, which may cause the student to actually
make a bad impression. Instead of being
overly worried about achieving perfection in all
circumstances, students who can learn to relax
a little may find that they have more time and
energy to think about a solution to a midterm
question that initially seems unsolvable, or act
natural in front of a recruiter, which may lead to
a great conversation.
As well, being overly anxious can detract from
the present. Being too consumed with busying
ourselves with trying to work towards a final
destination may cause us to miss out on meeting
with friends, paying attention to physical, mental
and spiritual health, enjoying present successes
and congratulating ourselves, or even stopping
for a minute to look up at a spectacular sunrise
on the way to an 8:30 class.
Being concerned about the future in a healthy
manner can spur an individual not only to dream
big, but to put a plan into action to make those
dreams a reality. However, it is very easy to get
caught up in trying to achieve a future goal,
which can have many negative consequences.
Being too focused with perfection can prevent
a student from thinking clearly and solving current
problems. As well, a continuous sole fixation
on the future will result in an individual
never being able to satisfy him or herself. Until
he/she reaches their ultimate goal, they will not
be happy to enjoy current successes, friends and
family, simple things in life, or even get past hiccups
and bumps in their plan. Instead, students
at Schulich who are stressed about their future
should remember not to worry excessively, but
instead live a balanced life by taking care of personal
health, personal interests, and of course,
academic goals. This approach will not only be
healthier for each and every student, but in many
cases may help them achieve their goals more effectively.
“We’re so busy watching out for what’s just ahead
of us that we don’t take the time to enjoy where we
are.” – Calvin
(Calvin and Hobbes, April 17, 1988)

ME, MYSELF,
AND MUSIC
Written by Jocelyn Grabke, iBBA 2019
Doing something for the
grade takes the fun out
of it, doesn’t it? Learning
a language, learning a concept,
learning a skill. It is once
that pressure is placed on you,
whether it’s from expectations
or competition, that the learning
becomes less enjoyable.
I began learning the violin at the
age of three. As I’m sure you can
suspect, at that age picking up
the violin wasn’t exactly a conscious
decision. Three year olds
have more important things to
do, like babbling away or playing
with toys. But when both of
your parents are professional
violinists, it’s rather difficult
to avoid the classical instrument.
I was surrounded by music
whether I wanted to be or
not. We would listen to classical
music instead of top hits on the
radio, I would go to sleep to the
sound of people practicing, or
I would spend evenings in the
orchestra pit. Music was everywhere.
I began on a violin smaller
than I knew existed. I had to
practice every day, there was
no slacking, because you see,
I was living with my teachers.
My parents were my teachers,
that meant that every wrong
note I played would be corrected.
You would think that
this sort of environment would
drive me and my siblings away
from music. It did for a while,
until something changed.
Something that only happens
when your learning becomes
your own.
Learning for the grade, or for
someone else creates a chore.
It’s when the task becomes your
own challenge that it becomes
more enjoyable. I found that
once I began to play not for others,
but for myself, that it was
not only fun, but I became a lot
better at it. My musical family
included my two siblings and
I. Together we made a violin
quintet. We performed together,
we practiced together, and
loved music together. There is
a unique pressure that comes
with learning the same instrument
as your siblings. At times
it becomes a competition, other
times we hold each other accountable.
Around the time my
music became my own, I was
looking to take on challenges.
There was a talent show at my
church years ago and I really
wanted to perform with my
brother. Our mom gave us the
Bach Double, but said that it
would be next to impossible
for us to learn and perform the
duet in less than two weeks.
That piece I didn’t learn for an
RCM examination, I didn’t learn
to please my parents, I didn’t
learn it for anyone else. I practiced
and performed the Bach
Double for myself and it has
been one of my most rewarding
pieces in the past 17 years.
Music has become my passion
and since it had, it has been
an amazing journey. It doesn’t
mean that there aren’t times
when the instrument stresses
me out, but it’s always a good
go-to when other stressors become
too much. I’m still surrounded
by music. When we
were moving houses, my mom
pointed out the doorbell was
a B flat. But now it’s become
something we both love. The violin
didn’t start out as a choice,
but I made it one, and that has
made all the difference.

EDIA CONVERSATIONS PANEL
Written by: Rena Gao, BBA 2019
T
he Media Conversations Panel occurred on Thursday, November
16th, and through a variety of panellists, students were able to gain
insights into the media industry. Panellists included Roma Kojima
(Senior Director, OTT Video, CBC), Martine English (Director of
Marketing, TFO), Rudayna Bahubeshi (Manager of Stakeholder
Engagement and Communications, Inspirit Foundation), and Jason
Colbert (President and COO, Mediaface). See what attendees had to
say about the night!
...
“Coming in as a second-year co-president
for the Insider, I had absolutely no idea what
to expect. However, my team and I had a
common vision: to transform this club into
something to be proud of, something that
would showcase the talent of the Schulich
community, and to create something
memorable. After hours of brainstorming,
we wanted to bring events to the Insider
image. Not only did the Media Conversations
Panel satisfy our vision, but it created
something we all looked forward to in the
following academic year. Starting something
from scratch was definitely a challenge, but
it was a challenge worth overcoming. From
recruiting our talented speakers to planning
the logistics, the Media Conversations Panel
became something we were all a part of and
became a part of The Insider.”
- Sherri Tran
“For the Insider’s first ever event, the Media
Conversations Panel, I had the opportunity
to lead the promotional campaign through
our Facebook, Instagram and Twitter which
was a unique and creative opportunity! Not
only did it further build connections with
Schulich students, it increased the awareness
of careers in media that fly under the radar
here at Schulich. On the event day, it was
amazing to see the Insider team’s dedication
and hard work finally come together for the
panel’s success!”
- Tianna Smith
“I got to meet a diverse range of individuals
from entrepreneurs to managers and it
definitely offered something different than
the usual networking career session at
Schulich.”
- Mahesh Pokhriyal
“I really enjoyed the event because it actually
felt like a conversation. The panelists were
honest and insightful and I left with a new
perspective on storytelling, networking, and
skill development.”
- Rhea Basu
“The Insider doesn’t have much of a history
doing events, and we felt it was something
that would help us integrate with the
Schulich community even more. The way
Media Conversations came together was
amazing – it didn’t matter what department
family members were from, every single
executive found a way to pitch in and make
the event happen. It was on the top of
everyone’s minds when they visited events or
scrolled through LinkedIn profiles; nothing
was off-limits when it came to our first
event. After many late-night discussions and
meetings, double-checking everything and
then rechecking it, the family put together
an incredible event that not only participants
enjoyed, but panelists loved as well!”
- Insiya Meherally
The night was a success, and hopefully, students were able to not only discover
more about the industry, but take advantage of the networking opportunity,
mingling with business professionals in the media industry. Thank you to all who
came out, and we hope that it was a night full of learning and inspiration!

Sponsored Article
Picture credits: Sherri Tran and the
Executive Learning Centre
a taste of
SCHULICH’S
EXECUTIVE LEARNING CENTRE
Written by Rena Gao, BBA 2019
the Schulich Executive
Learning Centre. It’s a
name that all Schulich students
are familiar with and have likely
convened in for conferences and
the like. But behind the pristine
dining area and conference rooms,
there are the people who keep it
all together. When I first met Scott
Lannan, General Manager and Jerek
Bowman, Sous Chef (both who
worked with the Fairmont Royal
York Hotel), I had little idea of what
to expect when we sat down to enjoy
lunch in the Executive Dining Room.
Certainly, I knew I would see the
signature hospitable behavior shown
by all who work in the dining and/
or hospitality industry—but what
I didn’t expect and was pleasantly
surprised by was the intense passion
and pride that they both showed in
their work.
I comment on the tulips that are
sitting in vases at each table—truly,
they looked classic and artistic, and
they gave the room a kind of light and
refreshed feeling; giving us a glimpse
of the season to come. Jerek tells
me that the flowers (including the
centrepiece) changes every season to
reflect the outside world of Schulich,
intertwining the two into an enticing
and welcoming environment. In fact,
the overall structure of the Executive
Dining Room is designed in such
a way that the viewer feels they are
a part of the surrounding nature.
Natural sunlight streams into the
building and again, gives the room
a refreshed feeling. The light grey
walls aren’t too heavy—overall, I get
the sensation of Robert Morris meets
Monet.

As the food comes out, I can’t help
but notice the immense detail that
goes into every dish. The Chilled
Poached Atlantic Salmon is sprinkled
with carrot slaw and served with a
drizzle of lemon-dill aioli, mango
chutney, and roasted tomato. A
couple of flower petals on the side
accentuate the dish to make it even
more appealing. After all, as Jerek
says, presentation is everything.
Every dish is carefully crafted to
appeal to the visual senses as well
as the taste palate. Jerek tells me
that the ingredients are sourced
from local farms, grown indoor in
the winter time. A popular February
dish seems to be the caramelized
butternut squash, which is delicious
when I try it. He also tells me that
most items, whether it be in the ELC,
the Schulich Marketplace Cafe, or
Tuchner’s, are made with students’
dietary restrictions in mind.
This means that they try to stay away
from dairy, peanut, and gluten.
Scott notes that while many students
tend to convene in the Marketplace
Cafe, the ELC is just as much designed
for the students as for faculty and
staff. The managers and the chefs
keep in mind the price points of their
food, considering the budgets that
students are on. As such, the pricing
of the food is kept at a minimum to
better serve the needs of students. On
the other hand, as a reminder from
their hotel professional backgrounds
in working with reputable hotel
companies, Jerek tells me that they
don’t necessarily see the ELC as
an operation run for students, but
rather a place to host and entertain
guests for business. This philosophy
completely explains the intricate
detail that goes into each and every
dish, the fact that the product is
prepared right from scratch, the
maintaining of the space, as well as
the mindfulness of the needs of their
guests. Jerek explains that the ELC
staff could hold their own against
those of any downtown hotel anyday.
Being a good business student, I
ask Scott about his management
techniques when dealing with staff
and the like. He tells me about the
passion that drives each and every
one of his team. Although they are
working very hard, he tells me, they

don’t view their work as work. They
simply enjoy working. This is further
exemplified by Jerek, the sous chef,
who tells me that he cooks at home
as well as at work. It’s very obvious
that he works with pride, and being
a chef is something that he genuinely
enjoys. This kind of mentality is very
different from that of my own family,
I note, as I think back to my mom,
who no longer thinks about her work
as an engineer after 6 pm. The entire
staff is friendly and cordial, bringing
each dish with a smile. I note that the
attitudes of everyone working here
truly reflect those working in the
hospitality industry.
Furthermore, Scott tells me about
his treatment of his team and his
philosophy in being a manager. A
big part of managing people, he
tells me, is about knowing your
audience. Simply, while some people
need more attention than others. At
the ELC, they much prefer to offer
their employees the proper training
and set them up for success. It’s
important to Scott that his team feel
good about the work they are doing;
that they make decisions themselves.
He tells me that his team can expect
to take absences from work without
expecting intrusion. It’s important
to him that his employees feel like
they are family. This is exemplified
by Scott’s knowledge of his staff’s
personal lives. He mentions in passing
that Jerek has been featured in his
local newspaper in his community
for being green, something he is
quite proud of, considering the green
philosophy behind the ELC. Little
pieces of the conversation such as
this gives me a feeling that the staff
probably do feel like family to each
other, keeping each other updated in
their personal lives to a small extent;
caring about each other. Scott tells
me that one the philosophies of the
ELC is that “you don’t say no without
offering an alternative. We never say
we don’t offer something, and just
walk away.” He notes that, working
in the guest services industry, it’s
important that everyone is on the
same page. “We are more of an
undercurrent. It’s not about us, it’s
about the Schulich school.” It’s quite
obvious that they are the ones that
keep everything in the ELC running,
“behind the scenes,” so to speak. We
joke that if they are noticed, then
something perhaps isn’t going right.
They also have regular meetings
every week day to discuss any issues
and also planning for the upcoming
events. In short, they are proactive,
not retroactive.

The vibe that serves as the
undercurrent at the ELC, at least to
me, was several things: enthusiasm,
respect for one another, and a deep
passion for their craft. I can hear the
passion in Jerek’s voice as he speaks
about the early days of his career,
living off of red bulls and getting up
every day at 7 am to work in a top 50
restaurant. Or Scott’s quiet pride
in his dealings with his team; how
he treats them and the philosophy
that he instills in everyone who
works there. He believes recognizing
employees is key for a positive
workplace.
what you learn from those mistakes.
If there is anything I took away from
my visit to the ELC, it’s that doing
what you love really does show, and
that respect, communication, and
a willingness to be flexible are keys
to becoming successful in whatever
industry you are trying to make it in.
As evidenced by those who work at
the ELC, if you choose a job you love,
you will never have to work a day in
your life.
I came into the ELC with little idea
what to expect, but I came out of
it, quite frankly, inspired. The staff
give their all every day at work, not
truly thinking of it as work, but as an
extension of their pride and passion.
As a closing, I ask them what advice
they would give to students like us.
Their response? Make mistakes. They
tell me that mistakes are inevitable,
especially early in your career, and
that is extended to the hospitality
service. But the important thing is
... they don’t view their
work as work. They
simply enjoy working.

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