From Financial Top Management to Kitchen, How A Woman Motivates FoodPreneurs
Helene came to Switzerland from noisy New York. After work as Finance Director she proposed to the market her services as a food promoter and arranged culinary changing experiences in Biel.
SUISSEPIC: How did you come to Switzerland?
Hélène Moulin: I arrived in Ipsach, Switzerland in January 2015 straight from Upper East Side, New York. After a year and a half working as Finance Director for in luxury retail, I was transferred to the watch production entity in Brügg. After I decided to settle in Biel where I am ever since.
SUISSEPIC: What do you do?
Hélène Moulin: I am a food promoter. I support food-entrepreneurs who are willing to share their passion of food and to grow a conscious business with it.
I take them out of the loneliness of the solopreneur and I support them in their promotion and the development of their business.
Photo: Hélène Moulin
SUISSEPIC: How did the idea of your business appear?
Hélène Moulin: The idea of my business appeared in 2017. In mid-2017, I started Chefs en Cuisine by organizing events around the promotion of food diversity and I quickly faced challenges.
I spent months looking for the right kitchen with the right reception area where I could host my events properly (that is without the feeling of being in a restaurant). I tried all options: renting a kitchen from the schools and restaurants during down hours, renting cuisine showrooms at night, and other types of kitchen relevant with the right sanitary obligations.
All I had were courteous noes.
Having financial background, I decided to look at the as it was a potential solution. Why not offer the service I was looking for to other food entrepreneurs in my situation.
So many of us have a message to share around food but we spend too much time on the logistics rather than on the actual event preparation. I decided to expand my activities and create a House of culinary experiences with two fully equipped kitchen, where one can share a fully cooking experience with a group of people in a cosy, friendly and accessible environment.
Food education is too important to be a burden to the messenger.
SUISSEPIC: What is the success for you?
Hélène Moulin: Success for me is for us, humans, to embrace the power of our fork and that we build a beautiful work using our fork consciously.
SUISSEPIC: How do you develop and set up goals?
Hélène Moulin: I develop and set up my goal as a finance geek I am an excel freak and I can spend hours on numbers and hypothesis.
SUISSEPIC: What is the geography of the business?
Hélène Moulin: Chefs en Cuisine is located in Biel, 5 minutes walk from the train station and close to parking zones to be easily accessible.
SUISSEPIC: What is your favorite Swiss city and why?
Hélène Moulin: My favorite Swiss city is Biel because of its unique blend of nationalities and openness. Here you are not judged for where you come from or for what you look like.
On top of it, we are fortunate to have a variety of spots where we can enjoy the beauty of the nature with a lake, the Taubenloch gorges, the Chasseral region close by. Last but not the least, all Switzerland and major airports are so close by train. That is all I need to be happy!
Inspiring women of Switzerland and Swiss border areas. Talented expats and Swiss citizens who change the world running their business, creating art, working for corporations, coaching, holding events. Happy moms, wifes, girlfriends who light up the world with creativity and beauty.