|How to Network and Eat Your Cheese|
|When:||Tuesday, Sept. 24, 2013
5 p.m. Registration & Networking
6 p.m. Dinner & Presentation
8 p.m. Conclusion
|Where:||Black & Tan Grille
130 E Walnut St Ste 200
Green Bay, WI 54301
|Fee:||$25 Members of Current
$35 Nonmembers of Current
Free with 2013 All-Inclusive Events Package – Learn More
|Menu:||Four-course meal served in smaller portions to facilitate dialogue.
Please notify us in advance if a vegetarian option is preferred.
There is a 96-hour cancellation policy for this event.
|How to Network and Eat your CheeseIn today’s world, it’s not enough to just know how to network or exercise proper dining etiquette. They’re no longer mutually exclusive things and you need to know how to do both.
Join Diane Roundy and Chef Leah O’Leary as they tag team this presentation to bring the best of both worlds into this dynamic and interactive presentation that will walk you through the process while enjoying a four-course meal (note that smaller portions will be served to facilitate the dialogue).
Ever get tongue tied, nervous or freeze up in social situations? Do you wish you could be one of those people who can walk into a room of strangers and leave with new business leads and even a few new friends? Roundy will present the topic, “Effectively Working the Room,” an overview of networking basics, how to meet key people and hold lively conversations while creating long lasting professional relationships.
Chef O’Leary will cover “Business Dining Etiquette.” From dress etiquette to navigating the table, styles of service to types of courses, this session will leave you confident with how to conduct yourself in most dining settings.
|About the Speakers|
Director of Business Development
Schenck SCDiane Roundy serves as director of business development for Schenck, an accounting and auditing firm with nine locations located throughout Wisconsin. She has been with the company for the past 14 years.
Diane holds a master’s in business administration from the University of Wisconsin Oshkosh and an undergraduate degree in business and communication from UW — Stevens Point.
Diane serves on the following boards of directors: The Green Bay Packers, Denmark State Bank, The Women’s Fund of Greater Green Bay, Live54218, and Girl Scouts of the Northwestern Great Lakes, Inc.
She is the recipient of the UW Oshkosh Outstanding Alumni Award, 2010 Who You Should Know Award, 2009 Wisconsin State FBLA Business Person of the Year Award, ATHENA Award, Silver Medal Award, past president of Management Women, The Women’s Fund, Green Bay Advertising Federation, De Pere Business Association and the Green Bay Area Chamber of Commerce ambassadors.
Sous Chef (Product Development Chef)
Schreiber Foods, Inc.Leah O’Leary serves as sous chef (product development chef) at Schreiber Foods, Inc. She started her culinary career in 1999 and has worked for a variety of restaurants and institutions domestically and internationally.
Leah holds an associate degree in the culinary arts from the New England Culinary Institute and a bachelor of science in food systems and technology from the University of Wisconsin-Stout.
Leah has developed several business dining etiquette trainings for partners at Schreiber, conducts product/sales demonstrations and works with distributor teams and food service accounts.