Bucharest

Fuckup Nights Bucharest Vol XIV

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Speakers & Moderator  – Vol XIV Fuckup Nights Bucharest, 23rd June, 2022

Ana Consulea is Pastry Chef and founder of 3 businesses in the pastry field:  Zexe Braserie (a brasserie-confectionery born out of her desire to restore and show the flavor of the Romanian pastry, launched in 2016), Zelato ice cream shop (a business launched in the summer of 2020 in King Mihai I Park in Bucharest), and Zelateria (a business that will naturally continue the story that started at Zexe Brasserie and Zelato).

Ana studied confectionery in France at the Pastry School of Montbeliard, where she had the opportunity to learn from big names in the industry – such as Eric Vergne, Pierre Herme, also known as “the god of macarons”, and Miackel Azouz. After graduating from the confectionery school, in 2012, Ana returned to her country of origin, quite determined to change inclinations and mentalities, and to show the Romanian public that our confectionery is strong and full of personality. In 2014, Ana Consulea trained the MasterChef finalists, and in 2017 she started a pastry course at DallesGo, which she is still teaching. In 2017, 2018 and 2019, she was awarded “Best Pastry Chef in Romania” at the Horeca Awards Gala, and in 2019 she received the “Pastry Chef of the year” distinction from Gault & Millau. Ana Consulea is internationally acclaimed. In 2021, she became the first Elle & Vire Professionnel Brand Ambassador in Romania, one of the most important producers of premium dairy products for professionals, of French origin, present in over 120 countries.

Ana believes that “Fear of failure, of losing, in a world where you have to get straight A’s, get a high GPA in high school, get a scholarship in college, and build a perfect, always profitable business that grows every year, does not make superstars. On the contrary, it shapes depressed, anxious, competitive-destructive monsters, who believe nothing is ever enough and that they must always want more, reach for more, do anything in order to succeed. In a functional society, focused on the financial, emotional and psychological well-being of its citizens, failure would be taught in schools as a success-generating subject. We can’t know how to win if we don’t know how to lose.”

 

Adrian Florea is a consultant with long experience in projects related to organizational culture. He works, as a business advisor, with board teams to increase the efficiency of leadership. He assists sales teams define and implement the most productive processes.
After 7 years of sales management in a multinational company, Adrian founded TREND CONSULT in 2000 and led the company until 2014. He is business advisor for several board teams and is involved in large consulting projects. In addition, he supports small start-ups launched out of passion.

 

Ala Dumitrache describes herself as the “poster girl for the slash generation”: she has held multiple titles and positions in multiple industries, before she got to where she is now. She’s done almost-everything in HORECA: organizing events, social media, flipping burgers at festivals, a little bit of cooking, a lot of hustling. By the age of 29, Ala believed it was unthinkable to stay put – that’s how she saw entrepreneurship, especially in the HORECA field. The balls idea came to her by chance, and she let it go, hoping it was just another thrill that would eventually pass.

Weeks turned into months, and that thrill wasn’t going anywhere. She spent months searching for the perfect space to house her first business. The concept was thought through, over and over, as Ala became increasingly obsessed with the project, which made her feel this idea was important and needed to be brought to completion. It’s been 3 years this May, since Ala sold her first meatball, and Ala is more thrilled every day, through every success and every failure.

As for failure, Ala doesn’t know yet what she will tell us about it, but she sure will when the time comes.

Cristina Mazilu began her professional career as a cultural journalist, then her curiosity for food led her to the editorial office of a food magazine, which she managed for 5 years. Later on, the desire to experiment led her into the kitchen! In 2016, she opened Mazilique Studio: a test kitchen that, for a while, served as her play space and a spot to gather people around the table. One pandemic and a few sleepless nights later, in December 2021, she opened Arzu, a bistro where she seeks to take her creative energies and bring them into a new context.

Cristina is also aware “that failure is a key condition in both innovation and creativity – but in my professional life (that I wouldn’t name career a series of plays I took too seriously) there has never been a greater fear than that I will fail. That has probably turned out to have been, equally my biggest motivation, too.”

 

MODERATOR: Julia Nagy, journalist 24IT & Europa FM, with her own share of …fuckups.

Strong believer that tehnology can change our lifes: we decide how.

News & coffee addict.

A positive person on & off air. Everything else are details.

What is Fuckup Nights (FUN)?

 

Fuckup Nights is a global movement and event series that shares stories of professional failure. We do it regularly, in some cases even each month, in events across the globe, when we invite three to four people to get up in front of a room full of strangers to share their own professional fuckups. And to tell the audience how they rejoined the big game. These are stories of the business that crashes and burns, the partnership deal that goes sour, the product that has to be recalled.

Most of the stories have a happy end, but most importantly, all are valuable life lessons. And we tell each and every one of them.

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Our team

 

Diana Ioșu

Fuckup Nights Bucharest Master

Iulia Stănescu

Social Media (No)Fuckups Master

Patricia Buzdugă

No Fuckups Supervisor

Ionela Lazăr

No Fuckups Supervisor

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