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For its outstanding per-
formance locally and success-
ful penetration into global
market, SeABank has been
named Most Innovative Retail
Bank Vietnam 2012 by the
UK-based Global Banking and
Finance Review (GBAF). The
strict requirements of GBAF
include excellence in brand
values, corporate financial
efficiency, business develop-
ment capacity, risk manage-
ment and retail banking prod-
uct diversification. SeABank
was awarded on the back of
several major developments.
It has introduced highly ad-
vanced banking technology
and many modern functional
services and banking prod-
ucts in order to to meet the
increasing demands of indi-
vidual and corporate clients.
Maika Elan has won
the first prize in the Con-
temporary Issues Stories
category of the World
Press Photo Contest 2013
with the series, ‘The Pink
Choice, Vietnam.’ The win-
ning picture shows Phan
Thi Thuy Vy and Dang Thi
Bich Bay, who have been
together for one year,
watching television to re-
lax after studying at school
in Danang. Journalist Luu
Quang Pho said that he
and many of his contem-
poraries are not surprised
at the award as it repre-
sents a new direction in
Vietnamese
photogra-
phy. Commenting on the
award, fellow journalist,
Duy Anh, said: “Maika de-
serves this reward because
she found a way to ap-
proach the subject of ho-
mosexual people’s daily
life – she witnessed their
real love and helped to ex-
pose it to the masses.”
SeABank - Vietnam’s most innovative
Vietnamese wins World Press Prize
MGM Grand Ho Tram
Beach has announced the ap-
pointment of Conny Anders-
son as executive chef of Viet-
nam’s first integrated resort.
The former Hollywood
third generation culinary
master has more than three
decades
of
experience.
“Since then I have travelled
extensively and have never
stopped learning. The coun-
tries I visit, the cultures, in-
gredients and the people all
help to build my experiences
and act as inspiration for new
imaginative dishes and Viet-
nam will be no exception. My
philosophy on cooking has al-
ways been ‘know your foods,
respect your ingredients, let
nature do most of the work,
simple clean approach and
keep things living’.”
Conny joins the resort
after a long career with Four
Seasons in the Beverly Hills,
California area where he led
the banquet teams for pri-
vate Academy Awards and
Grammy parties. Conny is not
shy of the limelight. After
contributing to Morgan Free-
man’s book “Morgan Free-
man & Friends: Caribbean
Cooking for a Cause,” Conny
was seen cooking alongside
the actor on The Today Show,
The Oprah Winfrey Show and
The View.
MGM Grand Ho Tram
Beach features 541 luxuri-
ous guest rooms and suites,
a state of the art confer-
ence and convention cent-
er, world-class restaurants,
a lavish spa, a thrilling up-
scale nightclub, unique en-
tertainment concepts and
exciting activities.
MGM Grand Ho Tram Beach Resort
appoints executive chef