21 result(s) for swiss student
Saint Elisabeth Candle Light Concert, Károlyi Castle, Hungary, 21 November
- 7 Nov 2014 8:04 AM
- community & culture
Lucia Giraudo, originally from Argentina, is a solo, chamber, and orchestral baroque violinist currently living in the Netherlands. She has performed with ensembles such as Divino Sospiro, Orchestra of the Age of Enlightenment, Academia Montis Regalis, Harmonie Universelle and Holland Baroque Society. Lucia is co-founder of the Dutch ensemble Radio Antiqua and performs regularly as a member of ...
Huge Turn-Out At Gun Victim’s Funeral In Hungary
- 12 Aug 2010 3:00 AM
- current affairs
"Over 500 people attended the funeral of 21-year-old student Ádám Németh yesterday, who was shot dead in Alsóörs last week.
Updated: Szabina Szulló, Former Executive Chef At Onyx Restaurant
- 31 Jul 2009 12:00 PM
I have been the executive chef of the Gerbeaud House and Onyx Restaurant since 2004. I have risen slowly in the hierarchy through promotion by seniority and step by step I became chef de partie. As a trainee, I could get an insight of the world's couisines led by an Austrian, a French, and a Swiss chef. Today the firm running the house is committed to steady renewal and to the realization of my ...
Saint Elisabeth Candle Light Concert, Károlyi Castle, Hungary, 21 November
- 7 Nov 2014 8:04 AM
- community & culture
Lucia Giraudo, originally from Argentina, is a solo, chamber, and orchestral baroque violinist currently living in the Netherlands. She has performed with ensembles such as Divino Sospiro, Orchestra of the Age of Enlightenment, Academia Montis Regalis, Harmonie Universelle and Holland Baroque Society. Lucia is co-founder of the Dutch ensemble Radio Antiqua and performs regularly as a member of ...
Huge Turn-Out At Gun Victim’s Funeral In Hungary
- 12 Aug 2010 3:00 AM
- current affairs
"Over 500 people attended the funeral of 21-year-old student Ádám Németh yesterday, who was shot dead in Alsóörs last week.
Updated: Szabina Szulló, Former Executive Chef At Onyx Restaurant
- 31 Jul 2009 12:00 PM
I have been the executive chef of the Gerbeaud House and Onyx Restaurant since 2004. I have risen slowly in the hierarchy through promotion by seniority and step by step I became chef de partie. As a trainee, I could get an insight of the world's couisines led by an Austrian, a French, and a Swiss chef. Today the firm running the house is committed to steady renewal and to the realization of my ...