Tuesday, October 14, 2014


The Officers and Honorary Chairmen of the Association of Young Filipino-Chinese Entrepreneurs (Anvil Business Club) had the opportunity to hold its 10th Board Meeting for the year at the Taipan of the Tower Club, a highly-exclusive, premium business club for the country's top executives, courtesy of Anvil Business Club Chairman Peter Mangasing, who celebrated his 55th birthday by hosting the evening's dinner feast.
Set against the restaurant's opulent setting of vibrant crimson amid its dark walnut woodwork, and made more colorful with a twelve-course meal consisting of Stewed Beef Tenderloin, Braised Spare Ribs, Sweet and Sour Pork with Orange Sauce, E-Fu Noodles, and Chilled Mango Cream with Pomelo and Sago –all exquisitely prepared by Hong Kong Chef Choi – the Board of Directors and Honorary Chairmen animatedly discussed plans for the Fourth Quarter programs and activities with renewed vim and vigor.
Realizing that the administration is already at the homestretch of its wildly dynamic term for 2014 with an unprecedented explosion of its membership and having enjoyed a much-raised profile in the business community, the Club's leadership has decidedly focused on taking the organization to the next level in the coming months. Rather than conducting a quick succession of high-profile business forums and activities that have rightly succeeded in electrifying its growing membership base in the last three quarters, it has decided to retrain its energies on more deeply-relevant projects and will deliberately embark on programs that will raise more tangible "take-home" value. This shall include a re-evaluation of its qualifications for membership, an emphasis on more cluster-based activities, the entry of even more "young blood" in the Club leadership, as well as solidifying its reputation to be THE organization of choice among Chinese-Filipino entrepreneurs and professionals.
Certainly, Anvil is "Seasoned to S.H.I.N.E." even more! So get into the growing bandwagon!

No comments:

Post a Comment