News, advice and resources for business school applicants

Campus Chronicles: The ChiBus

Welcome back to Campus Chronicles! This week Clear Admit provides a peek into the pages of The ChiBus, University of Chicago Booth School of Business’ student newspaper, as part of our ongoing project to keep you apprised of the news at top business programs.

SeedCon, The Entrepreneurship and Venture Capital (EVC) Club’s annual conference took place November 22 at the Gleacher Center. This year’s theme was “Disruption,” focusing on exploring “new ways to think about ideation, creation and entrepreneurship in general,” said EVC Co-Chair and event organizer Tricia Felice (’14). Neil Stevenson, Managing Director at IDEO, was the first keynote speaker. He contrasted historical thinkers, concluding that in modern times, the best thinkers are adaptable and able to sample from both wildly exploratory and more mechanical no-nonsense approaches.

The Food, Environment, Agribusiness & Development (FEAD) Group hosted its annual FEAD Fall Forum at the Gleacher Center on November 18. Attracting more than 80 Booth students, the evening’s theme was “Innovation: From Farm to Fork,” and featured four panelists who spoke about the exciting new ways their companies are working to bring innovative food to America’s tables. One of the speakers, Ryan Engle of Cargill Inc., spoke about how the food scientists at Cargill helped Taco Bell develop the Doritos Locos Tacos. Taco Bell sold 100 million of the tacos in just ten weeks, making the project the biggest fast food launch ever, according to Business Insider.

On November 16 Booth’s Kilts Center for Marketing and Kraft Foods teamed up to host a quantitative case competition. Ten teams of four to five students were selected out of an applicant pool of nearly 20 teams. Team Booth Tank, comprised of Jason Schwab, Joanna Wung, Sarah Mangiapane, Ahsan Kirmani, and Jessie Cobb, was crowned the winner in part thanks to their innovative product pitch of a savory peanut spread. They credited their success to the diversity within their team: “we made sure we formed a team with people from different backgrounds and professional experiences even if that meant working with some people we did not know before,” they said.

 

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