EBU Secretary General Jean Réveillon (top) and Head of EBU International Training Nathalie Labourdette (middle) welcomed 50 training and international relations delegates who were meeting in Geneva for two days. This year's theme was: "Creativity at the heart of Public Service Broadcasting".
Juhani Wiio (below), Chairman of the EBU International Training Steering Committee and Head of Corporate Development at YLE (Finland) opened the debate by reminding participants that creativity is fundamental and that answers to the following questions must be found: How can creativity be nurtured? How can creative skills be taught? How can creative democracy in organisations be stimulated?
Bjorn Erichsen, Director of EBU TV Department first explained his views on creative talents: you have to nurture them and cherish them. The ones who easily share their knowledge can play the role of mentors, trainers or coaches.
Heinrich Anker from SRDRS explained his holistic view on creativity which is the result of values ingrained in SRDRS. Then Nigel Paine and Frank Ash from BBC presented the BBC model of creative organisation.
In the afternoon, the more practical aspects of creativity were examined in four workshops:
Followed by a Dinner-cruise on 1907 Paddlewheel boat "Vevey".
The second day of the International Training Plenary Assembly focused on an overview of the 2005 activities as well as a discussion of the programme for 2006, including suggestions from participants.
The day was marked by a moving ceremony for Chairman of the Steering Committee Juhani Wiio who had earlier announced his departure from YLE.
To lighten the mood, Head of Human Resources and Training Michel Poncet gave a humorous, farewell speech on behalf of the delegates to mark the much-regretted departure of Juhani Wiio.
A sunny and beautiful day in Switzerland
The trip to Gruyeres started with the visit of the house of Gruyeres, a modern cheese factory. An exhibition of 16 panels explained how the cows enjoy the grass from the Alps. The mix of plants makes the flavour of the milk very tasty and this is part of the secret of the Gruyeres cheese. A cow eats daily 100 kg of grass and drink 85 litres of water.
4800 litres of milk makes 36 kg of cheese. The interactive exhibition explained the various steps and the traditions that remain alive in Switzerland.
Then the group went to the beautiful mediaeval village of Gruyeres where everyone could discover at his/her own rhythm the streets and beautiful houses decorated with flowers.
The lunch took place at Les Remparts, a traditional restaurant where the group had raclette and fondue together with dried meat. The lunch ended with meringue and raspberries with double cream.
The visit of the castle enchanted the visitors: the old mediaeval kitchen, the wooden panels painted by Corot and his friends, a beautiful dinner room with paintings of the famous battles of Switzerland.
The day ended on the terrace of the castle where everyone enjoyed the nice view over the valley.