Like kalguksu, diversity key for Schneider

Eric Leger and chef Jang Yong-jeon make seafood kalguksu. By Jeong Chi-ho

According to Eric Leger, head of Schneider Electric Korea, seafood kalguksu has a lot in common with the energy management firm he works for as president and CEO.

“Building a successful team requires the company assemble different talents. Just as when making kalguksu, the more ingredients you have, the richer [it] becomes,” he said. Seafood kalguksu is handmade noodles served in a rich seafood broth.

“If you have the same type of profile, gender and educational background, you end up having the same outcome. A mix of diversity is the key asset in our company, as is the case for a tasty kalguksu,” Leger added.

The 180-year-old company with 120,000 employees worldwide has seen itself expand globally, helping countries reduce energy consumption and carbon emissions.

“One of the ways we define ourselves is to become a global specialist in energy management,” he said. “Today, we’re growing [faster] than ever, as the economic crisis woke up governments and businessmen to the [importance of addressing] excessive energy use.” Since 2001, the company has seen double-digit sales growth annually.

As its ingredients are mostly healthy, Korean food, like Schneider Electric, has the potential to gain a foothold in countries around the world, Leger speculates.

“The industry that we’re in looks at the future, just like Korean food or kalguksu,” he said.

Leger suggests that Korea link its cuisine to traditional culture, similar to how French cuisine has been branded.

“French food was able to become one of the most popular cuisines sought by people, because the cuisine is somewhat linked to the French culture and gives an image of luxury, romance and love,” he said.

“Korean food should also try to bring out its unique culture by introducing colorful tableware and decorations when serving dishes.”