Project management 360 degree feedback &
Office Manager
Business school KV Baden, businesswoman EFZ
Barbaras' main focus:
- 360 degree feedback and leadership feedback
- Office Management
- Team Events
About BarbaraHaimoff
Barbara has been with ValueQuest since 2023 and anyone who knows her knows: Barbara is our "good soul". With her open, warm manner, the native of Baden in the canton of Aargau makes customers and colleagues feel welcome and valued.
As Office Manager in Zurich Wollishofen and project manager in the area of 360-degree feedback and leadership feedback, Barbara holds many strings in her hand at the same time. She looks after long-standing client relationships, ensures smooth processes in the office and plans our annual team events with great commitment. Before joining ValueQuest, Barbara worked in the IT industry for many years - mainly in customer service and facility management. She describes her move to ValueQuest as "great luck": here, she experiences every day how her work makes a concrete contribution to the success of the company. She particularly appreciates the direct contact with people and the variety of her tasks. Because no two days are the same. Her great passion is direct customer contact, customer satisfaction and the successful realization of her projects.
Barbara is valued in the team for her proactive, solution-oriented and always positive manner. She always has a sympathetic ear, thinks things through and also creates a good atmosphere in the office - when she brings back chocolate rolls or croissants, the whole team is delighted.
Would you like to find out more about Barbara? Then take a look at her employee spotlight.
Barbaras' favorite recipe: Roasted salmon on saffron lentils
At ValueQuest, we don't believe in run-of-the-mill feedback solutions. Every organization is different. That's why we develop surveys that are tailored to your specific requirements - whether you are an SME or a large corporation. Good collaboration and inspiration don't just happen at your desk, but sometimes also over lunch or dinner. That's why we not only share our expertise here, but also our favorite recipes from the ValueQuest team.
This is how it's done
- Cover the lentils with water, bring to the boil once, then pour into a sieve and rinse thoroughly.
Prepare the spring onions. Finely chop the white and the lowest part of the green, cut the darker green into rolls and set aside. Peel and chop the garlic clove. - Heat the butter and olive oil. Sauté the chopped spring onions and garlic until translucent. Add the lentils and stock, bring to the boil, cover and cook over a medium heat for 25-35 minutes, depending on the age and quality of the lentils. At the same time, in a small pan, add the Noilly Prat or
- Reduce the sherry and white wine mixture to 1 dl. Add the saffron at the end.
Remove any brown/silver spots from the salmon slices. Chop the dill medium-fine. Sprinkle ½ of the dill over the salmon and chill again until ready to serve. Set the remaining dill aside for the lentils. - When the lentils are soft, add the saffron liquid and the dill and season everything with the mustard, a little lemon juice, salt and pepper. Set aside.
- Before preparing the salmon slices, season both sides with salt and piment d'Espelette or pink pepper.
- Heat a frying pan until hot. Cover with baking paper and place the salmon slices in it. Cook the salmon over a medium-high heat for 4 minutes on the first side. Then turn and finish cooking over a medium heat for just 2-3 minutes.
- At the same time, heat the lentils well again. Stir in the reserved spring onion greens.
- Arrange the lentils on warmed plates, place the salmon slices on top and drizzle with a little saffron liquid. Serve immediately.
En Guete!
Were we able to convince you with our recipes? Then please get in touch!
We look forward to your inquiry.
"I love good food, but I also want it to be healthy. That's why I've moved away from meat more and more in recent years, but I can't do without fish. That's why roasted salmon with saffron lentils is my insider tip, which always goes down well when eating out with friends."
Ingredients
Main course for 4 portions
- 200 g lentils (green)
- 1 bunch spring onion
- 1 garlic clove
- 1 tbsp butter
- 1 tbsp olive oil
- 3 dl vegetable stock (small amount)
- 1.5 dl Noilly Prat or half dry sherry/half white wine
- 2 sachets of saffron powder
- 4 slices of salmon fillet, skinless, 100-120 g each
- 1 bunch dill
- 1 tbsp sweet mustard
- a few dashes of lemon juice
- Salt, black pepper from the mill
- 0.5 tsp Espelette pepper or crushed pink pepper
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