Apprentice star to share business tips with wannabe entrepreneurs
A former The Apprentice finalist will offer his top business tips at a free event organised by the University of Wolverhampton.
Nick Holzherr made the final cut on the 2012 series of BBC’s The Apprentice, but lost out to eventual winner Ricky Martin.
Since then he has founded Whisk.com, a business that links recipe content to online supermarkets and allows food brands to advertise to users in the process.
And this month, he will be sharing his business tips and secrets to an audience at a business networking event being held at the Molineux Stadium.
As well as giving a talk, Nick will take part in a Q&A session. All of this will be followed with a free lunch networking session.
The event, which will take place from 10.30am to 2pm on Tuesday, November 12, is being organised as part of the SPEED Plus project.
The SPEED Plus programme will provide 600 graduates and students with the opportunity to access tailored advice and support focussed on how to get a business idea off the ground.
It is supported by just over £2 million from the European Regional Development Fund, which is managed by the Department for Communities and Local Government and matched by five West Midlands universities – the University of Wolverhampton, Birmingham City University, Coventry University, Keele University and Staffordshire University.
It follows on from the SPEED WM programme, which helped launch businesses like Stones Throw Media, run by University of Wolverhampton graduates.
Phil Law, University of Wolverhampton’s SPEED Plus project manager, said: “We are really excited to be hosting an audience with Nick Holzherr. As the University of opportunity we positively encourage all our students and graduates to not only take up all opportunities that arise but also look to create them too.
“Having the 2011 Birmingham Young Professional of the Year for entrepreneurship winner to talk about his experience of participating in the Apprentice show and his own entrepreneurial experiences and knowledge will hopefully stimulate and encourage our students to follow in his footsteps and become the next budding apprentice.”
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