Dive into food science and nutrition with EHL’s Dr. Demongeot
Opinion

Dive into food science and nutrition with EHL’s Dr. Demongeot

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visib...

Beatrice Venturini
Beatrice Venturini
Hospitality Insights content editor at EHL Hospitality Business School
EHL
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Beatrice Venturini
by Beatrice Venturini
29 May 2024EHLCulinary Arts
Dive into food science and nutrition with EHL’s Dr. Demongeot
Lucrèce Lacchio at Berceau des Sens: A chef with a unique background
Opinion

Lucrèce Lacchio at Berceau des Sens: A chef with a unique background

Passing on skills is the essence of why I’m at EHL’s Berceau des Sens. The desire to teach and share stems from my background, the experiences I’ve gathered along the way, and my passion for gastronomy. When I decided to join EHL, I wasn’t just look...

Morgane Dumollard
Morgane Dumollard
Marketing Manager EHL School of Practical Arts
EHL
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Hotelschools | Universities
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Morgane Dumollard
by Morgane Dumollard
23 April 2024EHLCulinary Arts
Lucrèce Lacchio at Berceau des Sens: A chef with a unique background
Q&A with Dr. Demongeot: Dive into food science and nutrition
Opinion

Q&A with Dr. Demongeot: Dive into food science and nutrition

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view to going behind the scenes to better understand the fascinating, impactful world of research, the EHL Institutional Visib...

Beatrice Venturini
Beatrice Venturini
Hospitality Insights content editor at EHL Hospitality Business School
EHL
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Food & Beverage
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Culinary Arts
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Beatrice Venturini
by Beatrice Venturini
22 April 2024EHLCulinary Arts
Q&A with Dr. Demongeot: Dive into food science and nutrition
How do Michelin Keys ratings stack up against guest reviews?
Opinion

How do Michelin Keys ratings stack up against guest reviews?

Michelin, a name synonymous with culinary excellence and a beacon for food enthusiasts around the globe, has recently ventured into a new domain with the launch of its hotel rating system, the Michelin Key. This move marks a significant expansion of...

Bruno Saragat
Bruno Saragat
Product Specialist at Shiji ReviewPro
Shiji
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Reputation Management
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Bruno Saragat
by Bruno Saragat
19 April 2024ShijiCulinary Arts
How do Michelin Keys ratings stack up against guest reviews?
Best culinary schools for food entrepreneurs
Opinion

Best culinary schools for food entrepreneurs

Embarking on a journey to the culinary industry as a food entrepreneur requires more than just a passion for cooking; it necessitates a profound understanding of restaurant management principles and practices. Recognizing the need for a more efficie...

Morgane Dumollard
Morgane Dumollard
Marketing Manager EHL School of Practical Arts
EHL
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Education & Professional Development
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Hotelschools | Universities
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Morgane Dumollard
by Morgane Dumollard
15 April 2024EHLCulinary Arts
Best culinary schools for food entrepreneurs
Opinion

Guest satisfaction and how its related to F&B culinary arts

Guest satisfaction within food and beverage and culinary is intricately linked to the overall dining experience, encompassing elements such as food quality, service, ambiance, and the influence of social media. Positive online reviews and engaging c...

Mohammad Rakan al-jarrah
Mohammad Rakan al-jarrah
Luxury Hotelier | Primland, Auberge Resorts Collection
Mohammad Rakan al-jarrah
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Mohammad Rakan al-jarrah
by Mohammad Rakan al-jarrah
11 March 2024Mohammad Rakan al-jarrahCulinary Arts
Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue
Opinion

Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue

In the dynamic realm of hospitality, the role of a hotel restaurant extends far beyond just being a convenience for guests; it is a pivotal touchpoint in the guest journey, a significant driver of revenue, and an opportunity for profound engagement ...

Kai Urban
Kai Urban
Director of Food & Beverage, Hilton Anaheim
Hilton
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Kai Urban
by Kai Urban
22 February 2024HiltonCulinary Arts
Building a Must-Experience Hotel Restaurant That Builds Loyalty and Drives Revenue
New Developments in Culinary Wellness
Opinion

New Developments in Culinary Wellness

2024 is on track to become the year of wellness tourism. A recent 2023 Hilton travel report paints a vivid picture, indicating that a whopping 50 percent of travelers are looking for travel to address either physical or mental wellness.

Richard Garcia
Richard Garcia
Senior Vice President of Food and Beverage, Strategy & Execution
Remington
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Wellness and well-being
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Richard Garcia
by Richard Garcia
16 January 2024RemingtonCulinary Arts
New Developments in Culinary Wellness
Opinion

Unveiling the World of Home Cooking: Trends, Techniques & Benefits

The daily cooking routines of households remain something of a mystery, yet it is understood that these behaviors are shaped by more than just culinary expertise. Factors like gender, personal connections, time constraints, work, ethnicity, and cult...

Romane Petit
Romane Petit
Research Assistant at EHL Hospitality Business School (EHL)
EHL
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Romane Petit
by Romane Petit
10 November 2023EHLCulinary Arts
EHL Hospitality Business School
What are truffles and why are they so expensive?
Opinion

What are truffles and why are they so expensive?

Truffle. A true love it or hate it delicacy, with its pungent flavour and heady scent, the truffle is not a flavour which takes a back seat in any dish and can easily overwhelm the palate if overdone. Ever wondered "what is a truffle?", well, a mush...

Patrick Ogheard
Patrick Ogheard
Senior Lecturer & Associate Dean - Practical Arts at EHL Hospitality Business School
EHL
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Patrick Ogheard
by Patrick Ogheard
15 June 2023EHLCulinary Arts
What are truffles and why are they so expensive?