INNSiDE By Meliá And Gino D’Acampo Announce UK-Wide Hospitality Partnership
INNSiDE by Meliá, part of Spain's largest hotel group Meliá Hotels International, has agreed a strategic partnership with the UK's favourite Italian chef Gino D'Acampo.
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Now Open: The Wine School At World Of Wine In Porto
Porto's newest cultural destination, World of Wine (WOW), is delighted to announce the opening of The Wine School.Housed in the old Croft Port building and offering a combination of workshops and wine tastings, The Wine School is another great experience to open at WOW, designed to cater to the curious, the connoisseur and the professional.
Malmaison, Hotel du Vin and Frasers Hospitality UK Raise Awareness of Mental Health with The Burnt Chef Project
Today, UK boutique hotel brands Malmaison and Hotel du Vin, alongside Fraser Suites and Fraser Place properties across the UK, are partnering with The Burnt Chef Project, a non-profit campaign committed to removing the stigma and raising awareness of mental health issues within the hospitality industry.
Culinary Sensation in St. Moritz: Second Star for the Cà d'Oro Restaurant in Grand Hotel des Bains Kempinski
The joy in St. Moritz is enormous: The Michelin Guide has awarded the Cà d'Oro restaurant in Grand Hotel des Bains Kempinski in St. Moritz a second star. With the creations of Executive Chef Matthias Schmidberger and Head Chef Reto Brändli, the Cà d'Oro was one of four restaurants in Switzerland to receive the second star in the Gourmet Bible this year.
Michelin Star: EHL's Berceau des Sens once again earns a seat at the table
The Berceau des Sens, the educational restaurant of Ecole hôtelière de Lausanne, retains its Michelin star for the third consecutive year. A recognition that EHL Group dedicates to all in the hospitality industry.
High-End Cooperation – Steigenberger Hotels & Resorts Joins Forces With The Othegraven Winery And Its Owner Günther Jauch
Wines of the very highest quality will soon be available after Steigenberger Hotels & Resorts marked its 90th anniversary by announcing the conclusion of a cooperation agreement with Othegraven Winery. Othegraven is a traditional wine-growing estate on the River Saar, which is owned by Günther Jauch, a leading German TV personality. An exclusive edition of the company's Riesling has been included on the wine menus of Steigenberger Hotel Restaurants in Germany since September. Othegraven's offerings are set to be expanded next year, when a 2020 jubilee vintage and a Steigenberger Special Edition will both be added. The latter will be available in selected hotels.
Teaching wine skills at EHL’s Berceau des Sens restaurant
Young EHL students are faced with the daunting task of mastering grape names, wine regions, flavors, along with some artful wrist action in just 10 days as part of their Service Skills trainee program. Head wine teacher and Meilleur Ouvrier de France, Thomas Fefin, explains the main stops along the wine teaching journey at the prestigious Michelin star fine dining restaurant, le Berceau des Sens.
By Thomas Fefin and Beatrice Venturini
Survival of the Fittest: 79% of Chefs Observe that the Industry Needs to be More Creative
In response to the changing landscape of the restaurant industry post-pandemic, Upfield Professional have commissioned a UK study which reveals new trends, as well as how chefs are feeling about the future of the industry.
EHL's Berceau des Sens maintains 16/20 in the Gault & Millau guide
The Ecole hotelière de Lausanne is a world renowned hospitality university. Our gastronomic training restaurant, Le Berceau des Sens, is equally deserving of praise and has once again obtained 16 out of 20 points from the prestigious Gault & Millau restuarant guide for Switzerland!In the kitchen, head chef Cédric Bourassin, leads a high-flying brigade of professionals and students. In the dining room too, it is the students providing the service, meticulously coached by restaurant manager André Wawrzyniak, senior lecturers and highly experienced staff.
A tour of the Swiss vineyards with wine specialist, Chandra Kurt
Chandra Kurt is one of Switzerland's best-known wine critics and writers. For 32 years, the "publisher" as she prefers to call herself, has been working in the Swiss and international wine spheres. She has been responsible for numerous publications and books, primarily aimed at the average person, with a style and pedagogy that have enabled her to reach a large number of wine lovers.
By Alexandre Centeleghe, Lecturer in Oenology, EHL
EHL Success Stories: Startup Edition - Nucheese
EHL Success Stories: Start-Up Edition is a new series to show support to our EHL Family and, more specifically, our hard-working AEHL entrepreneurs. This project aims to showcase EHL's entrepreneur mindsets, support new and upcoming ideas and businesses. While overcoming a challenging time for all companies, these Start Ups prove that resilience and hard work can overcome any problems.
By Son-Trang Nguyen, Bachelor Student, EHL
In Vino Veritas LXXX: The Wine Windows of Florence
Have you heard about the little wine holes in Florence (and to a lesser extent in other Italian cities)? It's a cute little story that has emerged out of the pandemic and yet one more reason to visit this illustrious Renaissance cultural nexus. Importantly for you, it demonstrates a critically overlooked principal about selling wine that you can use to rethink your beverage program.
By Adam Mogelonsky and Larry Mogelonsky
Diversifying to stay alive: A Sicilian food truck story in Milan
Milan received a hard knock earlier on this year with a very long and strict lockdown that affected all lives and businesses. Tiziana and Basilio Santoro had been running an authentic and popular Sicilian food truck ('BEDDA') in Milan for the past 5 years, specializing in the island's particular brand of tasty and unforgettable street food, when COVID-19 struck and momentarily shut down all operations. Ironically, they had just branched out into an elaborate new location that was to serve as their headquarters and fixed selling hub. Basilio, a true siciliano, ex-radio producer, DJ and professional raconteur, describes how putting the sharing of human experience at the center of their service and diversifying their offer has ultimately saved the BEDDA business from potential ruin.
By Beatrice Venturini, Hospitality Insights content editor, EHL
Emeritus Expert And Talentous Professionals Prepare For The Opening Of Ecole Ducasse Paris Campus
Michelin star on numerous occasions, Meilleur Ouvrier de France Cuisinier 1979, Chevalier de l'Ordre National du Mérite and Chevalier des Arts et des Lettres, and author of many successful books, Jacques Maximin joined École Ducasse as Culinary Advisor and Chef in residence. In his capacity as culinary advisor, the renowned chef, sharing the values of Alain Ducasse, will both breathe his culinary vision into the institution and inspire restaurant menus. Jacques Maximin will also be involved in all training programs (post-baccalaureate programs, programs for people wishing to reorient themselves professionally, programs intended for gastronomic professionals). Masterclass and thematic dinners will allow this emeritus expert recognized worldwide to share his knowledge, his experience, his knowledge and his sense of excellence with students on a daily basis while pushing the limits of this demanding discipline which he masters to perfection. A multifaceted mission of Chef-in-Residence tailored for this creative genius who will thus be able to surprise and inspire the different audiences of Paris Campus every day.
Beer Tourism: Tasting The Beer Boom In Switzerland
With the exponential growth of the beer industry in Switzerland over the past decade, beer tourism has emerged as a tourist activity in its own right across many cantons. Craft breweries showcasing their beer together with local members of the community have set up beer hiking tours where tourists walk around stunning Swiss landscapes, tasting local beers, meeting local brewers and enjoying the local food. Highly attractive to beer aficionados, beer tourism is becoming an interesting experiential activity in Switzerland where tourists combine leisure and discovery.
By Margarita Cruz, Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business, EHL
César Ritz Colleges Switzerland signs academic partnership with the Comité Champagne
César Ritz Colleges Switzerland (CRCS), a member of Swiss Education Group, the largest private hospitality educator in Switzerland, has signed a strategic partnership with Comité Champagne (Comité interprofessionnel du vin de Champagne - CIVC) - the official trade body that represents the interests of Champagne Growers and Houses
Best Restaurants Around Lausanne From EHL Alumni
Have you just landed in Lausanne and want to get to know the best local eateries? Or perhaps you're already familiar with the city but looking for inspiration for places to eat out?
Restaurants Reopening: An Overview From Lausanne, Switzerland
On Monday 11th May, restaurants and bars were among the few public establishments in Switzerland allowed to reopen. The move was preceded by lengthy Federal Counsel regulations made available to all restaurateurs setting out the now rather familiar guidelines: 2m distances between tables, maximum 4 people at a table, strict hygiene measures, service staff in masks and required contact details of each customer.
Resolutely Future-Oriented Reopenings - École Nationale Supérieure de Pâtisserie and Centre de Formation Alain Ducasse
The École Ducasse - École Nationale Supérieure de Pâtisserie (ENSP) opened again on May 12th, closely followed on May 18th by the Centre de Formation Alain Ducasse in Argenteuil. The management prepared for the reopening of its schools with the support of its medical reference specialist in prevention and public health and devoted particular attention to the implementation of the precautionary measures issued by the authorities. Students are delighted to be resuming their classes and preparations are under way for the start of the new academic year.
The Amsterdam Restaurant Using Individual Greenhouses For Social Distancing
With Dutch restaurants, bars and other catering services engulfed in uncertainty over how they might adjust to the 1.5-meter society, one Amsterdam restaurant is set to experiment with a brand new way of condoning off its guests: Using enclosed greenhouses.