Charcuterie is undergoing a revamp in production that looks both to the past and the future. The results are new, exciting and varied options that never existed before, whilst sharing a return to traditional methods respectful of animal, season and local ingredients.
As lecturer of Oenology at EHL, I organized a Champagne tasting session with my students from the Oenology Committee in the school's Peter Michael hall at the start of this year. The aim of this wine tasting was to compare and contrast two cuvées from our EHL Champagne partner, Laurent Perrier: their Grand Siècle cuvée no. 22 and Grand Siècle cuvée no. 24.
Let thy food be thy medicine and medicine be thy food, ascribed to Hippocrates (400 BC), and used to emphasize the importance of food and nutrition to prevent or cure disease.
Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Outside of fast-food and fast-casual restaurants, which are predicated on familiarity and uniformity, no two food and beverage operations are the same. Each has its own characteristics; its own challenges. It's these variables that keep managers up at night wondering how to tweak the revenue side and reduce operational costs without adversely affecting product quality and delivery. It's a lot to juggle.
Ghost kitchens is one of the break-out trends facilitated by this pandemic and is now a part of the new wave of delivery-only restaurants. According to data from Euromonitor, this new industry could be worth $1 trillion within ten years.
Spring will soon be here. People are celebrating the Lunar New Year. Do you see a brighter future in 2021?
Each bottle of Champagne always represents a special occasion and should be treated as such: these are wines with unique characteristics which require a few simple measures to be enjoyed in their entirety. Hence, to taste bubbles at their best, the Laurent-Perrier EHL Alliance Ambassadors (Thierry and Alice) explain how to conduct perfect champagne tasting in three easy steps.
Fernando Salazar started getting involved with Spanish tapas 15 years ago as VP of F&B of Omni Hotels and Resorts. He developed an annual international gastronomic trip for chefs and Food and Beverage directors of Omni Hotels. The first year consisted of a 10-day trip to Italy, followed by Spain the following year. It was 2004 when Fernando's love for the world of Spanish gastronomy and with its iconic dish - Tapas - truly took form.
Due to the Coronavirus pandemic, many of us are spending Valentine's Day at home this year. However, whether you are celebrating in person or virtually, an indoor dinner and a special bottle of wine can make the day memorable. With the quality of wines produced globally getting better than ever, and delivered straight to your door, we are spoiled for choice when it comes to wine pairings with your Valentine's Day meal. It can be hard to know where to turn to impress your date, so we spoke to Lukasz Kolodziejczyk, Head of Fine Wine at Cult Wines, who outlines several intriguing food and wine pairing options.
… perhaps what’s more powerful than the actual mushrooms themselves, is the knowledge and passion gained from cooking and savoring them”, beams Fernando Salazar- the current Co-Founder and Executive Vice President at E-SPAIN and Food and Beverage Consultant at Strategic Solution Partners.
Every year industry professionals and thought leaders and every food related newsletter puts out their list of trends. It's important to pay attention to those lists because even though they don't always agree, any industry operator can assess from them an idea of what trends they should be paying attention to and provide themselves some competitive edge in a highly risky industry.
Welcome to Veganuary 2021! This typically marketing-oriented term was first coined by a UK charity in 2014 as an initiative to encourage people to go meat-free after the fleshy excesses of Christmas. The concept has proven to be an impressive success, championed by supporters ranging from actor Joachim Phoenix, musician Paul McCartney to Germany's strongest man, Patrik Baboumian.
As 2020 comes to an end, Chef Fabien Pairon, Senior Lecturer in Practical Arts and 'Meilleur Ouvrier de France', joins Alexandre Centeleghe, Lecturer in Oenology, for some seasonal winter food and wine pairing suggestions.
Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Christmas is right around the corner and nothing brings out the festive mood as much as baking. These shortbread cookies are an easy and delicious recipe to try at home during the holidays. This recipe is brought to you by Chef Julien Boutonnet, EHL Senior Lecturer Practical Arts and Meilleur Ouvrier de France 2015 for pastry and candy making.
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.
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.
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.
"There is a pasta shape and recipe for each day of the year and more! In Italy there are over 600 different pasta shapes on the market and new inventions every day, so there is always something new to discover and taste. Italians feel strongly about certain pasta shapes being paired with certain sauces (something I think is only really understood in Italy)." - Gennaro Contaldo, Italian chef and restauranteur.