Will the Hospitality and Travel Industry Recover in 2021?
Spring will soon be here. People are celebrating the Lunar New Year. Do you see a brighter future in 2021?
By Linchi Kwok, Professor and Department Chair, Cal Poly Pomona
Opinion Articles
Perfect Champagne tasting: Laurent-Perrier's 3 easy steps
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.
By Alice Pedrinelli, EHL Alliance Ambassador presso Champagne Laurent-Perrier, EHL
A Story about Spanish Tapas
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.
By Fernando Salazar, Food and Beverage Expert, Strategic Solution Partners
Perfect Wine Pairings for Valentine’s Day, according to an expert
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.
By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines
Fernando Salazar On Soria Gastronómica – The International Mushroom Congress
… 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.
By Fernando Salazar, Food and Beverage Expert, Strategic Solution Partners
10 Food and Dining Trends for 2021 and Beyond
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.
By Alan Someck, Full Service Hospitality Consultant, Cayuga Hospitality Consultants
Variations on Veganuary 2021: Interview with EHL’s, Ehrhard Busch
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.
By Beatrice Venturini, Hospitality Insights content editor, EHL
Seasonal Winter Food And Wine Pairings By The EHL Experts
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.
By Alexandre Centeleghe, Lecturer in Oenology, EHL
Culinary Arts: Langoustine Ravioles
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.
By Cédric Bourassin, Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS), EHL
Christmas Shortbread cookies by EHL Chefs
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.
By Julien Boutonnet, Senior Lecturer - EHL Lausanne - Meilleur Ouvrier De France, EHL
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 Beatrice Venturini and Thomas Fefin
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
Choose Right For Your Type: Pasta Shapes And Their Sauce
"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.
By Beatrice Venturini, Hospitality Insights content editor, EHL
How To Master The Skill Of Pouring Wine, According To An Expert
We all know how to pour a glass of wine, right? Wrong. Depending on how you pour your wine, you can actually enrich the taste of it. You don't need to perform silver service in your own home (unless you want to, of course), but drawing upon sommelier know-how will improve the taste and develop your confidence when you are next surrounded by guests. Lockdown is the perfect time to master the skill of pouring wine, and drinking it (in moderation) might help you get through it! We spoke to Lukas Kolodziejczyk, Head of Fine Wine at Cult Wines, who shares his step-by-step guide on how to pour wine like a professional.
By Lukasz Kolodziejczyk, Head of fine wine, Cult Wines
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 Larry Mogelonsky and Adam Mogelonsky
The magical properties of Tea: a personal and factual journey
A Brit: "Would you like a cup of tea?" An Italian: "Why, do I look unwell?" Born and raised in an Italian household in London, I didn't come into contact with the empire-building beverage until I was 18 and at university in a different town.
By Beatrice Venturini, Hospitality Insights content editor, EHL
HVS Monday Musings: Food for Thought - Reimagining F&B at Hotels in India
Food & Beverage (F&B) has always been a significant component of hotel operations and revenue. Several hotel chains have created their own iconic in-house restaurant brands over the last few decades. Dining at these hotel restaurants, known for their high-quality cuisine and celebrated chefs, had a novelty factor that was missing from the options available outside of hotels.
By Mandeep Lamba and Dipti Mohan
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
Modernizing the Guest Experience: Hotel Restaurant Trends To Consider For 2021
The hotel industry faces new challenges and opportunities as COVID makes hoteliers rethink the viability of their food and beverage services and adapt for the future in ways many could have never anticipated. While the transformation of food and beverage offerings at hotels and resorts is an ongoing strategy to provide unique experiences while increasing revenue, hoteliers and restaurateurs must rework their offerings in order to maintain approachable for as many potential customers as possible for the long term.
By Matt Rinehart, Vice President of Food & Beverage, HRI Lodging, HRI Hospitality