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Opinion Articles

Opinion Article

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 looking for a new professional challenge; I was looking for a place where my desire to share could fully flourish, where every day would be an opportunity to help others get to know this passion of mine.

Morgane Dumollard
By Morgane Dumollard, Marketing Manager EHL School of Practical Arts, EHL
Opinion Article

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 Visibility team will be regularly catching up with an EHL researcher whose work is making a difference in both the classroom and industry.

Beatrice Venturini
By Beatrice Venturini, Hospitality Insights content editor, EHL
Opinion Article

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 Michelin’s influence from the gourmet dining scene to the broader hospitality industry. We compared the professional ratings from the Michelin guide, with those of guests to see how they stack up.

Bruno Saragat
By Bruno Saragat, Sales Engineer, Shiji
Opinion Article

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 efficient and streamlined educational path, we've curated a comprehensive list of the best local culinary and restaurant management schools. These programs offer specialized training in culinary arts, hospitality management, and entrepreneurship, tailored to transform culinary aspirations into thriving businesses. Whether you aim to refine your culinary skills, excel in restaurant management, or delve into culinary entrepreneurship, our curated list of the best culinary schools will guide you to the perfect program to kick-start your culinary career.

Morgane Dumollard
By Morgane Dumollard, Marketing Manager EHL School of Practical Arts, EHL
Opinion Article

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 content can heighten satisfaction, while negative feedback may tarnish a restaurant’s reputation. Upholding exemplary culinary standards and maintaining a strong online presence are pivotal in the intersection of food and beverage and culinary arts departments.

Mohammad Rakan Al-Jarrah
By Mohammad Rakan Al-Jarrah, Luxury Hotelier, Chef, Primland Auberge Resorts Collection, Mohammad Rakan Al-Jarrah
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Opinion Article

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 with both local and visiting patrons. The transformation of a hotel restaurant into a destination in its own right, hinges on a strategic blend of culinary excellence, ambiance, marketing acumen, and operational efficiency. This synergy is not merely about serving food but about crafting an experience that resonates deeply with guests and locals alike.

Kai Urban
By Kai Urban, Director of Food & Beverage, Hilton Anaheim, Hilton
Opinion Article

The law of unintended - or is it intended? - consequences coming to a restaurant near you.

Beginning in April this year, California will require fast-food chain restaurants with at least 60 national locations to start paying a minimum of $20 an hour. This is $41,760 a year plus benefits! Many recent graduates from 4-year colleges in many states do not enjoy salaries like these.

Max Starkov
By Max Starkov, Hospitality & travel technologist and digital strategist, Hospitality Net
Opinion Article

Coffee Break! Insights about coffee culture at EHL

At EHL Lausanne, where 4 tons of coffee is consumed per year, a unique survey was brewed, capturing the essence of coffee culture among its vibrant community. This exploration delved into the aromatic world of coffee, seeking to understand not just the consumption patterns, but the deeper, personal connections people have with their daily cup. From students to faculty, the survey painted a rich tapestry of preferences, habits, and cultural significances, offering a glimpse into the role coffee plays in the dynamic life of EHL. Join us as we unveil the findings and the story they tell about our beloved beverage.

Julneth RogenhoferRoberto Bertinetti
By Julneth Rogenhofer and Roberto Bertinetti
Opinion Article

Sous Vide: Taking the heat out of cooking

Sous vide (pronounced sue-veed), also known as low temperature, long time (LTLT) cooking, is a type of precision cooking orginated from France which achieves professional level results. Once a technique for commercial kitchens and top chefs, new kitchen gadgets have put it into the hands of amateur chefs in their homes. Patrick Ogheard, Associate Dean of Practical Arts at EHL Hospitality Business School, explains the many wonders of cooking ‘sous-vide’.

Beatrice Venturini
By Beatrice Venturini, Hospitality Insights content editor, EHL
Opinion Article

Seasonal recipes: The colors of autumn in your plate

EHL’s Institute of Nutrition R&D presents the season on a plate with a nutritious and delicious vegetarian menu to delight foodie fans of all types. As Hippocrates famously said, “Let food be thy medicine and medicine be thy food”, here we are reminded that behind many seasonal recipes lie specific healing properties to help us best align with the time of year. Enjoy your meal as well as your health!

Cédric Bourassin
By Cédric Bourassin, Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS), EHL
Opinion Article

Fall pumpkin recipes for real connoisseurs

It's that time of year again, autumn is back! In this post you will discover the infinite possibilities offered by this autumn favourite in the kitchen. From delicious soups to sweet desserts. Join us on a culinary journey where the pumpkin is the star. Dive into the flavours of autumn and find inspiration in our pumpkin recipes. Enjoy!

Kadisha Jimmy
By Kadisha Jimmy, Commercial Assistant, EHL Passugg
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Opinion Article

The Evolution of Coffee Culture: from Bean to Cup to Lifestyle

Every morning, as dawn breaks, millions stir from slumber, their day initiated by the ritualistic brewing of coffee. This beverage, with its enveloping aroma and invigorating taste, plays a pivotal role in our global society. From clandestine rendezvous in romantic locales to fueling high-powered business meetings, coffee occupies a sacred space in our routines. But amidst this universal appeal lies an intriguing question: what defines a "good" coffee?

Roberto Bertinetti
By Roberto Bertinetti, Lecturer of Practical Arts teaching Mixology, Coffee Training, and Kegged cocktails, EHL
Opinion Article

Understanding Halal Hotel, Halal Cruise, and Halal Travel: Impact on Hospitality and Lodging Globally

Halal means lawful or permitted and the opposite of Halal is Haram which means unlawful or prohibited. The concept of Halal and Haram is Arabic. Therefore, what is allowed and not allowed is not only related to food, but also extends to all aspects of life including supplements, cosmetics, pharmaceuticals, prenatal care products, and mouthwash.

Fred DeMiccoAdel Eldin
By Fred DeMicco and Adel Eldin
Opinion Article

Stepping out of the Shadows: Women in the Champagne Industry

A symbol of luxury and celebration, Champagne is one of the most beloved drinks worldwide. Today, “Champagne” (sparkling wine produced in the Champagne region of northeastern France) accounts for 10% of the world’s consumption of sparkling wines by volume and 21% by value (Comité Champagne, 2023). Currently, the Champagne region has 16,200 growers, 130 cooperatives, and 370 houses. On the back of increasing demand, the champagne market will grow from 253.5 million liters in 2023 to 311.1 million liters by 2028, with a Compound Annual Growth Rate (CAGR) of 4.18% from 2023-2028.

Dr. Sowon Kim
By Dr. Sowon Kim, Associate Professor, EHL
Opinion Article

Food & Beverage as a Recipe for Success

The fusion of local elements into the fabric of a building’s design has emerged as a captivating concept for food and beverage directors within the hotel industry. This article delves into the discussions held during the panel titled “F&B as a Recipe for Success,” where industry experts explored the profound impact of interweaving a location’s narrative into culinary design. This approach, exemplified by renowned figures like Chef David Burke and Kaysilyn Lawson, underscores the importance of storytelling and authenticity in elevating the guest experience within the boutique hotel sector.

Ariela Goharik Kiradjian
By Ariela Goharik Kiradjian, Partner & COO, BLLA