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Opinion Articles

Opinion Article

Sous-vide salmon cooking: why color isn't a key indicator

We’ve all been there, anxiously checking if our salmon is that perfect shade of pink to know if it’s done. But here’s the thing: color isn’t always a reliable guide. Relying on it alone can leave you with dry, overcooked salmon or a raw center. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: the foolproof method that focuses on temperature, not color. With precise temperature control, sous-vide takes the guesswork out of cooking and delivers salmon that’s perfectly tender every time.

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

Sous-vide chicken cooking: Why color isn't a key indicator

Many of us check chicken breast doneness by cutting into it to see if it’s white, assuming it’s fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isn’t a reliable indicator of doneness. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert. this precise method ensures perfectly juicy, tender chicken every time by controlling temperature, not color. Let’s bust the color myth and see how sous-vide can transform your chicken cooking game.

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

Sous-vide steak cooking: Why color isn't a key indicator

Many of us rely on color to tell if beef steak is done, assuming a nice shade of pink or brown means it’s ready. But color can be misleading, leading to steak that’s either undercooked, overcooked, or dry. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: Sous-vide cooking uses precise temperature control to guarantee perfectly tender, juicy beef steack every time. Let’s dive into why sous-vide is the foolproof method for mastering steak doneness.

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

Top 10 ways to transform your hotel Guest Directory into Guest Revenue

In the same vein as your website and social media platforms, the Guest Directory can be just as valuable in terms of functioning as your ‘shop window’ – demonstrating the breadth of your services and offer, boosting guest engagement, enhancing the guest journey and, crucially, driving ancillary revenue. Whilst historically it has served as a straightforward in-room paper guide with practical information on hotel facilities and policies, with the advance of mobile technology it has been transformed into a dynamic, digital tool.

Graham Rushin
By Graham Rushin, Deputy CEO, IRIS
Opinion Article

How food entrepreneurs use networks to create innovative business models

When it comes to building impactful yet innovative businesses in the gastronomic industry, partnerships are essential. For food related ventures such as Thought For Food, Gustu, and Comida para Todos collaboration with diverse stakeholders—whether local communities, governments, or international organizations—has been key to their success. These partnerships not only help scale their operations but also amplify their social impact through innovative business models.

Margarita Cruz
By Margarita Cruz, Associate Professor of Corporate Strategy and Entrepreneurship EHL Hospitality Business, EHL
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Opinion Article

8 Smart Cost Containment Strategies for Hospitality in Uncertain Times: The Role of Digital Procurement

Cost containment within the hospitality industry serves as a cornerstone for sustaining profitability and ensuring smooth operations, particularly when faced with volatile and uncertain market climates. Traditional approaches to cost reduction might offer quick fixes, yet they often limit the strategic manoeuvrability necessary to tackle broader financial, procurement, and supply chain challenges. Focusing solely on immediate trims can bind choices for the future, jeopardising the potential for meaningful and sustainable innovation. Such decisions might lead to underserved quality standards, impacting guest satisfaction or displacing essential operational elements.

Johannes Vocke
By Johannes Vocke, Chief Financial Officer, FutureLog AG
Opinion Article

Six quick & easy mushroom recipes for autumn

Mushrooms are a fantastic ingredient to use in quick and easy dishes: they’re versatile, healthy and pair well with many different flavours. Whether you’re looking for a quick dinner, a light snack or a simple side dish, here are a variety of recipes that will make your day-to-day life easier and tickle your taste buds.

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

Everything you need to know about pumpkin spice: recipes and tips

When autumn rolls around, one ingredient envelops us all in a fragrant embrace of cosiness and flavour: pumpkin spice. This blend of cinnamon, nutmeg and other spices turns every drink and pastry into an autumnal treat. Discover the world of pumpkin spice and find the best recipes, tips and tricks to sprinkle a hint of warmth and flavour into your autumn. Are you ready for the magic of this season?

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

Diversity in grape varieties in the Swiss vineyard – A boon or a bane?

The following article presents the highlights of a plenary session, moderated by EHL’s Prof. Steffen Raub, held on July 3, 2024 during the American Association of Wine Economists’ summer conference in Lausanne, Switzerland. EHL Hospitality Business School played host to the world’s leading wine economists and showcased the spectacular wine-producing regions, namely the Lavaux and the Valais.

Philippe MassetSteffen Raub
By Philippe Masset and Steffen Raub
Switzerland
Opinion Article

Recipe for poultry sausages with tarragon [by Chef Christian Segui]

Discover the authentic recipe for homemade poultry sausages, created by Chef Christian Segui, Meilleur Ouvrier de France Charcutier-Traiteur and Executive Chef at the EHL Hospitality Business School in Lausanne. With his expert advice and professional tips, you will learn how to make this delicious charcuterie speciality, perfect for your summer barbecues. Follow the step-by-step preparation and cooking instructions to excite your guests’ tastebuds with mouth-watering, perfectly browned sausages.

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

Food Truck Innovation: Bridging Hospitality Traditions and Modernity

As a consultant in the restaurant and hospitality sector, I am seeing some dynamic changes – especially post-covid that are having a real impact on traditional dining. While customers are returning to restaurants, the notion of mobility in food service has many of my clients asking how they can add mobile operations and fleet-managed catering to their fixed locations.

Perry Smith
By Perry Smith, President of the Avalon Institute and a consultant with Cayuga Hospitality Consultants, Cayuga Hospitality Consultants