Those are just a few of the words that Hilton property chefs use to describe their favorite winter comfort foods. When Stories From Hilton put a call out to Hilton property chefs to submit their favorite dishes to warm up to this winter, we were overwhelmed with a range of delectable recipes—from soups, stews and chowders, to short ribs, dressings and even desserts.
École Ducasse, the undisputed reference in the teaching of culinary arts and pastry, offers quality training courses given by renowned professionals: Meilleurs Ouvriers de France (MOF), World Champions, Artisans... Today, École Ducasse consists of three schools in France: Paris Studio in the heart of the 16th arrondissement of Paris, Paris Campus at the gates of the capital in Meudon and the École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux in the Haute-Loire. Each year, the schools in the network welcome a wide range of profiles, from young students to seasoned professionals, including those undertaking retraining or simply fans of gastronomy, all united around a single passion: taste.
In case you missed, Larry and Adam appeared on the Eating at a Meeting podcast earlier last year to discuss the future of food at hotels and events. On this page is a Top 10 list of podcasts from this past year with our included. If you’re interested in listening to some new insights on F&B, click here.
With this versatile sugar cookie recipe, executive chef Laurent Hollaender explains how butter (and sugar) makes the world a better place.
For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the beloved and delicious DoubleTree Chocolate Chip Cookie, so at-home bakers can create the warm and comforting treat in their own kitchens.
World Culinary Awards – the global initiative to recognize and reward excellence in the culinary industry – has announced the winners of its 2022 programme at a glittering dinner reception in Dubai.
Marriott International has announced the return of Masters of the Craft, a culinary and beverage competition that showcases talent from the Marriott Bonvoy portfolio of hotels in the U.S. and Canada. The competition is designed to foster creativity and innovation while highlighting exceptional chefs and bartenders within the company’s food and beverage community.
One of the most timeless traditions around the holidays—dating back centuries—is the baking and decorating of gingerbread houses. Covered in candy and icing, gingerbread designs have evolved from delicious treats to decorative, life-size works of art. In fact, the largest gingerbread house ever created was 21 feet tall, nearly the size of a tennis court and contained 35.8 million calories, entering the Guinness World Records in 2013. Hilton pastry chefs love to get in on the fun, revealing fantastical creations during the holiday season. Here’s a sampling of the gingerbread houses you may find when you enter a Hilton hotel or resort.
Airbnb and the Illinois Restaurant Association, with the support of the Chicagoland Chamber of Commerce, announced the launch of Airbnb’s Chicago Restaurant Guide, an online hub for locals and visitors that highlights stays nearby some of the best food that Chicago has to offer. The guide features restaurants, cafes, coffee shops, bars, and more, all recommended by local Chicago Hosts who open up their homes in some of the city’s most unique and vibrant neighborhoods.
While we love a hearty Christmas dinner, there are few things more festive that a holiday brunch filled with Mimosas, decadent pastries, Santa appearances and a bit of holiday sparkle. Hilton hotels worldwide are ready to welcome your family, from grandparents to kids, with holiday brunches fit for three kings. Here are just a sampling of feasts Hilton elves – ahem, chefs – are crafting for your taste buds.
Two Michelin starred JAAN by Kirk Westaway is poised to reopen its doors on 6 December following a three-month transformation, presenting an elevated experience that transports guests on a journey to Devon in Southwest England, the home region of Chef Kirk Westaway. The refurbished and elegant space pays homage to the uniquely diverse terroir of Devon, also the root of Chef Kirk’s inspired culinary creations. Design and ambience is such an intrinsic part of creating a memorable dining experience and I am thrilled to have been involved in the design of a space that further complements and embodies our culinary philosophy.
EHL Hospitality Business School is a leading hospitality university with locations in Switzerland and Singapore. EHL’s Institute of Nutrition Research & Development is conducting a series of interviews with world-renowned chefs to explore the current challenges and future innovations in their field. The fourth in this series of interviews is with French top chef, Jean-Françoise Piège. A successful author of 13 recipe books, Piège is also a culinary celebrity TV figure and one of the most talented and savvy chefs of his generation, with a list of award-winning high-end establishments in France and Taipei to his name.
Building on an over four-year partnership, École Ducasse and École d’Hôtellerie et de Tourisme du Luxembourg (EHTL) are reinforcing their collaboration by creating an ad hoc training course based on their respective and complementary expertise and designed for students in the hotel, restaurant and tourism industries. This initiative will doubtless spark or confirm vocational callings for a career in gastronomy.
Ecole hôtelière de Lausanne (EHL) is a leading hospitality university with locations in Switzerland and Singapore. EHL’s Institute of Nutrition Research & Development is conducting a series of interviews with world-renowned chefs to explore the current challenges and future innovations in their field. The third in this series of interviews is with Belgian-born awarded Chef Emmanuel Stroobant. His restaurant, the Saint Pierre, is a contemporary French establishment with a history of fine dining excellence since 2000; the cuisine is guided by Stroobant’s philosophical approach to simplicity and quality of produce.
Today, the Small Business Administration (SBA) announced the release of $83 million dollars in unobligated Restaurant Revitalization Fund (RRF) grants to 169 operators with pending applications.
Thanksgiving: A time for family, friends and feasting! Joshua Murray couldn’t agree more, though as director of food and beverage at Conrad Washington, DC, he’s usually the one preparing the feast for his family and friends — and a hundred or so lucky hotel guests.
The nation’s largest Annual National Gingerbread House Competition™ returned for the 30th year to The Omni Grove Park Inn after introducing new specialty awards, a new judge, increased prizes, and more. Two hundred and nineteen gingerbread house entrants across Adult, Teen, Youth and Child categories were submitted for a chance to win a piece of more than $40,000 in cash and prizes, a 60 percent increase to years past.
Ecole hôtelière de Lausanne (EHL) is a leading hospitality university with locations in Switzerland and Singapore. EHL’s Institute of Nutrition Research & Development is conducting a series of interviews with world-renowned chefs to explore the current challenges and future innovations in their field. The second in this series of interviews is with highly decorated Chef Sebastien Lepinoy. In the culinary arena since 1990, Chef Lepinoy has built up a remarkable career of being able to transform restaurants and their teams into award-winning establishments. Today as the Director of Culinary & Operations at the Michelin 3-star Les Amis restaurant (Singapore), Lepinoy continues to push the boundaries of pure French haute cuisine dishes that leave an impression in the hearts and minds of his guests.
Located at the world’s most anticipated ultra-luxury experiential resort Atlantis The Royal, Nobu by the Beach is set to change the face of Dubai’s beach and pool club scene when it opens in Q1, 2023. Blending modern cool luxury and minimalistic Japanese traditions into a one-of-a-kind pool and beach club experience, Nobu by the Beach is slated to become the city’s most stylish location to see and be seen.
With a focus on innovating and evolving for tomorrow’s traveler, Hilton, a global leader in hospitality, today announced a partnership with Proof & Company’s award-winning bar and beverage consultancy arm, Proof Creative, to reimagine the beverage experience across Waldorf Astoria Hotels & Resorts Peacock Alley locations around the world. Proof & Company, Asia Pacific’s Leading Independent Spirits Company, will work alongside Hilton’s Global Food & Beverage and Waldorf Astoria Brand teams to create a timeless and memorable beverage ritual and elevated bar concept that celebrates the iconic brand and its landmark hotels and resorts. This partnership also marks Proof & Company’s expansion into the U.S. market.