Ube, a sweet purple yam native to the Philippines, has been a popular ingredient in Southeastern Asian cooking for years. Now, as striking purple dishes containing ube are taking social media by storm, an increasing number of chefs around the world are becoming inspired to experiment with ube in new dishes.
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 innovations in their field. The first in this series of interviews is with the much lauded Swiss chef, Franck Giovannini, the fourth executive chef at Restaurant de l’Hôtel de Ville in Crissier (CH) - a distinguished restaurant in the former town hall presenting refined, seasonal cuisine. Here he describes how he faces the constant changes and demands facing the restaurant industry today.
A UNESCO-recognized celebration as part of the Intangible Cultural Heritage of Humanity, Día de Muertos (Day of the Dead) is a multi-day transformative experience for the Mexican people honoring ancestry and remembering loved ones. Día de Muertos is not only about paying respect to those who have passed on, but rather, keeping their souls and their memories alive through tradition.
Halloween is almost here, and Hilton mixologists are sharing recipes for tasty cocktails that are sure to be a hit at your Halloween party. Ingredients like iridescent purple edible glitter and charcoal simple syrup create eye-catching colors, while garnishes like chocolate spider webs and pumpkins made from orange peels add to the fun. Read on for the ingredients and step-by-step instructions on how to make each drink at home.
One of China’s largest entertainment companies, WanTing Group, has announced plans to open its first venue in the region, VISION, this November. To be located at The H Hotel Dubai, VISION promises a nightlife experience that “blurs the lines of reality to pioneer virtual hospitality”.
Sampling Mexico's sizzling street tacos, inhaling the bold aroma of Turkish coffee, uncovering the tangiest chimichurri in Argentina – it's a job any foodie would covet and now, it could be yours. Ramada® by Wyndham, one of the world's most well-known hotel brands, is searching for its first-ever Chief Eats Officer ("CEO"), a newly created role that will take one lucky job-seeker around the globe as they help the brand uncover and share some of the world's best culinary and cultural delights. Best of all, the gig comes with a $10,000 payday and bragging rights as the most mouth-watering job ever.
To commemorate International Chefs Day on Oct. 20, Hilton chefs across the Americas have shared how Hilton inspires creativity, thinking out of the box and collaboration in their jobs.
Indian Hotels Company (IHCL), India’s largest hospitality company, announced the launch of its new Indian-concept restaurant brand, Loya. Debuting at Taj Palace, New Delhi, Loya captures the culinary essence traversing the landscape of North India.
The prestigious Michelin Guide, created in 1926, has just awarded 1 star to Stéphane Décotterd for his "Stéphane Décotterd" gastronomic restaurant as well as 1 Bib gourmand for the adjacent “Le Bistro by Décotterd”. This award reconfirms the Chef’s exceptional creative talent and his consistent high standards. Since September 2021, his restaurant has been located at the heart of Glion Institute of Higher Education, which has thus become the only higher education institution in the world to host a gastronomic destination embodying this level of excellence.
Ennismore, the fastest-growing lifestyle hospitality company, today reveals Carte Blanched – a specialist in-house team of operators, chefs, mixologists and creatives who create bespoke, forward-thinking, authentic and culturally relevant food and beverage concepts for Ennismore’s lifestyle brands.
Food, glorious food. It’s more than just sensory pleasure, and plays a huge part in the heritage and culture of a country. In recent years, communities around the world have increasingly sought to protect their produce and food festivals are a great way to celebrate local growers and restaurants. A fantastic addition to any vacation, there are now many unique festivals where food is the star of the show in different corners across the globe.
Millennium Hotels & Resorts has launched a new dining loyalty programme, Á LA CARTE REWARDS, that rewards its members when they dine at participating outlets. The loyalty programme allows members to enjoy a diverse selection of cuisine and earn rebates each time they dine at a restaurant or bar, which can be used to offset bills on future visits. Members will enjoy exclusive offers and invitations to special events to experience Á LA CARTE REWARDS.
Fall has returned and so have the delicious seasonal flavors that surge in popularity this time of year. When it comes to autumn cocktails, there’s something to suit everyone’s taste, whether it's pumpkin spice, apple, maple, or cinnamon.
Every day, across our regions and our brands, diverse, talented teams work to turn our bars and restaurants into destinations of their own. At Accor, we aim to go beyond satisfying diners’ hunger and thirst, to give a taste of something unforgettable, available only at that hotel or at that brand. Because we know, it’s how a person feels that makes a place unique.
Four Points by Sheraton®, part of Marriott Bonvoy’s extraordinary portfolio of 30 hotel brands, is searching for an honorary Chief Brew Officer (C.B.O.) to embark on the ultimate “Beercation” of a lifetime around the United States. One lucky beer enthusiast, plus a companion, will start their journey at the Orlando Beer Festival before heading to two hoppin’ cities to explore local beer-focused attractions. Inspired by Four Points’ Best Brews® program, the trip will give a taste of the brand’s signature guest experience, which offers local craft beers on tap at its hotels worldwide.
The importance of partnerships and cooperation to build sustainability and community development was emphasized at the sixth edition of the UNWTO Global Conference on Wine Tourism.
This autumn, Locke’s latest European opening - WunderLocke, in Sendling, Munich, will unveil a food and drink concept unparalleled in Germany in the form of ‘Mural Farmhouse’: five food and drink destinations spread across seven floors following one strict culinary concept: From farm directly to table.
La prestigieuse Ecole Ducasse s’associe au réseau d’enseignement international d’excellence Globeducate, l'un des principaux groupes mondiaux d'enseignement K-12, avec plus de 55 écoles bilingues et internationales de premier ordre dans 10 pays, accueillant 31 000 élèves. Ce partenariat a pour ambition de faire découvrir aux jeunes le monde des arts culinaires et de la pâtisserie, en faisant l’expérience du métier, et pourquoi pas donner lieu à des aspirations pour l’avenir. Les partenaires abordent leur collaboration avec le souhait de créer des opportunités entre les différentes institutions de leurs réseaux respectifs.
The prestigious École Ducasse has joined forces with Globeducate, one of the world´s leading K-12 education groups with 55+ premium bilingual and international schools in 10 countries, educating 31,000 students. The partnership aims at introducing young people to the world of culinary arts and pastry arts, by experiencing the profession, and possibly giving rise to aspirations for the future. The partners are approaching their collaboration with the goal of creating opportunities between the different institutions of their respective networks.
New flavors have come to Charleston’s Historic District in the form of Gingerline, the first stand-alone restaurant concept from acclaimed hospitality group Charlestowne Hotels. With the ambition to create something unique for locals and tourists alike, Gingerline offers vibrant cocktails and coastal-inspired dishes influenced by Latin and South American flavors.