Since opening its doors in summer 2020, Círculo Mexicano has captured the hearts of the neighborhood through the immaculate design for which Grupo Habita is known and its contribution to the local social scene. Here, 24 rooms and suites are housed in a traditional 'patio house' in the storied Centro Histórico of Mexico City.
The Ecole hotelière de Lausanne is a world renowned hospitality university. Our gastronomic training restaurant, Le Berceau des Sens, is equally deserving of praise and has once again obtained 16 out of 20 points from the prestigious Gault & Millau restuarant guide for Switzerland!In the kitchen, head chef Cédric Bourassin, leads a high-flying brigade of professionals and students. In the dining room too, it is the students providing the service, meticulously coached by restaurant manager André Wawrzyniak, senior lecturers and highly experienced staff.
To refresh its seventh annual Culinary & Cocktail Trend Forecast for 2021, Kimpton Hotels & Restaurants released a look back at how the pandemic has impacted food and beverage trends of 2020 and shared predictions for how evolving consumer behavior will shape 2021 trends. It's no secret that 2020 has been a year unlike any other - from the country's sourdough and banana bread baking obsession to the viral Dalgona coffee wave and plenty of virtual wine tastings, what we eat and drink has served as a way to safely connect us as a global community. In 2021 consumers can expect a new wave of trends, from the rise of garden goods to a resurgence of health foods, as this pandemic continues to shift the way diners eat, cook and imbibe.
Your first thought is likely a chef in a restaurant who works to prepare food for his or her eager customers. Although this is part of the culinary arts, there is much more to the topic than simply cooking. Here is some additional reading, provided by our EHL experts in Culinary Arts.
Even during these unprecedented times, International Gin & Tonic Day will be celebrated across the globe on 19 October. Luckily for us, the Gin and Tonic has come a long way from its creation by the British army in India as a way of fighting malaria and is one of the world's most popular cocktails.
Curated for and with little ones, FoodieKiDS has been created following in-depth global research into children's eating habits and parents' challenges when dining out or on holiday.
"The first Golden Age of drinking is widely regarded as the 1830s to Prohibition in the United States. It was the dawn of the modern era of drinking. There's a reason we still drink martinis, Manhattans, and the Old-Fashioned, which was the first cocktail in 1806." In the midst of a global pandemic, relaxing at a bar with your co-workers on a Friday evening, with a cocktail in hand may now seem like a distant memory.
Michelin star on numerous occasions, Meilleur Ouvrier de France Cuisinier 1979, Chevalier de l'Ordre National du Mérite and Chevalier des Arts et des Lettres, and author of many successful books, Jacques Maximin joined École Ducasse as Culinary Advisor and Chef in residence. In his capacity as culinary advisor, the renowned chef, sharing the values of Alain Ducasse, will both breathe his culinary vision into the institution and inspire restaurant menus. Jacques Maximin will also be involved in all training programs (post-baccalaureate programs, programs for people wishing to reorient themselves professionally, programs intended for gastronomic professionals). Masterclass and thematic dinners will allow this emeritus expert recognized worldwide to share his knowledge, his experience, his knowledge and his sense of excellence with students on a daily basis while pushing the limits of this demanding discipline which he masters to perfection. A multifaceted mission of Chef-in-Residence tailored for this creative genius who will thus be able to surprise and inspire the different audiences of Paris Campus every day.
Indian Hotels Company Limited (IHCL), South Asia's largest hospitality company, in partnership with AB InBev, the world's largest brewer, today announced the opening of India's first 7Rivers Brewpub at Taj MG Road, Bengaluru. This first-of-its-kind brewpub with an on-site microbrewery at the hotel, is the first of 15 locations to be launched across IHCL hotels over the next five years.
Shang Brew, an exciting collaboration between Shougang Group and Shangri-La Group, will soon open its doors to diners from 1 October 2020. Located at the new Beijing landmark - Shougang Park, Shang Brew is Shangri-La's first standalone food and beverage establishment in Mainland China. With an array of craft beers expertly brewed in-house and exquisite culinary innovations all complemented by the relaxing atmosphere and a variety of vibrant social programmes, Shang Brew is set to create an unparalleled gastronomical and social experience for guests.
As a culinary arts professional, the more skills you have, the more valuable you are. And, as with any career, the more valuable you are, the more successful you will become and ultimately the more satisfied you will be with your professional life.
Michael Ellis, Jumeirah's new Chief Culinary Officer (CCO), is a leading figure in the food and drink industry. He joins us from the prestigious Michelin Guides where he was Global Head for Europe, Asia and the Americas. His career in hospitality dates back to when he started working as a busboy aged 13.
César Ritz Colleges Switzerland (CRCS), a member of Swiss Education Group, the largest private hospitality educator in Switzerland, has signed a strategic partnership with Comité Champagne (Comité interprofessionnel du vin de Champagne - CIVC) - the official trade body that represents the interests of Champagne Growers and Houses
Have you just landed in Lausanne and want to get to know the best local eateries? Or perhaps you're already familiar with the city but looking for inspiration for places to eat out?
Restaurant Managers ensure restaurants run smoothly and efficiently. They seek to provide customers with pleasant dining experiences that live up to brand standards. Their efforts, which include effectively managing employees, are ultimately geared towards safeguarding the profitability of the restaurant.
From the local snack bar to the gastronomic restaurant serving culinary delights, the food and beverage industry is plentiful in diversity. This broad and varied landscape can be broken down into more homogeneous categories. Chief among the distinctions is the split between commercial food services and non-commercial food services. But what is the difference? And where do institutional food services fit in?
For many American businesses, the COVID-19 pandemic has morphed from a temporary break from “normal” into a protracted struggle for economic survival. And no industry is more impacted than leisure and hospitality—the event venues, hotels, restaurants, and travel activities that rely on group social environments and in-person interaction.
So much more than waiting on tables or devising a menu, this practical guide provides a valuable spotlight on the variety of positions available within the vast professional universe of F&B. Calling on creativity, tenacity, communication and strategy, a job in this sector draws from many essential skills that are as transferable as they are desirable.
With vast numbers of food and beverage outlets having to temporarily close their doors to keep the COVID-19 pandemic at bay, restaurants, bars and cafés alike have had to adapt to survive. In response to the abrupt loss of dine-in guests, the more fortunate F&B businesses have succeeded in demonstrating agility and resilience. A heavier reliance upon delivery services is but one approach.
Valérie Marchandise, head chef of the Château de Louvois, property of the Maison Laurent-Perrier, would certainly agree! Below, she accepted to share with us her advice on making a successful Food & Champagne pairing.