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 look...

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

EHL

More in this category

Food & Beverage

More in this category

Culinary Arts

More in this category

Hotelschools | Universities

More like this

Opinion

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 Visib...

Beatrice Venturini

Hospitality Insights content editor at EHL Hospitality Business School

EHL

More in this category

Food & Beverage

More in this category

Culinary Arts

More like this

Opinion

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...

Bruno Saragat

Product Specialist at Shiji ReviewPro

Shiji

More in this category

Food & Beverage

More in this category

Culinary Arts

More in this category

Reputation Management

More in this category

Guest Experience

More like this

Opinion

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 efficie...

Morgane Dumollard

Marketing Manager EHL School of Practical Arts

EHL

More in this category

Food & Beverage

More in this category

Culinary Arts

More in this category

Education & Professional Development

More in this category

Hotelschools | Universities

More like this

Opinion

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 c...

Mohammad Rakan al-jarrah

Luxury Hotelier | Primland, Auberge Resorts Collection

Mohammad Rakan al-jarrah

More in this category

Food & Beverage

More in this category

Culinary Arts

More in this category

Guest Experience

More like this

Opinion

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 ...

Kai Urban

Director of Food & Beverage, Hilton Anaheim

Hilton

More in this category

Food & Beverage

More in this category

Culinary Arts

More in this category

Guest Experience

More like this

Opinion

New Developments in Culinary Wellness

2024 is on track to become the year of wellness tourism. A recent 2023 Hilton travel report paints a vivid picture, indicating that a whopping 50 percent of travelers are looking for travel to address either physical or mental wellness.

Richard Garcia

Senior Vice President of Food and Beverage, Strategy & Execution

Remington

More in this category

Food & Beverage

More in this category

Culinary Arts

More in this category

Wellness and well-being

More like this

Opinion

Unveiling the World of Home Cooking: Trends, Techniques & Benefits

The daily cooking routines of households remain something of a mystery, yet it is understood that these behaviors are shaped by more than just culinary expertise. Factors like gender, personal connections, time constraints, work, ethnicity, and cult...

Romane Petit

Research Assistant at EHL Hospitality Business School (EHL)

EHL

More in this category

Food & Beverage

More in this category

Culinary Arts

More like this

Opinion

What are truffles and why are they so expensive?

Truffle. A true love it or hate it delicacy, with its pungent flavour and heady scent, the truffle is not a flavour which takes a back seat in any dish and can easily overwhelm the palate if overdone. Ever wondered "what is a truffle?", well, a mush...

Patrick Ogheard

Senior Lecturer & Associate Dean - Practical Arts at EHL Hospitality Business School

EHL

More in this category

Food & Beverage

More in this category

Culinary Arts

More like this

Opinion

Enjoy the art of modern pastry: EHL’s La Pâtisserie book

For those of you who find the idea of pastry making a terrifying prospect, fear not. EHL’s patisserie experts, Julien Boutonnet and Julien Gradoz, have joined forces to create their definitive guide to easy pastry with an innovative twist. Their rec...

Beatrice Venturini

Hospitality Insights content editor at EHL Hospitality Business School

EHL

More in this category

Food & Beverage

More in this category

Culinary Arts

More like this

Your content on Hospitality Net?