• There are no suggestions because the search field is empty.

Foodservice

The origin of the toast
Culinary Strategy & Innovation

The origin of the toast

At weddings and gatherings large and small, toasting is the norm. However, how did raising a glass as respect to a person or an...
EHL Insights
Reading Time: 2 min
Molecular cuisine
Culinary Strategy & Innovation

Is Molecular Gastronomy Just Avant-Garde Cuisine?

For all its visibility, “molecular cuisine” remains one of the most contested terms in contemporary cooking. It appears...
Paola Bellia
Reading Time: 5 min
7 of the most quintessential cocktails of all time
Cocktails

7 of the most quintessential cocktails of all time

Cocktails might be one of the most widely accepted forms of hospitality in the world. Used to welcome guests, mark special...
Christophe Laurent
Reading Time: 3 min
Misconceptions about sommeliers
F&B Operations

Misconceptions about sommeliers

To conclude our trilogy, on the exclusive world of sommeliers, we discuss the controversies the new popularity of this role...
Sybille Geiser
Reading Time: 1 min
Dessert or the enemy of restaurant profitability
F&B Business Management

Dessert or the enemy of restaurant profitability

Who doesn’t enjoy relaxing over a scrumptious dessert after a fine meal or even a casual lunch? However, many of us may not...
EHL Insights
Reading Time: 3 min
Community management in restaurants
F&B Business Management

Community Management Guide for Restaurant Owners

Being a social media community manager is so much more than curating Facebook feeds and scouring industry blogs and magazines for...
EHL Insights
Reading Time: 5 min
Culinary Strategy & Innovation

Truffle: The black diamond of the kitchen

For this chapter of EHL's “Gastronomy Culture” series, Christophe Laurent, our Senior Lecturer Practical Arts & EHL Values...
Christophe Laurent
Reading Time: 1 min
20 21 22 23 24