Culinary Arts: Grilled octopus and candied new potatoes
Culinary Arts: Grilled octopus and candied new potatoes

Ecole hôtelière de Lausanne (EHL) · 13 Sep

Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cedric Bourassin, has acquired a unique experience which he shares

Beer Tourism: Tasting The Beer Boom In Switzerland
Beer Tourism: Tasting The Beer Boom In Switzerland — By Margarita Cruz

EHL · 9 Sep

With the exponential growth of the beer industry in Switzerland over the past decade, beer tourism has emerged as a tourist activity in its own right across many cantons. Craft breweries showcasing their beer together with local members of the community have set up beer hiking tours where tourists walk around stunning Swiss landscapes, tasting local beers, meeting local brewers and enjoying the local food. Highly attractive to beer aficionados, beer tourism is becoming an interesting experiential activity in Switzerland where tourists combine leisure and discovery.

Best Restaurants Around Lausanne From EHL Alumni
Best Restaurants Around Lausanne From EHL Alumni

EHL · 7 Sep

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 in

What does a Restaurant Manager do?
What does a Restaurant Manager do?

EHL · 31 Aug

Restaurant Managers ensure restaurants run smoothly and efficiently. They seek to provide customers with pleasant dining experiences that live up to

Commercial Vs Non-Commercial Food Services: What Is The Difference?
Commercial Vs Non-Commercial Food Services: What Is The Difference?

EHL · 28 Aug

From the local snack bar to the gastronomic restaurant serving culinary delights, the food and beverage industry is plentiful in diversity. This broa

Commercial vs non-commercial food services: What is the difference?
Commercial vs non-commercial food services: What is the difference?

Ecole hôtelière de Lausanne (EHL) · 27 Aug

From the local snack bar to the gastronomic restaurant serving culinary delights, the food and beverage industry is plentiful in diversity. This broa

Why Choose A Career In Food And Beverage?
Why Choose A Career In Food And Beverage?

EHL · 25 Aug

So much more than waiting on tables or devising a menu, this practical guide provides a valuable spotlight on the variety of positions available with

Adapting EHL’s Practical Arts Pedagogy To New COVID-Secure Measures
Adapting EHL’s Practical Arts Pedagogy To New COVID-Secure Measures — By Beatrice Venturini

EHL · 20 Aug

An interview with senior lecturer, Cyrille Lecossois, who teaches culinary arts and the Research & Development programs at EHL. He explains the significant and successful changes that have been implemented post-COVID-19 in order to guarantee safety at the school in all areas relating to his teaching practice.

The New Reality For F&B: Pop-Ups, Drive-Throughs & Ghost Kitchens
The New Reality For F&B: Pop-Ups, Drive-Throughs & Ghost Kitchens

EHL · 10 Aug

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 ca

The new reality for F&B: Pop-ups, Drive-Throughs & Ghost Kitchens
The new reality for F&B: Pop-ups, Drive-Throughs & Ghost Kitchens

Ecole hôtelière de Lausanne (EHL) · 9 Aug

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 ca

Brush Up On Finance & Wine Economics This Summer, Selected By EHL Experts
Brush Up On Finance & Wine Economics This Summer, Selected By EHL Experts — By Beatrice Venturini

EHL · 3 Aug

Dr. Philippe Masset and Dr. Jean Philippe Weisskopf are both associate professors at EHL specializing in Empirical Finance and Wine Economics. They are founding members of the Alliance for Research on Wine & Hospitality Management and have written extensively on the subject. Here they share with us some useful tips on vital pre-learning material for any potential student of economics, equity, finance and management.

Food & Champagne Pairing: Get Your Tips From Laurent-Perrier
Food & Champagne Pairing: Get Your Tips From Laurent-Perrier

EHL · 29 Jul

Valérie Marchandise, head chef of the Château de Louvois, property of the Maison Laurent-Perrier, would certainly agree! Below, she accepted to share

Bread Insights According To Thomas Marie
Bread Insights According To Thomas Marie — By Beatrice Venturini

EHL · 28 Jul

"All sorrows are less with bread", 16th century Spanish novelist and poet, Miguel De Cervantes. Few can argue the importance of this 30,000 year old foodstuff that is the most widely-consumed comestible product in the world. Despite the increase in gluten-intolerance and low-carb diets, bread - in all its varied guises - is still top of the shopping list and continues to be considered “the staff of life”.

What Does The Perfect Culinary Arts Curriculum Look Like?
What Does The Perfect Culinary Arts Curriculum Look Like?

EHL · 21 Jul

Once you make the decision to earn a culinary arts degree, the next decision is to look at where to get the degree. This entails a hard look at the c

Gastronomic 'Must Reads' selected by EHL’s Culinary Arts team
Gastronomic 'Must Reads' selected by EHL’s Culinary Arts team — By Beatrice Venturini

EHL · 15 Jul

Calling foodie fans and would-be students of all things F&B. Members of the EHL award-winning Culinary Arts department have given us a peek at their favorite books on the theme of gastronomy. Their titles range from traditional subjects like recipes and cuisine theory to the etymology of gastro vocabulary and the science of pots and pans. Truly fascinating insights into the literature that got them excited about entering into and mastering their culinary profession. So why not put Harry Potter and the Dark Arts aside and dedicate your summer reading to the magically infinite world of the Culinary Arts instead?

The digital recipe for guaranteed success in 2020

Ecole hôtelière de Lausanne (EHL) · 8 Jul

Technology is not a consequence businesses need to adapt to, but rather an opportunity that businesses can take advantage of. Having worked in the di

The Impact Of COVID-19 On Swiss Wine Consumers
The Impact Of COVID-19 On Swiss Wine Consumers — By Dr Jean-Philippe Weisskopf, Philippe Masset, Alexandre Mondoux

EHL · 7 Jul

The crisis induced by the COVID-19 pandemic has had dramatic effects on many sectors, including the wine industry. The OIV (International Wine Organization) anticipates a 35% drop in sales volume and a 50% drop in value in 2020 in Europe. In Switzerland, the figures are not much better. According to the ASCV (Swiss Wine Trade Association), the industry's turnover has already fallen by 35% during the "semi-lockdown" period. Economic activity has now picked up again, but the outlook remains bleak. The pandemic has wiped out many of the summer events that usually generate high sales. As for restaurateurs, they have not sold any wine during the last few months and therefore have neither the need nor the financial means to build up stocks at the moment.

Serving up the future: Technology in F&B
Serving up the future: Technology in F&B — By Kimberly Yoong

EHL · 2 Jul

Even as the adoption of high-end technology became increasingly prevalent across industries around the world, the hospitality industry had long resisted indulging in automation, insisting on the value of the 'human touch'. But with COVID-19 concerns still rife, many hotels and restaurants have had to turn to technology, ironically, to keep the physical, human touchpoints to a minimum.

Consume less, but better: Fabien Pairon's 10 favorite local suppliers
Consume less, but better: Fabien Pairon's 10 favorite local suppliers

Ecole hôtelière de Lausanne (EHL) · 19 Jun

The UN Sustainable Gastronomy Day (June 18th) is the perfect occasion to remind us all of the powerful connection between food and sustainability, an

Sustainable Gastronomy: An Opportunity For A Green Recovery
Sustainable Gastronomy: An Opportunity For A Green Recovery — By Carlos Martin-Rios

EHL · 18 Jun

In celebration of the UN Sustainable Gastronomy Day on June 18th, EHL's Carlos-Martin Rios (Professor of Management & Sustainability) shares some practical guidelines on the meaning and implementation of recent initiatives in our food chain. Not only can our future be greener, but also optimistic, workable, collective and rewarding. What's not to like?

Roast suckling lamb with crispy sweetbreads
Roast suckling lamb with crispy sweetbreads

Ecole hôtelière de Lausanne (EHL) · 11 Jun

Hailing from the head table of the embassy, the new chef at the Berceau des Sens, Cedric Bourassin, has acquired a unique experience which he shares

Restaurants Reopening: An Overview From Lausanne, Switzerland
Restaurants Reopening: An Overview From Lausanne, Switzerland — By Reza Etemad-Sajadi, Beatrice Venturini

EHL · 5 Jun

On Monday 11th May, restaurants and bars were among the few public establishments in Switzerland allowed to reopen. The move was preceded by lengthy Federal Counsel regulations made available to all restaurateurs setting out the now rather familiar guidelines: 2m distances between tables, maximum 4 people at a table, strict hygiene measures, service staff in masks and required contact details of each customer.

What are the slowest perishable vegetables & fruits?
What are the slowest perishable vegetables & fruits?

EHL Blog · 2 Jun

Tired of making multiple trips to the grocery store to incorporate fresh fruits and vegetables into your diet? Consider stocking up on the slowest pe

The Future of food and beverage in the hotel industry
The Future of food and beverage in the hotel industry

EHL Blog · 26 May

With revenue in the Food and Beverage industry expected to generate 76,467 million USD, those interested in entering this area of the hospitality sec

Michelin Stars Shining Brightly in Unusual Places
Michelin Stars Shining Brightly in Unusual Places — By Beatrice Venturini, Jasper McWhinney

EHL · 22 May

Who said that setting up shop in a central, fancy location with state of the art decor was the way to secure a Michelin star? These three examples showcase the fact everything is possible, award-wise, if your produce is top quality, carefully-sourced, imaginatively put together and consistently delicious.

COVID-19 and Fine Wines: The Perfect Blend for a Severe Headache?
COVID-19 and Fine Wines: The Perfect Blend for a Severe Headache? — By Dr Jean-Philippe Weisskopf, Philippe Masset

EHL · 15 May

COVID-19 has officially been a pandemic only since March 11, but its effects on the economy are already dramatic. For several industries, the current crisis is likely to become the most severe since the Great Depression. This is notably the case for the travel & leisure industry. In this article, we investigate the impact of COVID-19 on the fine wine market which represents the upper segment of the wine market and which is closely connected to the hospitality industry.