EHL Blog

24 Jun, 2016

Gastronomy Culture: 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 occasions and mile stones, and bring friends closer...

25 Mar, 2016

Gastronomy Culture: Painted Eggs and Spring Celebrations

Spring may not have sprung yet, but as warmer months approach, colorful eggs will begin popping up around the world. Christophe Laurent, Senior Lecturer Practical Arts & EHL...

21 Mar, 2016

A Needed Step in Productivity: A workshop at IHIF 2016

Hotel profitability has steadily increased over the last 20 years, but is that sustainable? Owners, management, and corporate offices become more and more demanding while...

2 Mar, 2016

Connect with hotel guests using the right technology

When searching for that sweet spot in attracting customers to make a reservation, a hotel’s management team has a wealth of opportunities. From the basic personal computer to...

7 Feb, 2016

George Clooney vs. chatty androids & what it means for hospitality

Hospitality is a people business, as the saying goes. But will it be that way in the future? Probably not and there is nothing we can do to stop it, because as much as we like...

5 Feb, 2016

Gastronomy Culture: Tea Rituals from Around the World

Some of the best secrets, most memorable afternoons, restorative moments, and biggest cultural landmarks have been exchanged over a cup of tea. 

22 Jan, 2016

Gastronomy Culture: The origin of the expression “to be a Cordon Bleu”

Many of us may already know that “to be a cordon bleu” means being an excellent cook. But where does this expression come from? Christophe Laurent, Senior Lecturer Practical...

18 Dec, 2015

Gastronomy Culture: Bubbly wines and Champagne

As midnight approaches on December 31st, more than a few of us will crack open a bottle of fizzy, bubbly or sparkling to help toast the New Year. With a few choice facts about...
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