Culinary Strategy & Innovation

Shaping Jordan’s Culinary Future Through Youth Empowerment

Did you know that Jordan’s hospitality industry is one of the fastest-growing in the Middle East, with a projected annual growth...

Mario Sides Dura

Reading Time: 4 min

Culinary Strategy & Innovation

Sous-Vide Pork Tenderloin Cooking: Why Color Isn’t a Key Indicator

Many of us rely on color to tell when pork is done, assuming white meat means safe meat. But color alone isn’t a reliable guide...

Patrick Ogheard

Reading Time: 3 min

Culinary Strategy & Innovation

Sous-Vide Salmon Cooking: Why Color Isn’t a Key Indicator

We’ve all been there, anxiously checking if our salmon is that perfect shade of pink to know if it’s done. But here’s the thing:...

Patrick Ogheard

Reading Time: 3 min

Culinary Strategy & Innovation

Sous-Vide Steak Cooking: Why Color Isn’t a Key Indicator

Many of us rely on color to tell if beef steak is done, assuming a nice shade of pink or brown means it’s ready. But color can be...

Patrick Ogheard

Reading Time: 3 min

food entrepreneurs and innovative business models

Culinary Strategy & Innovation

How food entrepreneurs use networks to create innovative business models

When it comes to building impactful yet innovative businesses in the gastronomic industry, partnerships are essential. For food...

Dr Margarita Cruz

Reading Time: 2 min

innovative business model to learn from gastronomy

Culinary Strategy & Innovation

Innovative business model: 3 key aspects from the gastronomic industry

As the hospitality sector particularly in Europe seeks to enhance its social impact and reach the SDGs, there are valuable...

Dr Margarita Cruz

Reading Time: 2 min

Culinary Strategy & Innovation

The 16th AAWE conference highlights: A taste of Swiss vineyards

This article offers a retrospective from the 16th conference of the American Association of Wine Economists (AAWE) and explores...

Dr Philippe Masset

Reading Time: 4 min

Culinary Strategy & Innovation

Cultivating local food at EHL's 1893: Cultifutura's vertical farming

In this interview, we speak with Emilia Konert, the co-founder and CEO of Cultifutura, a pioneer in vertical farming technology....

Morgane Vauclair

Reading Time: 10 min

Culinary Strategy & Innovation

Exploring the role of curiosity in haute cuisine

Welcome to the regular Q&A feature where we shine the spotlight on our EHL research faculty and their current work. With a view...

Beatrice Venturini

Reading Time: 5 min

Culinary Strategy & Innovation

A guide to food plating and presentation

Ever wanted to know the secrets behind the art of plating food like a top chef? The way a dish is presented on the plate plays a...

EHL Insights

Reading Time: 5 min

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