Foodservice
Quality, efficiency, and demand – the emerging shifts that move F&B experiences.
Restaurant Staff Scheduling: What to Consider Before Choosing Software
The way you schedule your employees will decide how well your business runs. If you simply treat it...
Paulina Schmidt
Reading Time: 8 min
Gastronomy: Definition, Meaning, Careers & Why It Matters Today
Consider what you ate this morning. A choice so habitual it barely registered, and yet it carried within it geography, economics,...
Patrick Ogheard
Reading Time: 9 min
Professional Kitchen Utensils Recommended by EHL's Chefs
At EHL, we operate professional kitchens across fine-dining, catering, and educational environments. The recommendations in this...
Christian Ségui
Reading Time: 9 min
AI in Restaurant Kitchens: What to Automate, What to Keep Human
In this article, you will not read about whether AI can replace chefs, but about how it can help with kitchen bottlenecks, while...
Paulina Schmidt
Reading Time: 6 min
Foodservice Supply Chain: Manage Complexity to Protect Performance
As a leader in hospitality, you know that the foodservice supply chain is no longer simply about purchasing products at the right...
Paulina Schmidt
Reading Time: 5 min
AI in Foodservice: Operational Value and What It Requires
Debates around AI in the foodservice industry have accelerated in recent years, but what is now crucial is clarity. In this...
Paulina Schmidt
Reading Time: 9 min
Sous-vide beef and carrots [recipe by Chef Cyrille Lecossois]
Discover the sous-vide recipe for traditional beef and carrots, revisited by Chef Cyrille Lecossois, lecturer at EHL Hospitality...
Cyrille Lecossois
Reading Time: 1 min
Cooking: low temperature or sous-vide at the right temperature?
When this cooking method rhymes with taste, health and efficiency, it opens up countless opportunities for foodservice...
Patrick Ogheard
Reading Time: 9 min
What Is Sous Vide? The Ultimate Guide to Mastering Precision Cooking
In the high-pressure world of professional kitchens, precision, consistency, and innovation are the qualities of a great chef. To...
Patrick Ogheard
Reading Time: 6 min
Umami Fermentation: Between Tradition and Culinary Innovation
A thousand-year-old fermentation practice and contemporary reinterpretation of savory taste, umami is revealed through local...
Michel Magada
Reading Time: 3 min