Why does food & wine pairing work?
Restaurant patrons are often looking for more than an excellent menu and an eclectic atmosphere: they are hoping to enjoy a...
Sybille Geiser
Reading Time: 2 min
Chocolate or the drink of the gods
Chocolate has many common uses. Although most people associate the word “chocolate” with something sweet, it has not always been...
EHL Insights
Reading Time: 2 min
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
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 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
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
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 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
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