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Michel Magada, lecturer in Practical Arts at EHL Campus Lausanne, specializes in food science research and development. He explores new cooking technologies and how to teach them. After years of teaching, he put himself in the students' shoes and attended a remote online course on Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry).

As ambassadors of Peter Michael Winery, we have asked ourselves about the reasons of the success of the company during such a global crisis. How has the company been so successful during this tough p.

Updated: How hospitality management courses are adopting technological developments Share Article How hospitality management courses are adopting technological developments Getting a taxi, ordering food, sending a document — there’s little in life today that has not been touched by some form of technological development. What was referred to in the 1090s as the “information superhighway” has now pervaded the way we do so many things, and that certainly includes the business of teaching and learning. Hybrid teaching models have existed since the early 2000s and were seen as an effectiv...

Are you looking for some aquatic inspiration for your next dinner party? Admittedly, fish and seafood can seem a scary prospect for those who prefer their ingredients to come from the comfort-zone of dry land.

By Alexandre Centeleghe, Lecturer in Oenology at Ecole hôtelière de Lausanne (EHL) share this article Seasonal winter food and wine pairings by the EHL experts — Photo: EHL As 2020 comes to an end, Chef Fabien Pairon, Senior Lecturer in Practical Arts and 'Meilleur Ouvrier de France', joins Alexandre Centeleghe, Lecturer in Oenology, for some seasonal winter food and wine pairing suggestions. Advertisements When thinking of a food and wine pairing, it is important to understand the interaction between the 5 tastes the human tongue perceives: sweetness, ac...