Discussing culinary trends with Thomas Kyritsis, Le Cordon Bleu
Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school’s program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.
The world’s first sustainable eating NFTs debut in Dubai
Linking art to sustainable eating and drinking, four talented Dubai-based artists created the eye-catching NFT collection.
Toward a more sustainable IHG: scents to be part of the brand experience
Byredo amenities will be rolled out across properties in a first milestone under IHG’s goal to eliminate single use items by 2030.
Jumeirah Restaurants is the first in the region to introduce traceable seafood
Jumeirah Restaurants will implement a QR Code that diners can scan to view all traceability details of their fish and discover its journey.
Worldchefs and Food for Soul partner on sustainability education
Worldchefs developed the Sustainability Education for Culinary Professionals curriculum in 2018 to teach chefs how to act sustainably.
How hotels are adopting greener practices
Besides being trendy nowadays, sustainable hotels with strategic eco-friendly initiatives, can be true agents of change.
Valrhona joins the B Corporation community for a more sustainable cacao production
Valrhona has been engaged in the responsible transformation of its economic and organizational model for several years.
