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An internship in Paris is a dream for many hospitality and gastronomy students. Finding qualified recent graduates is the dream of many HR professionals. Today, a conversation with Talent Developer, the placement agency for recent graduates who want to be part of the HORECA industry.
An ode to chocolate I wrote back in 2016 when I ground cocoa beans and saw them become chocolate, but hadn’t shared before.
Starting a new job is always something exciting. However, starting this one was also something unimaginable and unforgettable at the same time.
The State visit of Mexico’s President to France included the event Ven a Comer where I was honored to participate. Great Mexican Chefs in Paris. For me, a treat.
Le Goûter comes from the French verb, goûter, which means to taste; it’s pronounced “le goo tay”. This snacking ritual is something very sacred to French children.
Baking bread is like magic, I think, and this was an unforgettable session at home. We laughed, we got dirty, and we enjoyed the loot.
Exam Day is stressful. Relying on a working oven in a kitchen is normal. But when this one tool fails, it can quickly be a catastrophe.
I hadn’t take a test in a long time, but being in school includes that, right? I have to say I loved this dish and enjoyed having it as my final.
Omnivore. I had no idea what it was about, but I discovered the cuisine of many who surely will become more and more accoladed.
SIRHA Lyon is a premium trade fair for the food service, catering and food sectors. It’s the leading international trade fair for the food services industry.