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Mark Olive on opening Midden at the Sydney Opera House

Hospitality Magazine

But best of all, we got to eat it afterwards! It saw me accepted into the Victorian College of the Arts film school and led me to writing my TV series Outback Café. Their versatility lends themselves to both sweet and savoury dishes and the best way for chefs to introduce them into their recipes is through muffins, sauces, and cakes.

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Savoy GM to take up teaching role at Birkbeck University

Hotel Owner

The appointment will see Mr Arnold support students on the MSc Hospitality Innovation Management course delivered jointly by Birkbeck and Le Cordon Bleu, London. Professor Dil Sidhu, head of Birkbeck’s Business School, said: “We are immensely proud of the partnership we have with Le Cordon Bleu.

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Buzzing About Bees and Sustainability

Modern Restaurant Management

For the first time this year, it also includes an educational component in which R ichard Sandoval Hospitality(RSH) aims to teach 60,000 early learners about the importance of bees through a signature in-school lesson plan in partnership with Title-1 elementary schools and through Chef’s children’s book on food sustainability.

Training 189
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Is the Customer Always Right?

Modern Restaurant Management

Now, I’m not sure we can do that anymore,” said Dr. Melissa Baker, associate professor and chair of the Department of Hospitality and Tourism Management in the Isenberg School of Management at the University of Massachusetts Amherst. These policies had less of an effect on employees with better mental health.

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Developing skills, opening doors – why Executive Master’s student Yana Delimpaltidi chose Les Roches

Les Roches

Even with a hospitality degree and a decade’s professional experience, Yana Delimpaltidi knew there would be benefits in going ‘back to school’ with our Executive Master’s in International Hotel Management. I also wanted to see tasks included that help develop skills that will really be useful in the work process itself.”

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In profile: Manky Sally’s Sam Bray

Hospitality Magazine

In high school, Bray decided he wanted to be a chef or a cheesemaker, ultimately choosing the former. “I The apprenticeship would take him across the country and abroad to one of the world’s most recognisable fine diners, Noma. I wanted to be in the uber fine dining world, but when I got there, it wasn’t that much fun,” he says.

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Roberto Rodriguez, the art of engaging students

Les Roches

A real catalyst for excellence, it enables everyone to get the best out of themselves. Why did you choose Les Roches rather than another hotel management school? How we understand hospitality makes us really unique. “How we understand hospitality makes us really unique. Can you share your background with us?