Introduction The global wellness industry continues to evolve. Now a $3.7 trillion market, key sectors include healthy eating and nutrition, spas, wellness tourism, and alternative medicine. Global wellness goes far beyond keeping free of disease – it is all about being proactive, maintaining a positive attitude and engaging in plenty of physical activity. As such, there is a greater urge for the hospitality industry to incorporate global wellness. At Glion,
A quick Q&A session with Mathieu Gilbert, service instructor for Glion’s hospitality management courses. By the Glion Gazette Editorial Team Mathieu Gilbert, or better known as Mr. Gilbert, is one of the most respected and admired instructors of our school. His work and dedication in the different restaurants of the school creates a true love for the industry of Food and Beverage. By all, he is known for his love for
To open their dream restaurant, two Glion friends went to Texas in search of all the right ingredients. Very soon, ‘Melt’ will open its doors as the first Texas BBQ restaurant in Paris. When Jean Ganizate and Antoine Martinez tasted real barbecue (BBQ) in New York City for the first time, it was a revelation. They followed their taste-buds back to Texas to find the techniques and recipes behind the
Starting August 9th, Glion Institute of Higher Education is opening its student-run restaurant to the public. The Hotel des Alpes Restaurant, La Table des Alpes, will serve lunch and dinner from Tuesday to Friday with two distinct themes for lunch and dinner. Bistro style: quick, casual lunch service For lunch, La Table des Alpes will feature a bistro-style concept with an “a la carte” menu, quick service and a causal atmosphere.
For the launch of the Glion Dining Club, Glion London students, members of staff and alumni gathered together on January 27, 2016 at the Langham Hotel. The event was graced by none other than the club’s patron Mr. Albert Roux, OBE and Legion d’Honneur, and Mr. Bob van den Oord, Managing Director of the Langham. Speeches on the theme of ‘Nurturing Young Talent in the Industry’ were followed by an