Sharing our expertise, industry news, etc.

Bread, a French tradition in full mutation  

Bread, a French tradition in full mutation  

Bread is constantly reinventing itself: new types of bread, new shapes, new flavours and an ever more varied offer. Wholemeal, organic, rye or sourdough bread, there is something for everyone and each region of France has its own speciality, just like cheese! And for you, little lady, will that be all?

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Immediate take-off at Talent Developer!

Immediate take-off at Talent Developer!

While Talent Developer continues to deploy in several countries abroad, it is with the Ivory Coast that the exchanges have so far borne the most fruit since the beginning of this new year!

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A sweet month of February!  

A sweet month of February!  

Who said that the festive season was the time when we put on the most fat? February is no exception as it is a month full of events that encourage the consumption of more and more delicacies made by our favourite chefs! Paris also remains at the forefront of the European hotel scene in February and we tell you more here…

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When Chefs democratise haute gastronomy to cope with the crisis

When Chefs democratise haute gastronomy to cope with the crisis

2021 is behind us and we entered the new year with relief, hoping it would be sweeter than the previous two. But that was without counting our (not so) new realities. Between government measures, barrier gestures and solutions to anticipate new risks of loss of turnover, restaurateurs have not said their last word!

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To a new year full of collaborations… and frangipane!

To a new year full of collaborations… and frangipane!

Since the health crisis, more and more companies are setting up teleworking, and some establishments have sensed the extent of this new trend and now offer coworking spaces. And if you need a little break during your day, it’s time to let yourself be tempted by a delicious king’s cake or a good brunch, we give you our best addresses!

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5th wave: How restaurant owners are dealing with the new threat

5th wave: How restaurant owners are dealing with the new threat

For the holidays, customers always ask for more and this year again, they will not be disappointed. To cope with these announcements, restaurant owners are full of ideas: take a culinary world tour without changing restaurants or enjoy the mountains in Paris, follow the guide!

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A Christmas of luxury, calm and pleasure

A Christmas of luxury, calm and pleasure

At nightfall in December, Paris lights up and its nickname of “City of Light” takes on its full meaning.
Even if this year there are fewer tourists to admire all the Christmas decorations, Parisians, young and old, are always delighted.

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Hospitality and restaurant sectors on the move

Hospitality and restaurant sectors on the move

After the closure of summer terraces and the end of free PCR tests, follow the changes in the hospitality sector and how restaurant owners are modifying their communication methods to improve customer loyalty

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The month of new trends

The month of new trends

The Christmas spirit is felt in the streets of Paris. Between the illuminations on every corner, the gourmet advent calendars and the Yule log cakes being prepared and posted on social networks, the chefs are making our mouths water. Discover the must-have trends for the end of the year.

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30 years of experience in the international hospitality industry, the culinary arts, and student training and support allow the TALENT DEVELOPER team to draw from a large network and support you in your professional plan.