Sharing our expertise, industry news, etc.
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?
War in Ukraine: the impact and reactions of the French hotel and restaurant industry
What impact will the war in Ukraine have on the hotel industry in France? Is our industry concerned about the war that Russia has decided to wage against Ukraine? Will the sector be able to withstand a new crisis?
From Abidjan to Paris, Jean-Elie tells us about his experience coached by the Talent Developer teams
Jean-Elie arrived in Paris for a 6-month internship at the L’Echiquier Opéra Paris hotel, part of the Accor group’s MGallery collection. He welcomes us at the end of lunch service for an interview on his customer experience with Talent Developer.
Restaurant subscriptions, hypermedia coverage and chef competitions… what if gastronomy needed new weapons to face the crisis?
With all the restrictions for two years now, restaurant owners never know what to expect, so many of them are trying to find solutions by taking inspiration from what is already being done across the Atlantic. We explain it all to you.
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!
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…
Meeting with Guy-Lionnel, a student we placed for his internship at the Hotel Maison Mère.
Guy-Lionnel has had an atypical career path. Passionate about cooking since his childhood, he left his home country, Gabon, to study for two years in a Moroccan school. Upon his return, he was lucky enough to work for the Gabonese presidential family where he developed his love for cooking!
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!
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!
Talent Developer’s Christmas tale – 12 months of Stars and a crowned Peewee
A long time ago, in the distant kingdom of the comets, there lived one that shone brighter than the others, ” Etoile “. Etoile had been a goblin for many years in the service of the big boss with the white beard and the red suit, but also and above all in the service of her clients, the children…
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!
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.
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
New challenges, new pace: things are speeding up at Talent Developer!
Autumn also marks the start of the new school year for our two apprentices! It is also the time for Talent Developer to review its organisation and the tasks entrusted to it. It is essential for Talent Developer to share its knowledge and help young students to develop their skills.
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.
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.