The Paris Air Show is hectic. Adding to the stress is finding at the last minute, sometimes late, a place to dine, preferably offering a unique experience. Such is what the Parisian brasseries offer.

Tariffs have been part of Gastronomy for a long time. By bringing together consumer demands, government standards, and manufacturers' interests in the french capital, protectionism contributed to the French way of life and, therefore, to Gastronomy, which is an essential part of it.

Business and Tipsiness, must one chose? Navigating the ridge line with Gastronomy and business.

We need A.I to bring us to new heights, but A.I. need Gastronomy to keep its feet in reality.

Did Adam Smith find his inspiration for the Invisible Hand during his travels to Toulouse and Paris, when restaurants were being invented ?

Gastronomy is about conversation as much as it is about cuisine, though dwindling. How about using A.I. to bring it back to the fore.

Making a great meal such as a Thanksgiving dinner is not simple task. The question is, did project managers learn from the cook?

In this colorful journey through the Beaujolais wine region and history, Chris Silva evokes how a very common trend of wanting to sell as quickly as possible turned into a celebration worthy of having a dedicated Saint's day.

Most North Americans have experienced at least once in their life roasting a marshmallow over a summer camp fire. But how many have experienced a real marshmallow?

Ethiquable, the visionary employee owned company, proves that quality for the taste buds is conducive to sustainability, including for chocolate.

French Gastronomy gained success from codification, whether it be Antonin Carême (1783-1833) codifying the 4 mother sauces or Auguste Escoffier (1846-1935) codifying the management and organization of the kitchen. Can this same cartesian spirit apply to innovation?

When explaining what Biztronomy is - the missing link between business and gastronomy - some have looked at me in amusement and others in bewilderment. But as would a stubborn messiah, I persist in the broader belief that Gastronomy can save the world and the functional belief that this lies in its deep rooted link to business. Case in point, the Michelin company, creator of both the renown tires as well as the Michelin guide, pinnacle of culinary guides and unofficial gate k

What came first, efficiency in the kitchen or in the car factory? Or how taylorism may have found inspiration from Escoffier, the king of chefs.

The battle between purity and naturalness. Using the egg to illustrate fundamental cultural differences between France and North America.

Bistro, bistronomy, biztronomy, gastronomy, what does it all mean? Believe it or not, gastronomy is almost 2500 years old and comes from one of the oldest "trip advisors" known.