Search results for "nose to tail"
- Food PeopleNovember 2, 2022From nose to tail: That is why an increasing number of chefs are embracing breeding
Whether cattle, water buffalo, mangalitza pigs or poultry, many chefs are now breeding animals themselves. The motto here is from nose to tail. KTCHNrebel spoke to top chefs from Switzerland, Germany and France. A glimpse into a cooking philosophy beyond factory...
- Food ManagementAugust 21, 2019Not trash but treasure
Root to stem is the new nose to tail! Why vegetable leftovers are all the rage, and how the culinary elite are using them to usher in a new era.
- Food TrendsDecember 1, 2018Going whole hog
From nose to tail: a chef with a sense of responsibility is the best thing that can ever happen to a pig. Plus: this little piggy went to market...
- Food ManagementJune 24, 2022Enough is enough: 5 tips to put an end to Food Waste!
Every year, somewhere along the road from farms to processing plants, restaurants, and households, 1.3 billion tons of food wind up in the trash rather than in our stomachs. It’s an astonishing and thought-provoking statistic — think of the valuable environmental...
- Food PeopleApril 27, 2022Wild, honest, strong: Exceptional chef Lucki Maurer and a respect for life
Exceptional chef Ludwig “Lucki” Maurer fought his greatest battle at the beginning of his 20s. The adversary: Lymphoma, inoperable. The prognosis: bad. An item on the bucket list that got this young man through his agonizing chemo: To become celebrity chef...
- Food TrendsFebruary 9, 2022An old school favorite with a twist: Dry aging, but with fish
Dry Aging has always been associated with beef – but not rightly so. Pioneers such as Australian top chef Josh Niland show that the full potential of fish is also only unlocked when dry-aged. How exactly this works – and what...
- Food TrendsJanuary 21, 2021Mother of food
She swam with horses in the Hutt river, fell in love with Fergus Henderson, and opened Rochelle Canteen in an old bike shed. There, the one and only Margot Henderson has created a new home for classical british cuisine.
- Food TrendsNovember 10, 2022Freshly caught seafood: Straight from the bottom of the sea to your mouth
What was unthinkable yesterday is a hot commodity today: shellfish delivered alive and freshly caught. Norwegian fishing pioneers, high-tech and the fine palates of chefs such as René Redzepi make this possible.
- Food ManagementSeptember 28, 2022Zero Waste: Countdown to zero
For a long time, the Silo in Brighton was the lonely pioneer on the zero-waste restaurant scene. Now, a paradigm shift is finally on the horizon.
- Food TrendsMay 16, 2022Essential oils in foodservice – What a scent!
We know essential oils from alternative medicine, body care and ambient scenting, but we rarely find them in food and beverages. However, they are ideal for enhancing the flavor. A glimpse into aromatic cuisine.
- Food ManagementApril 1, 2022ZERO WASTE: Don’t mess up!
The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a way that no waste is produced. This has led to some exciting Zero Waste concepts.
- Food ManagementJanuary 25, 2022Top six foodservice tips for 2022
What to do in '22. The new year is here, and it's full of surprises, challenges and opportunities for the world of gastronomy. We gazed into a crystal ball and pinpointed the trends that will shape the restaurant and hospitality sector...
- Food TrendsAugust 10, 2021Game cuisine – all about cooking beaver, badger or racoon
It's not all just venison or wild boar. After all, many other creatures live in the forest and mountains. Ever cooked up a beaver, badger or racoon? What sounds exotic today was once considered a delicacy. It's time to start rethinking...
- Food TrendsJune 7, 2021Best Chefs of Instagram 2021
Haute cuisine meets snackable content: the perfect mix! It's not just in kitchens around the world that things are bubbling, simmering and sizzling away. Many international top chefs are also brandishing their virtual wooden spoons on Instagram. The result? Feeds and...
- Food PeopleDecember 23, 2019The dream catcher
On the western shore of Lake Garda, the exceptional chef Riccardo Camanini turned a simple bathing beach into a first-rate culinary Mecca at the age of 42. Here's why he didn't make one cent with it for two years - and...
- Food TechNovember 7, 2019How Artificial Intelligence is tracking the Food Trends of tomorrow
The food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically accelerated and democratized the industry. New trends and crazes are popping up every day - how can anyone keep track...
- Food ManagementApril 3, 2019From Waste to Taste
Douglas McMaster: brilliant, uncompromising, uses a lot of superlatives. Also, kind of a rock star. His first restaurant, Silo, which opened in Brighton in 2014, takes the “zero waste” idea to new heights. Since September 2017, the 31-year-old British chef has...
- Food PeopleJanuary 24, 2019Creative, more creative, most creative: Lukas Mraz
Right now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant he joined his father Markus at in 2017.
- Food PeopleDecember 1, 2018Massive Respect
A creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and madness more skillfully than anyone else around.