Search results for "nose to tail"
Food PeopleNovember 2, 2022From nose to tail: That is why an increasing number of chefs are embracing breedingWhether 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 treasureRoot 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 hogFrom 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 lifeExceptional 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 fishDry 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 foodShe 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 mouthWhat 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 zeroFor 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 2022What 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 racoonIt'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 2021Haute 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 catcherOn 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 tomorrowThe 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 TasteDouglas 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 MrazRight 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 RespectA 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.
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Food ManagementIs dynamic pricing in foodservice the cure to tough times?
Restaurants and operators in the foodservice sector are dealing with significant economic challenges. Introducing a demand-based approach to menu pricing may be the solution. An expert talk with pricing expert Torsten Olderog.
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Food PeopleAt home as a woman in top gastronomy: world-class chef Haya Molcho shows how it’s done!
Haya Molcho embodies everything good food stands for: Enjoyment and taste, colors, art, warmth, joy, togetherness. Family. The job changer took the male world of gastronomy by storm and paved the way for a young generation of female chefs. KTCHNrebel met...
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Food ManagementDelivering on the potential: the next stage for meal delivery
Food delivery has a “very bright” future ahead of it, with ghost kitchens and virtual brands playing a vital role within that, but business models will have to get a lot more durable, says Euromonitor’s Stephen Dutton
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Food TrendsFarm to Table: the DIYers
Farm to Table is not a new concept. International projects, however, are driving the trend to the max – including hydroponic systems. We have collected a few exceptions for you, and will show you how it can also be done on...