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Hotelrestaurants: Rethinking instead of just closing

Not worth it, they say. No money to be made in times like these. More and more hotel restaurants are shutting down amid the food service industry crisis. But is that the only option? As expert André Klode - Purat knows,...

Gastro Trends 2025: Keys to the industry’s continued success

With all the recent talk of a “food service crisis," the question arises: which defining 2025 gastro trends will the hospitality industry need to embrace if it wants to succeed over the next few years? We asked the professionals for the...

Anton Schmaus: National team chef – forging his own creative path

Anton Schmaus is one of Germany's best-known and most successful chefs. The fact that he caters to the German men's national team in addition to running his own restaurant empire is a win for everyone involved.

Global flavors, regional ingredients, crunchy bugs: the most important food trends in the US

How do architects help identify food trends? Why is Asian food all the rage in America? Are sustainability and climate change impacting US menus? KTCHNrebel dishes on the most important food trends in the US.

Sniffing out trends with The Duc Ngo

The Duc Ngo, who came to Germany as a child refugee, has relied on his sense of trends to build a gastronomic empire whose fame reaches well beyond Central Europe. Today, the Vietnam native is more than just a sought-after sparring...

Bobby Flay: The chef who never sleeps

Dozens of TV shows and cookbooks, a variety of restaurants in all the best locations: as an ambitious pioneer of culinary TV duels, Bobby Flay, the “King of the Grill," is one of America’s wealthiest chefs. And among the most popular,...

Emeril Lagasse: always kicking it up a notch

Emeril Lagasse isn't just one of the world's most popular chefs - he's also one of the wealthiest. True to his motto of "always doing a little better than the day before," he's climbed from the bottom to the top. What...

Nelson Müller: The man with many talents

The popular German star chef Nelson Müller runs several restaurants, is often on TV, is now also becoming a hotelier – and yet he does not stick to standard culinary fare. How does he do it?

Ivan Orkin: The Ramen King of New York

Ivan Orkin's passion for Japan and Japanese cuisine has made him one of the most famous ramen chefs in the world. But what is the true secret of the New Yorker who has even become a cult figure in Japan?

2025 F&B trade shows: Where tomorrow’s ideas are born

Imagine stepping into a room bursting with energy and creativity, a place where everyone’s passionate about the same thing you are: the future of hospitality and catering. F&B trade shows are a great opportunity to network with like-minded people and get...

Elif Oskan: Nouvelle CÜISINE between tradition and innovation

Elif Oskan has made a name for herself in Zurich’s vibrant gastronomy scene with her restaurant Gül. The Turkish-born chef brings a fresh perspective to traditional Turkish cuisine by interpreting it in a sophisticated and playful way. The result: the unique...

The food trends of the 2000s: Food for health, soul and planet

How TV shows, catastrophic events and a call for public spaghetti meals changed our eating habits: These are the most important food trends of the 2000s.

These are the Food Trends of the 90s

Beeps and scratchy whirrs when trying to get on the Internet. Furby robotic toys, squawking for food. Guitars blaring out of every other garage. Those who grew up in the 1990s can probably still remember these sounds. But how did this...

The Christmas menu evolves: seven tips for festive success

Alex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times

An end, or a fresh start? The most important restaurant openings and closings in 2024

Skilled workers have become scarce, food expensive and guests thrifty. Being pampered by a professional chef is now a luxury many people can no longer afford. Is gastronomy on the verge of collapse or is it opening a new chapter? KTCHNrebel...

Digitalization of the gastronomy sector: What can it do and how much does it take?

The digitalization of the food service industry is in full swing – with countless gastronomy software, cloud-based kitchen appliances, smart scales and QR codes. But what does this really mean for digitalization of the hospitality industry? And how much digitalization can...

Occupational safety in the gastronomy industry: How to protect your team and business

Gastronomy may not seem like a particularly dangerous work environment at first glance, but it has its own dangers and risks that should not be underestimated. This is especially true when it comes to hygiene. KTCHNrebel tells you why it’s not...

Sustainable Chef Challenge – a sustainability cooking competition

In the gastronomy industry in particular, true sustainability is the order of the day. Rational and Sodexo are taking this into account with the Sustainable Chef Challenge - perhaps the most sustainable cooking competition in the world.

Creepy, eerie and spine-chillingly good: These are the craziest Halloween dishes

A giant spider has spun its web over the front door, and the skeleton in the front yard grins as it waves at passers-by. Yes, it’s that's time of year again: Halloween is just around the corner. The only thing missing...

When spaghetti grows on trees: Pasta stories with bite

Which pasta is on the verge of extinction, where do noodles grow on trees, and what would Barbie's favorite pesto be? We've uncovered the craziest and best pasta stories from around the globe – and we're excited to share them with...

The right menu: A game changer in times of crisis

The menu and the recipe creationsrelated to it are the DNA of every restaurant. In difficult times, it pays to think about it more carefully – for example, by relying on the intelligent cooking systems from Rational. But not just that.

Magic and a love of experimentation: How Grant Achatz enchants molecular cuisine

Grant Achatz is one of only 13 top chefs in the USA with three Michelin stars. The fact that he has turned his Alinea in Chicago into one of the world's best addresses for avant-garde molecular cuisine is thanks to the...

Detox: Nothing but hype or a new opportunity for gastronomy?

For some, it’s the perfect way to detoxify the body, while others consider it to be an expensive myth. But why do so many swear by detox and/or a detox regimen? And do detox and special detox dishesactually open up opportunties...

Inclusion in gastronomy: Alamesa as a flagship project

Genuine inclusion of people with disabilities is unfortunately still often only a pipe dream in our society: From school to training and the world of work. Gastronomy is no exception. And yet there are exceptions that show that this is possible...

Seasonality in gastronomy: Back to the source

An increasing number of people are longing for regional and seasonal cuisine. But what does seasonality actually mean and how can restaurateurs best tap into this trend? What opportunities does this present and what are the biggest challenges?

Meat cuts: From sharp blades and juicy pieces

The best cuts of beef, pork, chicken and fish, and how you prepare them, vary depending on the country and animal. It therefore comes as no surprise that the list of different cuts of meat is now very long. With this...

TressBrüder: from organic farming to Michelin stars

Uncompromisingly organic, from ready-made meals to the newly appointed Michelin star restaurant: Swimming against the current is in the TressBrüder blood, led by Daniel, Simon, Christian and Dominik Tress.

Be my guest – these are the most important areas of hospitality

The hospitality industry is responsible for the pleasant things in life, caring for us, relieving our stress and distracting us from everyday worries. Yet the industry has its own struggles and proves time and again how resilient it is. But what...

“Nice to see you again!” How to build loyal customers in gastronomy

It's the little things that count – and the big things too: Dominik Süss, an up-and-coming young chef and social media expert, explains how guests become regular guests and why returning customers are so important.

Air frying in gastronomy: More than just hot air

Who out there doesn't know and love them? Freshly deep-fried French fries. But unfortunately, if you want to eat healthily, the conventional way of making them is not exactly the best. However, this could change soon. In the future, air frying...

Heston Blumenthal: Question everything

English star chef Heston Blumenthal is considered one of the most creative chefs in the world. His quest for multi-sensory adventures leads the “mad scientist” and visionary of molecular cuisine to the edge of his existence – but also back to...

Overview of the most popular cooking oils for gastronomy

What distinguishes extra virgin olive oil from virgin olive oil? What is linseed oil good for and what are the advantages and disadvantages of coconut oil? Which cooking oil is best suited for use in gastronomy? We have taken a deep...

How to guarantee BBQ success

Optimal temperature, patience and the best quality. Grilling experts give tips on how to make cozy afternoons and the BBQ a tasty experience for everyone. Plus, how to guarantee nobody breaks a sweat even when the restaurant is very busy.

From espuma to sous-vide cooking – these cooking techniques are essential

What distinguishes amateur cooks from professional chefs? Usually not just the ingredients or the recipe, but the craft itself. And, of course, the different preparation methods and cooking techniques used in fine cuisine. Some of them will even be familiar to...

Hot food in supermarkets: More guests, more profit

Hot food in supermarkets or shops is now the norm in countries such as Japan or the USA. But what’s behind this trend? What does this entail, and what do Irish gas stations have to do with it?

Chocolatiers on trend: Why the world of chocolate is changing

Just in time for World Chocolate Day on July 7, we're following chocolate from its origins to future trends and letting the most creative creations of chocolatiers melt in our mouths.

The six most sustainable restaurants in the world

Those who indulge when eating shouldn't go overboard. Food waste, high CO₂ consumption and huge piles of garbage carry much more weight than extra calories in light of the climate crisis. A growing number of restaurateurs are therefore developing exciting concepts...

Everything you need to know about a successful franchise concept

Franchise chains are regarded as a real guarantee of success, especially in the gastronomy sector. Those who manage to structure their concept as transparently as possible and document their know-how without gaps can expand nearly without limits, they say. However, independence...

From the kitchen to the stage: The world’s best chefs compete in these chef competitions

Stage instead of kitchen. Cooking in front of thousands of people. You're judged by a top-class jury. Whoever takes part in a cooking competition needs nerves of steel. After all, in the end you're not only serving up a little masterpiece,...

Career boost for young chefs: These are the most important cooking competitions

They need to understand their craft and be passionate about their profession. Be creative and team-oriented, but also risk-takers and a bit crazy. Above all, however, they must be the right age to take part in these young chef competitions.

Food Trends 2025 – This is how we will eat in the future

What can the Food Trends 2025 do? How do they influence each other? And what opportunities does this open up for the gastronomy and food industry? Trend researcher Hanni Rützler provides exciting answers and solutions to problems that concern us all...

This is what catering looks like at UEFA EM 2024

The European Football Championships (EURO) in Germany in 2024 will not only serve up unforgettable moments in sport. KTCHNrebel took a peek behind the scenes and spoke to Markus Gollus. As head of catering for the UEFA EURO 2024's official hospitality...

These are the 20 Best Chefs of Instagram 2024

Food is as much a part of social networks as hashtags and filters. It doesn't always have to be the typical influencers who surprise us with culinary highlights on their social media feed. Whether it’s chef influencers or Michelin-winning star chefs:...

Sollip: The secret of the South Korean Michelin-starred restaurant in London

Handcrafted tradition with a Korean twist – the star restaurant Sollip in London is proof that the umami effect you’re all seeking doesn't always have to be Japanese. How a South Korean cooking couple achieves this – and why it is...

Kitchen hierarchy: Why nothing works without it

Although the kitchen is a bustling place, the dynamics and processes nevertheless have a very clear structure and distribution of roles. Without a stable kitchen hierarchy, every restaurateur and chef would burn their fingers on the spot.

From dishwasher to multi-millionaire: These are the world’s richest chefs

Talent and experience, a Michelin star award or simply luck? What ingredients do you need to earn millions as a chef? And who are the richest chefs in the world?

Expert exchange: These are the biggest challenges in catering today

How are caterers really faring? What are the biggest challenges in the catering industry? Leading cateringring experts provide exclusive insights, tips and examples about the current state of the industry.

We see the future in green: How sustainable is your professional kitchen?

As everyone knows, you eat with your eyes first. However, more is at stake here because what ends up on our plates today will also have an impact on tomorrow's generation. That’s why there’s no way around sustainability in the gastronomy...

Hybrid food: how croissant donuts and sushi burritos are changing gastronomy

The idea behind it is as simple as it is ingenious: Two culinary products are merged to become a completely new food creation. Hybrid food is a trend that pushes boundaries and creates unique culinary experiences. Who came up with the...

Hygiene with added value: What is HACCP and how is it best implemented?

For many, HACCP sounds like something of a nuisance – but the new technological achievements in particular show that The hygiene concept, which has such a cumbersome name, can add considerable value to businesses in the gastronomy sector.

Andreas Gugumuck: Vineyard snails as a sustainable delicacy and source of protein

Delicatessen and healthy sustainable protein source: Austrian snail breeder Andreas Gugumuck is very concerned about sustainable agriculture – and that's why he's bringing the vineyard snail back into restaurant kitchens.

Antonio Bachour: His recipe is passion

Antonio Bachour is undoubtedly one of the best pastry chefs in the world. What makes him an excellent baker in the truest sense of the word? Spoiler alert: Along with his enormous dedication to his profession, it's the perfect equipment that...

A Casa do Porco: Nose-to-tail for everyone!

At A Casa do Porco in São Paulo nose-to-tail, i.e. the concept of whole animal use, is more than just put into practice – it's celebrated. As the cheapest restaurant on the renowned World's 50 Best list, the restaurant manages the...

Rehan Uddin: This is how smart Asian cuisine can be

Rehan Uddin is the figurehead of a new generation of Asian-inspired chefs. At his restaurant Indi-Yang, he shows how fast, efficient and yet delicious a professional kitchen can suddenly be thanks to RATIONAL cooking systems – and why we can also...

War of the Stars – The power of Michelin, Varta and Gault-Millau

Each year it brings tears, tantrums and cries of joy: the Michelin star, which lifts the stars and starlets of the gourmet kitchen into the heavens of top gastronomy in the restaurant guide known as the Michelin Guide. Some cooks liken...

Gastro trade fairs 2024: These are the must-attend events for all chefs and restaurateurs this year!

Nowhere else offers more valuable contacts, nor provides more inspiration in one go – and no other place attracts more industry superstars than the world's most successful gastronomy trade fairs. Discover in KTCHNrebel which ones are taking place in 2024 and...

The microwave re-invented: See what the new iHexagon from RATIONAL can do

In the KTCHNrebel interview, the Executive Board Member for Marketing and Sales and the RATIONAL Head of Development discuss the challenge of microwaves for professional kitchens. Food prepared quickly can't taste good?

What’s coming up with the catering industry in 2024? These are the key trends

From New Work to planet-friendly plant-based food and snackification: The catering industry is busy in 2024. Why this is good news in times of crisis – and what RATIONAL steamers have to do with it.

Shared tables: How strangers become friends in restaurants

Shared tables are on trend: Time and again we read about how people no longer just share their culinary experiences in restaurants with good friends, but also consciously with strangers. The reasons and concepts for this are diverse.

Automated restaurants: Will robots take over the kitchen now?

Employees shortages are everywhere, while robots are becoming ever more efficient and cost-effective. This trend is not only evident in industry, it's also increasingly taking hold in the gastronomy and foodservice sector. In the USA, an increasing number of automated restaurants...

Daniel Humm: The secret of his three-star vegan cuisine

Three Michelin stars for vegan cuisine: Daniel Humm proved that this is possible in 2022 with his Eleven Madison Park. But how? And what does a school psychologist have to do with this?

Too many cooks spoil the broth? Not if the kitchen is big enough

Gone are the days when everyone still drove to the office every day - welcome to the era of working from home and remote working. But what if there’s no room to work in the one-room apartment or hotel room or...

Quality instead of junk: the street food trend

From premium döner kebabs to French tacos: Street food is a trend throughout Europe and indeed throughout the world, with high-quality offerings becoming increasingly popular. Junk is out. Quality is in.

Adults only: No children in restaurants and hotels

Not too long ago, they were criticized as “child haters”: Restaurants that put a stop to the screaming and noise of children running around by imposing age restrictions. But now they’re totally on trend. Adults only is increasingly in demand in...

Vincent Crepel: “My cuisine should send people on a journey.”

In Terre restaurant in Cork, Vincent Crepel has been awarded a star with French technique, Asian flavors and Irish ease.

Signature dishes: The idea that changes everything

Just as a book can make writers world famous, chefs gain fame and recognition with their signature dishes. These five unique dishes not only have their chef’s individual signature, they've also written gourmet history.

Cooking vegan without substitute products

Trust in vegetables rather than fake schnitzel. Top Indian chef Gaurav Bajaj clears up common vegan misconceptions and uses the flavors of his childhood, his closeness to nature and lessons learned from bœuf bourguignon in his vegan dishes.

Chef Gordon Ramsay: The good, the bad and the star

Gordon Ramsay is one of the few star chefs who have been successful for decades. And this in spite of ongoing, major criticism of his behavior. Why do people really love this "bad boy" among chefs so much?

Ergonomics in the kitchen – how modern kitchen equipment supports employee health

Ergonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are ways of implementing it. However, they all have common goals: healthier employees, greater productivity and financial advantages. So much for...

Alex Atala: Brazil’s Jungle Messiah

Alex Atala is the master of Brazilian gastronomy. Like no other, he has linked it with the issues of sustainability, human rights and biodiversity – and given his country back a culinary culture that is now known throughout the world. How...

Philipp Schmöller: How do you calculate costs correctly in gastronomy?

Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel proves just how much potential there is in a sparse menu and the right kitchen technology – curry sausage included....

Food trend zero waste – on the plate instead of in the bin

Restaurant owners and businesses are developing exciting concepts to reduce food waste and garbage. Nevertheless, there is still a lot of room for improvement in the zero waste food trend, says trend researcher Hanni Rützler.

Esben Holmboe Bang from Maaemo: Norway’s quiet culinary king

With his restaurant Maaemo, Esben Holmboe Bang has revolutionized Norway’s gastronomy and is bringing New Nordic Cuisine to the world. Here's why the quiet Dane still doesn't care much about being in the limelight – and needs limitations to be really...

Artificial Intelligence – Potential and challenges in the professional kitchen

Artificial intelligence (AI) has lately been gaining a lot of traction in the hospitality industry. On the one hand, hoteliers and restaurateurs can offer an improved customer experience, partially automate processes and reduce costs. On the other hand, it can also...

Slowing down with (restaurant interior) design

At Ukiyo in Munich, both body and mind can find peace thanks to the unique interior concept.

This is the future of small caterers

The catering industry is undergoing a massive upheaval – and no one is really talking about it. Why is this the case? What is the decline of small caterers all about? And where is the catering industry heading in the next...

Regenerative food – a solution for climate change?

Regenerative food is the latest food trend in the current Food Report 2024. It is perhaps also the most promising – including for the gastronomy industry. The focus here is not primarily on food, but rather on arable soils.

Is the might of artificial intelligence also bringing a revolution to the hospitality industry?

Traffic forecasts, personalized advertising, movie recommendations on Netflix – many people do not realize that artificial intelligence already permeates almost every aspect of our lives. However, since the hype surrounding Chat GPT lately, people are becoming increasingly aware of the topic....

Female connoisseurs: Sustainable and female – the taste of the future

For a long time, food service was a male-dominated industry. However, an increasing number of women are now fighting for their (well-deserved) place in gourmet kitchens, founding innovative start-ups or making a name for themselves as bartenders. But where is this...

Local exotics: The goods are closer than you think

Behind the local exotics food trend are experimental farmers and start-ups who are growing and cultivating exotic food in places you don't expect. Climate change is making it possible – but also necessary. In the meantime, this food trend is gaining...

Ebru Baybara Demir – Changing lives through gastronomy

Earlier this year Turkish chef Ebru Baybara Demir was named as the recipient of the prestigious Basque Culinary World Prize for her social and community-based work in her country.

Chaotic opening deluxe? This is how to make every opening a success!

A lot can go wrong when opening a restaurant. But these are the five most common gastronomic mistakes that really need to be avoided at all costs. KTCHNrebel shows you how.

Plant-based food: Meat or not meat, that is the question

According to a study by the University of Bonn, to continue feeding humanity in the future, we would have to reduce meat consumption by around 75% overall. However, the mainstream does not like the idea of completely doing without. But is...

How artificial intelligence reduces food waste in the foodservice industry

Far too much food in the gastronomy industry still ends up in the trash. How artificial intelligence (AI) can drastically reduce food waste in the gastronomy industry - and thus also make money while saving the climate.

The culinary giant from the Basque Country: Martín Berasategui

Martín Berasategui has been shaping Spain’s rise to a culinary world power for almost 50 years – and is breaking all records among Spain’s top chefs. Why he's nowhere near done – and why the youth today is the best culinary...

6 steps toward attracting and retaining kitchen employees

As labor woes continue, chefs share some of their strategies for keeping up staffing levels.

Navigating allergens and dietary restrictions: tips for success in your restaurant

With legislation on food allergies tightening up around the world, what can hospitality businesses do to ensure compliance and customer satisfaction?

The big smoke: how innovation is changing smoked cooking

Our love for smoke-cooked food remains unsated for many millennia. However, smoking food well conventionally can take years of experience. But now, new technology is ensuring that precision and consistency are part of a smokin’ hot combination for chefs.

Supermarket gastronomy: A serious threat to restaurants?

Supermarkets are increasingly relying on gastronomy, especially in the USA. The aim is to turn shopping into an experience and an enjoyable way to pass the time. But how exactly? Last but not least, is this a threat to the restaurant...

Sous vide: how innovation is enhancing a chef favorite

Called “the single greatest advancement in cooking technology in decades” by Heston Blumenthal, sous-vide cooking has become an essential mainstay in a modern’s chef's arsenal. Now, new technology is elevating the methods precision and consistency to new levels.

Why good company restaurants are more important than ever before

The role of company restaurants has changed significantly due to the coronavirus pandemic. One question in particular was raised: Do we still need them? The answer is now clear: They are more important than ever. Why even the seemingly best among...

Food courts: The new gastronomy paradise

Food courts are winning the hearts and palates of foodies all over the world. Why this phenomenon is expected to have a glorious future – and why overload is the ultimate appetizer.

Multisensory influences – how sound and light influence taste

Anyone can describe what a particular food must look like to be perfect. For example, the lovely, deep green of broccoli or the crispy, not-too-thick crust of a loaf of bread. And yet, are we and our tastes really impartial when...

Alexa for Hospitality – Revolutionizing the Hotel Industry

At first glance, it seems just like an inconspicuous speaker. At second glance too. Yet Alexa has long since conquered our living rooms. But she hasn't stopped there. Alexa for Hospitality and 'friends' are now also a major focus among hotels...

School meals: We don’t eat for school, we eat to live

Hardly anything is as important in a child's development as nutrition. School meals in particular play an important role here – and thus also teaching staff, politicians and manufacturers. Innovative approaches, especially with regard to raising awareness, are more in demand...

Is high-end convenience the recipe for the future success of gastronomy?

Lots of time, lots of onion: Gaurav Bajaj and Kiran Mazumdar believe they have found the formula for success for high-end convenience. Why this is immensely important for the future of gastronomy – and why it doesn't need flavor enhancers, preservatives,...

No more no-shows in gastronomy!

Among other things, what the pandemic has done the restaurant industry is evident from the number of no-shows recorded: Restaurateurs have seen a five-fold increase in reservations that are simply not honored. Now they are defending themselves through a wide variety...

Food Trends 2024: To know today what we will eat tomorrow

Hanni Rützler’s “Food Report 2024” is here and is leading restaurants into the future with the food trends for 2024. This means, among other things, less meat on the plates, and more women in the food and beverage industry. Like last year,...

Blockchain in foodservice – tracking food from plot to plate

Blockchain technology can throw light on the provenance of the food served in foodservice businesses and restaurants, offering reassurance to chefs and diners alike.

David Muñoz: Against all rules

David Muñoz, chef at the DiverXO restaurant in Madrid, is the most unfettered chef in the world – and is currently being rediscovered by gourmets and fellow chefs. What makes him more fascinating than ever – and why he still can't...

Simon Rogan – exclusive guest performance at the Bathers’ Pavilion in Sydney

What does someone who is at the top of the culinary game do? Exactly, they move all the way down under: Simon Rogan, British 3-star chef, gives an exclusive 'gastro' performance down under in the Australian metropolis of Sydney. No easy...

Radically Local – how Tomas Lidakevicius cooks at Turnips

Seasonal and particularly local – that’s the motto of chef Tomas Lidakevicius at Turnips. After all, he only cooks with ingredients from London's Borough Market. KTCHNrebel spoke with the chef about vegetables, micro-seasonality, inspiration and sustainability.

Giuseppe Parisi: a culinary journey through Italy in the heart of London

For, Giuseppe Parisi, food was “at the heart” of his Italian childhood. The same sentiment rings true of his career. He has brought this love to his new role as executive chef of the Al Mare at The Carlton Tower Jumeirah...

Young chefs in gastronomy – How could these chefs hold their own as young leaders in professional kitchens?

To be successful, you need good leaders, especially in an industry as stressful, albeit wonderful, as the restaurant industry. Whether a temp or a qualified professional, both motivation and performance are largely dependent on successful employee management. But what if the...

Rational’s TrendTalk: Looking over the edge of the plate

In TrendTalk 12, the panel of experts of Rational’s TrendTalk looked to the future – the technological changes that are happening now and those that are coming down the line. How is the foodservice sector embracing change and is it all...

Mélanie Serre – Chef with character

Hardly anyone celebrates and presents food as skilfully and deliciously as Mélanie Serre. At Elsa restaurant in Monte-Carlo Beach, the young French woman relies on organic vegetables from her own garden along with products from the Mediterranean region. The rising star...

Professional kitchens through the ages – a retrospective

Since time immemorial, a familiar setting has characterized work processes in the professional kitchen: A heat source, plus utensils and pots for different cooking methods. Boiling, roasting, baking. Braising, grilling, stewing. This remained the same until the second half of...

Forough Vakili – a tasty bite at Le Bon Nosh

At Le Bon Nosh in Atlanta, Georgia, Forough Vakili focuses on local and seasonal produce. The Iranian-born chemical engineer tells KTCHNrebel how she discovered her love for the art of cooking and about her favorite ingredients.

Cross over into the net: Professional chefs are offering cooking courses and workshops online

If corona has brought us anything positive, it’s the fine-tuning of our online skills. In many cases, coming across convincingly on screen has become a key survival skill. Chefs also resorted to microphones and cameras to keep in touch with their...

These are the most innovative solutions to the shortage of skilled workers in the hotel industry

Austria’s youngest star chef Anna Haumer is now an expert in employer branding at Zoku, a hybrid hotel concept that sets new standards internationally. How they are working on promising future solutions for the shortage of skilled workers in the hotel...

No pictures, please! What do influencers actually think of photo bans in Michelin-starred restaurants?

Photo bans in restaurants can annoy many guests. But why do restaurateurs choose to do this? And what does this mean for full-time food influencers who never eat without their cell phones?

Dynamic price management in gastronomy – the key to improving profits

A concept which is already well-known in the hotel and travel industry now also seems to be gaining a foothold in the restaurant business.

Iker Erauzkin’s Uma – “Forked” in Barcelona

For guests at Uma in Barcelona, a very special gastronomic experience awaits. You see, chef Iker Erauzkin doesn't simply cook: his whole intention is to transform ingredients into wonderful, sensory experiences. KTCHNrebel spoke to the Basque chef about signature dishes, vegetables...

Healthy workers, healthy planet: how Eurest encourages healthy nutrition and sustainability in catering

Rees Bramwell, head of nutrition and sustainability with workplace foodservice provider Eurest, tells KTCHNrebel about the key elements to encourage healthy eating habits and gives four tips on how to integrate sustainability in catering.

Gastronomy under pressure and how pressure cooking can help

At times, gastronomy is under quite a bit of pressure: Skills shortages, pandemics, energy crises and the like are just a few of the challenges facing restaurateurs. But what can be done to take the pressure off, or even make use...

Seven tips for successful outdoor dining

As the warmer weather of spring and summer gets closer, restaurants should consider how they can add to revenues by launching an outdoor dining space. KTCHNrebel spoke with industry experts and summarized 7 tips for you how to make your outdoor...

Keyword: e-fueling station – what about the gastronomic options?

What is the current situation with regard to the supply of and from e-fueling stations worldwide? Are e-charging and gastronomy a good combination? Filling station operators, fast-charging infrastructure providers and even car manufacturers have new ideas and concepts. The range extends...

Unstoppable momentum? Moving the food delivery flywheel

Food delivery companies are ubiquitous in communities close to urban centers around the world. However, despite growth in revenue, profit is proving tantalizingly elusive. When will the flywheel start to spin?

Dom Fernando’s restaurant Paradise in London: The new Sri Lankan cuisine

Dom Fernando’s London restaurant Paradise is redefining Sri Lankan cuisine. Why this is pretty brutal – and why his training as an accountant was fortunately just the start of something much more enjoyable.

Inspiration for chefs and their guests: the vegan, sustainable and regional products from “The Green Mountain”

The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that are 100% vegan and sustainable. “Green” stands for original, healthy and sustainable – and “Mountain” symbolizes the origin and regional...

Plant-based seafood. The plant-based shrimp on trial.

The small, salmon-red (but plant-based) shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately. Fake wafts through the kitchen, and the gourmet's mouth starts watering. Various recipes with chili, garlic, sea salt and olive...

Dynamic prices for restaurants – a future model?

Dynamic prices and pricing is nothing new in itself. These have been used in the hotel and travel industry for years. But what about gastronomy? Are dynamic prices even possible or feasible in restaurants? And if so, for which concepts?

Five young chefs you should know about

The world of gastronomy has never been more colorful than it is today. Despite all the adversity of the last few years, there are still creative, bold and above all young chefs who are not afraid of precarious economic conditions because...

Salam Dakkak – becoming the best female chef in the Middle East and North Africa with Levantine home cooking

In 2023, Salam Dakkak was named the best female chef in the Middle East and North Africa. Her recipe for success at Bait Maryam is authentic Levantine dishes from the eastern Mediterranean and her warm hospitality.

The world’s top six most spectacular restaurants

Dining innovations are taking gastronomy further than ever before – from the heights of Peru’s mountain scapes to underwater in Bali, the Island of the Gods. We spotlight some of the most spectacular destinations across six continents.

Tropical fruit with a bright green pulp: this is what kiwano tastes like

When you first look at the kiwano from the outside with its blunt, horn-like thorns, you can hardly guess the scrumptiousness of what's inside.

Karen’s Diner – bad service is in demand!

Unfriendly and visibly annoyed waiters are usually a no-go and why you wouldn't want to go to a place again. Not so at Karen's – here guests even pay for it. Can poor service be well received? Apparently so, because guests...

Dec Penfold: how food and tech are changing the meal delivery business

The combination of food and tech has provoked enormous change in both the meal delivery industry and people’s eating habits globally. But “we’ve not even scratched the surface”, says Dec’s Kitchen founder, Dec Penfold

Simon Rogan: A Brit cooks his way to the stars

He already had two stars; in 2022, Michelin testers honored British chef Simon Rogan with the third for his restaurant L'Enclume, established in 2002, where he presents British cuisine at its best. Wait a minute? British cuisine? That's right, and Simon...

Carlos Gaytán: from dish washer to (Michelin) star

Carlos Gaytán made gastronomic history as the first Mexican chef ever awarded a Michelin star. Today, he is considered the most important ambassador for Mexican cuisine. How did this exceptional talent work his way up from the very bottom to the...

Explore KTCHNrebel in Spanish!

Today we could finally cut our "launch cake"!

Is 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.

Delivering 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

Farm 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...

At 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...

Nadine Wächter-Moreno: The creative Swiss chef

She learned her trade in Lucerne and then worked as a chef in Mexico, Australia and the USA. Today, Nadine Wächter-Moreno is the first female head chef at Andaz Singapore. KTCHNrebel spoke to the Swiss native about her career, motivation and...

Tala Bashmi: Next-level oriental cuisine

Everyone loves it, the cuisine like in 1001 nights. It is colorful and cheerful, spicy and imaginative, diverse and delicious and best shared in joyful company. But whether Levant or Arabic, Persian or Moroccan, as refined as these cuisines are, they...

Ghost Kitchen Convention in Amsterdam – expert panel with the Who’s Who of the food-delivery eco system

KTCHNrebel is a partner of the International Ghost Kitchen Conference, to be held in Amsterdam on March 1-3, 2023. In preview, Rational’s Stephan Leuschner discusses the Leadership Perspectives Panel he will moderate at this groundbreaking event.

Rodolfo Guzmán: local hero

The Chilean chef has had an arduous journey, but today he finds himself among the world’s best chefs. He tells Tina Nielsen it was all worth it.

New concepts in foodservice: Sustainability surges back to the top of the agenda

With the pandemic seemingly behind us, the foodservice sector is ready to embrace a boom in social dining and once again get to grips with its impact on the environment. KTCHNrebel looks at the most recent data from Euromonitor International to...

Flower Burger – how this vegan burger chain made its international breakthrough

Vegan burgers have long been a featured product and an important component of many snack concepts – and not just vegan ones. It is therefore becoming increasingly important for your product range to stand out from the crowd. But it is...

These are four inspiring foodservice influencers of LinkedIn

Combining the personal and the commercial, social influencers have become a powerful marketing tool. Five foodservice influencers are leveraging LinkedIn to reach new audiences.

She cooks sustainably – with success: Heidi Bjerkan

With award-winning Norwegian chef Heidi Bjerkan, food and farmers come in first. Although she keeps her own cooking unassumingly in the background, you can taste her passion for quality, well-produced food in every dish. With her restaurant network, she practices sustainable...

Training in the foodservice industry: why it is important and how to integrate it throughout the winter

Due to the problematic lack of skilled workers in most commercial kitchens, regular training for employees is an inevitable task for restaurateurs. Here are some tips for how hospitality businesses can continue to integrate training, even during the busy and challenging...

TiNDLE – changing minds with vegan chicken

Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.

The metaverse: pipedream or a practical foodservice platform?

With a massive surge in technology and the rise of the virtual world it can be tricky to decipher which applications will stick around to make life easier for foodservice. Any depiction of the not-too-distant future on film of TV will...

Eatrenalin at Europa-Park: Experience food in a way you never did before

Ground-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.

A plant-powered start into the new year: The rise of Veganuary

Having inspired more than a million participants over nearly 10 years, Veganuary offers consumers and operators alike the opportunity to try out meat-free in the new year.

2023’s top industry culinary predictions

If the last couple of years have been remembered as ‘the year of the pivot’ or ‘the year of challenge’ for the foodservice and hospitality sector, which factors will define 2023? KTCHNrebel makes its predictions for the major industry and cuisine...

Costly: these are the most expensive restaurants in the world

For connoisseurs, every fine morsel is worth the cost. Whether it’s spectacular locations or world-class chefs, the most expensive restaurants are usually booked months in advance.

Food School: What does Nashi actually taste like…?

Nashi pears: The fruit with a sweet and aromatic taste and a double name

Q&A: Forecast for foodservice in 2023

An expert in spotting trends and forecasting in the foodservice sector, trendologist Mike Kostyo reviews the past 12 months while looking ahead to the new year 2023.

Here’s why Manoella “Manu” Buffara is Latin America’s best chef.

Champion of a better environment, supporter of urban gardening: Manu Buffara has created her own network of local producers. KTCHNrebel spoke to the Brazilian about the Latin America’s Best Female Chef 2022 Award, her goals and cooking style as well as...

Young and famous Chef Pierluigi Saffioti: Twice the success thanks to social media

Italian cooking star Pierluigi Saffioti is the best example of how you can have fun at work and still excel at what you do. At just 29, he has already worked in ten establishments between Italy and Australia, where he impressed...

Champagne – Thermodynamics in glass

It’s a timeless tradition: On December 31 at the stroke of midnight, champagne corks pop all over the world both at home as well as in restaurants and hotels – wherever people gather to toast the new year together. But why...

Ghost kitchens: A safe harbor in stormy waters?

The last TrendTalk of 2022 – the tenth so far – called upon a panel of assembled experts from across the foodservice sector to discuss how operators can be adaptable, flexible, and creative.

J. Gamboa – gastronomy is a family affair for him

Filipino chef J. Gamboa has raised the gastronomy of his home country to international level – with great skill, tireless hard work and a lot of passion!

Tora Olsson: turning vegan food into an art and experience

She is an Instagram pro, a food designer with a Bachelor’s degree in Gastronomy and a Master’s degree in Food & Meal Science. Under the ToraFloraFood label, Flora Olsson creates vegan menus, trains chefs and organizes experience dining. Now the Swede...

Baker and influencer out of passion – Osvaldo Gross

KTCHNrebel wanted to meet Osvaldo Gross, an Argentinian pastry chef, to talk with him about the secrets of his baking skills and his work as a teacher. But things initially took a different turn, because as it turns out, the friendly,...

These are the Food Trends 2023

The world of food is accelerating, and restaurateurs, retailers and manufacturers need to make sure they don't lose touch. Good thing Hanni Rützler has now published the latest Food Report 2023.

Delicious and healthy food concept – POKE HOUSE RULES

With a growing consumer appetite for delicious healthy food, Poke House has been serving up poke bowls in its uniquely styled premises across Europe. UK Country Manager Juan Mosqueda spoke to Jacquetta Picton about its expansion plans and encouraging growth in...

Combating the shortage with fewer skilled workers

Faced with the shortage of skilled workers, these businesses are relying on fewer staff Guests doing it for themselves – this is the principle behind the approach of the Revier Hospitality Group and Koncept Hotels. This concept has the potential to reduce...

The Maillard reaction – When cooking becomes a science.

The chef places a raw piece of beef in the cooking system, lets it cook for a couple of minutes with the right program and out comes a perfectly browned steak with an appetizing grill pattern – all thanks to the...

Feed the feed – Instagram for restaurants

Instagram is fast becoming an indispensable part of the marketing mix for restaurateurs. Elly Earls finds out how to get it right. 69% of Millennial diners take a photograph of their food before eating it, with 30% saying they wouldn’t go...

Food and football: What to expect from foodservice at the Qatar World Cup 2022

As three billion international viewers tune into the Football World Cup this month, Qatar has the opportunity to showcase its culture to the world, and food and foodservice will be one of the champions.

Hospitality: Rising energy prices force actions

Hospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills

BettaF!sh: The tuna fish rescuers

He likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers who were exploring cultivation and breeding options in Europe and Asia for environmentally friendly marine plants that do not need...

This is how you organize modern day kitchen routines!

What are the basic requirements for efficient kitchen organization? How can you overcome obstacles in your day-to-day work? How does digitalization help me in the kitchen? How do I work efficiently and sustainably?

Freshly 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.

Fondue – the chemistry between wine and cheese

With the winter season approaching, the pots for cooking up a scrumptious fondue are once again being pulled out of kitchen cupboards. The goal of the evening is clear: Create a smooth cheese mixture that is thick enough to dip bread...

The cultured meat market goes on safari

A New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.

From 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...

Scary beautiful, damn delicious! Dessert illusions of chef Ben Churchill

Appetising is something else and nevertheless the food illusionist Ben Churchill’s dessert creations are the most trendy you can possibly make out of sugar. No other chefs play so virtuously with the combination of sight and taste, with the "ick" factor,...

“Keep the change” – the truth about tipping

Ten percent, or 20? How much should it be? Is it an extra thank you or mandatory? The debate about tipping is an ongoing international issue. Where does the term come from? Who does it belong to – and what is...

These are the 20 Best Chefs of Instagram 2022

Instagram includes posts on almost every topic. The network is now also a treasure trove of culinary content. Whether you are an amateur chef or a Michelin-starred professional, there are countless insights behind the scenes, delicious recipes and a wealth of...

Visionaries of the foodservice future: forward-looking and future facing experts

For the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for participants to ask questions and learn some lasting lessons.

What are Goa beans?

Beans for everyone. Goa beans, also called winged beans, could easily fight hunger around the world, especially in tropical countries. This is because everything you can use every part of this bean, from the flowers and leaves to the seeds and...

Karime Lopez – Why the future of gastronomy should be more female

From zero to one hundred on her own accord – becoming the highly decorated head chef at Massimo Bottura's Gucci Osteria. Right now, no success story is more spectacular than that of the Mexican female chef Karime Lopez. But what's behind...

Operator focus: Cameron Mitchell Restaurants

Cameron Mitchell Restaurants – started at a kitchen table in Columbus, Ohio – is thriving thanks to its founder’s gift for developing winning restaurant concepts and a company-wide commitment to recruiting and retaining top hospitality talent.

They do it! Gastro heavyweight Enchilada takes off to new success with ghost kitchens

For years, it has been one of Germany's top-selling leisure restaurants and among the top 30 largest gastronomy companies in Germany: the Enchilada Group with many strong concepts and individual restaurants. In fact, they have around 100 businesses, which bring in...

Zero 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. 

Magic Mushrooms

Mushrooms embody hyper-regionality and can be prepared in a masterful manner using a wide variety of techniques. Why chanterelles are even too dangerous for worms and insects – and what parasites have something to say in the mysterious mushroom matrix.

Meringue: the art behind the white, airy-sweet temptation

It is white as snow and can be prepared following a French, Swiss or Italian recipe. You can bake it, eat it directly as a sweet treat, or use it as a decoration on cakes. Almost everyone knows it and has...

What does crystalline ice plant actually taste like…

Healthy and good: With its slightly salty taste, crystalline ice plant is full of surprises and vitamins.

Eric Vildgaard: Great plates instead of terror.

Eric Vildgaard's story reads like the premise for an action-packed Hollywood sensation. That this former thug and drug dealer turned into one of the best chefs in Europe has everything to do with respect, precision and discipline – not to mention...

A Beastly business

Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young American Jimmy Donaldson and his Mr Beast’s Burgers operation.

Bowl experience: Successfully putting 2023 food trends into effect with bowls

For guests, bowls are a guaranteed delight. For restaurateurs, they offer unmatched opportunities to position themselves as both trend-driven as well as unique. The amount of work is minimal – even with recipe ideas from a star chef!

Practical robotics and the future of foodservice

The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is there a limit to its practical implementation?

French fries – the science behind perfectly crispy fries

Who doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen? A dish whose golden brown color is pleasing to both our eyes and palates. When you take a bite and...

Rasmus Kofoed: vegan to the gastro Olympus?

Rasmus Kofoed runs half marathons, has won the prestigious French Bocuse d'Or as a Dane, cooks his way to second place on the 50 Best list and is now suddenly going vegan with his restaurant Angelika. Perhaps it's because he has...

Aquaponics: symbiotic habitats for food of the future

Diners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s only partly because of the view, though—the real spectacle here is on the ceramic plates on this side of the...

Eight ways restaurateurs can help fight the climate crisis

From sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.

How the future tastes – proteins do not always have to be animal

The title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.

Fermentation pro David Zilber: Bacteria on the stove!

Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save...

Ice cream: the science behind the frosty treat

Macadamia nut brittle, white chocolate cookie, salted-caramel cheesecake? Or do you prefer the classics—vanilla, chocolate chip, butter pecan? It's the most beautiful time of the year, and the higher the temperatures rise, the more we crave ice cream. But as we're...

Over a mug of beer…

For more than 20 years, Michael Möller has been in charge of the legendary Hofbräu in Munich. Over a mug of beer, the passionate restaurateur talks about the ambitious franchise concept, the immense expectations and what the Free State of Bavaria...

Ghost kitchen models: no evolution without revolution

The ghost kitchen market continues to change apace. But which models will become the most successful in the near future? A July 2022 TrendTalk webinar, featuring expert speakers, sought to find the answers.

SUPER SEA FOOD: Seaweed

Seaweed is a superfood par excellence and also good for the climate. Why sea spaghetti, kombu and co. could revolutionize our entire food system – and what deep-sea ropes have to do with inoculations.

No Limits – for vegan TV chef Matt Pritchard

A life without borders: Skateboarder, stuntman and vegan TV chef. Matt Pritchard makes a appeal to the industry: "Get more interested in the plant-based lifestyle, because it's the future!"

Managing costs for foodservice businesses in times of increasing prices

With pressures on costs due to rising food costs, energy price increases and labor shortages the margin for operators is being squeezed. We ponder the different tactics and tools hospitality businesses can take to remain viable in challenging times.

Instilling meaning – how to keep skilled workers in gastronomy

What good is success if fun gets left behind? If you just get on with your work, but it's not fulfilling, nor meaningful? Anyone asking themselves these questions could find the answers in purpose driven organizations: They place the needs of...

De Meal Prepper: serving up beautiful plates

With over 25,000 followers on Instagram, Jolanda Stokkermans has attracted people from across the world with her elaborately designed plates of food depicting everything from plants and animals to celebrities. KTCHNrebel spoke to her about her inspiring success with food art...

Roadkill cuisine: Outstanding ingredients killed on the road

Eating a corpse found on the road doesn't sound very appetizing. Is Roadkill Cuisine unfairly given a bad reputation? In an (involuntary) self-test, even a Michelin star chef was impressed.

Meet eight self-made foodservice millionaires

Success in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs have turned their passion – and our appetites – into some of the world’s most successful foodservice businesses. Here’s what...

Enough 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...

What do wood ears taste like?

Vegans and vegetarians, listen up now! Although 'ear' may sound like meat, this ingredient has absolutely no connection with animal products. Wood ears are simple tree mushrooms that we have all come across without knowing it. Keyword: Asian wok dishes.

Pixel pasta: will 3D food printers revolutionize the restaurant industry?

The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float past on the walls. It’s not garish, but it’s very futuristic - sort of a combination spaceship-laboratory thing. Diners are...

The potential of IoT in the foodservice sector

The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.

Five tips to gain positive word-of-mouth for your foodservice operation

Potential restaurant customers can consult the opinion of thousands with the click of a button, so how do you keep the conversation positive? Juliet Martin speaks to the experts.

Four-day week: This restaurant chain’s serving work-life balance

The fate of the restaurant world seems to be hanging on the thread of personnel shortages. The entire industry is breathless from fighting over good recruits - but the solution may lie in rethinking their scheduling models. One star in the...

No kitchen? No problem!

Norbert Friedl (43) runs Telia Kitchen Rentals GmbH in Lengau, Austria. His mission: to bring commercial kitchens wherever they’re needed. Fast. Customized. Perfect. And always temporary. We asked him about the peaks and challenges of his work - From planning and...

Hans Neuner: The king of the sea

Portugal’s star chef Hans Neuner needs an adventure for the soul and the sea air to breathe. To find this, the Tyrolean-born chef traveled from Ghana to Goa – and has brought more than just his new menu back from ...

Taste-testing alternative protein burgers

More and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are willing to say goodbye to burgers — which is why there’s an entire industry working on alternatives to meat patties,...

Plant-based burger – a still growing market

Demand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.

Salt & Silver: The secret of their gastronomic success

Surfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re leaving the Hamburg culinary scene breathless. KTCHNrebel asked them about the secret of their gastronomic success.

This is Umami – The unknown fifth taste

If you ask people on the street what tastes they know, most will be able to name four immediately: Sweet, salty, sour and bitter. The fifth, however, umami will name only the fewest and / or also know. But what does...

Take these measures to fight the staff shortage in the foodservice industry

Even before Corona, it wasn't easy to attract job seekers to the restaurant and hospitality industry. Now many of the hard-won employees have simply left. But hope is on the horizon. These measures can help solve the shortage of skilled workers.

Essential 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.

How sustainable is your menu?

Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?

Six tips how to beat skilled staff shortage in your kitchen

It’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...

Cloud Eatery – how this food startup overcame initial pitfalls

Matthias Schneider and Remo Gianfrancesco love food and, as experienced experts, had already made a big splash in the food service and supplier market. Then they came up with a completely new idea, and put it into action. When founding Cloud...

Happy Ocean Foods: The Ocean Rescuers

Everyone is talking about meat substitutes, but what about fish substitutes? This is actually a no-brainer, since overfishing of the world's oceans has long been an issue. At least that is what Julian Hallet thinks. He is a co-founder of Happy...

Wild, 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...

The new reality

Metaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year. Where technology has already gained a foothold: KTCHNrebel has the insight.

Vitus Winkler and his gourmet restaurant Kräuterreich: Cheerful summit for the palate

In Salzburgerland, four-toque chef Vitus Winkler delights guests from all over the world with his subtle Alpine cuisine. He prefers to start his day collecting herbs in nature. KTCHNrebel met up with this likable man in his mid-thirties for a chat.

This is how “The New Normal” will look like in the foodservice industry

The experiences that have changed our everyday lives and consumer behavior during the pandemic are disrupting tried-and-tested structures, while simultaneously opening up new markets for the food industries. The shift towards sustainability and localism, the e-food movement and everything about post-covid...

ZERO 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.

What does duck tongue actually taste like?

Along with crispy duck, duck tongue dishes are nothing out of the ordinary in traditional Chinese restaurants. But what do they taste like?

Magical moments for the palate – a Mexican in Barcelona

Ever since he cooked his way to a star at Albert Adrià’s Hoja Santa restaurant in Barcelona, Paco Méndez has been an ambassador for Mexican cuisine in Spain. Then Hoja Santa fell victim to the coronavirus pandemic – together with every...

Legend of the Italian top gastronomy – Nadia Santini

As the first woman to win a coveted three Michelin stars in truly cuisine-crazed Italy, Nadia Santini has been making gourmet history for nearly three decades. How the Italian became the official best chef in the world without any formal...

Heinz Reitbauer: Digitization and sustainability – a win-win for Michelin-starred cuisine

At the Viennese gourmet restaurant Steirereck, Heinz Reitbauer celebrates traditional regional products. But when it comes to modern software, the Michelin-starred chef also pulls out all the stops. The friendly Austrian took time for an exclusive interview with KTCHNrebel.

Bourbon vanilla – black Madagascar gold

Around 80 percent of the world’s vanilla is cultivated in Madagascar. Why this leads to public executions and gruesome lynchings – and what a twelve-year-old slave has to do with it.

Korean temple cuisine – a gastronomy concept with promise

It is one of the delicate culinary arts that blooms in secret: Korean temple cuisine. However, this gastronomy concept is far from being a wall flower – on the contrary!

What does Stachys actually taste like?

Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!

What does lotus root taste like?

This Asian vegetable looks cool, is chock full of vitamins and can be used in a variety of ways. Find out here what else the lotus root has to offer.

An 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...

Digitally into the future of care

Thanks to sophisticated software, modern hospital kitchens are becoming a sought-after food group. Owners, employees and guests benefit from safe and optimized processes. The kitchen success story at the University Hospital Mannheim shows where the journey is headed and why there...

Double game – twins take the stars from the gastronomic heavens to Moscow

With two Michelin stars and one Green Star, Russian brothers Ivan and Sergey Berezutskiy's innovative Twins Garden gastronomic concept, which is housed in a light-filled location high above the rooftops of Moscow, is a resounding success. KTCHNrebel met up with the...

Star chef Antonia Klugmann: The dream catcher

Antonia Klugmann is one of Italy’s most promising chefs. Why she was declared utterly mad twice in her life and how a tragic car accident turned her into a restaurateur.

Top 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...

Working with what’s there – sustainability in its extreme form

The Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star gastronomy – or is it?

This makes Dieter Meier’s Ojo de Agua cattle farm in Argentina one of the most legendary in the world

Since 1997, the Swiss pop icon Dieter Meier has run a cattle farm in the Argentinian pampas. Discover why chef of the century Eckart Witzigmann also swears by Meier's unique pasture-raised meat – and why everything depends on keeping the grass...

Making a difference – Heroes of Hospitality 2021

From the admirable to the pioneering, we look at the men and women who have stood out from the crowd or gone the extra mile for foodservice and hospitality during an exceptionally challenging period.

Top ten foodservice trends 2022

Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality. A new year brings new trends in all sectors, with the foodservice industry as no exception. The restaurant and foodservice industry has faced great...

Green gastronomy – with a green conscience

Organic, fair trade, vegan, local – these seals are intended to increase transparency in food consumption and provide consumers with more oversight. The Greentable association also wants to establish the concept in the gastronomy industry. A look behind the scenes.

The future of virtual restaurants

Katie Morris explores how this sector will evolve in 2022 and beyond

Cook the world well – how a star chef works for a better life on this planet

The camaraderie in the restaurant kitchen is reminiscent of a pirate ship – and that’s why Jessica Rosval became a chef in the first place. Today, she is very enthusiastic about Massimo Bottura in the kitchen, is considered Italy’s best chef...

Choice supermarkets: The reinvention of the c-store

When Mike Forgaty opened his first convenience store in Denver, Colorado a few years ago, it was a very brave move. Although he had many years of experience in the food industry, he had never done anything with retail before. However,...

What does Adji Cress actually taste like?

Adji Cress is becoming increasingly popular. Besides being decorative, this East Asian native supposedly has beneficial properties according to folk medicine.

TrendTalk: How ghost kitchens are changing the market for the future

The latest TrendTalk webinar from Rational focused on charting the future of the sector.

Bring on the substitute

With the COP26 summit in Glasgow focusing minds on the imperative to change our ways to avoid catastrophic climate change, we could make a start by looking at the food we eat – with plant-based diets becoming increasing popular. But is...

Back to the roots

At Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of leftovers culinary-wise. His hippie parents are partly responsible for this.

What does Lupine Cress actually taste like?

You can learn all about the allergen lupine's kid sister, Lupin Cress, here.

Thank you for 3 years of loyalty!

In the last three years, since our online magazine saw the light of the food service world, over 1.5 million readers have visited us.  We want to say:

Into the metaverse

Does Facebook’s latest announcement herald the virtual future of the foodservice industry? Katie Morris speaks to expert consultants about the likelihood of operating in the metaverse

A step-by-step to social media success

KTCHN Rebel speaks to foodservice industry PR guru Felicity Read to get the low-down on the dos and don’ts of social media and how chefs can avoid an Instagram faux pas as well as get that perfect photo to share on...

Where have all the people gone? –Shortage of skilled workers in the hospitality industry

A gigantic exodus is raging in the hospitality industry, and it's happening all over the world. One reason is the Corona pandemic, but the causes lie much deeper.

Zero food waste: getting the best from leftovers

Instock is the name of a restaurant and wholesale grocery store in Amsterdam. They cook and sell vegetables, meat and fish here, which would otherwise have been discarded. Their zero-waste concept has given rise to a fine flavor experience and a...

Great taste, less waste

The coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.

Supply and demand: fixing the world’s food supply chain

As the world continues to recover from the pandemic, foodservice is feeling the effects of a stuttering global supply chain system causing a serious headache for restaurants

How jackfruit opens up new culinary worlds

Flour, puree, burritos, pickles... jackfruit is a lot more than just a meat substitute. Chef Johannes Marterer visits the Rolling Pin Soul Kitchen to show us just what jackfruit is capable of. And tells us why it's only a matter of...

Comfort food: how the coronavirus has supercharged the snacking trend

Between-meal nibbles are so much more than just food. Snacks comfort us, distract us, make us happy, and feel healthier to us than big, heavy traditional meals. Though the pandemic has us all snacking with a vengeance, the trend has been...

Is the future of (fine) dining vegan?

From dubious whole-grain glop for militant hippies to Michelin-worthy culinary trend for the top chefs of tomorrow: why vegan food could become restaurants' new normal - and what giant power bills have to do with it.

How do you eat… wakame?

Wakame is known as the healthiest algae variety. Read on to learn where it comes from, how it's used, and what it tastes like.

Sustainable gastronomy – an example from practice

Truly practicing sustainability in the gastronomy industry is a major challenge, because of the many and diverse ecological, social and economic aspects:

Hip hops: the craft beer boom in profile

Gareth Davies and Yohanna Best use hydroponics to grow hops indoors at Dark Farm.

Autumn – Vibes in the gastronomy

Now that the days in the northern hemisphere are already getting noticeably shorter again, it is time to say welcome to autumn - also in gastronomy and professional kitchen!

Service robots – the future of gastronomy?

Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution in human resources policy? An argument in favor of robots.

The workroom of the future

Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that are having a significant impact on professional kitchen planning and operations, both now and in the future. Large and small...

Disabilities are no disability – enjoy barrier-free

The future lies in barrier-free services and facilities, including in the gastronomy and hotel industry. Guests with disabilities are often escorted by others and are inclined to remain loyal to successful concepts and enthusiastically recommend them within their circles and communities....

In-vitro meat: wagyu beef from the 3D printer

For the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.

TrendTalk: Retail meets ghost kitchens

Ghost kitchens, dark stores and where retail delivery converges with the biggest growth area in foodservice: the fourth TrendTalk webinar from Rational discussed the market, the opportunity and the future.

FoodCampus Berlin – a place for the nutrition of tomorrow

To work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the food manufacturing industry as well as startups, scientists, chefs and other food industry thought leaders. The groundbreaking ceremony will take...

Double comeback of the giants: Alain Ducasse and Albert Adrià open a restaurant together

Two superstars are combining their powers. Michelin-starred chefs Alain Ducasse and Albert Adrià have announced their plans to open a restaurant together at the end of this year. Here's how this spectacular joint venture came about.

Drive thru – the start of a new fast food era

The new restaurant design for the American fast food chain Taco Bell no longer includes inside dining. Instead, it incorporates multiple drive-thru lanes.

Davide Caranchini: championing sustainability

Italian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation at Madrid Fusión earlier this year. Tina Nielsen spoke to him at the event

What’s on the menu?

Foodservice operators have had to pay close attention to restaurant menus as consumer demands fluctuated during the pandemic. It is a trend that is set to continue.

Meet up at the future gas station – fill it up with energy & joy

In Germany, a quick trip to the "Tanke" (gas station) means cool snacks with a modern ambience and an attractive selection of everything you need for day-to-day life and partying 24/7. However, this appealing concept is starting to flounder.

The future is now – Food Report 2022

Corona has changed our consumption and eating habits for good. The reboot of the restaurant and hotel industry gives us a chance to change direction, therefore ensuring we stay on course for the future.

The scoop on Snoop

In celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel ‘Snoop’ Dillard.

Picnic comeback

Corona has revived the picnic. To-go's big sister is here to stay, according to experts – and its expanding what it has to offer.

Tamarind – the globetrotter

Although not many people here have heard of tamarind, it is definitely a bona fide globetrotter. Ok, so it can't play basketball, but it is still a spice that is widely used all over the world.

Contactless but still close to the guest

Automated check-in, digitized menus and services with no direct contact to guests. The pandemic has sparked a digitalization boom in the hotel and restaurant industry that will change the sector for good.

Game 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...

Shrimp from the mountains

In the heart of Austria, they have recently started breeding the best and rarest of shrimp. Initially, the concept was based primarily on the desire to make good use of the wood gas power plant's waste heat. Today, it is...

Mitsuharu Tsumura ’s path to the top through Nikkei cuisine

Peru and Japan are separated by more than 9,000 miles and one ocean, but physical distance and cultural differences don’t matter at Maido in Lima. Mitsuharu Tsumura melds Peruvian and Japanese culinary traditions, creating what’s known as Nikkei cuisine.

The Maestro on a Mission

Massimo Bottura is the most colorful star in the international fine dining sky - and these days, he’s expanding his horizons even further. In this exclusive interview, the art-obsessed culinary poet reveals how he battled through the crisis, and explains how...

Mangosteen: the queen of fruits

This exotic fruit owes its lofty nickname to Queen Victoria, the second longest-ruling British monarch: Legend has it that Victoria promised to knight anyone who brought her back mangosteens from their sea voyages.

It’s a smell world

Originally, Sissel Tolaas wanted to be an astronaut, but then she decided to explore the infinite cosmos of smells instead. Born in Norway in 1959, Tolaas studied mathematics, chemistry, linguistics and fine arts in just seven years at universities in Oslo,...

Ghost kitchens: growing the concept

From multi-purpose equipment to software that evolves with your business, take a look at the next stages in the growth of ghost kitchens globally.

Explosive elixirs

What is an essence, and what exactly can you do with it? A foray between soup and sauce, as well as an unexpected run-in with a rabbit, will help clear things up.

Digitization creates gastro jobs

Corona has crippled traditional gastronomy. Delivery business is booming. But to really cash in on your web business, you have to come up with something special.

Convenience vs. customer experience: the food delivery trade-off?

Food delivery operators, using ghost kitchens, all aspire to be different, better and special, but can they ever truly match a quality restaurant experience without compromising on convenience, and vice versa?

Meat substitute: not a disclaimer

The popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in terms of taste. We took a closer look at five innovations.

Do (not) finish me off

The sound and not-so-young convenience production industry is finally speaking up for itself. Why they feels so at home in their potato outfit these days – and what role first true fan Louis plays.

Stefan Pappert: Bread and games

If you want to know how to make 90,000 people happy in the shortest amount of time, ask Stefan Pappert. After all, the 3 Lions' lead chef works at Wembley National Stadium, Emirates Arsenal, Chelsea Stamford Bridge as well as Windsor,...

Best 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...

An open and shut case: restaurants re-opening wrap-up

Depending on where in the world you look, the foodservice sector is at very different stages of reopening as we continue to emerge from the pandemic

A taste for change

“What’s good for the planet is good for us” is a major driving force behind the rise of plant-based eating. But, is it a sustainable trend or a passing fancy?

Mycology: the trumpet of death

At first glance, this edible mushroom is rather off-putting to laymen due to its sooty grey to black color. But this reluctance disappears once the trumpet of death mushroom hits the taste buds.

“There is always a light at the end of the tunnel.”

The trip to Hiša Franko takes you along winding country roads and follows the turquoise Soča River through a valley with the same name in the Julian Alps. Kobarid, a small town in northern Slovenia, lies in the middle of spectacular...

Food School: Moai Caviar

The light green sea grape with a crisp bite: Moai Caviar. If you're looking for a plant-based alternative to fish roe, then this is it. Umibudo, a Japanese word that translates into English as "sea grapes" or "green caviar," is similar...

Ghost kitchens: Operational recipes for success

From the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in between – Rational’s latest webinar addressed the next stage of ghost kitchen development: operational success.

Organic Garden

Rethinking the food cycle with Organic Garden. From the farm to the plate, everything from a single source – that's how you could sum up Organic Garden's sustainable concept.

Tour de Beef

Farmers and producers in all corners of the world are playing around with creating the absolute best steak on the planet, in small quantities but on a grand scale. Why linseed oil turns calves into the most resilient cattle – and...

Here are the hotel trends of a post-Corona future

The travel and tourism industry is undergoing an irreversible transformation. However, the trends are not as obvious as you might think. What trend researcher Oona Horx-Strathern has found out about "healthness" concepts and why digital upgrading might be counterproductive.

Seven foodservice start-ups to watch

Innovation in foodservice remains undimmed, despite a challenging year. We pick seven of the most exciting start-ups to keep an eye on in the future.

Sustained by the sea

Providing food for the world’s growing population is a perennial problem. Is it possible to find a way to reap the harvest of the oceans today and sustain this vital resource for tomorrow?

Food School: red bananas

The popular tropical fruit decked out in an extraordinary garment: red bananas. braised, roasted or baked, the red banana enriches many dishes thanks to its wonderful flavor. This fruit tastes really great combined with oranges, kiwis, pineapples, mangos and peaches.

Food and the City of the future

"We need to leave the indoors behind, and take over informal spaces!" Jan Knikker's call for the revitalization of inner cities almost sounds as though he is aiming for some sort of guerrilla warfare.

What’s behind the trend of private-label products for restaurants

Making a profit, keeping your business in the hearts and minds of your guests and offering your employees a perspective – that's probably what all restaurateurs currently dream about. The solution? Sell brand-name products – that is, your very own! Consciously...

The future is now: how robots will change kitchens

Headquartered in London, UK, but conceived via Russia, Moley Robotics has developed and launched for consumers the world’s first robotic kitchen based on a multifunctional cooking platform. Founder and CEO Mark Oleynik discusses Moley’s potential for commercial kitchens

Food School: glass eels

Glass eels are highly sought after on the plates, their species are endangered. Javier Mendoza goes into raptures when he talks about Angulas. As pintxo with salmon on white bread, the native of Nuremberg with Andalusian roots served this delicacy in...

All about Ghost Kitchens

Ghost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates their place in the foodservice offering of the future.

Eagerly craving a trip to a restaurant

Corona and endlessness – that's how it sometimes seems. This means it's not always easy to stay optimistic, especially in the restaurant business. Why fight for this business? Who knows if anyone will still have the desire, time and money for...

MONO MEAT MANIA

In an age of growing scepticism about meat, single cuts have the power to define entire restaurant mono-concepts. They embody perfect craftsmanship and transparency, and are often significantly cheaper than what are considered to be high-end pieces. How a tough cut...

“If you can’t beat them, eat them.”

Bouillabaisse made from Chinese mitten crab, venison from Nile goose, goulash from nutria: Why not restore the ecological balance by becoming a predator of invasive species?

Samba di São Paulo

With his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated the Michelin Guide over the phone and the story behind his jazz studies.

The winners, the losers and the virus

Corona has terrorized us long enough. Time to refocus on a positive future and dare to take a gastronomic glance at 2021.

Automation for the people

Robotics and automation are changing the hospitality sector at an exponential rate. Keith Tan, CEO and founder of Crown Digital IO, tells us how the robotic barista ELLA is changing the face of F&B one cup of coffee at a time.

Deep frozen blast chilled

The techniques have been commonplace for some time now. But freezing and blast chilling can do more than extend food shelf lives - they’re also a great way of making kitchens more efficient.

Sharp knives, gentle care

They are the most sacred tool of any chef and deserve to be properly cared for. How to properly keep knives clean, sharpen them to perfection and store them in the best possible way.

Seaweed – the answer to everything

"Not only is this ocean superfood extremely healthy, it also can solve both global food and environmental problem," says the young Irish marine biologist, Paul O'Connor. With his startup "This is Seaweed" he's looking for possible ways to bring this tasty...

Workplace dining: why foodservice must adapt

With next to no office staff to serve, foodservice in the workplace largely ceased to exist as Covid-19 spread across the world. Post-pandemic it needs to be flexible to fit a market segment in flux.

Hospitality spaces as Vaccination stations?

The Covid-19 vaccine, in all its forms, is the beacon of hope that we will one day all be able to go out and mingle freely. Hospitality companies have leapt in to offer their spaces as vaccination stations.