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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...

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.

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...

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...

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...

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.

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 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?

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.

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...

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...

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,...

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.

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...

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:...

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...

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.

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?

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.

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...

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.

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 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...

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 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...

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...

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?

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 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.

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...

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?

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...

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.

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...

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

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.

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.

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?

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

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 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...

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....

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.

With his restaurant Maaemo, Esben Holmboe Gang 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 (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...

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

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 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.

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....

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...

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...

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.

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.

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...

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.

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...

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

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

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.

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...

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.

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 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.

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...

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...

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...

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,...

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...

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 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, 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...

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...

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.

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...

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...

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...

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...

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...

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.

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...

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...

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?

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.

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...

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.

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...

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...

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...

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 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.

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...

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 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?

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...

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.

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.

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.

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...

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

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 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...

Today we could finally cut our "launch cake"!

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.

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 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...

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...

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...

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...

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.

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.

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...

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...

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

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...

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...

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

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...

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

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.

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...

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.

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

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.

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...

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...

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...

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.

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!

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...

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,...

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. For the tenth time in a row, the renowned food...

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...

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 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...

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...

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

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...

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?

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.

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...

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

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...

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,...

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...

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...

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.

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...

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...

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.

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...

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. 

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.

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...

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

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...

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.

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!

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?

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 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...

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...

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.

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.

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...

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...

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...

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.

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.

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!"

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.

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...

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...

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.

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...

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...

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.

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

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.

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...

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...

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 ...

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,...

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

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.

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...

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.

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.

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?

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,...

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...

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...

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...

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.

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.

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...

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.

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

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...

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...

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.

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.

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!

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

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.

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...

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...

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...

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.

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...

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?

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...

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.

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...

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.

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

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...

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,...

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

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

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...

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.

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

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:

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

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...

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.

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...

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

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

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...

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...

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.

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.

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

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

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!

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.

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...

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....

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

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.

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...

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.

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

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

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.

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.

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.

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.

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.

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.

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.

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...

In the heart of Austria, they have recently started breeding the best and rarest of shrimp. Initially, the concept was based prima