Full house, empty kitchens?Miami? Tokyo? London? Or how about Munich? Mike is proud and happy. He’s just been released into the wild, with a...
Food ManagementDecember 1, 2018
Top articles
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Food TrendsSeasonality 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?
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Food PeopleInclusion 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...
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Food ManagementMeat 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...
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Food TrendsDetox: 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...