Julia Altmeyer
- Not hungry for panic – carefree lunches in the days of Corona
Gastronomy is rarely mentioned when it comes to taking measures against the Corona virus. At most, the only question asked is...
ManagementBarbara E. EulerMarch 12, 2020 - Creative, more creative, most creative: Lukas Mraz
Right now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant...
InnovatorsJulia AltmeyerJanuary 24, 2019 - Star collector & kitchen revolutionary: Tim Raue
In Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Raue grew...
InnovatorsBirgit KiddDecember 13, 2018 - Ultra-personalization: the next big thing?
A restaurant brand in the UK can tailor your dinner to your DNA profile. Elly Earls finds out whether this is...
Kitchen 4.xElly EarlsDecember 1, 2018 - The new era can officially begin
The 25hours hotel chain is opening a new location in Paris, marking its first venture outside of the German-speaking world. CEO...
ManagementAndrea Boehm - Rolling PinDecember 1, 2018 - You’re the wurst!
An American classic is getting a makeover in Berlin: Björn Swanson’s THE DAWG is taking hot dogs to new culinary heights....
InnovatorsSissy Rabl - Rolling PinDecember 1, 2018 - New Survey: Gen Y trends that are driving tomorrow’s dining economy
Results from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key...
ManagementJulia AltmeyerDecember 1, 2018 - Bugs, not bunny: how insects are revolutionizing gastronomy
Bangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high...
ManagementNadine Otto, Mirco KurreckDecember 1, 2018 - F&B – fit for the future
An interview with Jan Smeets, Recipe for Concept. Restaurant & Bar Concept Development. The Dutchman is one of the most experienced...
ManagementBirgit KiddDecember 1, 2018 - 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...
ManagementKatarina Jurczok, Mirco KurreckDecember 1, 2018 - Artificial food and dairy substitutes – Comfort food from the science lab
New York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically...
Kitchen 4.xNadine Otto, Mirco KurreckDecember 1, 2018 - 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...
Kitchen 4.xNadine Otto, Mirco KurreckDecember 1, 2018
Top Article
- Management
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?
- Management
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,...
- Chef's Life
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...
- Innovators
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...