Inclusion in gastronomy: Alamesa as a flagship projectGenuine inclusion of people with disabilities is unfortunately still often only a pipe dream in our society: From school to training...
Food PeopleSeptember 23, 2024
Meat cuts: From sharp blades and juicy piecesThe best cuts of beef, pork, chicken and fish, and how you prepare them, vary depending on the country and animal....
Food ManagementSeptember 12, 2024
TressBrüder: from organic farming to Michelin starsUncompromisingly organic, from ready-made meals to the newly appointed Michelin star restaurant: Swimming against the current is in the TressBrüder blood,...
Food PeopleSeptember 5, 2024
“Nice to see you again!” How to build loyal customers in gastronomyIt's the little things that count – and the big things too: Dominik Süss, an up-and-coming young chef and social media...
Food ManagementAugust 22, 2024
Air frying in gastronomy: More than just hot airWho out there doesn't know and love them? Freshly deep-fried French fries. But unfortunately, if you want to eat healthily, the...
Food ManagementAugust 20, 2024
Heston Blumenthal: Question everythingEnglish star chef Heston Blumenthal is considered one of the most creative chefs in the world. His quest for multi-sensory adventures...
Food PeopleAugust 8, 2024
How to guarantee BBQ successOptimal temperature, patience and the best quality. Grilling experts give tips on how to make cozy afternoons and the BBQ a...
Food ManagementJuly 23, 2024
From espuma to sous-vide cooking – these cooking techniques are essentialWhat distinguishes amateur cooks from professional chefs? Usually not just the ingredients or the recipe, but the craft itself. And, of...
Food ManagementJuly 18, 2024
Hot food in supermarkets: More guests, more profitHot food in supermarkets or shops is now the norm in countries such as Japan or the USA. But what’s behind...
Food ManagementJuly 11, 2024
Chocolatiers on trend: Why the world of chocolate is changingJust in time for World Chocolate Day on July 7, we're following chocolate from its origins to future trends and letting...
Food PeopleJuly 6, 2024
The six most sustainable restaurants in the worldThose who indulge when eating shouldn't go overboard. Food waste, high CO₂ consumption and huge piles of garbage carry much more...
Food PeopleJuly 2, 2024
Everything you need to know about a successful franchise conceptFranchise chains are regarded as a real guarantee of success, especially in the gastronomy sector. Those who manage to structure their...
Food ManagementJune 28, 2024
From the kitchen to the stage: The world’s best chefs compete in these chef competitionsStage instead of kitchen. Cooking in front of thousands of people. You're judged by a top-class jury. Whoever takes part in...
Food ManagementJune 20, 2024
Food Trends 2025 – This is how we will eat in the futureWhat can the Food Trends 2025 do? How do they influence each other? And what opportunities does this open up for...
Food TrendsJune 11, 2024
From dishwasher to multi-millionaire: These are the world’s richest chefsTalent and experience, a Michelin star award or simply luck? What ingredients do you need to earn millions as a chef?...
Food PeopleMay 8, 2024
Expert exchange: These are the biggest challenges in catering todayHow are caterers really faring? What are the biggest challenges in the catering industry? Leading cateringring experts provide exclusive insights, tips...
Food ManagementMay 3, 2024
Hybrid food: how croissant donuts and sushi burritos are changing gastronomyThe idea behind it is as simple as it is ingenious: Two culinary products are merged to become a completely new...
Food TrendsApril 19, 2024
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...
Food ManagementApril 12, 2024
Andreas Gugumuck: Vineyard snails as a sustainable delicacy and source of proteinDelicatessen and healthy sustainable protein source: Austrian snail breeder Andreas Gugumuck is very concerned about sustainable agriculture – and that's why...
Food PeopleApril 4, 2024
Antonio Bachour: His recipe is passionAntonio Bachour is undoubtedly one of the best pastry chefs in the world. What makes him an excellent baker in the...
Food PeopleMarch 27, 2024
Rehan Uddin: This is how smart Asian cuisine can beRehan Uddin is the figurehead of a new generation of Asian-inspired chefs. At his restaurant Indi-Yang, he shows how fast, efficient...
Food PeopleMarch 14, 2024
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...
Food ManagementMarch 6, 2024
What’s coming up with the catering industry in 2024? These are the key trendsFrom New Work to planet-friendly plant-based food and snackification: The catering industry is busy in 2024. Why this is good news...
Food ManagementFebruary 23, 2024
Shared tables: How strangers become friends in restaurantsShared tables are on trend: Time and again we read about how people no longer just share their culinary experiences in...
Food TrendsFebruary 16, 2024
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,...
Food TechFebruary 12, 2024
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...