Nicole Mayr

For some, it’s the perfect way to detoxify the body, while others consider it to be an expensive myth. But why...

An increasing number of people are longing for regional and seasonal cuisine. But what does seasonality actually mean and how can...

The hospitality industry is responsible for the pleasant things in life, caring for us, relieving our stress and distracting us from...

What distinguishes extra virgin olive oil from virgin olive oil? What is linseed oil good for and what are the advantages...

They need to understand their craft and be passionate about their profession. Be creative and team-oriented, but also risk-takers and a...

The European Football Championships (EURO) in Germany in 2024 will not only serve up unforgettable moments in sport. KTCHNrebel took a...

Food is as much a part of social networks as hashtags and filters. It doesn't always have to be the typical...

Handcrafted tradition with a Korean twist – the star restaurant Sollip in London is proof that the umami effect you’re all...

Although the kitchen is a bustling place, the dynamics and processes nevertheless have a very clear structure and distribution of roles....

As everyone knows, you eat with your eyes first. However, more is at stake here because what ends up on our...

At A Casa do Porco in São Paulo nose-to-tail, i.e. the concept of whole animal use, is more than just put...

In the KTCHNrebel interview, the Executive Board Member for Marketing and Sales and the RATIONAL Head of Development discuss the challenge...

Three Michelin stars for vegan cuisine: Daniel Humm proved that this is possible in 2022 with his Eleven Madison Park. But...

Right on the Arctic Circle? On a glacier somewhere? Or in the heart of the jungle? In the most unusual places,...

From premium döner kebabs to French tacos: Street food is a trend throughout Europe and indeed throughout the world, with high-quality...

Not too long ago, they were criticized as “child haters”: Restaurants that put a stop to the screaming and noise of...

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...

Trust in vegetables rather than fake schnitzel. Top Indian chef Gaurav Bajaj clears up common vegan misconceptions and uses the flavors...

Gordon Ramsay is one of the few star chefs who have been successful for decades. And this in spite of ongoing,...

Ergonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are...

The small, salmon-red (but plant-based) shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately....

Haya Molcho embodies everything good food stands for: Enjoyment and taste, colors, art, warmth, joy, togetherness. Family. The job changer took...

Champion of a better environment, supporter of urban gardening: Manu Buffara has created her own network of local producers. KTCHNrebel spoke...

The chef places a raw piece of beef in the cooking system, lets it cook for a couple of minutes with...

What are the basic requirements for efficient kitchen organization? How can you overcome obstacles in your day-to-day work? How does...

What was unthinkable yesterday is a hot commodity today: shellfish delivered alive and freshly caught. Norwegian fishing pioneers, high-tech and the...

With the winter season approaching, the pots for cooking up a scrumptious fondue are once again being pulled out of kitchen...

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

Whether cattle, water buffalo, mangalitza pigs or poultry, many chefs are now breeding animals themselves. The motto here is from nose...

Ten percent, or 20? How much should it be? Is it an extra thank you or mandatory? The debate about tipping...

Beans for everyone. Goa beans, also called winged beans, could easily fight hunger around the world, especially in tropical countries. This...

From zero to one hundred on her own accord – becoming the highly decorated head chef at Massimo Bottura's Gucci Osteria....

Mushrooms embody hyper-regionality and can be prepared in a masterful manner using a wide variety of techniques. Why chanterelles are even...

It is white as snow and can be prepared following a French, Swiss or Italian recipe. You can bake it, eat...

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...

Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young...

The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is...

Who doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen?...

Rasmus Kofoed runs half marathons, has won the prestigious French Bocuse d'Or as a Dane, cooks his way to second place...

Even before Corona, it wasn't easy to attract job seekers to the restaurant and hospitality industry. Now many of the hard-won...

Everyone is talking about meat substitutes, but what about fish substitutes? This is actually a no-brainer, since overfishing of the world's...

Dry Aging has always been associated with beef – but not rightly so. Pioneers such as Australian top chef Josh Niland...

With two Michelin stars and one Green Star, Russian brothers Ivan and Sergey Berezutskiy's innovative Twins Garden gastronomic concept, which is...

What to do in '22. The new year is here, and it's full of surprises, challenges and opportunities for the world...

Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality. A new year brings...

Organic, fair trade, vegan, local – these seals are intended to increase transparency in food consumption and provide consumers with more...

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

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

KTCHN Rebel speaks to foodservice industry PR guru Felicity Read to get the low-down on the dos and don’ts of social...

A gigantic exodus is raging in the hospitality industry, and it's happening all over the world. One reason is the Corona...

Instock is the name of a restaurant and wholesale grocery store in Amsterdam. They cook and sell vegetables, meat and fish...

As the world continues to recover from the pandemic, foodservice is feeling the effects of a stuttering global supply chain system...

Flour, puree, burritos, pickles... jackfruit is a lot more than just a meat substitute. Chef Johannes Marterer visits the Rolling Pin...

Between-meal nibbles are so much more than just food. Snacks comfort us, distract us, make us happy, and feel healthier to...

From dubious whole-grain glop for militant hippies to Michelin-worthy culinary trend for the top chefs of tomorrow: why vegan food could...

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

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

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

Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution...

Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that...

Two superstars are combining their powers. Michelin-starred chefs Alain Ducasse and Albert Adrià have announced their plans to open a restaurant...

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

Italian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation...

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

Corona has changed our consumption and eating habits for good. The reboot of the restaurant and hotel industry gives us a...

Although not many people here have heard of tamarind, it is definitely a bona fide globetrotter. Ok, so it can't play...

Automated check-in, digitized menus and services with no direct contact to guests. The pandemic has sparked a digitalization boom in the...

It's not all just venison or wild boar. After all, many other creatures live in the forest and mountains. Ever cooked...

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

Massimo Bottura is the most colorful star in the international fine dining sky - and these days, he’s expanding his horizons...

This exotic fruit owes its lofty nickname to Queen Victoria, the second longest-ruling British monarch: Legend has it that Victoria promised...

Originally, Sissel Tolaas wanted to be an astronaut, but then she decided to explore the infinite cosmos of smells instead. Born...

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

What is an essence, and what exactly can you do with it? A foray between soup and sauce, as well as...

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

Food delivery operators, using ghost kitchens, all aspire to be different, better and special, but can they ever truly match a...

The popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in...

The sound and not-so-young convenience production industry is finally speaking up for itself. Why they feels so at home in their...

If you want to know how to make 90,000 people happy in the shortest amount of time, ask Stefan Pappert. After...

Haute cuisine meets snackable content: the perfect mix! It's not just in kitchens around the world that things are bubbling, simmering...

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

“What’s good for the planet is good for us” is a major driving force behind the rise of plant-based eating. But,...

At first glance, this edible mushroom is rather off-putting to laymen due to its sooty grey to black color. But this...

The trip to Hiša Franko takes you along winding country roads and follows the turquoise Soča River through a valley with...

The light green sea grape with a crisp bite: Moai Caviar. If you're looking for a plant-based alternative to fish roe,...

From the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in...

Rethinking the food cycle with Organic Garden. From the farm to the plate, everything from a single source – that's how...

Farmers and producers in all corners of the world are playing around with creating the absolute best steak on the planet,...

The travel and tourism industry is undergoing an irreversible transformation. However, the trends are not as obvious as you might think....

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

Providing food for the world’s growing population is a perennial problem. Is it possible to find a way to reap the...

"We need to leave the indoors behind, and take over informal spaces!" Jan Knikker's call for the revitalization of inner cities...

Making a profit, keeping your business in the hearts and minds of your guests and offering your employees a perspective –...

Ghost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates...

Corona and endlessness – that's how it sometimes seems. This means it's not always easy to stay optimistic, especially in the...

In an age of growing scepticism about meat, single cuts have the power to define entire restaurant mono-concepts. They embody perfect...

Bouillabaisse made from Chinese mitten crab, venison from Nile goose, goulash from nutria: Why not restore the ecological balance by becoming...

With his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated...

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

Robotics and automation are changing the hospitality sector at an exponential rate. Keith Tan, CEO and founder of Crown Digital IO,...

The techniques have been commonplace for some time now. But freezing and blast chilling can do more than extend food shelf...

They are the most sacred tool of any chef and deserve to be properly cared for. How to properly keep knives...

"Not only is this ocean superfood extremely healthy, it also can solve both global food and environmental problem," says the young...

With next to no office staff to serve, foodservice in the workplace largely ceased to exist as Covid-19 spread across the...

The Covid-19 vaccine, in all its forms, is the beacon of hope that we will one day all be able to...

She swam with horses in the Hutt river, fell in love with Fergus Henderson, and opened Rochelle Canteen in an old...

As more people now work from home, many experiencing a commute of minutes rather than hours, what will happen to the...

The world over, 2020 was a year to write-off as a bad memory for most, but we must pause to reflect...

The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings...

A steak restaurant decorated in pink? "Of course,"says architect Ester Bruzkus. The oldest color in the world can actually do anything,...

Dead Man's Fingers, the rare blue cucumber brings in pizzazz. Called the blue pod, Dead Man's Fingers as well as Blue...

Whether you're sensitive to bitter tastes or not, no other taste component has greater individual, varying personal perceptions. Sensor technology findings...

Pía León was the first woman in the kitchen at Central. At the time, everyone expected a honeymoon and maternity leave....

Plant-based food is proving to be a growing and lucrative profit center for operators worldwide. Alongside the future potential in lab-grown...

As we near the end of 2020 and the development of three vaccines against Covid-19 gives hope to us all, we...

It is truly the Garden of Eden for health food enthusiasts – over seven acres of sun-kissed land in the middle...

The hotel technology enterprise Cloudbeds has developed an impressive creative concept, which utilizes empty hotel rooms to full capacity. The initiative...

Awarded three Michelin stars and 19 Gault&Millau points, international top chef Andreas Caminada has been on an unprecedented rise for many...

Eat and shop around the clock. Japanese konbinis are much more than multifunctional service centers. In fact, they have long held...

‘Sure things’ might be easier to predict when the going is good, but how impacted are long-term restaurant trends when a...

We used to say the way to win a man's heart is through his stomach. However, these days it's all about...

The growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators...

Corona comes in waves, and the measures imposed constantly keep us on our toes. At times everything is under control and...

Kitopi is one of the world's leading cloud-based kitchen platform. Founded in January 2018, Kitopi is now helping more than 150...

After the worst few months in hospitality history is the app-powered takeout and delivery model of virtual restaurants a beacon of...

One thing we all have to used to is that Corona is a permanent guest and the measures surrounding it are...

Even if we sometimes feel it is only possible to plan things day-by-day, it is still intriguing to ponder what the...

United Against Waste, in cooperation with the University of Natural Resources and Applied Life Sciences, Vienna and the University of Applied...

With the second wave of Covid-19 already encroaching we look at what lockdown lessons can be carried forward to help businesses...

Copenhagen's Noma is considered one of the best restaurants in the world. René Redzepi's radical focus on only using local products,...

Food waste and disposable tableware are not necessary. With their project Wasteware, Kilga and Gollacker demonstrate how sustainable design and cuisine...

KTCHNrebel gives tips on how to create a personal brand in five steps.

Eating well and saving the climate – an impossible task? Not at all! Those who embark on a well-informed journey into...

Sometimes gastronomy behaves like the fashion industry: more and more trends in less and less time. And then, there are things...

These are the times. Nobody knows what it will be like tomorrow, let alone the day after tomorrow. It is futile...

Leading the way in the foodservice fight against single-use plastic. Plastic. The once wonder material offering countless benefits is now increasingly...

Carrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated...

How one Illinois food hall is serving up not just a great variety of food, but unique opportunities for female and...

The effects of the Corona crisis on the hotel and tourism industry are becoming increasingly obvious and tangible. mrp hotels knows...

Business is booming, the place is the talk of the town, sales are steady and there is plenty left over by...