Feed the feed – Instagram for restaurantsInstagram is fast becoming an indispensable part of the marketing mix for restaurateurs. Elly Earls finds out how to get it...
ManagementDecember 1, 2022
Enough is enough: 5 tips to put an end to Food Waste!Every year, somewhere along the road from farms to processing plants, restaurants, and households, 1.3 billion tons of food wind up...
ManagementJune 24, 2022
Ghost kitchen – gastronomic revolutionariesAbandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines... is this really where the gastronomic revolution is...
ManagementJanuary 1, 2019
How seriously is the shortage of skilled professionals affecting the fine-dining world?As a German TV chef, moderator, author, entrepreneur, wife, and mother, Cornelia Poletto always has a lot on her plate. After...
ManagementDecember 17, 2018
My name is Albert AdriaIn 2013, Albert Adrià was considered one of the most underrated chefs in the world. As the visionary behind elBulli, once...
InnovatorsDecember 1, 2018
Kimbal Musk: Geek chefHow microchips are revolutionizing American cuisine. When most people hear the name “Musk”, they think of Elon, the founder of Tesla and...
InnovatorsDecember 1, 2018
Massive RespectA creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and...
InnovatorsDecember 1, 2018
The new incan gold – Peruvian cuisine: from blue corn to jungle fishPeruvian food? Isn’t that just guinea pig and ceviche? Well, those, too. But there’s a lot more to it than that......
InnovatorsDecember 1, 2018
Tableside circusNitrogen clouds! Jets of flame! Send that carrot through the grinder! Tableside cooking is experiencing a comeback, but is it added...
ManagementDecember 1, 2018
Working in SingaporeImpulsive, challenging, many-faceted: it's no wonder people call Singapore a melting pot of trends. Here, any ex-pats willing to work can...
Chef's LifeDecember 1, 2018
Top Article
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Chef's LifeThese are currently the most expensive restaurants in the world
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.
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InnovatorsTiNDLE – changing minds with vegan chicken
Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.
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Management2023’s top industry culinary predictions
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...
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Chef's LifeFood School: What does Nashi actually taste like…?
Nashi pears: The fruit with a sweet and aromatic taste and a double name