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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 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...
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Food PeopleMagic and a love of experimentation: How Grant Achatz enchants molecular cuisine
Grant Achatz is one of only 13 top chefs in the USA with three Michelin stars. The fact that he has turned his Alinea in Chicago into one of the world's best addresses for avant-garde molecular cuisine is thanks to the...