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- Food People
Andreas Gugumuck: Vineyard snails as a sustainable delicacy and source of protein
Delicatessen and healthy sustainable protein source: Austrian snail breeder Andreas Gugumuck is very concerned about sustainable agriculture – and that's why he's bringing the vineyard snail back into restaurant kitchens.
- Food Management
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 concept, which has such a cumbersome name, can add considerable value to businesses in the gastronomy sector.
- Food Trends
Hybrid food: how croissant donuts and sushi burritos are changing gastronomy
The idea behind it is as simple as it is ingenious: Two culinary products are merged to become a completely new food creation. Hybrid food is a trend that pushes boundaries and creates unique culinary experiences. Who came up with the...
- Food Management
We see the future in green: How sustainable is your professional kitchen?
As everyone knows, you eat with your eyes first. However, more is at stake here because what ends up on our plates today will also have an impact on tomorrow's generation. That’s why there’s no way around sustainability in the gastronomy...