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ManagementSeptember 30, 2022They do it! Gastro heavyweight Enchilada takes off to new success with ghost kitchensFor years, it has been one of Germany's top-selling leisure restaurants and among the top 30 largest gastronomy companies in Germany: the Enchilada Group with many strong concepts and individual restaurants. In fact, they have around 100 businesses, which bring in...
ManagementSeptember 28, 2022Zero Waste: Countdown to zeroFor a long time, the Silo in Brighton was the lonely pioneer on the zero-waste restaurant scene. Now, a paradigm shift is finally on the horizon.
Chef's LifeSeptember 22, 2022Magic MushroomsMushrooms embody hyper-regionality and can be prepared in a masterful manner using a wide variety of techniques. Why chanterelles are even too dangerous for worms and insects – and what parasites have something to say in the mysterious mushroom matrix.
Chef's LifeSeptember 20, 2022Meringue: the art behind the white, airy-sweet temptationIt is white as snow and can be prepared following a French, Swiss or Italian recipe. You can bake it, eat it directly as a sweet treat, or use it as a decoration on cakes. Almost everyone knows it and has...
ManagementSeptember 15, 2022What does crystalline ice plant actually taste like…Healthy and good: With its slightly salty taste, crystalline ice plant is full of surprises and vitamins.
Chef's LifeSeptember 13, 2022Eric Vildgaard: Great plates instead of terror.Eric Vildgaard's story reads like the premise for an action-packed Hollywood sensation. That this former thug and drug dealer turned into one of the best chefs in Europe has everything to do with respect, precision and discipline – not to mention...
Chef's LifeSeptember 6, 2022Bowl experience: Successfully putting 2023 food trends into effect with bowlsFor guests, bowls are a guaranteed delight. For restaurateurs, they offer unmatched opportunities to position themselves as both trend-driven as well as unique. The amount of work is minimal – even with recipe ideas from a star chef!
Kitchen 4.xSeptember 2, 2022Practical robotics and the future of foodserviceThe benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is there a limit to its practical implementation?
ManagementAugust 30, 2022French fries – the science behind perfectly crispy friesWho doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen? A dish whose golden brown color is pleasing to both our eyes and palates. When you take a bite and...
InnovatorsAugust 25, 2022Rasmus Kofoed: vegan to the gastro Olympus?Rasmus Kofoed runs half marathons, has won the prestigious French Bocuse d'Or as a Dane, cooks his way to second place on the 50 Best list and is now suddenly going vegan with his restaurant Angelika. Perhaps it's because he has...
ManagementAugust 23, 2022Aquaponics: symbiotic habitats for food of the futureDiners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s only partly because of the view, though—the real spectacle here is on the ceramic plates on this side of the...
ManagementAugust 22, 2022Eight ways restaurateurs can help fight the climate crisisFrom sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.
Chef's LifeAugust 17, 2022How the future tastes – proteins do not always have to be animalThe title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.
InnovatorsAugust 10, 2022Fermentation pro David Zilber: Bacteria on the stove!Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save...
Chef's LifeAugust 8, 2022Ice cream: the science behind the frosty treatMacadamia nut brittle, white chocolate cookie, salted-caramel cheesecake? Or do you prefer the classics—vanilla, chocolate chip, butter pecan? It's the most beautiful time of the year, and the higher the temperatures rise, the more we crave ice cream. But as we're...
InnovatorsAugust 5, 2022Over a mug of beer…For more than 20 years, Micheal Möller has been in charge of the legendary Hofbräu in Munich. Over a mug of beer, the passionate restaurateur talks about the ambitious franchise concept, the immense expectations and what the Free State of Bavaria...
ManagementAugust 4, 2022Ghost kitchen models: no evolution without revolutionThe ghost kitchen market continues to change apace. But which models will become the most successful in the near future? A July 2022 TrendTalk webinar, featuring expert speakers, sought to find the answers.
InnovatorsJuly 26, 2022No Limits – for vegan TV chef Matt PritchardA life without borders: Skateboarder, stuntman and vegan TV chef. Matt Pritchard makes a appeal to the industry: "Get more interested in the plant-based lifestyle, because it's the future!"
ManagementJuly 21, 2022Managing costs for foodservice businesses in times of increasing pricesWith pressures on costs due to rising food costs, energy price increases and labor shortages the margin for operators is being squeezed. We ponder the different tactics and tools hospitality businesses can take to remain viable in challenging times.
ManagementJuly 19, 2022Instilling meaning – how to keep skilled workers in gastronomyWhat good is success if fun gets left behind? If you just get on with your work, but it's not fulfilling, nor meaningful? Anyone asking themselves these questions could find the answers in purpose driven organizations: They place the needs of...
ManagementJuly 15, 2022De Meal Prepper: serving up beautiful platesWith over 25,000 followers on Instagram, Jolanda Stokkermans has attracted people from across the world with her elaborately designed plates of food depicting everything from plants and animals to celebrities. KTCHNrebel spoke to her about her inspiring success with food art...
InnovatorsJuly 13, 2022TiNDLE – changing minds with vegan chickenBorna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.
Chef's LifeJuly 6, 2022Roadkill cuisine: Outstanding ingredients killed on the roadEating a corpse found on the road doesn't sound very appetizing. Is Roadkill Cuisine unfairly given a bad reputation? In an (involuntary) self-test, even a Michelin star chef was impressed.
InnovatorsJuly 4, 2022Meet eight self-made foodservice millionairesSuccess in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs have turned their passion – and our appetites – into some of the world’s most successful foodservice businesses. Here’s what...
ManagementJune 29, 2022These are the Food Trends 2023The world of food is accelerating, and restaurateurs, retailers and manufacturers need to make sure they don't lose touch. Good thing Hanni Rützler has now published the latest Food Report 2023. For the tenth time in a row, the renowned food...
ManagementJune 24, 2022Enough 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 in the trash rather than in our stomachs. It’s an astonishing and thought-provoking statistic — think of the valuable environmental...
Kitchen 4.xJune 17, 2022Pixel pasta: will 3D food printers revolutionize the restaurant industry?The room is bathed in soft pink light; the few chairs are lit up in green from underneath. Geometric shapes float past on the walls. It’s not garish, but it’s very futuristic - sort of a combination spaceship-laboratory thing. Diners are...
Chef's LifeJune 15, 2022At home as a woman in top gastronomy: world-class chef Haya Molcho shows how it’s done!Haya Molcho embodies everything good food stands for: Enjoyment and taste, colors, art, warmth, joy, togetherness. Family. The job changer took the male world of gastronomy by storm and paved the way for a young generation of female chefs. KTCHNrebel met...
Kitchen 4.xJune 10, 2022The potential of IoT in the foodservice sectorThe Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
ManagementJune 8, 2022Five tips to gain positive word-of-mouth for your foodservice operationPotential restaurant customers can consult the opinion of thousands with the click of a button, so how do you keep the conversation positive? Juliet Martin speaks to the experts.
ManagementJune 6, 2022Four-day weeks: This restaurant chain’s serving work-life balanceThe fate of the restaurant world seems to be hanging on the thread of personnel shortages. The entire industry is breathless from fighting over good recruits - but the solution may lie in rethinking their scheduling models. One star in the...
ManagementJune 2, 2022No kitchen? No problem!Norbert Friedl (43) runs Telia Kitchen Rentals GmbH in Lengau, Austria. His mission: to bring commercial kitchens wherever they’re needed. Fast. Customized. Perfect. And always temporary. We asked him about the peaks and challenges of his work - From planning and...
InnovatorsJune 1, 2022Hans Neuner: The king of the seaPortugal’s star chef Hans Neuner needs an adventure for the soul and the sea air to breathe. To find this, the Tyrolean-born chef traveled from Ghana to Goa – and has brought more than just his new menu back from ...
Chef's LifeMay 28, 2022Taste-testing alternative protein burgersMore and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are willing to say goodbye to burgers — which is why there’s an entire industry working on alternatives to meat patties,...
Chef's LifeMay 28, 2022Plant-based burger – a still growing marketDemand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.
InnovatorsMay 24, 2022Salt & Silver: The secret of their gastronomic successSurfing mega-waves with a finger in every pot – the guys at Salt & Silver refuse to be categorized, and they’re leaving the Hamburg culinary scene breathless. KTCHNrebel asked them about the secret of their gastronomic success.
ManagementMay 18, 2022Take these measures to fight the staff shortage in the foodservice industryEven before Corona, it wasn't easy to attract job seekers to the restaurant and hospitality industry. Now many of the hard-won employees have simply left. But hope is on the horizon. These measures can help solve the shortage of skilled workers.
Chef's LifeMay 16, 2022Essential oils in foodservice – What a scent!We know essential oils from alternative medicine, body care and ambient scenting, but we rarely find them in food and beverages. However, they are ideal for enhancing the flavor. A glimpse into aromatic cuisine.
ManagementMay 10, 2022How sustainable is your menu?Consumers are more aware than ever about the impact their food choices have on the planet, but are chefs delivering them the information they require?
ManagementMay 6, 2022Six tips how to beat skilled staff shortage in your kitchenIt’ll all be okay... but how? Contrary to what you might think from the atmosphere in the culinary world, the industry isn’t actually on the brink of an apocalypse. We need to get past the myth that it’s all miserable cooks, waiters,...
ManagementMay 5, 2022Cloud Eatery – how this food startup overcame initial pitfallsMatthias Schneider and Remo Gianfrancesco love food and, as experienced experts, had already made a big splash in the food service and supplier market. Then they came up with a completely new idea, and put it into action. When founding Cloud...
Chef's LifeMay 3, 2022Plant-based seafood. The plant-based shrimp on trial.The small, salmon-red (but plant-based) shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately. Fake wafts through the kitchen, and the gourmet's mouth starts watering. Various recipes with chili, garlic, sea salt and olive...
InnovatorsApril 28, 2022Happy Ocean Foods: The Ocean RescuersEveryone is talking about meat substitutes, but what about fish substitutes? This is actually a no-brainer, since overfishing of the world's oceans has long been an issue. At least that is what Julian Hallet thinks. He is a co-founder of Happy...
InnovatorsApril 27, 2022Wild, honest, strong: Exceptional chef Lucki Maurer and a respect for lifeExceptional chef Ludwig “Lucki” Maurer fought his greatest battle at the beginning of his 20s. The adversary: Lymphoma, inoperable. The prognosis: bad. An item on the bucket list that got this young man through his agonizing chemo: To become celebrity chef...
Kitchen 4.xApril 22, 2022The new realityMetaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year. Where technology has already gained a foothold: KTCHNrebel has the insight.
Chef's LifeApril 13, 2022Vitus Winkler and his gourmet restaurant Kräuterreich: Cheerful summit for the palateIn Salzburgerland, four-toque chef Vitus Winkler delights guests from all over the world with his subtle Alpine cuisine. He prefers to start his day collecting herbs in nature. KTCHNrebel met up with this likable man in his mid-thirties for a chat.
Chef's LifeApril 7, 2022This is how “The New Normal” will look like in the foodservice industryThe experiences that have changed our everyday lives and consumer behavior during the pandemic are disrupting tried-and-tested structures, while simultaneously opening up new markets for the food industries. The shift towards sustainability and localism, the e-food movement and everything about post-covid...
ManagementApril 1, 2022ZERO WASTE: Don’t mess up!The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a way that no waste is produced. This has led to some exciting Zero Waste concepts.
Chef's LifeMarch 28, 2022What does duck tongue actually taste like?Along with crispy duck, duck tongue dishes are nothing out of the ordinary in traditional Chinese restaurants. But what do they taste like?
InnovatorsMarch 22, 2022Magical moments for the palate – a Mexican in BarcelonaEver since he cooked his way to a star at Albert Adrià’s Hoja Santa restaurant in Barcelona, Paco Méndez has been an ambassador for Mexican cuisine in Spain. Then Hoja Santa fell victim to the coronavirus pandemic – together with every...
InnovatorsMarch 9, 2022Heinz Reitbauer: Digitization and sustainability – a win-win for Michelin-starred cuisineAt the Viennese gourmet restaurant Steirereck, Heinz Reitbauer celebrates traditional regional products. But when it comes to modern software, the Michelin-starred chef also pulls out all the stops. The friendly Austrian took time for an exclusive interview with KTCHNrebel.
Chef's LifeFebruary 23, 2022Korean temple cuisine – a gastronomy concept with promiseIt is one of the delicate culinary arts that blooms in secret: Korean temple cuisine. However, this gastronomy concept is far from being a wall flower – on the contrary!
Chef's LifeFebruary 18, 2022What does Stachys actually taste like?Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!
Chef's LifeFebruary 10, 2022What does lotus root taste like?This Asian vegetable looks cool, is chock full of vitamins and can be used in a variety of ways. Find out here what else the lotus root has to offer.
Chef's LifeFebruary 9, 2022An old school favorite with a twist: Dry aging, but with fishDry Aging has always been associated with beef – but not rightly so. Pioneers such as Australian top chef Josh Niland show that the full potential of fish is also only unlocked when dry-aged. How exactly this works – and what...
InnovatorsFebruary 1, 2022Double game – twins take the stars from the gastronomic heavens to MoscowWith two Michelin stars and one Green Star, Russian brothers Ivan and Sergey Berezutskiy's innovative Twins Garden gastronomic concept, which is housed in a light-filled location high above the rooftops of Moscow, is a resounding success. KTCHNrebel met up with the...
InnovatorsJanuary 27, 2022Star chef Antonia Klugmann: The dream catcherAntonia Klugmann is one of Italy’s most promising chefs. Why she was declared utterly mad twice in her life and how a tragic car accident turned her into a restaurateur.
Chef's LifeJanuary 25, 2022Top six foodservice tips for 2022What to do in '22. The new year is here, and it's full of surprises, challenges and opportunities for the world of gastronomy. We gazed into a crystal ball and pinpointed the trends that will shape the restaurant and hospitality sector...
InnovatorsJanuary 21, 2022Working with what’s there – sustainability in its extreme formThe Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star gastronomy – or is it?
Chef's LifeJanuary 20, 2022This makes Dieter Meier’s Ojo de Agua cattle farm in Argentina one of the most legendary in the worldSince 1997, the Swiss pop icon Dieter Meier has run a cattle farm in the Argentinian pampas. Discover why chef of the century Eckart Witzigmann also swears by Meier's unique pasture-raised meat – and why everything depends on keeping the grass...
Chef's LifeJanuary 13, 2022Making a difference – Heroes of Hospitality 2021From the admirable to the pioneering, we look at the men and women who have stood out from the crowd or gone the extra mile for foodservice and hospitality during an exceptionally challenging period.
ManagementJanuary 5, 2022Top ten foodservice trends for 2022Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality
Chef's LifeDecember 30, 2021Green gastronomy – with a green conscienceOrganic, fair trade, vegan, local – these seals are intended to increase transparency in food consumption and provide consumers with more oversight. The Greentable association also wants to establish the concept in the gastronomy industry. A look behind the scenes.
InnovatorsDecember 23, 2021Cook the world well – how a star chef works for a better life on this planetThe camaraderie in the restaurant kitchen is reminiscent of a pirate ship – and that’s why Jessica Rosval became a chef in the first place. Today, she is very enthusiastic about Massimo Bottura in the kitchen, is considered Italy’s best chef...
Chef's LifeDecember 16, 2021What does Adji Cress actually taste like?Adji Cress is becoming increasingly popular. Besides being decorative, this East Asian native supposedly has beneficial properties according to folk medicine.
InnovatorsDecember 13, 2021Back to the rootsAt Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of leftovers culinary-wise. His hippie parents are partly responsible for this.
Chef's LifeDecember 2, 2021What does Lupine Cress actually taste like?You can learn all about the allergen lupine's kid sister, Lupin Cress, here.
ManagementNovember 25, 2021A step-by-step to social media successKTCHN Rebel speaks to foodservice industry PR guru Felicity Read to get the low-down on the dos and don’ts of social media and how chefs can avoid an Instagram faux pas as well as get that perfect photo to share on...
Chef's LifeNovember 18, 2021Where have all the people gone? –Shortage of skilled workers in the hospitality industryA gigantic exodus is raging in the hospitality industry, and it's happening all over the world. One reason is the Corona pandemic, but the causes lie much deeper.
Chef's LifeNovember 16, 2021Zero food waste: getting the best from leftoversInstock is the name of a restaurant and wholesale grocery store in Amsterdam. They cook and sell vegetables, meat and fish here, which would otherwise have been discarded. Their zero-waste concept has given rise to a fine flavor experience and a...
ManagementNovember 12, 2021Great taste, less wasteThe coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.
ManagementNovember 11, 2021Supply and demand: fixing the world’s food supply chainAs the world continues to recover from the pandemic, foodservice is feeling the effects of a stuttering global supply chain system causing a serious headache for restaurants
Chef's LifeNovember 5, 2021How jackfruit opens up new culinary worldsFlour, puree, burritos, pickles... jackfruit is a lot more than just a meat substitute. Chef Johannes Marterer visits the Rolling Pin Soul Kitchen to show us just what jackfruit is capable of. And tells us why it's only a matter of...
Chef's LifeOctober 29, 2021Is the future of (fine) dining vegan?From dubious whole-grain glop for militant hippies to Michelin-worthy culinary trend for the top chefs of tomorrow: why vegan food could become restaurants' new normal - and what giant power bills have to do with it.
Chef's LifeOctober 26, 2021How do you eat… wakame?Wakame is known as the healthiest algae variety. Read on to learn where it comes from, how it's used, and what it tastes like.
InnovatorsOctober 25, 2021New ways for sustainable gastronomyTruly practicing sustainability in the gastronomy industry is a major challenge, because of the many and diverse ecological, social and economic aspects:
Kitchen 4.xOctober 12, 2021Service robots – the future of gastronomy?Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution in human resources policy? An argument in favor of robots.
Kitchen 4.xOctober 11, 2021The workroom of the futureRising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that are having a significant impact on professional kitchen planning and operations, both now and in the future. Large and small...
ManagementOctober 5, 2021Disabilities are no disability – enjoy barrier-freeThe future lies in barrier-free services and facilities, including in the gastronomy and hotel industry. Guests with disabilities are often escorted by others and are inclined to remain loyal to successful concepts and enthusiastically recommend them within their circles and communities....
Chef's LifeSeptember 30, 2021In-vitro meat: wagyu beef from the 3D printerFor the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.
InnovatorsSeptember 27, 2021FoodCampus Berlin – a place for the nutrition of tomorrowTo work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the food manufacturing industry as well as startups, scientists, chefs and other food industry thought leaders. The groundbreaking ceremony will take...
InnovatorsSeptember 23, 2021Double comeback of the giants: Alain Ducasse and Albert Adrià open a restaurant togetherTwo superstars are combining their powers. Michelin-starred chefs Alain Ducasse and Albert Adrià have announced their plans to open a restaurant together at the end of this year. Here's how this spectacular joint venture came about.
InnovatorsSeptember 9, 2021Davide Caranchini: championing sustainabilityItalian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation at Madrid Fusión earlier this year. Tina Nielsen spoke to him at the event
Chef's LifeSeptember 3, 2021What’s on the menu?Foodservice operators have had to pay close attention to restaurant menus as consumer demands fluctuated during the pandemic. It is a trend that is set to continue.
ManagementAugust 26, 2021The future is now – Food Report 2022Corona has changed our consumption and eating habits for good. The reboot of the restaurant and hotel industry gives us a chance to change direction, therefore ensuring we stay on course for the future.
InnovatorsAugust 24, 2021The scoop on SnoopIn celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel ‘Snoop’ Dillard.
Chef's LifeAugust 17, 2021Tamarind – the globetrotterAlthough not many people here have heard of tamarind, it is definitely a bona fide globetrotter. Ok, so it can't play basketball, but it is still a spice that is widely used all over the world.
Chef's LifeAugust 12, 2021Contactless but still close to the guestAutomated check-in, digitized menus and services with no direct contact to guests. The pandemic has sparked a digitalization boom in the hotel and restaurant industry that will change the sector for good.
Chef's LifeAugust 10, 2021Game cuisine – all about cooking beaver, badger or racoonIt's not all just venison or wild boar. After all, many other creatures live in the forest and mountains. Ever cooked up a beaver, badger or racoon? What sounds exotic today was once considered a delicacy. It's time to start rethinking...
InnovatorsAugust 6, 2021Shrimp from the mountainsIn the heart of Austria, they have recently started breeding the best and rarest of shrimp. Initially, the concept was based primarily on the desire to make good use of the wood gas power plant's waste heat. Today, it is...
InnovatorsAugust 3, 2021Mitsuharu Tsumura ’s path to the top through Nikkei cuisinePeru and Japan are separated by more than 9,000 miles and one ocean, but physical distance and cultural differences don’t matter at Maido in Lima. Mitsuharu Tsumura melds Peruvian and Japanese culinary traditions, creating what’s known as Nikkei cuisine.
InnovatorsJuly 27, 2021The Maestro on a MissionMassimo Bottura is the most colorful star in the international fine dining sky - and these days, he’s expanding his horizons even further. In this exclusive interview, the art-obsessed culinary poet reveals how he battled through the crisis, and explains how...
Chef's LifeJuly 22, 2021Mangosteen: the queen of fruitsThis exotic fruit owes its lofty nickname to Queen Victoria, the second longest-ruling British monarch: Legend has it that Victoria promised to knight anyone who brought her back mangosteens from their sea voyages.
ManagementJuly 5, 2021Explosive elixirsWhat is an essence, and what exactly can you do with it? A foray between soup and sauce, as well as an unexpected run-in with a rabbit, will help clear things up.
ManagementJune 29, 2021Digitization creates gastro jobsCorona has crippled traditional gastronomy. Delivery business is booming. But to really cash in on your web business, you have to come up with something special.
Kitchen 4.xJune 22, 2021Meat substitute: not a disclaimerThe popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in terms of taste. We took a closer look at five innovations.
Chef's LifeJune 15, 2021Do (not) finish me offThe sound and not-so-young convenience production industry is finally speaking up for itself. Why they feels so at home in their potato outfit these days – and what role first true fan Louis plays.
Chef's LifeJune 7, 2021Best Chefs of Instagram 2021Haute cuisine meets snackable content: the perfect mix! It's not just in kitchens around the world that things are bubbling, simmering and sizzling away. Many international top chefs are also brandishing their virtual wooden spoons on Instagram. The result? Feeds and...
ManagementMay 31, 2021An open and shut case: restaurants re-opening wrap-upDepending on where in the world you look, the foodservice sector is at very different stages of reopening as we continue to emerge from the pandemic
Trend KitchenMay 26, 2021A taste for change“What’s good for the planet is good for us” is a major driving force behind the rise of plant-based eating. But, is it a sustainable trend or a passing fancy?
Chef's LifeMay 20, 2021Mycology: the trumpet of deathAt first glance, this edible mushroom is rather off-putting to laymen due to its sooty grey to black color. But this reluctance disappears once the trumpet of death mushroom hits the taste buds.
Chef's LifeMay 14, 2021“There is always a light at the end of the tunnel.”The trip to Hiša Franko takes you along winding country roads and follows the turquoise Soča River through a valley with the same name in the Julian Alps. Kobarid, a small town in northern Slovenia, lies in the middle of spectacular...
Chef's LifeMay 11, 2021Food School: Moai CaviarThe light green sea grape with a crisp bite: Moai Caviar. If you're looking for a plant-based alternative to fish roe, then this is it. Umibudo, a Japanese word that translates into English as "sea grapes" or "green caviar," is similar...
ManagementMay 6, 2021Ghost kitchens: Operational recipes for successFrom the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in between – Rational’s latest webinar addressed the next stage of ghost kitchen development: operational success.
Chef's LifeMay 3, 2021Organic GardenRethinking the food cycle with Organic Garden. From the farm to the plate, everything from a single source – that's how you could sum up Organic Garden's sustainable concept.
Chef's LifeApril 29, 2021Tour de BeefFarmers and producers in all corners of the world are playing around with creating the absolute best steak on the planet, in small quantities but on a grand scale. Why linseed oil turns calves into the most resilient cattle – and...
ManagementApril 27, 2021Here are the hotel trends of a post-Corona futureThe travel and tourism industry is undergoing an irreversible transformation. However, the trends are not as obvious as you might think. What trend researcher Oona Horx-Strathern has found out about "healthness" concepts and why digital upgrading might be counterproductive.
InnovatorsApril 22, 2021Seven foodservice start-ups to watchInnovation in foodservice remains undimmed, despite a challenging year. We pick seven of the most exciting start-ups to keep an eye on in the future.
Chef's LifeApril 19, 2021Sustained by the seaProviding food for the world’s growing population is a perennial problem. Is it possible to find a way to reap the harvest of the oceans today and sustain this vital resource for tomorrow?
Chef's LifeApril 15, 2021Food School: red bananasThe popular tropical fruit decked out in an extraordinary garment: red bananas. braised, roasted or baked, the red banana enriches many dishes thanks to its wonderful flavor. This fruit tastes really great combined with oranges, kiwis, pineapples, mangos and peaches.
Chef's LifeApril 13, 2021Golden OldieRethinking is required. Most breeders in Austria focus on Fleckvieh cattle and strive to produce as much meat as possible from young heifers and young bulls, as this yields the highest price. However, an extraordinary tasting showed that it's actually older...
ManagementApril 7, 2021Food and the City"We need to leave the indoors behind, and take over informal spaces!" Jan Knikker's call for the revitalization of inner cities almost sounds as though he is aiming for some sort of guerrilla warfare.
ManagementMarch 31, 2021What’s behind the trend of private-label products for restaurantsMaking a profit, keeping your business in the hearts and minds of your guests and offering your employees a perspective – that's probably what all restaurateurs currently dream about. The solution? Sell brand-name products – that is, your very own! Consciously...
Kitchen 4.xMarch 23, 2021The future is now: how robots will change kitchensHeadquartered in London, UK, but conceived via Russia, Moley Robotics has developed and launched for consumers the world’s first robotic kitchen based on a multifunctional cooking platform. Founder and CEO Mark Oleynik discusses Moley’s potential for commercial kitchens
Chef's LifeMarch 16, 2021Food School: glass eelsGlass eels are highly sought after on the plates, their species are endangered. Javier Mendoza goes into raptures when he talks about Angulas. As pintxo with salmon on white bread, the native of Nuremberg with Andalusian roots served this delicacy in...
ManagementMarch 8, 2021All about Ghost KitchensGhost kitchens were already a strong trend before Covid-19 turned the world upside down. A Trend Talk webinar from Rational debates their place in the foodservice offering of the future.
ManagementMarch 3, 2021Eagerly craving a trip to a restaurantCorona and endlessness – that's how it sometimes seems. This means it's not always easy to stay optimistic, especially in the restaurant business. Why fight for this business? Who knows if anyone will still have the desire, time and money for...
Chef's LifeFebruary 24, 2021MONO MEAT MANIAIn an age of growing scepticism about meat, single cuts have the power to define entire restaurant mono-concepts. They embody perfect craftsmanship and transparency, and are often significantly cheaper than what are considered to be high-end pieces. How a tough cut...
InnovatorsFebruary 22, 2021“If you can’t beat them, eat them.”Bouillabaisse made from Chinese mitten crab, venison from Nile goose, goulash from nutria: Why not restore the ecological balance by becoming a predator of invasive species?
InnovatorsFebruary 17, 2021Samba di São PauloWith his carnivalesque menu selections, Brazilian Ivan Ralston brings São Paulo's unique multiculturalism to the plate. Find out why he berated the Michelin Guide over the phone and the story behind his jazz studies.
ManagementFebruary 15, 2021The winners, the losers and the virusCorona has terrorized us long enough. Time to refocus on a positive future and dare to take a gastronomic glance at 2021.
Kitchen 4.xFebruary 10, 2021Automation for the peopleRobotics and automation are changing the hospitality sector at an exponential rate. Keith Tan, CEO and founder of Crown Digital IO, tells us how the robotic barista ELLA is changing the face of F&B one cup of coffee at a time.
Chef's LifeFebruary 8, 2021Deep frozen blast chilledThe techniques have been commonplace for some time now. But freezing and blast chilling can do more than extend food shelf lives - they’re also a great way of making kitchens more efficient.
Chef's LifeFebruary 3, 2021Sharp knives, gentle careThey are the most sacred tool of any chef and deserve to be properly cared for. How to properly keep knives clean, sharpen them to perfection and store them in the best possible way.
Chef's LifeFebruary 1, 2021Seaweed – the answer to everything"Not only is this ocean superfood extremely healthy, it also can solve both global food and environmental problem," says the young Irish marine biologist, Paul O'Connor. With his startup "This is Seaweed" he's looking for possible ways to bring this tasty...
Kitchen 4.xJanuary 25, 2021Hospitality spaces as Vaccination stations?The Covid-19 vaccine, in all its forms, is the beacon of hope that we will one day all be able to go out and mingle freely. Hospitality companies have leapt in to offer their spaces as vaccination stations.
Chef's LifeJanuary 21, 2021Mother of foodShe swam with horses in the Hutt river, fell in love with Fergus Henderson, and opened Rochelle Canteen in an old bike shed. There, the one and only Margot Henderson has created a new home for classical british cuisine.
ManagementJanuary 19, 2021First and best meal of the dayAs more people now work from home, many experiencing a commute of minutes rather than hours, what will happen to the breakfast-to-go market?
Chef's LifeJanuary 14, 2021Celebrating 2020’s heroes of hospitalityThe world over, 2020 was a year to write-off as a bad memory for most, but we must pause to reflect on the game-changing contributions to the industry by some extraordinary individuals.
ManagementJanuary 12, 202110 key foodservice trends in 2021The year 2020 was a year for the industry to forget, but a New Year brings new hope. It also brings new trends – plus, the continuation of some current ones into 2021.
ManagementJanuary 7, 2021Rosy daysA steak restaurant decorated in pink? "Of course,"says architect Ester Bruzkus. The oldest color in the world can actually do anything, you just have to trust it. Encouraging words.
Chef's LifeJanuary 4, 2021Food School: Dead Man’s FingersDead Man's Fingers, the rare blue cucumber brings in pizzazz. Called the blue pod, Dead Man's Fingers as well as Blue Sausage Fruit, these fruit stand out thanks to their unusual cobalt blue to blue-violet color.
Chef's LifeDecember 28, 2020A collision of taste, aromas and sensor technologyWhether you're sensitive to bitter tastes or not, no other taste component has greater individual, varying personal perceptions. Sensor technology findings are still used relatively seldom in gastronomy. However, understanding how to deal with taste and aroma in the proper way...
InnovatorsDecember 23, 2020Spot: LeónPía León was the first woman in the kitchen at Central. At the time, everyone expected a honeymoon and maternity leave. But today things look differently, considering she was named Latin America’s best Female Chef 2018 and runs her very own...
ManagementDecember 21, 2020Sowing the seeds of successPlant-based food is proving to be a growing and lucrative profit center for operators worldwide. Alongside the future potential in lab-grown meats, the market represents an opportunity big brands can no longer keep off the menu.
ManagementDecember 16, 2020Coping with the crisisAs we near the end of 2020 and the development of three vaccines against Covid-19 gives hope to us all, we explore the inevitable changes this past year has brought to the foodservice landscape
Chef's LifeDecember 14, 2020Mother Nature’s SonIt is truly the Garden of Eden for health food enthusiasts – over seven acres of sun-kissed land in the middle of the Camargue, with 200 different kinds of fruit and vegetables growing in Mother Nature's most beautiful setting.
Kitchen 4.xDecember 11, 2020Unoccupied beds? HospitalityHelps sets an example for Covid patients.The hotel technology enterprise Cloudbeds has developed an impressive creative concept, which utilizes empty hotel rooms to full capacity. The initiative HospitalityHelps offers an online platform which provides rooms for Covid-19 patients, as well as their family members or caregivers.
InnovatorsDecember 9, 2020Swiss high-flyer waiting for Salzburg AirportAwarded three Michelin stars and 19 Gault&Millau points, international top chef Andreas Caminada has been on an unprecedented rise for many years. In December, the Swiss chef was supposed to present his IGNIV restaurants in Hangar 7 at Salzburg Airport, where...
ManagementDecember 3, 2020Certainty in change: predicting the next decade‘Sure things’ might be easier to predict when the going is good, but how impacted are long-term restaurant trends when a global crisis strikes?
Chef's LifeNovember 30, 2020Goose easy peasyWe used to say the way to win a man's heart is through his stomach. However, these days it's all about comfort food. In other words, food that is tasty, comforting and indulgent, food that evokes the past with the same...
Kitchen 4.xNovember 26, 2020Ghostly growth: the rise of dark kitchensThe growth of dark or ghost kitchens has accelerated in this challenging year as the delivery-only concept has provided foodservice operators with a different way to trade during the pandemic.
ManagementNovember 20, 2020Ready for all three phases of the pandemicCorona comes in waves, and the measures imposed constantly keep us on our toes. At times everything is under control and restrictions are lifted for the most part. However, at other times lockdown measures are adapted according to the current situation...
Kitchen 4.xNovember 16, 2020Virtual restaurants: new model hospitality?After the worst few months in hospitality history is the app-powered takeout and delivery model of virtual restaurants a beacon of hope or the start of a slippery slope?
ManagementNovember 13, 2020Outside is the new inOne thing we all have to used to is that Corona is a permanent guest and the measures surrounding it are impacting and driving business – to a sometimes greater, sometimes lesser degree. However, even the strictest of lockdowns is over...
Kitchen 4.xNovember 11, 2020The future of the hotel industryEven if we sometimes feel it is only possible to plan things day-by-day, it is still intriguing to ponder what the future might hold. This is particularly true when it comes to the hotel industry, which has been hit so hard...
Chef's LifeNovember 9, 2020Zero waste: empty organic waste containers are the futureUnited Against Waste, in cooperation with the University of Natural Resources and Applied Life Sciences, Vienna and the University of Applied Sciences, Oberösterreich, has investigated the sources and causes of food waste. These are the results:
Chef's LifeNovember 2, 2020Inua vs Corona: How the Japanese Noma fights the virusCopenhagen's Noma is considered one of the best restaurants in the world. René Redzepi's radical focus on only using local products, creating purism on the plate and a casual to hospitality – all this has inspired many young chefs around the...
Chef's LifeOctober 28, 2020A menu à la food wasteFood waste and disposable tableware are not necessary. With their project Wasteware, Kilga and Gollacker demonstrate how sustainable design and cuisine can happen. In Europe, almost 90 million tons of food are thrown away, and about 30 million tons of waste...
ManagementOctober 21, 2020Five tips for a personal brandKTCHNrebel gives tips on how to create a personal brand in five steps.
Chef's LifeOctober 19, 2020Flourishing ProspectsWhether sugar-coated, dried, powdered, concealed as essence or nicely laid out – many flowers are edible and increasingly end up on our plates and in our glasses.
Chef's LifeOctober 15, 2020Fish Wall StreetTokyo’s Toyosu Market is to seafood what Wall Street is to stocks and bonds: a financial seismograph for the entire industry, a hub of world trade. The number-one currency here is tuna, the most important of the five hundred-some types of...
ManagementOctober 13, 2020Saving the world spoon by spoonEating well and saving the climate – an impossible task? Not at all! Those who embark on a well-informed journey into the future of gastronomy will still be at the forefront tomorrow and beyond. The digital conference HolyTisch was full of...
Chef's LifeOctober 8, 2020Vintage cooking, contemporary methodSometimes gastronomy behaves like the fashion industry: more and more trends in less and less time. And then, there are things that become timeless. Such as vintage fashion. Or smoking food. But what is behind the trend of re-energizing an apparently...
Kitchen 4.xOctober 5, 2020A tasteful step into the futureThese are the times. Nobody knows what it will be like tomorrow, let alone the day after tomorrow. It is futile to ask what gastronomy will look like in the next few decades, what we should get ready for and how...
ManagementSeptember 28, 2020Do it for the gram!Sure, the price is right and the sites nearby – sounds good. But neither of these are the top priorities for younger generations. How Instagram is changing the hotel industry and why you shouldn't simply ignore it: see for yourself.
ManagementSeptember 24, 2020Inside out: Biophilic designThis type of design has long influenced architects and interior designers. Now, more and more hotels have started using their own “lite” version...
- ManagementSeptember 21, 2020Cutting plastic out of the kitchen
Leading the way in the foodservice fight against single-use plastic. Plastic. The once wonder material offering countless benefits is now increasingly vilified in the court of public opinion. And perhaps rightly so. With just 9% of all the plastic ever produced...
Chef's LifeSeptember 17, 2020The meat of the matterCarrie Chan CEO of Avant Meats discusses the science behind the most sustainable and energy efficient alternative to meat production: cultivated meat. In 2015, businesswoman Carrie Chan went vegan. Soon after, she realized that the threats to the planet posed by...
Kitchen 4.xSeptember 15, 2020Urban food: How agriculture is becoming an urban economic systemIn the future, food production will move closer to consumers – right into cities, supermarkets and restaurants. It doesn't get fresher or more local than this!
Chef's LifeSeptember 10, 2020Just what the doctor orderedHow one Illinois food hall is serving up not just a great variety of food, but unique opportunities for female and minority-owned businesses. Offering a delicious array of flavors all under one roof, with the ease and comfort of a communal...
InnovatorsSeptember 7, 2020Lots new in the NorthFor many centuries, surviving a long Nordic winter in Finland was something you had to be prepared for – those who did not take proper precautions were in for it. Collecting, drying, pickling, salting and fermenting were therefore an essential part...
ManagementSeptember 4, 2020What will travel be like during the days of Corona?The effects of the Corona crisis on the hotel and tourism industry are becoming increasingly obvious and tangible. mrp hotels knows what should be taken into account for the summer. The Covid-19 pandemic imposes new requirements on hotels. How long these...
ManagementSeptember 2, 2020Expert Summit Hotel & Marine: high flying for inquisitive mindsBusiness is booming, the place is the talk of the town, sales are steady and there is plenty left over by the end of the day. Yes, this is all happening despite the days of Corona. You can do this in...
ManagementAugust 27, 2020Practical guidance for how restaurant operators can bounce backWe take a look at the key considerations for restaurants as they reopen. As restrictions lift in countries around the world, bars, restaurants and cafes are once again serving guests with, not just great food, but the opportunity to break bread...
InnovatorsAugust 24, 2020British chef Ben Tish on his most personal project yetOn the back of the successful opening of his most recent restaurant, Norma in central London, Ben Tish is keeping very busy indeed.
ManagementAugust 18, 2020Restaurant 4.0: affective hospitalityThe restaurant of the future, or 4.0 as it were, is the subject of trend research, competitions and wild speculation. KTCHNrebel took a "seat" in the digital classroom and checked out what is going on.
Chef's LifeAugust 13, 2020The New age of food – How is convenience created?How is convenience created? What really matters during production? We offer an exclusive look behind the scenes in this industry, which was so forward-looking in the days of Corona, and let you know what ghost kitchens, roasting lines and meat cubers...
ManagementAugust 5, 2020Contactless comebackThe hotel industry has practically come to a standstill due to the global Covid 19 lockdown. But what strategies can be used to make a comeback that does justice to employees and guests? In a recently published study, the Fraunhofer Institute...
ManagementAugust 3, 2020A glance into the culinary crystal ball: Hanni Rützler’s Food ReportA look back: In many ways, Hanni Rützler's Food Report is a lot like Santa Claus: you can hardly wait to see what goodies are in store for you. This year Rützler surprised us yet again by offering up a new...
InnovatorsJuly 30, 2020Better BedsA good night's sleep should be the main hallmark of any hotel. KTCHNrebel spoke with sleep expert Jens Rosenbaum and hoteliers about sleeping, lying comfort and what you can do to ensure sound sleeping.
ManagementJuly 28, 2020The future is now!In an exclusive interview, Harry Gatterer, Managing Director of the "Zukunftsinstitut" reveals how Corona has changed the working world forever - and why the gastronomy industry may be headed for a battle in the trenches...
ManagementJuly 22, 2020How to become an outstanding brand for hospitalityEdward Francis ditched his A levels to learn more about food, wine, design, branding and all the other ingredients of an unforgettable hospitality experience. In 2015 he felt good enough to set up his Rebel Agency and gradually evolved his business...
Chef's LifeJuly 20, 2020Bauhaus for restauranteursRené Redzepi’s already written history. Now he’s moving on to textbooks. Noma revolutionized Scandinavian cuisine by drawing inspiration from a Swedish Army survival handbook; now its owner has his eyes on a very different prize. In 2011, seeking new ways to...
ManagementJuly 16, 2020Hygiene is now more important than everWill the industry have to adjust its hygiene standards in the future? KTCHNrebel asked a hospital cook, a hygienist and a disinfectant manufacturer – in other words, those who really need to be in the know – about what "optimal" hygiene...
ManagementJune 30, 2020Lockdown, stock and barrelWe take a look at the impact of coronavirus on the European supply chain and how food and beverage producers are adapting now the lockdown is lifting. Lockdown has severely impacted the foodservice industry, with many businesses, including countless restaurants and...
ManagementJune 25, 2020Hospitality is ready to serveAs the foodservice world opens up in a post-pandemic era, we take a look at what customers, venturing out after months in lockdown, can expect to experience across the globe.
InnovatorsJune 22, 2020Eduard Xatruch: pushing the limits of the imaginableJust sit back and let the adventure come to you - an evening at Eduard Xatruch’s restaurant is like a trip to the movies, minus the stale popcorn.
ManagementJune 18, 2020Allergens in foodservice: the state of playBefore the Covid-19 pandemic struck, European hospitality had begun to focus increasingly on allergens and food safety across Europe. But as Jon Horsley discovers, there will still be some way to go to eliminate risk for diners when the shutdown is...
Chef's LifeJune 15, 202020 Best Chefs on Instagram 2020Underdogs and top stars, hobby and professional gourmets: They all cavort on Instagram. Instagram connects gourmets across kitchen and country borders. This year, the gastronomic community is provided with highlights from all over the world, expanding culinary horizons and triggering food...
ManagementJune 10, 2020How will news be spread around the world?On the 5th of May RATIONAL, world market leader concerning the topic of combi-steamers, presented its latest model: the iCombi Pro. For the first time exclusively online. KTCHNrebel interviewed Michael Fink, Executive Vice President Marketing, who has been working with RATIONAL...
Kitchen 4.xJune 8, 2020Let’s connect! Food transparency through blockchainRecent food-related scandals (horse meat lasagna, anyone?) as well as increased health and ethics awareness have made many consumers realize just how little they actually know about many of the foods they eat. Now, the demand for transparency is growing -...
ManagementJune 4, 2020Protect to serve – the issue of kitchen safetyIn light of cases of kitchen workers suing high-profile restaurants for injuries sustained on the job, Jon Horsley talks to foodservice professionals about how to ensure best practices for safer workplaces are in place for when the Covid-19 shutdown is lifted
ManagementJune 2, 2020From one, everyone learnsA city is writing gastronomic history. While in other parts of the world the clocks continue to tick at their usual pace, in Copenhagen the future already seems to have arrived. Apparently, the Danish capital offers an ideal breeding ground for...
ManagementMay 27, 2020Pandemic of ideas for restaurantsThe new rules spoil pleasure and enjoyment? No Way! Gastro-Professionals worldwide show us: True hospitality can survive this crisis and hygiene measures don’t need to be an obstacle. Some restaurants in this list have been using these concepts for decades -...
Chef's LifeMay 25, 2020Raw desireA health food deli is shaking things up on the Florentine culinary scene. #RAW, in the up-and-coming Santo Spirito district, breathes new life into traditional Italian fare.
ManagementMay 20, 2020The order of the day: New hygiene standards in the hotelGradually the hotels are opening their doors again - following new rules. While in the past shaking hands, mini-bar and a well-filled breakfast buffet were a sign of appreciation for the guest, in the days of Covid-19, this has now changed....
ManagementMay 14, 2020China as a blueprint – What’s after the crisis?Who needs adventure anymore? Europe is loosening the lock down a little more every day and it is already clear that nothing will ever be the same again. But how will it be? Nobody can say that for sure, but you...
ManagementMay 12, 2020Foodservice in a post-pandemic worldAs countries around the world start to emerge from lockdown, restaurants have to face up to the challenges imposed by Covid-19. Tina Nielsen speaks to chefs and consultants about how the restaurant landscape is likely to change and what it means...
ManagementApril 30, 2020From 90 to 250 meals: Against the crisis with luxury delivery serviceOnly a few months ago, at the end of 2019, Eric Menchon of Le Moissonnier in Cologne was named "Chef of the Year" by the editorial staff of "Feinschmecker". Four months after the turn of the year, nothing is the same...
ManagementApril 27, 2020Coffee-CompanyWe have already heard about the idea of coworking, which is something like a patchwork office. However, more and more hotels – and in US, also restaurants – are offering up their tables to digital nomads.
Chef's LifeApril 23, 2020Hemp – A crash courseOstrasized or valued? The consensus is in: the potential of this plant has not yet been fully tapped. One of the oldest crops in the world, hemp has always been cultivated and used by civilizations in many different ways.
ManagementApril 21, 2020Purpose in a time of coronavirusPurpose has become something of a buzzword over the last few years, as companies in every sector strive to develop a more engaged and productive workforce.
Kitchen 4.xApril 16, 2020All the flavor that’s fit to printPrinting already revolutionized the world once. It could be time for a repeat performance. Back in the 15th century, it was the printing press. The 2020 printing revolution involves a very different product: plant-based meat. Culinary sensation or cheap gimmick? We...
ManagementApril 7, 2020The response to COVID19: How the restaurant sector is adapting from table service to deliveryAs the Covid-19 pandemic continues its devasting spread, the foodservice industry across the globe is feeling the effects. With several countries now in lockdown and others encouraging extreme social distancing, dining out has become nearly impossible.
ManagementApril 1, 2020How restaurants are generating revenue even during the Corona crisisThe Corona pandemic is affecting every company. Some companies are in fear for their existence, while others are being supported by their primary sales channel during this extraordinary time: online. Entrepreneurs who hadn’t yet considered alternative sales channels before 2020 are...
ManagementMarch 26, 2020Gastro power through womenWhat?! International Women's Day was weeks ago and now we're already back to talking about this? Sorry, but this is something we have to discuss. After all, this puts us right smack in the middle of one of THE industry's most...
InnovatorsMarch 17, 2020Bring it on homeAfter a career that has taken him around the world, chef Jonathan Gushue has settled on a remote island close to his birthplace. He tells us about the journey.
ManagementMarch 4, 2020Mayday fish in distressOverfished oceans, cheap fish pumped full of hormones...we can’t keep this up for much longer! The future lies in sustainable aquaculture, whose pioneers have begun showing the world the way forward.
Chef's LifeMarch 2, 2020One hundred percent passionThe shortage of skilled workers makes today's gastronomy industry hot under the collar. The future looks bleak. However, the orange flame adorning the aprons of the Guerilla Chefs exudes nothing but confidence. With a completely new range of programs and courses,...
InnovatorsFebruary 26, 2020Chefs of the DecadeThe Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.
Chef's LifeFebruary 19, 2020How much does one earn in gastronomy – An international overviewWe shouldn't talk about money. Or should we? We take a look at the current state of wages and salaries in gastronomy: How much does a chef earn during their training – and how high a salary can they expect...
InnovatorsFebruary 12, 2020Professional kitchens are getting smarter.Digitization, networking, artificial intelligence - everyone’s talking about them, and now they’re becoming a top priority in professional kitchens around the world. And that includes Rational, the Landsberg-based manufacturers specializing in thermic food preparation appliances and equipment.
Chef's LifeFebruary 6, 2020CBD: Game-changing hit or passing fad?CBD, THC, hemp, cannabis – trendsetters are touting them as the next big high for food service operators, but legislators remain concerned.
Chef's LifeJanuary 30, 2020Check out what’s fermenting!Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.
InnovatorsJanuary 27, 2020Hilton Prague – Latest food production trends for large scale eventsFranco Luise doesn’t shy away from big jobs. As the kitchen director of the Prague Hilton, he manages a team of almost 70 chefs - and has made as many as 1500 guests happy at once with his culinary creations. His...
ManagementJanuary 20, 2020Hey good lookin’!The big cities of the world are full of restaurants with concepts planned down to the tiniest detail, but many places don’t extend that same passion for design to staff clothing. That’s beginning to change.
Chef's LifeJanuary 16, 2020The restaurant at the end of the universeThe World’s Best Restaurant of 2019 is about as far away from glamorous metropolitan life as you can get... but here, in the South African fishing village of Paternoster, De Wolfgat creates dimensions of flavor that big-city foodies can only dream...
InnovatorsJanuary 3, 2020Hidden treasures“I’m Pía León, from Lima, Peru,” Latin America’s Best Female Chef introduces herself modestly. The blonde Peruvian doesn’t seem the type to let success go to her head. We Germans tend to think of Latin Americans as easy-going, and she certainly...
Chef's LifeDecember 30, 2019Gastro glamour and food punksThe HongKong Special Administrative Region is also a glowing exception in gastronomic terms: How can it be that a Spainard is revolutionizing Japanese cuisine, that a Frenchman isn't into fusion cuisine and an Italian is making the world's best pizza in...
InnovatorsDecember 23, 2019The dream catcherOn the western shore of Lake Garda, the exceptional chef Riccardo Camanini turned a simple bathing beach into a first-rate culinary Mecca at the age of 42. Here's why he didn't make one cent with it for two years - and...
Kitchen 4.xDecember 18, 201920 global foodservice trends for 2020It’s been another rollercoaster year for the worldwide foodservice and hospitality sector. What will 2020 hold? We’ve compiled a list of the top trends to keep you in the know.
InnovatorsDecember 16, 2019The gastro-governorHe’s one of the most successful restaurateurs in the world, and he practically has a cult following in the US. How 70 businesses, 5,000 employees, and annual sales in the nine-figure range give Wolfgang Puck even more motivation to try new...
InnovatorsDecember 11, 2019“Every day brings new inspiration”It's the smile that gets you. This warm smile, warm like the decor, the light, like the golden saffron soup that is now in front of you. This is how he smiles, the man who fled Albania alone when he was...
ManagementDecember 6, 2019Social media in gastronomy – a blessing or a curse?The discussion around the topic of social media in gastronomy always comes with two completely different perspectives. While one side takes advantage of the opportunities offered by social media and considers the many different ways it can be used to...
Chef's LifeDecember 5, 2019Out of the kitchen, customers await!Show us your cooking skills. Show yourself. The fine art of self-promotion is more important than ever, because today’s most successful cooks are symbols of their own personal brand. Showmanship and networking talent are the new key ingredients to gastronomic success.
InnovatorsDecember 2, 2019The Normal OneTwo-Michelin-starred British chef Paul Cunningham is causing an uproar in Denmark with his explosively flavorful cuisine. Why the self-supporting chef doesn’t get all the hype, and what really matters when it comes to cooking.
ManagementNovember 28, 2019Restaurant 2050: “Meat and fish are becoming rare products”Author, photographer, publisher... Thomas Ruhl does a little of everything. As the co-founder and publisher of the renowned food magazine Port Culinare, and the co-organizer of the Chef-Sache culinary symposium, Ruhl knows all about food and restaurant trends.
InnovatorsNovember 25, 2019Born to cookThe Le Pressoir d’Argent opens at the Grand Hotel Bordeaux in 2015. Just four months later, it receives its first Michelin star. Sounds like your typical French success story, right? Wrong! The dream team running this kitchen is a British-Israeli duo.
ManagementNovember 20, 2019At Hilton, vegetables are the new meatTravel with purpose – this is Hilton’s Corporate Responsibility strategy. The focus is on sustainability, including in the kitchen. More plant-based food is key. They are well aware of this at Hilton Singapore, where Executive Chef Kazi Hassan, a renowned gastronomy...
InnovatorsNovember 18, 2019The science of good tasteWhere do you find business partners in California? Google, sometimes. Brian Chau, a San Francisco-based food scientist, was looking for a place where he could develop new formulas in peace; Dan Mills was dreaming of opening a maker space where all...
Kitchen 4.xNovember 7, 2019How Artificial Intelligence is tracking the Food Trends of tomorrowThe food market used to be fairly stable and slow to change, but the Internet, social networks, and e-commerce have drastically accelerated and democratized the industry. New trends and crazes are popping up every day - how can anyone keep track...
ManagementNovember 4, 2019A whole new can of wormsWorm pastries? Worm omelets? Why slimy invertebrates may have future culinary potential - and how spinach-green innards became a million-dollar industry.
Chef's LifeOctober 31, 2019Work less pay hard!Work hard, play hard is on its way out. What Generation Z expects from the working world - and how companies can win their long-term loyalty.
ManagementOctober 28, 2019Food delivery and the lazy economyOutlining the current picture of the food delivery market in Asia where several players are jostling for position.
Kitchen 4.xOctober 24, 2019How we’ll be eatingEvery two years, as part of the "Restaurant of the Future" competition, creative minds come up with fresh new ideas for tomorrow's restaurant concepts. The contest was started by Willy Faber, the editor in chief of the trade magazine Gastronomie-Report.
ManagementOctober 21, 2019No crapFrom Zero to Hero: More and more restaurateurs have had enough of food waste and excess packaging. Nolla in Helsinki and Café Botanico in Berlin are demonstrating a different approach.
Kitchen 4.xOctober 16, 2019Stop eating plastic – Time for the post-plastic age!It is virtually impossible to imagine our food production without plastic. These days, not only is it used for packaging, it's even part of our food. It's high time for new alternatives.
InnovatorsOctober 14, 2019Changing the gameBrought up with food at the centre of family life, Asma Khan’s London restaurant serves up home-style Indian cooking that has customers queuing. A trained lawyer, she discusses how she’s also working on ways to improve the way women are treated,...
ManagementOctober 8, 2019Better than BEEF?Meat 2.0: plant-based meat alternatives like beyond meat are all the rage these days. How this trend came about, what meatless meat is really made of, and how the battle of the fake meats is signaling a food industry revolution to...
InnovatorsOctober 2, 2019Ghetto Gastro: Soul food with a side of politicsNothing’s more American than apple pie - until you draw a chalk outline on the plate and turn it into a political statement. The deconstructed dessert and Black Lives Matter commentary is the product of Ghetto Gastro, a culinary collective that’s...
InnovatorsSeptember 30, 2019The boss in PortugalTop chef and global player: Two-Michelin-star-holder José Avillez has revolutionized Portuguese cuisine, and his unparalleled restaurant empire now encompasses an unbelievable 18 locations.
ManagementSeptember 26, 2019Generation ABC – Play food from the futureSo everyone knows you shouldn't play with your food, right? Wrong! You can actually learn a lot by doing exactly this. The WIN WIN Sustainability Award Gothenburg has therefore designed a range of toys created for the 3D printer, which replicates...
ManagementSeptember 23, 2019Jetset chefsClaus Meyer, Wolfgang Puck, Jamie Oliver... how superstars and industry luminaries are bringing their casual concepts to train stations and airports and turning them into seemingly inexhaustible cash cows.
ManagementSeptember 17, 2019Hot CommoditiesMysterious grass roots in the deepest Amazon. A cannabis-based menu in L.A. Brazilian wood sorrel up in the Alps. What the world’s most exotic and forbidden herbs are capable of - and how they’re coming to Europe.
ManagementSeptember 9, 2019The pop-up restaurant phenomenon: When taste is time-limitedReady, set, serve! Pop-up restaurants are still all the rage, luring even restaurant luminaries in for culinary quickies. These temporary tastemakers are versatile enough to create opportunities for ambitious start-ups as well as established restaurateurs. LADEN EIN, a stationary pop-up...
InnovatorsSeptember 3, 2019Queen of the EastThai chef Bee Satongun of the Michelin-starred Paste in Bangkok dishes up meals fit for royalty at Hangar-7, opening up new horizons for European diners - and not just in the culinary sense.
ManagementAugust 29, 2019The heart of the hotelGastronomy is front and center at Roomers Munich. The clever mind behind their diverse concepts is Executive Chef Matthias Stuber.
ManagementAugust 27, 2019Welcome to the futureWho knows what hotels will look like in the year 2050? Answer: we do! Hotels of the future already exist today. A study by Villeroy & Boch (which we reported on earlier) has us drooling over the coolest future-hotels in the...
ManagementAugust 21, 2019Not trash but treasureRoot to stem is the new nose to tail! Why vegetable leftovers are all the rage, and how the culinary elite are using them to usher in a new era.
Chef's LifeAugust 12, 2019The chef and his armyThey're young, they're ambitious, they know the sky's the limit. The Guerilla Chefs are a group united by a common attitude and a common goal: To bring creativity, fun, and appreciation back to everyday kitchen life. We asked Simon Kolar,...
InnovatorsAugust 7, 2019Cook for your life! Masterchef Shipra Khanna’s path to freedom through the kitchenThe clock is slowly ticking down. Two minutes left, and nowhere near all 100 dishes are ready. A young woman and her rival are whirling through a tiny show kitchen, as chaos rages all around them. The overambitious moderators shout words...
ManagementJuly 28, 2019Plants take center stagePlant-based foods have stepped out of the shadow of the age-old meat-vs-fish question, and are finally enjoying the limelight in menus, cookbooks, and household fridges. New products and creative recipes are taking plant-based food to the next level.
ManagementJuly 22, 2019Some like it hotBakeries have many of the essential ingredients to serve hot dishes as well as pastries, a move that could boost customer spend in a competitive market. Elly Earls finds out whether the shift from bakery to full-service restaurant can be sustainable...
InnovatorsJuly 18, 2019Anthony Sarpong – The BalancerAnthony Sarpong is always good for a surprise or two. The 37-year-old Ghanaian-born chef has a reputation for being a culinary Girl Friday - a spectacular chef with a host of other talents. The restaurant he runs in Meerbusch, North Rhine-Westphalia,...
ManagementJuly 10, 2019The ultimate guide to restaurant reviewsPositive online reviews are the lifeblood of many restaurant businesses, but what if they’re not real? KTCHNrebel reports on why reviews matter, how to manage yours and what’s being done to crack down on fake ones.
ManagementJuly 8, 2019Word power! – The perfect tone for menusChoices, choices! Customers may agonize over what to order, but for chefs, it’s the menu itself that feels like a decision-making minefield: not just what goes on the menu, but HOW it goes on the menu. KTCHNrebel’s been hearing a lot...
InnovatorsJune 26, 2019Leisurely gardener, passionate chef: Mauro ColagrecoMauro Colagreco, an Argentinian chef with Italian roots in France, is living his best life. His restaurant, Mirazur, and its gardens are perched atop a jagged cliff in Menton, a Côte d’Azur village famous for its lemons.
Chef's LifeJune 24, 2019On top of the worldUp on the High Alpine Road in Hochgurgl, Austria, Basilius Praxmarer runs Top Mountain Crosspoint, a combination restaurant, toll station, motorcycle museum, and alpine train station. He and his team feed over 1,000 customers per day.
Chef's LifeJune 17, 2019A quick guide to saving the worldAs any third-grader can probably tell you, the Earth is unique, and it’s a perfect place to live. So why wouldn’t we protect something so valuable? It seems like not even adults can answer that one.
InnovatorsJune 13, 2019FiredancerBurning ideas. Swedish chef Niklas Ekstedt is singlehandedly creating a countertrend to modern cuisine, wowing diners with near-forgotten techniques and food that’s... hot like fire.
ManagementJune 11, 2019“Well-Being and Self-Realization” Gen Z in the restaurant worldGeneration Z in the restaurant world – Economist and author Prof. Christian Scholz advises employers on what really matters. KTCHNRebel sat down with Prof. Scholz, to discuss Generation Z not only as future employees but also as customers.
ManagementJune 6, 2019Urban gardening and vertical farming: cities in bloom, green-thumbed chefsSome people think of gardening as a hobby for little old ladies, and the words “garden party” conjure up mental images of stuffy rich folk playing croquet. But now plant enthusiasts have shaken off their old-fashioned image— thanks to urban gardening...
ManagementJune 3, 2019Study: The future of hotels – what a world!Same, same but different, including in the hotel world. Who are the hotel guests of tomorrow? What drives them? What hotels will they be excited about? A recent study offers astonishingly precise answers.
Chef's LifeMay 31, 2019Rice, rice, babyMany know it as the warm drink from their local running sushi restaurant: Brian Polen and Brandon Doughan have reinvented the traditional Japanese sake in their Brooklyn Kura restaurant in New York – Made in America.
ManagementMay 27, 2019Criminally deliciousServing time: At The Clink, prison inmates serve gourmet meals... Inside the restaurant, cell phones and purses are forbidden. No alcohol is served, and routine security checks are always a possibility.
ManagementMay 23, 2019The business case for plant-based burgersVegan burgers that look, taste and sizzle like the real thing, are proving a boom to restaurant operators. As costs come down and consumers continue to reduce their meat intake, the business case is only going to get more attractive.
ManagementMay 20, 2019No show = no go!What do top chefs do when they’re booked solid, but then evening comes and their tables are empty? No-shows can be deadly for restaurateurs - but there are ways of fighting back.
InnovatorsMay 16, 2019The king of fusionFrance meets Southeast Asia: Julien Royer was a guest chef at Hangar-7 – and celebrated the best of two worlds with the congenial Ikarus team.
InnovatorsMay 9, 2019Shani and the CityAnd for his next trick: star Israeli chef is bringing his trendy Miznon concept to the City that Never Sleeps.
ManagementMay 6, 2019Future 50 Foods: The ingredients in our nutritional futureIt’s a challenge unlike any we’ve ever faced: Our use of natural resources and our intense focus on just a few foods are putting our health and our planet at risk. The Future 50 Foods report compiled by Knorr and the...
ManagementMay 2, 2019Checking into tomorrow – the hotels of the futureA hotel is a hotel is a hotel. But is that going to change? A recent study by the experts at Villeroy & Boch sheds new light on what hotels might look like a few decades from now. Here’s the best...
ManagementMay 2, 2019“Not even Wi-Fi” in the hotel of the futureHotels of tomorrow - where will the journey take us? An interview with Oona Horx-Strathern, a trend expert with the renowned Zukunftsinstitut, which released a study of its own on this topic.
ManagementApril 25, 2019Anyone for crickets?Plant-based, lab-grown and insect proteins may currently be at the fringe of the protein market, but as big money continues to roll in, all signs point to them staying the course.
Chef's LifeApril 23, 2019HYPER, HYPER!Plant superstars and meat with storytelling: How food trends develop and what they say about us.
ManagementApril 17, 201925Hours hotels: refreshingly different.Young and dynamic may not be the first words that come to mind with most hotels, but that’s how 25hours describe themselves on their company website—and fittingly, too. “Traditional” hospitality may be 25hours Hotel’s starting point, but they’re taking it in...
ManagementApril 15, 2019WHAT’S HOT in Concepts & Food: The 2019 TREND GUIDEIt almost seems like food these days is more about ethics than pleasure: Hip foodie lunchrooms are all about the sustainable, the nutritious, and the vegan. Getting rid of plastic straws is practically common courtesy anymore, and many places use it...
InnovatorsApril 8, 2019Making a splashOver the last ten years he has served everything from the sea except fish: How the chef and explorer Ángel León is revolutionizing the way we eat with his 3-star restaurant Aponiente in Cádiz.
ManagementApril 3, 2019From Waste to TasteDouglas McMaster: brilliant, uncompromising, uses a lot of superlatives. Also, kind of a rock star. His first restaurant, Silo, which opened in Brighton in 2014, takes the “zero waste” idea to new heights. Since September 2017, the 31-year-old British chef has...
InnovatorsApril 1, 2019Its a kind of magicForget about Harry Potter, because Anthony Sarpong has brought magic to the kitchen! The Ghanaian-German cook about his restaurant Anthony’s Kitchen in Meerbusch, multiculti and Netflix.
Chef's LifeMarch 28, 2019Working in MalmöStronger together should probably be printed on the Swedish flag. Malmöers are calm and relaxed, and they approach every problem as a team. Read on for more career tips for Sweden’s southernmost city.
InnovatorsMarch 25, 2019Food Emperor of the Middle KingdomWhat André Chiang, beacon of gourmet Asian cuisine, thinks of Michelin stars; why chefs aren’t artists; and how Chiang’s long shadow is catapulting Taiwan’s culinary scene into the future.
ManagementMarch 21, 2019Food for Follows – Social media as a payment methodPhotos, shares, ratings, likes... it seems like nobody goes to a restaurant anymore without documenting it online. People sit there letting their food get cold while they snap the perfect pic of their plates. Those pics can benefit both them and...
ManagementMarch 14, 2019Celebrating 100 Years Hilton and 1000+ culinary ideasIt all started when Conrad Hilton bought his first hotel in 1919. Today, Hilton is one of the world´s largest, fastest growing hospitality companies with 17 brands and 5,500+ properties in 113 countries. Reaching the milestone of the 100th birthday, the...
Chef's LifeMarch 11, 2019On the hunt for the tastiest plateCompetitions for young chefs are popping up everywhere these days, to the point that it’s almost hard to keep track of them all—let alone figure out which ones are really important. Hamburg? Milan? Las Vegas, maybe? How about a national competition,...
InnovatorsMarch 7, 2019Cooking unplugged at full power: Christoph BrandDo you love music? Then you’re right on the nose with the flying cook Christoph Brand. Because the native of Hesse stirs his cooking spoon with even more passion with perfect sound. Classic chef training paired with enormous enthusiasm for high-quality...
InnovatorsMarch 4, 2019The AlchemistThomas A. Vilgis is a professor of theoretical physics at the Max Planck Institute of Polymer Research. He is also an avid hobby cook and an award-winning cookbook author specializing in molecular gastronomy. He advises top chefs on creating new dishes.
Chef's LifeMarch 4, 2019Algorithmically delicious-How food pairing takes flavor to the next levelChocolate with onions? Strawberries on burgers? Bananas with wheat beer? Food pairing uses databases and molecular chemistry to create combinations that don’t seem like they’d go together, but turn out to be spectacular new taste sensations.
