Restaurant Full Service
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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.
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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...
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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
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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...
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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.
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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...
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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...
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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?
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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.
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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.
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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.
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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.
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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.
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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...
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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.
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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.
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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?
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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.
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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.
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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.
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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.
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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...
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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...
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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.
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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
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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.
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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.
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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...
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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?
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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...
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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.
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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...
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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?
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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...
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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...
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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:
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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...
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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...
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InnovatorsOctober 26, 2020The 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...
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ManagementOctober 21, 2020Five tips for a personal brandKTCHNrebel gives tips on how to create a personal brand in five steps.
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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.
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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...
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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...
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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...
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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...
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Chef's LifeOctober 1, 2020Plant-based seafood. The plant-based shrimp on trial.The small, salmon-red 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 oil come...
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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.
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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...
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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...
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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...
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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!
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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...
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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...
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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...
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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...
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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...
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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.
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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.
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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.
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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.
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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...
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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...
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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...
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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 -...
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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
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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...
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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 -...
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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.
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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....
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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...
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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...
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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...
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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.
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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.
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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.
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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...
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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.
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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...
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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...
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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.
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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.
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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,...
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InnovatorsFebruary 26, 2020Chefs of the DecadeThe Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.
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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...
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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.
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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.
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InnovatorsFebruary 3, 2020Over a mug of beer…For almost 20 years, Micheal Möller has been in charge of the legendary Hofbräuhaus 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 has...
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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.
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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...
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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.
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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.
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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.
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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.
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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.
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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...
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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...
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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...
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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.
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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.
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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.
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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.
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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.
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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.
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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,...
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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...
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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...
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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.
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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...
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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.
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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.
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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...
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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.
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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.
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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...
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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.
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ManagementAugust 19, 2019No 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...
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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,...
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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...
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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.
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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...
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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,...
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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.
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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...
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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.
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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.
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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.
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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.
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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.
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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...
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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...
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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...
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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.
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ManagementApril 29, 2019Four-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...
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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.
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Chef's LifeApril 23, 2019HYPER, HYPER!Plant superstars and meat with storytelling: How food trends develop and what they say about us.
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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...
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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...
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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.
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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...
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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.
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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.
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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.
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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...
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Chef's LifeMarch 18, 2019“We don’t want an image!”Surfing 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.
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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...
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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,...
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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...
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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.
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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.
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ManagementFebruary 28, 2019From uni to the hotel: Combatting a skills shortage as a career changerCompanies are getting creative when it comes to combatting the skills shortage. For example the British hotel brand, Premier Inn, which amongst other things simply invites applicants to castings instead of asking them to write complicated CVs and applications.
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ManagementFebruary 26, 2019Internorga’s food trends study: Putting restaurant concepts under the microscopeStreet food? Insect burgers? Over the past few years, restaurant trends have been multiplying as rapidly as yeast cultures during fermentation. (We’ll tell you in a minute why we picked that particular analogy.)
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InnovatorsFebruary 21, 2019Flavors of destinyStar chef Mauro Colagreco has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant, Mirazur, breaks down borders to rewrite the book on Mediterranean cuisine. Destiny obviously had a hand in Mauro Colagreco’s career. His story almost...
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Chef's LifeFebruary 18, 2019My greatest mistakeEven the greats of the industry don’t always do everything right. Here they tell you about their slip-ups and setbacks, what they learned from them and how they do it better today. This time: Selim Varol.
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Chef's LifeFebruary 11, 201925 Best Chefs of Instagram 2019Welcome to the Web’s culinary mecca! Instagram lets everyone from hobby cooks to Michelin-starred chefs give their followers a behind-the-scenes look at their kitchens. By dishing up bite-sized portions of “food porn”, brilliant gastronomic minds can expand their influence far beyond...
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Chef's LifeFebruary 4, 2019Aged to perfectionTender and delicious! Aging helps bring out the best in pork, beef, goat, and veal. Read on for a quick run-down of the best aging methods, a look at the microbiology behind the aging process, and an explanation of why aged...
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ManagementJanuary 30, 2019Levelling up Turkish gastronomyTraining and development center Gastronometro was founded three years ago with the goal of supporting and promoting Turkish gastronomy at home and around the world. Director Maximilian Thomae, the man behind the platform, explains what they’ve achieved so far and how...
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Chef's LifeJanuary 28, 2019Plant-based burger challengeDemand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.
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InnovatorsJanuary 24, 2019Creative, more creative, most creative: Lukas MrazRight now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant he joined his father Markus at in 2017.
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Kitchen 4.xJanuary 21, 2019Say what? Voice assistant for restaurants?Soon, almost half of consumers will prefer using a voice assistant to a website. Elly Earls finds out why restaurants need to be ready.
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Chef's LifeJanuary 17, 2019Out-standing steakStanding is the new sitting, if these Japanese idea exporters have anything to say about it. Read on to find out how Ikinari has New York rising to its feet.
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InnovatorsJanuary 14, 2019Killer from ManilaFrom dishwasher to top chef: how shooting star and part-time ninja Bruce Ricketts is taking the capital of the Philippines by storm with his Japanese fusion food.
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ManagementJanuary 13, 2019Legends: John Willard MarriottAmerican Dream poster boy John Willard Marriott went from Farmer’s son to one of the most successful entrepreneurs of the 20th century. Marriott International is the world’s largest hotel chain, encompassing brands like St. Regis, Sheraton, Starwood, and Le Méridien.
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InnovatorsJanuary 9, 2019Gordon Ramsay’s exIn 2017, Great Britain’s Queen of Cuisine stepped out of Gordon Ramsay’s shadow. Why Clare Smyth decided to go solo on her London restaurant, Core; the role potatoes play in her kitchen; and why horses nearly derailed her career.
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ManagementJanuary 1, 2019Ghost kitchen – gastronomic revolutionariesAbandoned parking lots in the shadows of tall bridges, romantic industrial settings, skylines... is this really where the gastronomic revolution is going to happen? Here, among the shipping containers that blend harmoniously into the desolate landscape? Of course! The epicenter of...
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Chef's LifeDecember 30, 2018Working in Mexico CityMexico, land of the Aztecs, has an incredibly diverse landscape, ranging from endless beaches and dense rainforests to massive gorges and spectacular mountains. The cuisine here is full of variety, too: cattle farms in the north, fish and seafood from the...
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Kitchen 4.xDecember 25, 2018Slow food, fastNow serving: the future! Or at least that's what's happening in San Francisco and Berlin, where restaurateurs are using digital technology to kick their health-food places into overdrive.
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Chef's LifeDecember 21, 2018“Chef life has gotten a lot easier”Architecture and shopping culture aren’t the only cutting-edge things about Dubai—it’s setting new food and beverage standards as well. Leading the charge is Steven Smalley, the UK native who joined the Hilton Dubai Jumeirah & Hilton The Walk hotel as its...
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ManagementDecember 19, 2018The restaurant-makerKurt Stan Wolf Zdesar, Australian by birth and Austrian by heritage, is a concept junkie and a sure-fire bet when it comes to spectacular profits on the international restaurant scene.
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ManagementDecember 17, 2018How 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 closing her Michelin-starred restaurant in Hamburg in 2011 and opening the CORNELIA POLETTO, she expanded her universe even further: with...
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InnovatorsDecember 13, 2018Star collector & kitchen revolutionary: Tim RaueIn Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Raue grew up on the mean streets of Berlin’s Kreuzberg district, and his youth was more about throwing down than dishing up—...
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ManagementNovember 29, 2018New Survey: Gen Y trends that are driving tomorrow’s dining economyResults from a new survey, which was conducted online in October 2018 by YouGov and sponsored by Planday, reveal three key drivers that Gen Y (Millennials born between 1980 and 2000) indicate will shape the restaurant sector of tomorrow.
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ManagementNovember 28, 2018Vision vs. reason? Having a vision is always a risk…Restaurants open, restaurants close. It’s the Circle of Life in the gastronomy world. But how come some places thrive for decades, and others fall apart after a few months? A 2005 Ohio State Univeristy study analyzed the situation in the USA,...
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ManagementNovember 26, 2018Gastronomy pro Mirco Kurreck’s tips for the F&B futureBesides being RATIONAL AG’s resident F&B expert, Mirco Kurreck also lectures at the IST School of Management in Dusseldorf... so KTCHNrebel obviously wanted to pump him for as much information as possible. We asked him about the current trends in the...
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InnovatorsNovember 21, 2018The perfectionist: André ChiangTwo Michelin stars, a spot on the The World’s 50 Best Restaurants list, countless other international awards... and now chef André Chiang can add the Diner’s Club Lifetime Achievement Award to his ever-growing resume.
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Chef's LifeNovember 19, 2018Off-Road CookingChef is more than a career—it’s almost like a personal brand. Chefs are food experts, organizational geniuses, artists, and revolutionaries, all rolled into one. When everyone else has gone home for the day, they’re hitting their stride, adrenalin coursing through their...
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Chef's LifeNovember 16, 2018Going whole hogFrom nose to tail: a chef with a sense of responsibility is the best thing that can ever happen to a pig. Plus: this little piggy went to market...
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InnovatorsNovember 13, 2018Massive RespectA creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and madness more skillfully than anyone else around.
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ManagementNovember 10, 2018Four foodservice trends for 2019Technology, sustainability and convenience are set to be the foodservice buzzwords for 2019, as Elly Earls discovers.
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ManagementNovember 9, 2018Countdown 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.
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Chef's LifeNovember 6, 2018Working 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 try their hand at new things, ride the gastronomy wave, and discover extraordinary and innovative ideas.
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Kitchen 4.xNovember 5, 2018The high-tech playgroundA new workspace has just opened its doors in San Francisco: an experimental playground for fans of high-tech cooking.
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Kitchen 4.xOctober 31, 2018Getting connectedThe Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
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Chef's LifeOctober 28, 2018Scary beautiful, damn delicious. Dessert illusions of chef Ben ChurchillAppetising is something else and nevertheless the food illusionist Ben Churchill’s dessert creations are the most trendy you can possibly make out of sugar. No other chefs play so virtuously with the combination of sight and taste, with the "ick" factor,...
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Kitchen 4.xOctober 24, 2018Rise of the robotsRobot restaurants are hitting the headlines everywhere from China to the US. Elly Earls finds out whether chefs should be worried.
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ManagementOctober 18, 2018A trend that’ll make you smile: Healthy hedonismThis trend was a long time coming. Haven’t we all spoiled our own fun often enough trying to eat healthy? Nibbling on carrots, counting calories, tallying points, watching our weight. We’ve all done it, whether we’re nine, nineteen or ninety. Women...
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Kitchen 4.xOctober 17, 2018Ultra-personalization: the next big thing?A restaurant brand in the UK can tailor your dinner to your DNA profile. Elly Earls finds out whether this is the future of foodservice. Personalization is something we’ve come to expect as standard in the quick service sector, particularly in...
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InnovatorsOctober 16, 2018Kimbal Musk: Geek chefHow microchips are revolutionizing American cuisine. When most people hear the name “Musk”, they think of Elon, the founder of Tesla and SpaceX. Kimbal Musk is involved in his brother’s businesses, and has a similar penchant for all things digital, but he...
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ManagementOctober 11, 2018Face offWhat’s it like to eat inside a giant weaving loom? Better than any place else, at least if you're in the mood for Nikkei cuisine, which Albert Adrià and Peruvian chef Jorge Muñoz have created a European home for in Barcelona.
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InnovatorsOctober 11, 2018No mediocrityThe truth lies somewhere in the middle. That’s the maxim Hendrik Otto cooks by at the Lorenz Adlon Esszimmer—and the results are proof that balance has nothing to do with mediocrity.
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Kitchen 4.xOctober 11, 2018Pixel 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...
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ManagementOctober 10, 2018Tableside circusNitrogen clouds! Jets of flame! Send that carrot through the grinder! Tableside cooking is experiencing a comeback, but is it added value or just cheap razzle-dazzle?
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ManagementOctober 9, 2018The new era can officially beginThe 25hours hotel chain is opening a new location in Paris, marking its first venture outside of the German-speaking world. CEO Christoph Hoffmann discusses future expansion plans and what a company can do to preserve its own “DNA”.
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InnovatorsOctober 9, 2018The 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... which is why Peruvian fare has become such a big thing in the culinary world. Peruvian restaurants are popping up...
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Chef's LifeOctober 8, 2018Front of House vs. Back of HouseIs the divide for real? Anyone who’s ever worked in a restaurant knows about that eternal divide between kitchen and service. No, not the pass. It’s more of an invisible barrier, a sense of two worlds colliding, almost like they’re two...
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Chef's LifeOctober 8, 2018Culinary schools: shortcuts to kitchen paradise?Culinary schools can set you back between $10,000 and $100,000, which is pretty intense considering that the average cook barely makes $10 an hour to start off. Even so, more and more young people are applying for hotly contested spots at...
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Kitchen 4.xOctober 7, 2018Artificial food and dairy substitutes – Comfort food from the science labNew York, the not-too-distant future: gray smog lingers over the streets of an overpopulated city. The world’s natural resources are practically gone; precious water and food are astronomically expensive. While the majority of the impoverished populace struggles every day to find...
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ManagementOctober 1, 2018F&B – fit for the futureAn interview with Jan Smeets, Recipe for Concept. Restaurant & Bar Concept Development. The Dutchman is one of the most experienced concept developers in the entire industry—he’s been working in the gastro industry since 20 years and as a concept consultant...
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ManagementSeptember 26, 2018Food waste: enough is enough!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...
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ManagementSeptember 23, 2018How 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?
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InnovatorsSeptember 22, 2018My name is Albert AdriaIn 2013, Albert Adrià was considered one of the most underrated chefs in the world. As the visionary behind elBulli, once considered the world's greatest restaurant, his older brother, Ferran Adrià, cast a long shadow. How - Albert is giving their...
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ManagementSeptember 21, 2018Feed 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 right. 69% of Millennial diners take a photograph of their food before eating it, with 30% saying they wouldn’t go...
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ManagementSeptember 20, 2018Six tips for beating skilled staff shortagesIt’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,...
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ManagementSeptember 19, 2018Full house, empty kitchens?Miami? Tokyo? London? Or how about Munich? Mike is proud and happy. He’s just been released into the wild, with a degree from a top German culinary school in his pocket, and now the world is waiting to welcome him with...
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Chef's LifeSeptember 11, 2018Working in BizkaiaThe mountains at your back, the Atlantic in front of you, and a food-and-gastronomy freak’s paradise in between. Welcome to living and working in Bizkaia. Read on to discover some of the most exciting new ideas in the region, along with...
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ManagementAugust 16, 2018Aquaponics: 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...
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ManagementMay 9, 2018Bugs, not bunny: how insects are revolutionizing gastronomyBangkok: a small restaurant tucked away in a back courtyard. Dark facade, bronze nameplate, metal window shutters. Inside, it’s all high ceilings and vintage-industrial charm, with dark wood bathed in oversized lights and a random assortments of chairs dotting a landscape...
Top Article
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Chef's LifeFood School: glass eels
Glass 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...
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Kitchen 4.xThe future is now: how robots will change kitchens
Headquartered 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
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ManagementWhat’s behind the trend of private-label products for restaurants
Making 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...
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ManagementFood 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.