Restaurant Full Service
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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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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, 2019Dark 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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Kitchen 4.xSquaring the circle
Just a few months after opening, a San Francisco burger joint has already achieved cult status. Their secret? Gourmet quality plus restaurant robotics.
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InnovatorsThe boss in Portugal
Top 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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ManagementGeneration ABC – Play food from the future
So 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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InnovatorsGhetto Gastro: Soul food with a side of politics
Nothing’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...