
Restaurant Full Service
- Eatrenalin at Europa-Park: Experience food in a way you never did before
Ground-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.
- A plant-powered start to 2023: The rise of Veganuary
Having inspired more than a million participants over nearly 10 years, Veganuary offers consumers and operators alike the opportunity to try out meat-free in the new year.
- 2023’s top industry culinary predictions
If the last couple of years have been remembered as ‘the year of the pivot’ or ‘the year of challenge’ for the foodservice and hospitality sector, which factors will define 2023? KTCHNrebel makes its predictions for the major industry and cuisine...
- These are currently the most expensive restaurants in the world
For connoisseurs, every fine morsel is worth the cost. Whether it’s spectacular locations or world-class chefs, the most expensive restaurants are usually booked months in advance.
- Food School: What does Nashi actually taste like…?
Nashi pears: The fruit with a sweet and aromatic taste and a double name
- Q&A: Forecast for foodservice in 2023
An expert in spotting trends and forecasting in the foodservice sector, trendologist Mike Kostyo reviews the past 12 months while looking ahead to the new year 2023.
- Here’s why Manoella “Manu” Buffara is Latin America’s best chef.
Champion of a better environment, supporter of urban gardening: Manu Buffara has created her own network of local producers. KTCHNrebel spoke to the Brazilian about the Latin America’s Best Female Chef 2022 Award, her goals and cooking style as well as...
- Young star chef Pierluigi Saffioti: Twice the success thanks to social media
Italian cooking star Pierluigi Saffioti is the best example of how you can have fun at work and still excel at what you do. At just 29, he has already worked in ten establishments between Italy and Australia, where he impressed...
- Champagne – Thermodynamics in glass
It’s a timeless tradition: On December 31 at the stroke of midnight, champagne corks pop all over the world both at home as well as in restaurants and hotels – wherever people gather to toast the new year together. But why...
- J. Gamboa – gastronomy is a family affair for him
Filipino chef J. Gamboa has raised the gastronomy of his home country to international level – with great skill, tireless hard work and a lot of passion!
- The Christmas menu evolves: seven tips for festive success
Alex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times
- Tora Olsson: turning vegan food into an art and experience
She is an Instagram pro, a food designer with a Bachelor’s degree in Gastronomy and a Master’s degree in Food & Meal Science. Under the ToraFloraFood label, Flora Olsson creates vegan menus, trains chefs and organizes experience dining. Now the Swede...
- Baker and influencer out of passion – Osvaldo Gross
KTCHNrebel wanted to meet Osvaldo Gross, an Argentinian pastry chef, to talk with him about the secrets of his baking skills and his work as a teacher. But things initially took a different turn, because as it turns out, the friendly,...
- These are the Food Trends 2023
The world of food is accelerating, and restaurateurs, retailers and manufacturers need to make sure they don't lose touch. Good thing Hanni Rützler has now published the latest Food Report 2023. For the tenth time in a row, the renowned food...
- Delicious and healthy food concept – POKE HOUSE RULES
With a growing consumer appetite for delicious healthy food, Poke House has been serving up poke bowls in its uniquely styled premises across Europe. UK Country Manager Juan Mosqueda spoke to Jacquetta Picton about its expansion plans and encouraging growth in...
- Combating the shortage with fewer skilled workers
Faced with the shortage of skilled workers, these businesses are relying on fewer staff Guests doing it for themselves – this is the principle behind the approach of the Revier Hospitality Group and Koncept Hotels. This concept has the potential to reduce...
- The Maillard reaction – When cooking becomes a science.
The chef places a raw piece of beef in the cooking system, lets it cook for a couple of minutes with the right program and out comes a perfectly browned steak with an appetizing grill pattern – all thanks to the...
- Feed the feed – Instagram for restaurants
Instagram 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...
- Food and football: What to expect from foodservice at the Qatar World Cup 2022
As three billion international viewers tune into the Football World Cup this month, Qatar has the opportunity to showcase its culture to the world, and food and foodservice will be one of the champions.
- Hospitality: Rising energy prices force actions
Hospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills
- BettaF!sh: The tuna fish rescuers
He likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers who were exploring cultivation and breeding options in Europe and Asia for environmentally friendly marine plants that do not need...
- This is how you organize modern day kitchen routines!
What are the basic requirements for efficient kitchen organization? How can you overcome obstacles in your day-to-day work? How does digitalization help me in the kitchen? How do I work efficiently and sustainably?
- Freshly caught seafood: Straight from the bottom of the sea to your mouth
What was unthinkable yesterday is a hot commodity today: shellfish delivered alive and freshly caught. Norwegian fishing pioneers, high-tech and the fine palates of chefs such as René Redzepi make this possible.
- Fondue – the chemistry between wine and cheese
With the winter season approaching, the pots for cooking up a scrumptious fondue are once again being pulled out of kitchen cupboards. The goal of the evening is clear: Create a smooth cheese mixture that is thick enough to dip bread...
- The cultured meat market goes on safari
A New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.
- From nose to tail: That is why an increasing number of chefs are embracing breeding
Whether cattle, water buffalo, mangalitza pigs or poultry, many chefs are now breeding animals themselves. The motto here is from nose to tail. KTCHNrebel spoke to top chefs from Switzerland, Germany and France. A glimpse into a cooking philosophy beyond factory...
- Scary beautiful, damn delicious! Dessert illusions of chef Ben Churchill
Appetising 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,...
- “Keep the change” – the truth about tipping
Ten percent, or 20? How much should it be? Is it an extra thank you or mandatory? The debate about tipping is an ongoing international issue. Where does the term come from? Who does it belong to – and what is...
- These are the 20 Best Chefs of Instagram 2022
Instagram includes posts on almost every topic. The network is now also a treasure trove of culinary content. Whether you are an amateur chef or a Michelin-starred professional, there are countless insights behind the scenes, delicious recipes and a wealth of...
- Visionaries of the foodservice future: forward-looking and future facing experts
For the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for participants to ask questions and learn some lasting lessons.
- What are Goa beans?
Beans for everyone. Goa beans, also called winged beans, could easily fight hunger around the world, especially in tropical countries. This is because everything you can use every part of this bean, from the flowers and leaves to the seeds and...
- Karime Lopez – Why the future of gastronomy should be more female
From zero to one hundred on her own accord – becoming the highly decorated head chef at Massimo Bottura's Gucci Osteria. Right now, no success story is more spectacular than that of the Mexican female chef Karime Lopez. But what's behind...
- Operator focus: Cameron Mitchell Restaurants
Cameron Mitchell Restaurants – started at a kitchen table in Columbus, Ohio – is thriving thanks to its founder’s gift for developing winning restaurant concepts and a company-wide commitment to recruiting and retaining top hospitality talent.
- They do it! Gastro heavyweight Enchilada takes off to new success with ghost kitchens
For years, it has been one of Germany's top-selling leisure restaurants and among the top 30 largest gastronomy companies in Germany: the Enchilada Group with many strong concepts and individual restaurants. In fact, they have around 100 businesses, which bring in...
- Zero Waste: Countdown to zero
For 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.
- Magic Mushrooms
Mushrooms embody hyper-regionality and can be prepared in a masterful manner using a wide variety of techniques. Why chanterelles are even too dangerous for worms and insects – and what parasites have something to say in the mysterious mushroom matrix.
- Meringue: the art behind the white, airy-sweet temptation
It is white as snow and can be prepared following a French, Swiss or Italian recipe. You can bake it, eat it directly as a sweet treat, or use it as a decoration on cakes. Almost everyone knows it and has...
- What does crystalline ice plant actually taste like…
Healthy and good: With its slightly salty taste, crystalline ice plant is full of surprises and vitamins.
- Eric Vildgaard: Great plates instead of terror.
Eric Vildgaard's story reads like the premise for an action-packed Hollywood sensation. That this former thug and drug dealer turned into one of the best chefs in Europe has everything to do with respect, precision and discipline – not to mention...
- Bowl experience: Successfully putting 2023 food trends into effect with bowls
For guests, bowls are a guaranteed delight. For restaurateurs, they offer unmatched opportunities to position themselves as both trend-driven as well as unique. The amount of work is minimal – even with recipe ideas from a star chef!
- Practical robotics and the future of foodservice
The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is there a limit to its practical implementation?
- French fries – the science behind perfectly crispy fries
Who doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen? A dish whose golden brown color is pleasing to both our eyes and palates. When you take a bite and...
- Rasmus Kofoed: vegan to the gastro Olympus?
Rasmus Kofoed runs half marathons, has won the prestigious French Bocuse d'Or as a Dane, cooks his way to second place on the 50 Best list and is now suddenly going vegan with his restaurant Angelika. Perhaps it's because he has...
- Aquaponics: symbiotic habitats for food of the future
Diners 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...
- Eight ways restaurateurs can help fight the climate crisis
From sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.
- How the future tastes – proteins do not always have to be animal
The title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.
- Fermentation pro David Zilber: Bacteria on the stove!
Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save...
- Ice cream: the science behind the frosty treat
Macadamia nut brittle, white chocolate cookie, salted-caramel cheesecake? Or do you prefer the classics—vanilla, chocolate chip, butter pecan? It's the most beautiful time of the year, and the higher the temperatures rise, the more we crave ice cream. But as we're...
- Over a mug of beer…
For more than 20 years, Micheal Möller has been in charge of the legendary Hofbräu in Munich. Over a mug of beer, the passionate restaurateur talks about the ambitious franchise concept, the immense expectations and what the Free State of Bavaria...
- Ghost kitchen models: no evolution without revolution
The ghost kitchen market continues to change apace. But which models will become the most successful in the near future? A July 2022 TrendTalk webinar, featuring expert speakers, sought to find the answers.
- No Limits – for vegan TV chef Matt Pritchard
A life without borders: Skateboarder, stuntman and vegan TV chef. Matt Pritchard makes a appeal to the industry: "Get more interested in the plant-based lifestyle, because it's the future!"
- Managing costs for foodservice businesses in times of increasing prices
With pressures on costs due to rising food costs, energy price increases and labor shortages the margin for operators is being squeezed. We ponder the different tactics and tools hospitality businesses can take to remain viable in challenging times.
- Instilling meaning – how to keep skilled workers in gastronomy
What good is success if fun gets left behind? If you just get on with your work, but it's not fulfilling, nor meaningful? Anyone asking themselves these questions could find the answers in purpose driven organizations: They place the needs of...
- De Meal Prepper: serving up beautiful plates
With over 25,000 followers on Instagram, Jolanda Stokkermans has attracted people from across the world with her elaborately designed plates of food depicting everything from plants and animals to celebrities. KTCHNrebel spoke to her about her inspiring success with food art...
- TiNDLE – changing minds with vegan chicken
Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.
- Roadkill cuisine: Outstanding ingredients killed on the road
Eating a corpse found on the road doesn't sound very appetizing. Is Roadkill Cuisine unfairly given a bad reputation? In an (involuntary) self-test, even a Michelin star chef was impressed.
- Meet eight self-made foodservice millionaires
Success in the restaurant business is notoriously challenging, but that’s not to say that it’s out of reach. These eight entrepreneurs have turned their passion – and our appetites – into some of the world’s most successful foodservice businesses. Here’s what...
- Enough is enough: 5 tips to put an end to Food Waste!
Every year, somewhere along the road from farms to processing plants, restaurants, and households, 1.3 billion tons of food wind up in the trash rather than in our stomachs. It’s an astonishing and thought-provoking statistic — think of the valuable environmental...
- Pixel 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...
- At home as a woman in top gastronomy: world-class chef Haya Molcho shows how it’s done!
Haya Molcho embodies everything good food stands for: Enjoyment and taste, colors, art, warmth, joy, togetherness. Family. The job changer took the male world of gastronomy by storm and paved the way for a young generation of female chefs. KTCHNrebel met...
- The potential of IoT in the foodservice sector
The Internet of Things (IoT) has huge potential to transform the foodservice sector. Elly Earls finds out how.
- Five tips to gain positive word-of-mouth for your foodservice operation
Potential restaurant customers can consult the opinion of thousands with the click of a button, so how do you keep the conversation positive? Juliet Martin speaks to the experts.
- Four-day weeks: This restaurant chain’s serving work-life balance
The 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...
- No 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...
- Hans Neuner: The king of the sea
Portugal’s star chef Hans Neuner needs an adventure for the soul and the sea air to breathe. To find this, the Tyrolean-born chef traveled from Ghana to Goa – and has brought more than just his new menu back from ...
- Taste-testing alternative protein burgers
More and more people are trying to go meatless for health, environmental, or ethical reasons, but not all of them are willing to say goodbye to burgers — which is why there’s an entire industry working on alternatives to meat patties,...
- Plant-based burger – a still growing market
Demand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.
- Salt & Silver: The secret of their gastronomic success
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. KTCHNrebel asked them about the secret of their gastronomic success.
- Take these measures to fight the staff shortage in the foodservice industry
Even before Corona, it wasn't easy to attract job seekers to the restaurant and hospitality industry. Now many of the hard-won employees have simply left. But hope is on the horizon. These measures can help solve the shortage of skilled workers.
- Essential oils in foodservice – What a scent!
We know essential oils from alternative medicine, body care and ambient scenting, but we rarely find them in food and beverages. However, they are ideal for enhancing the flavor. A glimpse into aromatic cuisine.
- How 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?
- Six tips how to beat skilled staff shortage in your kitchen
It’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,...
- Cloud Eatery – how this food startup overcame initial pitfalls
Matthias Schneider and Remo Gianfrancesco love food and, as experienced experts, had already made a big splash in the food service and supplier market. Then they came up with a completely new idea, and put it into action. When founding Cloud...
- Plant-based seafood. The plant-based shrimp on trial.
The small, salmon-red (but plant-based) shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately. Fake wafts through the kitchen, and the gourmet's mouth starts watering. Various recipes with chili, garlic, sea salt and olive...
- Happy Ocean Foods: The Ocean Rescuers
Everyone 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...
- Wild, honest, strong: Exceptional chef Lucki Maurer and a respect for life
Exceptional chef Ludwig “Lucki” Maurer fought his greatest battle at the beginning of his 20s. The adversary: Lymphoma, inoperable. The prognosis: bad. An item on the bucket list that got this young man through his agonizing chemo: To become celebrity chef...
- The new reality
Metaverse, augmented and virtual reality – when will the long-predicted breakthrough finally arrive? Many factors suggest that this is the year. Where technology has already gained a foothold: KTCHNrebel has the insight.
- Vitus Winkler and his gourmet restaurant Kräuterreich: Cheerful summit for the palate
In Salzburgerland, four-toque chef Vitus Winkler delights guests from all over the world with his subtle Alpine cuisine. He prefers to start his day collecting herbs in nature. KTCHNrebel met up with this likable man in his mid-thirties for a chat.
- This is how “The New Normal” will look like in the foodservice industry
The experiences that have changed our everyday lives and consumer behavior during the pandemic are disrupting tried-and-tested structures, while simultaneously opening up new markets for the food industries. The shift towards sustainability and localism, the e-food movement and everything about post-covid...
- ZERO WASTE: Don’t mess up!
The importance of food has finally become clear to us during the pandemic. Suddenly, the focus is on keeping restaurant kitchens cooking in such a way that no waste is produced. This has led to some exciting Zero Waste concepts.
- What does duck tongue actually taste like?
Along with crispy duck, duck tongue dishes are nothing out of the ordinary in traditional Chinese restaurants. But what do they taste like?
- Magical moments for the palate – a Mexican in Barcelona
Ever since he cooked his way to a star at Albert Adrià’s Hoja Santa restaurant in Barcelona, Paco Méndez has been an ambassador for Mexican cuisine in Spain. Then Hoja Santa fell victim to the coronavirus pandemic – together with every...
- Heinz Reitbauer: Digitization and sustainability – a win-win for Michelin-starred cuisine
At the Viennese gourmet restaurant Steirereck, Heinz Reitbauer celebrates traditional regional products. But when it comes to modern software, the Michelin-starred chef also pulls out all the stops. The friendly Austrian took time for an exclusive interview with KTCHNrebel.
- Korean temple cuisine – a gastronomy concept with promise
It is one of the delicate culinary arts that blooms in secret: Korean temple cuisine. However, this gastronomy concept is far from being a wall flower – on the contrary!
- What does Stachys actually taste like?
Stachys is considered a rare delicacy in Europe – but it's a culinary all-rounder in the kitchen!
- What does lotus root taste like?
This Asian vegetable looks cool, is chock full of vitamins and can be used in a variety of ways. Find out here what else the lotus root has to offer.
- An old school favorite with a twist: Dry aging, but with fish
Dry Aging has always been associated with beef – but not rightly so. Pioneers such as Australian top chef Josh Niland show that the full potential of fish is also only unlocked when dry-aged. How exactly this works – and what...
- Double game – twins take the stars from the gastronomic heavens to Moscow
With two Michelin stars and one Green Star, Russian brothers Ivan and Sergey Berezutskiy's innovative Twins Garden gastronomic concept, which is housed in a light-filled location high above the rooftops of Moscow, is a resounding success. KTCHNrebel met up with the...
- Star chef Antonia Klugmann: The dream catcher
Antonia Klugmann is one of Italy’s most promising chefs. Why she was declared utterly mad twice in her life and how a tragic car accident turned her into a restaurateur.
- Top six foodservice tips for 2022
What to do in '22. The new year is here, and it's full of surprises, challenges and opportunities for the world of gastronomy. We gazed into a crystal ball and pinpointed the trends that will shape the restaurant and hospitality sector...
- Working with what’s there – sustainability in its extreme form
The Faroe Islands are known for their striking, rough ocean scenery and treeless, barren landscape. Not the right place for star gastronomy – or is it?
- This makes Dieter Meier’s Ojo de Agua cattle farm in Argentina one of the most legendary in the world
Since 1997, the Swiss pop icon Dieter Meier has run a cattle farm in the Argentinian pampas. Discover why chef of the century Eckart Witzigmann also swears by Meier's unique pasture-raised meat – and why everything depends on keeping the grass...
- Making a difference – Heroes of Hospitality 2021
From the admirable to the pioneering, we look at the men and women who have stood out from the crowd or gone the extra mile for foodservice and hospitality during an exceptionally challenging period.
- Top ten foodservice trends for 2022
Looking ahead to 2022 and beyond, to see the key trends that will dominate foodservice and hospitality
- Green gastronomy – with a green conscience
Organic, fair trade, vegan, local – these seals are intended to increase transparency in food consumption and provide consumers with more oversight. The Greentable association also wants to establish the concept in the gastronomy industry. A look behind the scenes.
- Cook the world well – how a star chef works for a better life on this planet
The camaraderie in the restaurant kitchen is reminiscent of a pirate ship – and that’s why Jessica Rosval became a chef in the first place. Today, she is very enthusiastic about Massimo Bottura in the kitchen, is considered Italy’s best chef...
- What does Adji Cress actually taste like?
Adji Cress is becoming increasingly popular. Besides being decorative, this East Asian native supposedly has beneficial properties according to folk medicine.
- Back to the roots
At Copenhagen's high-end restaurant AMASS, Californian Matt Orlando is bringing his vision of sustainability to life by making the most of leftovers culinary-wise. His hippie parents are partly responsible for this.
- What does Lupine Cress actually taste like?
You can learn all about the allergen lupine's kid sister, Lupin Cress, here.
- A step-by-step to social media success
KTCHN Rebel speaks to foodservice industry PR guru Felicity Read to get the low-down on the dos and don’ts of social media and how chefs can avoid an Instagram faux pas as well as get that perfect photo to share on...
- Where have all the people gone? –Shortage of skilled workers in the hospitality industry
A gigantic exodus is raging in the hospitality industry, and it's happening all over the world. One reason is the Corona pandemic, but the causes lie much deeper.
- Zero food waste: getting the best from leftovers
Instock is the name of a restaurant and wholesale grocery store in Amsterdam. They cook and sell vegetables, meat and fish here, which would otherwise have been discarded. Their zero-waste concept has given rise to a fine flavor experience and a...
- Great taste, less waste
The coronavirus crisis made it abundantly clear: takeout food and its disposable containers create irresponsible amounts of trash. But alternatives are out there.
- Supply and demand: fixing the world’s food supply chain
As the world continues to recover from the pandemic, foodservice is feeling the effects of a stuttering global supply chain system causing a serious headache for restaurants
- How jackfruit opens up new culinary worlds
Flour, puree, burritos, pickles... jackfruit is a lot more than just a meat substitute. Chef Johannes Marterer visits the Rolling Pin Soul Kitchen to show us just what jackfruit is capable of. And tells us why it's only a matter of...
- Is the future of (fine) dining vegan?
From dubious whole-grain glop for militant hippies to Michelin-worthy culinary trend for the top chefs of tomorrow: why vegan food could become restaurants' new normal - and what giant power bills have to do with it.
- How do you eat… wakame?
Wakame is known as the healthiest algae variety. Read on to learn where it comes from, how it's used, and what it tastes like.
- New ways for sustainable gastronomy
Truly practicing sustainability in the gastronomy industry is a major challenge, because of the many and diverse ecological, social and economic aspects:
- Service robots – the future of gastronomy?
Digitization is providing solutions for the current shortage of skilled workers in the gastronomy industry. Will this result in a revolution in human resources policy? An argument in favor of robots.
- The workroom of the future
Rising personnel and energy costs, a shortage of skilled workers and the pressure to improve efficiency are just three factors that are having a significant impact on professional kitchen planning and operations, both now and in the future. Large and small...
- Disabilities are no disability – enjoy barrier-free
The future lies in barrier-free services and facilities, including in the gastronomy and hotel industry. Guests with disabilities are often escorted by others and are inclined to remain loyal to successful concepts and enthusiastically recommend them within their circles and communities....
- In-vitro meat: wagyu beef from the 3D printer
For the first time, researchers at Osaka University have created textured in-vitro meat with a Wagyu-like consistency using a bio-printer.
- FoodCampus Berlin – a place for the nutrition of tomorrow
To work. To research. To produce. In one place. In Berlin, plans are underway for an extraordinary project geared toward the food manufacturing industry as well as startups, scientists, chefs and other food industry thought leaders. The groundbreaking ceremony will take...
- Double comeback of the giants: Alain Ducasse and Albert Adrià open a restaurant together
Two superstars are combining their powers. Michelin-starred chefs Alain Ducasse and Albert Adrià have announced their plans to open a restaurant together at the end of this year. Here's how this spectacular joint venture came about.
- Davide Caranchini: championing sustainability
Italian chef Davide Caranchini talked about his modern approach to sustainable cooking at his Lake Como restaurant Materia during a presentation at Madrid Fusión earlier this year. Tina Nielsen spoke to him at the event
- What’s on the menu?
Foodservice operators have had to pay close attention to restaurant menus as consumer demands fluctuated during the pandemic. It is a trend that is set to continue.
- The future is now – Food Report 2022
Corona has changed our consumption and eating habits for good. The reboot of the restaurant and hotel industry gives us a chance to change direction, therefore ensuring we stay on course for the future.
- The scoop on Snoop
In celebration of National Black Business Month in the US, KTCHNrebel profiles restauranteur, inspirational business mogul and self-confessed all-round “hustler” Mychel ‘Snoop’ Dillard.
- Tamarind – the globetrotter
Although not many people here have heard of tamarind, it is definitely a bona fide globetrotter. Ok, so it can't play basketball, but it is still a spice that is widely used all over the world.
- Contactless but still close to the guest
Automated check-in, digitized menus and services with no direct contact to guests. The pandemic has sparked a digitalization boom in the hotel and restaurant industry that will change the sector for good.
- Game cuisine – all about cooking beaver, badger or racoon
It's not all just venison or wild boar. After all, many other creatures live in the forest and mountains. Ever cooked up a beaver, badger or racoon? What sounds exotic today was once considered a delicacy. It's time to start rethinking...
- Shrimp from the mountains
In the heart of Austria, they have recently started breeding the best and rarest of shrimp. Initially, the concept was based primarily on the desire to make good use of the wood gas power plant's waste heat. Today, it is...
- Mitsuharu Tsumura ’s path to the top through Nikkei cuisine
Peru and Japan are separated by more than 9,000 miles and one ocean, but physical distance and cultural differences don’t matter at Maido in Lima. Mitsuharu Tsumura melds Peruvian and Japanese culinary traditions, creating what’s known as Nikkei cuisine.
- The Maestro on a Mission
Massimo Bottura is the most colorful star in the international fine dining sky - and these days, he’s expanding his horizons even further. In this exclusive interview, the art-obsessed culinary poet reveals how he battled through the crisis, and explains how...
- Mangosteen: the queen of fruits
This exotic fruit owes its lofty nickname to Queen Victoria, the second longest-ruling British monarch: Legend has it that Victoria promised to knight anyone who brought her back mangosteens from their sea voyages.
- Explosive elixirs
What is an essence, and what exactly can you do with it? A foray between soup and sauce, as well as an unexpected run-in with a rabbit, will help clear things up.
- Digitization creates gastro jobs
Corona has crippled traditional gastronomy. Delivery business is booming. But to really cash in on your web business, you have to come up with something special.
- Meat substitute: not a disclaimer
The popularity of plant-based meat substitutes continues. This constantly gives food startups new ideas that leave nothing to be desired in terms of taste. We took a closer look at five innovations.
- Do (not) finish me off
The sound and not-so-young convenience production industry is finally speaking up for itself. Why they feels so at home in their potato outfit these days – and what role first true fan Louis plays.
- Best Chefs of Instagram 2021
Haute cuisine meets snackable content: the perfect mix! It's not just in kitchens around the world that things are bubbling, simmering and sizzling away. Many international top chefs are also brandishing their virtual wooden spoons on Instagram. The result? Feeds and...
- An open and shut case: restaurants re-opening wrap-up
Depending on where in the world you look, the foodservice sector is at very different stages of reopening as we continue to emerge from the pandemic
- A taste for change
“What’s good for the planet is good for us” is a major driving force behind the rise of plant-based eating. But, is it a sustainable trend or a passing fancy?
- Mycology: the trumpet of death
At first glance, this edible mushroom is rather off-putting to laymen due to its sooty grey to black color. But this reluctance disappears once the trumpet of death mushroom hits the taste buds.
- “There is always a light at the end of the tunnel.”
The trip to Hiša Franko takes you along winding country roads and follows the turquoise Soča River through a valley with the same name in the Julian Alps. Kobarid, a small town in northern Slovenia, lies in the middle of spectacular...
- Food School: Moai Caviar
The light green sea grape with a crisp bite: Moai Caviar. If you're looking for a plant-based alternative to fish roe, then this is it. Umibudo, a Japanese word that translates into English as "sea grapes" or "green caviar," is similar...
- Ghost kitchens: Operational recipes for success
From the power of effective storytelling to a discussion of piano-playing cat memes – and a host of technical detail in between – Rational’s latest webinar addressed the next stage of ghost kitchen development: operational success.
- Organic Garden
Rethinking the food cycle with Organic Garden. From the farm to the plate, everything from a single source – that's how you could sum up Organic Garden's sustainable concept.
- Tour de Beef
Farmers and producers in all corners of the world are playing around with creating the absolute best steak on the planet, in small quantities but on a grand scale. Why linseed oil turns calves into the most resilient cattle – and...
- Here are the hotel trends of a post-Corona future
The travel and tourism industry is undergoing an irreversible transformation. However, the trends are not as obvious as you might think. What trend researcher Oona Horx-Strathern has found out about "healthness" concepts and why digital upgrading might be counterproductive.
- Seven foodservice start-ups to watch
Innovation in foodservice remains undimmed, despite a challenging year. We pick seven of the most exciting start-ups to keep an eye on in the future.
- Sustained by the sea
Providing food for the world’s growing population is a perennial problem. Is it possible to find a way to reap the harvest of the oceans today and sustain this vital resource for tomorrow?
- Food School: red bananas
The popular tropical fruit decked out in an extraordinary garment: red bananas. braised, roasted or baked, the red banana enriches many dishes thanks to its wonderful flavor. This fruit tastes really great combined with oranges, kiwis, pineapples, mangos and peaches.
- Golden Oldie
Rethinking is required. Most breeders in Austria focus on Fleckvieh cattle and strive to produce as much meat as possible from young heifers and young bulls, as this yields the highest price. However, an extraordinary tasting showed that it's actually older...
- Food 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.
- What’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...
- The 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
- Food 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...
- All about Ghost Kitchens
Ghost 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.
- Eagerly craving a trip to a restaurant
Corona 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...
- MONO MEAT MANIA
In 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...
- “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?
- Samba di São Paulo
With 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.
- The winners, the losers and the virus
Corona has terrorized us long enough. Time to refocus on a positive future and dare to take a gastronomic glance at 2021.
- Automation for the people
Robotics 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.
- Deep frozen blast chilled
The 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.
- Sharp knives, gentle care
They 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.
- Seaweed – 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...
- Hospitality 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.
- Mother of food
She 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.
- First and best meal of the day
As more people now work from home, many experiencing a commute of minutes rather than hours, what will happen to the breakfast-to-go market?
- Celebrating 2020’s heroes of hospitality
The 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.
- 10 key foodservice trends in 2021
The 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.
- Rosy days
A 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.
- Food School: Dead Man’s Fingers
Dead 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.
- A collision of taste, aromas and sensor technology
Whether 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...
- Spot: León
Pía 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...
- Sowing the seeds of success
Plant-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.
- Coping with the crisis
As 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
- Mother Nature’s Son
It 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.
- Unoccupied 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.
- Swiss high-flyer waiting for Salzburg Airport
Awarded 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...
- Certainty 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?
- Goose easy peasy
We 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...
- Ghostly growth: the rise of dark kitchens
The 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.
- Ready for all three phases of the pandemic
Corona 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...
- Virtual 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?
- Outside is the new in
One 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...
- The future of the hotel industry
Even 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...
- Zero waste: empty organic waste containers are the future
United 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:
- Inua vs Corona: How the Japanese Noma fights the virus
Copenhagen'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...
- A menu à la food waste
Food 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...
- Five tips for a personal brand
KTCHNrebel gives tips on how to create a personal brand in five steps.
- Flourishing Prospects
Whether 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.
- Fish Wall Street
Tokyo’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...
- Saving the world spoon by spoon
Eating 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...
- Vintage cooking, contemporary method
Sometimes 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...
- A tasteful step into the future
These 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...
- Do 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.
- Inside out: Biophilic design
This type of design has long influenced architects and interior designers. Now, more and more hotels have started using their own “lite” version...
- Cutting 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...
- The meat of the matter
Carrie 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...
- Urban food: How agriculture is becoming an urban economic system
In 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!
- Just what the doctor ordered
How 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...
- Lots new in the North
For 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...
- What 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...
- Expert Summit Hotel & Marine: high flying for inquisitive minds
Business 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...
- Practical guidance for how restaurant operators can bounce back
We 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...
- British chef Ben Tish on his most personal project yet
On the back of the successful opening of his most recent restaurant, Norma in central London, Ben Tish is keeping very busy indeed.
- Restaurant 4.0: affective hospitality
The 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.
- The 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...
- Contactless comeback
The 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...
- A glance into the culinary crystal ball: Hanni Rützler’s Food Report
A 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...
- Better Beds
A 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.
- The 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...
- How to become an outstanding brand for hospitality
Edward 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...
- Bauhaus for restauranteurs
René 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...
- Hygiene is now more important than ever
Will 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...
- Lockdown, stock and barrel
We 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...
- Hospitality is ready to serve
As 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.
- Eduard Xatruch: pushing the limits of the imaginable
Just 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.
- Allergens in foodservice: the state of play
Before 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...
- 20 Best Chefs on Instagram 2020
Underdogs 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...
- How 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...
- Let’s connect! Food transparency through blockchain
Recent 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 -...
- Protect to serve – the issue of kitchen safety
In 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
- From one, everyone learns
A 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...
- Pandemic of ideas for restaurants
The 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 -...
- Raw desire
A 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.
- The order of the day: New hygiene standards in the hotel
Gradually 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....
- China 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...
- Foodservice in a post-pandemic world
As 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...
- From 90 to 250 meals: Against the crisis with luxury delivery service
Only 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...
- Coffee-Company
We 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.
- Hemp – A crash course
Ostrasized 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.
- Purpose in a time of coronavirus
Purpose 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.
- All the flavor that’s fit to print
Printing 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...
- The response to COVID19: How the restaurant sector is adapting from table service to delivery
As 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.
- How restaurants are generating revenue even during the Corona crisis
The 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...
- Gastro power through women
What?! 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...
- Bring it on home
After 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.
- Mayday fish in distress
Overfished 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.
- One hundred percent passion
The 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,...
- Chefs of the Decade
The Giants: These ten exceptional chefs revolutionized the culinary decade with thier brilliant creations, innovative techniques, and groundbreaking concepts.
- How much does one earn in gastronomy – An international overview
We 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...
- Professional 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.
- CBD: 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.
- Check out what’s fermenting!
Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.
- Hilton Prague – Latest food production trends for large scale events
Franco 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...
- Hey 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.
- The restaurant at the end of the universe
The 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...
- Hidden 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...
- Gastro glamour and food punks
The 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...
- The dream catcher
On 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...
- 20 global foodservice trends for 2020
It’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.
- The gastro-governor
He’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...
- “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...
- Social 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...
- Out 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.
- The Normal One
Two-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.
- Restaurant 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.
- Born to cook
The 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.
- At Hilton, vegetables are the new meat
Travel 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...
- The science of good taste
Where 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...
- How Artificial Intelligence is tracking the Food Trends of tomorrow
The 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...
- A whole new can of worms
Worm pastries? Worm omelets? Why slimy invertebrates may have future culinary potential - and how spinach-green innards became a million-dollar industry.
- Work 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.
- Food delivery and the lazy economy
Outlining the current picture of the food delivery market in Asia where several players are jostling for position.
- How we’ll be eating
Every 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.
- No crap
From 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.
- Stop 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.
- Changing the game
Brought 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,...
- Better 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...
- Ghetto 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...
- The 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.
- Generation 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...
- Jetset chefs
Claus 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.
- Hot Commodities
Mysterious 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.
- The pop-up restaurant phenomenon: When taste is time-limited
Ready, 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...
- Queen of the East
Thai 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.
- The heart of the hotel
Gastronomy is front and center at Roomers Munich. The clever mind behind their diverse concepts is Executive Chef Matthias Stuber.
- Welcome to the future
Who 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...
- Not trash but treasure
Root 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.
- The chef and his army
They'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,...