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Thank you for 3 years of loyalty!
Thank you so much for your loyalty and confidence!
It was a pleasure to provide you with interviews with great chefs, insights and information. Here’s to the next years! Check out our three most read articles during this period:
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Tour de Beef
Wagyu, Black Angus, Kobe – A journey around the globe in search of the best steak 🥩 in the world. What conditions must prevail & where to find the best beef?
Image: Beyond Meat
A taste for change
Vegan nutrition is very popular🌱. We appeal to all chefs to respond to this trend & offer customers a delicious choice of dishes.
Image: Fotolia -Kovalenko
Study: The future of hotels – what a world!
How will hotels🏨 look alike in the future? Will we even have them in 20, 30, 40 years? Maybe by then we’ll only be traveling virtually? Have a look at this study for precise answers.
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...
January 24, 2023
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...
January 18, 2023
Food School: What does Nashi actually taste like…?
Nashi pears: The fruit with a sweet and aromatic taste and a double name
January 12, 2023
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...
December 29, 2022
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...
December 2, 2022
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...
November 24, 2022
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...
November 10, 2022
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...
November 8, 2022
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...
November 2, 2022