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  • Flourishing Prospects

    Whether sugar-coated, dried, powdered, concealed as essence or nicely laid out – many flowers are edible and increasingly end up on...

    Maria-Jacoba Geremus - FalstaffOctober 19, 2020
  • 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,...

    Ilona MarxOctober 15, 2020
  • 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...

    Heike LucasOctober 8, 2020
  • Plant-based seafood. The plant-based shrimp on trial.

    The small, salmon-red shrimp slides into the hot oil with a juicy sizzling sound. An unmistakable roasting aroma immediately. Fake wafts...

    Heike LucasOctober 1, 2020
  • 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...

    Romilly Leech - FCSISeptember 17, 2020
  • 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...

    Liz Cooley - FCSISeptember 10, 2020

Further Posts

  • 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...

  • 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...

  • 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...

  • 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.

  • 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.

  • Food School: Vegan Pulled Pork Alternatives

    Pulled Pork has been in trend for years, but vegetarians and vegans don't have to fear missing out on anything: For them and all those who would like to try something new, there are simple, natural and above all fruity alternatives.

  • 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,...

  • 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...

  • 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.

  • Five-star cuisine and starry nights

    After six weeks crossing Kavango Zambezi National Park, living among oryx, antelope, and kudu herds, René Linke’s passport has just two blank pages remaining. The others are covered in stamps, testaments to his travels through Angola, Botswana, Namibia, Zambia, and Zimbabwe....

  • 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...

  • Eat Art – How art and design change the way we look at our food

    When artists and designers focus on food, the mind also gets nourishment. With their creations they go beyond the limits of what is possible, and reveal to us what the future might hold.

  • 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...

  • 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.

  • 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.

  • The world is an adventure playground

    Most of the time, René Linke is the creative head and managing director of his own catering company. Weddings, anniversaries, company events with lobster, champagne and beef fillet are among his specialities. But six weeks a year Linke leads a second...

  • 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,...

  • On top of the world

    Up 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.

  • A quick guide to saving the world

    As 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.

  • Rice, rice, baby

    Many 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.

  • HYPER, HYPER!

    Plant superstars and meat with storytelling: How food trends develop and what they say about us.

  • Working in Malmö

    Stronger 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.

  • “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.

  • On the hunt for the tastiest plate

    Competitions 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,...

  • Algorithmically delicious-How food pairing takes flavor to the next level

    Chocolate 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.

  • My greatest mistake

    Even 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.

  • 25 Best Chefs of Instagram 2019

    Welcome 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...

  • Aged to perfection

    Tender 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...

  • Plant-based burger challenge

    Demand for plant-based meat is fast on the up. KTCHNrebel finds out how three of the market leading burgers stack up.

  • 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,...

  • Out-standing steak

    Standing 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.

  • Working in Mexico City

    Mexico, 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...

  • “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...

  • Off-Road Cooking

    Chef 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...

  • Going whole hog

    From 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...

  • Working in Singapore

    Impulsive, 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.

  • 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,...

  • Front of House vs. Back of House

    Is 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...

  • Culinary 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...

  • Working in Bizkaia

    The 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...