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  • HYPER, HYPER!

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

    Lucas Palm - Rolling PinApril 23, 2019
  • Working in Malmö

    Stronger together should probably be printed on the Swedish flag. Malmöers are calm and relaxed, and they approach every problem as...

    Kathrin Löffel - Rolling PinMarch 28, 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...

    Barbara E. EulerMarch 18, 2019
  • 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...

    Michaela KirschnerMarch 11, 2019
  • 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...

    Verena LugertMarch 4, 2019
  • 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...

    Bernhard Leitner - Rolling PinFebruary 18, 2019

Further Posts

  • 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...