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  • Follow the Food Porn – 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...

    KTCHNrebel Editorial TeamFebruary 11, 2019
  • 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...

    Kathrin Löffel - Rolling PinFebruary 4, 2019
  • 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.

    Elly Earls & Daniel KlausJanuary 28, 2019
  • 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...

    Sascha Barby & Daniel KlausJanuary 28, 2019
  • Out-standing steak

    Standing is the new sitting, if these Japanese idea exporters have anything to say about it. Read on to find out...

    Daniela Almer - Rolling PinJanuary 17, 2019
  • 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...

    Kathrin Löffel - Rolling PinDecember 30, 2018

Further Posts

  • “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...