- 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...June 15, 2022
- 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...May 28, 2022
- 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.May 28, 2022
- This is Umami – The unknown fifth taste
If you ask people on the street what tastes they know, most will be able to name four immediately: Sweet, salty,...May 20, 2022
- 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....May 16, 2022
- 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....May 3, 2022
- 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...
- 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!
- 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...
- 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...
- 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.
- 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...
- 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...
- “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: 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.
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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.
- 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 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...
- 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.
- 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...
- “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...
- 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...
- 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...
- 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,...