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Hybrid food: how croissant donuts and sushi burritos are changing gastronomy

The idea behind it is as simple as it is ingenious: Two culinary products are merged to become a completely new food creation. Hybrid food is a trend that pushes boundaries and creates unique culinary experiences. Who came up with the...

Hygiene with added value: What is HACCP and how is it best implemented?

For many, HACCP sounds like something of a nuisance – but the new technological achievements in particular show that The hygiene concept, which has such a cumbersome name, can add considerable value to businesses in the gastronomy sector.

Andreas Gugumuck: Vineyard snails as a sustainable delicacy and source of protein

Delicatessen and healthy sustainable protein source: Austrian snail breeder Andreas Gugumuck is very concerned about sustainable agriculture – and that's why he's bringing the vineyard snail back into restaurant kitchens.

Antonio Bachour: His recipe is passion

Antonio Bachour is undoubtedly one of the best pastry chefs in the world. What makes him an excellent baker in the truest sense of the word? Spoiler alert: Along with his enormous dedication to his profession, it's the perfect equipment that...

A Casa do Porco: Nose-to-tail for everyone!

At A Casa do Porco in São Paulo nose-to-tail, i.e. the concept of whole animal use, is more than just put into practice – it's celebrated. As the cheapest restaurant on the renowned World's 50 Best list, the restaurant manages the...

Rehan Uddin: This is how smart Asian cuisine can be

Rehan Uddin is the figurehead of a new generation of Asian-inspired chefs. At his restaurant Indi-Yang, he shows how fast, efficient and yet delicious a professional kitchen can suddenly be thanks to RATIONAL cooking systems – and why we can also...

Gastro trade fairs 2024: These are the must-attend events for all chefs and restaurateurs this year!

Nowhere else offers more valuable contacts, nor provides more inspiration in one go – and no other place attracts more industry superstars than the world's most successful gastronomy trade fairs. Discover in KTCHNrebel which ones are taking place in 2024 and...

The microwave re-invented: See what the new iHexagon from RATIONAL can do

In the KTCHNrebel interview, the Executive Board Member for Marketing and Sales and the RATIONAL Head of Development discuss the challenge of microwaves for professional kitchens. Food prepared quickly can't taste good?

What’s coming up with the catering industry in 2024? These are the key trends

From New Work to planet-friendly plant-based food and snackification: The catering industry is busy in 2024. Why this is good news in times of crisis – and what RATIONAL steamers have to do with it.

Shared tables: How strangers become friends in restaurants

Shared tables are on trend: Time and again we read about how people no longer just share their culinary experiences in restaurants with good friends, but also consciously with strangers. The reasons and concepts for this are diverse.

Automated restaurants: Will robots take over the kitchen now?

Employees shortages are everywhere, while robots are becoming ever more efficient and cost-effective. This trend is not only evident in industry, it's also increasingly taking hold in the gastronomy and foodservice sector. In the USA, an increasing number of automated restaurants...

Daniel Humm: The secret of his three-star vegan cuisine

Three Michelin stars for vegan cuisine: Daniel Humm proved that this is possible in 2022 with his Eleven Madison Park. But how? And what does a school psychologist have to do with this?

Too many cooks spoil the broth? Not if the kitchen is big enough

Gone are the days when everyone still drove to the office every day - welcome to the era of working from home and remote working. But what if there’s no room to work in the one-room apartment or hotel room or...

Quality instead of junk: the street food trend

From premium döner kebabs to French tacos: Street food is a trend throughout Europe and indeed throughout the world, with high-quality offerings becoming increasingly popular. Junk is out. Quality is in.

Adults only: No children in restaurants and hotels

Not too long ago, they were criticized as “child haters”: Restaurants that put a stop to the screaming and noise of children running around by imposing age restrictions. But now they’re totally on trend. Adults only is increasingly in demand in...

Vincent Crepel: “My cuisine should send people on a journey.”

In Terre restaurant in Cork, Vincent Crepel has been awarded a star with French technique, Asian flavors and Irish ease.

Signature dishes: The idea that changes everything

Just as a book can make writers world famous, chefs gain fame and recognition with their signature dishes. These five unique dishes not only have their chef’s individual signature, they've also written gourmet history.

Cooking vegan without substitute products

Trust in vegetables rather than fake schnitzel. Top Indian chef Gaurav Bajaj clears up common vegan misconceptions and uses the flavors of his childhood, his closeness to nature and lessons learned from bœuf bourguignon in his vegan dishes.

Chef Gordon Ramsay: The good, the bad and the star

Gordon Ramsay is one of the few star chefs who have been successful for decades. And this in spite of ongoing, major criticism of his behavior. Why do people really love this "bad boy" among chefs so much?

The Christmas menu evolves: seven tips for festive success

Alex Rushmer of Vanderlyle offers top seven tips for how he made his restaurant’s Christmas menu – and additional festive offerings – work in changing times

Ergonomics in the kitchen – how modern kitchen equipment supports employee health

Ergonomics is the science of designing humane working conditions. It encompasses a broad definition with as many forms as there are ways of implementing it. However, they all have common goals: healthier employees, greater productivity and financial advantages. So much for...

Alex Atala: Brazil’s Jungle Messiah

Alex Atala is the master of Brazilian gastronomy. Like no other, he has linked it with the issues of sustainability, human rights and biodiversity – and given his country back a culinary culture that is now known throughout the world. How...

Philipp Schmöller: How do you calculate costs correctly in gastronomy?

Correct costing in the gastronomy sector is challenging, but it's not just about numbers. Philipp Schmöller from Berggasthoff (mountain inn) Dreisessel proves just how much potential there is in a sparse menu and the right kitchen technology – curry sausage included....

Food trend zero waste – on the plate instead of in the bin

Restaurant owners and businesses are developing exciting concepts to reduce food waste and garbage. Nevertheless, there is still a lot of room for improvement in the zero waste food trend, says trend researcher Hanni Rützler.

Esben Holmboe Gang from Maaemo: Norway’s quiet culinary king

With his restaurant Maaemo, Esben Holmboe Gang has revolutionized Norway’s gastronomy and is bringing New Nordic Cuisine to the world. Here's why the quiet Dane still doesn't care much about being in the limelight – and needs limitations to be really...

Artificial Intelligence – Potential and challenges in the professional kitchen

Artificial intelligence (AI) has lately been gaining a lot of traction in the hospitality industry. On the one hand, hoteliers and restaurateurs can offer an improved customer experience, partially automate processes and reduce costs. On the other hand, it can also...

Slowing down with (restaurant interior) design

At Ukiyo in Munich, both body and mind can find peace thanks to the unique interior concept.

This is the future of small caterers

The catering industry is undergoing a massive upheaval – and no one is really talking about it. Why is this the case? What is the decline of small caterers all about? And where is the catering industry heading in the next...

Regenerative food – a solution for climate change?

Regenerative food is the latest food trend in the current Food Report 2024. It is perhaps also the most promising – including for the gastronomy industry. The focus here is not primarily on food, but rather on arable soils.

Is the might of artificial intelligence also bringing a revolution to the hospitality industry?

Traffic forecasts, personalized advertising, movie recommendations on Netflix – many people do not realize that artificial intelligence already permeates almost every aspect of our lives. However, since the hype surrounding Chat GPT lately, people are becoming increasingly aware of the topic....

Female connoisseurs: Sustainable and female – the taste of the future

For a long time, food service was a male-dominated industry. However, an increasing number of women are now fighting for their (well-deserved) place in gourmet kitchens, founding innovative start-ups or making a name for themselves as bartenders. But where is this...

Local exotics: The goods are closer than you think

Behind the local exotics food trend are experimental farmers and start-ups who are growing and cultivating exotic food in places you don't expect. Climate change is making it possible – but also necessary. In the meantime, this food trend is gaining...

Ebru Baybara Demir – Changing lives through gastronomy

Earlier this year Turkish chef Ebru Baybara Demir was named as the recipient of the prestigious Basque Culinary World Prize for her social and community-based work in her country.

Chaotic opening deluxe? This is how to make every opening a success!

A lot can go wrong when opening a restaurant. But these are the five most common gastronomic mistakes that really need to be avoided at all costs. KTCHNrebel shows you how.

Plant-based food: Meat or not meat, that is the question

According to a study by the University of Bonn, to continue feeding humanity in the future, we would have to reduce meat consumption by around 75% overall. However, the mainstream does not like the idea of completely doing without. But is...

How artificial intelligence reduces food waste in the foodservice industry

Far too much food in the gastronomy industry still ends up in the trash. How artificial intelligence (AI) can drastically reduce food waste in the gastronomy industry - and thus also make money while saving the climate.

The culinary giant from the Basque Country: Martín Berasategui

Martín Berasategui has been shaping Spain’s rise to a culinary world power for almost 50 years – and is breaking all records among Spain’s top chefs. Why he's nowhere near done – and why the youth today is the best culinary...

6 steps toward attracting and retaining kitchen employees

As labor woes continue, chefs share some of their strategies for keeping up staffing levels.

Navigating allergens and dietary restrictions: tips for success in your restaurant

With legislation on food allergies tightening up around the world, what can hospitality businesses do to ensure compliance and customer satisfaction?

The big smoke: how innovation is changing smoked cooking

Our love for smoke-cooked food remains unsated for many millennia. However, smoking food well conventionally can take years of experience. But now, new technology is ensuring that precision and consistency are part of a smokin’ hot combination for chefs.

Supermarket gastronomy: A serious threat to restaurants?

Supermarkets are increasingly relying on gastronomy, especially in the USA. The aim is to turn shopping into an experience and an enjoyable way to pass the time. But how exactly? Last but not least, is this a threat to the restaurant...

Sous vide: how innovation is enhancing a chef favorite

Called “the single greatest advancement in cooking technology in decades” by Heston Blumenthal, sous-vide cooking has become an essential mainstay in a modern’s chef's arsenal. Now, new technology is elevating the methods precision and consistency to new levels.

Why good company restaurants are more important than ever before

The role of company restaurants has changed significantly due to the coronavirus pandemic. One question in particular was raised: Do we still need them? The answer is now clear: They are more important than ever. Why even the seemingly best among...

Food courts: The new gastronomy paradise

Food courts are winning the hearts and palates of foodies all over the world. Why this phenomenon is expected to have a glorious future – and why overload is the ultimate appetizer.

Multisensory influences – how sound and light influence taste

Anyone can describe what a particular food must look like to be perfect. For example, the lovely, deep green of broccoli or the crispy, not-too-thick crust of a loaf of bread. And yet, are we and our tastes really impartial when...

Alexa for Hospitality – Revolutionizing the Hotel Industry

At first glance, it seems just like an inconspicuous speaker. At second glance too. Yet Alexa has long since conquered our living rooms. But she hasn't stopped there. Alexa for Hospitality and 'friends' are now also a major focus among hotels...

School meals: We don’t eat for school, we eat to live

Hardly anything is as important in a child's development as nutrition. School meals in particular play an important role here – and thus also teaching staff, politicians and manufacturers. Innovative approaches, especially with regard to raising awareness, are more in demand...

Is high-end convenience the recipe for the future success of gastronomy?

Lots of time, lots of onion: Gaurav Bajaj and Kiran Mazumdar believe they have found the formula for success for high-end convenience. Why this is immensely important for the future of gastronomy – and why it doesn't need flavor enhancers, preservatives,...

No more no-shows in gastronomy!

Among other things, what the pandemic has done the restaurant industry is evident from the number of no-shows recorded: Restaurateurs have seen a five-fold increase in reservations that are simply not honored. Now they are defending themselves through a wide variety...

Food trends 2024: To know today what we will eat tomorrow

Hanni Rützler’s “Food Report 2024” is here and is leading restaurants into the future with the food trends for 2024. This means, among other things, less meat on the plates, and more women in the food and beverage industry. Like last year,...

Blockchain in foodservice – tracking food from plot to plate

Blockchain technology can throw light on the provenance of the food served in foodservice businesses and restaurants, offering reassurance to chefs and diners alike.

David Muñoz: Against all rules

David Muñoz, chef at the DiverXO restaurant in Madrid, is the most unfettered chef in the world – and is currently being rediscovered by gourmets and fellow chefs. What makes him more fascinating than ever – and why he still can't...

Simon Rogan – exclusive guest performance at the Bathers’ Pavilion in Sydney

What does someone who is at the top of the culinary game do? Exactly, they move all the way down under: Simon Rogan, British 3-star chef, gives an exclusive 'gastro' performance down under in the Australian metropolis of Sydney. No easy...

Radically Local – how Tomas Lidakevicius cooks at Turnips

Seasonal and particularly local – that’s the motto of chef Tomas Lidakevicius at Turnips. After all, he only cooks with ingredients from London's Borough Market. KTCHNrebel spoke with the chef about vegetables, micro-seasonality, inspiration and sustainability.

Giuseppe Parisi: a culinary journey through Italy in the heart of London

For, Giuseppe Parisi, food was “at the heart” of his Italian childhood. The same sentiment rings true of his career. He has brought this love to his new role as executive chef of the Al Mare at The Carlton Tower Jumeirah...

Young chefs in gastronomy – How could these chefs hold their own as young leaders in professional kitchens?

To be successful, you need good leaders, especially in an industry as stressful, albeit wonderful, as the restaurant industry. Whether a temp or a qualified professional, both motivation and performance are largely dependent on successful employee management. But what if the...

Rational’s TrendTalk: Looking over the edge of the plate

In TrendTalk 12, the panel of experts of Rational’s TrendTalk looked to the future – the technological changes that are happening now and those that are coming down the line. How is the foodservice sector embracing change and is it all...

Mélanie Serre – Chef with character

Hardly anyone celebrates and presents food as skilfully and deliciously as Mélanie Serre. At Elsa restaurant in Monte-Carlo Beach, the young French woman relies on organic vegetables from her own garden along with products from the Mediterranean region. The rising star...

Professional kitchens through the ages – a retrospective

Since time immemorial, a familiar setting has characterized work processes in the professional kitchen: A heat source, plus utensils and pots for different cooking methods. Boiling, roasting, baking. Braising, grilling, stewing. This remained the same until the second half of...

Forough Vakili – a tasty bite at Le Bon Nosh

At Le Bon Nosh in Atlanta, Georgia, Forough Vakili focuses on local and seasonal produce. The Iranian-born chemical engineer tells KTCHNrebel how she discovered her love for the art of cooking and about her favorite ingredients.

Cross over into the net: Professional chefs are offering cooking courses and workshops online

If corona has brought us anything positive, it’s the fine-tuning of our online skills. In many cases, coming across convincingly on screen has become a key survival skill. Chefs also resorted to microphones and cameras to keep in touch with their...

These are the most innovative solutions to the shortage of skilled workers in the hotel industry

Austria’s youngest star chef Anna Haumer is now an expert in employer branding at Zoku, a hybrid hotel concept that sets new standards internationally. How they are working on promising future solutions for the shortage of skilled workers in the hotel...

No pictures, please! What do influencers actually think of photo bans in Michelin-starred restaurants?

Photo bans in restaurants can annoy many guests. But why do restaurateurs choose to do this? And what does this mean for full-time food influencers who never eat without their cell phones?

Dynamic price management in gastronomy – the key to improving profits

A concept which is already well-known in the hotel and travel industry now also seems to be gaining a foothold in the restaurant business.

Iker Erauzkin’s Uma – “Forked” in Barcelona

For guests at Uma in Barcelona, a very special gastronomic experience awaits. You see, chef Iker Erauzkin doesn't simply cook: his whole intention is to transform ingredients into wonderful, sensory experiences. KTCHNrebel spoke to the Basque chef about signature dishes, vegetables...

Healthy workers, healthy planet: how Eurest encourages healthy nutrition and sustainability in catering

Rees Bramwell, head of nutrition and sustainability with workplace foodservice provider Eurest, tells KTCHNrebel about the key elements to encourage healthy eating habits and gives four tips on how to integrate sustainability in catering.

Gastronomy under pressure and how pressure cooking can help

At times, gastronomy is under quite a bit of pressure: Skills shortages, pandemics, energy crises and the like are just a few of the challenges facing restaurateurs. But what can be done to take the pressure off, or even make use...

Seven tips for successful outdoor dining

As the warmer weather of spring and summer gets closer, restaurants should consider how they can add to revenues by launching an outdoor dining space. KTCHNrebel spoke with industry experts and summarized 7 tips for you how to make your outdoor...

Keyword: e-fueling station – what about the gastronomic options?

What is the current situation with regard to the supply of and from e-fueling stations worldwide? Are e-charging and gastronomy a good combination? Filling station operators, fast-charging infrastructure providers and even car manufacturers have new ideas and concepts. The range extends...

Unstoppable momentum? Moving the food delivery flywheel

Food delivery companies are ubiquitous in communities close to urban centers around the world. However, despite growth in revenue, profit is proving tantalizingly elusive. When will the flywheel start to spin?

Dom Fernando’s restaurant Paradise in London: The new Sri Lankan cuisine

Dom Fernando’s London restaurant Paradise is redefining Sri Lankan cuisine. Why this is pretty brutal – and why his training as an accountant was fortunately just the start of something much more enjoyable.

Inspiration for chefs and their guests: the vegan, sustainable and regional products from “The Green Mountain”

The Green Mountain champions nature awareness, sustainability and plant-based (professional) cuisine. The Swiss start-up develops products for the gastronomy industry that are 100% vegan and sustainable. “Green” stands for original, healthy and sustainable – and “Mountain” symbolizes the origin and regional...

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. Fake wafts through the kitchen, and the gourmet's mouth starts watering. Various recipes with chili, garlic, sea salt and olive...

Dynamic prices for restaurants – a future model?

Dynamic prices and pricing is nothing new in itself. These have been used in the hotel and travel industry for years. But what about gastronomy? Are dynamic prices even possible or feasible in restaurants? And if so, for which concepts?

Five young chefs you should know about

The world of gastronomy has never been more colorful than it is today. Despite all the adversity of the last few years, there are still creative, bold and above all young chefs who are not afraid of precarious economic conditions because...

Salam Dakkak – becoming the best female chef in the Middle East and North Africa with Levantine home cooking

In 2023, Salam Dakkak was named the best female chef in the Middle East and North Africa. Her recipe for success at Bait Maryam is authentic Levantine dishes from the eastern Mediterranean and her warm hospitality.

The world’s top six most spectacular restaurants

Dining innovations are taking gastronomy further than ever before – from the heights of Peru’s mountain scapes to underwater in Bali, the Island of the Gods. We spotlight some of the most spectacular destinations across six continents.

Tropical fruit with a bright green pulp: this is what kiwano tastes like

When you first look at the kiwano from the outside with its blunt, horn-like thorns, you can hardly guess the scrumptiousness of what's inside.

Karen’s Diner – bad service is in demand!

Unfriendly and visibly annoyed waiters are usually a no-go and why you wouldn't want to go to a place again. Not so at Karen's – here guests even pay for it. Can poor service be well received? Apparently so, because guests...

Dec Penfold: how food and tech are changing the meal delivery business

The combination of food and tech has provoked enormous change in both the meal delivery industry and people’s eating habits globally. But “we’ve not even scratched the surface”, says Dec’s Kitchen founder, Dec Penfold

Simon Rogan: A Brit cooks his way to the stars

He already had two stars; in 2022, Michelin testers honored British chef Simon Rogan with the third for his restaurant L'Enclume, established in 2002, where he presents British cuisine at its best. Wait a minute? British cuisine? That's right, and Simon...

Carlos Gaytán: from dish washer to (Michelin) star

Carlos Gaytán made gastronomic history as the first Mexican chef ever awarded a Michelin star. Today, he is considered the most important ambassador for Mexican cuisine. How did this exceptional talent work his way up from the very bottom to the...

Explore KTCHNrebel in Spanish!

Today we could finally cut our "launch cake"!

Is dynamic pricing in foodservice the cure to tough times?

Restaurants and operators in the foodservice sector are dealing with significant economic challenges. Introducing a demand-based approach to menu pricing may be the solution. An expert talk with pricing expert Torsten Olderog.

Delivering on the potential: the next stage for meal delivery

Food delivery has a “very bright” future ahead of it, with ghost kitchens and virtual brands playing a vital role within that, but business models will have to get a lot more durable, says Euromonitor’s Stephen Dutton

Farm to Table: the DIYers

Farm to Table is not a new concept. International projects, however, are driving the trend to the max – including hydroponic systems. We have collected a few exceptions for you, and will show you how it can also be done on...

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 the male world of gastronomy by storm and paved the way for a young generation of female chefs. KTCHNrebel met...

Nadine Wächter-Moreno: The creative Swiss chef

She learned her trade in Lucerne and then worked as a chef in Mexico, Australia and the USA. Today, Nadine Wächter-Moreno is the first female head chef at Andaz Singapore. KTCHNrebel spoke to the Swiss native about her career, motivation and...

Tala Bashmi: Next-level oriental cuisine

Everyone loves it, the cuisine like in 1001 nights. It is colorful and cheerful, spicy and imaginative, diverse and delicious and best shared in joyful company. But whether Levant or Arabic, Persian or Moroccan, as refined as these cuisines are, they...

Ghost Kitchen Convention in Amsterdam – expert panel with the Who’s Who of the food-delivery eco system

KTCHNrebel is a partner of the International Ghost Kitchen Conference, to be held in Amsterdam on March 1-3, 2023. In preview, Rational’s Stephan Leuschner discusses the Leadership Perspectives Panel he will moderate at this groundbreaking event.

Rodolfo Guzmán: local hero

The Chilean chef has had an arduous journey, but today he finds himself among the world’s best chefs. He tells Tina Nielsen it was all worth it.

New concepts in foodservice: Sustainability surges back to the top of the agenda

With the pandemic seemingly behind us, the foodservice sector is ready to embrace a boom in social dining and once again get to grips with its impact on the environment. KTCHNrebel looks at the most recent data from Euromonitor International to...

Flower Burger – how this vegan burger chain made its international breakthrough

Vegan burgers have long been a featured product and an important component of many snack concepts – and not just vegan ones. It is therefore becoming increasingly important for your product range to stand out from the crowd. But it is...

These are four inspiring foodservice influencers of LinkedIn

Combining the personal and the commercial, social influencers have become a powerful marketing tool. Five foodservice influencers are leveraging LinkedIn to reach new audiences.

She cooks sustainably – with success: Heidi Bjerkan

With award-winning Norwegian chef Heidi Bjerkan, food and farmers come in first. Although she keeps her own cooking unassumingly in the background, you can taste her passion for quality, well-produced food in every dish. With her restaurant network, she practices sustainable...

Training in the foodservice industry: why it is important and how to integrate it throughout the winter

Due to the problematic lack of skilled workers in most commercial kitchens, regular training for employees is an inevitable task for restaurateurs. Here are some tips for how hospitality businesses can continue to integrate training, even during the busy and challenging...

TiNDLE – changing minds with vegan chicken

Borna Bayat, vice president of European marketing for TiNDLE, speaks with Tina Nielsen about the evolution of the plant-based vegan chicken alternative.

The metaverse: pipedream or a practical foodservice platform?

With a massive surge in technology and the rise of the virtual world it can be tricky to decipher which applications will stick around to make life easier for foodservice. Any depiction of the not-too-distant future on film of TV will...

Eatrenalin at Europa-Park: Experience food in a way you never did before

Ground-breaking new restaurant concept Eatrenalin, located at Europa-Park in Germany, promises “the most exciting gastronomic experience in the world”.

A plant-powered start into the new year: 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 out meat-free in the new year.

2023’s top industry culinary predictions

If the last couple of years have been remembered as ‘the year of the pivot’ or ‘the year of challenge’ for the foodservice and hospitality sector, which factors will define 2023? KTCHNrebel makes its predictions for the major industry and cuisine...

Costly: these are 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 usually booked months in advance.

Food School: What does Nashi actually taste like…?

Nashi pears: The fruit with a sweet and aromatic taste and a double name

Q&A: Forecast for foodservice in 2023

An expert in spotting trends and forecasting in the foodservice sector, trendologist Mike Kostyo reviews the past 12 months while looking ahead to the new year 2023.

Here’s why Manoella “Manu” Buffara is Latin America’s best chef.

Champion of a better environment, supporter of urban gardening: Manu Buffara has created her own network of local producers. KTCHNrebel spoke to the Brazilian about the Latin America’s Best Female Chef 2022 Award, her goals and cooking style as well as...

Young and famous Chef Pierluigi Saffioti: Twice the success thanks to social media

Italian cooking star Pierluigi Saffioti is the best example of how you can have fun at work and still excel at what you do. At just 29, he has already worked in ten establishments between Italy and Australia, where he impressed...

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 home as well as in restaurants and hotels – wherever people gather to toast the new year together. But why...

Ghost kitchens: A safe harbor in stormy waters?

The last TrendTalk of 2022 – the tenth so far – called upon a panel of assembled experts from across the foodservice sector to discuss how operators can be adaptable, flexible, and creative.

J. Gamboa – gastronomy is a family affair for him

Filipino chef J. Gamboa has raised the gastronomy of his home country to international level – with great skill, tireless hard work and a lot of passion!

Tora Olsson: turning vegan food into an art and experience

She is an Instagram pro, a food designer with a Bachelor’s degree in Gastronomy and a Master’s degree in Food & Meal Science. Under the ToraFloraFood label, Flora Olsson creates vegan menus, trains chefs and organizes experience dining. Now the Swede...

Baker and influencer out of passion – Osvaldo Gross

KTCHNrebel wanted to meet Osvaldo Gross, an Argentinian pastry chef, to talk with him about the secrets of his baking skills and his work as a teacher. But things initially took a different turn, because as it turns out, the friendly,...

These are the Food Trends 2023

The world of food is accelerating, and restaurateurs, retailers and manufacturers need to make sure they don't lose touch. Good thing Hanni Rützler has now published the latest Food Report 2023. For the tenth time in a row, the renowned food...

Delicious and healthy food concept – POKE HOUSE RULES

With a growing consumer appetite for delicious healthy food, Poke House has been serving up poke bowls in its uniquely styled premises across Europe. UK Country Manager Juan Mosqueda spoke to Jacquetta Picton about its expansion plans and encouraging growth in...

Combating the shortage with fewer skilled workers

Faced with the shortage of skilled workers, these businesses are relying on fewer staff Guests doing it for themselves – this is the principle behind the approach of the Revier Hospitality Group and Koncept Hotels. This concept has the potential to reduce...

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 the right program and out comes a perfectly browned steak with an appetizing grill pattern – all thanks to the...

Feed the feed – Instagram for restaurants

Instagram is fast becoming an indispensable part of the marketing mix for restaurateurs. Elly Earls finds out how to get it right. 69% of Millennial diners take a photograph of their food before eating it, with 30% saying they wouldn’t go...

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 to the world, and food and foodservice will be one of the champions.

Hospitality: Rising energy prices force actions

Hospitality businesses are looking at ways to keep energy costs low as Europe faces hikes in energy bills

BettaF!sh: The tuna fish rescuers

He likes seaweed. Back when he was still studying resource management, Jacob von Manteuffel made a documentary about marine algae pioneers who were exploring cultivation and breeding options in Europe and Asia for environmentally friendly marine plants that do not need...

This is how you organize modern day kitchen routines!

What are the basic requirements for efficient kitchen organization? How can you overcome obstacles in your day-to-day work? How does digitalization help me in the kitchen? How do I work efficiently and sustainably?

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 fine palates of chefs such as René Redzepi make this possible.

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 cupboards. The goal of the evening is clear: Create a smooth cheese mixture that is thick enough to dip bread...

The cultured meat market goes on safari

A New York start-up is promising to bring wild and exotic tastes to the table without harming any animals or the environment.

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 to tail. KTCHNrebel spoke to top chefs from Switzerland, Germany and France. A glimpse into a cooking philosophy beyond factory...

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,...

“Keep the change” – the truth about tipping

Ten percent, or 20? How much should it be? Is it an extra thank you or mandatory? The debate about tipping is an ongoing international issue. Where does the term come from? Who does it belong to – and what is...

These are the 20 Best Chefs of Instagram 2022

Instagram includes posts on almost every topic. The network is now also a treasure trove of culinary content. Whether you are an amateur chef or a Michelin-starred professional, there are countless insights behind the scenes, delicious recipes and a wealth of...

Visionaries of the foodservice future: forward-looking and future facing experts

For the ninth TrendTalk live webinar the topic of visionaries of the future brought together compelling speakers and the chance for participants to ask questions and learn some lasting lessons.

What are Goa beans?

Beans for everyone. Goa beans, also called winged beans, could easily fight hunger around the world, especially in tropical countries. This is because everything you can use every part of this bean, from the flowers and leaves to the seeds and...

Karime Lopez – Why the future of gastronomy should be more female

From zero to one hundred on her own accord – becoming the highly decorated head chef at Massimo Bottura's Gucci Osteria. Right now, no success story is more spectacular than that of the Mexican female chef Karime Lopez. But what's behind...

Operator focus: Cameron Mitchell Restaurants

Cameron Mitchell Restaurants – started at a kitchen table in Columbus, Ohio – is thriving thanks to its founder’s gift for developing winning restaurant concepts and a company-wide commitment to recruiting and retaining top hospitality talent.

They do it! Gastro heavyweight Enchilada takes off to new success with ghost kitchens

For years, it has been one of Germany's top-selling leisure restaurants and among the top 30 largest gastronomy companies in Germany: the Enchilada Group with many strong concepts and individual restaurants. In fact, they have around 100 businesses, which bring in...

Zero Waste: Countdown to zero

For a long time, the Silo in Brighton was the lonely pioneer on the zero-waste restaurant scene. Now, a paradigm shift is finally on the horizon. 

Magic Mushrooms

Mushrooms embody hyper-regionality and can be prepared in a masterful manner using a wide variety of techniques. Why chanterelles are even too dangerous for worms and insects – and what parasites have something to say in the mysterious mushroom matrix.

Meringue: the art behind the white, airy-sweet temptation

It is white as snow and can be prepared following a French, Swiss or Italian recipe. You can bake it, eat it directly as a sweet treat, or use it as a decoration on cakes. Almost everyone knows it and has...

What does crystalline ice plant actually taste like…

Healthy and good: With its slightly salty taste, crystalline ice plant is full of surprises and vitamins.

Eric Vildgaard: Great plates instead of terror.

Eric Vildgaard's story reads like the premise for an action-packed Hollywood sensation. That this former thug and drug dealer turned into one of the best chefs in Europe has everything to do with respect, precision and discipline – not to mention...

A Beastly business

Virtual restaurants and delivery-only concepts have been on the rise since the pandemic. Among the standout success stories is the young American Jimmy Donaldson and his Mr Beast’s Burgers operation.

Bowl experience: Successfully putting 2023 food trends into effect with bowls

For guests, bowls are a guaranteed delight. For restaurateurs, they offer unmatched opportunities to position themselves as both trend-driven as well as unique. The amount of work is minimal – even with recipe ideas from a star chef!

Practical robotics and the future of foodservice

The benefits of using robotics in commercial kitchens for certain tasks are becoming clearer and its usage more widespread, but is there a limit to its practical implementation?

French fries – the science behind perfectly crispy fries

Who doesn't know it, that distinctive smell that tickles our nostrils and lures us into a restaurant, snack bar or kitchen? A dish whose golden brown color is pleasing to both our eyes and palates. When you take a bite and...

Rasmus Kofoed: vegan to the gastro Olympus?

Rasmus Kofoed runs half marathons, has won the prestigious French Bocuse d'Or as a Dane, cooks his way to second place on the 50 Best list and is now suddenly going vegan with his restaurant Angelika. Perhaps it's because he has...

Aquaponics: symbiotic habitats for food of the future

Diners at Sollo shake their heads in wonder as the sun dips below the horizon on Spain’s southern Mediterranean coastline. It’s only partly because of the view, though—the real spectacle here is on the ceramic plates on this side of the...

Eight ways restaurateurs can help fight the climate crisis

From sourcing locally and seasonally, to planning “plant-forward” menus and making kitchens smarter and more efficient, here are eight ways restaurateurs can contribute to tackling climate change.

How the future tastes – proteins do not always have to be animal

The title of Heinz Strunk's cult novel "Fleisch ist mein Gemüse" (Meat is my Vegetable) will soon be turned on its head. Meat substitutes from alternative vegan protein sources have long since begun to overtake animal protein.

Fermentation pro David Zilber: Bacteria on the stove!

Nobody can do more with bacteria than he does. David Zilber is the poster child for the global fermentation hype. Why he abandoned his own research laboratory at the best restaurant in the world – and how he wants to save...

Ice cream: the science behind the frosty treat

Macadamia nut brittle, white chocolate cookie, salted-caramel cheesecake? Or do you prefer the classics—vanilla, chocolate chip, butter pecan? It's the most beautiful time of the year, and the higher the temperatures rise, the more we crave ice cream. But as we're...

Over a mug of beer…

For more than 20 years, Michael Möller has been in charge of the legendary Hofbräu in Munich. Over a mug of beer, the passionate restaurateur talks about the ambitious franchise concept, the immense expectations and what the Free State of Bavaria...

Ghost kitchen models: no evolution without revolution

The ghost kitchen market continues to change apace. But which models will become the most successful in the near future? A July 2022 TrendTalk webinar, featuring expert speakers, sought to find the answers.

SUPER SEA FOOD: Seaweed

Seaweed is a superfood par excellence and also good for the climate. Why sea spaghetti, kombu and co. could revolutionize our entire food system – and what deep-sea ropes have to do with inoculations.

No Limits – for vegan TV chef Matt Pritchard

A life without borders: Skateboarder, stuntman and vegan TV chef. Matt Pritchard makes a appeal to the industry: "Get more interested in the plant-based lifestyle, because it's the future!"