BARBORA ŠIMŮNKOVÁ – ALL THE WAY TO THE TOP RESTAURANTS

Barbora Šimůnková is a woman full of determination who knows the meaning of hard work. She discovered her passion for cooking during her school days. She dropped out of school to realise her dream of working in top restaurants. The young chef began her career by preparing Asian dishes at the restaurant Sansho in Prague… more ...

American Chef Duane Keller

American Chef Duane Keller, with 42 years of working experiences presents us insides of the American Chefs scene and his “Inn Cuisine” concept and philosophy “we are only as good as the last plate we put out”. more ...

THE TRUFFLE HUNTER

They appear in many different colours: truffles. But how do you start looking for these valuable mushrooms and what else should you know? We met a truffle hunter who knows his stuff. more ...

ORGANIC FARMING IN THE BIG CITY

March 2017 marked the start of ernte-mich’s fourth gardening season. At three locations across Leipzig (Thekla, Lake Kulkwitz, Liebertwolkwitz), Richard Hagedorn, the managing director of ernte-mich (which literally means ‘harvest me’), offers enthusiastic city dwellers the opportunity to realise their dream of tending their own organic vegetable patch. Organic farming meets the big city. more ...

Jan Kaplan is a big name in Czech gastronomy

Jan Kaplan is a big name on Czech gastronomy scene with unusal story. He would never think of himself as a chef. His direction was completely different. more ...

Steven Peter – Executive Sous Chef

Our interview with Steven Peter Executive Sous Chef in Dubai. more ...

KITCHEN LEGENDS – CHEF LA VARENNE

In our series “Kitchen Legends”, we want to pay tribute to better as well as lesser known stars of the culinary scene – even if their heyday was already long ago. This time: the chef François-Pierre La Varenne. more ...

Jimmy TY Lim, a young Singaporean chef and restaurant founder

With international stations such as the NOMA restaurant, he operates now his own restaurant, the JL Studio, in Taichung Taiwan, which is inspired by the traditional favors and cultures of Singapore, and strives to translate and interpret his vision of Modern Singapore Cuisine. more ...

Sandro Falbo, an Italian Chef in Singapore..

..for more than 7 years, with his last station as Executive Chef of The Fullerton Hotel & The Fullerton Bay Hotel Singapore, about his experiences in Singapore. more ...

Dumitru Ionut – The Romanian cooking scene

DUMITRU IONUT – THE ROMANIAN COOKING SCENE Romanian chef Dumitru Ionut shares his broad international experience and insights into Romania’s cooking scene. How did you become a chef? At the age of 16, I spent too much time hanging around with ‘bad’ guys in Lisbon (Portugal). At some point, my mother had had enough and… more ...

Starred chef Björn Panek : From Dubai to Hong-Kong

Michelin-starred chef and Executive Chef at Hong Kong’s Twenty Six by Liberty Björn Alexander Panek lives and works on the basis of Taoism. “Life’s too short to think too much – do what you think is right.” He cooked up his first Michelin star as chef at the restaurant Gabriele in Berlin’s Hotel Adlon. This… more ...

A CHEF ON A CRUISE SHIP

My name is Benjamin Miller, I’m 30 years old, come from Berlin and have spent most of the last ten years working as a chef on a cruise ship with the company AIDA. With this post I would like to offer you a deeper insight into my profession. more ...

POP-UP RESTAURANT AND DINNER EXPERIENCE

PRET A DINER 2017 in Frankfurt am Main. This time, catering pioneer KP Kofler brought four gastronomy start-ups from London to Frankfurt to spend five weeks in a former bank building that’s facing demolition. A pop-up restaurant. The concept is similar to that of well-known pop-up restaurants. But not only does the location change, so… more ...

THE GERMAN BANGKOK RESTAURANT “SÜHRING”

Their refined German home-style cooking immediately catapulted them to 13th place on the list of Asia’s 50 Best Restaurants. The restaurant, which has seating for 70 and employs 35 people, is not located bang in the centre of Bangkok, but instead slightly outside in a former diplomatic villa, albeit in the heart of a tropical… more ...

The Czech cooking scene – chef Ondrej Molina

We met the chef Ondrej Monlina who told us about special and interest things about the life of being a chef and managing an own restaurant. more ...

SPANISH COOKING SCENE – AS SEEN BY STEFAN WIESE

I am in love with cooking. I was born in Spain. Apart from my Spanish heritage, German and Guatemalan blood flows through my veins. I pour my heart and soul into being a chef. At the age of 20, following a frustrating year spent studying business I decided to become a professional chef. After two… more ...

Gabriella Piccolo, an Italian chef in Sweden

Did you always want to be a chef? Honestly it was never my first choice, although my parents actually ran a catering business where I helped out from a very young age. What brought you to Sweden? I was visiting a friend who was a chef in my restaurant in Italy, and liked it here.… more ...

Ragnar Eiriksson and the first Michelin star in Iceland

With a population of just 336,000 and more than 1.8 million visitors each year, Iceland can now claim a new attraction in Reykjavik, which is the world’s northernmost capital city and home to 120,000 people: the restaurant Dill and its Michelin-starred head chef Ragnar Eiriksson. Even before the star was awarded, the White Guide Nordic already listed Dill as Iceland’s best restaurant in 2015. more ...

Chef Douglas McMaster and his zero-waste restaurant SILO in Brighton, UK: “The future lies in the past”

After leaving school at 16, he spent ten years honing his skills as a chef at Michelin-starred restaurants around the world, including “St. JOHN” in London under Fergus Henderson, Heston Blumenthal’s “The Fat Duck”, “Norma” in Copenhagen and “Quay” in Sydney. more ...

Ajmal Zariffi: from refugee to dish washer to head chef

It was a long and difficult path which led Ajmal Zariffi, then an unaccompanied and illiterate 15-year-old, from Afghanistan to Germany 20 years ago. Little could he have known then that he would one day become a head chef. more ...

Rainer Becker Portrait – Zuma Group

Growing up in Germany, young chef Rainer Becker’s uncompromising attention to detail and unstoppable enthusiasm were quickly to become the driving force of his career. more ...

2 TRENDS TO HELP MAKE YOUR CATERING CONCEPT A REALITY

How to open your own restaurant without breaking the bank: With co-working kitchens and delivery services, you don’t need a huge budget to breathe life into your culinary concept … more ...

Simon Martin – Chef in Noma Restaurant

Noma is a two-Michelin-star restaurant run by chef René Redzepi in Copenhagen, Denmark. We met Simon Martin for an interview. He is working as a chef in the Noma restaurant. Read here. more ...

The story of the wild root Horseradish

We know the horse radish sald, but what else do you know about this strong culitivated, but still wild root? more ...

Restaurant Magazine selects the world’s best restaurants and chefs

New York’s “Eleven Madison Park”, run by Swiss chef Daniel Humm, is currently the best restaurant in the world – at least that’s the opinion of Restaurant Magazine in its recently published list for 2017. more ...

“Patissier and Chef of the Year 2017”: Semi-final in Hennef on 2 & 3 April

Vier weitere Kandidaten für das Finale zum Patissier und Koch des Jahres 2017 sind von der Jury gekürt: In die Endrunde auf der Anuga 2017 am 9. Oktober in Köln ziehen nun die nächsten vier Kandidaten ein. Hinter allen Teilnehmern liegt ein spannender Vorentscheid mit der ein oder anderen Herausforderung. more ...

Nose to tail – holistic, sustainable and delicious

Restaurants serving cheek, tongue, snout, trotters, tripe or ears don’t tend to have the younger generation jumping for joy. And who can blame them: Eating habits have changed considerably since our grandparents’ generation. more ...

Patissier of the year 2017 – spoons at the ready!

It began with 70 applicants from Germany, Austria and Switzerland, all eager to win the jury’s favour with their sweet treats. Now the jurors have chosen five dessert specialists to battle it out for a place in the final this October. more ...

Wheely good – food trucks and food trailers

Having found its feet in London and New York, the street food phenomenon is now a massive new trend in German cities. more ...

Street food, smørrebrød and award-winning cuisine

For culinary composers, artisan aficionados, those with an eye for nuance, and recipes writers – we recommend a visit to the street food markets of Copenhagen. more ...

Smart food is great for the body, mind and soul

You’ll know from experience: Little snacks, salads, appetizers and desserts prepared in glasses or bowls are incredibly time-consuming. What’s more, they need to look great when served as part of a buffet or on the fly! And it’s also helpful if they’re at least ‘healthy’ or just a pleasure to eat. more ...

Personal chefs for every occasion

Whether inside a mountain hut at 2500 metres, in stormy weather on board a pleasure boat or at an industrial monument with hundreds of business executives and an icy chill in the air: No matter how unusual the location or event, personal chefs always find the perfect way to make their clients’ culinary dreams come true. more ...

Singapore wins Culinary Olympics

Singapore secures gold at the Culinary Olympics – the world’s largest culinary event. Silver goes to Finland, and bronze to Switzerland. The German team comes in seventh behind the US, Norway and Sweden. more ...

Culinary Olympics – More than 54 nations to compete in Erfurt

From 22 until 25 October 2016, elite cooks from Germany, Europe and the rest of the world will be meeting in Erfurt for the Culinary Olympics. Some 30,000 guests and 2000 cooks from more than 54 nations will be descending on the capital of the State of Thuringia. The Culinary Olympics are the biggest cookery event in the world, and at the same time the largest international professional competition for cooks, chefs and pastry chefs. more ...

Food photography – 7 tips for your creations

What use are perfect cooking and stylish presentation if the design of the photograph, the illumination or even the background is just not right? You of course want to convey what makes your creations special and get people hungry for your meals. That’s why we’ve used the blog to summarise seven basic principles of food photography for you. more ...

Cooking as a vocation – from the far north to the Allgäu in southernmost Germany, with or without training, always professional

We believe that perceptions of cooks are also changing and evolving. Training is no longer the only proper way to become a good cook. Instead it’s a person’s heart, their creativity and their passion for cooking which can enable even non-professionals to deliver highly skilled results. more ...