Luca Di Pietro – Chef de Cuisine at the Shangri-La Hotel Singapore

Luca Di Pietro, Italian Chef de Cuisine at the Shangri-La Hotel Singapore, started his career with an accounting diploma and found his way over crossing different countries and kitchens to the classic Italian cuisine in Singapore. We got interviewed him. more ...

Executive Chef Nadim Aljurdi – International Catering

Executive Chef Nadim Aljurdi from Saudi Arabia has a lot of international catering experiences. We have met him for an interesting interview. more ...

Executive Chef Susy Massetti at the Masso Restaurant

We have met executive chef Susy Massetti for an interview. She is working at the Masso Restaurant at The Palace Hotel, the first “green”, ethical and sustainable Southern European restaurant in Bahrain. more ...

Bas Meerveld – famous Patissier from the Netherlands

Bas Meerveld a famous Patissier from the Netherlands have told us in an interview more about his job. You can read it here. more ...

Kadrianta Sinulingga – Chef in Indonesia

Kadrianta Sinulingga worked for a long time as a chef in Indonesia. In our interview he told us more about the traditional food in Indonesia. Read here more. more ...

Chef Matt McCool – Culinary Director

Matt Mccool from Australia is working in Bali as culinary director at Capella Hotel Group. We have met him for an interview. Read here more. more ...

Battel of the Taste

My hometown of Aarhus in denmark, which was the year`s cultural capital city in 2017, hosted a number of gastronomic events. Battel of the Taste was one of them. more ...

Lewis Tay – Executive Chef at Four Points by Sheraton Singapore

Lewis Tay, Executive Chef at Four Points by Sheraton Singapore, with insides of the Singaporean kitchen scene. We have met him for an interview. more ...

Marcos O. Scorza – Executive Chef

Executive Chef Marcos Scorza, from Argentina working in Norway with focus on the new nordic cuisine. We have met him for an interview. more ...

Martin Bower – Culinary Director

Martin Bower – Culinary Director Renaissance Pattaya Resort and Spa. We met him for an interview about his road. Read here more. more ...

FEMALE CHEFS AND THEIR PASSION FOR GASTRONOMY

Cooking is one of the professions where the inequality between women and men is most pronounced. Only 6% of chefs in France are female. However, many women working as private chefs can be found online. Female chefs – read here more. more ...

JULIA SÉFEDJIAN – A MICHELIN-STARRED FEMALE CHEF AT 21

The catering business remains a professional sector in which the inequality between men and women is still very pronounced. Julia Séfedjian is one notable exception. According to current statistics, only 6% of chefs in France are women. more ...

A PRIVATE CHEF ON HIS WAY TO QATAR

A dream may be about to come true for the Greek chef Christodoulos Pedes: He has just been offered a job as sous-chef in an emir’s kitchen in Qatar. In an interview he tells us about his journey so far, working first as a normal chef and later mostly as a private chef. more ...

THAT LONGING FOR A MICHELIN STAR

Today we present Jérémy Biasiol’s remarkable career. He once dreamed of earning a Michelin star. We met him in Offenburg, where he has worked as a head chef since August.  more ...

TOP CHEF KOBE DESRAMAULTS AND HIS SOMEWHAT UNCONVENTIONAL RESTAURANT

A visit to the new restaurant “Chambre Séparée” by the top Belgian chef Desramaults is subject to clear rules: no groups, no special requests, and you have to pay before you dine. But bow to these rules and you can partake of an impressive menu. more ...

Colin Clague – Executive chef of Ruya Dubai

Colin Clague, Executive chef of Ruya Dubai, a modern interpretation of an Turkish restaurant. Read here more. more ...

Chef Andrea Magnano is exploring internationally ingrediencies

Andrea Magnano, the Italian chef is exploring internationally ingrediencies and believes that food can change the planet and that chefs have the great power to influence the masses with their philosophy. We have met him for an interview. more ...

THE FRENCH SUSHI CHAMPIONSHIP

For some years now, the trend of sushi has been more popular in France than ever before. Whether street food, in a restaurant or delivered to your door, it’s possible to eat sushi anywhere. And demand is showing no sign of flagging. more ...

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 ...

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 ...

KNUD ERIK AND NORDIC CUISINE

Knud Erik and Nordic cuisine are something of a long-lasting success story. In this post, we tell you a little bit about his experiences. 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 ...

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 ...

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 ...

“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 ...

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 ...

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 ...