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 ...

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 ...

“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 ...