Michael Kreiling – The gastronomical adventure of a culinary octopus

Michael Kreiling was allowed early-on to take in the air of star-kitchens. Experience under top Chefs such as Burkhard Lindlar or Manfred Schwarz educated and formed him. Today, Michael works as Executive Chef and Culinary Master Chef for the Kempinski Hotel Beijing Lufthansa Center in Peking, China. more ...

Andrés Rueda – an upcoming culinary revolution in Colombia

Andrés Rueda works as Executive Chef for Compass Group at Google Colombia and also is Head Chef and Co-Owner of Splendens Food Solutions. Chef Andrés knows the Colombian cuisine very well and talks about the latest trends he has noticed. Read on to find out why there is an upcoming culinary revolution in Colombia. more ...

Kazuo Takagi – Money and praise are just the end result. Do not make them the goal.

Kyo-ryori Takagi owner Kazuo Takagi has used his experience of studying abroad in England where he cultivated his talents in language to thrive; among other things, he has become the consultant chef for the Japanese restaurant at Taipei’s Shangri-La Hotel, and devised Intercontinental Hotel’s Japanese cuisine menu. more ...

Three days with Executive Chef Margit Mersinger | Weingut Mussler

Margit Mersinger 68 years-young. We were allowed to get a peek into her life and were amazed at how passionately the Executive Chef in Weingut Mussler cooked for her guests. Three days in the life of Margit Mersinger! more ...

Owner of Spice Sanctuary Trusha Patel about award-winning organic spices

Spice Sanctuary is founded by Trusha Patel, an investment banking lawyer. Trusha is known as Canada’s Spice Queen™. She travelled the world to find some of the best producer. Today, the award-winning range offers organic, high quality spices and spice blends. more ...

Pierre Gilson – Production Manager, Princi Kitchen

Pierre Gilson talks about his beginnings in France, the different European and Chinese food cultures and his experiences with Chinese bakery products. more ...

Snail caviar comes in different flavours – Marly Kanacher, Barcelona Pearls

Marly Kanacher has an unusual business – snail caviar. Snail breeding is a a real challenge. Her business is named Barcelona Pearls – a perfect match for what Marly is producing. Read more about her passion about snails and how delicious dishes with snail caviar are created. more ...

Paolo Bodon – Chef di cucina presso, Relais & Chateaux, Villa Fiordaliso, Italy

Paolo Bodon – Chef di Cucina Presso, Relais & Chateaux, Villa Fiordaliso, Italy. An Italian love story about Vocational cooking. more ...

Smoked humous that are a million miles from a boring dip – a Q&A with Julie Waddell, Moorish

Julie Waddell started her own business. Good and healthy food with a great taste has always been her goal. So she decided to produce smoked humous in her kitchen. The first customer – Julie Waddell’s own son. And he loved it. That’s how a great success story began. more ...

Jon Old & The Wasabi Company about the true flavour and pungency of wasabi

Let´s start with some shocking news: You probably not eating real wasabi at your favorite sushi restaurant. This green something is made from horseradish, mustard and green food coloring. But there is hope – Jon Old & The Wasabi Company. more ...

Hive & Keeper – British honey straight from the hive

Hive & Keeper is on a mission! A mission to change the fact that only 7% of honey sold in UK is British. Hive & Keeper provides unique home-grown honeys with great varied taste. Let Emily Abbott take you on a journey full of variety and complexity of flavours. more ...

Reinhard Lackner, Executive Pastry Chef about patisserie in Asia

Reinhard Lackner is currently working as the Executive Pastry Chef for the Four Seasons Hotel chain in the Far East. Today he talks about his career and what makes Patisserie in Asia unique and special. more ...

South Devon Chilli Farm – award-winning Chilli from seed to sauce

There must be a reason why chilli freak and top chef Jamie Oliver says these guys grow the best chilli in UK. Go read this wonderful interview and feel not only the heat but also the passion. South Devon Chilli Farm is passion for chilli you can taste, feel and see. more ...

H. Forman & Son – Home of London Cure Smoked Salmon

H. Forman & Son is a family business set up by Aaron Harry Forman and his son Louis in 1905. World-famous for their London Cure Smoked Salmon, they have been supplying the finest gastronomy in the world for over a century. more ...

JRE (jeunes restaurateurs d´Europe) – European club of young chefs

The beginnings of JRE can be found in France, 1974, where young and ambitious chefs teamed up to redefine and revitalize European cooking. more ...

Bobby Bräuer, 2 stars, Esszimmer Munich, BMW World

It’s during the times of the great French Cuisine that Bobby Bräuer’s career began, and throughout his positions it reads like a “Who’s who” of the biggest chefs more ...

Smallhold – urban-farming startup in New York City

Perhaps you have seen or even chosen living fish or lobster in a restaurant. But have you ever seen a mushroom farm? Imagine knowing your dishes come with fresh picked mushrooms, out of a farm right in front of your eyes. more ...

Derek Bissonnette – commercial photographer specializing in food and beverage

Derek Bissonnette is a commercial photographer specializing in food and beverage, an author and chef. Understanding how he got there, and the journey he has been on, is something he would like to share with us. more ...

The bistro of Joia – Chef Pietro Leemann

Let us present you the Joia restaurant in Milan – a high vegetarian biodynamic cuisine – a hymn to nature and the planet. more ...

The Mastercooks of Belgium and their Young Master

The Association of Master Chefs of Belgium has existed for almost 40 years. more ...

Qatar Culinary Professionals (QCP) – an association of professional chefs in Qatar

The Qatar Culinary Professionals (QCP) is an association of professional chef’s affiliated by World Association of Chefs Societies (WACS). more ...

Modernist cuisine – a new standard of culinary art?

Modernist Cuisine is ready to pounce. It’s aim is to become a new standard in Culinary Art and is convincingly paving the way with unique insights. more ...

Copenhagen from Chef’s point of view

For several years, Copenhagen has been one of the leading gastronomic destinations. more ...

Chef A La Russe – All-Russian Open Culinary Championship among chefs

All-Russian Open Culinary Championship Chef a la Russe has been held since 2014 by METRO more ...

A Bit of Home Part 2- The Teams of Fusion Cuisine

In one of our previous Blogs, we brought you closer to Fusion Cuisine. more ...

Manuel Schmuck, award-winning, young, Wilder cook

Manuel Schmuck, award-winning, young, Wilder cook and Executive Chef, speaks about his current start-up project. more ...

Catering supplier wanted!

The indispensability of a catering supplier more ...

Food festivals inside out

When someone says Food festivals the first thing what comes to my minds is sunny weather, grass, stalls full of people. more ...

FUSION CUISINE – A PINCH OF HOME

Fusion cuisine is currently one of the biggest trends in the culinary world. more ...

GOOD HOSPITAL FOOD

There’s not much people fear more than hospital food. Good food is rare, and it is often said that it doesn’t make you healthier either. more ...

PIETRO PARISI: THE COURAGE OF A CHEF WHO REFUSES TO BOW TO THE MAFIA

Palma Campania – Pietro Parisi, a renowned chef of international standing, was celebrating the birthday of his then three-year-old daughter at his restaurant. more ...

Association of Chefs and Confectioners – Czech Republic

History: The Association of Chefs as a Guild Organization was established in our country in 1903. more ...

William el Dbaissy is a Saudi Arabian TV chef from Canada with specialisation in Lebanese kitchen

William el Dbaissy is a Saudi Arabian TV chef from Canada with specialisation in Lebanese kitchen. more ...

A Note About Latin American Cuisine

A Note About Latin American Cuisine is fantastic. Get some more information in this article. more ...

GILDAS PERIN – A CHEF IN TAIWAN

Whether in Hong Kong, Singapore or Taiwan, there are plenty of good eateries, and local restaurants are keen to tap into the expertise of Western chefs, who can expect to live comfortably. more ...

RENÉ STEIN – HEAD CHEF AT NUREMBERG’S SCHWARZER ADLER

If you fancy experiencing a culinary journey, then you simply must visit the Schwarzer Adler in Nuremberg. René Stein is head chef there. We met him for an interesting interview. more ...

The story of Saverio Busato, a passionate and proud Italian pastry chef working for Ferrero in Singapore

Today you are Executive Pastry Chef, Chocolatier with vast experience (21 years) working in production kitchens. more ...

The world gastrony Institute WGI

The world gastronomy institute is a transinternational organization with consulative status accredit by The United nations. more ...

WOLFGANG WAGENLEITNER – AN EXECUTIVE PASTRY CHEF IN DUBAI

Wolfgang Wagenleitner is an executive pastry chef in Dubai. Read our current interview to find out how he started out as a confectioner in Vienna before ending up in Dubai. From a classical apprenticeship as a confectioner in Vienna, to executive pastry chef at Raffles Hotel in Dubai. Where does this passion for your work come… more ...

Insects in gastronomy

Are you ready for insects? Larvae, worms and grasshoppers, insects in gastronomy. more ...

FROGS’ LEGS: A TYPICALLY FRENCH SPECIALITY?

When you ask people around the world to name a typically French culinary speciality, the answer is often unanimous: frogs’ legs. Indeed, this delicacy is rarely consumed even in France’s neighbouring cultures in Western Europe. People’s fascination is driven not only by curiosity, but also disgust. more ...

CHRISTIAN JANIER: CHEESEMAKER

As part of our blog, we have decided to present a number of products for which particular French regions are known. When we talk about gastronomy in France, the first two words that spring to mind are wine and cheese. more ...

Andrei Klius – the world of new Ukrainian cuisine

Andrei Klius – about the world of new Ukrainian cuisine and his cooking style “Modern Gastro Nostalgia”. Read here more. more ...

Bertrand Valegeas is cluster Executive Chef – his exciting story

Bertrand Valegeas is cluster executive chef in Sentosa and Singapore. Read here more in this interview about his exciting story. more ...

Oliver Li – Chef Teacher at the culinary college in Toronto

Oliver Li, originally from Shanghai, with a stopover as Executive Sous Chef in Germany, at the restaurant, “Zum Schwarzen Stern” in Frankfurt, become a Chef Teacher at the top culinary college in Toronto Canada, the George Brown College / The Chefs’ House. more ...

A CULINARY COMPETITION FOR THE UNEMPLOYED

During many of our meetings with industry professionals, we have discovered that a high number of entrepreneurs are facing the same problem. In this article we intend to elaborate on this. more ...

GASTRONOMICAL RICHES: SNAILS

In our series of articles dedicated to the products we get from the ground and which represent the unique character of a region or country, today we present: escargots – snails. more ...

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 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 ...