Shared tables: How strangers become friends in restaurants
KTCHNrebel
by Eva Schöder & Michi Reichelt
5d ago
Enjoyment means taking the time to consciously perceive and take things in. However, it becomes even more enjoyable when we can share this moment with others instead of experiencing it alone. As the saying goes, happiness is the only thing that multiplies when you share it. Probably the most visionary chef of our time – Ferran Adria – builds on this when he says, “The biggest social network in the world is food, not Facebook.” Sharing tables: global ideas and concepts In this way, gastronomy has understood that a communal experience does not necessarily have to be shared with people we know. A ..read more
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Automated restaurants: Will robots take over the kitchen now?
KTCHNrebel
by Lucas Palm
1w ago
Flippy is pretty good at it. The way it lifts the deep-frying basket out of the hot oil, shakes the sizzling chicken legs once and tilts them into the container with precision – lots of attention to detail, that requires practiced. Sure, a lot of employees in fast food restaurants around the world can do the same. However, Flippy is not a mere employee: It’s a robot. The restaurant is also not your run-of-the-mill fast food restaurant, but rather Cali Express in Pasadena, California. It is the world’s first fully automated burger restaurant – and has been causing quite a stir in the world of g ..read more
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Daniel Humm: The secret of his three-star vegan cuisine
KTCHNrebel
by Lucas Palm
2w ago
People used to come for the duck breast. And the foie gras. And the lobster with pumpkin was the biggest of all. Eleven Madison in New York was long regarded as the epitome of a sophisticated three-star restaurant. Daniel Humm celebrated a clean, completely modern haute cuisine there, that set standards worldwide. And the Swiss-native still does. Only now with a difference. The food is vegan. Or as he describes it: plant-based. Image: The World’s 50 Best Restaurants 2018 That’s massive. Particularly because the 47-year-old has succeeded in doing something that many had not expected: he’s man ..read more
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Too many cooks spoil the broth? Not if the kitchen is big enough
KTCHNrebel
by Kim Kopacka
3w ago
Today, the bank counters where customers used to deposit, withdraw or complain that they had no money around 100 years ago, now separate the conference rooms from the café. Ornate brass lamps hang from the ceiling decorated with bronze ornaments. Through the huge windows, sunlight shines onto the simple desks. Architect Henri Cleinge did impressive work here when he created a 12,000 square meter café and coworking space for start-ups and freelancers in the Royal Bank halls, built in the historic quarter of Montreal in the 1920s. Together we are less alone Admittedly, not all shared offices or ..read more
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The world’s loneliest restaurants – It doesn’t get any lonelier than that!
KTCHNrebel
by Hannes Kropik
1M ago
As an adventurer, actively embracing loneliness and finding yourself and your inner Chi is one thing. It’s another thing to cater for adventurers on this journey in the middle of nowhere and serve culinary delicacies in addition to offering a cozy place to sleep. This naturally presents chefs and hoteliers in such extremely isolated businesses with unique challenges. Overcoming these challenges requires specialist knowledge, creativity – and the best tools. We took a look behind facades that hardly anyone gets to see, even from the outside – behind the facades of the world’s most remote restau ..read more
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Quality instead of junk: the street food trend
KTCHNrebel
by Michi Reichelt
1M ago
If anything unites us on this planet, it’s not something that most of us have – in fact, the opposite is true: We are united in our lack. That is, our lack of time. We live in a world where everything is getting faster, and more hectic, while the time we have available is constantly shrinking. It is precisely this lack of time that has radically changed eating habits. Fast food has dominated urban cuisine in particular for many years. In other words, food that is prepared quickly and usually eaten just as quickly. While in the past people used to sit down in the restaurant for at least a few m ..read more
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Adults only: No children in restaurants and hotels
KTCHNrebel
by Michi Reichelt
1M ago
True, it does initially sound a bit racy. After all, “adults only” has long been associated with films or websites with content not suitable for young people – as well as related establishments. In the meantime, however, the term has caught on to describe a different type of place. After all, restaurants and hotels that have anything but a disreputable image are increasingly referring to themselves as adults-only locations. A few years ago, the gastronomy industry discovered a need among many adults: The desire to be kid-free – at least for a while. Sometimes you just want a little peace and q ..read more
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Vincent Crepel: “My cuisine should send people on a journey.”
KTCHNrebel
by Annika Schönstädt
2M ago
For the first time in his professional life, he feels free and at peace with himself, says Vincent Crepel. Perhaps this is why the Michelin Guide awarded his cuisine at the restaurant Terre in Cork in the south of Ireland a star this year – just six months after it opened. “I haven’t really changed anything about my work.” The 39-year-old was born in the French Pyrenees and completed his training in the Basque Country. But staying in just one place, and in France to boot, was out of the question for this talented chef. He wanted more. In search of challenge and inspiration, he worked at t ..read more
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Signature dishes: The idea that changes everything
KTCHNrebel
by Tobias Fels
2M ago
In simple terms, you might call them classics or the house specialty. However, so-called signature dishes are much more than that. They are more than just a breathtaking dish that you will remember for a long time. Signature dishes express the origins, skills and philosophy of master chefs. They are a reflection of their identity and bear the unmistakable signature of their creator. Carefully selected ingredients combine with innovative techniques and in most cases tell a story that goes far beyond taste. Signature dishes are an experience that appeals to all the senses. But what makes a dish ..read more
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Cooking vegan without substitute products
KTCHNrebel
by Annika Schönstädt
2M ago
In his home country of India, people have been cooking vegan for centuries, says Gaurav Bajaj. They’ve done so both privately and professionally. Of course, nobody called it vegan back then, nor did they suspect a future trend. “It was simply the everyday way food was prepared” – with lots of vegetables, legumes and rice. “Naturally vegan” is what the former chef at the starred restaurant calls the concept, which he also implements at Jai Food s, a company which he co-founded. After stints in hotels and restaurants in New Delhi and Bangalore, serving as head chef at the Michelin-starred r ..read more
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