How businesses in the high-end gastronomy sector are structured is often very different. At Enoteca Maria in New York, for example, grandmothers are the chefs, and only grandmothers. The Steirereck in Vienna, on the other hand, doesn’t just have a standard wine sommelier, it also has one for cheese and one for bread. The diversity of award-winning cuisine (often in the truest sense of the word) is reflected both in the overall concept as well as the specific positions filled – or not filled. In any case, the result is kitchen hierarchy. But what is behind these various positions, their names a ..read more

Admittedly, not every chef on our list started out as a dishwasher before becoming a millionaire. Nevertheless, Alan Wong, for example, who is considered an ambassador for Hawaiian cuisine, worked on a pineapple plantation at 15 before getting an apprenticeship as a chef. Jamie Oliver, on the other hand, washed the glasses in his parents’ pub and chopped vegetables for one pound an hour. And Wolfgang Puck started his career as a potato peeler. What the world’s ten richest chefs have in common is that they can do much more than “just” cook exceptionally well. But what ingredients does it take t ..read more

In times like these, a restaurant is an entity that operates as a high-profile stage: for beautiful dishes, dedicated makers, passionate chefs and all kinds of food trends. The catering industry, on the other hand, cannot offer up this type of performance or make a major publicity splash. After all, the food is planned in offices, produced in commercial kitchens and delivered to companies, events or airlines in the end. This makes caterers less visible for consumers and the media. And that’s precisely why we tend to talk less about them than we do about celebrity chefs and their restaurants. H ..read more

“Food is both a major cause and an important solution to global warming,” says Anthony Myint, co-founder of Zero Foodprint, a non-profit organization that works with the hospitality and food industry to combat climate change. Indeed, the issue of sustainability is becoming increasingly important, especially in the gastronomy sector, which is so closely linked to food production and processing. On the one hand, younger target groups in particular are demanding more  sustainability in professional kitchen ; on the other hand, gastronomy businesses that do not think ahead are also putting th ..read more

Pâtissier Dominique Ansel needed around three months and more than ten recipes to perfect the Cronut – a cross between a French croissant and an American donut. However, it only took a few hours for the new food creation to go viral. That was because a food blogger discovered the donut-shaped croissant on the same day in May 2013 when the Cronut first appeared under the counter. Three days later, more than a hundred locals and tourists were already lining up outside the small bakery in New York’s Soho district. Anyone who came too late – Ansel limited the offer to 350 per day – paid up to 80 d ..read more

It is considered by many restaurateurs to be the most annoying of all abbreviations – and yet everyone knows: Nothing works without it in the gastronomy industry. The fact that it is regarded as so onerous by many is perhaps also because it was formulated in a somewhat cumbersome and quite clumsy way. What is HACCP? HACCP stands for “Hazard Analysis Critical Control Points” and, let’s be honest, even if you are proficient in English, the first impulse is probably: What? At first glance, it may seem to be a series of abstract terms. And, viewed in isolation, they can mean everything and no ..read more

Hardly any delicacy bears the name “slow food” as justifiably as the vineyard snail. However, Vienna snail breeder Andreas Gugumuck is fascinated by another feature. “For me, they are the epitome of future food. Compared to other animals, they only need a fraction of the soil area, water, energy and feed. They are happy when they have it moist and shady – and when they get the leftovers greens from the kitchen.” At a snail’s pace to the Viennese snail manufacturer But how did it come about that a Viennese city dweller suddenly wanted to make a living with snails? Spoiler alert: Everything ..read more

Hardly any delicacy bears the name “slow food” as justifiably as the vineyard snail. However, Vienna snail breeder Andreas Gugumuck is fascinated by another feature. “For me, they are the epitome of future food. Compared to other animals, they only need a fraction of the soil area, water, energy and feed. They are happy when they have it moist and shady – and when they get the leftovers greens from the kitchen.” At a snail’s pace to the Viennese snail manufacturer But how did it come about that a Viennese city dweller suddenly wanted to make a living with snails? Spoiler alert: Everything ..read more

When Antonio Bachour talks about baking, one thing quickly becomes clear: He didn’t choose a career path, but rather followed his calling. After all, this owner of several restaurants in Miami and Mexico is not just a trained pastry chef – and as such one of the best in the world. No, Antonio Bachour lives for and above all loves baking. Image: Rational And he wants to pass this love on to people with his products. “My mission is quality. I want to offer my customers the best ingredient and the best product – the best of the best,” says Bachour. Now you might think creating such perfect food ..read more

As we all know, this whole nose-to-tail thing is nothing new. After all, the principle that not just a fillet, but rather the entire animal is a prime cut, has been upheld in every self-respecting kitchen for some time. This being the case, it perhaps comes as a surprise that there are few true nose-to-tail restaurants. In other words, those in which everything revolves around a single animal. Such a concept would be in tune with the times, wouldn’t it? Besides being sustainable, nose-to-tail concepts also uphold moral principles by paying culinary homage to the whole animal. However, it’s als ..read more