Antonio Bachour: His recipe is passion
KTCHNrebel
by Michi Reichelt
7h ago
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
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A Casa do Porco: Nose-to-tail for everyone!
KTCHNrebel
by Lucas Palm
1w ago
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
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Gastro trade fairs 2024: These are the must-attend events for all chefs and restaurateurs this year!
KTCHNrebel
by Lucas Palm
3w ago
“We have returned to a normality that we are almost no longer used to – and which therefore feels extraordinary,” said Paolo Marchi recently to the Italian gastronomy magazine Identità Golose. The founder of the Identità Milano event, which once a year makes Milan the epicenter of international top gastronomy, speaks to the hearts and minds of many trade fair organizers. After all, it was precisely such major events that were negatively impacted by the Covid measures in recent years. Some even had to be canceled several times in a row. But that’s all now a thing of the past. Yes, there has bee ..read more
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The microwave re-invented: See what the new iHexagon from RATIONAL can do
KTCHNrebel
by KTCHNREBEL Editorial Team
1M ago
Microwaves can’t cook over several racks? These are all prejudices, say Markus Paschmann, Chief Sales & Marketing Officer, and Dr. Wolfgang Schmidberger, Senior Vice President Product Development at RATIONAL. They will show here how RATIONAL manages to distribute hot air, fresh steam and microwave uniformly across all racks and get them working together intelligently. To produce the best quality food in the shortest possible time. The new product category iHexagon was presented for the first time in February as part of an international online keynote. The company is already talking about t ..read more
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What’s coming up with the catering industry in 2024? These are the key trends
KTCHNrebel
by Lucas Palm
1M ago
What do children in daycare have in common with passengers on a plane? Or students at lunch with patients in a hospital? Or employees in the company restaurant with participants at a high-profile congress? At first glance, you might be tempted to think: nothing. Right? Actually, they are all supplied on site by caterers. This is precisely why it is so difficult to talk about “the” catering industry per se. After all, isn’t it too diverse, too broad, too customer-dependent to be analyzed as a single entity? Surprisingly, the answer is: no, not at all. This is because, as different as the range ..read more
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Shared tables: How strangers become friends in restaurants
KTCHNrebel
by Eva Schöder & Michi Reichelt
1M 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
1M 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
1M 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
2M 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
2M 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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