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Ein Beitrag geteilt von Dabiz Muñoz (@dabizdiverxo)

David Muñoz: Chef of the world

Let’s travel back to Madrid in the early 1990s. In contrast to the present day, it was relatively quiet in the world of gastronomy back then. This is astonishing, considering that the “Spanish kitchen miracle” was already in full swing. Ferran Adrià had won the second star in 1990 with his groundbreaking molecular cuisine in the legendary El Bulli, and there was a spirit of gastronomic optimism throughout the country.

All of this left a lasting impression on 14-year-old David. Although his parents had nothing to do with gastronomy, he had a real passion for cooking. And he had a really formative experience in Abraham Garcia’s restaurant Viridiana in Madrid, where his parents often took him: A chef in his own restaurant who turns his own visions and style into reality. I knew that that’s exactly what I wanted to do one day.”

Muñoz completed compulsory schooling and enrolled in the hotel management school in nearby Torrejón de Ardoz.

He learned there during the day – and then worked in a wide range of restaurants in Madrid until late at night. The hotel management school taught him classic French techniques, while at night he learned the basics of Spanish home cooking. But that’s all.

 

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Ein Beitrag geteilt von Dabiz Muñoz (@dabizdiverxo)

So it’s no wonder that this teenager with a real thirst for knowledge wanted more. So he went to the most vibrant scene in the world of gastronomy in the early 2000s: London. In Hakkasan, which had just made contemporary Cantonese cuisine world famous, as well as the successful Japanese concept Nobu, Muñoz learned about the diversity of non-European flavors. But also that every cuisine, whether Cantonese, Japanese, French or Spanish, ultimately follows strict rules. And his goal was to break these rules. “For me, cooking is about being free and doing what you like,” says Muñoz. And since nobody shared this vision back in the mid-2000s, he simply opened his own restaurant. In Madrid, of course.

DiverXO restaurant: The Madrid sensation

Of course, there was more to it than that. “My friends said it won’t work out,” says Muñoz. Madrid is the wrong city for a restaurant like the one he envisioned. A restaurant where food is creative, performative, transnational, playful through and through. That’s not Spanish, Asian, French, Indian or anything else. But still pays homage to kitchen traditions all over the world in terms of taste. In retrospect, we know that Muñoz’s friends were mistaken. Very much so.

Image: David Muñoz

Less than three years after opening in 2010, the DiverXO received its first star. This was followed by the second two years later, and again two years later by the third. Madrid, which until then had been such a dull city that was considered a fine-dining desert compared to San Sebastian or Barcelona, had suddenly become a destination for fine-dining. And thanks to a cuisine that, back then and to this day, defies any attempt to put a label on it.

Three stars for an almost anarchic and somehow nameless cuisine? This was a rather unusual situation for the Michelin Guide at the time. The testers apparently had to eat at DiverXO ten times because they could not believe that such a chaotic cuisine could actually be at three-star level. But it still has these stars to this today. And now more than ever, you get the impression that Muñoz’s cuisine has just been rediscovered. Why is this?

Anti-fusion chef David Muñoz

Let’s try to explain. On the one hand, there’s the focus on creating a restaurant that offers a complete experience. When you walk in to DiverXO, you are transported into a different, very different world. In the almost disturbingly white space in Star Trek look, sculptures of flying piglets frolic around, which are not just perfect for posting on Instagram today, but also illustrate Muñoz’s basic philosophy that anything is possible. At a time when every restaurant is eager to score points with a strictly defined kitchen line, this entrance has suddenly regained appeal for many. The strictly regional chefs of Scandinavia seem to be something of an antithesis to this extravagant, freedom-loving cuisine. Perhaps it’s curiosity that has brought many of these Nordic grandmasters to DiverXO recently?

Image: David Muñoz

In any case, Muñoz’s dishes have nothing to do with regional radius orthodoxy or reduced purism. No matter which of the 25 courses from the “Flying Pigs” menu is served: Even well-traveled foodies will never have seen such a colorful mix of techniques, serving methods and crockery types. The dish consisting of grilled pork skin with black sesame brioche has now become a classic. The same goes for the suckling pig with carrot dim sum or the oxtail soup.

But Muñoz’s comfort zone is the disruptive, surprising, and for some guests simply overwhelming: It’s completely possible to find a deep-fried prawn hanging from the ceiling on a nylon thread, for example. “Butter Chicken Masala” made from frog legs, pickled mint, deep-fried flatbread made from lentils and sweet and sour chutney. Guests could be asked to stand up and have a spoon inserted into their mouth by a waiter wearing a black uniform. A delicious, delicately cooked baby squid may be hiding in a dessert. Or the shell of a king prawn may even be served as a single dish, which is intended for drinking rather than eating.

 

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Ein Beitrag geteilt von Dabiz Muñoz (@dabizdiverxo)

As versatile and global as Muñoz’s culinary art may seem, the celebrity chef really objects to the term fusion. He also explains why: “Fusion cuisine combines Thai flavors with Spanish products, for example. That can be great if it’s done well, no question. But we don’t do that here. I try to develop new ideas from traditional cuisine and give them a completely different signature. It’s completely different from fusion.” So is brutal a more accurate description? Is this really the word that best describes David Muñoz’s cuisine? No. Is there another word that would do justice to his culinary approach? No. But that doesn’t matter: Muñoz’s cuisine doesn’t need a label. This cuisine speaks its own language – the language of uncompromising freedom.

The post David Muñoz: Against all rules appeared first on www.ktchnrebel.com.

Looking for new ideas and inspiration

But even twenty years after the daring feat of converting an old forge into the L’Enclume (French for ‘anvil’), a restaurant of the highest standard, in the 4,800-strong village of Cartmel in North West England, the 55-year-old still isn’t ready to stop. Simon Rogan has a long journey ahead. More precisely: to Australia. Even more precisely: to Sydney. The Michelin-starred chef seeks for new ideas and inspiration and plans to escape the summer in the northern hemisphere to move to Bathers’ Pavilion, a restaurant on Balmoral Beach in northern Sydney, for an exclusive five-week guest appearance. From July 19 to August 20 2023, Rogan will “combine some of our favorite L’Enclume dishes with great local ingredients only available in Australia,” he explains.

Image: Simon Rogan

Originally planned for 2020, the so-called “residency” was postponed by three years due to coronavirus. However: “Since we celebrated our 20th anniversary in 2022, this is now the perfect time, because we are looking forward to continuing the celebrations there.”

Cooking in cultural heritage 

“There” is a two-story building in “Spanish Mission Revival” style architecture, completed in 1929. Now a part of Australian cultural heritage, the Bathers’ Pavilion once served as a swimming pavilion for local swimmers and sun-hungry visitors, as its name suggests. Pavilions like these were extremely popular in the 20th century, especially in the Commonwealth. The building contained small shops, changing rooms, showers and toilets as well as a few coffee shops and restaurants. The latter can still be found in the Balmoral Bather’s Pavilion today. As a fine-dining restaurant. And for a short time even complete with a Michelin star chef.

For the journey down under, he will be entrusting his “empire” in England to the people he trusts completely: Tom Barnes, Executive Chef of the restaurants in Lake District, has been working with Simon Rogan for 13 years, and Paul Burgalieres, Head Chef at L’Enclume, for over five years. “The pair know what they are doing,” Simon says with confidence. I know I’m leaving the restaurants in competent hands.

 

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Ein Beitrag geteilt von L’Enclume (@lenclume)

Simon Rogan: not without my team

However, he won’t be leaving the entire team at home. He won’t be able to. Since Simon Rogan can’t relocate his kitchen equipment from Cartmel for logistical reasons, the exceptional chef is faced with the challenge of still being able to deliver the proven quality in the new environment. And that will only be possible with a well-coordinated team. “My Executive Chef Oli Marlow and my Managing Director Sam Ward will be accompanying me along with some experienced chefs who have all worked together before,” says Rogan with confidence.

“Oli runs my restaurants in Hong Kong and is therefore very familiar with cooking around the world. We will work with local suppliers from the city and the surrounding area. It was really great to find people who share my visions. For example, Chris Bolton, who is leading the way in sustainable fishing practices. We will also be working with a Sydney-based ceramicist who will make bespoke tableware for the residency. That’s something we’re already doing at L’Enclume, so I wanted to bring that with me to Australia.”

Although L’Enclume has three Michelin stars, the atmosphere there is always really relaxed, says Simon Rogan. “I think this will also be the case in Australia. There will be new dishes, new compositions, but the ambiance and feeling will be familiar. Cameron Johnston, Head Chef of Bathers’ Pavilion, was at L’Enclume last April. “It really helps if you’ve already got to know each other and know how each other works in the kitchen.”

Image: Simon Rogan

And this process is still a familiar one even far from home; after all, the menu at L’Enclume is constantly changing with the seasons. Except for a dish that has been on the menu in different variations in several Rogan restaurants for years and will also be offered in the Bathers’ Pavilion: the Berkswell Pudding. “There will be slight adjustments as we use local ingredients, but the look, taste and shape will remain the same.” His style will remain the same, as will his respect for the ingredients. The high-quality organic ingredients, as Simon Rogan points out.

Hyper-seasonal, local and creative – even down under

The ingredients played a major role in his decision to accept a residency in Australia. The top chef grows many of his ingredients on his own farm Our Farm north of Cartmel in the Lake District National Park, or The Lakes. “So it will be really interesting to be able to cook with local Australian products. I’m particularly excited about seafood, because Sydney is known for its excellent seafood and shellfish.”

The Australian metropolis also has a fantastic food scene, so he has longed for the opportunity to present his food to some of the chefs there for ages. The farm-to-table approach, which L’Enclume is known for, fits in well with Australians, says Rogan. “They’re familiar with the local products I will be using, but I’m going to cook them in a slightly different way. I’m really looking forward to experimenting with them – and I know my team feels the same. I want to bring my hyper-seasonal, local and creative cuisine to Australia for those who have never been to The Lakes before.”

 

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Ein Beitrag geteilt von Pecora Dairy (@pecoradairy)

Thorough preparation

The Bathers’ Pavilion team suggested sustainability-focused suppliers to Simon Rogan some time ago. The 55-year-old also got tips from friends in Sydney. “I’ve been talking to some of them for months and I’m really happy that we’ll be working together here.”

And why Bathers’ Pavilion? “They have a similar ethos to L’Enclume, they have an understanding of sustainability and respect for ingredients. And the view of the sea and the beautiful, listed building where the restaurant is housed aren’t bad either!”

Has he considered staying for longer than five weeks? Could there be a permanent Simon Rogan location in Australia, as is already the case in Hong Kong and Valetta? Simon’s brief answer: “Never say never. But nothing is planned at the moment.” So there is hope down under.

The post Simon Rogan – exclusive guest performance at the Bathers’ Pavilion in Sydney appeared first on www.ktchnrebel.com.

 

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Ein Beitrag geteilt von Turnips Borough Market (@turnipsborough)

From pop-up to established restaurant

It all started with the lockdown in 2020, when Charlie Foster from the vegetable stand of the same name and Tomas Lidakevicius initially founded Turnips as a pop-up company. “Charlie had been supplying London’s upscale eateries up until that point, which were also closed because of corona. But he wanted to have something to do again,” recalls Lidakevicius. “His idea was to open a pop-up location in the middle of the market stall, one which cooks using the best products from Turnips, while also drawing inspiration from other market stalls.”

No sooner said than done: after just under two weeks, the pop-up version was set up in the market hall – in a shipping container that had to be moved in and out daily. Its success proved them right. Not surprisingly, then, the transition from pop-up to permanent venue after the end of the lockdown unfolded smoothly, with no major glitches. “We knew that this project didn’t just have potential – it was going to be something out of the ordinary. We had incredible reactions from the moment the restaurant opened,” says the Lithuanian native. “We identified both strengths and weaknesses and thought about what we could do with our resources.” Today, Turnips is a restaurant with two concepts and menus: Fine dining with seating for 40 and a second area with seating for 70 offering simpler dishes.

Image: MEMO Agency

From construction site to Michelin-starred cuisine

Becoming a chef wasn’t necessarily his dream from the start. At 16, Tomas Lidakevicius was sent to a cooking school in Lithuania. “My parents knew my strengths and passions. They knew that a career as a baker or lawyer wouldn’t be right for me,” says the head chef. “So they encouraged me to try training as a chef in the hospitality industry, because this is a profession that will always be useful. The more I learned, the more I fell in love with this profession.”

After graduating, the adventurous 20-year-old moved to London on the advice of a friend. “I was looking for inspiration and motivation. My first job in London had nothing to do with the restaurant world – I was working on a construction site. But the kitchen still called to me. As soon as I had the opportunity, I worked in the kitchen of a private club,” recalls the 35-year-old. Then he got a job at Galvin at Windows. “This encounter changed my life forever. What I was really looking for was the level of joy and passion I began to feel in the kitchen,” says Lidakevicius. Other stops along the way included Texture and Corrigan’s, before he moved on to Jason Atherton in Star Local City Social.

Image: Nic Crilly Hargrave

Turnips – local and seasonal cuisine

According to Lidakevicius, Turnips is a restaurant with no boundaries. “We follow our instincts and use seasonal [locally produced] products that are only two steps away from the kitchen,” says the chef. “I literally start my day with a walk around the Turnips stand.” Of course, the main ingredients of his dishes, fruit and vegetables, come from his own stand. “But for meat, seafood and cheese, we rely on the other stands at Borough Market. We’re connected to this incredible community that we have here,” says the cook. “The lunches and dinners are cooked with heart and are full of flavors; nothing is forced, and everything happens as it should.”

Creative vegetable dishes

Given the meat-heavy cuisine Tomas grew up with in Lithuania and his 15-year career in London’s top restaurants, the menu may seem surprising at first glance. This is because it usually consists of 80% vegetables and 20% protein. However, the chef has never been afraid to break new ground and impressively demonstrates his diverse and delicious cooking style.

 

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Ein Beitrag geteilt von Turnips Borough Market (@turnipsborough)

“We can be so creative with fruit and vegetables. Vegetables come in so many varieties, each with a specific flavor, and we can apply all kinds of techniques: pickling, dehydrating, steaming,” says the chef. The fact that vegetables are the star on his plate is also proven by a dish with Cévennes onions. “It’s not just any onion, it’s the Cévennes, with such an intense taste that it’s almost overwhelming,” says the top chef with enthusiasm.

You can tell he’s particularly fond of this special onion. Although there is no official signature dish at Turnips, he adds, “Maybe it’s ‘cheese and onion’ with the Cévennes onion because that’s a fantastic combination of two flavors. So simple and so intense at the same time,” Lidakevicius reflects. He adds that this is also an ingredient of his favorite dish at Turnips –Cévennes onion with Parmesan sauce and a waffle. However, he doesn’t have a particular favorite ingredient. “Mushrooms are probably at the top of my list.”

In any case, the thirty-something chef has no intention of standing still and always offering the same dishes, which is why he tries not to have the same dishes on the menu for very long. “We want to avoid doing the same thing over and over. Instead, we want to evolve, drive ideas, keep creating something new and consistently make better dishes.” It is precisely for this reason that he could never offer the same menu, the same dishes at the restaurant for too long. “We are changing at a micro-seasonal pace and at the speed of our ideas,” notes the chef, who serves diners along with just six other employees.

Image: Nic Crilly Hargrave

When it comes to convenience

Sustainability and zero waste are an integral part of the restaurant concept: Turnips uses its own leftovers as well as surplus unsold products from the market stall that would otherwise be thrown away. This food is often simply a result of over ordering or not for sale because it no longer looks good. But to not use the food anymore because of this, or even to throw it away, simply makes no sense to the full-blooded chef. “I used to help my grandmother a lot with canning, pickling and fermenting,” the chef explains. So he whips up delicious spreads, preserves, or his own convenience items from just these “leftover” foods at Turnips.

Commercial convenience, on the other hand, is not really his thing. “With Turnips, we primarily use fresh ingredients sourced from our kitchen,” says Lidakevicius. However, freezing is OK. “Some ingredients are better frozen and then cooked to preserve their shape or texture.” In his opinion, vegan meat substitutes also don’t make much sense. “Is it really necessary to consume an industrially produced product with so many additives to mimic the taste and texture of meat? That seems counter-intuitive to me,” the chef says. “People who choose a vegan lifestyle should eat fruits and vegetables.”

 

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Ein Beitrag geteilt von Turnips Borough Market (@turnipsborough)

Reaching for a (Michelin) star

The ambitious, visionary chef still has big plans for the future. “The biggest dream is of course to become one of the best restaurants in the world. After all, there is no other place like Turnips. Just take a look around – the location, the products we have, the fine-dining experience we offer, it’s truly one of a kind!” In 2023, he and his team succeeded in taking the first step towards this goal by receiving a mention in the Michelin Guide: “Interesting small plates are accompanied by a tasting menu of creative modern dishes – most of the produce doesn’t have far to travel!”

We say: keep it up – and wish his team and him all the best!

The post Radically Local – how Tomas Lidakevicius cooks at Turnips appeared first on www.ktchnrebel.com.

 

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Ein Beitrag geteilt von AL MARE (@almarelondon)

How does the management style of a successful executive chef look like?

The role of executive chef involves much more than culinary skill. The pressure is intense; the cohesion of the team has a direct impact on the quality of the service. Regarding his management style, Parisi notes that “being able to trust your team in any work environment is a must no matter what size the team is,” he says. “I believe that you should treat people the way you want to be treated.”

While Giuseppe Parisi undoubtedly bears most responsibility in his kitchen, he acutely understands that this is not a one-man show. His work truly comes to life at the Carlton Tower Jumeirah, thanks to the great chefs he has so successfully organized under him: “We are very lucky to have such a great team and I enjoy working with every single one of them.”

This approach is one he had the privilege of learning from some of the best in his field. “Working alongside Heinz Beck, Salvatore Elefante and chef Andrea Migliaccio was a great experience. I learnt so much from them. From working with different ingredients, to running a successful kitchen and managing a team.”

Image: The Carlton Tower Jumeirah Al Mare

The childhood roots of Giuseppe Parisi’ sustainable ethos

Parisi’s focus must also extend beyond the kitchen environment, and he is careful to considers Al Mare’s approach to an ever-evolving market. Public consciousness of environmental impact is not something Parisi takes lightly. “Plant-based diets have become increasingly popular over time. Restaurants and food suppliers have had to change and adapt to keep up with this trend, us included,” he says.

The diverse and sustainably minded palate of Al Mare’s clientele is truly catered for by Parisi. “We offer an array of vegan and vegetarian options including our Cold pea and quinoa soup, Linguine pasta with courgette, aged parmesan cheese (optional) & basil, and selection of homemade ice cream & sorbets.”

 

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Ein Beitrag geteilt von AL MARE (@almarelondon)

Not only is this a business-first decision, but it is also an endeavor that the Carlton Tower Jumeirah holds to be important. “Sustainability is at the forefront of our business. We do our best to support this in any way we can. This is why we work with a select few trusted UK suppliers who share the same ethos,” he says.

This sustainable ethos and conscious approach to local ingredient sourcing is truly homemade. Giuseppe Parisi was brought up in the Bay of Naples with the understanding that “food is about celebration, love, and warmth. When I look back on my childhood, I am reminded of family dinners. My father bringing home fresh fish and meats from the local markets. My mother preparing dishes in the kitchen and my siblings and I gathering mushrooms and vegetables from the forest. We enjoyed a very seasonal diet and I do my best to implement this into the meals and dishes prepared at The Carlton Tower Jumeirah.”

 

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Ein Beitrag geteilt von AL MARE (@almarelondon)

What makes the Al Mare so special?

The ambition behind the menu at Al Mare is forward-thinking, yet grounded. Parisi describes how as executive chef, he has “been able to create a twist on dishes I grew up eating.” This innovation and home cooked comfort combine to “deliver the finest foods to our guests while taking them on a journey through Italy: a taste of the Italian coast in the heart of Knightsbridge.”

What Parisi has already created is “a great restaurant offering mouth-watering food with top-class service.” The best of these foods on the menu, he believes is the “Tagliolini al limone con Tartare di Gamberi Rossi, which translates to homemade tagliolini pasta, Mazara del Vallo prawns, Amalfi lemon, burrata cheese, oyster leaf & saltwort. “It truly is delicious,” he says. Parisi’s ambitions are to create “London’s best Italian restaurant, focusing on real fresh ingredients.” This is a very real possibility at Al Mare “with its great location, wonderful interiors, and fantastic team,” says Parisi.

Image: The Carlton Tower Jumeirah Al Mare

Parisi’s career has truly been one to inspire. And for the younger generation of budding chefs, Parisi aims to do this and offer his advice. “Experience as much as you can, grab every opportunity and understand that hard work pays off. Keep going and know that everyone who came before you is with you every step of the way.”

The post Giuseppe Parisi: a culinary journey through Italy in the heart of London appeared first on www.ktchnrebel.com.

Young chefs need courage

With two toques, the gourmet restaurant ice Q located at the 3,048 m Gaislachkogl summit in Sölden is one of the most successful restaurants in the Tyrolean Alps. Klaus Holzer has been head chef here since 2019. Holzer always wanted to reach high. “Even during my training, I always had a sense of vision and was interested and involved in many different topics. A good dose of ambition and courage are important. If you’re highly motivated, you can achieve a lot,” says the 28-year-old.

Image: Rudi Wyhlidal

In his opinion, it is a real challenge to be a chef when you are still young. Here are some important tips he has for young colleagues. “It is important that you have confidence in yourself and have the courage to take the lead. This is certainly not easy at the beginning, but you grow from your challenges.” And it is precisely in this that he sees a good opportunity for developing character and the possibility to make a young start in a variety of positions. “You learn to trust in yourself and your own abilities, and this is what validates you,” the Austrian emphasizes.

The kitchen is a team sport

As fulfilling as the job is, things can get hectic in a kitchen. How do you keep your cool? “I try to stay focused and bring in a sense of calm with my even-tempered nature. It’s important to me to signal to the entire team that we’re all in this together,” Holzer emphasizes. Lack of respect among employees is not an issue. “We are one team. That’s why it’s important to focus on shared successes. When everyone realizes that we have made a difference together, motivation also increases. Mutual appreciation and respectful interaction are essential in the team,” says the young chef.

 

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Ein Beitrag geteilt von Klaus Holzer (@klaus.holzer_iceqsoelden)

Confidence, experience and fun as a career basis for young chefs

His tip for young chefs. “Particularly after training, I advise gaining as much experience as possible and drawing a lot from it. It is important to be ambitious, set personal goals and have fun at work. When you are open to feedback and ideas from within your own ranks, something valuable emerges.”

Childhood dream to be a chef

Another young chef who works in a leadership position is Max Natmessnig. He has been head chef at Alois – Dallmayr Fine Dining Restaurant in Munich since October 2022. As a child, he wanted to become either a chef or a veterinarian – two rather different professions indeed. “By the age of 10, I had already subscribed to cooking magazines from France and practically devoured them,” says the now 34-year-old. When he was a child, his family dined out often and very well. His interest and passion for culinary arts grew steadily and the foundation stone was laid. “My focus has always been on France, both in terms of cuisine and language,” stresses the native of Lower Austria. Soon it became clear that he wanted to work as a chef. His first professional stop in fine dining was L’Auberge de L’Ile Barbe by Jean-Christophe Ansanay-Alex.

 

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Ein Beitrag geteilt von Munich Foodstories (@muc.foodstories)

Successful kitchen management and collaboration: no question of age

Natmessnig describes his management style as moderate. “I’m a team player – in a team you’re always stronger than a lone wolf. In general, cooperation between the service and kitchen staff and a team spirit is immensely important. But of course there has to be a boss who provides direction,” says the chef. “I see working in the kitchen as a team sport. Mutual respect, trust and support form the basis for good teamwork, and age doesn’t matter in that regard,” says Natmessnig. “When all employees are going in the same direction and put their hearts into it, working together is fun. A harmonious tone and mutual understanding form an important foundation for achieving the defined goals – for each individual as well as the entire team.”

The experiences that the young chef gained in his previous stations naturally shaped his way of working. He adds, “I was at the stove in Austria, France, the Netherlands and the USA with Daniel Humm as sous chef at The Nomad in New York, among others.” He would certainly not be in the position he is in today if not for all the chefs who helped shape his view of top gastronomy and if he had not followed the advice he now gives to young chefs. “You have to love cook. And you can achieve a lot with hard work and perseverance!”

 

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Ein Beitrag geteilt von Alois – Fine Dining Restaurant (@alois_restaurant_dallmayr)

High expectations with a fun approach to work

Generally speaking, young chefs are a rarity, but they do exist around the world. “I always strive to learn and improve,” says Menache Laubreaux, who worked as a chef at Omri Cohen’s West Side Restaurant at the Royal Beach Hotel, Tel Aviv, prior to his current employment. Today, at just 30 years old, he is the head chef at Sereia, a resaturant in The David Kempinski Tel Aviv. “I knew that working as a chef at the Kempinski would be a job with many challenges,” says the Marseille native.

As a leader, the young chef considers himself strict. “I tend to put pressure on my chefs and have high expectations. I try to emphasize teamwork and always remind my chefs that we are a team, if not a family. You never cook alone,” says the determined chef. “A chef should work in a lively work environment where they enjoy their work and feel comfortable, one where chefs have each other’s backs and are there for each other without compromising their professionalism.”

Lack of experience vs. determination and commitment

Everyone who dines at Seraia should have the best experience possible. “That’s why I don’t make any concessions when it comes to the professionalism of my chefs – I won’t tolerate mediocrity. I also enjoy showing my chefs that they are capable of much more than they think,” says Menache Laubreaux. You have to show respect in order to get it. “I appreciate all my chefs, regardless of their age. But I try to be as professional as possible and set a good example,” says the young Frenchman. “As a young chef, I have to work twice as hard. I am aware that I have less experience than older chefs, but that only motivates me to work even harder to improve myself and my team.”

 

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Ein Beitrag geteilt von Menache Laubreaux (@menache93)

His tip for young chefs: “A chef should always try to imagine that the restaurant where they work is their own, and give it their all. Being a chef is a difficult but very satisfying profession. You make a lot of sacrifices, work under pressure, make mistakes and have disagreements. You have to enjoy what you do. Be careful not to make the same mistakes over and over again and be as professional as possible. Perfection should always be the top priority!”

Development potential recognized

The fact that Rachel Cooper has potential did not go unnoticed by her current and former boss Markus Glocker. “Working with Markus Glocker in Bâtard was my first job in New York. As my boss, he told me he especially valued my development potential in the kitchen,” Rachel Cooper said. And so it was no great surprise that the top Austrian chef, with whom she had previously worked for five years at the Michelin-starred Bâtard in the Big Apple, brought her onto the inaugural team when he developed the concept for his own restaurant, Koloman, in 2022.

Challenge for young chefs: Experience

Today, the 29-year-old is the head sous chef at Markus Glocker’s restaurant Koloman in New York. As head sous chef, Rachel Cooper makes sure things are done right. “And I make sure to be respectful to the kitchen staff at the same time, to make sure they feel comfortable and supported. This allows everything in the kitchen to run on time and with precision.” With her leadership skills, which she uses in the kitchen as a sous chef, her boss can rest assured that the staff is in good hands. Experience is always a challenge for a young leader. “But you can only achieve this with time,” stresses the young sous chef.

Image: Paul Winch Furness

Her tip for young colleagues: “Work hard, show commitment. Always be open to learning new skills and ways of thinking to advance your career. Even today, hard work in the kitchen doesn’t go unnoticed. And if you want to continue to rise in a top restaurant, being lazy is not an option.”

The post Young chefs in gastronomy – How could these chefs hold their own as young leaders in professional kitchens? appeared first on www.ktchnrebel.com.

Hosted by Michael Jones, editorial director of Progressive Content and FCSI’s Foodservice Consultant magazine, the webinar tackled the subject of ‘Looking over the edge of the plate’. The panel included founders and CEOs, operations and ghost kitchen experts – all of them with a lifelong passion for foodservice.

Digital transformation happens step-by-step

First up we heard from Carl Jacobs, CEO and co-founder of Apicbase, a Belgian scaleup and food management platform. Apicbase combines ordering, inventory, sales analytics, compliance and accounting tools with menu engineering and planning on a single platform. The foodservice industry is used to doing many of these things already with tech, said Jacobs, but it’s a step-by-step evolution: “Once you understand your data, once you feel comfortable working with data, it’s easier for you to trust the machine to guide you into the future.”

 

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Ein Beitrag geteilt von Apicbase.com (@apicbase)

He was keen to address one of the chief concerns often cited by chefs: “They sometimes think that the machine will replace them.” But nothing could be further from the truth, he said: “I think software like Apicbase will only enable them to be more creative and more active in the kitchen, rather than less.”

Jacobs explained how Apicbase, for example, can save time by allowing users to order from multiple suppliers at the same time. “Using the software, you will reduce the amount of time you spend on tedious tasks – ordering, inventorizing, analyzing your F&B costs – and that means you can spend more time in the customer experience field,” he said.

Using tech in this way can provide a competitive advantage. As can using it to identify where savings can be made: “When you measure something, you can manage it.”

Supercharging the hyper-local economy

Echoing that sentiment was Amin Shaikh, founder and CEO of Instazap, which combines restaurant food and convenience store grocery ordering, along with other local services, into a single ‘super app’. “Now that we’re standing at the edge of AI, there is going to be one platform that will focus on all of our daily needs,” he said.

Based in Ireland, Instazap is based around “hyper-local economies,” so users can order not just a takeaway but also, say, a sandwich from their local convenience store. They can also use the app to find a local tradesperson.

 

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Ein Beitrag geteilt von Instazap (@instazap.superapp)

“We want to be ‘a friend in your pocket’, so you can focus on living your best life,” is how Shaikh would ultimately describe it. “So, you don’t have to worry about your next appointment, or your next boiler service; you don’t have to worry about how your fridge is going to be filled.”

Building something transformational like this takes time, though, he said. “If we’re really going to change how we fulfill our daily needs, you have to be patient.” It was a journey of trial and error, he said, but the important thing was to “keep making progress, keep learning, and keep adapting.”

Adding value to your business through data

The next speaker was Dec Penfold, founder of consultancy Dec’s Kitchen, a former operations manager with Deliveroo, and a ghost kitchens specialist. Still calling himself “a chef by trade”, he talked about the value of hands-on kitchen experience in the operations and consultancy side, and in developing tech aimed at the sector.

“A lot of these systems and programs are built by chefs for chefs,” he said. “If they’re built to service the industry, they’re going to be a much better product.” That means, for one thing, they should be simple to operate, because “chefs never have any time.”

Data and analytics are also “huge”, he said, providing insights on “anything from food trends, flavor combinations, how to structure a menu…” There are systems that can adjust pricing or tell you what the next big thing is going to be in terms of ingredients.

“You’re able to get a better understanding of your business from a financial perspective, from a staffing perspective, and you’re able to understand trends, what you can be doing different, how you can add all these different revenue streams to your operation,” he said. “And that comes through technology and through the addition of these different systems and programs that can add value to your business on a daily basis.”

 

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Ein Beitrag geteilt von Dec’s Kitchen (@decskitchen)

The pace of change: thinking fast and slow

Finally, attendants heard from Rational’s Stephan Leuschner, director of ghost kitchens and broadcast. He summarized some key takeaways from the International Ghost Kitchen Conference – including a “controversial discussion” on dynamic pricing – and the EuroShop exhibition, looking at the main challenges facing today’s retailers.

When it came to the pace of change in the foodservice industry, Leuschner took a balanced view. While technologies such as AI were developing “faster than belief”, the corporate machine moves much more slowly. “My feeling is that the implementation will always lag several years behind the opportunities,” he said, suggesting that today’s progress may simply be laying the groundwork for future generations. “So maybe in 10, 15 years, what we believe today is a great solution is maybe standard, but I don’t see it coming so fast because it’s not simply about the availability; it’s also about the implementation.”

He observed, as well, that rapid change can sometimes be off-putting to consumers and investors. “There’s a perception that anything that’s moving fast may lose its value – invest today; it’s obsolete tomorrow.” A reminder, perhaps, not to get too far ahead of ourselves when looking over that plate.

Further details:

We look forward to hosting a new TrendTalk session on Wednesday 19 July 2023. Please sign up here if you’d like to join the webinar.

The post Rational’s TrendTalk: Looking over the edge of the plate appeared first on www.ktchnrebel.com.

Image: Monte-Carlo SBM

Cuisine with contrast and distinct flavor

Her culinary creations focus on seafood, wild-caught fish and organic vegetables. “My cuisine is designed to put the product in the foreground. It’s a mix of delicious food and pure elegance. That’s why I like to work with just one or two ingredients and create different variations,” says the Ardèche chef, when describing her cooking style. The focus should be on the products and maintaining their character – and Serre succeeds in doing so. Inspired by nature, the seasons, the Mediterranean way of life and local food, her cuisine allows her to bring an inexhaustible sense of creativity to guests’ plates.

“I really like raw or cooked vegetables, but also season a lot with Calamansi vinegar and Espelette allspice. That’s something that will never be in short supply in my cupboard,” says Mélanie Serre with a wink.

Mélanie Serre’s cuisine – a tribute to nature

For her, sustainability is not a choice, but rather an absolute necessity. “How can you use the product in its entirety? You also use the leftover vegetable peels, all the seeds or kernels, or even fish bones and meat carcasses,” says the 36-year-old. But for her, there’s more to sustainable cooking than just focusing on zero waste; fresh, seasonal products and short transport routes are just as important to her. “Good interaction with producers is crucial. The way they work, how they see things, whether they love their land or their animals is essential,” says the chef.

She creates her dishes every year and everything is always adapted to the season. For example, the current summer season kicks off with Mediterranean sea bass in sesame crust, young spinach sprouts and civet sauce with black pepper or with lobster tortelli, green pea cream, spicy sponge cake with tarragon oil. As a meat course, there’s quail stuffed with dried fruit and hazelnuts, young braised endive and candied orange poultry sauce, or roast rack of lamb, tomato sauce with harissa, vegetables and panisses with black olives.

 

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Ein Beitrag geteilt von Mélanie Serre (@melanie_serre)

“I get ideas for my future menu when I visit the market stalls on Sundays or browse cooking magazines in the tobacco shop next door,” stresses Mélanie Serre. Creativity and ideas are usually unpredictable and the creative chef tells us that she always has a notebook and a pencil at hand, even in the middle of the night. “But taking a stroll through the vegetable garden at Domaine d’Agerbol is particularly inspiring to me.”

Her favorite dish, however, is something that isn’t on the menu at all – a gratin made from eggplant, tomatoized roux and Emmental cheese. “A simple but perfectly prepared dish that I still dream of today. That’s what my grandmother made for me every Friday until I was 18,” Serre gushes. “I also tried to cook it in the restaurant, but it never tasted like grandma’s.”

Passionate about cooking

Being a chef wasn’t always Mélanie’s dream job – when she was young, she wanted to be a vet. However, inspired by her uncle’s catering business, she decided to go into the restaurant business after graduating from high school. “I liked management and administration, so I completed a management course with a focus on hotel and gastronomy at the Vatel hotel college in Lyon,” she recalls. “I completed an internship at Caterer Potel et Chabot during the last year of my studies. And from that moment on, my passion was born.”

 

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Ein Beitrag geteilt von Mélanie Serre (@melanie_serre)

On her career path, the enthusiastic French woman met outstanding and very gracious chefs who wanted to pass on their craft. “I really enjoyed working with Michelin-starred chef Joël Robuchon for eight years. In 2015, he entrusted me with managing Atelier Étoile in Paris,” says Mélanie Serre proudly. More top chefs followed. “Christophe Cussac trained me in Monaco for four years. In Megève, Olivier Bardoux showed me the most sophisticated cooking techniques. Everyone treated me with kindness and instilled in me a love for the job.” As of 2020, she has worked at Le Louis Vins, which belongs to her current husband Bertrand Guillou-Valentin. Since the summer of 2022, she has been the chef at the Elsa Restaurant at Monte-Carlo Beach, where, as she describes it, there is a very familial atmosphere.

Fortunately, there are no staffing problems or shortages at Elsa. “The restaurant team is complete because the working conditions are attractive. The staffing shortage in our profession today is a tremendous challenge for many colleagues. There is nothing worse than turning away guests due to staff shortages,” says the chef. In her opinion, Covid has not improved the situation, but at least there is a little hope on the horizon. “Fortunately, working conditions are moving in the right direction, but employees are coming from far away,” Serre said. “Today, you have to instill in young people a passion for this profession, a vision and a company goal or project.” A good salary or a nice-sounding “line on the resume” is no longer enough. “Employees must become part of the business, they must be involved in the life of the business,” says the chef.

 

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Ein Beitrag geteilt von Mélanie Serre (@melanie_serre)

Mélanie Serre’s secret to success: Hard work and nice encounters

As a chef, Serre had to fight harder than others to be accepted and shown respect in positions of responsibility. “But you get respect through hard work, that’s no secret.” For several years she worked hard and put her personal life on hold. “Today I’m reaping the rewards. I have a family, a small son and am self-employed. I’m also lucky enough to be able to choose who I want to work with,” says the young mom. However, in her opinion, the most difficult thing is balance. “Once you find the balance between your personal and professional life, you move forward twice as fast. Because you can use both as indispensable drivers for your well-being,” stresses the culinary artist.

In addition, the network and environment with which you surround yourself is crucial for success as a chef. “Family, a partner, friends. People who understand our difficulties, limitations, delays or absences,” says the tough chef. “It’s nice that more and more women also want to work as chefs, but unfortunately they often give up when they start a family,” Serre regrets. But as you can see from her example, both are possible these days. “True, we’re away more often than in other professions. But what counts is the quality of the time we spend with our loved ones,” says the gourmet chef.

 

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Ein Beitrag geteilt von Mélanie Serre (@melanie_serre)

Serre: Rising star of 2023

She has already reaped the rewards of her efforts in a professional context: In 2022, Elsa restaurant in Monte-Carlo Beach received a score of 15/20 and three toques in Gault & Millau. In addition, Mélanie Serre received the “Grand de Demain” (Rising Star of the Year) award from Gault & Millau. “It’s a nice award for the teams at Elsa restaurant. It makes us want to go even further in our pursuit of excellence and in our approach to natural cuisine,” says the winner. The commitment in terms of sustainability has also paid off. In April, Mélanie Serre and her team at Elsa were awarded the special “Ethical & Sustainabilty Award” by La Liste Mediteranean 2023.

And the next challenge already awaits. “I will open my restaurant in Cap Ferret in mid-June, and the restaurant will be open all year round,” says the dedicated chef. She didn’t want to tell KTCHNrebel much more about it, but we still say congratulations to this powerhouse – the exciting suspense continues.

The post Mélanie Serre – Chef with character appeared first on www.ktchnrebel.com.

Food for body and soul

At Le Bon Nosh today, the owner and head chef wants to combine good food and healthy eating. “Our goal is to enrich the body and soul with high-quality, local food and a great experience.” But it’s not just the dishes that the 40-year-old pours her love and passion into – you can also get a feel for this with one peek at Le Bon Nosh’s interior. Located in the middle of The Irby housing development in Buckhead, it blends both café and restaurant, including a wine bar in a very unique way.

 

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Ein Beitrag geteilt von Le Bon Nosh (@lebonnosh)

The concept is community and coming together. “I want you to come in and really feel like you’re dining at my own dining room table,” the chef explains. A look around the restaurant confirms this aspiration. After all, next to the communal oak tables and the guest room with a wine bar, you are looking directly at the highlight: the open kitchen with a special stove in the middle. Although the restaurant is made up of two levels totalling nearly 6,000 square feet, the light that falls through the floor-to-ceiling windows still creates a homey ambience.

“That’s what we could achieve with our design. It feels very homey,” says the restaurant manager. With its barista station and bakery showcase, the market area and its wide range of delicacies also invite visitors to linger a while longer.

Forough Vakili: Vegetables in the spotlight

Le Bon Nosh is all about “the beauty of simple food and a meal in tune with the seasons with French-inspired dishes inspired by my time in Paris,” says the chef, who was herself a student at the famous Le Cordon Bleu cooking school. “I use as few ingredients as possible, available regionally and seasonally. My salad dressings are one of my trademarks, as are my pesto or ragout sauces.”

 

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Ein Beitrag geteilt von Le Bon Nosh (@lebonnosh)

A signature dish that numerous guests rave about, for example, is the kale caesar salad – a combo of local kale, tossed in tahini and garnished with chickpeas and cranberries. Taking a look at the menu before you go doesn’t do much good, because you won’t find anything there. All dishes are adjusted according to availability and season. However, the focus is mainly on vegetarian dishes – whether French lentil salad or a pumpkin caponata tartine. “I think we don’t put vegetables in the spotlight often enough, they’re always considered more of a sideshow,” says Vakili.

Shaped by her childhood, the creative chef continues to attach great importance to the quality and origin of the ingredients she uses for her dishes. These come from regional farms, such as Riverview Farms and goat cheese from Decimal Place Farm. This high-end selection, coupled with Vakili’s passion and dedication, makes a visit to La Bon Nosh a true culinary experience. “My inspirations come mostly from my travels but also from my visits to the farmer’s market here. Some of my favorite ingredients are bitter leaf salads, coriander, eggplants, tomatoes or a nice fish filet,” explains the chef. Her own favorite food changes depending on the season. “One of my favorite dishes that I also cook for my guests is Boeuf Bourguignon,” reveals the imaginative chef.

Image: Le Bon Nosh

From chemical engineer to restaurant owner

As is the case with many top chefs, the young Forough Vakilis did not know what career she wanted to pursue at first. After completing her technical studies at Georgia Tec, she worked as a chemical engineer for two years. But this didn’t end up being her lifelong dream. “I wanted to learn to cook, to do something creative!” says Vakili. To put things more precisely, she attended Le Cordon Bleu Paris cooking school in 2011 and then worked at a two-Michelin star restaurant in Brittany. In 2012, she returned to Atlanta where she hosted pop-up dinners. She did so successfully, attracting the attention of the carmaker Porsche, which hired her as a catering consultant at its North American headquarters.

Vakili also worked with food management firm Bon Appétit, overseeing three business units, including a fine-dining restaurant, an employee cafeteria and the catering division. But even these activities did not completely fulfill the imaginative and tough chef and the wish to create something of her own finally pushed her to concentrate on developing the concept of Le Bon Nosh from 2017 onwards. It finally opened its doors in 2021.

 

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Ein Beitrag geteilt von Le Bon Nosh (@lebonnosh)

Humanity also works in professional kitchens

“I believe in making the kitchen a pleasant place to work and I want to be a good teacher”, says Forough Vakili. “We are all human and will always make mistakes. But as long as we learn from them and improve, that’s fine.” The likeable owner has a daughter and a young son – is it possible to balance family and career, and if so, how? “In the past, I often struggled with balancing work and private life. But I don’t look for balance anymore and focus more on moments. Wherever I can take a moment to involve my children or husband in my daily routine, I do so.” Her tip for gastronomy colleagues: “Don’t be so hard on yourself and try to make the most of what you can do.”

One of her latest projects also shows that locally produced food is a matter close to Fakili’s heart. In May 2023, the innovative businesswoman launched a weekly delivery service with the local farm Hickory Hill. The aim is to promote a community that is committed to sustainability and gives back through access to high-quality, locally produced food and education programs. You can order online on the restaurant’s website. The main product – the organic bag – contains at least eight different locally produced vegetables and fruits depending on the season. Other grab-and-go products from Le Bon Nosh, as well as red, white or sparkling wine, can also be added to complete the meal.

 

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Ein Beitrag geteilt von Le Bon Nosh (@lebonnosh)

A special extra also awaits customers: To make weekly mealtimes simpler and more nutritious, each bag comes with a QR code for a recipe that includes this week’s products along with Le Bon Nosh staples. So everything is thought of and now all you have to do is enjoy your meal!

The post Forough Vakili – a tasty bite at Le Bon Nosh appeared first on www.ktchnrebel.com.

If that sounds laborious, that’s because it is. Since it involves top quality image and sound, a professional studio and stage-ready performance, it would be very difficult to manage such a project all on your own. The good news? You don’t have to! Various platforms are available with solid presentation tools to make valuable gastro expertise accessible to a wide – and paying! – audience.

Professional platforms help market online cooking courses

As an initial search reveals, the web is simply overflowing with cooking videos of all kinds. How can professional chefs or ambitious amateurs find the right platform to help them realize their virtual workshop plans?

Image: Meisterklasse

One tip: it’s always a good idea to follow the stars. For example Ludwig “Lucki” Maurer. That’s right, the multi-award-winning “meat pope” is not only one of Germany’s best-known restaurateurs, he is also a Wagyu breeder and probably has the most extensive meat expertise imaginable. On his homepage you can discover the expert’s wide-ranging activities, which include being in demand as a book author and TV chef. Maurer provides a link to a video course right on the front page. “The Art of Barbecue”. For four hours, the likeable Lower Bavarian with the casual rocker attitude introduces barbecue fans to the secrets of the BBQ art. In a total of 27 episodes, he demonstrates classic recipes and his own creations – and you get a recipe book to boot!

Convey knowledge and find new guests

Maurer opted for the Meisterklasse (Master Class) platform, which is available in German and English. His course was the second to be offered after the platform was launched. “So we’ve kind of been there since the beginning,” says Maurer, who said the course helped him get through the days of corona. “There was simply no other way to take a cooking course or workshop,” says the pro. “The trend to barbecue at home skyrocketed during the corona era. A lot of people bought completely new equipment, like barbecue grills, etc.”

 

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Ein Beitrag geteilt von MEISTERKLASSE Online-Kulinarik (@meisterklasse.de)

Maurer also appreciates the cooperation after the lockdowns. “A lot of knowledge can be imparted as quickly as possible via Meisterklasse and accessed flexibly on the home computer, tablet, etc. – even directly in the backyard in front of the grill.” Last but not least, Maurer has identified a positive side effect. “Because we can reach barbecue and BBQ enthusiasts and fans further away, new guests and colleagues may also find their way to us in Schergengrub to take part in one of our courses or events on site.” The modest chef does not mention that these are fully booked for months – a star without any star affectations! And by no means the only one on Meisterklasse.

“Our platform stands out because of the high caliber of our master craftsmen,” stresses Michael Krasemann, Managing Director of Meisterklasse. Even three-star chef Harald Wohlfahrt is there, and has been right from the start. His popular introductory course to contemporary French cuisine is about to get a sequel.

Image: Meisterklasse

Cooking videos from the pros for professional and amateur cooks

Krasemann also emphasizes the high quality of the videos. “We seek out an individual shooting location for each course and produce the individual episodes in cinema quality.” He adds, “Our courses are also thematic and structured in such a way that they can be used as teaching material by both beginners and trained chefs. We have received feedback from some professional chefs who use our platform as a source of inspiration for their own kitchen or as instructional videos for trainees or their kitchen team. Many of our masters definitely reveal secrets, tricks and tips in their courses that they haven’t revealed elsewhere, and that’s what makes them so special in the end.”

Star chefs in front of the camera

At Meisterklasse, you can also look over the shoulder of Heiko Antoniewicz, award-winning chef, book author, trainer, consultant and driving force in gastronomy. “Flavors and Food Pairing” is the name of his workshop, in which he explores new dimensions of enjoyment by creating surprising combinations.

 

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Ein Beitrag geteilt von MEISTERKLASSE Online-Kulinarik (@meisterklasse.de)

During the coronavirus period, Antoniewicz began to explore the possibilities for online workshops as a replacement for the usual face-to-face events – and found what he was looking for. “The Meisterklasse makers approached me with their concept,” says the expert with TV experience (Kitchen Impossible, etc.). The time-consuming work on the videos was certainly a challenge for him. “Something new always costs more time and money than something that is already routine,” he says. But the process was also a lot of fun.

“Every shoot has its bloopers and mishaps, which always has the team laughing,” he says with a mischievous smile.

Cooking platforms: from Austria to the world

If you are a pro looking for German-language cooking platforms with stature, you will also find what you are looking for in Austria. 7hauben is one of the most important, which again is evident from the big names of the course instructors, or creators, who are involved. Johann Lafer, Haya Molcho, Ali Güngörmüş, all of them can be found at 7hauben, which claims to be the largest online cooking school in Europe. “More than 50,000 paid users,” says Johannes Sailer, founder and CEO of the platform. It is primarily aimed at ambitious amateur chefs and currently has around 50 workshops for beginners and advanced users in the program. For the coming season, other greats such as Bobby Bräuer, Tristan Brandt and many others are already in the starting blocks. New applications are welcome. “We are always looking for the best chefs,” says Sailer.

Image: 7hauben

The online cooking courses cover the entire spectrum between basic cooking techniques and Tel Aviv street food. The videos are professionally produced and a lot of time and effort is put into them. “Several weeks before the shoot, a concept is developed together with the chef. Then we shoot between two and five full days for a course, and after that, we have three to four people working roughly around a month on post-production,” says Sailer. The hard work and dedication is worth it in the end. “The feedback has been great across the board,” says the CEO.

Gronda – Online cooking courses and recipes from and for pros

There is also another professional cooking platform called Gronda. Its approach is very broad, both in terms of purpose, catchment area and user numbers. “With nearly two million users, Gronda is the largest social community for professional chefs and culinary enthusiasts worldwide. Chefs can share their recipes with each other, network and find jobs,” says Gronda founder Valentin Schütz. “We allow a chosen group of these chefs to make money with their recipes through our creator program. These “creators” are top chefs from 27 different countries who earn up to 5,000 euros per month with their recipes.”

 

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Ein Beitrag geteilt von By Martin Lippo (@vakuum_by_martin_lippo)

The hotelier’s son originally founded the platform as a gastro job portal to support his parents with the difficult search for employeesto work in their kitchen. Gronda was booming. But then came corona and nobody was interested in a jobs portal anymore. In its stead, Schütz created an opportunity for his still-active community of chefs to market their skills outside of the restaurant business through recipes, online cooking classes and workshops.

“There are almost 1,000 recipes from Michelin-starred chefs on Gronda, which they also cook in their restaurants. This is truly inspiring and helps every chef to grow. What’s more, the masterclasses cover the latest trends and the most difficult techniques. Everyone can learn something new there,” explains Valentin Schütz – a successful concept that helps the platform to constantly rise to new heights. “In 2022 alone, we tripled our membership. 50% of users come from Europe, 40% from North America and 10% from the rest of the world. The USA in particular is our strongest growth market,” says Valentin Schütz.

Gronda works as an app. The basic version is free. Anyone who wants to take advantage of the entire offer subscribes to Gronda PRO. And it’s worth it because Gronda regularly attracts the greats from the culinary community as creators. Jan Hartwig, Ana Roš, the chefs from the world-famous Disfrutar or star barista Agnieszka Rojewska, they are all currently featured on Gronda with masterclasses, to name just a few examples. For those interested, the application page is currently open.

The post Cross over into the net: Professional chefs are offering cooking courses and workshops online appeared first on www.ktchnrebel.com.

Image: Zoko

The fact that many hotels still have problems finding and retaining employees despite the successful implementation of such measures makes one thing clear: It’s not that easy. What’s more, the industry appears to be at an impasse. Sound melodramatic? It’s not like that at all. After all, if you are at an impasse, you’re always looking for new ways to do things. And it is precisely these new approaches that the hybrid hotel company Zoku is pursuing. What makes it so special? What does it do differently – with its 180 or so employees? And what can other employers in the tourism industry in general and the hotel industry in particular learn from this?

Zoku concept: revolutionary and successful

Whether in Amsterdam, Copenhagen, Vienna or Paris, when you step into a Zoku, it’s never a conventional hotel. For a start, you’ll search in vain for a traditional front reception. The Zoku concept has already been described as a mix of Airbnb and WeWork – a really hip place where easy living can be combined with pleasant co-working, if you like.

 

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Ein Beitrag geteilt von Zoku (@livezoku)

One thing’s for sure: It’s easy to settle into a new city here, no matter how long you stay. The two founders, Hans Meyer and Marc Jongerius, originally targeted the new generation of what are known as “business nomads”. In other words, people who can work on their computers from anywhere or who spend a few weeks or months in a city for a particular project.

But you can also stay at Zoku without any list of to-dos. Yes, vacation minus the workload seems to work just as well there. At least that’s what you can see from its impressive growth over the past few years: After opening its first location in Amsterdam in 2016, the company has so far opened additional locations in Copenhagen, Vienna, and soon in Paris. This is not only due to the good capacity utilization. On the contrary, Zoku hotels find it surprisingly easy to recruit – and above all, retain – staff. Why is this the case?

Anna Haumer: from star chef to HR revolutionary in the hotel industry

“Very few companies really think about exactly what employees with exactly which values they need,” says Anna Haumer. The employer branding expert knows the tourism industry in all its facets. Just five years ago, the Viennese-born chef was Austria’s youngest star and also made a name for herself beyond Austria’s borders as executive chef at Vienna’s Blue Mustard. After her career as a chef, she studied Human Resource Management at Vienna University of Applied Sciences. Why? “Because I’d rather solve problems than complain,” she says. “And because Zoku has a real impact in the industry that is forward-looking.”

Image: Zoko

Listening to Anna Haumer, you are struck by the key fact that she doesn’t believe in the conventional concept of the roles of employer and employee. You might say there is a more holistic attitude at Zoku. This is largely due to the history of its founding: “Back then, in the early 2010s, Hans and Marc’s basic idea was to create a place for business nomads, so they conducted umpteen interviews with this target group. What they found out was that most of them feel lonely. Therefore, they sought to create a place where they would feel less lonely. So it was very much about creating a community – also with staff.” Haumer uses the following points to explain that this community idea has turned into a company that thinks of the role of “employees” in a completely new, modern and highly successful way:

Finding and retaining employees – four tips from the hotel industry in practice:

1. Flexible understanding of roles to combat shortage of skilled workers in the hotel industry

Zoku doesn’t think much of the rigid and highly specialized work role when it comes to guests. Instead, Haumer talks about “sidekicks”. This means that every employee takes on different tasks on a daily basis, depending on where they are needed. While this may sound chaotic initially, it’s actually not, because everything is planned in advance – a kind of coordinated flexibility, if you will. “The sidekicks usually rotate daily between the front office, check-in, bar or service,” explains Anna Haumer.

 

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Ein Beitrag geteilt von Zoku (@livezoku)

“As operational all-rounders, they take care of everything to do with guest interaction. The basic idea behind this is that everyone should have a feel for the big picture and see the different facets of hospitality as a meaningful activity. That’s what the hotel and gastronomy industry is all about: being a good host who can do more than just make a guest a cup of coffee; they can also print out the bill, for example. If, on the other hand, you’re always just sitting in the back office, you lose a feel for everything, you don’t actually get any feedback – and at some point you start asking yourself what the point is.”

2. Sustainability high three

As a B-Corp certified hotel, sustainability is taken a step further than usual. “This is an extremely important topic, especially for the younger generation,” says Haumer. “Many of the younger employees at our hotel really want their work to be sustainable and ethical, as well as meaningful.” Incidentally, sustainability means more than just environmental sustainability, it also includes economic and social sustainability. This means the company also has to operate sustainably and transparently for its employees. What’s more, “Everyone should also be able to develop sustainably as part of their work,” says Haumer. “For example, through B-Corp presentations that take place in-house or development talks, to name just two examples of many. In general, each employee is empowered to always stand up for themselves and say what they need to sustainably advance their career in the hospitality industry.”

 

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Ein Beitrag geteilt von Zoku Amsterdam (@zokuamsterdam)

3. Employer branding without empty promises

For Haumer, the hotel industry still has a lot to do in terms of employer branding. “Still far too few hotels ask themselves: What are things that could really motivate my potential employees to apply to us? How can I retain them long-term in the business? And most importantly: How am I different from other employers?” Of course, the answers always depend on the respective company DNA. Answering them authentically requires what Haumer calls an “employer branding process”.

Haumer reveals how it works at Zoku: “A hotel must first consider its employer value proposition. This is about long-term positioning as an employer and the value proposition to employees and potential employees. Simply offering additional benefits, such as a public transportation ticket or a four-day work week, is not positioning. The industry needs to question entire structures much more and consider issues such as corporate culture, identity and values. That’s why hiring a consulting firm to write your employer branding doesn’t work. It really needs to come from within the hotel business itself!”

 

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Ein Beitrag geteilt von Zoku (@livezoku)

4. Shortage of skilled workers in the hotel industry: Not a question of money?

Last but not least, there is the matter of money. Couldn’t you skip all of the above and just pay astronomically well instead? Would that put an end to the shortage of skilled workers in the hotel industryright away? “Salary is only a hygiene factor,” says Anna Haumer. “Of course, the salary must be fair and meet the standard of living,” she says. “A good salary on its own only ensures that you won’t be unhappy. However, it’s not enough to ensure that you, as an employee, are satisfied in the long term. It may motivate you for a short time, but sooner or later everyone will look for another job to do something meaningful. The younger generation more than ever.”

As much as these approaches are related to Zoku’s very own corporate culture, they clearly demonstrate one thing: Today, more than ever, the operating concept, employees and management form a single unit of meaning. And it is precisely the question of meaningfulness that is of primary importance for future generations in all its facets. In fact, not only is it reflected in the concept of flexible role allocation, but also in the issue of sustainability or, indeed, with regard to the completely overestimated role played by salary.

One thing’s for sure: They are out there, these new approaches that lead out of the impasse of the universally lamented shortage of skilled workers in the hotel industry and they can help you find and retain employees. All you have to do is take the step.

The post These are the most innovative solutions to the shortage of skilled workers in the hotel industry appeared first on www.ktchnrebel.com.

Ingo Hettig and his cell phone make a powerful pair, one that many restaurants welcome with open arms – and happily pay for. After all, visibility is the be-all and end-all for success in the age of social media. Right?

 

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Ein Beitrag geteilt von Ingo Hettig (@travelgastronomist)

The short answer? Yes. The whole answer? Well…yes. After all, some restaurants do prohibit photographs and videos – and some of them are extremely successful. They are sometimes so hyped that food influencers like Ingo Hettig also want to eat there. And they have to. Because as a star eater of the world, it’s simply a must to have been there. But why are Michelin-starred restaurants opting for a ban on photography? How do they actually follow through with them? And how do food influencers deal with this?

Brutally local – and analog

“It was clear to us right from the start: no photos, no videos,” says Billy Wagner. His Berlin restaurant Nobelhart & Schmutzig opened in 2015 and is now one of the most successful restaurants in Germany. Wagner describes his business as the “most political restaurant” in the country. “Brutally local” is the motto that has been used in recent years to demonstrate that great cuisine can indeed be sustainable – as well as do without the customary luxury products such as foie gras, lobster or caviar. This has recently made Nobelhart & Schmutzig the best-rated restaurant in Germany: A Michelin star, a green star and number 17 in the prestigious World’s 50 Best Restaurants ranking are just some of the accolades that put them on the map for international foodies. So why the ban on photography and video?

 

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Ein Beitrag geteilt von Edgar Fuchs GmbH (@edgarfuchs_official)

Billy Wagner mentions two reasons. “On the one hand, I was interested in analog focus, which, after all, is what a restaurant visit is really all about. To smell, taste, feel, see. More than ever, we all recognize how much smartphones, which are constantly glued to us, are influencing every aspect of our lives. Of course, this is also part of modern life and makes many things easier, I am well aware of that. But that’s exactly why you need times when you consciously put it to the side.”

Wagner mentions privacy as a second reason. “I also wanted guests to feel completely free here, even from surveillance. Not everyone wants to appear in the photo or video of the person dining next to them, who they have never seen before. I also don’t want to be on 50 photos a day, which are then posted somewhere.” But what if guests do pull out their phones?

Can you put that away please?

Wagner has nothing against the cell phone itself. “After all, we don’t confiscate guests’ phones when they enter the restaurant,” he explains. “And if someone wants to show something on their phone to the person they’re talking to, then they can do so. In the same way, I don’t mind if someone takes a quick picture of the bottle of wine they like so they can remember it, or the record that’s playing because they like the music. In other words, when absolutely necessary. But actually we are in a place where people come together to talk to each other, to eat and drink well. And a cell phone simply gets in the way. That’s why we make people aware of our policy at every opportunity in advance: on the homepage, on the reservation confirmation, upon entry, on the menu.”

Image: Nobelhart & Schmutzig

Since Wagner’s role as host is not that of a watchdog, guests still take photos of dishes or the restaurant interior from time to time, despite everything. “If I notice this, I write to the guests and ask them to delete the photos from their channel. That usually does the trick. You can also report photos to Google, which are then usually removed.”

Billy Wagner’s Nobelhart & Schmutzig, however, is not the only restaurant that wants to keep smartphones and snapshots of food to a minimum. However, the reasons for photo and video bans do vary in different restaurants.

Photo bans because of old ceramics

“There are reasons I understand well, others less so,” says Anders Husa. The Copenhagen-based food blogger, together with his wife Kaitlin Orr, is one of the most successful in his field. When you include all their channels, the two “Taste Hunters” for the World’s 50 Best list have over half a million followers – making them the most influential food influencers in Scandinavia. Husa explains: “The Punk Royale in Stockholm, for example, confiscates the guests’ cell phones at the entrance and locks them in a box. That’s because the food there is staged as a big show and the service wants to feel as free as possible, without cell phone cameras constantly pointed in their direction,” explains Husa.

Image: Arnold Lan

What he doesn’t understand very well is the ban on photography in the legendary three-star restaurant Ryugin in Tokyo. “The ban is because they are worried that the heavy photo cameras will fall on the valuable, old ceramic tableware, they did allow phone photos, however” says Husa, who can’t help smiling. “At Nobelhart & Schmutzig, it’s a lot more understandable because Billy Wagner is concerned with an interpersonal aspect and that’s clearly communicated.”

And yet Husa makes no secret of the fact that he’s not particularly fond of the ban on photography in top gastronomy. “From a marketing perspective, it’s not particularly smart to do that,” he says. “Social media is actually free advertising for restaurants. It’s one of the most efficient ways to get new guests and communicate its concept, food and atmosphere to the outside world.”

Image: andershusa.com

It’s always possible from the outside

Ingo Hettig sees things differently. “I think a ban on cell phones or photos can make sense as a marketing tool,” he says. “Of course, this only works if the majority of the other restaurants allow photos and videos, otherwise the unique selling point will be lost. But especially with concepts like Nobelhart & Schmutzig, which stands firmly for an analog restaurant experience, it’s a perfectly coherent and credible positioning.”

Hettig went to Billy Wagner’s restaurant for the first time in June 2022. “For me, it was the most relaxed meal since I joined Instagram in 2016,” he says. “That’s because for the first time I didn’t have to take any pictures and make any videos, and also because there was no expectation that I would create a lot of content at that point. In fact, the opposite was true! I got fully involved with the food, and more so than ever. I really enjoyed it because it was something different.”

Image: Ingo Hettig

Anders Husa and Ingo Hettig show that the ban on photography in restaurants is interpreted and understand differently, even among food influencers. In any case, they can certainly be coherent and comprehensible, as Billy Wagner has proven at Nobelhart & Schmutzig. Others, such as Ryugin in Tokyo, seem almost absurd – and no longer keeping with the times. It seems that this is a fairly fragile game of strength: If the ban on photography makes absolutely no sense, influencers will prefer to go somewhere else. However, if it makes sense, influencers will still come. After all, you can still always take a photo of the restaurant from the outside.

The post No pictures, please! What do influencers actually think of photo bans in Michelin-starred restaurants? appeared first on www.ktchnrebel.com.

 

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Ein Beitrag geteilt von Espacio UMA (@espaciouma)

It is precisely this fascination that Iker Erauzkin embodies in a revolutionary gastronomic concept, the Uma restaurant in the center of Barcelona, which he has been running together with his wife Anna Yébenes since 2014. In the meantime, the Basque chef has gained over 25 years of experience in the restaurant industry, has written numerous books and cookbooks in addition to running restaurants. He also advises restaurants, companies and brands in the foodservice industry on his understanding of modern, authentic gastronomy where the guest plays the main role.

UMA – a restaurant with four tables and no menu

Uma is a special place – with only enough room for 16 guests at four tables. There is also a separate chefs table in the kitchen. The restaurant makes an eye-catching impression with its cobalt-blue walls and white columns. You can look into the open-plan kitchen from any table. In Swahili, the name Uma means “fork”. The restaurant also only offers a tasting menu with 12 different courses and two desserts, depending on the season. “They always say no food is better than what is cooked at home,” stresses the Basque, who himself learned in Paris. And this is exactly the gastronomic experience the chef wants to create for his guests. Updated weekly, the menu consists mainly of carefully selected vegetables, fish and seafood. It all depends on what premium ingredients the suppliers and producers have to offer.

Image: Uma

Vegetables as a challenge

The chef finds it increasingly appealing to cook with vegetables. “It’s a new challenge – something we’re always seeking in the kitchen,” says Erauzkin. “I don’t know exactly where my inspiration comes from. Sometimes we want to tell a story with the food, sometimes we want to highlight an ingredient.” On occasion, he also looks for unexpected combinations or simply cooks a dish that he would like to savor. For example, Erauzkin experiments with peas. “I’m all about maximizing the potential of peas – including the flower bud, the pea skin and the pod itself, all cooked with a creamy base.” The chef likes to use flowers and buds on his plates, “because they have a very subtle and delicate nuance to them.”

Signature dishes by Iker Erauzkin

Classics that he regularly includes in his seasonal surprise menu include Salsa Xo, a vegetable anticucho or the “Soup of Love,” which was the first dish he created for his wife Anna. Inspired by a tomato-yum soup, it contains poached onions, prawns, gochujang, tapioca cooked in coconut milk, almond blossom sprouts, lime, coriander, citronella and coriander sprouts. Another signature dish is also “Duck Migration”: a low-temperature egg on porcini cream, topped with cotton candy and grated cold foie gras.

 

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Ein Beitrag geteilt von Espacio UMA (@espaciouma)

An appetizer classic: the truffled Brie cheese “Mochi”, covered with two slices of truffle. “They all tell the story of Uma and our own journey through this world,” the culinary artist points out. Intelligent cooking systems are indispensable in his restaurant kitchen. “We use intelligent cooking systems to cook at low temperatures, ferment or emulsify,” says Erauzkin. “I prefer state-of-the-art technologies that allow me to adjust the cooking time to my expectations and needs.”

Home garden ingredients for the restaurant kitchen

The deep connection to nature and passion that defines the star chef is also reflected in the fact that Erauzkin has recently started growing vegetables for his restaurant Uma in his own small garden in Olesa de Bonesvalls. “It’s very important for me to know and understand the origin of every ingredient we use in the kitchen,” says the boss. His garden allows him to learn about the process of growing vegetables, including agricultural work, which unfortunately is still not widely valued: “But above all, the immediacy of the products I grow. Right now, we are at the very beginning. We have planted colorful cauliflower, peas, carrots, Calçots, strawberries, tomatoes, peppers and eggplants. We also harvest some fruit and want to grow our own edible flowers.” There are ten fruit trees in the garden with cherries, oranges, lemons, medlars, pears and persimmons.

 

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Ein Beitrag geteilt von Espacio UMA (@espaciouma)

Relax and enjoy

Erauzkin is motivated by the idea of living in a relaxed world and being able to enjoy time. “I am motivated to show my children a sensible way of living,” says the chef. His goal is “to continue cooking for my guests as long as I have the strength to cook outside the industry. I want to offer a space where time is the protagonist and you can take a break from life and simply enjoy some good cuisine,” he states.

Hit the mountains with UMA

Iker Erauzkin and Anna Yébenes have designed the restaurant in such a way that family life is well-balanced with professional life. “Although we are committed to our guests, we have arranged our opening hours and closing days in such a way that valuable time is reserved for family life,” says the chef. They are closed Tuesdays and Wednesdays. “To this day, I still enjoy both my responsibility and the time I spend with my family. It’s important to take care of both,” says Erauzkin.

 

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Ein Beitrag geteilt von Espacio UMA (@espaciouma)

The creative chef also has plans for the future. “Cooking has never been a journey to a destination, but rather a way to enjoy each step of life. I would like to move Uma to the mountains. Where I live now, in a natural environment and away from the big city,” Erauzkin ponders. He also wants to spend more time on private things: “[I want to] see my children grow up, continue learning in the kitchen, spend time with my wife,” the Basque native stresses. “This also includes traveling, discovering other cuisines and other cultures. Everything that makes me the chef I am. Until my final days, I think there are still many things I would like to do.”

The post Iker Erauzkin’s Uma – “Forked” in Barcelona appeared first on www.ktchnrebel.com.

“Rees sums up what Eurest and 14forty are about, because he is constantly thinking what more he can do in his role to help improve the lives of others,” says managing director Morag Freathy. “His work in the field of nutrition has been outstanding, nudging our client’s people into healthier choices and now he has also brought his passion for sustainability to the table.”

Image: Eurest

In his career, Bramwell who completed a degree in Human Nutrition at University of Worcester before working in different public health roles for National Health Service Trusts in the UK as well as for Aston Villa FC, has worked with a focus on providing food to every demographic, from primary school groups to adult and elderly patients at risk of chronic illness.

“I always wanted to get closer to hospitality, kitchens and food and I gained my nutritionist role with Eurest around five and a half years ago,” he explains.

The foodservice industry and in particular catering has the power to at least influence the mindset of people and encourage a healthy and sustainable nutrition – with the positive side-effect of doing something good for our planet, while ensuring that workforce/customers eat healthier.

This is how sustainability in catering is encouraged by foodservice provider and contract caterer Eurest:

1. Create a positive food culture with great experiences and focus on wellbeing

Bramwell says creating a positive food culture in our workplaces, ultimately aiming to build healthier, happier workforces is at the core of Eurest’s mission. “We do this through providing great experiences for the employees we serve, in a comfortable environment with food and drink offers that promote the wellbeing of both people and planet,” he says. “Our food philosophy has three pillars; Flavourful, Mindful and Planet Positive and this is at the heart of everything we do.”

It is common knowledge that the global food system is responsible for a third of all greenhouse gases and – as Bramwell points out – deforestation, biodiversity loss and damage to aquatic life. “The foodservice industry sits within that system and reaches almost every part of society, which is an opportunity to lead change through responsible supply chains, evidence-based education for customers and clients and a focus on less-resource intensive sustainable menus,” he says.

Image: AdobeStock | sonyakamoz

Within Eurest there is a firm focus on sustainability and nutrition and Bramwell says the two are intrinsically linked. “You can’t fix one without the other and the need to re-balance is urgent,” he says explaining that, reducing each of them to their simplest form the same food groups are beneficial to human and planet health. “Encouraging the consumption of more fruit, vegetables and wholegrains is a start, then switching from red and processed meat to plant-based proteins like beans and pulses is one of the most impactful steps we can make. Focusing on these positive groups generally makes avoiding the less-positive groups easier,” he says.

2. Promote nutrition and sustainability, together

There’s a straightforward way within Eurest to promote nutrition and sustainability, together as well as individually. First, says Bramwell, the team lays the foundations for positive offers by for example increasing the availability of healthier and more sustainable meals or add more vegetables or legumes to existing recipes.

The next step is a branding exercise – position them as aspirational, delicious meals rather than restrictive to encourage customers by placing them at the top of menus and describe the flavors and provenance rather than “healthy” or “vegan”. The final step is to engage customers, offering free samples of new dishes, host pop-ups and market them prominently.

 

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Ein Beitrag geteilt von Eurest (@eurestuk)

Among the sustainability initiatives the company runs he is particularly proud of the food waste campaign. This starts with prevention through chef training on effective ordering, planning and production. “We also launched our ‘Plenty’ recipe range, which champions underutilized ingredients such as coffee grounds and vegetable peelings which our chefs use,” explains Bramwell. “We hope this raises awareness of valuing every part of produce and being resourceful to make each part stretch further.”

3. Redistribute surplus food

Eurest works with organizations such as Olio and Too Good To Go to redistribute any surpluses, a trend that is definitely spreading in the foodservice sector. “I’m pleased to see this is pretty common practice across the industry now,” says Bramwell.

Eurest also works with University of Oxford on eco-labeled menus across the business and launching a recipe range called Plantilicious.

 

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Ein Beitrag geteilt von Eurest (@eurestuk)

4. Net Zero in foodservice is achievable

Eurest has a stated ambition to be net zero by 2030; just seven years away, but what is the plan to get there. “We have a clear climate promise roadmap with targets in line with the Science Based Targets initiative and milestones such as halving food waste, 40% animal protein switch as well as regenerative agriculture and packaging targets,” explains Bramwell. “We have worked hard to take a data-driven approach and partnered with credible experts like University of Oxford to guide us on the journey in the most responsible way.”

He adds that while many lessons have been learnt already, the company culture has embraced this goal and will be crucial to delivering results over the next few years.

Behind the aims to provide a service sustainably and with a high standard of nutrition, at the heart of Eurest remains the commitment to quality. “Health and sustainability really are at the heart of us delivering purposeful offers that benefit workplaces up and down the country rather than food and drink that just fills a gap,” concludes Bramwell.

“However, this doesn’t work without it tasting and looking great – our job is to make healthier and more sustainable food an easier choice for everyone, and quality has to be a priority to achieve that.”

The post Healthy workers, healthy planet: how Eurest encourages healthy nutrition and sustainability in catering appeared first on www.ktchnrebel.com.

The trend is primarily toward large charging parks with many charging stations on expressways and near highways. Comfort is a must: Most stations have a roof, and many charging parks also have shops and food on site. In general, most of the charging parks that already exist and/or are planned have a similar structure to classic filling stations or rest stops, with one small but subtle difference – much more emphasis is placed on comfort and high-quality gastronomic options, ensuring that waiting times can be optimized.

Image: Seed & Greet GmbH

Innovative e-fueling station: sustainable charging, eating, relaxing and/or working

Fastned, a Dutch provider of high-power charging infrastructure, built the “Ladepark West” (Charging Park West) near the Bochum cross on the A 448 in Bochum, Germany in 2022. Yellow roofs protect against rain during the charging break. Along with restrooms and a Fastned lounge open 24/7, there’s also a playground for kids. In terms of gastronomy, the aim is to provide more than just filling station snacks or baked goods. In fact, the Bochum-based restaurateur Christian Di Veronica will open his Italian-Mediterranean restaurant at Ladepark in spring 2023. “We are looking to offer not only breakfast and an attractively priced lunch menu, but also high-quality evening dining,” explains restaurant owner Christian Di Veronica.

This is a fully-fledged concept similar to his other restaurant “viva la Mamma” in downtown Bochum. At that restaurant, he focuses on homemade pasta, pizza and antipasti. He is offering his dishes from a food truck until it is finished. A three-story office building is planned behind the restaurant. Environmental considerations have also played a role, with all the electricity used for both operations and charging coming from renewable energy sources. A roof-mounted photovoltaic system is also expected to improve the eco-balance.

Image: Fastned

E-fueling stations with gastronomy: Europe-wide expansion planned

Fastned already operates 200 fast charging stations in the Netherlands, Germany, Great Britain, Belgium, Switzerland and France. In 2021, the company partnered with other e-mobility companies to open the UK’s largest fast-charging station in Oxford, England. This Energy Superhub offers 26 fast charging stations from various operators with an output of up to 300 kW. You will notice the development here as well: during their stop, travelers can have a coffee, a bite to eat, use the restroom, or use the free Wi-Fi at the adjacent restaurant. By 2030, Fastned intends to implement 1,000 fast charging stations along heavily frequented routes in Europe.

Roland Schüren: Master baker and operator of the Seed and Greet charging park

Another example from Germany is the innovative Seed and Greet charging park at the Hilden cross near Düsseldorf, covering an area of around 130,000 square feet. The owner is master baker Roland Schüren. During the charging process, drivers can visit the 160-square-foot café-bistro with an organic bakery. At this café-bistro, you can enjoy breakfast options such as a pastry or full-fledged breakfast. Another tasty treat are their pizza creations made with organic spelt and organic whole rye flour and homemade 7-herb pesto. They also offer ofinis, tartes and salad bowls, as well as organic coffee and tea specialties, which are all available to go. “When it comes to food quality, we also focus on sustainability. We only work with organic, regional and seasonal products and cooperate with local and regional family-run businesses,” emphasizes Schüren.

Image: Seed & Greet GmbH

Sustainably produced: Electricity and food

The 18-million-euro Hilden charging park features a sophisticated energy concept with heat recovery, solar roofs, rainwater and service water secondary use, the park’s organic bakery and wood-frame construction. An innovative highlight: A vertical greenhouse will be built between the two building levels, spanning around 10,800 square feet over four floors by means of vertical farming. Lettuce, strawberries and blueberries are cultivated here to meet the bakery’s needs. The project is expected to be completed by the end of 2024. In the first construction phase, just under half of the 116 planned loading spaces were completed. “Germany and Europe don’t just need more e-mobility, but above all they need more e-mobility with electricity from renewable sources,” explains the master baker and businessman.

bk-World: Making charging breaks useful

A smaller idea, but by no means less interesting, are the custom-designed Qubes – modular and transportable elements that can be combined with each other – from bk World e-filling stations. “The entire concept is user-driven,” explains initiator Marc Arnold. “What do I need as an electric car driver during the charging break?” The Franconian company BBC group has undertaken two projects, one in Füssen near the A7 and at the company’s Endsee site. Inside the building cuboids there are restrooms and a lounge, office corners and a children’s play area. The building components are made of spruce and a large proportion of the electricity supply is provided by the company’s own PV system on the roofs.

 

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Ein Beitrag geteilt von bk World (@bkworld.eu)

They have a different approach to gastronomy here: instead of a restaurant, there is an automated and online-based store system. Refrigerators offer cold food ranging from fruit and granola yogurt to salads, as well as beverages, which are served in an automated manner. If you prefer hot food, there is also a pizza machine next to bk-World, which bakes pizza within four minutes. The company plans to open 300 locations across Europe over the next five years.

Oasis by Ionity – when charging your car becomes an experience

The fast charging station operator Ionity is also targeting charging parks with connected infrastructure. The company plans to expand its current sites as well as build completely new stations. These will not only be built alongside highways, as was the case in the past, but also near cities and in the vicinity of arterial roads. Called Oasis, the concept envisions covered charging stations or charging parks with cafés, restaurants or stores and barely resembles the filling stations we know today.

Ionity aims to operate around 1,000 sites across Europe by 2050. “With Oasis, we’re showing what a whole new charging experience can look like. We want to offer our customers more convenience,” says Ionity COO Dr Marcus Groll. Ionity is a joint venture between automotive manufacturers BMW Group, Ford Motor Company, Hyundai Motor Group, Mercedes Benz AG and Volkswagen Group with Audi and Porsche, as well as BlackRock’s Global Renewable Power Platform as a financial investor.

 

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Ein Beitrag geteilt von IONITY (@ionity.official)

Fast food at the charging station

Shell Deutschland GmbH and KFC Deutschland (Kentucky Fried Chicken) are working together on another exciting project to promote the development of charging infrastructure for electric cars. To achieve this, Shell Recharge charging stations with 120 DC charging points will be installed at 23 KFC restaurants near freeways in the next few years. Shell and KFC have a long-standing strategic partnership in the convenience retail business. Then guests can use the loading time to visit the adjoining KFC restaurants.

The restaurant chain Peter Pane also wants to serve burgers at e-petrol stations in the future. According to company boss Patrick Junge, filling station operators need to rethink their approach to e-mobility. “In light of the fact that e-cars take a little longer to recharge, ideas are needed to bridge the waiting time and create incentives for driving to certain filling stations,” the Peter Pane boss said. Eating burgers and also charging cars – for him this fits “very well together.” We are already conducting “concrete discussions with a provider and this year we will test whether this concept already works in the medium term.”

Car manufacturers see potential to bridge charging time with culinary options

Vending machines at Audi Charging Hubs

But it’s not all about joint ventures; car manufacturers such as Audi are also banking on their own e-charging capacities. Audi launched its very own concept with its charging hub in Nuremberg. “With the Audi charging hub, Audi primarily serves drivers who do not have the option of charging at home in urban environments,” says press spokesperson Benedikt Still. The fast-charging cube is intended to be an alternative to the often overburdened e-charging infrastructure in cities.

The customer can stay in the lounge during the charging period and use the restrooms and snack and beverage vending machines. You can also find temporary workspaces and a concierge as a contact person. “In the lounge, we currently offer high-quality vending machines. For locations without a lounge, we work with partners in the immediate vicinity to offer a diverse range of services in terms of charging and gastronomy. The Wi-Fi is also free,” emphasizes the press officer. Additional locations are initially planned for 2023 and mid-2024 in Germany.

Image: AUDI AG

VW culinary option is part of the charging concept

Volkswagen also wants to establish a Europe-wide network of its own charging points for electric vehicles in cooperation with several energy companies: In Germany, the Group wants to set up its charging points at the Aral filling stations of the British mineral oil group BP. By the end of 2024, up to 8,000 charging points will be built in Germany, Great Britain and other European countries.

Not much is yet known about the culinary options at the locations planned for the future. However, as VW press spokesperson Elena Storm points out, “E-drivers can charge in safe, well-lit and staffed locations and have access to additional services such as food and beverages and restroom facilities.” In Europe, the charging infrastructure is based on Enel, Iberdrola, BP/Aral Pulse or Ionity. Aral Pulse often uses the infrastructure of filling stations to expand charging stations. With Enel, VW opened a joint venture Ewiva at the end of December 2022: premium stations will be opened at hotspots that provide snacks and drinks for customers.

Mercedes plans its own charging network

With its own network and concept, Mercedes Benz wants to improve its customers’ charging experience. It is planning more than 10,000 fast-charging points at 2,000 locations in key cities and metropolitan areas near major transportation routes and convenient retail and service locations in North America, China and Europe. No concrete plans have been announced yet, but the first charging parks in North America are expected to be built as early as in the course of 2023. For the facility itself, Mercedes is promising a generous amount of space and, if possible, a roof; gastronomy and restroom facilities are also planned, as well as surveillance cameras.

More e-power in the USA

The USA also needs many more charging stations, as a study by McKinsey shows: The Bipartisan Infrastructure Act (BIL) allocates $7.5 billion for developing the nation’s electric vehicle charging infrastructure. The aim is to install 500,000 public charging stations nationwide by 2030 that are compatible with all vehicles and technologies. The company Electrify America is working on the construction of new charging stations that focus on convenience and service, just like the European concepts. Since opening the first charging station in May 2018, Electrify America has put more than 3,500 additional charging stations into operation at 800 locations. Unlike many in Germany, the parks are located directly within cities, often in the vicinity of large shopping malls. An additional 1,800 charging parks and 10,000 charging stations are planned in the United States and Canada by 2025.

Image: Electrify America

In a nutshell, charging time is waiting time. And waiting time is mostly wasted time – but no one has time to spare. This means that customers are increasingly looking for ways to make good use of the waiting period at the charging station. In addition to the possibility of working, gastronomy in particular can play a major role here. From high-quality digitized vending machine food or snack options and fast food to full-fledged restaurants with high-end selections, the current concepts already demonstrate a high degree of variety. The fact is, the future e-fueling stations will have to offer more than the familiar filling station charm found between a truck parking lot and a freeway restroom.

The post Keyword: e-fueling station – what about the gastronomic options? appeared first on www.ktchnrebel.com.

So far, not so clear. One thing’s for sure: Europeans have probably never experienced the colorful aromas of curries, dahls and naans in such an ambience. Concrete everywhere, with more gray concrete on top. No frills, anyway. The color of the square lamps and tables: black, just like the floor.

Image: Paradise

But what may seem bleak at first glance is what experts call “Tropical Brutalism.” This is an architectural style, which enjoyed its triumphant advance in the middle of the 20th century – and in tropical countries such as Brazil, Hawaii, or even Sri Lanka developed its own unique expression. Dom Fernando now plays with this esthetic heritage in his restaurant Paradise. And very, very successfully. His restaurant has become one of England’s hottest addresses.

Opened at the end of 2019, people from all corners of the pre-coronavirus world lined up outside Fernando’s restaurant. Times are more difficult today, sure. But getting a seat at Paradise is still no piece of cake – which is also due to a new coup. High time, then, to take a closer look at this man and his bold undertaking. Who is he, this Dom Fernando? What makes his restaurant so successful? And why do we all know so little about Sri Lankan food?

Dom Fernando: From accountant to globetrotter

Fernando’s parents came from Sri Lanka to London in the 1970s. Born in the early 1980s, the young Dom enjoyed a sheltered, urban childhood in this vibrant mega-metropolis. “My parents and relatives often took me to restaurants,” he recalls. “At family gatherings we always had big cookouts and talked mostly about food during the meal. Just the way it is in Sri Lanka.”

 

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Ein Beitrag geteilt von PARADISE (@paradisesoho)

All of this puts Dom Fernando into perspective immediately, but it has nothing to do with his later decision to open a restaurant. Rather, his passion for the hospitality industry came from a part-time job at a hotel reception in Chelsea when he was 16. “That’s where I realized how much I’m fascinated by everything related to hospitality. But to pursue a career in this industry was something I didn’t dare to dream of at the time.” Why was this the case? Fernando’s father was an accountant, a deeply talented and passionate one. “And since children of Sri Lankan parents always do what their parents want, I became an accountant.”

He studied accounting in Edinburgh and then worked for a large accounting firm in London. Hotel chains such as Intercontinental Hotels were also major customers of this company. “Although I didn’t enjoy the bookkeeping in itself, I found it a great pleasure to work with customers from the tourism sector,” Fernando recalls. “That was also the reason why I decided to switch to the hospitality industry at the right time. Lucky for me.”

Image: Rebecca Dickson

London as the nucleus of Sri Lankan restaurants

For several years, he then worked around the world for Intercontinental hotels, primarily in the Middle East and Asia. “Admittedly, these were all desk jobs in a managerial capacity,” Fernando says. “But it was exactly during this time that I discovered the magic of gastronomy. For me, it became increasingly clear: When I returned to London, I would open a restaurant.” But what kind exactly? The globetrotting desk jockey didn’t know the answer until he arrived back in London.

In the meantime, the British capital had changed significantly – especially when it came to gastronomy. “In the past,” Fernando explains, “you could only find Sri Lankan restaurants on the outskirts of the city, in neighborhoods like Harrow or Wembley. Now, suddenly, these kinds of restaurants had popped up in the middle of the city. Unlike those on the outskirts of town, however, these were not small, family-run restaurants, but rather fairly large-scale ones that had far more than just ten employees.” Fernando knew that a trend was emerging here that was closely related to himself. Now it was time to strike – and seize the opportunity.

Welcome to Paradise restaurant

“I wanted to make something that was free of clichés and authentic, but at the same time creatively rethinking Sri Lankan cuisine,” Fernando says. To put this creativity at the center, Fernando chose the cool, pared-down design of Tropical Brutalism. “During my holidays as a child and also later stays in Sri Lanka, I was always impressed by this architecture, which somehow also symbolizes urban restaurants in Sri Lankan cities,” he explains.

 

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Ein Beitrag geteilt von PARADISE (@paradisesoho)

In the midst of these clear lines, the dishes become even more prominent as the main players in the restaurant. The meat comes from small organic farms, the fish is caught in the cool seas of English harbor towns and spices – many of which are difficult to get in England, let alone in Europe – come from producers in Sri Lanka, who Fernando and his head chef and the entire team regularly visit on site.

For example, the hand-picked saithe from the idyllic harbor town of Newlyn near Cornwall, served raw with coconut and calamond orange, pomelo and trout rye. Or the chopped chicken, seared, with a wide variety of dark earthy spices from Sri Lanka, fresh green peppercorns and an espuma of citrus leaves.

Image: Rebecca Dickson

Dishes like these were what drew hungry journalists a few weeks after the opening. Their praise in England’s biggest newspapers clinched the breakthrough for Paradise just before the first Corona lockdown. Today, the Michelin Guide recommends Paradise in the Bib Gourmand section, which is still a rarity for a restaurant with Sri Lankan food.

“Thankfully, we didn’t completely drop the ball during the pandemic,” says Fernando. We are always seeking to improve and think one step ahead. In March, we therefore began turning the restaurant into a cocktail bar with snacks after 10 p.m. And that’s because our tropical cocktails made with unique products have delighted an increasing number of guests, including as a food pairing alternative to wine. In fact, we’ve discovered our cocktails simply pair so much better with spicy food than most wines!”

 

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Ein Beitrag geteilt von PARADISE (@paradisesoho)

Dom Fernando – a man of contradictions? After an evening at Paradise restaurant, you can’t help but rethink your first impression. After all, there are actually no contradictions here at all. Although all details may seem contradictory at first glance, they are all well thought-out and coordinated. But this is only understood by those who take a seat in the midst of these rough concrete walls – and are persuaded otherwise by food and drink.

The post Dom Fernando’s restaurant Paradise in London: The new Sri Lankan cuisine appeared first on www.ktchnrebel.com.

Italian chef Davide Garavaglia brings the cooking philosophy of Mauro Colagreco from the Mediterranean to the luxury Capella Hotel in Bangkok, located on the Chao Phraya River. After working under chef Davide Oldani at D’O –a two-Michelin-starred restaurant in Milan – and later under chef Pierre Gagnaire at Sketch – a three-Michelin-starred restaurant in London – the now 33-year-old joined Mauro Colagrecos at Mirazur in 2015. In recognition of his work, he was awarded the Michelin Thailand Young Chef Award 2023 and a Michelin star.

 

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Ein Beitrag geteilt von Côte by Mauro Colagreco (@cote.bangkok)

At Côte by Mauro Colagreco, guests can expect a truly sophisticated, calm and inviting dining experience inspired by the Riviera. Light-filled, elegant interiors with panoramic views over the sparkling Chao Phraya river complement the young chef’s dishes of refined simplicity – colorful reinterpretations of traditional recipes from the culinary heritage of the French and Italian Riviera, from Nice to Genoa.

2. Martin Weghofer, Main Tower Restaurant & Lounge, Frankfurt

At 24, Martin Weghofer has already achieved what many chefs dream of in a lifetime. He has already been awarded one star by the Michelin Guide, making him the youngest starred chef the German state of Hesse. Weghofer grew up in a gastronomy family in Rotenburg an der Fulda. At 15, he began his training as a chef at Hotel Kloster Haydau in northern Hesse.

 

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Ein Beitrag geteilt von Martin (@martinweghofer)

You can now find him at the Maintower restaurant in Frankfurt, where guests experience exclusive, modern design and a first-class dining concept high above the rooftops of Frankfurt. Located on the 53rd floor, you have a spectacular view of the city at a height of around 613 feet (187 meters). But it is not just the view that astonishes the guests. The menu features creations such as “Duck Liver / Plum / 25-year-old PCX Vinegar / Parmesan or Balfego Tuna / Black Radish / Tangerine / Imperial Gold Caviar”. We’ll certainly be hearing more about this German talent in the future.

3. Kevin Chen, Red Paper Clip, New York

Kevin Chen, former chef at Blue Hill at Stone Barns, staged a series of pop-ups before establishing this stylish, Asian-inspired delight. Located in a narrow storefront, your only clue that you have arrived is the large red paper clip hanging in the window. Inside the restaurant, the space is kept simple so that you can focus entirely on the inventive food.

 

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Ein Beitrag geteilt von Kevin Chen (@pc_kevinchen)

Born in New York, Chen discovered his passion for cooking when working at his family’s bakery in Flushing, Queens. He started his culinary career as a pastry chef at Soho House. Determined to challenge himself, Kevin Chen opted to concentrate on savory cuisine. He worked at Grant Achatz’s Alinea in Chicago before becoming part of the Apis restaurant’s opening team in Austin. The team’s commitment to local farms is the cornerstone of this cuisine, and seasonal dishes showcase the Taiwanese heritage of the young chef. Highlights of the fixed price menu include silky tuna slices resting on a piece of potato confit and Agnolotti stuffed with pork and accented with hand-shaven black Burgundy truffles.

4. Dominik Süss from Gasthof Süss Oberkappel, Austria

Junior chef Dominik Süss from Gasthof Süss also needs to be included in the list of chefs that you should know, since you’ll definitely be hearing more from him in the days to come. The young kitchen talent inspires thousands of people with creative recipes on social media. Located in the heart of the Mühlviertel region, this family-run business has been impressing guests with its regional, in-season cuisine for over 130 years .

 

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Ein Beitrag geteilt von 𝐃𝐨𝐦𝐢𝐧𝐢𝐤 Süss | cooking & food tipps (@sweet.dominik)

Now 22 years old, Süss won gold at the state championships for apprentice cooking in tourism directly after completing his apprenticeship and created his first TV show “OÖ – kocht” together with Silvia Schneider in 2022. The social media star developed his passion for Instagram and co. during the first lockdown. He offers a glimpse into his private life, as well as various cuisines and always includes a few recipes to try out.

5. Samuel Clonts of 63 Clinton, New York

After fifteen years of friendship, Sam Clonts and Raymond Trinh opened their first restaurant. The goal was to create an unforgettable restaurant that feels both calm and elegant. Clinton Street 63 on the Lower East Side serves modern, seasonal American cuisine with global influences.

 

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Ein Beitrag geteilt von Samuel Clonts (@samuelclonts)

Growing up in Tucson, Arizona, Sam enrolled in his high school’s culinary arts class while working as a dishwasher at a local neighborhood restaurant. Attracted by the world-class hospitality industry in New York City, Clonts left Arizona and studied at the Institute of Culinary Education. He earned a Michelin star at Bar Uchu in 2017, making him the youngest American celebrity chef at 26. At 63 Clinton, guests can expect surprising dishes with finesse. From luscious hamachi saturated with shiso pepper Meyer Lemon Curd to juicy, crispy chicken roulade over a purée of miso, this culinary team uses sophisticated techniques to transform its high-quality ingredients.

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Bait Maryam: a tribute to her mother

The restaurant is a tribute to her mother Maryam, and “Bait” means home in Arabic. The restaurant in Dubai is like a refuge of sorts in a city populated largely by expats. “Bait Maryam is a place where people can come and feel at home, no matter where they come from. Those who miss the feeling of home away from home are the reason we opened the restaurant,” Dakkak explains.

Image: Bait Maryam

The restaurant, which seats 45 guests indoors and 80 outdoors, is homey – decorated with vintage elements from old Levantine houses, its bright room invites you to linger. There are old shutters, lace curtains, colorful wooden chairs and tables or retro lamps, as well as fabrics with floral motifs. You simply feel at ease.

Salam Dakkak’s dream of becoming a chef

Salam Dakkak was born in Palestine and grew up in Jordan before moving to Saudi Arabia as a young woman. That’s where she met her husband and had her son Mohammad and daughter Nada. Later, the family moved to the USA and then to the United Arab Emirates. She learned how to cook from her mother. “My dream has always been to become a chef,” says Dakkak. “When I lived in Saudi Arabia, I taught Arabic cuisine at a cooking studio.”

 

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Ein Beitrag geteilt von Bait Maryam by Salam Dakkak (@bait.maryam)

Everything is possible with passion

In 2017, Salam Dakkak opened her restaurant in Dubai’s residential Jumeirah Lake Towers neighborhood when she was 54 years old. “Cooking was an important part of my upbringing and is very much a part of who I am. When I cook, I feel happy, and I couldn’t wait to share this with the whole world. It has always been my dream to open a restaurant where everyone can come and enjoy homemade food,” says the chef. “At first I lacked the know-how, but with time and hard work I kept learning every day, and to this day I’m still learning. With passion, anything is possible.”

Typical Levantine menu with regional high-quality products

The passionate chef cooks authentic Levantine dishes from Eastern Mediterranean countries such as Syria, Lebanon, Palestine and Jordan. She inherited the recipes from her mother. In her cuisine, Dakkak uses authentic cooking methods to recreate Levantine flavors. “I believe in traditional cuisine and not machine methods. I believe that everything you do with your own hands tastes better than if you do it with a machine. Because love is transmitted through food and people feel that,” stresses the native Jordanian. “The only intelligent kitchen appliance I use is a combi oven, which never ceases to amaze me. The fact that you can bake several things in one oven at different temperatures is mind-blowing,” explains the chef.

One signature dish is Fatet Musakhan –shredded chicken with onions, served with garlic yogurt and fried bread. Maryam Fukhara is also a typical dish, which is kibbeh, seasoned minced dumplings with onions, bulgur wheat and pine nuts, in a tamarind-based sauce. The Maryam salad is a creation of rocket and beetroot mixed with yogurt, tahini and lemon juice and topped with walnuts. Her favorite dish is Mlokheye – a stew of malven leaves and chicken in a citrus chicken stock with rice. “It reminds me of my childhood and my mother,” Dakkak says.

Image: Bait Maryam

She sources her ingredients from the region and values high-quality products and special spices. “Olive oil is my favorite ingredient because I use it in every dish. For us Palestinians, it is part of our culture and heritage. When we use a high quality olive oil, our food tastes even better,” Dakkak said.

For Salam Dakkak, her team is like family

Dakkak works in Bait Maryam with her daughter Nada Darraj. “My daughter and I complement each other. I couldn’t imagine the restaurant without running her. She runs the business side and I take care of the kitchen and the food. Managing a company and paperwork are not my strengths.” A good team spirit and motivated employees are very important to the chef. “For me, they are not so much employees, but rather my family. Without them, I wouldn’t have reached where I am today, and I really appreciate them. I make sure that the team I work with feels like they would with their own mother.” The shortage of skilled workers is not an issue for the chef. “We’re not looking for experienced workers as much as we’re looking for a certain personality trait, namely ambition. This is because we believe you can train them to become experts,” says Dakkak.

Image: Bait Maryam

Connecting culture and food to experience

In her opinion, there is no difference between female and male chefs. “I don’t think women cook differently than men. But I think mothers generally cook differently, you can sense the love they put in their dishes. What motivates her every day are the positive reactions of the guests when they come to the restaurant. “That’s why I want to continue to innovate, maintain our standards and maintain the quality of service we’re known for,” says the chef. Gastronomy is moving towards a more authentic approach that people admire and are seeking today. “I am passionate about food and culture and how they connect in a way that really takes people on a journey,” she says.

The post Salam Dakkak – becoming the best female chef in the Middle East and North Africa with Levantine home cooking appeared first on www.ktchnrebel.com.

AFRICA: Wolfgat – Paternoster, South Africa

Housed in a building which dates back 130 years, Wolfgat restaurant is located at the site of a cave of immense archaeological and geological significance. Leading archaeologist John Parkington describes “a substantial chamber lying under an unusually large calcrete shelf”, where surveys have found ceramic remains and sheep bones from the last 2,000 years. Local legend says that Wolfgat’s underground passages reach to the Cape Columbine reserve on South Africa’s West Coast.

At this impressive location Chef Kobus van der Marwe has designed a signature seven-course tasting menu of Strandveld food, inspired by the local landscape and championing indigenous ingredients. Flavors include sustainable seafood, local meats and seasonal veldkos. The restaurant welcomes only 20 diners per sitting, with a focus on sustainability.

 

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Ein Beitrag geteilt von Wolfgat (@wolfgat)

AUSTRALASIA: Fervor – Australia

“One day we are in the Pinnacles Desert, the next on a remote island off the Southern Coast of Western Australia,” says Paul Iskov, head chef and owner of Fervor. The restaurant moves with the seasons with the mission to harness fresh ingredients and locally sourced produce and present them in a unique location.

Since 2013, Fervor has championed ingredients which went misunderstood and underappreciated in former years, such as marron, quandong, bush banana and boab tuber. By working with local communities and businesses, the restaurant aims to honor the traditional owners of Australia’s land and celebrate the best Australia has to offer.

 

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Ein Beitrag geteilt von Fervor (@fervorfood)

NORTH AMERICA: Vespertine – Los Angeles, USA

Described as “a reverie” by chef Jordan Khan, Vespertine aims to “re-imagine and explore the experience of dining” by marrying food, art, architecture, music, and sculpture. Khan collaborates with fellow visionaries including farmer and osteopathic doctor Stefan Hagopian, post-rock band This Will Destroy You and Jona Sees, expert in the science of clothing. The dining room seats 22 diners, who are presented with over 18 courses.

Vespertine is described as “a place of cognitive dissonance that defies categorization, exploring a dimension of cuisine that is neither rooted in tradition nor culture”. Its vision is physically represented by the structure it exists in, a two-story steel and glass building over four levels, designed by Eric Owen Moss.

 

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Ein Beitrag geteilt von V E S P E R T I N E (@vespertine.la)

EUROPE: Alchemist – Copenhagen, Denmark

Welcome to Europe’s most spectacular restaurant: The Alchemist. Here Danish chef and restaurateur Rasmus Munk investigates “how theater can enrich gastronomy”. In response to the observation that the fundamental formula for restauration has changed little in the last 100 years, Munk aims to redefine dining through an all-encompassing sensory experience which lasts four to six hours and takes place across a journey through unique physical spaces. In its eight-page manifest, Alchemist is described not as a place to socialize but to reflect on human limitations.

Guests experience up to 50 “impressions”, along with beverage pairings. Impressions have ethical or political ramifications, but flavor, high quality ingredients and skillful preparation remain fundamental.

 

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Ein Beitrag geteilt von ΛLCHEMIST (@restaurantalchemist)

SOUTH AMERICA: Mil – Cusco, Peru

Condé Nast calls it “the ultimate destination restaurant”. Located 11,500 ft above sea level in Peru’s Secret Valley, Virgilio Martínez’s Mil is positioned on the edge of the Moray ruins, where the Incas constructed their agricultural lab. A panoramic view that leaves its visitors stunning and speechless.

“You can stay all day meditating or harvesting potatoes, depending on how curious you are,” explains Martínez. Mil’s menu consists of eight steps, paired with infusions, with a focus on vegetables, tubers and grains. The water is collected from Andean snowmelt, and Maras pink salt is sourced from local ancient terraces.

Mil is styled as not just a restaurant but a laboratory of Peruvian culture, produce and identity. The team works with the surrounding indigenous communities to research and develop new crops.

 

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Ein Beitrag geteilt von MIL LAB CUSCO / Mater (@milcentro)

ASIA: Koral Restaurant – Kabupaten Badung, Bali

The first restaurant to introduce the concept of underwater dining to Bali, Koral was named the world’s most iconic restaurant by TripAdvisor in 2021. Koral Restaurant is located within the Apurva Kempinski Hotel and claims to stimulate all the senses, drawing inspiration from Bali’s tropical features and the legacy of the Majapahit empire. The “full bistronomic experience” is accompanied by a hypnotic soundtrack and the activities of more than 80 sea species residing in the surrounding aquarium.

Chef Andrea Astone presents dishes and cocktails inspired by indigenous flavors and made from locally sourced ingredients. Three tasting menus offer seafood, meat, vegetarian and vegan dishes.

 

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Ein Beitrag geteilt von Koral Restaurant (@koralbali)

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That’s because the kiwano – also known as horned melon – which belongs to the cucurbit family, tastes like an entire fruit cocktail in one, with flavors primarily similar to lime, melon, passion fruit and banana. Around four inches wide and two inches thick, the fruit comes from the steppe plains of the Kalahari region in Africa. Today, however, Kiwano is also grown outside Africa, namely in Israel, Portugal, Australia or New Zealand. It is now available on the European market all year round.

Hard shell, gooey center – how to eat kiwano properly

A kiwano is eaten in a similar way to the kiwi: you cut it in half lengthwise and then simply scoop out the gooey green pulp. Although the seeds are edible, if you are bothered by them, you can strain the inside through a sieve. The hard and robust shell of the tropical fruit is not edible, however you can easily use it as a container to make a fruity cocktail or as a bowl for a fruit salad, for example.

 

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Ein Beitrag geteilt von Quentin (@le.potager.de.quentin)

Green-orange interplay of colors

Kiwano changes color as it matures – from green to yellow to orange. When buying, make sure the fruit peel is an intense yellow-orange color and undamaged, and its thorns are firm. The fruit can be stored at room temperature for some time. If the thorns or the peel of the fruit become soft, it is a sign that it is spoiled. In this case, it should not be eaten, but rather thrown away.

Using the kimono in (professional) kitchens

Its relatively high price and exotic appearance make the kiwano the perfect exclusive ingredient for salads, for example. The refreshing fruit pulp of the kiwano is also ideal for decorating or adding to desserts or fruit salads.

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Ein Beitrag geteilt von L’Enclume (@lenclume)

Simon Rogan, a head chef who collects mushrooms himself

Here, in Lake District, Simon Rogan likes to explore nature, where he’s always on the look out for unique ingredients. His cuisine only uses products from the region. Wild mushrooms are a highlight. Simon Rogan also particularly enjoys collecting aromatic wild garlic in the spring, which grows there in abundance. “For the 20-year celebration, we made a limited edition cheese in pickled wild garlic leaves with a regional cheese dairy,” says the versatile chef. However, what you find in the woods and fields is of course not enough on its own to cover your needs. But what retailers offer in the way of regional products often lacks quality, as the discerning chef soon found out. Simon Rogan was convinced that this could be done better – and he proved it.

Tailor-made top products grown sustainably

As soon as the opportunity arose, the passionate restaurateur quickly started his own farm. Our Farm in Cartmel Valley grows superb, flavorful vegetables and herbs that are perfectly suited to L’Enclume’s innovative dishes and flourish with the rhythm of the seasons. This also guarantees the traceability of ingredients.

 

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Ein Beitrag geteilt von Our Farm by Simon Rogan (@ourfarm)

The future of sustainable gastronomy: cultivating regionally and preserving surplus

During the summer months, interested guests are given a guided tour of the pioneering project, which is much more than a source of good ingredients for Simon Rogan. The connection of the cultivated products with the whole environment became increasingly important for him, and a deep interest in sustainability emerged from the project. “The way we do it here, without pesticides and artificial fertilizers, small-scale and regional, that’s the future of agriculture and sustainable gastronomy,” Simon Rogan says with conviction.

He also finds it important to make full use of the harvest. Surplus is fermented or turned into juice. The famous British pickles are also made in Our Farm. Some of these fine preserves are available in the online shop. Simon Rogan and his team mostly use them for their unmistakable 3-star cuisine. The food resulting from this finely woven holistic concept shows great respect for the products and the region. Simon Rogan initially based this concept on the cuisine of another great chef. “When I founded L’Enclume, I was inspired by the French chef Marc Veyrat, who uses alpine herbs in his cuisine,” explains Simon Rogan. “No one else did that at the time.”

Red beets, black garlic, kale and green bean cabbage – 14 courses from the region

The fourteen-course tasting menu changes with the seasons and wows with compositions such as quiche with red beet, rose and smoked zander roe, with juices where perilla has been left to steep, winter kale leaves fried in pork fat, black garlic or pork neck filets and broth with summer bean cabbage.

Image: Cris Barnett

Invariably included: Berkwell pudding, a kind of signature dish. “It is composed of several layers of croissants caramelized in birch sap. On top comes stout vinegar jelly and shaved Berkwell cheese,” explains the successful restaurateur, who loved to cook as a teenager, took his first restaurant job at 14 to boost his budget, and eventually gave up his dream of playing football for the more realistic option of a culinary apprenticeship while continuing to work on the side. This was followed by stations in many prestigious establishments, until he opened L’Enclume in 2002 and Our Farm a little later. Enough tasks to keep busy, you might think. But nothing could be further from the truth!

Cartmel, London, Hong Kong – expanding with innovative restaurant concepts

Rogan also runs the cozy Rogan & Co. restaurant in Cartmel and the Aulis location, which serves as a test kitchen and Chef’s Table. Add to that a delivery service established during the Corona pandemic and Henrock, an elegant casual dining concept in the same region. Then there’s Aulis London, an intimate eight-seat live-cooking restaurant in the heart of Soho. The most recent additions are two restaurants in Hong Kong, one of which has already earned a star. “Since I was in Hong Kong because of a pop-up restaurant, I have been fascinated by the food culture and the desire for innovative restaurant concepts,” explains Rogan, who also pays rigorous attention to sustainability in Hong Kong. In the meantime, he has also opened a bakery with a wine bar in Hong Kong. The exceptional chef also has many new projects in the works – so there are many exciting things to come!

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In the USA, the native Mexican is a star. He’s a regular on TV cooking shows that draw millions of viewers, and he operates an uber-hyped restaurant in Chicago. In 2013, he was the first Mexican ever to be awarded a Michelin star, therefore making international gastronomy history – something he continues to do in his restaurant Tzuco. That’s where he strips Mexican cuisine of all its clichés. With its four different climate zones and just as many time zones, he proves his homeland has a lot more to offer than just tacos and tortillas. This has been such a success in the USA that he will soon be on everyone’s lips at Disneyland in California. But we’re getting ahead of ourselves.

 

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Ein Beitrag geteilt von TZUCO (@tzucochicago)

A visit to kick-start his career

Carlos Gaytán’s story begins in a small Mexican town called Huitzuco. Born there in 1970, food played a decisive role in family life from an early age. “I used to help my grandfather work the fields after school. Grains, peanuts, watermelons, beans – he planted everything that would flourish there,” Gaytán recalls. He often went hunting with his father. “He didn’t just show me how to shoot game, but also how to gut it out in the wilderness, cut it to size, and prepare the individual cuts over an open fire.”

To date, Gaytán says, many people outside Mexico do not know the country has a significant wildlife population. “Many people are also amazed when I tell them about the many fungus species that are native to Mexico,” he says. His mother also shaped his culinary instincts. “We didn’t have much money,” he says, “so she couldn’t buy groceries at the market very often. Instead, she picked everything from forests and meadows and let her creativity run wild at home. She’s still an authority for me when it comes to taste.”

As much as the idyllic town with its mountains, fields and forests had to offer, it soon became too small for the young Carlos. Much too small. What was he supposed to do in this snug nest? Forever give a helping hand to his parents and grandparents? “I wanted to get away from there,” says Carlos Gaytán. But he didn’t know exactly where he was headed – that is, until one of his cousins came to visit from Chicago.

 

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Ein Beitrag geteilt von Carlos Gaytan (@chefcarlosgaytan)

Deceptive highlight

“He said I could come with him, so I packed my backpack and went to Chicago with him without a penny in my pocket.” But he was not only short of money, he was also short a visa. The young Carlos quickly discovered in the land of endless opportunities that the opportunities to earn money were very limited. “I was effectively here illegally and had to be careful not to get caught.” He started working as a dishwasher. He met other Mexicans at the Sheraton North Shore Hotel not far from downtown Chicago. “Even those who have been working as a dishwasher for 20 years. I swore to myself: That won’t happen to me.”

Therefore, he started working as a dishwasher in a wide variety of restaurants after work. “These were unpaid internships, but I was interested in learning something. I wanted to cook and be paid for it at some point.” This was when Gaytán was introduced to classic French cuisine. As an unpaid intern in a handful of restaurants, he taught himself how to prepare a stock, what Beurre Blanc is and why white truffles are eaten raw and black truffles are not.

Carlos Gaytán gives Mexico its first star

His ambition soon paid off: He became a Gardemanger at the Union League Club of Chicago, an elite private club of the kind that still exists in many places in the United States. Just a short while later, he took over as Chef de Cuisine at Bistro Margot, Chicago’s hotspot for traditional French cuisine.

 

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Ein Beitrag geteilt von Carlos Gaytan (@chefcarlosgaytan)

Those were years of boundless ascent. That’s how the former dishwasher became increasingly self-confident – so much so that one day he decided to venture out on his own. Carlos Gaytán opened his first restaurant in May 2008. At Mexique – the name said it all – he gave culinary expression to his Mexican roots, interpreting them fully à la française. Five years later, the Michelin Guide gave him his first star. This made Carlos Gaytán the first Mexican to receive the prestigious award.

That is exactly where the story of Gaytán’s American dream may have come to an end. He had achieved more than he had ever dreamed of. The poor farm boy from Huitzuco had become a successful star restaurateur in downtown Chicago, where foodies flocked from all over the world. Everything was perfect. Wasn’t it? “No, it definitely wasn’t,” Gaytán says today. He plunged into a deep crisis, and closed his restaurant from one day to the next.

Gaytán’s way out of this crisis of meaning

What happened? “It didn’t feel right anymore – in so many ways,” Gaytán explains. The classic fine-dine line suddenly felt restrictive to him. Was all this really still him? Did he cook Mexican dishes inspired by French cooking, or French dishes inspired by Mexican cuisine? “I didn’t know. I didn’t know anything anymore.” What he knew, on the other hand, was that he wanted to return to Mexico. Back home to reflect on its roots, and figure out how to move forward.

 

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Ein Beitrag geteilt von Carlos Gaytan (@chefcarlosgaytan)

He began traveling around Mexico, where he helped out for a few days in every restaurant that seemed interesting to him. “It made me realize how little I actually knew about Mexican cuisine. I had a lot of catching up to do.” For a year, he traveled and cooked across Mexico. Most importantly, he slowly but surely began to develop a sense of what he really wanted: a restaurant that would be just like all these restaurants he was rediscovering. “Several plates in the middle of the table, and everyone takes what they like. A real Mexican sharing concept – that’s what I wanted!” Then it all took off: Gaytán went back to Chicago and opened Tzuco within a few months.

Dishes that keep pace with the times 

Here, he introduces foodies from around the world to the diversity of Mexican cuisine. For example, with Cocinita Pibil, a specialty from the Yucatán region. Put simply, this is a Mexican variation of pulled pork. Gaytán marinates a pork knuckle in a paste made of homemade anesthetic vinegar, cinnamon, avocado leaves, caraway, guajillo pepper, oregano, almonds and garlic. He then wraps the marinated knuckle in banana leaves and braises them in the professional oven for four hours. This hearty, melt-in-your-mouth piece of meat is served with black beans, a tangy tatemada salsa and pickled red onions.

Image: Neil Burger Photography

Red Snapper is another hit at Tzuco. Gaytán rubs the fish with an aioli made of dried red pepper and nori algae. Then this fatty, iodine rich aromatic firecracker goes into the wood-fired oven. The result is an incredibly smoky flavor that blends beautifully with the juicy, lean meat of the Red Snapper. Gaytán serves this with Fideos Seco, which is a typical Mexican pasta topped with sour cream, avocado and Queso Blanco, the cheese dip popular in Mexico. “If you like, you can have this served with tortillas, and we put black beans and cheese on them. This gives the dish the extra kick of crispiness,” says Gaytán. And in doing so, he shows that his new take on Mexican cuisine is not an obsessive attempt to forgo classics like tortillas.

 Differentiation as a basic ingredient

Carlos Gaytán’s vision of a deep-rooted, yet wide-ranging Mexican cuisine strikes a chord these days: His restaurant, Tzuco, transcends the culinary clichés that worked for decades but are now regarded with increasing skepticism, and instead presents a nuanced impression of Mexican cuisine. And it couldn’t be more authentic.

 

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Ein Beitrag geteilt von TZUCO (@tzucochicago)

No wonder, then, that Gaytán still has a lot of plans. In 2024, the celebrity chef will open three restaurants at Disneyland in California – thereby becoming the culinary face of one of the world’s most famous theme parks. “I also want to open a restaurant on the California coast soon to make Mexican seafood more visible,” he says. As long as Carlos Gaytán continues to live his American dream, Mexican cuisine will be well on its way to finally being appreciated in all its glory – hopefully soon beyond the borders of America as well.

Brief profile of Carlos Gaytán

Born in 1970 in the small town of Huitzuco, Carlos Gaytán moved to Chicago at 20. He scraped by there working as a dishwasher without a visa. In his free time, he did unpaid internships in a large number of restaurants and learned the art of French cuisine. In 2008, he opened his first restaurant, Mexique. He was the first Mexican to receive a Michelin star for his Mexican-French cuisine at the restaurant. He closed the restaurant in 2017. One year later, he opened his new flagship, Tzuco, which is all about authentic Mexican cuisine. He also runs the Tales of Carlos Gaytán, a kind of Chef’s Table with twelve seats, which is only open for certain occasions. In addition, he owns the restaurant Ha on the Mayan Riviera in Mexico.

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“Trying to reorient what consumers want from foodservice in the wake of the pandemic has been a big challenge for the restaurant space and for food delivery players,” says Stephen Dutton, client insights research manager at market research leader Euromonitor International. Dutton was also one of the keynote speakers at the International Ghost Kitchen Conference in Amsterdam on 1-3 March 2023, which KTCHNrebel partnered [Have a look at our former article on the IGKC 2023]. “For a lot of foodservice brands, we’re thinking about two factors competing against each other. One is the cost-of-living crisis and inflation and what consumers can afford. And [the other is] can businesses afford to operate? That’s a big, challenging basket of factors for the foodservice space, whether you’re a ghost kitchen operator or food delivery player.”

Image: KTCHNrebel

The growth of online channels accelerated by the pandemic saw even “super stubborn” older consumers change their behavior. “So you have all kinds of new people exploring different platforms,” says Dutton. “And along [with] that came all kinds of new services and a renaissance of apps and opportunities.”

But while consumers got used to spending money on food delivery, today they’re asking themselves whether they can afford to.

An end to the era of unlimited funding?

As well as being on the receiving end of this reduced consumer spend, businesses in this space are having to deal with higher costs and interest rates themselves. Now, against this backdrop, many reports are declaring an end to the era of unlimited funding. Will the sector have to re-evaluate its approach to financing and growth?

“A lot of these models are built on the idea that the financing was there and there was unlimited growth,” says Dutton. “So, when you restrict the idea of unlimited financing, then, of course, that stifles the opportunity somewhat, but it also forces companies to build business models that are going to be a little more durable for the future.” Now, we’re starting to get a sense of what those durable models look like. “We are seeing a lot of the big foodservice restaurant chains partnering up with different [ghost kitchen] players, because they realize it’s the right time to get in on the opportunity,” says Dutton. “The big companies that are cementing those opportunities have lasting power in the market.”

Such partnerships, says Dutton, offer the “ability to scale as a business; they have the predictable ordering behavior, and they’re helping these big businesses grow and deliver. ” And for the smaller ones? “That’s where it’s a bit less clear in terms of consolidation,” he states.

Operating as they do behind the scenes, ghost kitchens can find it difficult to connect with customers and grow their profile.

“When a consumer is ordering food online, I don’t think they care or even know whether their food is prepared by a ghost kitchen or not,” says Dutton. “And that’s a problem, because if you’re a ghost kitchen, you need to find a way to communicate your value as a brand.”

Image: KTCHNrebel

Communicating right as a virtual brand

One high-profile example of a customer-facing virtual brand is US chain MrBeast Burger, which, earned revenues of $100m last year (source: Statista).

Of course, the picture varies from region to region. “The US, China and the UK are established countries where ghost kitchens and virtual brands have been doing a lot for a while now,” says Dutton. “I think for these types of countries, it’s less to do with unlimited growth and more about consolidation and creating partnerships.“

“For other regions, there’s still a lot of growth and possibilities. We look at regions such as Latin America, the Middle East, and Africa – there’s a lot of experimentation and open space there. “[But] if we think about Western Europe, this is where some of the economic challenges are really impacting growth.” This region is also seeing increased regulation, says Dutton, which can “make it more challenging to operate as a new tech start-up.”

Commoditizing meal delivery

In January, Euromonitor published its Top 10 Global Consumer Trends 2023. One of the trends identified is ‘authentic automation’, described as “tech with a human touch”. This means, says Dutton, that “consumers are accepting more automation in terms of online shopping behavior and things that make the transactions more seamless. But at the same time, there’s a disconnect between what’s automated and interacting with human people.

Image: KTCHNrebel

“If we put ghost kitchens within that context, it’s pretty interesting. If there’s such a disconnect with the consumer, it can be really difficult to find some lasting power.” Again, it’s about finding a way of “connecting to the consumer as a brand.”

Dutton is also interested in the idea of a ‘private label ghost kitchen’. “In the sense that you are commoditizing the delivery of meals that are popular in an area to make them at lower price points, so they are more affordable, and basically pumped out to match demand. That’s an interesting area of opportunity to expand upon.”

On the whole, Dutton sees food delivery as having a “very bright” future, with ghost kitchens and virtual brands playing a role within that. “If you think about continued growth in food delivery, the idea of ghost kitchens and virtual restaurants shaking up what’s possible is having a positive effect,” he says. “What ghost kitchens and virtual brands are doing right now is increasing the competitive spirit of what food delivery is. That is good across the board, especially for the consumer, because it’s upping the ante for the brands that participate in it.

“I’m excited for that reason. Delivery is getting better, and ghost kitchens are an important part of that.”

The post Delivering on the potential: the next stage for meal delivery appeared first on www.ktchnrebel.com.

Farm to Table: Garden herbs to start with

To start: A window sill and several garden herbs. “Some of them are evergreen or bloom beautifully,” says Reck-Burneo.

 

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Ein Beitrag geteilt von @flowerpotspoetry (@flowerpotspoetry)

The next expansion stage: Plant containers in front of the restaurant or business location. This is where things get a bit more challenging. “The containers have to be the right size. Many people opt for models that are far too small. The more soil or substrate, the better.” The woman from Vienna also finds pseudo-terracotta containers made of plastic really terrible, especially when they are placed in the guest garden of a high-priced restaurant, for example. “Many do not bother with planting until spring, which is actually too late, especially when it comes to custom-made products, which you often need. For example, when it comes to walkways. There has to be a certain width available.” So it’s better to start planning in winter. You heard it here.

Decorative and delicious – home-grown herbs and grasses

When it comes to varieties, you can be creative and surprise guests and customers. Yes, oregano blooms beautifully and is easy to care for, but so is mushroom herb. “A combination is always pretty, such as herbs and grasses,” says the entrepreneur, who recently created just such an ensemble for the Sonnentor store in Vienna. Among other things, Reck-Burneo placed Echinacea in the ensemble, which definitely suits the herb and spice expert Sonnentor.

So, how can you keep the whole thing from becoming a public ashtray? “In my experience, it helps if you put abundant plants in the containers. For example, if you plant a solitary tree, be sure to include low-growing grasses. This simply makes it less tempting to put out cigarettes.”

Image: Melanie Nedeko

Hydroponics – the expert concept

And what does the plant expert think of concepts like Good Bankin Berlin, where they grow the lettuce for their own dishes by means of vertical farming? “If it’s as pronounced as in this concept – and then just for lettuce – then yes, that’s okay. But you have to bear in mind that these hydroponic systems, as they are called, are prone to errors.” In any case, the interest in such solutions is growing, both in the private sector and in gastronomy. But back to lettuce – it seems to be a real all-rounder. “You can even pick Asian lettuces in the middle of a cold winter in Austria, Switzerland or Germany,” says Reck-Burneo with a laugh. The Good Bank concept seems to be a sure bet for success. At quite a few locations (Berlin), the lettuce is grown as the main ingredient of the dishes using vertical farming. So much freshness and closeness in the big city – that’s impressive.

International Farm to Table concepts – how others do it

• Wynyard Hall: A traditional English country house mansion that is extremely popular as a wedding venue. In the Glass House restaurant you can indulge in the plot-to-table concept and dine in the middle of the kitchen garden. The ingredients are grown in-house or sourced from local producers.
• Jumeirah: An open-air kitchen in country-house style – located in Dubai no less. Lettuce, leafy vegetables and herbs in the Arcadia come from their own hydroponic cultivation and are often combined with grilled food. According to its creators, the hydroponic system uses 90 percent less water than conventional cultivation and is, of course, not dependent on weather conditions.
• Steirereck: Pogusch PPAG architects have planned two greenhouses on a hillside for the Reitbauer family. One is unheated, one is warm. The wonderful – and edible – variety of plants can also be admired during an overnight stay. Includes a tea bar with herbs from their own cultivation.

 

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Ein Beitrag geteilt von Wynyard Hall (@wynyardhall)

Every restaurateur can use Farm to Table

Herbs and plants can be used in many ways. From practice, Lisa Reck-Burneo knows that everyone can plant a few varieties themselves. This allows you to use lavender for lemonade, for example. Nothing new in itself, but the combination of looks and utility is still compelling.

An ornamental leek for salads is also doable and very delicious. However, it requires a sunny location and don’t let dogs come near it – ornamental leek is poisonous for them.

More herb ideas for home cultivation

There’s something for everyone. After all, beyond the typical garden herbs, there are many others that are interesting for the gastronomy, both visually and in culinary terms. Get inspired by the garden designer’s recommendations. The recommendations listed here (in alphabetical order) tend to be more suitable for garden cultivation:

• Borretsch
• Rock pear
• Nasturtium
• Lavender
• Mexican feathergrass
• Mexican mini cucumbers (e.g., as a tendril plant in a pergola)
• Mushroom herb
• Rhubarb
• Marigolds
• Chive garlic
• Star ball leek
• Sweet peas (for fragrance – not edible)
• Ornamental leek

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Haya Molcho is all about family. In fact, her restaurant chain NENI is made up of the initials of her sons’ first names: Nuriel, Elior, Nadiv, Ilan. She creates cheerful and colorful Levant cuisine, which has literally been on everyone’s lips ever since she got started. Her love of Middle Eastern flavors is no coincidence: Haya Molcho comes from Tel Aviv. Her name is no mere coincidence: she is actually married to the world-famous mime Samy Molcho and traveled the world with him for many years.

Image: PatrickLangwallner

Levant cuisine inspires Europe

However, Haya Molcho never wanted to just be the wife of a star, so she always did her own thing. She studied the cuisines of the world with dedication. Cooking became her passion. What started as private entertaining among friends eventually led to her very own restaurant – with no professional training along the way. It was hard at the beginning, but the talented chef overcame every obstacle. Together with her sons, Haya Molcho now runs a steadily growing number of NENI restaurants, initially in her native Vienna and then also in major German cities as well as in Paris, Zurich, Amsterdam and Copenhagen. NENI has now even found a home on the island of Mallorca! As if this weren’t enough, the Israeli celebrity chef is also a welcome guest on major TV gastronomy programs such as “Kitchen impossible” and “The Taste,” writes inspiring cookbooks and brings selected NENI products into home kitchens with her chic gourmet food series.

Image: Nuriel Molcho

Haya Molcho’s versatile commitment also makes her a sought-after driving force in the business world. Recently, an international contract caterer recruited the famous chef to create an exclusive recipe series. Haya Molcho’s custom recipes are also a sought-after commodity in the cooking technology sector.

Apparently, the restaurateur also raised her four sons on the side. How did she manage it all? “We are a family business,” she says happily. “We share the work!” Indeed, her sons don’t just give their names to the NENI Group, they also provide vital support. Another aspect Haya Molcho finds very important: “We love doing what we do. And I think if you do what you love, you have a lot of energy!”

Image: Nuriel Molcho

Female power versus macho behavior

This positivity is also what helped her assert herself as a woman in the still male-dominated world of professional kitchens. “The biggest challenge is the often biased upbringing that a lot of men have,” she believes. “This macho mindset!” But chefs couldn’t do anything about it. Luckily, this is now changing. “Young chefs have realized that women are also very valuable. I also raised my sons like that,” says Molcho. “I myself really enjoy working with women. They are usually more disciplined, they have perseverance, they can withstand more pain and have an eye for detail,” explains the successful restaurateur. And when someone makes a stupid remark? “Just stay cool! With humor, I make it clear I stand above such attitudes. I know what I’m worth!”

Image: Nuriel Molcho

Overcoming staff shortages with digitalization

Haya Molcho also values Rational’s digital cooking technology. She is particularly fond of autonomous slow cooking for overnight use. “You arrive early and the dish is ready,” she raves. This means you can use the combi-steamers around the clock and even overcome potential staff shortages. She also likes the extensive customer service. “They want you to be happy with the unit, and that’s the most important thing!”

The post At home as a woman in top gastronomy: world-class chef Haya Molcho shows how it’s done! appeared first on www.ktchnrebel.com.

As female head chef in a male-dominated industry

How difficult is the position of executive chef in what is really a male dominated field? “Society has evolved and there are now more female chefs taking responsibility and making a big evolutionary leap in the industry,” explains the ambitious chef. “I am proud to be a part of this positive change and a brand that values diversity and inclusivity.”

Image: Andaz Singapore

In her opinion, gender is no longer an obstacle to success in this industry. “In the end, it’s all about the special taste you bring to the table,” she states working with a team of around 75 employees, who have four different nationalities. “Each one is different, and my job is to identify their strengths and guide them on their journey so they can become the best version of themselves. At the end of the day, their success is also my success.”

Challenge: Working environment

You should also keep in mind that it is not always necessary to hire the cook with the best resume, but rather that personality and attitude count. “An important component for maintaining team spirit is to bring a sense of humor into everyday life and not take yourself too seriously. We work long hours, so a good working environment is particularly important,” emphasizes the 44-year-old.

Professional kitchen: creative, universal and always new

Even as a little girl, Nadine Wächter-Moreno wanted to do something creative about food. “A lot of my childhood memories have to do with my grandmother’s cooking,” says the head chef. When it comes to cooking, she is fascinated by the continuous development of the industry, which never stands still. “There’s always something new to work with – whether it’s new talents, products or culinary techniques from different countries and cultures.”

 

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Ein Beitrag geteilt von Andaz Singapore (@andazsingapore)

Another important incentive for her is that cooking is such a universal language. “No matter where you come from, people can connect through food, and together you create a community or beautiful memories. You have the opportunity to interact and exchange ideas with guests and colleagues from different cultural backgrounds. There is no language barrier when it comes to food.”

The key to success: a great team

After her apprenticeship at the Hotel Schweizerhof in Lucerne and various positions in Swiss hotels, the cosmopolitan moved to Australia in 2006, where she worked at the Lizard Island Resort restaurant on the Great Barrier Reef.

In 2008, she moved to Hyatt as Chef de Cuisine at New York Grill in Park Hyatt Tokyo before moving to Executive Chef at the same hotel from 2010 to 2013. She then managed three branches as executive chef at the pre-opening of the Grand Hyatt Playa del Carmen in Mexico. Most recently, Nadine Wächter-Moreno was Cluster Executive Chef for Hyatt Regency Bali and Andaz Bali.

“I am very grateful to the great chefs and mentors I met throughout my career. They all inspired me in one way or another,” she says. “I learned so much, especially during my three-year training in Switzerland, which strengthened my culinary foundation.” Continuous learning makes life very fulfilling. “One saying I believe in is that there is no great success without a great team.”

Image: Andaz Singapore

Constructive feedback and creative freedom for a good working environment

She draws her motivation from mentoring. “I watch my team members grow and ultimately take on a leadership role. I also enjoy building a team. There are usually a lot of different personalities in a workplace, but if you can get them to achieve a goal together, that makes work particularly fulfilling. Everyone has different motivations in life and at work, and I try to create a conducive working environment where each person has the opportunity to present their ideas and let their creativity run free,” says the kitchen expert. “I also always remember to give constructive feedback.”

Swiss chef with a fascination for diverse Asian cuisine

She explains her love for Asia as follows. “I love the variety, taste and the fact that each region has its own speciality in Asian cuisine.” Asia is a fascinating cultural meeting place, especially Singapore. “Singapore, often referred to as a gastronomic paradise, offers a mix of different food cultures. From Hawker centers to Michelin-starred restaurants, the culinary possibilities here are endless,” says the head chef.

The fact that the likable chef has a special preference for the lively culinary scene in Singapore and sees it as a great enrichment and source of inspiration is also reflected in her words. “There are so many great restaurants in the city, and I get inspired when I go out for dinner and talk to other chefs. It’s easy to exchange ideas with others when you share a common passion.”

 

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Ein Beitrag geteilt von Andaz Singapore (@andazsingapore)

Simple food instead of lots of fancy frills

Wächter-Moreno enjoys a simple and casual meal that is not too complicated. “I prefer to concentrate on the ingredients. Quality is more important than quantity. I also like to experiment with different cuisines and new ingredients that I get to know,” says the kitchen artist. She is inspired by the countries she has worked in, such as the United States, Australia, Mexico, Indonesia and Japan. Her favorite ingredient has been lime since she lived in Mexico. “It’s such a humble citrus fruit, but its spicy taste can give a dish a completely different twist,” says Wächter-Moreno.

Digitalized menus and food apps

She believes that the increasing importance of digitalization in gastronomy cannot be denied. It played an important role in the business to achieve greater efficiency. “At Andaz Singapore, menus were digitized. We have come to rely heavily on QR codes to provide menus to our guests. We use third-party mobile food apps and websites to make take-away operations more seamless and convenient for guests.” In order to reduce food waste, the kitchen team also used a digital counter for food waste, a Thermomix and digital recipe and menu calculation management. “Innovation is crucial for improving efficiency in our daily operations,” says the executive chef.

 

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Ein Beitrag geteilt von Andaz Singapore (@andazsingapore)

Concentration, discipline and perseverance as a secret to success

Her recipe for success is concentration, a good dose of discipline and perseverance. “It is also important to identify trends and developments in good time,” says Nadine Wächter-Moreno. She is particularly grateful and happy that her husband and daughter have accompanied her wherever she has gone over the years. “Without their support, I wouldn’t be able to continue doing what I enjoy or get to where I am today.”

It is not always easy to find a balance between a fast-paced job and family time. “But this balance is very important to me. It gives me the opportunity to do what I want to do with passion,” says the head chef. Perhaps she wants to move back to her homeland in the future. “At the moment, however, I am happy with the situation I am in. The projects I have started are exciting and I intend to successfully see them through,” emphasizes Nadine Wächter-Moreno.

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Ein Beitrag geteilt von Tala Bashmi تاله بشمي (@tala.bashmi)

Everything started with a restaurant challenge

It all started with a challenge. Located high above Bahrain’s skyline in the Gulf Hotel, Fusions, the restaurant where Tala Bashmi did her training, had been around for a while, but its success left much to be desired. “I was given the restaurant for a year, and told that if it did noticeably better, they would renovate and rename it Fusions by Tala,'” says the dedicated chef, who previously enjoyed success with an online bakery and holds a master’s degree from the Culinarium Arts Academy Switzerland. She initially aspired to be a professional football player and even played on the national team for seven years. But then an injury and her realism put a stop to that plan and her love of her country’s cuisine took over.

Tala Bashmi: Straight into the finals on a big cooking show

After a year of hard work, Tala Bashmi and her team had increased profits more than tenfold. As promised, the restaurant was indeed modernized and from then on bore her name. No wonder that the successful chef hesitated when she was invited to the renowned Top Chef cooking show. She didn’t think much of cooking on TV and didn’t have the time anyway. But she went on the show because somehow it was the perfect moment after all, and became famous in one fell swoop by making it to the finals.

 

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Ein Beitrag geteilt von Tala Bashmi تاله بشمي (@tala.bashmi)

Climbing the culinary sky with traditional Oriental dishes

Her secret to success is also her unique selling point. “Every day I cook in an effort to raise Bahrain’s and the entire Gulf region’s cuisine to world-class levels. We are among the first to offer this and I think it makes us special,” explains Tala Bashmi, who still likes to browse markets for special delicacies. “Focusing on regional and seasonal food is the core of my cooking philosophy,” she stresses.

Self-confident chef: I can’t please everyone!

And this is done with relish and enjoyment at Fusions. Tala Bashmi surprises with creations such as vine leaf risotto with coconut-lime leaf sauce and roasted vegetables or chicken with freekah, an oriental wheat dish, along with a special wild bee honey variety (kombu honey) and sour barberry berries. But you can also find tenderloin and angus steak on the menu. The signature dish Bamia is a particularly artistic take on a simple traditional dish. As Tala Bashmi tells it, “Bamia is actually a stew of meat cuts and okra, which is cooked for hours until the meat is very tender. But I use Wagyu beef cheeks and Okra is served as a crispy ‘glass’ over the entire piece of meat. I also serve tomato rice.”

Image: Tala Bashmi

She’s definitely brave about the traditions she loves, but the confident chef knows that she can’t please everyone, nor does she want to. “When my father tried it for the first time, he asked, ‘Where is the okra? This bit of paper, is it?'” recalls Tala Bashmi with a laugh.

Tala Bashmi has made it into top gastronomy as a woman – with her own methods

The young woman follows her path convincingly and persuasively. However, the fact that she is a successful female chef in Bahrain doesn’t seem worth mentioning to her. “I think that all over the world it’s difficult to be a chef,” says Tala Bashmi. “Sure, if you’re a woman, there may be a couple of extra hurdles and challenges, but the more we emphasize that someone is a female chef, the more it will remain a challenge,” she says. “The more we talk about it, the more power it gets.” What advice does she give women who are pursuing a career in gastronomy? “Work hard, never stop learning and be aware that it will take time and nobody is an overnight success.” She also advises men to do the same, she says.

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On Thursday March 2, Leuschner will chair the ‘Leadership Perspectives Panel’ and confidently predicts the session will mix the educational with the inspirational, due to the caliber and experience of his guest speakers.

“We will get inspired by outstanding entrepreneurs such as Massimo De Marco [CEO of Soigne’] from the US, Gary Moore [Regional VP of Franchise Operations, Dine Brands Global] – a veteran of the foodservice industry based in Dubai and Omar Rifai [Co-Founder of grubtech], a forward thinker who has massively contributed to the rise of food delivery and ghost kitchen business in the Middle East. Finally, from the Netherlands, we have Joey Bloemendahl [Global Head of Business Development, Just Eat Takeaway] one of the many great people behind Just Eat delivery. That name says all – a company that maybe is one of the reasons why food delivery and ghost kitchens grew and conquered the world.”

Wisdom and experience

The panel will touch many burning topics that drive the food delivery industry at the moment, says Leuschner, and “there is nothing better than listening to the people running this industry and learning from their wisdom and experience,” he says.

The sector is in “a phase of upheaval right now and the entire industry has to adopt to financial changes, the labor situation, environmental requirements, or simply the latest ‘zeitgeist’. This panel will give answers and hopefully can guide us in the coming foodservice journey,” says Leuschner.

The Conference, he says, “is exceptional” because it is taking place for the first time in Europe and therefore represents “another great opportunity to connect in real life – something we have missed over the last few years but now can embrace again even more. Just some two years ago when I started the TrendTalk series, there was no opportunity to sit in one room, face-to-face. Since then, we had more than 40 live speakers in the so far 11 sessions, but I never had the opportunity to meet one of them in person. I am delighted to see many of the fellow speakers attending this conference as well.

Roy McKinnon, (Director of Channel Alliance, ShiftPixy, Moderator), Jodie Conrad (CMO Fazoli’s), Zack Oates (Founder & CEO Ovation), C.J. Ramirez (EVP Marketing Director Dog Haus / The Absolute Brands), Deidra Suber (General Manager Midwest, CloudKitchens); Image: OnTrend Concepts

Shaping the industry

This event will therefore be a gathering of relevant individuals who “are shaping this industry” says Leuschner.  “Besides that, it is an amazing opportunity to build new contacts, establish relations and learn what drives this industry and how to overcome the challenges of tomorrow.”

There has “never been in history”: he says, a gathering of so many relevant players in one room. “The line-up of speakers reads literally like the Who’s Who of the food-delivery eco system and the topics cover nearly every aspect of today’s situation.”

The Conference comes hot on the heels of the latest TrendTalk webinar from Rational, where one of the highlights was an interview between Leuschner and host Michael Jones on key trends around sustainability and efficiency in foodservice operations for ghost kitchen and meal delivery. Currently, the sector faces itself facing “a new year and new challenges” said Leuschner on the webinar.

Commenting on one particular challenge – that of attracting investment – Leuschner referenced Zhong Xu, CEO of Deliverect, who recently said: “Free money is done! Mortgages have increased, that means it puts pressure on your general profit.”

In recent years, said Leuschner, with cheap money available in this space, the ghost kitchen and meal delivery sector experienced a kind of ‘sandbox environment’ where experimentation and trial and error became possible, without operators too many losses before they carved a niche or expanded upon a concept that worked for their customers. “Today, I believe it is getting more and more important to build out a holistic concept of the right brands, right equipment, and right staff to be profitable on smallest space. Saving rent, lowest possible energy consumption and adequate labor costs are key. The time of ‘more is more’ seems to be over for the moment; the same applies to ultra-fast scaling we saw in some countries over the last years resulting in over-pacing in some cases,” he said.

Image: OnTrend Concepts

Those very trends – and more – will be addressed at length by Leuschner and a plethora of additional experts across the program at the International Ghost Kitchen Conference in March. If you’re attending, have a great event – and do make sure you chat to Leuschner at the RATIONAL booth there too. “I am more than happy to show our great solutions,” he says.

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The path to becoming a successful chef

Everyone starts small – even the greatest chefs. So how did the path of Rodolfo Guzmán start out? “Cooking or opening a restaurant was never part of my plan, it just happened,” he says. “I wasn’t a very academic child and school was challenging for me, but during a stay in the US working in a bakery I discovered that I enjoyed cooking. When I came back to Chile my friend suggested I sign up for culinary school and I thought, ‘Why not?’.”

Image: Claudio Vera – Borago

While a student the personality chefs came on TV, proving to be an inspiration for Guzmán. “I had a big passion for the profession. I read all those wonderful books, my first cookery book was Thomas Keller’s The French Laundry and I was so inspired by these passionate chefs who were serious about the profession.”

Spain – the starting point of his career as a young professional 

Guzmán’s travels to Europe helped him develop as a young chef, he says. “I was disappointed that the reality in Chile restaurants didn’t match what I saw on TV. Here gastronomy was not important, and people didn’t take food seriously. When a friend of mine told me about what was happening in Spain – he told me about this mythical restaurant El Bulli and this other place called The Basque Country and I just thought ‘wow, I have to go’.”

 

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Ein Beitrag geteilt von Boragó (@boragoscl)

For two years Guzmán worked in Madrid and the Basque Country. His time there shaped him, and he learned a great deal “I discovered how to get involved with and working with producers and suppliers, people who were passionate about what they do. It taught me to become more professional.”

Back to Chile

Though he enjoyed his time in Europe Guzmán always knew he had to return home. “Chile is a country that has one of the biggest larders of endemic ingredients. I saw it very clearly – I wanted to open a restaurant that was different from all other restaurants, and we would cook exclusively with endemic ingredients from Chile. It had to be a restaurant where people understood without a doubt that it was a Chilean restaurant,” he says.

 

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Ein Beitrag geteilt von Boragó (@boragoscl)

While the plan was a sound one, it didn’t work out as he would have hoped. ”It was very difficult. People were much more interested in eating fish that was flown in from Japan than local ingredients. Chilean diners wanted foreign food because that was what the gastronomic press wrote about. To them charging for a local ingredient didn’t make sense. Price was linked to luxury and luxury was linked with what came from abroad. We really had a major problem,” he says.

While it may sound a little strange in a time when there is such a focus on regional sourcing and sustainability this was quite normal at that time. Nevertheless, that didn’t stop him from realizing his dream. “We documented everything, and we spoke with a lot of people about what we found and how they cooked them. To cook we had to learn about them first. By 2011 or 2012 I realized we had a dictionary of Chilean ingredients. We discovered things we never thought we’d discover,” he says.

 

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Ein Beitrag geteilt von Boragó (@boragoscl)

From an empty dining room to a fully booked restaurant

For Guzmán, experiencing an empty dining room was tough. “It was very difficult. I kept the restaurants going but we had no guests and a lot of debt. I tried to sell the restaurant several times with no luck. The biggest pressure for a chef is an empty restaurant,” he says.

The turning point came in 2013 with the launch of Latin America’s 50 Best Restaurants. “Boragó entered the list in 8th place. That was life changing,” he says. “All of the sudden we were fully booked every day and people knew where we were. In 2015 we entered the global list of the 50 Best. Today people travel to Chile just to eat in Boragó – it really did change everything.”

 

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Ein Beitrag geteilt von Rodolfo Guzmán (@rgborago)

Chile’s position in world gastronomy today

Guzmán’s passion for rediscovering the old native ways of cooking and enriching them with contemporary knowledge and methods has contributed to his overwhelming success. “I would be lying if I said Chile was the new Mexico or Peru, that is just not true” he says, but he is optimistic for the future of the cuisine. “We are on a journey of discovery and the momentum of Chilean cuisine is enormous. We are starting to see things we have not seen before, young people are opening their own restaurants and that is fantastic.”

It was worth it

Any career has its ups and downs, but Rodolfo Guzmán wants to share one final thought with all chefs. “Today I will tell you my journey was all worth it, but it was very difficult. It gives me such great pride to share the cuisine of my country, food is always about sharing and I can’t share with people as a chef I can’t exist.”

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Vegan patties and buns in every color

On the menu you’ll mostly find a decent selection of vegan burgers in yellows and purples and greens, pinks and turquoise blues, the cheese is plant-based, as are the patties, which are made from oats and beans, chickpeas and lentils, for example. For even more variety, there is a different limited edition on offer, currently the ocean-blue creation Truffle Beach with a patty made of mushrooms and truffle mayo. Before that, they offered a bright green elf burger with crispy breaded eggplant slices, which was introduced on Instagram with a charming fairy tale story. They also had a “smurfette burger,” which was blue of course! The colorful hippie ambience of the stores matches this, and the funky burgers are also sold from colorful food trucks.

Image: Flower Burger

Colorful plant-based food for everyone

Matteo Toto is the founder, chef and head of the successful chain. When the economics specialist lost his job in 2015, he seized the opportunity without further ado and started his own business. His plan: to create the perfect symbiosis of burger culture and vegan cuisine, one that was witty, accessible and with no frills or pretensions. It should appeal to everyone, whether they are meat eaters or passionate vegans. “I chose the flower as a symbol of positivity, joy and love,” explains the likeable thirty-something. “The rainbow colors express the connection between our purely plant-based menu and nature.”

Natural colors provide funky shades to the burger buns

The bright colors are all won from purely natural materials. They become yellow thanks to the spice turmeric, and green when combined with blue spirulina algae. The purple buns are dyed with black carrot extract and the pink comes from beetroot and cherry extract.

 

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Ein Beitrag geteilt von Flower Burger (@flower_burger)

The testimonial from the TV talent show

Matteo Toto spent six months tinkering with delicious recipes and a strategy. His professional business plan also impressed his former boss and some friends, who gave the young entrepreneur a helping hand financially and supported him with administration and marketing. In the same year, the concept was launched in Matteo’s hometown Milan. The restaurateur was also able to win over a vegetarian chef from the culinary talent show MasterChef Italia 2015, and signed a promotional contract with her for the first quarter of the year. “That really attracted a lot of guests,” says the restaurateur.

Challenges of a food business startup

After only one year, Matteo Toto acquired the first two franchisees and started a small production. “We are the first vegan fast food chain in the world to offer rainbow burgers made entirely in-house. We also promote a better lifestyle and diversity, with our burgers, in our stores and on our team,” says Toto confidently.

 

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Ein Beitrag geteilt von Flower Burger (@flower_burger)

But what sounds so smooth in retrospect got off to a pretty rough start. “The first two or three years were really crazy. I worked 14 to 16 hours a day and there were many moments when I just wanted to give up and throw in the towel,” the restaurateur admits. “The most dramatic thing was trying to surround yourself with the right people. I suffered a lot. I had to buy back a share from a partner I thought was a friend, a worker stole money, the manager made a huge mistake, almost forcing me to close up store, etc.” But none of this is apparent for the smart entrepreneur and his business today. How did he emerge from all the difficulties?

Giving up is never an option and expansion continues

“Resilience and never give up” is his motto. “I was always looking for the light at the end of the tunnel and never lost hope that everything would turn out good in the end.” And that’s how it finally came to be. The company’s financial strength grew, which means it now has its own stores in addition to franchising branches. One in three is now doing so, and even more of the company’s own outlets are set to open in the future. The expansion surge is underway. Matteo Toto is pursuing a very specific concept: “We are focusing on countries where the vegan sector is already developed. The strategy depends on the respective country. Sometimes it is better to open a store yourself, in other cases franchising or a joint venture with a local partner is recommended.”

Image: Flower Burger

In summary, as hippie casual as the concept comes across, it is meticulously and professionally executed. And it is precisely this colorful mix that is perhaps the best recipe for success!

The post Flower Burger – how this vegan burger chain made its international breakthrough appeared first on www.ktchnrebel.com.

She often went fishing with her grandfather in the fjord. His boat was her second home. As a child, she already felt this strong connection to land and sea and the unadulterated, healthy products from both worlds, which now defines her cuisine. In her hometown of Trondheim, Heidi Bjerkan opened a restaurant in an old factory building in 1998 that was destined to make a big splash: Called Credo, it is now one of Norway’s leading restaurants. Initially, she had a completely different career in mind.

“The fact that I got into cooking was purely by chance,” Heidi Bjerkan reveals. “I was actually planning on becoming a pilot, but a couple of shifts in a cafe changed everything.” Ever since she had that waitressing job at 18, Heidi Bjerkan knew the restaurant business was her thing. The pace in the kitchen matched her restless spirit. She became a professional chef and worked in numerous restaurants both at home and abroad, she even spent eight years working as a chef for the Norwegian royal family.

Image: Marthe Amanda Vannebo

Close cooperation with fishermen and farmers

No wonder, then, that the lively restaurateur has now built an entire gastronomic cosmos, with finely coordinated concepts that together all reflect Bjerkan’s main goal – sustainability. “Sustainable food production and sustainable restaurant operation are at the heart of what we do,” is Heidi Bjerkan’s sustainability mission. “We are absolutely convinced that this will produce the best food. It is also the best for people and animals – and for the earth that is our home.” Good contact with producers is a must for her. “Credo has a symbiotic relationship with our farmers, fishermen and other suppliers, which is mutually empowering,” she says. “We work for the sustainable use of resources at all production levels, from the earth to the table. Instead of pursuing certifications, we build long-term relationships with manufacturers.” Heidi Bjerkan gets a lot of food from a small biodynamic farm in the region, which also uses compost from Credo.

The guest as a ingredient in the menu: Heidi Bjerkan thinks holistically

The heart of this small universe is and remains the gourmet restaurant Credo, which was awarded a Michelin star in 2019 and also boasts a Green Star. This is where Heidi Bjerkan takes her guests on a tasty journey to the gardens, the waters, the fields and the forests where the ingredients come from. “We believe that every ingredient is essential – the animals, the forests, the earth, the moon, the lake and you, the individual,” she says, summing up her holistic philosophy.

Image: Geir Mogen

This is transformed into a 20- to 25-course menu each evening, served with natural or classic wines, sake, craft beer, juices and teas. The Credo langoustine plate is legendary: Glazed langoustines from the yakitori grill, with broth made from langoustine carcasses and served on ceramic whose glaze also contains langoustine carcasses. Another unique treat is the sourdough bread with fine butter from a small farm near Trondheim that operates with a circular economy – just two examples of Bjerkan’s sophisticated cuisine, which demands full commitment every day. However, Credo is by no means her only project.

Sustainable gourmet gastronomy: in a network it succeeds!

“Fine food in itself is not sustainable. But it becomes sustainable if it is part of a larger system,” is stated in the manifesto. Therefore, Credo is unimaginable without its small sister restaurant Jossa and the Ramen restaurant Edoramen in the same building as well as foodcourt and event location Vippa directly on the Oslofjord and last but not least the Geitmyra Credo food culture center for children and young people, where every year several thousand young people discover the joy of cooking for themselves and of healthy and sustainable food, and get to work with some of Norway’s best chefs in the process.

 

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Ein Beitrag geteilt von Tasting Australia (@tastingaustralia)

Award-winning sustainability concept

For her extraordinary commitment, Heidi Bjerkan has been showered with awards In 2015, she became Chef of the Year, 2019 Chef’s Chef in Norway, to name but two. So how does she manage it all, and even more so as a woman in a field that is still dominated by men? “It’s a lot of hard and ongoing work,” the Norwegian says. “It comes down to putting together good teams and growing good leaders who can move their division forward,” she stresses. But once more: What is it like to be a woman in a male domain? About this, Heidi Bjerkan only says, “My objective, and my advice too, is to try not to focus on gender, but rather on the topic: cooking. I don’t think we’ll be as old-fashioned any more in 2022 – a chef is simply a chef!”

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The restaurant is found within Europa-Park in Rust, Germany, and was dreamt up by Europa-Park managing partner Thomas Mack and Marché International CEO Oliver Altherr, with the future of dining in mind. “The guest of the future wants to be offered more than a table, a chair and several dishes,” Mack told HOGAPAGE hospitality magazine. “In the future, a visit to a restaurant must be a sensory journey that appeals to all levels of perception.”

Image: Eatrenalin

The rise of experience dining

Experience dining, which goes beyond ‘traditional’ dining to offer customers a unique experience, has topped food trend forecasts for the last several years. Back in 2015, global event management and ticketing website Eventbrite reported that 75% of diners believed it is worth paying more money for a unique dining experience, and the popularity of experience dining shows no signs of slowing down. From ‘dining in the dark’ restaurants like Dans le Noir to Karen’s Diner, where customers can enjoy “rude staff and great burgers”, innovative restaurants are finding new ways to stand out from the crowd.

 

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Ein Beitrag geteilt von Eatrenalin (@eatrenalin)

Advanced technology is inspiring more creativity than ever. London’s oriental fusion restaurant Inamo is known for its interactive tabletop projections, and The Alchemist bar and restaurant has developed “augmented reality cocktails” which can be experienced from your phone. As virtual and augmented reality become commonplace in industries as diverse as medicine, aerospace and defence, and social media company Meta rolls out its virtual Metaverse, dining concepts will continue to explore their high-tech potential.

On the menu

Eatrenalin diners can look forward to an “unprecedented form of complete indulgence”, where the multi-sensory culinary experience is based on innovative fine dining.

The eight-course menu is comprised of “unusual and exquisite delicacies”, designed to surprise and amaze. Customers can choose between the Red Dimensions menu, which features ingredients such as beef tenderloin, sashimi and caviar, and the vegan Green Dimensions menu, which showcases tofu, shiso and dashi. Dessert celebrates white chocolate, Chambord and tahiti-vanilla or cashew, and is presented by head pâtissier Juliana Clementz. Where possible, the menu champions regional, seasonal, and organic products.

 

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Ein Beitrag geteilt von Eatrenalin (@eatrenalin)

The experience and the food is accompanied by optional drinks pairings. For the base rate of 195 euros per guest, diners can choose between an alcoholic or non-alcoholic drinks selection or pay an extra 100 euros for the ‘exclusive’ drinks selection. The Champagne Dinner, available from 3 December 2022 for 445 euros per diner, features exclusive champagne pairings selected in cooperation with Laurent-Perrier’s Michel Fauconnet. At the Sommelier Dinner, costing 645 euros and available exclusively on request for groups of 12 or more, experienced sommelier Marco Gerlach serves hand-picked rare wines to match each course and room.

Image: Eatrenalin

A gastronomic adventure: experiencing food in an entirely way

Diners are advised to plan around three hours for their Eatrenalin experience. The guided journey itself lasts over 100 minutes, beginning in the Lounge, where diners have their first aperitif, and culminating at the Eatrenalin bar. Here, customers can add a 50-euro cocktail package or 140-euro champagne package as they gradually re-enter reality as we know it.

Throughout the journey, the diner is seated in a “floating chair”, which moves between 11 different rooms, each designed to represent a multimedia fantasy world: Waterfall, Discovery, Ocean, Taste, Umami, Universe and Incarnation. LED light projections and acoustic terrain in each room aim to conjure a “new incarnation of enjoyment” which captures all the senses.

Each world is artfully married with the course being served. Waterfall is designed to “cleanse your senses with a refreshing ritual”, offering flavours of smoke, hazelnut and nori or Granny Smith, shiso and macadamia. Discovery aims to capture “magical revelation”, with flavors of tiger milk and Szechuan pepper blossom, while Taste confronts the diner with sweet, sour, bitter and salty, and Ocean incorporates seafood, plankton and Champagne or seaweed, ginger dashi and plankton.

 

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Ein Beitrag geteilt von Eatrenalin (@eatrenalin)

For diners wishing to experience fine-dining that goes beyond the traditional and enters the fantastical, Eatrenalin can be found opposite Rulantica water world and next door to the four-star Kronasar museum hotel and YULLBE virtual reality experience center at Europa-Park in Germany. Mack and Altherr offer a showcase of what can be done when technology and food interact, leading the way for a new definition of the dining experience.

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1. Sublimotion by Paco Roncero on Ibiza – Spain

Limited to just 12 guests per night. Since 2014, Paco Roncero has been welcoming his guests in a unique and revolutionary room at the Hard Rock Hotel. Here at Sublimotion, culinary arts and technological innovation combine to create a complete, breathtaking and unprecedentedly emotional experience.

 

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Ein Beitrag geteilt von Sublimotion Ibiza (@sublimotionibiza)

With a current menu price of around 1,900 euros per person, the star chef offers more than just the finest haute cuisine. The star chef with two Michelin stars has created a superlative gastronomic experience. Besides various chefs, he has also engaged a director, a composer, a DJ, a fashion designer and an illusionist. During the twenty courses, guests are offered unparalleled entertainment, which includes virtual reality glasses, molecular-based dishes, a complete music menu and perfectly studied choreography. This is experiential gastronomy to the highest degree. The steep price for dinner at this island restaurant includes wine and champagne.

2. Guy Savoy de Paris in Paris – France

In the Guy Savoy de Paris placed in the extraordinary surroundings of Hôtel de la Monnaie, Guy Savoy writes a new chapter every day in a story that began a few decades ago. As a young boy, he peered into the pans in the kitchen of his family’s restaurant, La Buvette de l’Esplanade, in Bourgoin-Jallieu. In Paris today, he dazzles with six dining rooms adorned with contemporary paintings and sculptures (many on loan from François Pinault) and windows with old-fashioned frames overlooking the Seine.  The magnificent surroundings in no way distract the chef from his mission to turn fine food into a celebration – a continuous homage to French cuisine.

 

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Ein Beitrag geteilt von Guy Savoy (@guysavoy)

Discovering his emblematic artichoke and truffle soup on the menu, savored with brioche generously spread with truffle butter, is a true delight. Among other things, the French chef trained star chefs such as Gordon Ramsey. For a 13-course menu, you can expect to pay just under 600 euros per person. But this price means you can enjoy classic French dishes such as pigeon or duck, served at one of the finest addresses in Paris.

3. Per Se, New York – USA

Thomas Keller opened Per Se in February 2004. According to Keller’s website, he is “the first and only American-born chef to hold multiple Michelin three-star ratings.” He focuses on the details, not only in the kitchen, but also in the overall presentation, ambiance and setting. In his chic restaurant, overlooking Central Park, Chef Corey Chow has given newer American recipes a slight French touch. His signature dishes are “Oysters and Pearls”, a zabaione of pearl tapioca with poached oysters and caviar, and calotte of grilled beef.

The culinary delights at Per Se show that perfection really does exist. Per Se offers a tasting menu for 355 dollars, of which one is vegetarian. But there is plenty of room to move upwards: upgrades can raise the menu price to as much as 800 dollars.

 

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Ein Beitrag geteilt von Per Se (@perseny)

4. Ultraviolet by Paul Pairet, Shanghai – China

Enjoying with all the senses is the motto of Paul Pairet’s Ultraviolet. An exclusive ten guests are all seated next to and across from each other at a single table. Between 10 and 20 courses are prepared for the spectacle and each one is underscored with music and visual elements. These blend perfectly with the individual dishes and create a wonderfully unique atmosphere. Truly an experience that is second to none and whose overarching goal is to create the only real luxury: EMOTION.

 

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Ein Beitrag geteilt von Ultraviolet by Paul Pairet (@uvbypp)

Of course, a visit to the Ultraviolet is not exactly cheap. Depending on which of the two menus you select, you’ll pay the equivalent of around 550 or 850 euros. In return, however, you experience something that remains unparalleled in the world to this day: the flawless orchestration of a dinner. From the trip to the restaurant, to the countdown at the beginning of the dinner, to the credits flickering across the screen after the final course.

5. Chef’s Table at Brooklyn Fare, New York – US

César Ramirez, a chef who is obsessively focused on quality and has unlimited resources, practices “kodawari” (Japanese term meaning to optimize something to perfection) at his legendary restaurant in New York, Chef’s Table. After all, he procures ingredients that most chefs in the world don’t have access to, either because they’re too expensive and too rare, or because they wouldn’t think of asking for something even better than the best they already have.

 

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Ein Beitrag geteilt von Chef’s Table at BF by César Ramirez (@chefstableatbf)

At Chef’s Table at Brooklyn Fare, which has long since moved to Manhattan but is still charmingly hidden at the back of a supermarket, Ramirez combines Japanese and French cuisine with a truly unmistakable passion and perfection. The three-Michelin-starred Chef’s Table tasting menu costs around USD 400 per person, without wine or sake. While some might be discouraged by the hefty price of the menu, Chef’s Table is actually one of hardest restaurants to book a reservation in America.

6. Masa, New York – USA

Focus on the dining experience: Masa in New York has no music, special color concepts or windows. Japanese sushi master Masayoshi Takayama does not serve a fixed menu, but rather a selection of fresh dishes. Every dish is composed in such a way that the basic, innate character of the ingredients is preserved. After all, his ambition is to “… convey 100 percent the essence of a single thing: Umami”. Ingredients are flown in daily from Japan and the guests are personally greeted by the head chef. Masa has room for only 26 people. The freshest and most exclusive ingredients come at a price. It costs nearly 500 euros per person for this experience, and drinks and taxes are still added to the bill at the end.

 

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Ein Beitrag geteilt von Bar Masa (@barmasanyc)

7. Kitcho, Kyoto –Japan

Artwork is served at Kitcho. The menus are special: the guest cannot choose what they want to eat. The team led by three-star chef Kunio Tokuoka, grandson of founder Teiichi Yuki, is putting together a traditional Japanese menu where guests will have to get into the spirit of things.

 

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Ein Beitrag geteilt von 京都吉兆 KYOTO KITCHO (@kyotokitcho_official)

The food is often touted as “out of this world”. The culinary voyage of treats introduces gourmets to the tradition of Japanese kaiseki. This is light food served at the traditional Japanese tea ceremony. Kitcho inō places a lot of importance on culinary tradition. This is why Tokuoka works with many details such as color contrasts between food and plates or an elaborate presentation. And it comes at a price. The multi-course tea ceremony costs around 600 dollars.

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By the way, the name of the Nashi pear is also extremely fitting, as Nashi means pear in Japanese. This pear is so good, they named it twice.

 

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Ein Beitrag geteilt von Ute (@kleine.alltagsfluchten)

Contrast to sharpness

Nashi pears can basically be used like a native pear. At “Sra Bua“, the restaurant at the Kempinski Hotel “Das Tirol”, it is also often used as a contrast to spicy dishes such as curries or in the pâtisserie. The fruit also tastes good in a venison variation of Korean classic Bulgogi.

Image: AdobeStock | Patrik Stedrak

China or Japan?

A fine difference: Visually, you can quickly tell the difference between Chinese and Japanese Nashi pears, because the former has a brown peel, while the latter has a yellow one. Both fruit peels are edible, the core is removed.

Better fresh than from a can

Nashi pears are ready to be picked for three weeks from August or early September and are available fresh in gourmet stores or in well-stocked supermarkets for around 1.50 to 3 euros per pear, but can only be stored for a short time. “They are also available as a preserve, but the fresh taste is lost in this case,” says Span.

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Today, the in-demand star chef lives with her husband and two daughters in a house with garden plots and beehives outside Curitiba, a city in the southern Brazilian state Paraná.

Image: Helena Peixoto

The origin of her passion for cooking

Manu Buffara spent the first 14 years of her life on her parents’ farm in Maringá, in the heart of the country. “My passion for cooking started with my father and family. I come from the country and grew up with goats, cows, fields and corn fields. I learned from my father to appreciate the land and animals, and everything they offer us if they are treated with love,” says the 39-year-old. “My grandmother taught me how important our hands are, the temperatures, the cooking points, the time for baking bread and the love we should have for food.”

Image: Rubens Kato

The Brazilian didn’t realize she wanted to be a chef until she was 20. “At the time, I was studying journalism. I worked at a restaurant in a ski resort near Seattle. That’s when I noticed how food can change people’s moods. I was fascinated by gastronomy.” And so, after studying journalism, she took courses in hotel management and gastronomy at the Centro Europeu in Curitiba. After that, Buffara moved to the Piemont region, where she obtained her diploma as head chef from the International School of Italian Cuisine (ICIF). This was followed by internships at the famous Noma in Copenhagen and Alinea in Chicago. Later, Manu Buffara worked as head chef for the restaurants of the Brazilian Rede DeVille hotel chain.

Image: Rubens Kato

She has run Manu in Curitiba since 2011 – Brazil’s first restaurant with a female chef. The Manu has five tables with room for 20 people, and a tasting menu is offered. The head chef only uses fresh, seasonal ingredients, local vegetables, seafood and meat. 80 percent of suppliers come from within a 200-mile radius of her restaurant. Lamb and pork – Porco Moura – is supplied by small livestock farms. 60 percent of the products are plant-based. “Right now I prefer to use vegetables.” In 2021, she cooked at the luxury resort Soneva in the Maldives. “Thanks to the project, I came up with the idea of cooking a vegan and vegetarian menu,” explains the chef.

Regional products – the main ingredient in Buffara’s outstanding cuisine

Manu Buffara sees her kitchen as a laboratory where she works with techniques and ingredients to create the world she wants to live in. “By only cooking with fresh fish, I help draw attention to local fishermen and show people that it is much smarter and healthier to buy from them. I do the same when I talk about local Brazilian honey, local cassava flour, about the fruits and mushrooms from my home country.” The chef serves dishes such as mussels, Brazilian chestnuts and uarini or octopus with black beans and cashew nuts.

Image: Rubens Kato

Her motivation is clear: “The will to pursue my dreams, to search intensively for creativity and sources of inspiration. I am interested in research, social projects, the country and discovering new tastes and new types of cooking.” The Brazilian wants to create choreography with her pots. “I want to draw unforgettable edible traces, I want to write and tell a story with my food. The history of my community, my life, my family, my country.”

Image: Rubens Kato

A matter close to heart: Sustainability

The Brazilian is committed to supporting young producers, fishing and agriculture in Paraná as well as preserving native Brazilian bees. Since 2016, she has been participating in the Urban Gardens project led by the Curitiba city authorities. “By law, empty land can be converted into community gardens,” says Buffara. Today, the project includes a total of 89 urban gardens, and 5000 participating families. In 2020, she also founded the Manu Buffara Institute, which organizes the annual Alimenta Curitiba event focusing on education and social inclusion in the city’s most needy neighborhoods.

 

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Social media: Communication tools and source for information and inspiration

She also shares her philosophy on Instagram. “I believe social networks play a key role in how we interact. They have a major impact on how we communicate, our consumer habits and access to information.”

 

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Her posts are a mix of her private and professional life. “My posts show what I am doing when I am with my family. When I meet my friends for a Sunday meal, which sport I do, when I travel or what events I attend. But I also post about my work at Manu with my employees and producers as well as my social projects with the Manu Buffara Institute.” This inspiring and authentic combination of content and the passion with which Manu Buffara communicates her values and convictions also won over the jury of the Best Chefs of Instagram 2022 Award.

People in restaurants – not workers

The chef holds her employees in high esteem. “Restaurants are built on people, not on workers. We have to make sure they are mentally, physically and financially healthy.” As a result, at the end of 2019 she cut the capacity of her restaurant Manu in half, reducing the number of tables from 10 to five. The restaurant is now only open four days a week instead of five. She also added new team-building initiatives, such as weekly English courses and a team day with rafting and trekking. “That was one of the best decisions I have ever made. Not only for me and my private life, but also for the team,” says Buffara.

 

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Team cohesion is essential to the owner. “There are women and men on my team. What I want is commitment, responsibility and respect. I think that if this is the case in every working environment, these differences will not be an issue. Instead, we will discuss the intrinsic quality of each of us as human beings and our responsibility to the environment, the planet and the world we are trying to build.”

Chefs can make a difference

According to Manu Buffara, gastronomy is currently undergoing a profound transformation. “It is our duty to continue to champion the land, nature, our culture and the right to decent and fair food for every single person.” It was no coincidence that chefs in particular are becoming vocal about the topic. “Food waste, better use of ingredients and feeding people are important issues today. And we chefs are high-performance athletes. Not only do I think about how to use a banana, I also think about what to do with the peel. It’s part of a collaborative effort to change the environment I live in and make better decisions for the city I live and work in.”

Image: Rubens Kato

Ella comes to life in New York with a Brazilian spirit

Time and time again, the culinary artist is drawn out into the world to become a guest in other kitchens. Until November 2023, Manu Buffara will be cooking at “Fresh in the Garden” – at the Soneva Resort in the Maldives. Part of her team from Curitiba will join her, moving to the Maldives for a year and cooking with ingredients from the island’s gardens, along with those from Sri Lanka, India and Asia. But how does she balance family and work life? It’s possible to combine family and a restaurant career, she says. “Family are the people who support you, protect you and are always by your side”. Next spring, the chef will move to New York for a couple of months to open her new project and second restaurant Ella in the city. Quote: “I appreciate my base, honor my roots. They are my beginning, my middle and my end,” says Buffara.

Image: Rubens Kato

“Ella was scheduled to open in 2020. But the pandemic and its effects threw everything out of whack.” The new restaurant is currently under construction in the Meatpacking District; the design features lots of wood and was conceived by Marcio Kogan. Ella’s goal is to bring Brazilian cuisine to New York City with a touch of femininity and delicateness. “The menu includes a few colorful dishes for everyone, which I also serve to my friends and family at Sunday dinners and parties,” says Manu Buffara. Ella has room for 50 people and is closed on Mondays. Seafood and vegetables are at the center of the menu. “The restaurant in NYC will have the Brazilian soul, the creativity, the ease and the love of the cuisine,” she says.

The post Here’s why Manoella “Manu” Buffara is Latin America’s best chef. appeared first on www.ktchnrebel.com.

Image: Pierluigi Saffioti

Chef at 20 – in Abu Dhabi

Pierluigi started as an assistant chef. That was at the beginning of 2009, and a gourmet restaurant was his first employer. However, the ambitious young man didn’t stay there for long. By the spring of that year, he had already moved on to the next restaurant, where he directly assisted the head chef. And that’s how things continued. At 17, he went to the next restaurant, where he was already a chef de parti. He stayed there for three years, in the same area near Florence where he went to school. Then came the astronomical jump: Not yet twenty, Pierluigi became head chef at one of Abu Dhabi’s fashionable Millennium hotels. “This was the first time I left Italy, it was crazy,” he says with a smile. “I spoke very little English, which made it pretty hard. But it was the right decision!”

Image: Pierluigi Saffioti

Conquering continents with the culinary arts

He was immediately drawn to the Near and Middle East, and still works there most of the time. Abu Dhabi was followed by almost two years in the Armani Hotel’s Mediterranean restaurant in Dubai, which is located in the Burj Khalifa, the world’s tallest building at 2722 feet. But that was still not enough to quench his thirst for adventure. Pierluigi Saffioti started moving further east. Next stop: Shanghai. He stayed there for two and a half years and worked in three restaurants, all Italian. During this time, Pierluigi rose from Junior Souschef to Chef. Then, after an interlude on the party paradise island of Ibiza, he moved on to a entirely new continent – Australia. In Melbourne, the adventurous cook signed on with an Italian restaurant that specialized in fresh pasta. However, it couldn’t manage to pin him down for long. It was and remains the Arab world that beckons him and after an enforced Covid break, he goes to Riyadh.

 

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Now, Pierluigi Saffioti has been there since 2021. The Italian appreciates the possibilities offered by the Orient’s hotels. “I have so many more opportunities here than at home,” raves the enterprising young star, who doesn’t seem to mind being so far away from home.

Hundreds of thousands follow Pierlugi’s funny kitchen scenes

However, no matter where he is working, Pierluigi Saffioti is at home all over the world thanks to social media. He has mastered the full spectrum of the colorful internet world. “I started making these videos at home during Covid. Today, I do it together with my colleagues,” he says. “It’s a lot more fun!”

 

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