cuisine | UlrichK's Food & Travel Blogs

Desperately Wanted: Good Chefs!

by Ulrich Koepf on January 24, 2019 with No Comments

This is a follow-up blog from my previous blog “The Hospitality Dilemma” from January 12, 2019, published in the Swiss Newspaper “BLICK”, on Jan 12, 2019, by Dominique Rais, Katja Richard, and Flavio Razzino Desperately wanted: Good Chefs! *The Stress … Read More

Jumbo Shrimp in a toasted garlic, white wine, butter sauce

by Ulrich Koepf on November 23, 2016 with No Comments

Pan Sauteed shrimp on toasted brioche bread, the sauce is with toasted slivered garlic, shallots, basil, lemon zest, white wine and a chunk of butter to bring it all together! yum yum

Ulrich Koepf

Creating Food, Travel & News Blogs and Vlogs

Ulrich Koepf

4 months ago

I have recently been posting about my previous ventures and career moves, and many of my past employees, friends, and partners are commenting and congratulating me for it, and really appreciate it! I am not posting these things to brag, make me look good, or feel better about myself! It is merely a reflection of my life, which at the age of 73, seems to have flashed by sooner than one thought possible at the of 25! However, I had the privilege to be able to work and live in 7 different countries, met many, many different people, and worked with some of the best, and most reliable and dedicated staff, always treating them with respect, just as I expected to be treated by them, and that is how I was able to achieve the respected status in my hospitality career.Being a chef is not as glamorous as it seems, it is hard work, dedication, and many sacrifices when it comes to family, friends, and personal time if you really want to succeed in this business.But recognition and compliments, such as the 3 examples, I attached herein made it all worth it, now that I look and reflect back in time! God Bless and Happy Holidays to everyone! 🫶Please read three of my attached Blog posts referring to my Profession.www.ulrichkoepf.website/the-pressure-cooker-and-its-consequences/www.ulrichkoepf.website/why-chefs-are-slowly-becoming-dying-breed/www.ulrichkoepf.website/the-profession-of-chef/ ... See MoreSee Less

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Ulrich Koepf

4 months ago

I guess American Express liked my idea; it did work! It was a lot of fun (and work) putting the newsletters together and mailing them out every month. It would be a lot easier now through Social Media!! ... See MoreSee Less

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Ulrich Koepf

4 months ago

Ulrich’s Video Grid Gallery | UlrichK's Food & Travel Blogs

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Ulrich Koepf

4 months ago

My Cosmopolitan Magazine Modeling days!😃 ... See MoreSee Less

Ulrich’s Cosmopolitan Magazine modeling Days😁 | UlrichK's Food & Travel Blogs

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| Ulrich’s Miami Mob ordeal Ulrich’s Miami Mob ordeal

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Ulrich Koepf

4 months ago

Cafe September, Fort Lauderdale, 1980-1983 and 1984-1987The first place where was able to get my creative juices flowing! Steve Vincent, the owner, wanted me to create a menu for this restaurant, based on the American Culinary Team Cookbook!! It took me a while to talk him out of it😄 ... See MoreSee Less

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