The future of gastronomy is an exciting blend of tradition, innovation, and responsibility. As the world evolves, so too does our approach to food, dining, and culinary experiences. Here are the key trends shaping the future of gastronomy:

1. Sustainable and Ethical Dining

• Farm-to-table movement: Restaurants are sourcing ingredients locally and seasonally to reduce their carbon footprint.
• Zero-waste kitchens: Chefs are creatively repurposing scraps to minimize food waste.
• Alternative proteins: Expect to see more plant-based options, lab-grown meats, and insect-based foods on menus, catering to both ethical and environmental concerns.
• Ocean-friendly practices: Sustainable seafood, such as responsibly farmed fish and invasive species, will dominate seafood offerings.
• Manufacturers of Food: Producers and manufacturers should be forbidden from discarding surplus foods, and inventories

2. Technology Meets the Table

• Smart kitchens: AI and automation will streamline prep and cooking, reducing errors and increasing efficiency.
• Virtual dining experiences: Augmented reality (AR) and virtual reality (VR) will offer immersive dining adventures, blending food with storytelling.
• Personalized nutrition: Wearables and apps will guide diners to meals tailored to their health goals, dietary needs, or even DNA profiles.
• Robots and drones: From robotic chefs to drone-delivered food, the future of convenience dining is high-tech.
• The New Futuristic Chefs

3. Culinary Diversity and Fusion

• Global flavors: Diners are increasingly adventurous, driving demand for fusion cuisines and lesser-known regional dishes.
• Cultural preservation: At the same time, there’s a growing focus on safeguarding culinary heritage, ensuring traditional recipes and techniques are passed down.
• Food diplomacy: Gastronomy will continue to serve as a bridge between cultures, fostering understanding and collaboration.

4. Elevated Experiential Dining

• Interactive dining: Guests might cook parts of their meals or be involved in the creative process.
• Theatrical elements: Multi-sensory experiences that combine sound, visuals, and storytelling with food.
• Unique venues: Think underwater restaurants, treehouse dining, meals in historical ruins, or World War Two revived bunkers as in Switzerland
• 

5. Health and Wellness Focus

• Functional foods: Dishes that include probiotics, adaptogens, and other health-boosting ingredients.
• Mindful eating: Slow dining experiences that encourage guests to savor every bite.
• Diet inclusivity: Menus will increasingly cater to vegan, gluten-free, keto, and allergen-free preferences.

6. Climate Change and Food Security Challenges

• Urban farming: Vertical gardens and hydroponic systems will become common in city restaurants, reducing the need for transportation and enabling fresher produce.
• Resilient ingredients: Drought-resistant grains, climate-adapted crops, and indigenous foods will gain popularity.
• Alternative resources: Chefs will innovate with ingredients like seaweed, algae, or synthetic fats.
• Reduce environmental waste: ie. Spain

7. AI-Driven Creativity

Artificial intelligence will assist chefs in developing recipes, balancing flavors, and even predicting food trends. AI sommeliers might recommend pairings based on mood or occasion, enhancing the dining experience.

What Does This Mean for Diners?

In the future, gastronomy won’t just be about eating; it will be a holistic experience connecting people to culture, the planet, and technology. Dining will be smarter, more sustainable, and deeply personal, whether at a Michelin-starred restaurant or via your favorite food delivery app.

The key to success will lie in embracing innovation without losing sight of the soul of cooking: connecting people over a shared love for food. Eat more Cheese Fondue and Raclette!! A perfect meal with family or friends!

Your Blogging Friend Ulrich Koepf

Laut einem neuen Bericht der Branchen-Rekrutierungsplattform Caterer.com sind in den letzten drei Jahren mehr als 165.000 Arbeitnehmer über 50 in den Gastgewerbesektor in England eingestiegen.

Der Bericht zeigt,

dass Menschen über 50 mittlerweile über ein Drittel (34 %) der Beschäftigten in der Branche ausmachen. Dieser Anteil ist im Vergleich zum Februar 2020 um 14 % gestiegen.
Mehr als vier von fünf (84 %) Hotelunternehmen haben altersgerechte Richtlinien und Vorteile eingeführt, um ihr Angebot für diese Bevölkerungsgruppe zu verbessern. Diese reichen von Wiedereinstiegs- oder Rückkehrprogrammen (49 %) bis hin zu altersgerechter Vielfalt und Inklusionsschulungen für alle Mitarbeiter (23 %) bis hin zu flexibler Terminplanung zur Berücksichtigung individueller Bedürfnisse (21 %).

Angesichts des anhaltenden Arbeitskräftemangels

zeigt der Bericht, wie sich der Sektor schnell angepasst hat, um zuvor ungenutzte Talentpools anzuziehen. Altersvielfalt hat für Arbeitgeber im Gastgewerbe oberste Priorität, wenn es darum geht, die Vielfalt, Gerechtigkeit und Inklusion ihrer Belegschaft zu verbessern. Die überwiegende Mehrheit (77 %) der Arbeitgeber im Gastgewerbe gibt an, dass die über 50-Jährigen wichtig sind, um den Arbeitskräftemangel in der Branche zu beheben.
Dem Bericht zufolge gehören die Vertragsdienstleister Compass Group, Brewer Fuller’s und The Wolseley Hospitality Group zu den Unternehmen, die altersübergreifende Arbeitskräfte aufbauen und Talente über 50 anziehen.
Kathy Dyball, Direktorin bei Caterer.com, sagte: „Wir wissen, dass Altersvielfalt für Arbeitgeber im Gastgewerbe oberste Priorität hat, wenn es darum geht, die Vielfalt, Gerechtigkeit und Inklusion ihrer Belegschaft zu verbessern.

„Gastgewerbeunternehmen

ebnen mit der Einführung wirklich altersgerechter Richtlinien und Einstellungsansätze den Weg für andere Sektoren, und die Vorteile liegen auf der Hand.
„Dies ist ein starker und innovativer Sektor und die Arbeitgeber entwickeln sich weiter, um trotz der vielen Herausforderungen des aktuellen Handelsumfelds erfolgreich zu sein.
„Mitarbeiter über 50 verfügen über einen großen Erfahrungsschatz und übertragbare Fähigkeiten, die das Kundenerlebnis insgesamt verbessern und eine positive Arbeitsplatzkultur fördern.
„Angesichts der alternden Bevölkerung im Vereinigten Königreich und dem Gastgewerbe, das immer noch versucht, 118.000 offene Stellen (ONS) zu besetzen, ist dieser wachsende Talentpool eine klare und bereitwillige Quelle für Neueinstellungen.“

Der Bericht fragte,

warum mehr als 50-Jährige in die Hotelbranche einsteigen.
Vier von fünf (72 %) Arbeitgebern im Gastgewerbe stimmen zu, dass die Krise der Lebenshaltungskosten mehr Menschen über 50 dazu veranlasst, neue Jobs anzunehmen, um ihr Einkommen zu steigern.
Der Bericht kam zu dem Schluss, dass fast 3 Millionen Menschen über 50 in England einen Job im Gastgewerbe in Betracht ziehen würden, und die häufigsten Gründe dafür gehen weit über finanzielle Gründe hinaus. Der Sektor bot dieser Altersgruppe die Möglichkeit, körperlich aktiv zu bleiben und soziale Kontakte aufzubauen, mit Jobrollen, die zu fast jedem Zeitplan passten.

Von David Ford
übersetztung Ulrich Köpf

Ein Fotograf wurde zum Abendessen mit Freunden eingeladen und nahm ein paar Bilder mit, um der Gastgeberin zu zeigen. “Diese  fotos sind sehr gut!”  kommentierte sie.“Du musst ja eine gute Kamera haben.”

Am Ende des Abends dankte der Fotograf der Gastgeberin auf dem Weg nach draußen und sagte: “Das war wirklich ein köstliches Essen! Sie müssen ja sehr gute Töpfe haben.”😜😄

trying to hold on to my thoughts, knowing all too well that if I stall, I’ll lose my hold on the situation. What do I need to do again? Oh, yeah, “Nelson, I need a gin martini, straight up with a twist.”

“Do you know what kind of gin?”

“Nah, they didn’t specify.” I know if the boss heard me say that, she would get crazy concerned and upset. But, I also know that Nelson, the bartender, has it under control. I ring up a regular martini on the touch screen computer, knowing that it will cover the cost and profit of whatever concoction he makes. Send. Log out. What now? Oh, yeah. I stick my head in the food window, and the heat assaults my eyes. “Heinz, the guy on table 24 wants his Tilapia cut in half, and then blackened on one half and broiled on the other.”

He gives me a look of irritation instead of complaining & says,” Okay. Does he want anything else? Does he want me to eat it for him too? “no” “Okay.” “Thanks.”

Then Hugo, the busboy,

touches my arm and says, “Table eight wants their check.” “Alright. Thanks.” “Also, is table ten having anything else?” “I don’t know, but table one needs more water.” “I’m on it.” he speeds off before I even have a chance to say thanks.

What now? Oh, yeah, Table 31 needs to place a food order, and table four hasn’t even been set yet. “Leah!” calls Naz,( the boss,) ” Yes ma’am?”

“Are you ok?”

No. I want to scream and make a b-line for the front door, but my reply is automatic a defense against panic. “Yeah, I’m fine.” “Okay.” She replies to walk off, but I ask, “Actually, will you take table four’s drink order?” “Sure,”  She says, “Thanks.” I start to walk out to table 31 but hear, “Hey Leah! Where’s this martini going?” I check my notes. “The guy on table 24…position two.” Nelson speeds off. “My table needs a refill on their coffee,” says the new girl, “ Alright, just grab the pot and pour.” I wipe the sweat off my brow. What am I doing? Oh, yeah. Table 31 needs to place their food order. I walk out of the kitchen and suddenly remember table eight. I back up, go to computer one, and print out their check.

“Leah, your foods up,”

says Shan, the other boss, “Oh, crap.” I start to walk over and I hear Nelson say, “I got it.” Thank god! “Thanks, Nelson!” As I walk out of the kitchen to go to tables eight and 3, Naz walks in and orders the drinks for table four from Nelson. I look back and see he has my plates in his hands, looking at the ticket to figure out who’s having what. “Okay, I’ll do it in just a second. “ I make a mental note of the drink order, dropoff the check with a smile and a thanks to table eight, and got table 31 to take their food order. Thankfully, they are easygoing and order their food just the way it comes. As I walk to computer one, table 27 stops me, “Miss, Miss!”

“Yes Sir?”

“Can we get some extra dressing?”

“Sure.”

Crap.

I completely forgot about this table. Should I change them for the dressing? Yes. Uli would definitely mention it if I didn’t. Okay, to the computer one I go. Crap! The new girl’s on it with Shan. Thank god Shan’s training her instead of me.

As I speed off to computer two, I grab Hug, the busboy, and say, “This is too much for me to handle. I need you to go around and make sure that everyone has what they need.”

His stare turns into recognition, and he’s off again as I barely remember to say, “Thanks!”

I punch in the order for the dressing, and then the food order for table 31. Now what? I go to the kitchen, run the dressing, and got to table four. They haven’t even looked at their menus yet. “Could you give us another five minutes?” says one man.

“Sure.”
I stop by all my other tables and ask, “Is everything alright?” or “Can I get you anything else right now?”

Once again,

I thank God that everyone has pulled through and filled in all the gaps. Everything’s fine, and table eight doesn’t need any change. I go to get one of my smokes, grab Hugo’s attention, and show it to him. He nods and goes out with the other new girl to show her how to re-set a table for new guests and to keep an eye on my tables.

I slip out the back door, light my smoke, and sit down to ease the throbbing in my feet. Three minutes later, I’m back in the kitchen washing my hands. What now?

“Naz, I call-

“Yes?”

“What drinks are table four having?”

“Two white wines, one Cosmopolitan, and a Dewars on the rocks.”

I punch in the drinks, drain my water glass, and go back out onto the floor with a smile.

THE RESTAURANT BUSINESS SURELY IS A VERY UNIQUE TYPE OF BUSINESS!

story by Leah C. Walden-Hurtgen

was invited to dinner with friends and took along a few pictures to show the hostess. “These are very good!” she commented.

“You must have a good camera.”At the end of the evening, the photographer thanked the hostess on the way out and said, “That was really a delicious meal! You must have very good pots.”😁

He started as a traveling salesman at 13, selling soap for his father’s company. He had a series of sales jobs, one of which gave chewing gum as a premium. Customers liked the gum better than the product he was trying to sell, so he soon marketed his gum. Juicy Fruit in 1893, and later that year Wrigley’s Spearmint. An advertising genius, his company became the largest chewing gum manufacturer in the world. Mars, the chocolate bar company, owns Wrigley 100% after Warren Buffet sold his interest in Mars, for Mars to have full control over Wrigley

In Deutsch

im Januar 1932 starb William Wrigley Jr.

Mit 13 Jahren begann er als reisender Verkäufer und verkaufte Seife für die Firma seines Vaters. Er hatte eine Reihe von Verkaufsjobs, von denen einer Kaugummi als Prämie gab. Die Kunden mochten den Kaugummi besser als das Produkt, das er verkaufen wollte, und so vermarktete er bald seinen eigenen Kaugummi. Jucy Fruit im Jahr 1893 und später im selben Jahr Wrigley’s Spearmint. Als Werbegenie wurde sein Unternehmen zum größten Kaugummihersteller der Welt. Mars, die Schokoriegelfirma, besitzt jetzt Wrigley zu 100%, nachdem Warren Buffet sein Interesse an Mars verkauft hat, damit Mars die volle Kontrolle über Wrigley hat.

Fermentation converts the simple sugars in the grains and barley into alcohol. People have been brewing beer for around 6,000 years. It is thought the Sumerians discovered the fermentation process, perhaps when a piece of bread or grain became wet and began to ferment.

The oldest written recipe in the world,

recorded 4,000 years ago in Mesopotamia, is for beer. The ancient Greek physician Hippocrates recommended beer as a Greek tranquilizer. Today, the average American or Swiss adult drinks 21.7 to 23 gallons of beer each year. In Switzerland, between registered, unregistered, and private, there are 8000 breweries for a population of 8 million.

Pennsylvania has had more breweries than any other state, including the oldest active brewery in the United States, Yuengling Brewery, in Pottsville. Worldwide, Belgium has the most brands of beer – 400+ – and the Czechs drink the most, an average of more than 42 gallons per adult each yearand then there is a BANANA BEER in Central Africa!

of bananas that grow on bushes that can reach 30 feet in height in one year. (THERE ARE NO BANANA TREES!) In the US alone, 96 percent of all households purchase bananas at least once a month, with an average American eating 28 pounds of bananas each year!

We don’t know the actual per capita consumption, but they make and sell BANANA BEER in Eastern Africa

script async src=”https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js”>

In Deutsch

Es gibt 500 Sorten

von Bananen, die auf Büschen wachsen, die in einem Jahr eine Höhe von 30 Fuß erreichen können. (ES GIBT KEINE BANANENBÄUME!) Allein in den USA kaufen 96 Prozent aller Haushalte mindestens einmal im Monat Bananen, wobei ein durchschnittlicher Amerikaner jedes Jahr 28 Pfund Bananen isst!

Wir kennen den tatsächlichen Pro-Kopf-Verbrauch nicht, aber sie produzieren und verkaufen wirklich auch BANANENBIER in Ostafrika

Researchers at the Scripps Clinic of San Diego found that people who at half of a grapefruit or drank a glass of grapefruit juice before every meal lost an average of 3.5 pounds over a three-month period, even though they did not diet or increase their exercise rout

Researchers attribute the loss to enzymes in grapefruit that help reduce insulin levels and encourage weight loss.

But watch out:

grapefruit can interact harmfully with certain medications!