 Der Gotthard-Zander ist geboren und aufgewachsen im einwandfreien Quellwasser der Urner Alpen, das TrinkwasserqualitĂ€t aufweist. In Erstfeld findet er in abgedunkelter Umgebung und bei bevorzugter Wassertemperatur mit leichter Strömung eine artgerechte Haltung vor.  VERARBEITUNG  Gestern noch im Urner Bergwasser … Read More
Donât miss this great event! Lotâs new Gin and Rum products to taste, enjoy a Bratwurst with a cold Beer, and a Cigar on the Terrace! Leave your Car at home, do not drive!
In 1976 I arrived in America, from the Bahamas accepting the challenge of opening a Private Club on Arthur Godfrey Road in Miami Beach called Club 41. The Club became one of the most prestigious, well-known dining establishments in Miami Beach … Read More
1976 kam ich von den Bahamas, nach Amerika und nahm die Herausforderung an, einen Privatclub in der Arthur Godfrey Road in Miami Beach mit dem Namen Club 41 zu eröffnen. Der Club entwickelte sich innerhalb des ersten Jahres zu einem … Read More
As you may remember, last year I wrote a blogpost about what influence the 5G system has on our mental and overall health. As I am a perfectly healthy being, not suffering from any health problems such as diabetes, blood pressure … Read More
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Check out my video clip below Inferno Race 2023, MĂŒrren, Switzerland   Inferno Race 2023 Website â click here Â
TIN BUILDING BY JEAN-GEORGES 96 SOUTH STREET NEW YORK, NY 10038 The Tin Building by Jean-Georges is a sprawling culinary destination located in lower Manhattanâs historic Seaport. Set under the shadow of the Brooklyn Bridge, the two-story building offers an … Read More
The opening of this fabulous Hotel in Dubai features Restaurants by Celebrity Chefs such as Gordon Ramsey, Jose Andres, Nobu Matsuhisa, Ariana, Heston Blumenthal, and Gaston Acurio   Click here to view the Hotelâs Website     … Read More
Midway Drive-In Try TEABURN. 80% OFF
Manche Orte erzĂ€hlen ihre Geschichte nicht laut, sondern leise. Die Burgruine Attinghausen ist so ein Ort. Sie thront nicht spektakulĂ€r auf einem unbezwingbaren Felsen, sondern steht bodenstĂ€ndig ĂŒber dem Dorf â fast so, als wolle sie sagen: Ich bin noch … Read More
đ° From Medieval Stones to Crispy Poultry â A Journey at Attinghausenâs Ruins & the Pouletburg If Swiss history and hearty comfort food had a lovechild, it would probably be the experience you get when visiting the Burgruine Attinghausen
Wenn ich die Welt heute betrachte, Ich sehe keinen klaren Kampf zwischen Gut und Böse oder zwischen Ost und West. Ich sehe ein System, das mĂŒde und ĂŒberholt ist. Die Globalisierung, wie sie in den letzten Jahrzehnten konzipiert und propagiert … Read More
When I look at the world today, I donât see a neat struggle between good and bad, or East and West. I see a system that is tired and outdated. Globalization, as it was designed and sold over the last … Read More
Climate-friendly handling of our consumer goods! Consumption shapes our everyday lives â and thus also the environment. Every product has a story that usually begins long before it is purchased: raw materials are extracted, processed, transported, used, and eventually disposed … Read More
How to Use WordPress.com: A Beginnerâs Guide to Building a Powerful Website Creating a website no longer requires advanced technical skills or expensive tools. With WordPress.com, anyone can build a professional-looking website, blog, or portfolio in a short amount of … Read More
The History of Taiwan The prehistoric history of Taiwan, before history was written Taiwan was inhabited for thousands of years by Austronesian Indigenous people, who are genetically and linguistically linked to Pacific Islanders. Human presence dates back at least 30,000 … Read More
This is a short version of the life of a Chef and Hospitality Consultant spanning over 55 years and seven countries. Author Ulrich Koepf My Life Story as a Chef and Hospitality Consultant I was born in a small Town … Read More
The Day I Served the Future on a Plate (South Florida Wasnât Ready) Cuisine Nouvelle (or Nouvelle Cuisine) was revolutionary in the 1960sâ70s in Franceâlighter sauces, fresher ingredients, artistic platingâand it really spread worldwide in the 1980s. If you were … Read More
Where are they all now, 54 years later?! The second page is a price list of provisions calculated for 100 Soldiers, that I had to use during my time!
Als Koch kam ich 1972 auf den Bermudas an, einer subtropischen Insel im Atlantik, etwa 700 Meilen vor der KĂŒste New Yorks oder Carolinas. Direkt nach meinem MilitĂ€rdienst in der Schweizer Armee war es mein erster Flug aus der Schweiz … Read More
A Linguistic Fossil: The Origins of Romansh, the Fourth Language of Switzerland Once upon a time, around 15 BCE, Roman legions strolled into the Alpine regions of Raetia( Grison, GraubĂŒnden), probably mesmerized by the stunning views and the prospect of … Read More
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 Ulrichâs Miami Mob ordeal Â
My first Project, Truffles Restaurant in Miami, 1983
My grandson, Just turned 16 a few months ago, soon he will have to start thinking about what he wants to do as a profession when he finishes school in another 2 years, apprenticeship or college?! Then at the age … Read More
Hot Chocolate does not always have to be a beverage, it can also be a Restaurant and Entertainment-Night Club as this one was. A concept created by Steve Vincent, Back in 1997, this was a project I was involved in … Read More
Best Chef of the World! Every region of the world seems to have one. I donât know why they call them âNr 1 in the Worldâ when there are so many, according to many different associations, rating companies, and clubs. … Read More
      THE REALITY CHECK As we all have plenty of time to reflect, think, and reminisce about what is going on in the world right now, I decided to express my personal opinion, feelings, and … Read More
Chef Ulrich in Action in Guadalajara, Mexico My first visit to Mexico was with my wife Nazarine in 1979, we stayed in Mexico DF at the Sheraton Hotel. From there a chauffeur was driving us to several sightseeing locations. The … Read More
My awkward Brandy bottle pop! The video is 16 min. long â Video is 37 years old, and therefore not the best quality! Â
 Dominikanische Republik In 1987 kam ich in Santo Domingo an, um an der Neueröffnung des neuen Jaragua Hotel, Resort und European Spa zu arbeiten. Ich war verantwortlich fĂŒr die Installationen der Gastro Betriebe im ganzen Resort und danach eine KĂŒchencrew … Read More
In 1987 I arrived in Santo Domingo, to work on the re-opening of the new Jaragua Hotel, Resort, and European Spa. I was in charge of a kitchen crew of approx. 35-40, and seven F&B outlets throughout the Resort. On … Read More
As a Swiss chef, I took the opportunity to go and see the world, that profession was in demand especially in the United States during the â70s, it was the ticket to enter the USA to pursue my destiny. After … Read More
