Posted by Natureās Best from the UK Ā Though old wivesā tales and TV ads will try to persuade you otherwise, bone health isnāt all about guzzling milk and noshing away on cheese. Sure, dairy is a rich source of … Read More
Issued through Natureās Best from the UK Once seen as an alternative, the power of plants has now fully entered the mainstream. According to The Vegan Society, the number of people dabbling in a plant-based diet is higher than ever, … Read More
This question goes way back in time, which is why we do not look for the answer from religious experts such as the Christian pastor, the Muslim imam, the Jewish rabbi, or the Indian guru, but in human history. As … Read More
In 2002 it was called: Goodbye D-Mark, Lira, and Franc.Ā Since then, Europeans have been paying with Euro Currency. The single currency brought negative interest rates and turbulent times for the export industry to Switzerland. THE BEGINNING Used as book … Read More
Ā Ā Baba Wanga ā Hellseherin ā Wikipedia
Without prejudice let us wonder. It might be good for the soul. Many of us will admit that there is always that nagging something that we need to attain or do and yet as we grow older we still have … Read More
Switzerland is an absolutely beautiful place, no matter which Canton or area you find yourself in, it is all beautiful, not only is it perfectly clean and organized but also friendly and tourist accommodating. I can personally vouch for and … Read More
Tilapia ist ein preiswerter Fisch mit mildem Geschmack. Er ist die am vierthƤufigsten konsumierte Art von MeeresfrĆ¼chten in den Vereinigten Staaten und in Europa. Viele Leute lieben Tilapia, weil er relativ gĆ¼nstig ist und nicht sehr fischig schmeckt. Wissenschaftliche Studien … Read More
We all know moldy spots on the food. But what do you do about it? Trim the infected areas, throw everything away, or keep eating? The answers to the most pressing questions are below. How dangerous is mold? Small amounts … Read More
Claudio Marty and his wife, Yesenia Rosero, have successfully invested in difficult times. What began as a start-up a good two years ago today supplies private and business customers across the country with one of the most sustainable coffees in … Read More
š° From Medieval Stones to Crispy Poultry ā A Journey at Attinghausenās 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 Bƶse oder zwischen Ost und West. Ich sehe ein System, das mĆ¼de und Ć¼berholt ist. Die Globalisierung, wie sie in den letzten Jahrzehnten konzipiert und propagiert … Read More
When I look at the world today, I donāt 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
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
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 KĆ¼ste New Yorks oder Carolinas. Direkt nach meinem MilitƤrdienst 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, GraubĆ¼nden), probably mesmerized by the stunning views and the prospect of … Read More
Ā Ā
Ā Ulrichās Miami Mob ordeal Ā
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 donāt know why they call them āNr 1 in the Worldā when there are so many, according to many different associations, rating companies, and clubs. … Read More
Ā Ā Ā Ā Ā Ā 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 ā Video is 37 years old, and therefore not the best quality! Ā
Ā Dominikanische RepublikĀ In 1987 kam ich in Santo Domingo an, um an der Neuerƶffnung des neuen Jaragua Hotel, Resort und European Spa zu arbeiten. Ich war verantwortlich fĆ¼r die Installationen der Gastro Betriebe im ganzen Resort und danach eine KĆ¼chencrew … 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 ā70s, it was the ticket to enter the USA to pursue my destiny. After … Read More
The Swiss Filmmaker Felice Zenoni, a native of Altodrf, Uri, Switzerland, just released a new movie called āNamaste Seelisberg.ā High above the RĆ¼tli Meadow and Lake Lucerne, the site of the RĆ¼tlischwur (Ruetli Oath), the oath that laid the foundation … Read More
Manche Orte erzƤhlen ihre Geschichte nicht laut, sondern leise. Die Burgruine Attinghausen ist so ein Ort. Sie thront nicht spektakulƤr auf einem unbezwingbaren Felsen, sondern steht bodenstƤndig Ć¼ber dem Dorf ā fast so, als wolle sie sagen: Ich bin noch … Read More
