°It is impossible to lick your elbow °A crocodile can’t stick its tongue out °A shrimp’s heart is in their head °People say “Bless you” when you sneeze because when you sneeze, your heart stops for a mili-second °In … Read More
von Sheer Ramjohn Ein Verständnis: Inzwischen würde man begreifen, dass wir alle mit einem anderen Blick auf das Leben geboren werden. Dies ermöglicht es uns, verschiedene Ideen auf den Tisch zu bringen und dadurch Schwierigkeiten auf unterschiedliche Weise zu lösen. … Read More
Tanja’s Recipe: Power bars from the power woman Tanja Grandits ’delightful contribution to International Women’s Day:“ A power bar, feminine, pink and powerful! ”. Tanja Grandits, 19-point chef at «Stucki» Basel, also makes her own power bar. For your customers … Read More
Where ammunition was once stored in the army bunkers in Erstfeld and Stansstad, Alex Lussi, today, grows Shiitake and Oyster mushrooms sustainably. The Bunkers are ideal for this. Thousands of disused military installations pierce the country of Switzerland. These days … Read More
The smallest Village in Switzerland with a population of 3 people, a Father, and 2 Sons! When you google it, it may say that Corippo, in Tessin, the Italian part of Switzerland, is the smallest municipality, however, the village Zumdorf, … Read More
Meat vs. Plant Base Proteins For many years I believed that the best way to consume protein was by eating meat! Of course, I also knew that beans and nuts are a good source of proteins. A few days ago I watched, … Read More
How to handle tension, stress, boredom, and loneliness during lockdown 😚Most people most likely had or still do, deal with one of the above issues during the past 13 months. Let’s look at some of the things we can do in … Read More
The air is clean!? Not just, but especially due to the Covid Pandemic, many people deal with the indoor climate, but what does that actually mean if you take the phrase about clean air literally !? Fresh air is free … Read More
Sahara Desert Sand allover the Swiss skies On 6 February 2021, across parts of Switzerland, people awoke to a strange yellowish light and brown skies. The strange light and brown sky are caused by sand from the Sahara desert. It … Read More
*Discovering the history, mysteries, legends, and timeless beauty of one of Andalusia’s most fascinating villages.* There are places in the world that capture your imagination before you even set foot in them. Mojácar, a beautiful whitewashed village overlooking the … Read More
Swiss Chocolate Takes Flight: Aeschbach Chocolatier Partners with SWISS International Air Lines Swiss craftsmanship, innovation, and a passion for fine chocolate come together at 35,000 feet. September 2025 | Root, Switzerland A remarkable success story has taken … Read More
During our time in the Mojácar and Vera area, we visited three restaurants that stood out: Sensations and Bellavista in Mojácar, and Lua Puerto Rey in Vera. All three offered very good food, but each provided a different … Read More
We love our Chocolate; a Swiss family of 4 eats approximately 22-24 kilos of Chocolate per year! However, do most people think about what it takes to produce this tablet of goodness when they pick it up from the store? … Read More
by Ulrich Koepf, March 4, 2026 Leave me a comment about this blog As we are sadly watching The world immerses itself in what certainly looks like a third world war. We have to keep in mind … Read More
Schreibt mir bitte ein Kommentar, mit Ihrer Meinung am ende dieser Seite Wie ich die Welt heute betrachte Ich sehe keinen klaren Kampf zwischen Gut und Böse oder zwischen Ost und West. Ich sehe … Read More
Di you have a similar story ?? Please leave me a comment at the end of the page⇓ This is a short version of the life of a Swiss Chef and Hospitality Consultant spanning over 55 years and seven … Read More
Do you have any Swiss Army experiences or memories? Leave me your comments at the end of this page↓ Where are they all now, 54 years later?! The second page is a price list of provisions calculated for … Read More
Als Koch kam ich 1972 auf den Bermudas an, einer subtropischen Insel im Atlantik, etwa 700 Meilen vor der Küste New Yorks oder Carolinas. Direkt nach meinem Militärdienst in der Schweizer Armee war es mein erster Flug aus der Schweiz … Read More
Ulrich’s Miami Mob ordeal
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 don’t know why they call them “Nr 1 in the World” 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, embarrassing Brandy Bottle Pop! The video is 16 min. long – Video is 37 years old, and therefore not the best quality!
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 für die Installationen der Gastro Betriebe im ganzen Resort und danach eine Küchencrew … 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 ’70s, it was the ticket to enter the USA to pursue my destiny. After … Read More
