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 Wasnāt Ready) Cuisine Nouvelle (or Nouvelle Cuisine) was revolutionary in the 1960sā70s in Franceālighter sauces, fresher ingredients, artistic platingāand it really spread worldwide in the 1980s. If you were … Read More
Eating with the Seasons ā Why Your Stomach Should Pack a Calendar Travel guides often tell you what museums to see, which cathedral has the tallest spire, and how not to embarrass yourself on public transport. But hereās a pro … Read More
Traveling for food sounds like the ultimate dream Here are some comments of a friend of mine he experienced through his travels: Wandering through markets, pointing at menus, tasting authentic dishes. But sometimes, the dream collides headfirst with realityā¦ and … Read More
Hereās a comparison of how much food you can buy with $10 in different countries around the world: 1. United States: You can get about 2-3 fast food meals or a weekās worth of groceries for basic items like bread, … Read More
āCooking with Locals in Switzerlandā is a fantastic way to experience authentic Swiss culture, cuisine, and hospitality. Switzerlandās diverse regionsāGerman, French, Italian, and Romanshāoffer rich and varied culinary traditions. Hereās a guide to help you plan or explore this kind … Read More
Well, after making fun of my two brothers-in-law for years, telling them they are not really Swiss because they grew up in a Village called Hallau in the Canton ofĀ Schaffhausen, this is a part of Switzerland, looping very close … Read More
I would like to make it clear from the beginning, I am not an expert in World Politics; I am expressing my personal views and observations of the present world situation.Ā The Human race refuses to learn from historyās chapters, … Read More
On June 9th through 13th, 2025, is the Ocean Conference in Nice, France The topic is ocean pollution, And its preservation to save humanity. The objective is to create awareness and, of course, raise millions of dollars. What I donāt … 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
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
Climate-friendly handling of our consumer goods! Consumption shapes our everyday lives ā 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 Beginnerās 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 Wasnāt Ready) Cuisine Nouvelle (or Nouvelle Cuisine) was revolutionary in the 1960sā70s in Franceālighter sauces, fresher ingredients, artistic platingāand 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 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
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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
