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 Wasn’t Ready) Cuisine Nouvelle (or Nouvelle Cuisine) was revolutionary in the 1960s–70s in France—lighter sauces, fresher ingredients, artistic plating—and it really spread worldwide in the 1980s. If you were … Read More
“Cooking with Locals in Switzerland” is a fantastic way to experience authentic Swiss culture, cuisine, and hospitality. Switzerland’s diverse regions—German, French, Italian, and Romansh—offer rich and varied culinary traditions. Here’s a guide to help you plan or explore this kind … 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 Küste New Yorks oder Carolinas. Direkt nach meinem Militärdienst 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, Graubünden), probably mesmerized by the stunning views and the prospect of … 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 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
Eating with the Seasons – 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 here’s a pro … Read More
Born in Switzerland, as a young boy I grew up enjoying eating a Mohrenkopf, it was, and still is today for children, what would be equivalent to eating a Hershey Bar or Hershey Kiss in the USA. Moorhead’s are made of … Read More
The electronic vignette for the Swiss cars, final result: glued – or not? How many will convert from the sticker to the electronic version? Every car driving on any Swiss road has to show a yearly, valid road tax sticker … Read More
An Italian Flan with Amaretti Cookies
For the Flammkuchen, crumble 15 grams of yeast in 1.3 dl of lukewarm water and dissolve while stirring. Add 250 grams of flour, 1 pinch of salt, and 1 pinch of sugar, and knead into a smooth dough. Let it … Read More
I know, obviously, my blogs are supposed be intended to provide informative tips, recipes, and sometimes funny stories, about food and travel. However, since traveling came to halt due to Covid-19, there isn’t or wasn’t too much to write about, … Read More
Die Menschen beginnen wieder zu pendeln und zu reisen, aber kein Transportmittel ist risikofrei Dennoch ist die Pandemie noch lange nicht vorbei: Der sicherste Ort, an dem Sie sein können, ist zu Hause, und seit Monaten empfehlen Experten des öffentlichen … Read More
Gordon Ramsay, the English Celebrity Chef, decided to divert from the scenes of English and American eateries into the deep of the Rainforests in Guyana. Since my wife’s parents are from Guyana it seems a bit strange that he decided … Read More
I made it to the top 20 – Read the entire story here 15. https://www.ulrichkoepf.webiste Blog Food and Travel blogs by a four-star-awarded chef. He reaches out to potential, upcoming young chefs to share his life & travel experiences … Read More
Diese Variation des klassischen Satay hat Ananas hinzugefügt, behält aber die tradtionelle Kokosnuss, und Erdnusssauce bei.
Smooth, creamy texture, melts in your mouth!
