🌅 What is Easter? Easter is the central feast of Christianity, celebrating the resurrection of Jesus Christ from the dead. According to the New Testament, Jesus was crucified by the Romans around 30–33 AD and rose from the dead three … Read More
🥯 What are Hot Cross Buns? They’re small, yeast-leavened buns typically made with: Flour, milk, and sugar Warm spices like cinnamon and nutmeg Raisins or currants A cross on top (made from flour paste or icing) They’re soft, slightly sweet, … Read More
This is an oasis of peace and relaxation The Etzlihut is nestled in the wild mountains of the canton of Uri, near the border with Graubünden (Grison) The beautiful mountain landscape around the Ettzlihut offers something for everyone: families, hikers, … Read More
Molecular foods are a culinary movement that combines science and cooking to create unique textures, flavors, and presentations. Think of foams, spheres, edible air, and liquid nitrogen clouds! I played with it for a while just because it became … 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!
Yep, we’re a strange bunch, aren’t we? The only species with the intelligence to create incredible technology, solve complex problems, and explore the universe—yet also the only one capable of orchestrating its own destruction. Not any of the species in … 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
As a Chef, I arrived in Bermuda, a subtropical island in the Atlantic Ocean, about 700 miles off the coast of New York or the Carolinas, as a chef in 1972. Fresh off my military service in the Swiss Army, … Read More
Flüeli-Ranft: Where History, Spirituality, and Adventure Collide At the heart of Switzerland, Located between Lucerne and Interlaken and surrounded by rolling hills and graceful mountains, you find everything you ever dreamed of, whether traveling alone, with a family, or as … Read More
Lots of nature, 30 residents, 2 restaurants JUF, 2126 meters above sea level, at minus 14 degrees Celsius. Here in Graubünden, in the Averstal, lies the highest permanently inhabited village in Europe. Dorli Menn’s father was the first to stay … 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
von Ulrich Köpf, 4.März 2026 Bitte hinterlassen Sie mir einen Kommentar oder Ihre Meinung zu diesem Blog. Während wir mit Bedauern zusehen, wie die Welt in einen Krieg gerät, der mit Sicherheit einem dritten Weltkrieg gleicht, müssen … Read More
🏰 From Medieval Stones to Crispy Poultry — A Journey at Attinghausen’s 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, Schreibt mir unten in die Kommentare Ich sehe keinen klaren Kampf zwischen Gut und Böse oder zwischen Ost und West. Ich sehe ein System, das müde und überholt … Read More
When I look at the world today, I don’t 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 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
Have you ever visited this place? Leave me c omment about this place The Swiss Filmmaker Felice Zenoni, a native of Altdorf, Uri, Switzerland, just released a new movie called “Namaste Seelisberg.” High above the Rütli Meadow and Lake … Read More
Was hältst du von diesem Ort? Schreibt es mir es hier in die Kommentare. Manche Orte erzählen ihre Geschichte nicht laut, sondern leise. Die Burgruine Attinghausen ist so ein Ort. Sie thront nicht spektakulär auf einem unbezwingbaren Felsen, sondern … Read More
