Ulrich’s Tuscan Bean Soup with Crusty Focaccia
on September 18, 2020 with No Comments
Foto by Sun-Sentinel Posted in the Sun-Sentinel Newspaper, Fort Lauderdale, Florida You can read the write-up by clicking here, or on the picture!
Swiss bread – tradition with taste
on August 12, 2020 with No Comments
Over 200 different types of bread are baked in Switzerland. Some of them have been for several hundred years, others have become classics in a short time. The essentials in brief: °Switzerland has a multifaceted bread tradition. °Each region has … Read More
THE PROFESSION OF CHEF
on August 12, 2020 with No Comments
The Art of the Chef, to prepare the tastiest, easily digestible, nutritious, and also healthy dishes from food by boiling, frying, steaming or other processes had already reached a high level in antiquity. Since, according to the ancient view, good … Read More
World of Ice Cream and the Masters of it!
on August 8, 2020 with No Comments
Here is a bit of history about the Ice Cream, with the Sommer approaching, good to know! Did you know that Italians eat more ice cream per head than any other nation? With over 38,000 Ice cream parlors, shops, and … Read More
Grab, Heat and Eat – Sidewalk Chef Cafe in Fort Lauderdale
on August 5, 2020 with No Comments
South Florida chefs pivot to prepared meals to go for quarantined diners Farm to Fork Meals chef-owner Michael Panza prepares a chicken for grab-and-go meals in downtown Fort Lauderdale. (Carline Jean/South Florida Sun-Sentinel photos) By Phillip Valys Lunchtime office workers … Read More
Apprenticeships 2020 Switzerland
on August 4, 2020 with No Comments
More than 4500 young people from Lucerne are starting their apprenticeship these days. It is a special situation especially for young cooks and hospitality professionals. Roseline Troxler – Lucerne Newspaper 04.08.2020, 5 a.m For Ivan Djordjevic and Joel Marbach, it … Read More
Jeroen Achtien: Dry Aged Pikeperch & Lamb Cheeks
on July 13, 2020 with No Comments
Would you like a culinary borderline experience? Chef Jeroen (Restaurant “Sens”, Vitznau, Lucerne, Switzerland) makes it crack. Here are the test notes. Gault Millau – July 12, 2020 Text: Urs Heller Photos: Olivia Pulver EXPERIENCE 1: «THE PARMESAN OF THE … Read More
Kartoffel Spiessli – Potato Skewers
on June 22, 2020 with No Comments
Auf dem Grill gekochte Kartoffeln haben einen leckeren Geschmack und eine knusprige Haut. Diese Spieße werden mit einem dicken, knoblauchreichen Dip serviert.
Restaurants Rely on Double Allocation of Tables
on June 19, 2020 with No Comments
Since the end of the lockdown, many restaurants have reassigned the tables twice in one evening. Readers complain about the practice. The industry is defending itself. After the lockdown in Switzerland, many restaurants introduced double seating of the tables in … Read More
A very Traditional Cake
on June 19, 2020 with No Comments
The name probably goes back to the Linz Dough, the old technical term for short pastry. The buttery almond-hazelnut dough together with the raspberry Marmelade makes a very good taste connection that I really like. In the old recipes, you … Read More