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 steht bodenständig über dem Dorf – fast so, als wolle sie sagen: Ich bin noch … 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
Your favorite drink says more about you than you think. From coffee lovers to wine enthusiasts, here’s what your go-to beverage reveals about your personality. COFFEE You’re driven, focused, and always on the move. Coffee drinkers value productivity and routine-even … 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
Hier sind die US-Städte mit den höchsten Preisen, und vergleichen Sie sie mit den Preisen in der Schweiz. Wie Subways 5-Dollar-Footlong-Sandwich könnte günstiges Fast Food bald der Vergangenheit angehören. Der Durchschnittspreis für Fast Food in größeren US-Städten liegt mittlerweile im … Read More
Publication was around a thousand every month, with a great return rate. Kept me busy once a month to set it up!
The future of gastronomy is an exciting blend of tradition, innovation, and responsibility. As the world evolves, so too does our approach to food, dining, and culinary experiences. The future of gastronomy is an exciting blend of tradition, innovation, and … Read More
Leadership style at eye level has always helped me the most during my hospitality career for 50 years. It didn’t matter whether I was talking to a Dishwasher, a prep cook, or a General Manager. That was always important to … Read More
