My Life Story as a Chef

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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)

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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

Fast Food ist nicht mehr so ​​günstig!?

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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

The Future of Gastronomie – a look ahead!

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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

AltaRipa-Alta Atmosphere

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Restaurant AlpaRipa, Rovltella, Lake Garda, Italy (Touch or click on the highlighted text to open the link attached to it) On your next trip to Lake Garda, Verona, or Sirmione, I recommend this restaurant on the edge of Lake Garda, … Read More

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