RecipesPickling LiquidThe universal pickling liquid. Keep a bottle of it in the fridge and pickle anything under five minutes.
For chefsMeat is a luxury Eat meat only when you can afford the high-quality stuff. Treat yourself to something good instead of feeding yourself with questionable mea
For chefsWould you go to a restaurant where it’s unclear whether they cook any food? Vegans are a very loyal crowd, as they know how hard it can be to find decent vegan food. If you welcome them with open arms, they won’t fo
For chefsBlack truffle mindsetIf you make the effort to use every gram of the black truffle, you can make the same effort to use every bit of other vegetables too.
For chefsWhy you should serve more plant-based dishes in your restaurantWhat is a plant-based dish? Is plant-based food really that attractive and what is the difference between plant-based and vegan?
For chefsWhy you should reduce food waste in your restaurantWhy is it even important? Are there other than economical reasons? And is it going to compromise on the quality (spoiler: it won’t)?
For chefsHow to reduce food waste in your restaurantDo you know how much waste you create every day? Do you have an idea how much it cost you and are you able to effectively reduce it?