Blog

• Dish presentation: here are some trends and tips

  19-02-2020 in Tips & trics

  If you aspire to be the Rembrandt of the culinary world but struggle to make your dishes look like works of art, then read this blog for trends and tips on dish presentation. Read more

• Tempering chocolate 2.0

  15-01-2020 in Ingredients Tips & trics

  Tempering chocolate in a restaurant kitchen is often difficult because conditions are often not optimal. In this blog we tell you all you need to know about chocolate and how to work with it with the help of master patissier Hidde de Brabander! Read more

• Sambai vinegar: the Japanese condiment

  05-12-2019 in Ingredients

  Have you ever heard of sambai vinegar? Today we'll tell you more about this very popular Japanese condiment. Read more

• 5 Top tips for the perfect menu for Christmas (or other occasions)

  07-11-2019 in Tips & trics

  Every chef has covered menu design during their training. The essence of a good menu lies in its structure and arrangement, its variety, and its balance. In this blog, we share a few tips on how to perfect your Christmas menu... Read more

• The 9 most inspirational talks at Food On The Edge 2019

  28-10-2019 in Events

  This year saw our 4th outing to Galway, Ireland, for Food on the Edge – the most inspirational annual food symposium. Around 50 international speakers took to the stage to discuss the future of our food. This blog highlights the 9 most inspiring talks! Read more

• Ross Davey about his two-week trial

  17-10-2019 in Gastronauts

  Ross says about Gastronomixs: “It’s the fire that lights a bigger fire.” He is one of the many chefs who has tested out Gastronomixs. We asked him about his experience! Read more

• The 7 most common creative challenges

  03-10-2019 in Tips & trics

  Every chef at every level encounters creative challenges in the kitchen every day. We have compiled the seven most common ones for you! Read more

• Maillard reactions

  05-09-2019

  As a chef, you're always looking for rich savoury flavours. The so-called Maillard reaction has a great influence in this regard. In simple terms, this reaction results in the browning of food. So how do you bring about this reaction? Read more

• Niall Hill about his two-week trial

  15-08-2019 in Gastronauts

  Niall is a food consultant with many years of experience in the industry. Want to know what keeps Niall going and what his first impression on Gastronomixs was? Then do read this short blog! Read more

• Making your own miso in just 2 steps

  08-08-2019 in Ingredients

  Miso is a commonly used product in kitchens everywhere. It is a product that you want to keep using, but you also want to distinguish yourself from your colleagues. At Gastronomixs, we have the solution: make your own miso! Read more