Blog

With the latest feature, you can now rate components for usability. A small action with a big impact: for yourself and for the quality of the platform. Because the more precise your input, the more relevant the inspiration you receive.

At Vannu, refinement takes centre stage, with a focus on seasonality and the power of plant-based ingredients. Sous-chef Pierre van der Zee demonstrates just how layered plant-based cooking can be. Creation by Pierre van der Zee, Vannu restaurant.

Learn how executive chef Ron de Wagenaar of Radisson Hotel Hoofddorp uses the create own components feature in Gastronomixs to bring his entire recipe collection together in one place.

Patisserie blends precision with feeling, balance and perseverance. In this interview, Gill Walschap shares her vision on craftsmanship, flavour balance, technique, and the role of patisserie in the professional kitchen.

Spring marks the start of a new growing season. After months of earthy and wintery flavours, we are shifting our palette towards fresh, spicy and slightly sweet flavours, but even in spring not every ingredient peaks at the same time

Beetroot is more than just a simple root vegetable: with the right technique, it can be used in any menu!

From an interesting preparation method to a new flavour combination: with collections, you can bring all your bits of inspiration together in one place, so you can organise your ideas clearly, find them easily and explore them further later on.

We chefs like to work quickly and efficiently. That applies in the kitchen, but also when searching for new inspiration. That is why the search function on Gastronomixs has been significantly improved. Now we can find even faster what we need.

Wintery crèmes bring rich, pure, and seasonal flavours to the kitchen. They instantly add warmth and character to your dishes and form a basis for both savoury and sweet preparations.

Guest chef Tim Boury, chef at the Flemish restaurant Boury***, shares his love for pure flavours, refinement and talent development at the Boury Academy.