Blog

‘Sharing is multiplying’, a statement we definitely believe in! Of course you don't want to copy, but sharing knowledge only makes each other stronger. On Gastronomixs you will find hundreds of components shared by chefs, for chefs.

A packed restaurant, extensive mise en place, and dietary requirements that are slightly different from expected. During the Christmas service, everything happens at once. With our 5 tips, we will help you prepare for a stress-free Christmas service!

Typing out recipes is a thing of the past! We are launching a new feature that digitises, structures and stores your recipes securely in a matter of seconds. You'll want to try this!

Umami adds balance, depth, and flavor to your dishes. In this blog, you will discover how to consciously use this powerful flavor in your kitchen.

Mitchell van Alphen is the head chef of restaurant De Lepelaar in Jisp, the Netherlands. As Gastronaut, he shares 12 of his pure, flavourful recipes on Gastronomixs.

An espuma is a light, airy foam made using a siphon, which adds extra flavour, texture and volume to dishes. Discover how this technique works and explore 12 versatile espumas that you can use in both savoury and sweet dishes.

Summer is one of the richest culinary seasons, offering plenty of ingredients, every one of them blossoming when it’s their time to shine. But not every ingredient peaks at the same time!

We are (re)launching an inspiring community: the Gastronauts. A club of innovative chefs that want to inspire, challenge and empower each other.

Liam Dillon is the chef-owner of The Boat Inn in Lichfield, UK. As a Gastronaut he shares 12 of his modern British recipes on Gastronomixs.

The kitchen is about more than flavour, what truly matters is the knowledge passed from chef to chef. No one masters it all alone; we build on what others taught us. Techniques, ideas, and flavours are continuously reinterpreted and refined.