Blog

Caviar is wonderful to work with. For some chefs, it is also a somewhat mysterious product that raises questions.

Guest chef Jeroen Achtien, chef at Inter Scaldes restaurant**, shares his views on balance, collaboration and the importance of sharing knowledge.

The kitchen is all about precision and efficiency. Vacuum sealing is more than just a preservation technique: it offers smart and innovative solutions for chefs who want to make their kitchens more sustainable and efficient.

A well-prepared risotto is a true Italian classic: creamy, full of flavour and with a perfect texture. Yet it often goes wrong because the right technique is not used. In this blog, you will learn all about the basics of a successful risotto.

Elliott van de Velde is the chef and visionary behind Entropy Restaurant, in Brussels, Belgium. As a Gastronaut he shares 12 of his amazing plant-based recipes on Gastronomixs.

Curries are versatile and fascinating, offering a unique way to blend flavours, techniques, and ingredients from various regions. In this blog, we explore different types of curries and how to incorporate them into your menu.

The rising costs of ingredients, staff, rent, and ulitities present chefs with new challenges. How do you maintain your creativity as well as your profit margins?

Guest chef Vojtech Végh shares his vision of zero-waste cooking in which flavour is central.

Today, on International Chefs Day (20 October 2024), we celebrate the passion, creativity and dedication of chefs around the world. This year, we thought it would be fitting to highlight some powerful, female chefs!

Guest chef Mark Sargeant shares his unapologetic love for classic cuisine.