August 28, 2024What is the difference between Crème Caramel, Crème Brûlée, and Crema Catalana? Desserts with creamy textures and rich flavours are loved all over the world.
July 30, 2024From meat to veg: 4 steps for a perfect vegetable dishIn the modern culinary world, there is a growing demand for creative and delicous vegetarian dishes. As a chef, it is essential to be able to transform dishes into fully-fledged vegetarian alternatives that are just as innovative as their meat versions.
June 24, 2024Sabayon recipe: 8 creative variants on a classic preparationA sabayon is a light and rich foam made from egg yolks, sugar and marsala, which are whisked together au bain-marie. Find out how to make sabayon, what technique to use, and discover 8 creative recipes for both sweet and savoury preparations.
June 1, 2024Guest chef Tom Brown: creative, British fish and seafood preparationsMeet Tom Brown, owner of restaurant Cornerstone* and oyster bar Pearly Queen in London. He shares 24 exclusive components with you on Gastronomixs.
May 17, 2024Have you ever worked with ‘white vegetables’, chef?Koppert Cress has recently launched a completely new category called 'White Vegetables', which will expand to a total of five unique white vegetable varieties by the end of January 2024. Have you heard of them before?
April 14, 2024Guest chef Michael van der Kroft: experimental preparations, local produce and pure flavoursIn this blog, we get to know Michael and discover his unique style through 24 components he shares exclusively on our platform.
April 12, 2024This is how you optimise teamspirit and productivity with good staff food!We all know that good food is important, especially in the hospitality industry! Yet sometimes it remains difficult to prepare a good staff meal.
March 27, 2024The solution in 10 minutes: how to break through your culinary creative blockDiscover five practical techniques to break creative blocks and create inspiring dishes quickly.
February 25, 2024Guest chef Martijn Defauw* : Discover creative and powerful flavours with Asian influencesMartijn Defauw, proclaimed "Young Chef of the Year" by Gault&Millau in 2021 and owner of Michelin starred restaurant Rebelle in Kortrijk, takes you on a culinary trip full of fresh, flavourful, and explosive flavours.
February 12, 2024Pâtissier Thibault Marchand on fruit purées and coulis in professional kitchensAfter years of experience as a pastry chef, French Thibault decides to put his knowledge to good use as corporate chef of Les vergers Boiron. In this blog, he will teach you more about fruit purées and coulis in your kitchen.
