From the field to the stars: the Tress brothers revolutionise organic gastronomy 💚 The four Tress brothers run an #organic empire and live for uncompromising regionality, sustainability and #enjoyment. 🍃 Their vision? Explore yourself in our article: https://bit.ly/4ee9f99
KTCHNrebel
Verlagswesen für Bücher und Zeitschriften
Landsberg, Bavaria 1.342 Follower:innen
➤ The Online Magazine for Professional Chefs that want to make a Difference.
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🔪 KTCHNrebel is an international online magazine for professional chefs that want to make a difference. It’s all about ideas, innovations, and trends happening in our loud, messy, fabulous kitchen lives. We profile role models, discuss current issues, and look to the future. We’d love to hear your feedback and suggestions: What topics are you especially interested in? What information would help you at work? Is there something you’d like us to research for you? Let’s hear it! www.ktchnrebel.com IMPRINT RATIONAL Aktiengesellschaft Siegfried-Meister-Straße 1 86899 Landsberg am Lech Germany Web: www.rational-online.com info@rational-online.com Telephone: +49 (0)8191-327-0 Managing Board: Vorsitzender Dr. Peter Stadelmann, Peter Wiedemann, Dr. Axel Kaufmann, Markus Paschmann Chairman of the Supervisory Board: Walter Kurtz Registered Office: Landsberg am Lech Court of Registration: Augsburg, District Court Commercial Register Dept. B: 2001 VAT number: DE 128673942
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Kitchen hierarchy: The secret behind every perfect meal. In the culinary world, there is an invisible structure that ensures that every dish arrives perfectly on the plate. From garde manger to patissier - every position has its place and its set tasks. 🍽️✨ https://bit.ly/3wuMGx5 #kitchenhierarchy #culinaryworld 🔔 Do you like this post? Follow us to stay in touch 😎
Kitchen brigade: How kitchen hierarchy works
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Master the art of the culinary arts ✨ From the precision of sous-vide cooking to the delicate touch of espuming - take your cooking skills to the next level! 🔪🍴✨ https://bit.ly/3SgoeqJ Transform simple ingredients into gourmet masterpieces and bring a Michelin-star experience to your own kitchen. Ready to impress? Then quickly check out our new article 🤩
From espuma to sous-vide cooking – these cooking techniques are essential
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In challenging times, a well-crafted menu and creative #recipes can be your restaurant's secret weapon. Embrace simplicity and efficiency with innovative cooking systems like #RATIONAL. 🍴✨ https://bit.ly/3YqaX2m 🌿 "Less is more" – streamline your menu to highlight freshness and stand out. 🔥 Master the art of mise en place and unlock the power of smart cooking paths for consistent, high-quality dishes. 👩🍳 Free up your time as a chef, let intelligent systems do the heavy lifting. Discover the magic of #menu design and recipe creation – your ultimate game-changers! 💪🍽️ ・・・ En tiempos desafiantes, un menú bien elaborado y #recetas creativas pueden ser el arma secreta de tu restaurante. Adopta la simplicidad y la eficiencia con equipos de cocción innovadores como #RATIONAL. 🍴✨ https://bit.ly/3YtfCR4 🌿 ""Menos es más"" – simplifica tu menú para resaltar la frescura y destacarte. 🔥 Domina el arte de la mise en place y desbloquea el poder de rutas de cocción inteligentes para platos consistentes y de alta calidad. 👩🍳 Libera tu tiempo como chef, deja que los equipos inteligentes hagan el trabajo pesado. Descubre la magia del diseño de #menús y la creación de recetas – ¡tus verdaderos aliados! 💪🍽️
The right menu: A game changer in times of crisis
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Hot food in supermarkets? A trend that is booming from Ireland to Japan! 🍲 Open kitchens create trust and turn customers into guests. This way allows discounters to stand out and increase sales! Be inspired by our article 😎 https://bit.ly/3VWVPah
Hot food in supermarkets: More guests, more profit
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Where culinary art meets magic! ✨ https://bit.ly/4eG9sTg Grant Achatz’s journey through molecular gastronomy pushes the boundaries of taste and creativity, transforming every meal into a sensory adventure. From helium-filled edible balloons to dishes that challenge conventions, he blends science, flavor, and imagination. 🍽️ A true innovator who redefines what’s possible in the kitchen—after all, for him, every bite should inspire wonder. 🌟 ・・・ ¡Donde el arte culinario se encuentra con la magia! ✨ https://bit.ly/485JS7C El viaje de Grant Achatz a través de la gastronomía molecular rompe los límites del sabor y la creatividad, transformando cada comida en una aventura sensorial. Desde globos comestibles llenos de helio hasta platos que desafían las convenciones, combina ciencia, sabor e imaginación. 🍽️ Un verdadero innovador que redefine lo que es posible en la cocina—después de todo, para él, cada bocado debe inspirar asombro. 🌟
Magic and a love of experimentation: How Grant Achatz enchants molecular cuisine
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🌍🍽️ Discover the world of sustainable gastronomy! 🍃✨ Here are six of the world's most sustainable restaurants that not only tantalise the taste buds with their unique approaches, but also protect our planet: https://bit.ly/4eMy8di 🌱 Haoma, Bangkok: the city's first zero-waste restaurant with its own aquaponics system and sustainable philosophy. 🐟 Aponiente, Spain: Top chef Ángel León transforms unwanted bycatch into culinary masterpieces and cultivates the nutrient-rich seaweed Zostera marina. 🥗 Frea, Berlin: Germany's first vegan zero-waste restaurant focuses on local ingredients and a closed-loop system. 💚 Apricity, London: Head chef Chantelle Nicholson shows how sustainability can be implemented in every detail - from recycled materials to fair working conditions. 🌿 Mil, Peru: Virgilio Martínez brings the biodiversity of the Andes to the plate and promotes active research and cultural identity with his restaurant. 🍃 Manu, Brazil: Manoelle Buffara is committed to sustainable ingredients and urban garden projects that make her community flourish. Let yourself be inspired and discover how delicious sustainability can be! 🌎💚
The six most sustainable restaurants in the world: Enjoyment for the plate and the environment
ktchnrebel.com
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Detox - trend or real opportunity for the catering industry? 🍃 For some a must-have for body and mind, for others an overpriced myth. But what does this mean for the catering industry? Discover exciting insights and Johann Lafer's detox tips: https://bit.ly/3YatZK4 ・・・ Detox: ¿moda u oportunidad real para el sector de la restauración? 🍃 Para algunos, algo imprescindible para el cuerpo y la mente; para otros, un mito sobrevalorado. Pero, ¿qué significa esto para el sector de la restauración? Descubre las interesantes ideas y los consejos de Johann Lafer sobre el detox: https://bit.ly/4dOzR0d
Detox: ¿Es un entusiasmo inútil o una nueva oportunidad para la gastronomía?
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Embark on a journey into the sustainable gastronomic realm with Andreas Gugumuck, where vineyard snails emerge as not only a delicacy but a cornerstone of eco-friendly protein sourcing. 🌱🐌 Andreas' dedication to sustainable agriculture is reshaping culinary landscapes, bringing back the vineyard snail from obscurity into the limelight of restaurant kitchens. https://bit.ly/4aIYiux 🔔 Do you like this post? Follow us to stay in touch 😎
Andreas Gugumuck: Vineyard snails as a sustainable delicacy and source of protein
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Genuine inclusion in the catering industry: Alamesa in Buenos Aires shows how neurodiverse people can work independently and without barriers. https://bit.ly/3TtRMBJ From the kitchen to the management - the focus here is on real equality. A flagship project that shows how inclusion can succeed. 🍽️💙 ・・・ Inclusión real en el sector de la restauración: Alamesa, en Buenos Aires, muestra cómo las personas neurodivergentes pueden trabajar de forma independiente y sin barreras. Desde la cocina hasta la dirección, el objetivo es la igualdad real. Un proyecto emblemático que muestra cómo la inclusiónes un éxito. 🍽️💙 /
Inclusion in gastronomy: Alamesa as a flagship project
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