The Art of the Chef, to prepare the tastiest, easily digestible, nutritious, and also healthy dishes from food by boiling, frying, steaming or other processes had already reached a high level in antiquity. Since, according to the ancient view, good … Read More
Tanja Grandits has created her perfect world in the famous restaurant “Stucki” in Basel, located close to the German and French border, it has been a longtime favorite for gourmands. What characterizes Switzerland’s best chef: the ability to do exactly … Read More
Dies ist ein Nachfolge-Blog zu meinem vorherigen Blog “The Hospitality Dilema” vom 12. Januar 2019, veröffentlich in der Schweizer Zeitung “BLICK” am 12. Januar 2019 von Doninique Rais, Katja Richard und Flavio Razzino veröffentlicht. * Der Stressjob verwöhnt die Profis … Read More
This is a follow-up blog from my previous blog “The Hospitality Dilemma” from January 12, 2019, published in the Swiss Newspaper “BLICK”, on Jan 12, 2019, by Dominique Rais, Katja Richard, and Flavio Razzino Desperately wanted: Good Chefs! *The Stress … Read More
