Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
What device or tool has helped your business the most? What are you still missing? And most importantly: which is your favourite? We asked three veteran international chefs these questions. This is what they told us.
Grant Achatz is the first of a new generation of American top chefs. He unabashedly inspires colleagues the world over with a treasure trove of imaginative creations and is turning the culinary world on its head. His three-star restaurant, Alinea in Chicago serves a tasting menu that changes four times a year. Courses are served suspended by steel wire over graffiti-covered concrete, or out of table-sized campfires. Achatz’ goal is to use his menus to create an emotional connection with his guests.
The chef of the world’s best restaurant Noma was just 25 years old when Claus Meyer invited him to start a restaurant that only worked with Nordic food. Initially, Noma was not a big hit. The concept wasn’t communicated clearly and both critics and the industry itself thought the unconventional dishes and ingredients were ridiculous. It took a few years for the concept to really find itself. René Redzepi decided to concentrate on the naked essence of Nordic food and local products, and in the process, drastically changed gastronomy.
Sang-Hoon Degeimbre focuses on his personal philosophy to give his restaurant l’Air du Temps credibility and direction. His is a philosophy that combines high concept cuisine with local ingredients from the restaurant’s own garden, and innovative technology such as sous vide, ultrasonic devices, submersion and even echography. As a former wine director, wine plays a large part in the total experience. This philosophy has impressed many international ‘watchers’ and Degeimbre keeps pushing conceptual boundaries with his inspiring union of Belgian and Korean cooking.
Video: Marjella Mijnten | Interview: Frank Lindner
What device or tool has helped your business the most? What are you still missing? And most importantly: which is your favourite? We asked three famous international chefs these questions. This is what they told us.