• SHARE
  • Tell a friend
  • Contact
  • Print
  • Fullscreen
  • Search in editions
  • Subscribe
  • Website Food Inspiration

Food Inspiration Magazine

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.

INT22 Smart cooking & kitchens

INT22 Smart cooking & kitchens

  • INT21 No waste

    INT21 No waste

  • INT20 Plant centric

    INT20 Plant centric

  • INT19 Food and healthcare

    INT19 Food and healthcare

  • INT18 Reach of the chef

    INT18 Reach of the chef

  • INT17 Vote food

    INT17 Vote food

  • INT16 Menus of change

    INT16 Menus of change

  • INT15 Reconnect

    INT15 Reconnect

  • INT14 Casualization

    INT14 Casualization

  • INT13 Future cooking

    INT13 Future cooking

  • INT12 Understanding the millennials

    INT12 Understanding the millennials

  • INT11 Ownership to Usership

    INT11 Ownership to Usership

  • INT10 Plant Based

    INT10 Plant Based

  • INT09 Psychology

    INT09 Psychology

  • INT08 Reinventing Traditions

    INT08 Reinventing Traditions

  • INT07 Foodtopia

    INT07 Foodtopia

  • INT06 Seduction

    INT06 Seduction

  • INT05 Shift Happens

    INT05 Shift Happens

  • INT04 Food & Responsibility

    INT04 Food & Responsibility

  • INT03 Food & Trends

    INT03 Food & Trends

  • INT02 Food & Farming

    INT02 Food & Farming

  • INT01 Food & Tech

    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

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.

RENÉ REDZEPI

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

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.

  • MENU
  • Language
  • 3 - 8
  • SHARE
More editions

INT22 Smart cooking & kitchens

INT21 No waste

INT20 Plant centric

INT19 Food and healthcare

INT18 Reach of the chef

INT17 Vote food

INT16 Menus of change

INT15 Reconnect

INT14 Casualization

INT13 Future cooking

INT12 Understanding the millennials

INT11 Ownership to Usership

INT10 Plant Based

INT09 Psychology

INT08 Reinventing Traditions

INT07 Foodtopia

INT06 Seduction

INT05 Shift Happens

INT04 Food & Responsibility

INT03 Food & Trends

INT02 Food & Farming

INT01 Food & Tech