Editorial team
Chocolate always works. If you have been diligent as a reward. When you are doing well as a pleasure multiplier. When things go bad as a comforter. When you are under stress as a sedative. When you feel dull as a stimulant. An all-rounder – something that consumers value and that go straight for chocolate, as a glance at the sweet market shows.
The per capita sales of chocolate products in Germany alone amounted to 5.7 kilos in 2019. An increase to 6.3 kilos is forecast by 2025. This despite the fact that five years ago it was said that the European chocolate market was saturated. At that time, annual sales across the EU stagnated at just over four billion kilograms – which corresponds to around 40 billion bars.
The hype surrounding handmade chocolate bars with sometimes exotic flavor creations continues. This is due not least to an equally unshakeable to indestructible spirit of innovation. One of the most creative minds in the industry works in Erfurt. Over the past 16 years, Alex Kühn has built up and expanded his chocolate manufactory Goldhelm, which started out as a one-man show in a small store on the Krämerbrücke in Erfurt, into a small gourmet empire with supra-regional appeal. He now supplies more than 300 retailers throughout Germany and is knocking on the door of the Austrian market with increasing vehemence.
The Dutch brand Original Beans pursues the same concept - personal relationships with producers, direct supply routes and long-term contracts that are well above the market price and away from world market fluctuations. It is a radically sustainable approach that extends from cultivation and harvesting to processing and distribution. Customers come equally from the retail and food service sectors. The list of prominent brand ambassadors is long, ranging from Peter Gordon and Jamie Oliver to Thomas Scheiblhofer, Juan Amador, Tristan Brandt and Sabrina Ghayour. Awareness of the combination of sustainability and top quality continues to grow, and Original Beans does not believe the trend is slowing down. However, the concept at Original Beans is understood holistically. The company focuses on vegan chocolate, plastic-free, sometimes revolutionary, compostable packaging and plants a tree for every bar (which can be viewed directly via a QR code on the packaging) - so that in the end, every chocolate has a positive impact on the climate. Snacking while saving the world can be so easy.
In Austria, it has recently become possible to acquire the technical skills for this profession as part of a separate apprenticeship. The Chocolatier/Chocolatière training regulations came into force on August 1, 2021.
In “Unreasonable Hospitality”, Will Guidara shows that hospitality can – and often should – go far beyond simply meeting expectations. Guidara takes us on the journey of how he turned Eleven Madison Park from a struggling two-star restaurant into the best restaurant in the world. The key? A radical redefinition of hospitality, with a focus on unforgettable experiences.
The anecdotes from his time at Eleven Madison Park are inspiring and often astounding. Whether it’s a sleigh ride in Central Park or transforming the dining room into a beach vacation with real sand, Guidara impressively demonstrates how small and large gestures can transform relationships with guests and employees. What may seem “unreasonable” at first glance has an astonishing effect: it creates loyalty, enthusiasm and a corporate culture that allows everyone involved to grow.
The book is more than just a look behind the scenes of one of the best restaurants in the world. It is a manifesto for an attitude that can be applied far beyond the world of gastronomy. Guidara’s principles of generosity and commitment are transferable to any industry and invite us to rethink the concept of excellence.
Info:
ZS – a publishing house of the Edel Publishing Group
ISBN 978-3-96584-376-9
352 pages
Sustainability is more than just a trend – it is fundamentally changing the restaurant industry. The winners of the Lieferando Awards 2024 show: Restaurants with sustainable and vegan concepts are gaining in importance. But what makes a restaurant truly sustainable? And can plant-based cuisine compete with classics like burgers and pizza?
“Thai Kitchen” is the ideal book for anyone who loves the variety and flavors of Thai cuisine and wants to recreate authentic dishes at home. With 100 recipes ranging from classics such as Pad Thai, Thai Curry and Tom Kha Gai to street food highlights and aromatic desserts, this book offers a comprehensive collection for a real Thai feeling in the home kitchen.
Particularly noteworthy are the clear step-by-step instructions, which make it easy for even novice cooks to get to grips with Thai cuisine. The recipes are complemented by helpful information on local ingredients and special preparation techniques, making the cooking experience not only authentic but also educational.
The atmospheric food photography gives the book a warm, inviting atmosphere and makes you want to try out the recipes straight away. Whether papaya salad, som tam, aromatic wok dishes or spicy dips – each recipe promises a little culinary journey to Thailand.
Info:
DK Verlag Dorling Kindersley
ISBN 978-3-8310-4942-4
272 pages
Chocolate always works. If you have been diligent as a reward. When you are doing well as a pleasure multiplier. When things go bad as a comforter. When you are under stress as a sedative. When you feel dull as a stimulant. An all-rounder – something that consumers value and that go straight for chocolate, as a glance at the sweet market shows.
The per capita sales of chocolate products in Germany alone amounted to 5.7 kilos in 2019. An increase to 6.3 kilos is forecast by 2025. This despite the fact that five years ago it was said that the European chocolate market was saturated. At that time, annual sales across the EU stagnated at just over four billion kilograms – which corresponds to around 40 billion bars.