Comfort Food #13: Rasmus Kofoed – Learnings from a shift in focus The future is to eat more plant-based food. I really want to show guests how tasty and delicious it can be, [so that] they can be inspired in their daily life.” Rasmus Koefoed —...
Comfort Food #12: Five Elephant – How the crisis might shape the future of coffee “Coffee, the way we do it – produced by agriculture which is just, environmentally sensitive, and sympathetic with global warming – is not cheap.” Kris Schackman...
Comfort Food #11: Motel Beer & Coffee – The value of craft drinks in a crisis “One way to support us is actually supporting others. Because our network of small businesses is like an ecosystem.“ Cory Andreen – Motel Beer & Coffee, 25.04.20...
Comfort Food #10: Sasu Laukkonen – Using the crisis to strengthen your creativity as a chef “Where I see the cue for the future […] is that we need openness right now. The more we close ourselves, the less possibilities we will have.“ Sasu Laukkonen...
Comfort Food #9: Lode van Zuylen & Stijn Remi – From contemporary restaurant to temporary bakery “I hope the role of the guest will change. It’s over with no-shows and last-minute bullshit. […] Don’t fool with restaurants right now.“ Lode Van Zuylen –...
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