Comfort Food #19: Sophia Hoffmann – Can gastronomy reinvent itself in the crisis? “It’s so important to create alternatives and never just accept the status quo. We always have the freedom to form our own opinion and to go different...
Comfort Food #18: Elisabeth Raether – How does Corona change our consumer behaviour? “At the moment, it is becoming obvious that our social system is dependent on our consumption. The question of whether a new system is possible is...
Comfort Food #17: Andrea Grudda – Is the crisis paving the way for ” New Work” in gastronomy? “There is not one way out of the Corona crisis, but many individual ways. We will continue to need everybody, but in...
Comfort Food #16: Kristian Baumann – The impact of the crisis on the unwritten rules in our kitchen „It’s our responsibility as an employer to create an environment where people want to stay longer.“ Kristian Baumann –Restaurant 108, 09.05.20 ...
Comfort Food #15: Chiara Pepe – The crisis as a time to reflect about your origins “[Agriculture] Is something so unique, so intimate, so needed. We have to find a way to pass on this incredible heritage.” Chiara de Iulis Pepe...
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