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 –...
Comfort Food #8: Viktoria Fuchs – How does the crisis affect a family business on the countryside? “We have new restaurant concepts, wonderful hotels – it is also possible to have a nice holiday in Germany.” Viktoria Fuchs – Hotel Spielweg,...
Comfort Food #7: Bruno Verjus – Inspiring other people to cook “With your mind, your spirit and your soul you can do the most beautiful travel. This is not a time to close our mind, this is a time to think about the future.” Bruno Verjus –...
Comfort Food #6: Samina Raza – Reinforcing local food systems “Food is political on a major global scale. Many people are not aware of that. The restaurant for us is a creative channel for a better food system.”Samina Raza – Mrs Robinsons,...
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