Interview with top Swiss chef Meta Hiltebrand

Pure passion shaped into cooking

She is tough, she is charming, and she is absolutely passionate about what she does: Meta Hiltebrand is one of the top chefs in Switzerland with her own restaurant, Le Chef, in Zurich. The 34-year-old redhead is not only a mastermind in the kitchen, but also a strong character. So it comes as no surprise that she competes against internationally renowned chefs such as Tim Mälzer and Tim Raue on TV. In an interview with European Food, Meta Hiltebrand explained how dropping a tray was the start of her career and why she gets well along with her male colleagues.

Interview with Nicolas Volders, Commercial Manager of Brouwerij Anders!

Pushing the boundaries of Belgian craft beer

Brewery Anders! and its team of expert brewmasters provide an opportunity to spearhead the global craft beer revolution from the country with one of the richest beer brewing cultures in the world. With the capacity to produce up to 65,000 hl annually, Brewery Anders! has successfully brewed around 250 individual recipes according to the tastes and visions of its clientele. European Food sat down with the Commercial Manager of Brewery Anders!, Nicolas Volders, to find out more about the business of brewing bespoke craft beer.

Interview with Alfons Schuhbeck, celebrity chef, ambassador of spices and entrepreneur

Bringing emotions to the plate

In the morning he talks to clients in his spice shop on the Platzl in Munich, in the afternoon he casts a look around the kitchen of his restaurant, Fine Dining in Pfisterstrasse, and in the evening he is a guest on a TV talk show – Alfons Schuhbeck is as busy as ever. There is a good reason why the 68-year-old is one of the most well-known starred chefs in Germany. In an interview with European Business, Mr. Schuhbeck explains his success as chef and businessman. He also talks about his passion for seasoning, the dangers of using a lift, and what, for him, makes a great dish.

Interview with Michel Guérard, French celebrity chef and Nouvelle Cuisine pioneer

I’ve never created any dish thinking, “Will it be trendy?”

He ranks among the most outstanding characters in French Nouvelle Cuisine, and this year he set a new international benchmark as a chef. Michel Guérard and his renowned restaurant at Les Prés d’Eugénie in the southwest of France have been awarded three Michelin stars 40 years in a row! Besides the jubilee, European Food talked to Mr. Guérard about his slim approach to star cuisine and why he welcomes the rising public interest in the cooking profession.

Interview with Andreas Viestad, Norwegian food columnist and TV chef

Food: The first way to discover a world outside ourselves

He ranks among the most prolific characters of contemporary Norwegian cuisine and put the country on the culinary world-map as a self-proclaimed omnivore, traveler and writer. Andreas Viestad knows the ways of the world, but has never forgotten his Norwegian heritage. European Food asked him about the significance of food in his life and why passion always helps him to convince the food sceptics.

Interview with Oliver Gloden, Speaker of the Management Board of Schloss Wachenheim AG

Sparkling success stories

They pair with just about everything from sushi to steak, and they go especially well with parties: bubbles. Champagne and sparkling wines are associated with good moods, fine times and happy experiences. A glass of bubbles is simply perfect to celebrate the special moments in life. Schloss Wachenheim AG in Trier is an expert when it comes to the culture of sparkling. European Food spoke with the company, one of the oldest and most traditional sparkling wine producers in Germany – and one of the most open-minded and innovative ones.

Interview with celebrity chef Thuri Maag

Why seek distant culinary shores?

Over the course of his long career, Swiss celebrity chef Thuri Maag has not just collected numerous Michelin and Gault-Millau awards, he has also developed a fondness for rabbit meat. The self-proclaimed rabbit ambassador talked to European Business about the company he has founded to promote rabbit meat, delikantessa, and also shared his thoughts about the latest food trends.

Interview with Dr. Hubertine Underberg-Ruder, President of the Board of Underberg AG

‘Always the same’, but not the same old thing

Sometimes, especially after a good meal, you need a digestif that will at the same enhance well-being and offer a unique, intense and complex herbal experience. Underberg is a herbal digestif with a tradition of over 170 years that can do the trick. Its blend of herbs is popular for improved well-being far beyond its home country of Germany. European Food spoke with Dr. Hubertine Underberg-Ruder, President of the Board of Underberg AG. She discussed the company’s tradition of consistent quality and Underberg’s leadership in the digestif market.

Interview with Frank Gemmrig, Managing Director of Cavendish & Harvey Confectionery GmbH

Success is sweet

Sweet treats come in many forms but none so perfectly presented as the English-style sweets made by Cavendish & Harvey Confectionery GmbH. Very much a grown-up affair, the distinctive round metal boxes are gold-coloured to signal their superior quality and premium market positioning. As a German company with a distinctly English flavour, Cavendish & Harvey occupies a unique niche in a crowded market. European Business spoke to Managing Director Frank Gemmrig about tradition and reinvention.

Interview with Anjan Contractor, developer of a 3D food printer for NASA

Why astronaut food is healthier when it is made with a 3D printer

“Space – the final frontier” – everyone knows the voiceover that introduces every episode of “Star Trek”. What was once science fiction has now come another step closer to reality: The conquering of the final frontier by humankind, starting with the mission to Mars. Astronauts can enjoy a varied diet even in space, says Anjan Contractor, who has developed a 3D food printer for NASA. His interview with European Food Journal is also an exciting story about a childhood dream that is about to come true.

Company of the month

chicco di caffè GmbH

An inspiring break

Coffee is the most popular beverage in Germany. More than 80% of Germans drink coffee on a regular basis, at home, in a coffee shop, on the go or at the workplace. Typically, coffee at work is available from vending machines. The German company chicco di caffè GmbH takes a different approach. The company brings coffee bars to the workplace, complete with high-quality coffee specialties, professional service and a smile.


European Food

Food Special 2/2017

In this issue: Brouwerij Anders! NV – Pushing the boundaries of Belgian craft beer / Mozart Distillerie Gmbh – Your chocolate moment / Gloria Maris Groupe – Breeding healthy and high-quality fish / Caseificio Longo Srl – The artisan cheese company / Fromagerie Biologique de Vielsalm – Pure nature, pure taste

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