One Day in the Life of a Chef. A Work-in-Progress Breakfast on Vacation1. Egg Substitutes1d ago1d ago
Published inOne Table, One WorldGods in The KitchenAccording to Buddhist beliefs, as well as many others, there are deities that feed on scents. Hence the offering of incense, thus the…Mar 24Mar 24
Published inOne Table, One WorldHow to Prepare Texure Vegetable Protein — Marinade for FryingThis time, I used soy protein (TSP) in the form of pre-soaked cutlets.Mar 20Mar 20
Published inOne Table, One WorldKitchen Improvisation on the Theme OfRecently, I served two dishes where the recipes were merely an inspiration — both, at their core, painfully simple, but presented in a…Mar 16Mar 16
Published inOne Table, One WorldIn My MenuTextured vegetable protein, usually soy-based, is my mission. From God. Although my therapist thinks otherwise.Feb 26Feb 26
Germany? But where is it?Hamburg is a unique city. Here, the SPD consistently wins elections, Turkish locals sit in neighborhood restaurants, and Islamists share a…Feb 23Feb 23
Published inOne Table, One WorldI Don’t Like Cooking, or the Frustrations of a ChefI’ve been single for over six years, and I’ve lived in Germany for nearly as long. Alone. And I recently realized what probably the worst…Feb 91Feb 91
Published inOne Table, One WorldWhat Do Chefs Eat: Ready-Made Meals in the Kitchen, Usually Highly Processed Food.This is a vast topic that is worthy not only of an essay but also of a novel or a trilogy. It’s not always something bad; we don’t always…Feb 2Feb 2
Published inCoping With CapitalismManifestation “SOS Systemgastronomie”In January, Hamburg typically experiences “Tippischenorddeutscheswetter,” which translates to typical northern German weather. It’s wet…Jan 271Jan 271
