Food Stories
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March 2010
Bafana bafana!
In 2010, Catering’s Best will be putting its focus on South Africa and pamper you and your guests with South African specialities and our very special selection of South African wines, purchased from small, crafty businesses.
September 2009
Viva Tapas – Viva Andalucía!
Johann Mitterlechner, chef de cuisine of the InterContinental Düsseldorf, has transported Andalusian passion on small plates all the way up to the Rhine. His „Urban Tapas Andalucía“ are concocted using equal amounts of enthusiasm and inside knowledge; his creations combine passion and authenticity in their fierce attention to detail.
June 2009
Rent a Chef !
Peter Könemann, chef du cuisine at the InterContinental Hamburg, is on the road: He goes to visit his guests in their own homes, bringing along a barbecue, some charcoal, fresh fish, and other special ingredients.
April 2009
Nibbling, Frankfurt-Style
Klaus Bramkamp, chef de cuisine at the InterContinental Frankfurt, creates fingerfood with local roots and demonstrates a new way of turning solid home cooking into exquisite treats. But be warned: Both the Frankfurt cuisine and Klaus Bramkamp are full of surprises.
February 2009
Culinary Carnival Delights –
If it's tasty, it's a Go!
Jörg Stricker, a proud citizen of Cologne, loves the carnival. He is also the chef de cuisine of the InterContinental Cologne.
Stricker has collected many important facts concerning the carnival traditions of his city: Among them the reason why carnival really is a culinary festivity, and why a „halver Hahn“ is a tasty meal for vegetarians as well as carnivores.
November 2008
Anticipation of taste & flavor
Klaus Beckmann, an outspoken lover of cookies and the executive chef of the German InterContinental Hotels & Resorts, can't wait to begin with his Xmas baking.
He has taken a good look at the cookie universe and presents the best recipes from the "pastry lab" of Catering's Best before Christmas.
September 2008
The taste of the Wild
Ulrich Heimann, the starred chef de cuisine of the
Le Ciel in the InterContinental Berchtesgaden Resort, has a particular fascination: Game.
He tells us why the Bavarian highlands are an ideal setting for his contemporary variations on venison.
July 2008
In search of the bouquet of summer
For Birgitt Mockler, sommelière at the InterContinental Düsseldorf , the search for exceptional wines is both a passion and a mission.
As an agent for perfect wine enjoyment, she jets around the world, but also enjoys being surprised by the outstanding quality to be found right here at home.
June 2008
Reinventing caviar. With and without sturgeon.
Caviar is one of the most coveted delicacies, and is a synonym for sophisticated savoir-vivre the world over.
Alf Wagenzink, head chef at the InterContinental Berlin, and his team are transforming the classic treat into a trend-setter with modern caviar alternatives.