Simon Wolf: LSG's Authors

Posts By Simon Wolf

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August: Plating beef tartar with a German twist

The beef tartar has made its way around Europe, and with so many existing variations in South America, North America and the African continent, how can LSG Group add its own localized flair? By serving it alongside the familiar Frankfurt Green sauce, made exclusively with seven h...

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JULY: A sentimental throwback with cauliflower and broccoli a la polonaise

Having crossed the halfway mark for 2018, we here at LSG Group thought July would be the perfect time for a sentimental trip back to our childhood – with the Culinary Excellence team as our guide, of course. This month’s featured dish is Chef Jörg Hofmann’s contemporary ta...

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JUNE: The transformation of frozen boeuf bourguignon into haute cuisine using liquid nitrogen

Our ambition to reach new horizons is often spurred along by our many brands that provide a fresh perspective. That is why for June, we’re showcasing a dish representative of our frozen-food subsidiary: the boeuf bourguignon. What was once viewed as a peasant meal, the traditio...

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MAY: Honoring tradition with the cured salad

With Chef Jörg Hofmann at the helm, we’re heading back to our roots – quite literally. Made with crunchy root vegetables and an egg, the dish of the month is the cured salad. The starter is one that’s steeped in tradition. Known as “Bauernfrühstück”, meaning Farmer...

Augmented Reality at the WTCE: How exactly does it work? LSG Group

Augmented Reality at the WTCE: How exactly does it work?

An interview with Martin Buchholtz (Innovation and Research, LSG Group) and Oliver Tappe (Global IT, LSG Group) As recently reported here on our Blog, the LSG Group will use Augmented Reality (AR) at the WTCE. A wide variety of dishes will be presented virtually on high-quality ...

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APRIL: Deconstructing tradition with Eel in Aspic

When Chef Jörg Hofmann whips out the sketchbook, you can be sure to expect something quite exquisite indeed. For the month of April, we’ve deconstructed a traditional, Northern Germany dish. Using just basic ingredients, Chef Hofmann keeps the attention on the jellied eel, top...

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LSG Group uses Augmented Reality at the WTCE

An interview with Laura Lane, Oliver Tappe and Martin Buchholtz Oliver, Martin, could one of you please briefly explain what is behind the term Augmented Reality? Oliver: Sure! Augmented Reality (AR) means extended reality. The reality that can be grasped directly by the human se...

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MARCH: Watch a shrimp ceviche come to life

We here at LSG Group are constantly thinking of new ways to evolve and we know we can only do that by expanding our horizons. So for the month of March, we’re inviting you to take a dip beneath our literal horizon to bring you the shrimp ceviche. Made with the freshest shrimps ...

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From Salespeople to Concierge: An Aerial Tour of the Kaleidoscopic Service Roles in the LSG Group

Providing the best service quality possible to the end customer is a fundamental building block for the success of the LSG Group, and a brief overview of the different crew and service teams shows just how complex this whole task is. The LSG Group works with all of these teams ev...

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February: Representing India’s diversity with the Thali Platter

In February, we prove that you don’t have to hop on a plane to reach new destinations. Piloted by Chef Walter D’Rozario, the LSG Group has landed in India for a colorful Thali platter. The platter has just about everything you’d want – rice, lentils, potato curry, dumplin...