culinary art stories and posts

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The Taste of the Silk Road

For many of us, the Silk Road evokes a rather mysterious, adventurous image.  Journeys “in the footsteps of Marco Polo” attract a growing number of tourists to these remote regions. In 2017, the Chinese government launched the concept of the “New Silk Road̶...

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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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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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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...

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Catch a glimpse of where we’re taking you in 2018!

What better way to transition into the new year than with the introduction of “Horizons,” the 2018 LSG Group Calendar? Conceptualized and crafted by Marketing Event Manager Marion Spotswood and Chefs Jörg Hofmann, Mathieu Castex, Walter D’Rozario and Victor Santos, the 201...

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Calendar 2018: Reinventing the Pina Colada

What better way to start off the year than with a challenging reimagining of the famous cocktail, Pina Colada? Instead of going down the traditional route, Chef Mathieu Castex uses the rich flavors of coconut ice cream, paired perfectly with pineapples cooked sous vide, to play w...

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Get ready to explore new horizons in 2018

Every year brings a new challenge and 2018 will be no different. Only next year, we’re bringing you behind the scenes for LSG Group’s annual calendar as we broaden our horizons. What is this calendar, you ask? Each year, LSG Group prepares an exclusive, limited edition calend...

Jörg Hofmann with his “train of thought” about the cobia dish

Creative Menu Creation: Art work or hard work?

What role does visual appearance play in cooking and how did a cobia fish get caught in the net of food photography? Since we post food pictures from the LSG Group calendar on a monthly basis, it intrigued us to find out more from a person who creates such dishes – literally ...