food photography stories and posts

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NOVEMBER: Be spoiled for choice with the Chaat platter

The LSG Group prides itself in being a global organization because we understand how important cultural diversity is. That means that it’s not just us who reap the benefits of having an international workforce, but our customers too. And what better way to show it off than with...

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Hainanese Chicken Rice: A Traditional Chinese Recipe

Fritz Gross, Director of Culinary Excellence Asia Pacific, lives in Hong Kong and today, he is sharing his favorite local dish with us: Hainanese Chicken Rice. Hainanese chicken rice is a traditional Chinese poached chicken dish served with fragrant rice, soy sauce, garlic-chili ...

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October: A Full Sensory Experience with Corn and Chocolate Petit Gateau

Beauty isn’t skin deep. But here at the LSG Group, we understand how important packaging can be in carving out great experiences. That’s why we’re proud to showcase how our chefs work together with SPIRIANT to create a tantalizing, albeit sinful, gateau dessert. Tailor made...

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September: Spice it up With the Amritsari Tawa Fried Fish

Now that it’s September, you might be wondering what new horizons LSG Group has left to explore. That’s easy: this month, we’re celebrating street food. Popular in the chaotic streets in North India, Amritsari Tawa fried fish is the perfect dish as we transition to a new se...

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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...