Today I would like to share with you a Christmas cookie recipe an old family tradition that I always cherish when the holiday season comes into full swing. Every year in early December, we start baking what is famously known as Plätzchen (Christmas cookies) – just like many o...
Using a plastic bag for cooking or just using low temperatures – Sous-vide and low-temperature cooking methods represent different beliefs on how to prepare mouth-wateringly tender meat or fish. Stefan Grammel is a supporter of the sous-vide method, whereas Fritz Gross is a fan...
Dear Blog Readers! Several weeks ago our LSG Sky Chefs Calendar 2016 found its way to the offices of our customers, partners and friends. We hope that by now you’re already enjoying our 12 different ideas of a Culinary Year – the urban perspective, the oriental touch, the rus...
Germans are well known for their infatuation with bread. Us Germans – and this definitely includes me – just love it and we produce so many different sorts of bread and bread rolls. This is completely incomprehensible to anyone else. Just to give you an idea: The bakery in on...
Sales sell meals consisting of different components. Culinary is responsible for producing these dishes. During our LSG Sky Chefs’ Global Sales Conference in Istanbul (Turkey), Sales and Culinary Excellence joined forces and broke with this typical division of work. We – the ...
Last month I had the honor of being part of the jury judging the performance of young chefs taking part in the German Youth Cooking Competition finals (Bundesjugend-wettbewerb des Verbandes der Köche Deutschlands e.V.). It was a real pleasure to experience the attention to detai...
It’s 6:00 o’clock in the morning: A normal day for Takugo Kobayashi as he meets with his team and prepares to start his work. From sushi to takoyaki – it’s all made here, in the Japanese kitchen of LSG Sky Chefs at Frankfurt Airport, Germany. Each airline customer has h...