A little corner of the internet for curious minds. Unexpected discoveries, clever ideas, interesting links, creative inspiration, useful finds, and things that simply made us smile. No strict themes, no rules — just stuff worth sharing.
Cabbages, pumpkins, carrots, mushrooms and the first clementines: autumn markets are full of ingredients that happen to be very good for us. A chef's guide to what to cook now, which vitamins deserve attention before winter, and how to cook them so you actually benefit.
Robot arms are filling meal trays, a Tokyo pilot restaurant is testing a kitchen with no cooks, and food factories are quietly running out of people. A chef’s look at where automation in food production really stands right now. Automation…
Sixty spacecraft, seven habitat cells and one very important question: where does everybody eat? Meet MARS X, a chef’s fun experiment in building a red-planet settlement, one dinner at a time. MARS X · Year 25 · Sol-Inn Habitat ·…
Mushrooms in a mille-feuille? French pastry chef Axel Pachot won a competition with pears, caramelised morels and pickled chanterelles. Chef explores the technique behind this unusual dessert.
Wondering how to get kids to eat vegetables? Even world-class chefs struggle with that question · and their experiences might surprise you. ONLINE-CHEF TALES · By Chef Lizza · October 31, 2026 Why Even Top Chefs Can’t Convince Their Kids…
You look after the plates. Who looks after the business? A full restaurant feels like success. The kitchen is moving, guests are enjoying themselves, and the plates keep coming back empty. But a busy service cannot tell you whether the…
Beyond the Michelin Stars, Knife Edge captures a pressure every chef knows: the need to create, adapt and deliver. Whether cooking for an award or the last table of two, the desire to get it right comes from the same heart.
At a Scottish seaside toastie shop, hungry seagulls inspired an unusual idea: sandwich insurance. A tale of stolen lunches, costly kindness and the unexpected challenges of feeding people by the sea.
Three robots, one human employee and coffee made by artificial intelligence. Discover Leemi Robot, Avignon's futuristic café where your barista might need a software update.
Cuisineer: When Your Restaurant Supplier Is a Monster Running a restaurant is tough. But have you ever had to fight your ingredients before cooking them? We found a rather unusual little game for our Board of Interests: Cuisineer, a delightful…
A little something from outside the kitchen — but very close to home. At Online-Chef, we usually talk about food, cooking, and everything that happens behind the scenes in a professional kitchen. But life isn’t all about recipes. Today, we’d…
Beautiful Packaging, Brilliant Ideas — But Where Was the Food? LUXE PACK Monaco 2026 took place from 28 to 30 September at the Grimaldi Forum, bringing together some of the best names in luxury packaging. I went there wearing my…
Forget fine dining. Somewhere in England, a beetroot just became a heavyweight champion. At the Malvern Autumn Show, held on 25–27 September 2026, the annual Giant Vegetables Championship turned an innocent harvest celebration into something resembling a bodybuilding competition for…
150 tonnes of tomatoes, 22,000 people and one hour of absolute chaos. Welcome to La Tomatina 2026, where the whole town becomes a tomato sauce disaster!
Great for Inventory, Useless for Cooking Why modern kitchens use AI for control — not creativity In 2026, artificial intelligence is being discussed in almost every part of the food industry. Restaurants are investing in smart systems that track stock,…
