Social blurring: Laundry, learning and lots of doughnuts
To distinguish your food service concept, you have to do something different from the rest. That’s exactly what entrepreneur Mark Nijhuis has done with his blurring concept, ‘De...
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All around the world people are getting more conscious about what they eat and where their food comes from. We spoke to executive chef Linda Cherem about the situation in Mexico.
People in Mexico are not used to the real taste of chocolate. As an ambassador of Belcolade in Mexico she tries to teach people about real chocolate. About the taste, the smell, the fillings. 'We’re getting there, but it’s a long way.'
