Category Archives: Successful stories

The video demonstrates an example of a pop-up restaurant opened in Berlin, Kreuzberg – a district that is famous for its multiculturalism, street style and creative atmosphere. The restaurant opened for 3 weeks in former industrial premises and offers its visitors exclusive Peruvian cuisine. Yet, the food is not the only focus here – the restaurant is created within the concept “pret a diner”, i.e. it offers its guests not only unconventional dishes, but also unusual atmosphere, extraordinary service, diverse music and immersion into art. The coordinator of the project, Mr Klaus Peter Kofler confirms that the temporary character of the project creates extra hype to it. People can only book a place via the Internet and receive a fixed set of 5 dishes for the price of 39 euros. The restaurant started its European journey in Berlin in 2011, […]

June 2018 Interview with “La salute vien mangiando” – Catering service Interviewer : Giulia Sfreddo Interviewee: Angela Diomede 1. When did you change your habits on behalf of a vegan lifestyle? It happened about 5 years ago now, it was 2013 2. Why did you choose to start cooking for others and provide cooking classes? After my training, I strongly believed in my potential and in my acquired knowledge and I thought I could combine these skills with my love for cooking. Moreover, many of my contacts encouraged me in doing this. 3. Did you take any training course to specialize? Do you have any qualification? I do. I graduated as “Natural Chef” and “Natural Pastry Chef” at “Gioia di Vivere” Institute of Lucca (2013); in 2016 I graduated at “La Sana Gola” in Milan as “Guide in food therapy”. I also […]

7 maggio 2018 Interview with Umami Natura Golosa – Food truck Interviewer: Giulia, Associazione NET Interviewee: Pravas, Umami business promoter Italy 1. How did Umami Natura Golosa start out? Who are its creators? Since when is it active? Umami is the marriage of my dream to change my working life with the same idea my business partner, Alessandro, had. He was a restaurant manager at Lido di Venezia, I was a cook for a restaurant in Venice. We both felt it was time to work together, autonomously. Alessandro wanted to change job because where he worked there was no space and willingness for a green kitchen and he didn’t feel represented in that place anymore; on my side: I wanted to try to work on my own. It all started one year ago, we were young enough to try and […]