FIRE&FOOD; INTERNATIONAL Magazine - N°3, 2024

In this issue

Every year, FIRE&FOOD; heads to Cologne for research at Spoga – the world’s
largest grill and BBQ trade show in Cologne. Those who can integrate current
trends into their product portfolios are quick to do so, capitalizing on successful
trend themes. It’s no surprise that the market for pizza ovens and gas griddles
has grown significantly. Both areas promise great market potential. You can find
more about this starting on pages 40 and 44.
FIRE&FOOD; had an impressive demonstration of how extensive farming can
be at Hof Keil in Reken, West Münsterland. From pasture to plate, all under one
roof: this is what sets Hof Keil apart. Darrick Carter, Executive Chef at the Water
Tower Hotel in Cologne, has prepared the perfect recipes for us. Darrick, originally
from the state of Michigan, emphasizes regional products in his cooking
(starting on page 28).
Can you bake on a grill? Yes, if it has a lid. It then behaves similarly to an oven.
Whether it’s a ceramic, pellet, or gas grill, all are great for baking. Even world
champion pâtissier Bernd Siefert from the Odenwald region wanted to give it
a try and created delicious breads and buns for FIRE&FOOD;. Tips, tricks, and
perfect recipes can be found on pages 52–60.
Alongside grilling and outdoor cooking, I‘m increasingly focusing on gardening.
From garden to grill, whether herbs or tomatoes – there’s something special about
your own harvest. But to harvest, plants first need to be grown, cared for, and
protected from slugs and other pests. And, of course, they need to be watered,
even during vacation. Tips for this can be found starting on page 68.