Jams with Tonka Bean and/or Tahitian Vanilla and Terpenes
It doesn’t happen very often that we make jam – but once a year, when our grapes are ripe, the time has come.
Category Archives: Meet the Chef
Terpen-Talk roadmap
The interviews I conducted at Mary Jane 2025 with international & national industry representatives such as Dutch Passion (Francesco), Humboldt Seeds (HSC – Nathaniel & Ben), Cali Terpenes (Álvaro), HANF.com (Alexander) and Alexander Daske on the topic of terpenes will be published successively by June 7, 2026 – giving you ample time before Mary Jane 2026 to enjoy detailed terpene information & get even more excited for the culinary world of terpenes.
Why Terpenes Are Relevant Now
Contextualizing a Silent Sensory Shift
Flavors have always been a central steering tool in the food industry. Sweetness, acidity, bitterness, and umami structure products, markets, and consumption habits. Continue reading Why Terpenes Are Relevant Now
The World of Terpenes
To help you navigate through all the posts without too much hassle, I’ve pinned illustrated & clickable links and “pinned them to the top”—enjoy reading!
Lemon Tonic
Cucumber-Dill Dressing
Lavender-Honey Cream
Tasting Like a Pro – Manresa & Remedios
To capture the full complexity of products like Manresa Honey or Remedios Chocolate, simple tasting is not enough. We use the “3-S Method”: See, Sniff, Melt (Sehen, Schnuppern, Schmelzen). Continue reading Tasting Like a Pro – Manresa & Remedios
Terpenes & Thermo Whip
Terpenes in the iSi Thermo Whip – Carrying Aroma with Precision Instead of Letting It Vanish
Terpenes are volatile, highly potent, and sensorially mercilessly honest. Anyone wishing to utilize them in the iSi Thermo Whip is not entering a playground, but rather working at the intersection of flavor chemistry, lipid binding, and temperature control. It is precisely here that it is decided whether a foam carries elegantly – or whether precious aromas simply disappear. Continue reading Terpenes & Thermo Whip
Humboldt Seeds | Nathaniel
Nathaniel Pennington, founder and CEO of Humboldt Seed Company, has been breeding cannabis for over 20 years and is committed to the restoration of rivers and the reintroduction of salmon stocks in Humboldt County. Continue reading Humboldt Seeds | Nathaniel
Why Terpenes?
Terpenes in the Food Industry: The End of Sensory Boredom
In my introductory post for Mary Jane 2025, I already got you tuned into terpenes and their use in flavoring food and beverages. Now, I want to dive deeper into my motivation behind this topic. Continue reading Why Terpenes?
BELGA @Sofitel
I got to know BELGA shortly after the opening on the recommendation of a good Bangkok friend. This Bar & Brasserie with Belgian charm, Belgian beers and culinary highlights of Belgian cuisine is the real address to feel good. Continue reading BELGA @Sofitel
Tasos Andriotis – Chef of the Rose Garden Restaurant & Angsana Corfu
Tasos Andriotis is one of the most famous chefs in Greece. Just a few days ago, he and his team received the Award of Modern Greek Cuisine 2022 in Thessaloniki. The team was honoured for their achievements regarding the Rose Garden Restaurant in Moraitika on Corfu. Continue reading Tasos Andriotis – Chef of the Rose Garden Restaurant & Angsana Corfu
Nicolas Basset – former Executive Chef of Sofitel Bangkok Sukhumvit & Chef of Belga Rooftop Bar & Brasserie
Nicolas Basset – Chef Nico – is one of the most innovative chefs I have ever met. Before he started the BELGA project at Sofitel Sukhumvit, he was already sous chef at the MGallery Sofitel VIE Hotel.
The cuisine of the VIE Hotel enjoys an excellent reputation for a reason – for many years now, chefs of rank, name and stars have been coming here to set new highlights and pass on their knowledge.
Since the beginning of 2020, Nico has not only been head chef at BELGA but has also risen to the management level of the Sofitel Bangkok Sukhumvit with the position of executive chef – congratulations.
Tom Köffers – Chef at Surf & Turf by Soul Kitchen in Phuket Town
When it comes to innovative food and unique textures, Chef Tom Köffers from Surf & Turf is a constant on Phuket. There may be many chefs who are able to convince – but Tom is able to do this with the most minimalist of requirements. Continue reading Tom Köffers – Chef at Surf & Turf by Soul Kitchen in Phuket Town
Meet the Chef
With “Meet the Chef” I have fulfilled a long-cherished wish of my heart. For many years I have appreciated cooking sessions – just as musicians love to hold jam sessions. Continue reading Meet the Chef
Jackie Amorn Prechawathanawong – Executive Chef at Mövenpick Resort Khao Yai
While visiting the wonderful Mövenpick Resort in Kao Yai, right in the heart of Thailand, I met the young and inspiring Executive Chef Amorn Prechawathanawong – Jackie for short. Continue reading Jackie Amorn Prechawathanawong – Executive Chef at Mövenpick Resort Khao Yai
Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket
Bastian Ballweg has been Executive Chef of The Pavilions Phuket since March 2022 and is also the chef of the Firefly restaurant located on the hotel grounds. He previously worked – for a good four years – as Executive Chef at the Marriott Nai Yang – Resort and Spa, which is also located on Phuket. Continue reading Bastian Ballweg – Executive Chef at Firefly and The Pavilions Phuket
Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok
During my short visit to the Richmond Hotel Bangkok I had the great luck to meet Chef Maew Pratumthip Trakoonsri. She is in charge at the Richmond Hotel when it comes to fine pastries, cakes, pies or any kind of dessert. Continue reading Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok
Supat Chinsangtip – former Executive Sous Chef & Chefkoch des VIE Hotel Bangkok
Chef Supat Chinsangtip has worked at the VIE Hotel Bangkok for a decade – he is the guarantor of high and consistent quality and has international experience. Continue reading Supat Chinsangtip – former Executive Sous Chef & Chefkoch des VIE Hotel Bangkok
Roberto Rota – former Head Chef of the VERO trattoria & wine bar Phuket
Chef Roberto Rota – in short Chef Roberto was the innovative driving force and the good soul of the VERO kitchen, the Trattoria & Wine Bar at the Pullman Arcadia Phuket. Here you can not only enjoy excellent food – from time to time very special events take place here. The portfolio of VERO’s cuisine ranges from down-to-earth mamma cuisine to Italian haute cuisine and the most delicious representatives of Mediterranean flavours in general.
Continue reading Roberto Rota – former Head Chef of the VERO trattoria & wine bar Phuket
Bunmee Nueangchaiyos – former Head Chef Arcadia Elements Phuket
PullmanChef Bunmee Nueangchaiyos – everyone calls him Chef Sorn – was the head chef of the Arcadia Elements Restaurant and sous-chef of many culinary events and functions at the wonderful five-star hotel pullman Arcadia Phuket.
It was a great pleasure for me to get to know him better in the short time we spent on Phuket. His friendly, open and always interested nature is more than a trademark. Continue reading Bunmee Nueangchaiyos – former Head Chef Arcadia Elements Phuket
Teemu Kaijanen – Head Chef of the Finnish Vaiha in Mikkeli
I had the good fortune to get to know chef Teemu Kaijanen better at the International Green Week. Teemu is a chef with heart and soul – he was born in Lappeenranta, in south-eastern Finland – and even as a child he was sure that cooking would be his profession. Continue reading Teemu Kaijanen – Head Chef of the Finnish Vaiha in Mikkeli