Category: Kitchen philosophy

Back from entrepreneurship. Lessons learnt.

Posted on by Florian Huber

The context

After a decade in fundamental research in-between physics and cell biology, I decided to quit academia in 2015 and to start my own company in a completely different area: KÄNDI– a company about the development and small-scale production of high-quality, sustainable sweets. Beginning of 2018 I finally decided that I had to stop this endeavor. Since then I have moved back to scientific research where I now work as a data scientist.

Thirteen month after making one of the most difficult decisions I have ever made, namely to stop with this company, I finally want to share some of the lessons I have learnt.… Read the rest

My microbes and me

Posted on by Florian Huber

During the last year I frequently stumbled over research related to the ‘microbiota’ (sometimes referred to as ‘microbiome’), which simply stands for the myriad microbes we carry around. It immediately caught my interest when I first learned more about it. I can still remember that I was totally sure that I had found a typo when I first read that we have 10-times more of those little creatures in our body than human cells!

My microbes and me - fascination microbiota, microbiome … Read the rest

Beyond Criollo, Trinitario, Forastero

Posted on by Florian Huber

When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa butter. But all of this can only enhance or suppress the flavors that come from the cacao bean itself. The bean flavors are strongly influenced by the process of fermentation and drying. Finally, beyond that come two major labels: geographical origin and cacao variety.… Read the rest