Cooking Creatures

Cooking Creatures

Cooking Creatures, favourite food and delicious people is an online magazine for the love of food and the people who cook it.
Cooking Creatures
Weitere Ideen von Cooking
It’s important to mix the different kinds of meat in the right proportion. The rate of fat in the meat is also important: For a good cheeseburger, you need about 20% fat in the beef to get a great taste, and to be able to grill the patty without using any extra fat.

It’s important to mix the different kinds of meat in the right proportion. The rate of fat in the meat is also important: For a good cheeseburger, you need about 20% fat in the beef to get a great taste, and to be able to grill the patty without using any extra fat.

The fries come with sea salt, and a choice of  freshly-made condiments like Bio-mayonnaise, Chili-mayonnaise, Aioli, or sun-dried tomato Aioli. They also have a special type of fry: Italian fries, covered in shaved parmesan and chopped rosemary as soon as they come out of the deep-fryer.

The fries come with sea salt, and a choice of freshly-made condiments like Bio-mayonnaise, Chili-mayonnaise, Aioli, or sun-dried tomato Aioli. They also have a special type of fry: Italian fries, covered in shaved parmesan and chopped rosemary as soon as they come out of the deep-fryer.

Jürgen Klümpen grew up in a little village right next to the Dutch border. After finishing an apprenticeship in Krefeld, he moved to Munich, then to Switzerland, and later to London. He studied Hotel and Business Administration. Then he went from New Jersey to Mexico City, where he stayed for one year, followed by five years in New York.

Jürgen Klümpen grew up in a little village right next to the Dutch border. After finishing an apprenticeship in Krefeld, he moved to Munich, then to Switzerland, and later to London. He studied Hotel and Business Administration. Then he went from New Jersey to Mexico City, where he stayed for one year, followed by five years in New York.

Burger de Ville is the product of an assortment of names they came up with in collaboration with the guys at 25hours Hotels and the Sven Hoffmann Design Office. They all liked the Anglo and Francophile connotations, which suited the metropolitan character of Berlin, but are rather rare in the Westside of the city.

Burger de Ville is the product of an assortment of names they came up with in collaboration with the guys at 25hours Hotels and the Sven Hoffmann Design Office. They all liked the Anglo and Francophile connotations, which suited the metropolitan character of Berlin, but are rather rare in the Westside of the city.

Originally, they wanted to operate from a regular food truck so they could set up our shop anywhere we liked; you can't really do that in Germany. Later, they decided together with 25hours Hotels (boutique hotels in Germany) that Hardenbergstrasse would be a great spot to do this; there are many burger shops in the east part of the city, but only a few in the west. So now they have this great spot with high visibility.

Originally, they wanted to operate from a regular food truck so they could set up our shop anywhere we liked; you can't really do that in Germany. Later, they decided together with 25hours Hotels (boutique hotels in Germany) that Hardenbergstrasse would be a great spot to do this; there are many burger shops in the east part of the city, but only a few in the west. So now they have this great spot with high visibility.