{"id":3090,"date":"2022-12-16T10:17:29","date_gmt":"2022-12-16T10:17:29","guid":{"rendered":"https:\/\/www.100200.kitchen\/2022\/12\/16\/kvp-everything-new-in-the-100-200-kitchen-in-hamburg\/"},"modified":"2022-12-16T10:17:29","modified_gmt":"2022-12-16T10:17:29","slug":"kvp-everything-new-in-the-100-200-kitchen-in-hamburg","status":"publish","type":"post","link":"https:\/\/www.100200.kitchen\/en\/2022\/12\/16\/kvp-everything-new-in-the-100-200-kitchen-in-hamburg\/","title":{"rendered":"KVP- Everything new in the 100\/200 kitchen in Hamburg"},"content":{"rendered":"
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Dear friends and guests of the 100\/200 kitchen,<\/strong><\/p>\n

If you have known us for a while, you may have heard that we love CIP.
\nThe “continuous improvement process” is the core of our work philosophy and the Academy.
\nOf course, you can’t always work on everything at the same time (which sometimes drives us crazy).
\nBut: when things have their time, they are tackled.
\nLike our new website.
\nAnd the new menu.
\nBut take a look for yourself… <\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Please stay with us until your next visit to 100\/200.<\/p>\n

Best regards,<\/p>\n

Sophie Lehmann and Thomas Imbusch <\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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There are many ways to experience the 100200,<\/h3>\n

and so that you can always choose the right version for you, we have given our website an update. Janis Kramer<\/a> from Digitalfunken has taken our content and the wonderful pictures by Ren\u00e9 Flindt<\/a> and reorganized them with a fresh look.
\nThe site is not quite finished yet, but you are welcome to take a look at it.
\nPretty elegant and clear, isn’t it? <\/p>\n

So now you’re spoiled for choice – when will we see you again in the 100\/200? <\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n

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First exam week in 100\/200 kitchen<\/h3>\n

In the heart of the 100\/200, the academy <\/a>, the gastronomy as we have come to know it is slowly but steadily changing.
\nAnd now the first graduation is indeed imminent.
\nIn the last weeks of “Feld&Flur” <\/a> from June 20 to 24<\/strong>, our Anton will have his big exam week.
\nEvery day he will dedicate himself to a different basic task in the restaurant and get everything ready so that he can serve his final menu on Saturday, June 25, 2022<\/strong>. <\/p>\n

We invite dear companions<\/strong> who would like to get involved in an exciting, perhaps not perfect but certainly very emotional service.
\nPlease feel free to send us a short e-mail. <\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Speaking of improvement…<\/h3>\n

We do gastronomy because there is nothing better for us than food and drink, craftsmanship and enjoyment.
\nIt is both a luxury and a policy and an incredible blessing that we are able to make a living from it.
\nBut first and foremost, of course, for you, dear guests.
\nYour feedback helps us to improve and make the 100\/200 an ever more special place that attracts the right people.
\nYou are welcome to do so directly via Tock (not publicly) or via the usual channels.
\nLong live dialog and further development! <\/p>\n<\/div>\n<\/div>\n<\/div>\n

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And a little more history…<\/h3>\n

After more than 12 months, the 10th podcast episode of the Brandherd Esskultur podcast <\/a>is finally online and an explicitly requested one at that: Why is everything the way it is with us?
\nWe are happy to tell you in the little chat that is now online. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Dear friends and guests of the 100\/200 kitchen, If you have known us for a while, you may have heard that we love CIP. The “continuous improvement process” is the core of our work philosophy and the Academy. Of course, you can’t always work on everything at the same time (which sometimes drives us crazy). […]<\/p>\n","protected":false},"author":3,"featured_media":2927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[85],"tags":[],"class_list":["post-3090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-archive"],"yoast_head":"\nKVP- Everything new in the 100\/200 kitchen in Hamburg - Restaurant 100\/200 (2 Michelin Sterne) und GLORIE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.100200.kitchen\/en\/2022\/12\/16\/kvp-everything-new-in-the-100-200-kitchen-in-hamburg\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"KVP- Everything new in the 100\/200 kitchen in Hamburg - Restaurant 100\/200 (2 Michelin Sterne) und GLORIE\" \/>\n<meta property=\"og:description\" content=\"Dear friends and guests of the 100\/200 kitchen, If you have known us for a while, you may have heard that we love CIP. 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