Die Zukunft der kulinarischen Innovation | Ein Gespräch mit Tina Li & René Bachmann

In Part 3 of this exclusive interview series, René Bachmann, founder of mybow® Brand Consulting / China Foods Alliance, and Tina Li, founder of VenturePeakTalk, dive into the future of food and cultural fusion.

• Could Swiss cheese fondue & Chongqing hot pot base be the next big culinary trend?
• How can tradition and innovation go hand in hand in the food industry?
• What role does cultural exchange play in shaping the way we eat?

René shares his vision for the future of Chinese cuisine in Switzerland, exploring how new flavors, local ingredients, and global influences are shaping the next generation of dining experiences.

This video has been originally published in China by VenturePeakTalk and is shared by Western platforms via China Foods Alliance.

Watch Part 3 now and discover the exciting possibilities at the crossroads of tradition and innovation!