Press releases of fusionchef by Julabo

 
ww gourmetreise
"Under Pressure" - "Luftleere Weisheiten" (DE)
gourmetreise
ww Weltwoche / Nr. 50.12
"Zu Tisch - Unter Druck" (DE)
Weltwoche / Nr. 50.12
hgv HGV PRAXIS, Magazin 11/2012
"Sous Vide - Revolution in der Küche" (DE)
HGV PRAXIS, Magazin 11/2012
hotelier Hotelier, Magazin 11/2012
"Kochen im Beutel: Was bringt das?" (DE)
Hotelier, Magazin 11/2012
chefsbest Chefs best, Magazin Okt/Nov - 10/11
GRENZENLOS KREATIV! (DE)
Chefs best, Magazin 10/11
bioküche Die BioKüche, Magazin 4//2012
Sous Vide - Wissenswertes üner einen neuen Kochtrend (DE)
Die BioKüche, Magazin 4//2012
times The New York Times, Internet 08/2005
"Under Pressure" (EN)
TheNewYorkTimes, Internet 08/2005
chefsbest Chefs best, Magazin June /July 2012
Trend Sous Vide - XS (DE)
Chefs best, Magazin June / July 2012
chefsbest Chefs best, Magazin April / May 2012
Bring Taste to Perfection - Interview with Heiko Antoniewicz (DE)
Chefs best, Magazin April / May 2012
rollingpin Rollingpin, Magazin 123 / 2012
FOOD & BEVERAGE (DE)
Rollingpin, Magabzin 123 / 2012
saber saber y sabor, Magazin 134 / 2012
fusionchef de Julabo (ES)
saber y sabor, Magazin 134 / 2012
attrezzature.jpg Attrezzature, Magazin May 2011
Simple Sous Vide (IT)
Attrezzature, Magazin May 2011
attrezzature.jpg Attrezzature, Magazin May 2011
Simple Sous Vide (EN)
Attrezzature, Magazin May 2011
medical sports.jpg Medicalsports network, Magazin 03-11
Nutrition plan in bags (DE)
Mecicalsports netzwork 03-2011
chefs best.jpg Chefs best, Magazin December-January / 2010-2011
Interview with Heiko Antoniewicz
Chefs best, Magazin 2010/2011
forbes-india.jpg Forbes-India, Magazin May 2011
Sous Vide
Forbes-India, Magazin May 2011
1_6_2_Grande-Cucina-Wine-62010-1.jpg Grande Cucina & Wine, Magazin 6/2010
Cucinare a basse temperature
Grande Cucina & Wine, Magazin 6/2010
1_6_2_ahgz-1604-profis.jpg AHGZ Newspaper for Hotels and Restaurants, "Cuisine & More"
Professionals love Sous-vide
AHGZ, 2011, Edition No. 16, "Cuisine & More"
1_6_2_Presse_RollingPin.jpg American Express SELECTS Magazin 01/2011
Sous Vide Cooking
Amercican Express SELECTS Magazin
1_6_2_Presse_RollingPin.jpg Rolling Pin edition106
Sous Vide Cooking
Rolling Pin edition 106
1_6_2_Presse_Effilee-Sous-Vide.jpg Effilee edition November / December:
Info and Recipes for Sous-Vide Cooking
Effilee edition November/December
1_6_2_Magazin-Japan.jpg Sous-Vide Cooking in Japan:
The professional cooking
1_6_2_Magazin-Kueche-3.jpg Magazine for creative kitchen management November 2010:
fusionchef by Julabo
Magazine for creative kitchen management November 2010
1_6_2_GV-Kompakt-Nov-4.jpg Magazine “GV-kompakt” November 2010: 
Heiko Antoniewicz, Advocate of Sous Vide Cooking
GV-kompakt November 2010
1_6_2_Inside-5.jpg inside B 11.10 S. 25:
Julabo enters the culinary sector
inside B 11.10 S. 25
1_6_2_GV-Kompakt-okt-6.jpg „GV Kompakt“ trade magazine for catering October 2010:
Sous-Vide and Cook & Chill
GV Kompakt trade magazine for catering Oktober 2010
 

relevant.at:
Vacuum cooking, Gentle Cooking
relevant.at

1_6_2_strumenti-8.jpg Strumenti Cottura: 
Sous-Vide Garen mit fusionchef by Julabo
Strumenti cottura
1_6_2_AHGZ-sep-2-9.jpg „AHGZ“ – Newspaper for Hotels and Restaurants, 25 September 2010:
Less work, more flavor with Sous-Vide Cooking
AHGZ - Newspaper for Hotels and Restaurants 25. September 2010
1_6_2_AHGZ-sep-1-10.jpg AHGZ - 11 September 2010:
Sous-Vide – the cooking technique for gourmets
AHGZ - 11 September 2010
1_6_2_WhatsHot-11.jpg What's hot: 
Sous-Vide Cooking with fusionchef by Julabo
What's hot
1_6_2_AHGZ-maerz-12.jpg “AHGZ” - Newspaper for Hotels and Restaurants, 20 March 2010 No. 12:
Sous-Vide Cooking, stewing in its own juices
AHGZ - Newspaper Hotels and Restaurants 20. März 2010 No. 12
1_6_2_htr-13.jpg Dolce vita No. 8, 25 February 2010:
Sous-Vide Cooking, a technique exported to luxury cooking
Dolce vita No. 8 25. February 2010
1_6_2_Essen-Trinken-15.jpg Essen & Trinken” November 2009:
Sous-Vide Cooking conquers the restaurant kitchens of the world
Essen & Trinken November 2009

"For several years we have relied on JULABO – the pioneer of Sous Vide cooking – during the annual Rheingau-Gourmet-Festival." 

 Patrik Kimpel, Chef, "Hotel & Restaurant Kronenschlösschen"
Patrik Kimpel
Hotel & Restaurant Kronenschlösschen

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