René Widmer

  • Sous vide chef René WidmerRene Widmer
  • Sous vide Gastronomietechnik ProrestProrest Logo

"Since years we rely on the established technology of Julabo heating immersion circulation for our courses for molecular cooking and modern food technology.

The sous vide technology guarantees abolute precision of doneness and desired texture of any food: meat, fish, poultry, vegetables, and especially desserts."

René Widmer
Confederal Degreed Sales Manager / Chef de Cuisine / Training Manager Food Technology

Prorest Gastronomietechnik AG

Bahnhofstrasse 90
CH - 8197 Rafz