Dear Customers & Partners,
There’s more to a cow than just its fillet. No cut of meat illustrates this better than the hanging tender.
The Corona crisis brings new challenges, which the gastronomy has to face.
The magazines are available free of charge.
Are you interested in learning Sous Vide cooking from scratch or in refining your Sous Vide techniques? We offer a selection of courses by renowned chef Dr. Bruno Goussault.
Would you like to visit us at the fusionchef stand at the HostMilano? send us an e-mail and you will receive a free ticket
fusionchef USA will be represented at "The NAFEM Show" in Orlando from 7-9 February 2019. This is a great opportunity to talk to our sous vide specialists. USA fusionchef Chef Ambassador Peter Barlow of Niteshade Chef Collaborative will be doing a sous vide steak with a winter roots foam, toasted yeast, and shiro-dashi.
Are you interested in learning Sous Vide cooking from scratch or in refining your Sous Vide techniques? We offer a selection of courses by renowned chefs like Heiko Antoniewicz and Dr. Bruno Goussault. Register for a one-, three-, or five-day course and discover the tricks of Sous Vide professionals within an intensive training course.
For me, this device is so absolutely useful, because I can always have it with me when I cater. It is super small and easy to transport.