Marius Tim Schlatter

The poaching and the way aromas are intensified when the process is correctly done are the most important aspects for me. The Diamond Z from fusionchef by Julabo opens new perspectives for my cooking: whether cooking a la carte, banquets or on the road.

The tastes can be exponentially intensified any way you want with the sous vide technique. That means for me, as a chef, a huge reduction in work and a unique selling point in a highly competitive market.

And the business aspect should not be underestimated either. Less cooking loss and faster regeneration during high-traffic times makes it possible to offer guests high quality with fewer kitchen staff.

Marius Tim Schlatter
Chef

Gasthof Lamm & Manufaktur Jörg Geiger
Eschenbacherstr. 1
73114 Schlat
www.lamm-schlat.de