Alex Kratena is widely credited for reinventing the traditional five-star hotel bar experience, making it relevant for 21st Century tastes and sensibilities. Attention to detail, playful presentat
“I’ve been working with the sous vide process for several years and have now permanently integrated it into our daily work flow. Cooking sous vide allows me to prepare regional products that taste as perfectly as they look for a multiplicity of guests.
fusionchef will once again be represented at the FHA in Singapore this year from 12-15 April 2016. This is a great opportunity to talk to our sous vide specialists and seek advice at Stand 2N2-03.
Ryan Clift and his team from the Tippling Club will provide culinary entertainment in a live cooking show. The star chef will be demonstrating the benefits of sous vide cooking with dishes such as "Salmon with eggs and potatoes" and "Slow-cooked neck of pork with fermented carrots".
„I love working with the Diamond from fusionchef by Julabo because of it’s accuracy, enhanced flavours and less ingredients needed to create complex flavours. I spend most of my time travelling, its reliability and durability makes it perfect tool to go around the world no matter if its a pop up, or jungle expedition.”
Congratulations Joachim Jaud on his victory in Junge Wilde-finals at the Gastro Premium Night in Hamburg: Congratulations for the title "Junger Wilder 2016".
Every two years representatives of the restaurant industry meet at égast in Strasbourg, one of France's leading trade fairs. From March 13–16, 2016 you can find out more about the benefits and effective use of our fusionchef sous vide cookers in professional kitchens.
Gastro Vision, will once again take place in Hamburg this year. From March 11–15 2016, decision makers from restaurants, hotels and catering will meet at the Empire Riverside Hotel to learn about new developments in the industry. In addition to the organizers, the latest food and beverage trends will be presented by cooks, bartenders, pastry chefs and baristas. Heiko Antoniewicz will also demonstrate the benefits of sous vide cooking as part of his cooking show.
After the preliminaries for the "JUNGE WILDE 2016" in Salzburg, Vienna and Berlin, the participants have now been chosen for the final in Hamburg: Jürgen Kettner (Restaurant Schöngrün, Bern / CH), Christina Steindl (Rohrmoser Kocht GmbH, Bischofshofen / AUT) and Joachim Jaud (Opus V, Mannheim / DE).
For 20 years the Rheingau Gourmet & Wine Festival has been a meeting place for discerning gourmets. In the last week of February and first week of March, national and international chefs will once again cook in selected locations at around 50 events.
As special guests this year, the organizers will welcome Pierre Gagnaire *** from Paris and Christophe Muller *** from Paul Bocuse Restaurant l'Auberge du Pont de Collonges / Lyon (three Michelin stars for 50 years) to the Rheingau.
Sous vide for touching and tasting at the Gulfood in Dubai: Heiko Antoniewicz will be using a small culinary sous vide selection to demonstrate live the advantages and possibilities for using the fusionchef professional sous vide cooker in gastronomy live on February 21 - 25, 2016.