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.
There are many sous vide cooking workshops by experienced chefs to help you become familiar with sous vide techniques and how to optimize your own knowledge We have a list of workshops by the best loved sous vide experts including Bruno Goussault (FR), Heiko Antoniewicz (DE), Rich Rosendale (USA), George Stylianoudakis (GR) and René Widmer (CH) on our website for professional chefs and ambitious cooks alike.
METRO Cash & Carry, in collaboration with star chef Benjamin Maerz, will be presenting traditional German dishes, Japanese specialties and the latest dishes from star kitchens and top level gastronomy at the 1,200 square meter trade show stand from February 20 - 24, 2016 – including demonstrations using the fusionchef professional sous vide cooking technology by Julabo.
"Many years ago cooking and technology crossed roads and brought about the sous vide cooking method. This method, in combination with the coagulation of proteins, was one of the main advancements that has allowed cooks to develop new work systems, formerly unknown textures and to potentiate the flavor of food.
"In our butchery and in the catering business we run, we have the fusionchef Diamond M in constant use and cannot dispense this technique anymore. If it’s roastbeef, pork or steaks we simply adjust the requested core temperature and we have the time to tackle other tasks. ...
Along with our partners, we look forward to welcoming you to stand 1205 in hall 10 from Nov. 7th -10th 2015 for a sous vide cocktail and professional discussion about everything relating to the fusionchef and sous vide.
From Oct. 23rd – 27th 2015 visitors from around the world came together in Milan for the Host exhibition. fusionchef´s warm and invitingly designed booth was a hit and offered the optimal set up for detailed and professional discussions regarding sous vide.