News

Gastro Vision in Hamburg – The business forum for the industry's top decision makers

February 24. 2016

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.

Final of JUNGE WILDE 2016

February 24. 2016

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).

 

20. Rheingau Gourmet & Wine Festival

February 24. 2016

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.

New sous vide workshops online!

February 2. 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.

Intergastra 2016 - Star cuisine in trade show format

January 28. 2016

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.

Dirk Ludwig

November 5. 2015

"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. ...

Host in retrospect

November 2. 2015

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.

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