From October 23–26, 2016 you can find out more about the benefits and effective use of our fusionchef sous vide cookers in professional kitchens. Our dealers will be glad to help you choose the ideal model to meet your requirements.
FÒRUM GASTRONÒMIC is BARCELONA
Stand D11-D23
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 presentation and exceptional approach to service are all hallmarks of Alex’s unique approach to bartending.
From June 26 to 28, 2016, two professional chefs will hold a live demonstration of the possibilities and benefits of using the Professional sous vide cooker from fusionchef. Visitors can come to Booth C15 on all three days of the show to sample culinary delicacies like pork belly, tomahawk steak, lamb, chicken breast, filet mignon, and baby carrots and receive firsthand experience with the quality of the sous vide technique.
Fine Food NZ in Auckland / New Zealand
June 26 - 28, 2016
Booth C15
Read more … Sous Vide at the Fine Food NZ show in Auckland / New Zealand
“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.”
Alex Kratena
Bartender
Congratulations Joachim Jaud on his victory in Junge Wilde-finals at the Gastro Premium Night in Hamburg: Congratulations for the title "Junger Wilder 2016".
In the grand final Joachim Jaud, Executive Sous Chef at the restaurant Opus V in Mannheim and newly crowned Junger Wilder 2016, was successful against Christina Steindl (Rohrmoser Cook GmbH, Bischofshofen) and Jürgen Kettner (Schöngrün, Bern). Lucki Maurer, member of the jury in 2016, was blown away by the performance of Joachim Jaud: "With just a few ingredients he brought the mouth to explode."
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.
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.
Read more … Gastro Vision in Hamburg – The business forum for the industry's top decision makers
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).
On March 14, 2016 the finalists will cook in front of 1,000 invited guests at the "GASTRO PREMIUM NIGHT" for the chance to be crowned the "JUNGER WILDER 2016". Whose dish will win over the jury and earn the coveted title in the grand finale at Karlheinz Hauser's Süllberg?
