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.
Our dealers will be glad to help you choose the ideal model to meet your requirements.
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.
We hope to welcome you at Stand Z4-D8 in the Za’abeel Hall 4!
Read more … Gulfood Dubai – Cooking show with Heiko Antoniewicz
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.
Read more … Intergastra 2016 - Star cuisine in trade show format
"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.
I can confirm from my own experience that the sousvide technology of fusionchef is the best I know of. It is the most precise one with the most comprehensive types of use."
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.
Come pamper your taste buds with delicious sous vide creations such as goose, pork belly, spareribs, cauliflower and octopus.
Alles für den Gast Herbst
Messezentrum Salzburg
Halle 10, Stand 1205
Read more … Everything for the Guest, the Exhibition highlights from Salzburg
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.
"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. ...
This device is the perfect tool for preparing food in a stressless way. Due to the high precision everything is made to perfection. This is perfectly what is needed for preparing high quality meat.
The fusionchef Premium Sous Vide Collection can be seen at HOST in Milan (Oct. 23rd – Oct. 27th) . Experience the finest sous vide kitchen with Danilo Ange on the fusionchef stand.
Our specialists will answer your questions about our love and devices around the theme of sous vide. Let yourself inspire of the possibilities that this type of cooking is able to offer to you.
Visit us in Hall 11 at our booth T52.
Once again, we are offering newly available, second-hand units at top-notch terms on our website.
