Fruit compote with vanilla ice-cream from Danilo Ange
Fermentation – is a modern interpretation of a proven conservation method. Heiko Antoniewicz’s new book shows that this technique makes food not only more aromatic but also more salubrious.
Raw material – instructions on how to effectively refine perceived unspectacular ingredients:
The new iPad-App for Michelin restaurants features 13,000 restaurants in Germany with recommendations for every budget and taste.
fusionchef at the National Restaurant Association Restaurant, Hotel-Motel Show (NRA Show) in Chicago!
We congratulate Matthias Bernwieser to winning the finals of the contest “JUNGE WILDE” at the Gastro Premium Night in Hamburg: Congratulations on the title “JUNGER WILDER 2015”
As in the past years, fusionchef will be present at the Gastro Vision with extensive sous vide competence.
During his workshop, Heiko Antoniewiz not only explains the interplay of flavors but also demonstrates the creation of new dishes on the basis of aroma harmony.