
Taiwan HORECA
Visit fusionchef at the Taiwan HORECA!
fusionchef at the Taiwan HORECA
Taiwan Int'l Hotel, Restaurant & Catering Show
Visit our booth C1020 between June 24 to 27, 2015.
Visit fusionchef at the Taiwan HORECA!
fusionchef at the Taiwan HORECA
Taiwan Int'l Hotel, Restaurant & Catering Show
Visit our booth C1020 between June 24 to 27, 2015.
This year, fusionchef will participate again in the “ChefAlps” exhibition at the Zurich event location “StageOne” from 07 to 08 June.
At the event, the culinary elite will meet with many young talents, specialized journalists, and ambitious gourmet hobby chefs for many exciting stage shows and instructive expert talks.
File photo: ChefAlps 2012 with Douglas Baldwin and Heiko Antoniewicz.
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.
Read more … The new publication from Fackelträger publishing house
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. The App complements the existing Smartphone application for iPhone and Android devices and can be downloaded free of charge in the iTunes App Store or on www.restaurant.michelin.de
Read more … Easily find the right restaurant while on the road
fusionchef at the National Restaurant Association Restaurant, Hotel-Motel Show (NRA Show) in Chicago! Come by and see our units in action as Chef Vikki Krinsky & Chef Rich Rosendale, CMC cook up some tasty #sousvide samples! [Booth #7151]
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.
Date: 20 April, 2015 in Dortmund
Registration and further information at:
www.antoniewicz.org
Read more … Flavour Pairing für Profiköche: Der Foodtrend 2015.