Discover the Debic stories
We don’t need to tell you that the foodservice world is buzzing with activity. But how do you stay up-to-date with the latest developments, professional events, inspiring stories and practical techniques among all the daily hustle and bustle of running your business? Together with our culinary advisors, we keep our finger on the pulse and let you know what’s happening in our colleagues’ kitchens and workshops. So you always know what is happening in the foodservice world.
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Mixing business with pleasure should be obligatory as a remedy against burnout, stress and tedium. That's what Bruno Van Vaerenbergh thinks, anyway. For him, an afternoon in Paris is the ultimate way to relax before starting the busy working week among his French colleagues. Which patisserie addresses in Paris did he discover this time? Do keep reading.
One of the most frequently asked questions among foodies is “Do you know a good, trendy restaurant in Paris?" Of course everyone has a handful of must-go places in their smartphones. What's more, there are many specialized websites that list a series of places to eat by arrondissement, although tourists posting reviews often mistake quantity for quality." Guest blogger Marc Thoonen tells us more about the next book in a series that is entirely focused on quality.
At the end of September 2017, Belgian chocolate and chocolate makers were again in the spotlight at the Belgium Chocolate Awards. Bruno Van Vaerenbergh was there as a member of the jury and saw that it was good. What’s more, not only did it look good, but it tasted delicious, despite some technical imperfections here and there. Read his report here.
As we step into Marijn Coertjens and Christa Muyldermans’ new shop in Ghent (Belgium), the lighting fixtures are just being hung. Eye-catchers in shiny metal, designed by Marijn. This gives you an idea of what this master chocolatier & pastry chef has up his sleeve: creativity that is closely linked to fashion and design. We chat with him and his partner Christa about starting their own business and their ‘tandem’, the collection of pralines and the busy agenda that lies ahead of them this autumn.
The Carambar is the most perfect mistake. According to folklore, this unique sweet was invited by a certain mister Fauchille while he was attempting to make caramel. But since he added more cocoa than was necessary, he ended up creating the Carambar. Whoever came up with the current name probably didn’t waste too much time thinking about it: it’s a combination of caramel and candy bar!
...and on the seventh day He created Pasticceria Giovanni Scaturchio. A name that is spoken in Naples with just as much pride, love and affection as la mia mamma, Diego Maradona and Dries Mertens. Founded in 1905 by Giovanni Scaturchio, this bakery is one of the most authentic pasticerrie in Naples. To not pop in for a visit would be a crime. And if there is such a thing as heaven, we definitely want to go there.
How far can you push your boundaries? Patisserie and chocolate: can you actually export those products? Definitely, was Lucio Bellavia’s answer when we spoke to him in his eponymous pasticceria in Naples just recently. He uses special packaging, dry ice, pallets and couriers to distribute Bellavia’s pastries all over the world. But there is another way. Wittamer has proven that; the world-class, Brussels-based patissier introduced the Japanese to the Samba®. Pastry chef Christophe Roesems on exporting, tradition and innovation.
On our inspiration trip to southern Italy, pizza was everywhere. Gino Sorbillo is thé icon of Italian pizza, or should I say Neapolitan pizza, because that’s the place where the pizza story all began. While we were there we didn’t want to miss out on trying a new rising star of the food world, the pizza fritta, before it starts making waves across the rest of Europe. We talked to Gino about his family, his passion for Naples and pizza.
‘Mounting’ is a classic way of binding a sauce. Not only does mounting make the sauce thicker, fuller, and creamier, it also gives it a beautiful shine and a smooth, airy structure. Has it been a while since you used the mounting method? Then it’s time to refresh your knowledge and get started with a base sauce and five delicious mounting butters. Really handy for your 'mise en place' and good for the workload!