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.
Be inspired by our stories or refine your selection using the filters.
Good intentions for a brilliant 2018
The first month of the year is the perfect time to adopt New Year's resolutions for your foodservice business or bakery. Choose here from a wide range of options.
Cooking lobster without the stress
Lobster, the pre-eminent holiday dish. Learn how to cook live lobster humanely and prepare it in a surprisingly creative way for an exclusive feast.
Crème Brûlée Debic
Making a crème brûlée isn't all that difficult, but things don't always go to plan. With Debic Crème Brûlée Bourbon you can make high-quality crème brûlée quickly and without any risks! Culinary advisor Sofie tells us how.
What’s the best way for selecting and storing oysters?
These days, there are more and more oyster varieties available on the market. Find out how to select the right oysters, how to recognise quality, the best way to store them and what to serve them with.
Desserts: Maximum effect, minimum preparation
Making gorgeous desserts that have something to please everyone, with a minimum of staff, in the twinkling of an eye, and with a fine profit margin? Debic Desserts are the key.
Why is real vanilla so expensive? And are there any substitutes?
The price of real vanilla has risen tenfold in a short period of time. Where does it come from, how do you recognise good-quality vanilla, how best do you store it and: are there any alternatives?
Horeca Expo 2017: what’s new in our sector?
Horeca Expo in Ghent is a great place to get an idea of what’s happening in the foodservice world. Discover some trends that stood out during the 2017 edition.
Liven things up with Facebook
The holiday season is the ideal time to organise something special at your bakery. Discover how you can promote it yourself via Facebook.
MUST EAT LONDON: a ‘must read’ for your city trip
In the 'Must Eat' series (Lannoo), the London edition is truly a 'must read' for anyone who wishes to try the true flavour of the culinary capital of Europe.
What makes the Samba® by Wittamer legendary?
In the 107-year history of Maison Wittamer, the philosophy and a whole host of recipes have remained almost unchanged, such as the iconic Samba® cake. Find the recipe here.
A ‘patisserie’ Sunday in Paris
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.
Must Eat Paris: the favourite places of master foodie Luc Hoornaert
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.
