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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Although sweet ice cream with seaweed may seem like a bizarre combination at first, the flavour's actually not nearly as strange as you think and resembles green tea, except it's not as dominant. For this creation we were inspired by a recipe from the Nordic Food lab.
In today's blog post, we would like to highlight the entremets of the French winning team, with which they scored high during the 2013 Coupe du Monde la Pâtisserie. We're focusing on the jelly they used to douse these entremets. By using Isomalt® and condensed milk, they showed a clear preference for non-traditional ingredients. Either way, the result is very tasty!
The culinary world is gradually making way for a new era, one in which several leading chefs are abandoning complex, sophisticated cuisine with its abundance of techniques and ingredients in favour of a far simpler, more economical cooking style. Pioneered by Amsterdam-based restaurant 'Gebroeders Hartering', this new style - known as 'Nouvelle Rough' - has made a splash in the culinary world and has already attracted many devotees. This is a gritty, no-nonsense cuisine based on a set menu, where you are expected to share dishes with your fellow diners.
The recipe for this glaze comes from the American team of pastry chefs. It's a familiar recipe and process, known in our part of the world, but we'd like to include it anyway. By using cocoa powder you end up with a very dark, almost black jelly. The gelatine ensures that the finished pastries will retain their shine after you remove them from the freezer.