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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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.
Ice cream is more popular than ever. It's delicious, versatile and with summer just around the corner, you have every reason to get creative! With flavours ranging from sweet to savoury, and from traditional with a twist to ultra-exotic, discover the cool trends of 2013 here. And be sure to keep checking in: we'll be featuring a new ice cream creation every week for the next ten weeks!
Although most Europeans are very familiar with barbecues, the contests held both in individual countries and at the European level are a recent phenomenon. The growing popularity of barbecuing has recently also extended into professional kitchens, indicating that this is no longer just a passing trend. Barbecues or wood-fired ovens have become a fixture in restaurant kitchens and chefs roast meat and fish just like their Palaeolithic forebears did centuries ago, but with modern-day precision.