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.
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.
Debic Mousse au Chocolat has now been on the market for 10 weeks and has proved to be successful and a big hit in restaurant kitchens. It's simple to use, fool-proof, contains high-quality milk chocolate, serves as a base for creative desserts, and so on.
And for those who would like to mix a larger quantity of Debic Mousse au Chocolat at once..... we did the test for you!
When you travel through Sicily, you can feel the island's rich history. You also taste it in its eclectic cuisine, which features Greek, Roman, Arab, Norman and Moorish influences blended with the characteristic simplicity of Italian cuisine. Basics include homemade pasta, fresh sardines, fresh fruit, ripe cheeses and olive oil. The saying ‘What grows together comes together’ perfectly encapsulates Sicilian cuisine. The climate and nutrient-rich soil provide ingredients of exceptional quality.
Tom van Meulebrouck's journey through Sicily and his encounters with its people inspired him to create a respectful but modern interpretation of the traditional Sicilian dish Bucatini con le Sarde.
Click here for the recipe. Azurra Palermitana - Bucatini con le Sarde
In this section we'll regularly catch up with inspiring colleagues so we can post their latest creations on our blog and have them share their technique and philosophy with us. Wouter Hanssens from De Pinte in Ghent and his wife Virginie started a delightful business in a historic building that's less than a 10-minute drive from Ghent. With over 10 years of experience, he has developed his own distinctive style: classic dishes with a twist! This exotic fruit cake is a perfect example of how to make a "2013 version" of a classic cake. The recipe is featured in the Debic Magazine Bakkerij, Spring 2013 issue.
This dessert is tribute to "The King" Elvis Presley. We created a new concept based on his favourite snack, a sandwich with peanut butter, banana and bacon. With this dish we are deliberately pushing the boundaries in terms of flavour profile. A flavour combination that is scary at first. This is extremely unusual. But what was the real challenge? The challenge was in finding the right combination of savoury ingredients in a sweet application. Chocolate formed the bridge...
The ‘white gold’ is at the height of its season once again and remains a true delicacy. Ask your local asparagus seller or greengrocer for asparagus with creamy white stems grown in cold ground. In this special recipe, cultivated herbs are combined with wild herbs that we found during a walk with herbologist Frank Radder. A silicon mould is made of the unpeeled asparagus, into which asparagus mousse is poured. Pouring the hot bouillon over the dish causes the mousse to melt, creating a traditional asparagus velouté. A classic with a twist!