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.
Recently, a special product was introduced that can be used to design your own silicone moulds for gourmet dishes. Now, you too can be an artist in the kitchen and create your own culinary mould for creams, mousses, ice cream, jelly or chocolate, in a snap. That's how it works.
At the last Coupe du Monde, the Singapore team poured a homemade, neutral and transparent glaze over their Frozen Fruit Entremet, creating a thin, glistening layer with a subtle flavour. It’s a basic recipe which from now on will be featured in our extensive cookbook of the most sought after and popular recipes. The technique is simple and can be adapted to serve as a base in other recipes by adding some aroma compound or food colouring.
During the last World Pastry Cup, we saw many similar entremets finished with the shiniest glaçages. More information on this will follow in due course. The Belgian entry was a less traditional three-dimensional clock which was finished with a stunning original look.
We were given the opportunity to taste this exceptional cake creation during the preparations for the final and, in my opinion, this taste combination is perfectly suitable for every bakery. Here are their recipes…
From now on you will have direct access to new trends, recipes, tips & tricks from all over Europe. We set up this blog because Debic deals with professional kitchens, restaurants and bakeries on a daily basis. This generates a whole lot of inspiration, courtesy of the pros themselves. We'd like to share this inspiration with you! The blog will be updated every week. So be sure to come back and share your views with us.
Meanwhile, take a look behind the scenes!
See you soon!
Bruno Van Vaerenbergh and Tom van Meulebrouck, culinary consultants at Debic
From time immemorial the clippings and peel of asparagus have been used as a good basis for an asparagus velouté. This is because the taste molecules in asparagus dissolve easily in water. By cooking the asparagus in butter, the water-soluble taste molecules do not dissolve and hence all of the taste are retained in this noble vegetable.