Marcus Heerin
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"We are a competence center for initial, advanced and continuing gastronomic training in the Hannover regions. We continuously strive to integrate modern cooking technologies in our training.
In the activity-based training for the professional cook m/f we use the fusionchef in combination with theoretical and practical lessons. The trainees compare classic cooking to sous vide cooking with a fusionchef unit. Among others the following aspects are examined:
- Sensory comparison of the cooked products
- Comparison of shrinkage
- Cost analysis
- Hygienic requirement for sous vide cooking
The fusionchef is ideal when addressing the subject of cooking sensitive food with the sous vide method in vocational theory and practice."