Oliver Scheiblauer

"My life is divided into before and after sous vide!
I have used the sous vide technique for 6 years.

I cannot imagine my production and regeneration concepts without this method. Optimal planning without compromise: preparation of the highest quality products is only possibly with sous vide.

As with any new method reorganization is required in the beginning.
However, once this is done there are no more obstacles to a more comfortable day-to-day workflow.
I use the fusionchef for everything from hors d’ouerves to desserts."