Transferring the appliance technology to the developed food concept is done together with Alaksander Zupanc (concept developer and head chef). During training, the handling of the appliances and the special features of the technology are conveyed. Whether it is the application of induction technology with the best pots and pans, shock cooling, steaming, dry-steam cooking, low-temperature cooking, sous vite, or traditional wood or charcoal firing in special grill and baking ovens - we master all cooking methods and can convey them to others, too. Working successfully with specialists on our premises, using the technology decisive for your concept, food styling and presentation of dishes, as well as the ability to calculate and achieve results whenever needed – these are all part of our briefing. For the training, which takes place over several days, all materials and equipment are available that are needed for the theoretical work and the practical implementation. The accommodation of the participants is taken care of on our premises.