Time-saving, workload reducing and distinctive

New reality

Like other chefs, Pembert has been through challenging times. COVID, inflation and high costs of raw materials and electricity have caused him to focus extra on the stability of his business. “Moreover, I notice that these developments have caused our guests to change their behaviour. I want to respond to that as soon as possible. When do they eat at home, and when do they eat out? We are trying to get a grip on their new habits. We also need to understand what currently drives companies and what sort of events they will focus on in the coming year.”

To increase stability within Pembert & Company, Pembert has a management team that assists in developing events, organization as well as operations. He also pays constant attention to increased costs. Moreover, he has ensured a long-term vision within the company. “We focus on the things we believe in but are not afraid to make adjustments if necessary. In the distance, however, that dot on the horizon always remains visible. In this respect, cooperation with our employees is essential. We are dedicated to make our employees feel empowered and valued within our company. Our strength lies in cooperation.”

Smart solutions

Pembert also looks for cooperation with the right suppliers. “We look for products that offer the high quality we want to bring to all our kitchens, but that can also withstand the pressures within our business and help to reduce workloads where possible.” His choices include Debic Culinaire Original, Debic Roast & Fry, Debic Cream 40% and Debic Shapes and liquid desserts. “Debic provides smart solutions that enable us to save money, work more carefully, control margins and reduce waste. As chefs, this allows us to devote more creativity to the dish we want to serve - even if we’re serving thousands of them at an event.”

According to Pembert, the solutions offered by Debic for desserts are ideal. “Debic Shapes are perfect for weddings, events and festivals; they help reduce the workload considerably. We can spend time on our main dishes and not worry about the quality of the dessert. They are always good and of a high standard. Moreover, we can give them our own twist. The same goes for Debic’s liquid desserts. We boil the Debic Crème Brûlée to make a thicker mousse and then caramelise it in the desired shape. At other times we turn it into a classic crème brùlée. Debic offers us the chance to save time and reduce pressure while remaining creative and distinctive.”