Business tips

Keeping calm in the heart of Amsterdam

Chef Robert Hoffman never ceases to be amazed by the amount of people lining up in front of his door.

Constant innovation to stay at the top

According to Bernard Proot, owner of patisserie DelReY in Antwerp, for a long time nothing was more beautiful than making products that enjoys the consumer.

How to boost your business : Menu Engineering

Your menu can be a useful tool. Read on to learn how using smart strategies and layout techniques can help optimise your menu and boost your business.

Christmas traditions and innovations

Play with traditions and innovations for Christmas. Choose a menu brimming with traditional preparations and add a special touch.

Ask our chefs

Knowledge is often transferred from one generation of chefs to the other. We take many things as truth, but sometimes we wonder why we do certain things and whether we can do better. Debic has a team of Culinary Advisors throughout Europe with a wealth of knowledge and experience that we are happy to share with you.

Ode to the classics

Explore the origins of Tarte Tatin, from the Tatin sisters’ creation to Parisian twists. Discover culinary insights and timeless dessert secrets.

Cooking with dairy products from the family farm

Brothers Jan and Frans Smink, a Michelin-starred chef and a dairy farmer, explore sustainable link between their work and unique location and home Wolvega.

Street food as a source of margins

Since the coronavirus, we are all looking for new sources of margins. Street food offers a good deal of inspiration.

"Everything is about working quickly, efficiently and profitably"

Kim Vandierendonck and Jordy Vanderwee, owners of Harbour’s Kitchen in Bredene, Belgium, are constantly looking for smart solutions to get at least the same work done in less time with fewer staff.

Let’s go wild!

Economie culinaire by Cauderlier describes rarely used techniques, especially for cooking game. Time to rediscover these centuries-old techniques!

Summer dishes

In your head and on the plate, you can travel every day. With these sunny recipes, you can take your guests to most delicious places.

Sweet good bites

Sweet bites, the tiny little desserts that are a sign of ultimate hospitality, are key to draw consumers back to bars and restaurants after past year.

Ask our chefs

Knowledge is often transferred from one generation of chefs to the other. We take many things as truth, but sometimes we wonder why we do certain things and whether we can do better. Debic has a team of Culinary Advisors throughout Europe with a wealth of knowledge and experience that we are happy to share with you.

Quick dessert fillings for your bakery

Debic liquid desserts like Panna Cotta or Crème brûlée are smart solutions to make high-quality desserts quickly.

Caramelised cream as a surprising base

Using caramelised cream as a base for a cream sauce allows you to make dark sauces with new flavours without having to add broth for that umami flavour.

Jorran Musters

"Debic Culinaire is a perfect match with our artisanal cuisine"

Infusion

Dairy products will very quickly absorb other flavors from their immediate environment. Infusion is a simple technique to prepare tasteful creams.

Chef on a journey

We speak to Frank Haasnoot in the Netherlands, where he once again has a permanent place after traveling around the world. He has worked in New York, Kuwait, Hong Kong and Taiwan, among others. An interview with a restless soul, top pastry chef and entrepreneur in heart and soul.

Legendary desserts across the globe

Timeless desserts like tiramisu, baklava, and cheesecake have been loved for decades, each having unique variants and flavors worldwide.

Streamlining Banquets: Chef Rob van Osch at Van der Valk Eindhoven-Best

Chef Rob van Osch uses Debic dessert bases to streamline dessert preparation for large events, ensuring high quality and guest satisfaction.

How to deal with food waste according to the Vermaat Groep

The fight against food waste is a continues process. Debic is proud of customers such as the Vermaat Groep because they stand up for what’s right. We should all try to waste less food and create a more sustainable future. Will you join us on this journey?

Pizza and pasta as a source of margin

Pizza and pasta are an excellent source of margin. And you can even give a surprising Asian twist to these Italian classics.

Debic, quality you can trust

Dairy products of the highest quality, developed for professionals: that is what Debic stands for. Discover how we guarantee you that unsurpassed quality.

Running a sustainable business: tips & tricks

Doing business these days also implies being sustainable, especially in the food industry. We collected some tips & tricks for restaurants or pastry shops.

Summer butter and winter butter

Butter is one of the most versatile fats we have and a major source of flavour in a wide range of bread and pastry products. The composition of butter varies throughout the year. To start with, you have summer butter and winter butter. Additionally, Debic also developed performance butters, which have the same solidity and elasticity all year round.

Savouring the unexpected: Herman Cooijmans' culinary masterpiece

The young chef at restaurant Eden* in Valkenswaard was awarded a Michelin star when he was barely been a year in the business for his eccentric culinary experimentations.

Debic desserts for takeaway

To cater to their clients, chefs are looking for takeaway and home delivery options for their dishes, including their desserts. Read on to discover how Debic is helping them out with this Takeaway Dessert concept.

Chef Theo on Debic Cheesecake

Chef Theo van der Waard of Het Lokaal in Drunen shares how Debic Cheesecake simplifies dessert prep, saving time and costs while enhancing creativity.

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

Less prep, more cheesecake

With Debic Cheesecake you get the perfect combination of ingredients right in your hands.

"It is easier to work with high-quality ingredients"

At the first edition of the World Chocolate Masters in Poland, Mirosław Koś won the title of Master of Chocolate Creativity.

Christmas: tips for professional chefs

The streets and shop windows are adorned with lights and decorations. Homes and balconies are decorated and Christmas is in the air. The time has come for business dinners and evenings spent with friends and family in restaurants exchanging greetings and gifts. Horeca professionals cannot be unprepared for what is perhaps the most important time of the year!

In good hands with your challenges

For whatever your challenge: we have the solution for you. You are in good hands with Debic.

Creating cuisine with heart

Interview with Alberto Gipponi, restaurant Dina

Umami Mia

With Debic's step-by-step plan you can create sauces with an explosion of flavour in three simple steps.

Barbecue techniques in a professional kitchen

Barbecueing has become much more than baking hamburgers on a grill. (Re)discover a few basic techniques on the barbecue in this article.

Benoit Dewitte: "To be successful, you have to make choices"

Star chef Benoit Dewitte is with his family on Saturday, sharing his journey behind the successful of Benoit and Bernard Dewitte restaurant.

Food to power your team

The ultimate dishes for your staff in just 15 minutes. Do you want to discover how you can prepare a healthy dish for only 3 euros per person?

Panna cotta

Panna cotta means nothing else than boiled cream and is a real Italian classic that shines of simplicity. This is often served in glassware or porcelain jars. Today you see also more and more "deposited" variations as part of a dessert. The shape of this released panna cotta probably reminds you to the Mona desserts. However with you can use these puddings unleash creativity. Experiment through cream with to infuse special flavors and to combine.

Meat substitutes increase your margin

By using more vegetables and less meat or fish on the plate, the cost of your dishes will be lower and the margin higher.

‘If you’re average, you’ll lose the game’

The Spanish chef Vincente Rodriguez teaches himself to cook by endlessly watching and tasting. Gradually, he developed his own signature.

Spray can techniques

With these decorative techniques, you can give your creations a contemporary look. By moving the tip of the spray can in different ways, you create a variety of new types of presentation.

Maximizing desserts: Tips for chefs to boost turnover

How can you increase your turnover with desserts and achieve the best margins with your dessert menu? It’s a matter of being able to tempt and calculate.

Mousse

The most classic way to give structure to a dish: the mousse. Discover our step by step technique and get inspired by our recipes.

Time for sustainability

We from Debic think it is time for Sustainability! We give you our tips and tricks!

Striving for consistent quality

Chef Daniele Rebosio breathes new life into old traditions and regional dishes from Liguria.

A guide to gelling agents for chefs

Explore the essential gelling agents for chefs. Learn which one to choose to help you elevate your sauces and desserts with perfect texture and stability.

‘My hands are my tools; they translate what inspires me from within.’

Interview with Gaetan Fiard, chef at Grand Hotel Intercontinental, France

"Maximalist restaurants and the ketchup and mustard theory"

The use of colors in restaurants.

Classic patisserie with a Malaysian twist: Voilà brings world-class patisserie to Asia

Since winning the Coupe du Monde de la Pâtisserie (World Pastry Cup) in 2019, Otto Tay and Loi Ming Ai, their victory led to their own online patisserie shop: Voilà. ‘Now everyone can finally taste our creations.’

High Coffee

No matter which guests you have at the table, almost all of them will order a coffee afterwards. Give that coffee a tasty upgrade and turn it into a high coffee with the help of Debic’s liquid desserts. This can be a great opportunity for a finale with a wow effect!

Mascarpone: full flavour, firm shapes

For both sweet and savoury dishes, mascarpone can taste full and flatty. To make the use of mascarpone easier, Debic introduces Cream Plus Mascarpone.

"Constant ingredients give us time and peace of mind"

Cheese sticks are in high demand at Bakkerij Beerse in the province of Noord-Holland

Caramelising cream under pressure

In a pressure cooker, you can raise the temperature and speed up the cooking time, allowing the cream to caramelise without a lot of liquid evaporating.

Shapes at De Heeren van Soelen and Park Inn by Radisson

That’s why Debic offers chefs a helping hand with Debic Shapes

Debic’s sustainable approach

Sustainable techniques and ingredients are essential in your work as a professional in the hospitality industry. Debic helps you make the right choices.

One Michelin star Chef Dennis Huwaë is mindful about his time: Live to work or work to live?

The co-owner of restaurant Daalder* in Amsterdam, Dennis Huwaë believes in prioritising tasks that he enjoy doing.

'Generosity is my signature dish' at restaurant Ursus by Clément Bouvier

Delve into his flavor-filled creations, cost-saving tips and commitment to service

Vegetables techniques

By using different techniques, different flavors and textures can be achieved from the same vegetable. We will show you several techniques that you can use.

Tips for reopening your business after lockdown

Discover our tips and advice on dealing with kitchen staff, setting up your eating area, organizing service and ultimately creating a safe customer experience during times of crisis.

Cream in all shapes and sizes

Using cream is indispensable in many different preparations in the kitchen. We use it to bind our sauces and decorate desserts and buffets. We use it in (savoury) mousses and pipe it on hot drinks. People have been using whipped cream since the sixteenth century. That means it has existed for 350 years.

Time-saving, workload reducing and distinctive

Swedish chef Daniel Pembert is driven by the desire to never stand still.

Perfecting the process with the right supplier

Young Spanish chef Carlota Claver feels supported by her family in her work and by her guests, who go home feeling satisfied after eating at her restaurant.

Le Croquet

The croquette is an age-old product that has stood the test of time. Discover our salpicon recipe for the base together with some inspiring recipes.

Gelatin

Gelatin (E411) is a natural ingredient derived from collagen taken from animal body parts. It’s colourless, translucent, flavourless type is used in the food industry for jellifying soft and liquid preparations.

The perfect menu for the festive season

We selected some festive dishes that are suitable for eating in as well as takeaway or delivery. Including practical tips for preparing a menu with a smaller staff, that your customers can finish at home.

Cooking Asparagus in Butter

Discover how to prolong the asparagus season with this simple technique that also preserves all the flavours of this noble vegetable.

Madrid Fusion 2022: beyond the product

Debic aims to inspire. Luckily, there are many incredible chefs who share the same mindset as Debic. They want to create beautiful, innovative and unreal recipes. At Madrid Fusion 2022 - the most progressive culinary congress in the world – Debic collected stories worth sharing.

The fight against food waste

Food waste affects all links of the food chain: from the field to our plate. Preventing it is
not just an ecological necessity. It's also ethical and economically important.

Classic cream puff deserves a modern and tasty twist

Cream puffs: the round version of the world-famous éclairs. They belong in the internationally renowned series of macarons, croissants and millefeuilles.

Easter egg techniques

The shape of an egg is known to everyone. But as a chef you can bring an egg in different shapes! We cover a number of techniques and addings so you can give the eggs a nice twist during Easter.

The comeback of the tartelette

One of the interesting outcomes of the pandemic is the comeback of tartelettes. A golden crust that serves as the base for a wide range of creations.

Which butter for which pastry?

Choosing technical vs traditional butters with Spanish pastry chef Daniel Álvarez

Tasty snapshots of your creations

Social media is essential to interact with your customers. But this requires attractive photos of your creations. We asked advice from photographer Kasper van 't Hoff and pastry chef Niek Bossaert.

Say (cream) cheese!

Perfect texture? Check! Balanced taste? Check! Ideal for baking, cooking, spreading and decorating? Check! And also suitable for sweet and savoury creations? Check!

The Italian chef Rocco de Santis is a ‘work in progress’

Fresh pasta, creamy desserts and dishes with the taste of the sea. Chef Rocco de Santis takes his Italian roots along to every kitchen in which he cooks. At present, he is working as Executive Chef at Santa Elisabetta, a restaurant in the Byzantine Pagliazza Tower, inside the Brunelleschi Hotel in Florence, for which he earned two Michelin stars.

Fusion and molecular cuisine: Trend, fad or culture?

This article take you on a journey through the globalization of kitchens. Are these merely a trend or fad, or a cultural symbol that will still lie ahead?

Efficiency in patisserie: Ducobu's lessons from the crisis

Marc Ducobu, Belgian pastry chef's secrets to thrive amid rising costs and energy crisis

Boost your immune system

Good nutrition plays an important role, so tell your guests what ingredients you use and explain how they give the immune system a considerable boost.

“I make sure every aspect is focused on.”

Interview with pastry chef Joost Arijs.

Debic: main partner of the Pastry World Cup

For over 20 years, Debic has been a proud partner of Coupe du Monde de la Pâtisserie, where it was decided which country and chefs makes the best pastry.

Technical perfection

Debic will never let you down: with fresh inspiration and classic techniques, sometimes in a new and revamped version. Sharing together will take us to technical perfection.

Finger-licking good

There are excellent convenience products on the market. For example, they enable you to make the tastiest finger food in no time at all.

‘My kitchen has to run like a Swiss watch.’ Inside the Kitchen of Chef Petr Kunc

Step into the world of Chef Petr Kunc, where every dish is crafted with meticulous attention to detail and the highest quality ingredients.

Chef on a journey

Let me take you on a journey for the next few minutes. Through stories, images and recipes that I developed based on what I saw, tasted, smelled and experienced. Because without inspiration no creation

Searching for the right balance between comfort and quality every day

Today’s main challenge for French baker Carl Brodin is the price of his products.

Let's have a cocktail party!

Debic presents four innovative cocktail recipes based on classic flavours: ideal for a lovely dinner.

Caramelised vegetables add flavour

Caramelised vegetables serve as a lovely basis for vegetarian soups and vegetarian cream soups. You can caramelise vegetables by using a pressure cooker.

"Eating is something you do with all your senses."

Interview with Sylvain Belouin and Maxime Roullier - Young chefs form a colourful duo
in the French Loire-Atlantique region.

How to get the best flavour base out of vegetable puree?

The flavour of vegetables from the freezer is almost the same as fresh vegetables. The difference is in the texture. A puree of frozen vegetables makes a perfect base for preparing soups, creams or espumas.

Create dessert magic

The source of your creativity and inspiration as a chef is, of course, very personal. But how do you use this inspiration to create an exciting dessert? Using the Royal Casino dessert (below) as a reference, learn how you can engineer your own dessert to

Resilience: we are open!

The culinary world came to a standstill. More than ever, resilience was needed. But now we are open again! Discover our tips to boost your turnover.

French JRE Chefs share secrets behind memorable dessert creations

Even if chef Grégory Doucey has had a fantastic meal in a restaurant and has eaten more than enough: if there are profiteroles on the dessert menu he still can't resist ordering them. Chef Pricillia Lebon never misses a Paris Brest. ‘A good dessert offers pleasure and comfort. That's why you can never really get enough!’

An interview with Thomas Bühner

An interview with Thomas Bühner, Debic Ambassador and founder of his own Chefs Academy.

Coping with corona: how the hospitality industry is dealing with the COVID-19 crisis

Debic reached out to professional chefs at home and abroad to find out how they are coping in times of corona.

Serving ice cream in your restaurant

Ice cream is the most chosen dessert in restaurants. Discover how making ice cream will boost your creativity and is really profitable for your business.

Crafting memorable dishes with chef Thijs Vervloet

Step into the world of French-Belgian chef Thijs Vervloet and discover his intuitive approach to cooking

Petr Kunc cooks whatever the Czech soil produces.

The culinary excellence of Salabka, owned by Chef Petr Kunc—one of the finest dining experiences in the Czech Republic.

What to sell or serve for Christmas dessert

There are a number of different ways for bakers or pastry chefs to give the last course of the holiday dinner that extra dimension. Discover how real classics can give a boost to your sales.

2021 wishes from our Debic Ambassadors

Curious to know what our Debic ambassadors are hoping for in 2021? Read on to discover their new year’s wishes!

Margin on takeaway meals with Debic

It’s important to make margin on takeaway. We give you an insight on how to increase margin for different dish components, and share some takeaway recipes.

Cookies 'on the go'

The ultimate sweet indulgence 'on the go', cookies. Do you want to want to discover how to make margin with this snack?

Debic Masterclass by French legend Clément Bouvier

On the 17th of November 2022 we organised a Debic Masterclass with our ambassador Clément Bouvier at the Ritz-Escoffier school in Paris.

Inspiration for Easter

The best thing about Easter? It is always a time for indulgence. Read on to get inspired by Easter traditions all across Europe and discover our recipes.

Interview with interior designer Hans Kuijten

Learn how he uses colours in his designs.

From farmer to plate: know your suppliers

Japanese chefs have a saying about the role their producers and suppliers play in cooking: '80% of cooking takes place outside the kitchen'.

Shape matters

As a chef, can only present the most beautiful dishes with the best appearance if you are fit. Shape is about health, but also about content. Debic helps you perform in optimal shape.

Minidesserts: easy and tempting!

How do you make sure you save enough time in the kitchen for a spectacular finale? And how do you tempt your guests to make a sweet decision?

Japanese ingredients mixed with Dutch dairy

Dutch dairy is a pure, unadulterated product that can be combined with other flavours. With typical Japanese ingredients such as soya, miso and katsuobushi.

The art of natural colouring

Add natural colours to your dishes to unleash your creativity while incorporating superfoods into your creations.

“You can't run that many businesses by being a cowboy.”

Colourful C.Group manages a wide range of Limburg catering businesses in Belgium.

When two worlds merge together

Small warning in advance: after reading this article, your view of Chinese cuisine will change forever. You will see that age-old traditions do not have to exclude a progressive and innovative philosophy.

What happened in the Horeca world in 2022?

Weastern desserts and vegetable desserts are the horeca trends of 2022.

Making your own marshmallows

Marshmallows are something you find in a sweet shop or supermarket rather than at a patisserie. But this technique belongs to the pastry chef’s trade!

Savouring the unexpected: Herman Cooijmans' culinary masterpiece

The young chef at restaurant Eden* in Valkenswaard was awarded a Michelin star when he was barely been a year in the business for his eccentric culinary experimentations.

Celebrating December with Debic

Celebrating December with Debic with some inspirational but easy pastry recipes.

Bakery traditions for easter are still 'hot'

For bakers and pastry chefs, Easter is an important production moment throughout the year. We share some tips for your business.

Torture your food

Explore exciting uses of blowtorch in professional kitchens. Discover the evolving trend and innovative preparations.

Production scale up helps bakers innovate

To challenge himself, Simone Devasini adds new products to his range every month.

Fermentation

Fermentation is a simple, ancient cooking technique that balances science, magic and above all, adventure. In this piece we explore the many possibilities of micro-organisms such as fungi and bacteria to develop new flavors and textures in a controlled way.

Take advantage of these trends in 2023

Pastry trends of 2022 and the advantage of these trends in 2023.

Tasty wishes from our Debic ambassadors

From Cream to Crème Fraiche

Step by step: from cream to creme fraiche and add your own flavour.

Jellies and gels: the new fruit

Fruit is one of the most commonly used decorations on pastries, cakes and desserts. At any time when the fruit is not at its best or abundantly available, you can opt for an alternative such as jellies or fruit based gels.

Hungry for Design: Shaping Creativity

What happens when you bring gastronomy and design together? Introducing a chef to a fashion designer or furniture maker can lead to interesting results.

The secrets of ice cream 

Selling ice cream offers opportunities. Debic asked ice cream ambassadors Carles Soler (Spain) and Pascal De Deyne (Belgium) their vision on this delicacy.

Less prep, more servings

Many portions made easy.

Celebrate summer with these sunshine-filled recipes

Whether the sun is shining or the rain is pouring, it is time to get the wine chilling and tuck into sunshine-filled recipes. After a pandemic, your guests are longing for spending time together, having new experiences and delicious food. The following recipes will help your guests celebrate summer for sure.

Jan Smink's journey from farmer to Michelin star

Explore the culinary journey of Jan Smink, a chef whose upbringing on a farm influences his Michelin-starred cuisine, rooted in local, fair-trade, and organic ingredients

"Anyone who says it's not about the money is lying"

Chef Oskar Klanert says he is a typical example of someone who makes decisions at the wrong time.

Food plating: today's trends

We would like to shed light on some of the principles behind food plating and show you how to present your sauces in numerous attractive ways.

50 years spray can: the result of innovation

Fifty years ago, Debic introduced whipped cream in a spray can. A pioneering innovation that proved to be an enormous convenience for professionals.