The Renaissance of Authenticity

magazine
The Renaissance of
Authenticity
PASSIONATE
COOKING EXPERIENCES
An inspiring look into
famous gourmet kitchens
à la carte
To Pair or Not to Pair?
KITCHENAID
Chef Touch™ System
6.9L Artisan Stand Mixer
WHAT'S HOT?
In the KitchenAid World
GUEST STARS
Edouard Loubet
Enrico Cerea
Issue n. 02
CHEFS AND GOURMETS
CHOOSE KITCHENAID:
FOR THE WAY IT’S MADE
Your kitchen and appliances say a great deal about you. Have you ever wondered
what the kitchen of a starred chef, a designer or a gourmet looks like? When cooking is
your trade, passion and primary focus, your kitchen must not be simply pleasing to the
eye but a highly professional space that is a joy to work in. From Edouard Loubet to
Thierry Marx, Alexandre Cammas, Jason MacLean, Enrico Cerea, Luca Guadagnino,
Frank Buchholz, Marco Müller, Anneke Ammerlaan, Tom Aikens, Maria Mayerhofer,
Helga Watterkotte and Frank Bertram, Europe's top chefs and passionate gourmets all
choose their appliances carefully, combining stunning style and professional
performance with the finest quality and durability. KitchenAid is their choice.
Created for people who are passionate about cooking, the KitchenAid full-kitchen
resources concept offers appliances that are developed with input from professional
chefs and food technologists. Tuned-in to the latest cooking trends, they suggest
customised approaches, features and innovations, as well as sharing their state-of-theart culinary techniques. Their knowledge and experience are built into all KitchenAid
appliances to enable food lovers to easily adopt the self-same techniques at home,
achieving results identical to those turned out by the best professionals. Creating a
kitchen that is beautiful and cooks beautifully, For The Way It’s Made.
In this second issue of the brand’s magazine, well-known gourmets explain why
KitchenAid is their best ally and share their home cooking experience, proving that
specialist appliances combined with fine ingredients create culinary excellence.
KitchenAid’s great precision and professionalism stimulate gourmet chefs to express
all their culinary flair and help them bring out all the taste, aroma and colour of quality
produce as they reinterpret or reinvent traditional recipes and ingredients.
KitchenAid’s timeless, distinctive and bold design also brings presence to the style
of their kitchen. Fine craftsmanship, quality materials and strict attention to detail
make the entire range of major and small appliances and culinary tools eye-catching
and strikingly good looking.
Read on to see that passion is innate to this brand and be won over by the KichenAid
mission – to design products that help home gourmets perform like true professionals
and to continue bringing techniques previously confined to restaurant kitchens into
the home, ever true to its For The Way It's Made promise.
COVER: PHOTO COURTESY OF sigrid verbert
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PHOTO COURTESY OF florian bolk
marco mÜller's wild alaskan salmon
ENTRÉE
THE RENAISSANCE OF TRADITIONAL
VALUES AND FLAVOURS
TREND
Enjoy the hottest cooking trend in Europe: the return to the fine
produce and quality of the past but with a fresh twist that appeals
to the modern eye and palate.
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TRADITION AND INNOVATION: A DUO THAT LOOKS AND TASTES EXCITING FOR THE MODERN GOURMET.
Today’s chefs are staging a revival of the fine, flavoursome ingredients
so generously provided by Mother Nature. Chefs, gourmets and
foodies now realise that the proper culinary technique will transform
any fresh ingredient or the humblest cut of meat into a gastronomic
treat, turning a culinary challenge into a fascinating and memorable
experience!
We are experiencing a Renaissance of traditional and intrinsic
values. Core quality is taking centre stage, especially in the kitchen.
Consumers everywhere are returning to the butcher, the baker, the
cheese-maker and the grocer. Everyone is eating more locally sourced
vegetables and asking the greengrocer’s advice. People are shunning
supermarkets that sell flavourless meat and turning to traditional pig
and cattle breeds. Neighbourhood markets are springing up all over
and we are flocking to corner bakeries that sell specialty breads and
pastries. Why shouldn’t we enjoy life’s little luxuries?
No gourmet consumer wants to buy fruit and vegetables that all taste
the same, and often of nothing. Organic produce possesses natural
flavour that requires little sophistication. Steamed, grilled, deep-fried,
or left raw, it brings exciting textures and colours to the plate.
Young chefs eager to advance and conscious of consumers’ raised
concerns on sustainability are experimenting creatively with fresh
local, organic and home-grown foods in a clear and unstoppable
movement towards top-quality produce.
special thanks to Anneke Ammerlaan, Food trend watcher
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ENTRÉE
INDEX
PASSIONATE
COOKING EXPERIENCES
an inspiring look into
famous gourmet kitchens
MAIN
COURSE
Select fine ingredients, source quality local produce and create
contemporary cuisine – flanked throughout the process by
professional appliances.
never without kitchenaid: for the way it's made.
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KitchenAid spoke to chefs, designers and foodies who have a passion for creating
innovative and contemporary flavours backed up by tradition. All have chosen
KitchenAid as their essential travelling companion for the way its appliances are
made, designed in minute detail with one purpose in mind – to sustain home chefs at
every step of their culinary experience, maintaining the highest performance standards
with the extra plus of beautiful design.
There is no conflict of interest between tradition and innovation with KitchenAid
because its appliances are products of fine craftsmanship that incorporate the added
plus of professional technology.
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Thierry Marx is quietly revolutionising the world of French gastronomy. This
two-star chef describes his approach as planetary cooking because he keeps an
open mind on different cultures while also cherishing the heritage of his peers.
ALEXANDRE CAMMAS
PHOTO COURTESY OF Yann DERET
portrait by Dustin AKSLAND
PHOTO COURTESY OF Mathilde
josephinede
ory
L’ECOTAIS
thierry marx
After originating “by chance”, Le Fooding has taken the culinary world by
storm. It was initially based in Paris but is now international and holds memorable
events in cities such as Paris, New York and Milan. An immediate success, these
party events featuring the cream of the “taste of the times” culinary, music &
graphic arts wise, galvanize not only foodies, cooks, and, journalists but also any
individual with an inquiring mind and an interest for lifestyle in general. Its creator
is the French food critic and journalist Alexandre Cammas.
Thierry Marx’s love of experimenting with the latest culinary techniques is made
possible by KitchenAid premium appliances. For the way they are made, they
enable him to achieve his primary objective: to glorify the best, tasty ingredients.
No extravaganza, quite simply good, well-sourced produce dressed with its own
wonderful taste and texture.
Alexandre Cammas has been a true gourmand since he was a child. “I love
simple, fresh, quality ingredients and dishes.” He says he learnt the importance
of simplicity, the best produce and excellent cooking tools from his grandfather’s
wonderful quatre quart cake, his grandmother’s sublime leg of lamb, his father’s
skill with the frying pan and his mother’s all-round versatility.
As innovating as his cooking appears, Thierry Marx has no intention of breaking
away from the classical tradition, “There is no arguing between innovation and
tradition” he says. He is constantly in pursuit of new experiences and adores
stretching the boundaries of French cuisine, often with a new take on old classics.
Thierry Marx adopted KitchenAid appliances in his home kitchen as soon as he
realized they would enable him to execute many of his restaurant techniques at
home, turning out the same high quality results as he demanded at work.
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What are the next big culinary trends?
I think that cuisine has become a true amusement like DIY or gardening, activities
that we carry out with more or less enthusiasm depending on our free moments
or on the time we really want to dedicate to them. Nowadays, people reinterpret
everything that they have to hand to suit their taste.
Cooking is no longer perceived as a duty or a hard work like in the 1970s-80s
but as a real pleasure. Therefore, it requires its own stage: a place equipped with
professional appliances where you can play as a authentic chef, indulge yourself,
and share your fun with other people. Preparing the week’s menu with the family
or friends becomes an emotional experience, a passionate exchange and a full
of life show. In this new way, the act of cooking is turning out to be more than
just preparing meals and sitting down at the table. That is why the kitchen is now
turning into an open space, a modern playroom, where gourmet can cook and
share their passion with other people.
Which KitchenAid appliances do you use most and how do they help you?
The Chef Touch™ system with its Vacuum Machine and Shock Freezer is my
favourite. I use it to prepare all the meals for the week ahead. My Stand Mixer is
always at hand; I love the pastry functions in my oven and I find the Super-Heated
Steam Oven with steam injection a must. But my essential kitchen tool is a good
frying pan. You do not need many, just one great quality pan will do and I love
woks especially now that you can find induction woks on the market.
KitchenAid entered his life a few years ago and its oven, refrigerator, dishwasher
and microwave play key roles in his kitchen. When asked “Why KitchenAid?” he
replies, “Because my wife and I think its sober yet elegant design and professional
functions are ideal. Products, powerful and efficient, do exactly what you need them to
do, while being discreet enough to let you customize your kitchen the way you want”.
They are the key professional ingredient in every home kitchen, enabling food
lovers to achieve exquisite results in their everyday life, for their family and friends.
How has today’s bettered technology impacted on your profession?
It has improved our product. KitchenAid has revolutionised temperature precision
and a perfect cooking point is a major success factor in any dish. KitchenAid has
brought professional technology into everyday life and the way it's made is what
makes the brand so attractive.
KitchenAid has won over this passionate foodie business man and dad always
searching for the best, with its efficiency, precision, flexibility and versatility, as
well as its convenient and classy design.
How do you expect your appliances to help you preserve, prepare and cook
your dishes?
You need a good fridge and freezer to store your ingredients but the cooking
method is key. The crucial aid is robust and reliable appliances. They don’t have
to be over-sophisticated but they must give you confidence... be easy to use but
effective, precise and versatile. That’s why I equipped my kitchen with KitchenAid.
I can always rely on its appliances, simply for the way they are made.
The KitchenAid SuperHeated Steam Oven
The KitchenAid SuperHeated Steam Oven offers a healthy cooking method
that conserves all the quality, consistency colour and aroma of foods plus
SuperHeated Steam technology that supplements traditional convection-oven
heat with shots of steam, for dishes that are perfectly crispy and golden on
the outside but tender and moist on the inside. The Pure Steam function with
special steaming accessory is another fantastically versatile option enabling
you to prepare meat, fish and vegetables that are light as a feather and mouthwateringly tender.
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
Finally, we asked what the For The Way It’s Made claim means to him. Smiling, he
said, “We use the appliances day in, day out. Sturdy, fast and efficient, they bring real
professional help into our home. being the obvious result of passion and attention
put into every tiny crafted detail.”
The KitchenAid Induction Wok
The Demeyere Wok paired with KitchenAid induction hobs meets the stiffest
requirements for ultra-fast wok cooking, exploiting the intense heat beneath
the wok to quickly and evenly sear food in conjunction with the optimum heat
distribution guaranteed by Demeyere’s patented 7-ply material. Thicker at the
base and thinner around the edges, the wok reaches 230°C/450°F at the centre
for fast searing and approximately 140°C/280°F at the sides to finish cooking
food evenly with no risk of burning. The flat base also means the wok will sit
perfectly on the surface of your KitchenAid induction hob, making efficient
use of its powerful, rapidly adjusted heat sources. Your sea-bass fillets will
never have tasted better!
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
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Chef Enrico Cerea has held three Michelin stars since 2009 and his restaurant
Da Vittorio boasts a long history of culinary excellence.
Enrico is brilliantly talented with a huge respect for tradition, to which he brings
his own original and creative interpretations, coupled with a careful and informed
choice of ingredients. His recipes, based on a daily, eager and painstaking search
for fresh, top quality and rare produce, never fail to enthuse his diners.
portrait by Alessio Bolzoni
PHOTO COURTESY OF Simone Casetta
enrico cerea
luca guadagnino
At long last, Italy is showing the world how to make good films again!
Of all the virtuoso names out there, Luca Guadagnino has been creating a buzz
since 1998 with his first movie, The Protagonists. In 2009, thanks to the
internationally acclaimed movie I am Love, starring Tilda Swinton, this young
Italian film director established himself as a tremendously imaginative film-maker
who combines minute perfectionism with phenomenal energy.
Enrico’s food passion accompanies him wherever he goes, be it the privacy of his
own home, his KitchenAid-equipped cookery school or his restaurant.
When it came to equipping his home kitchen, Enrico chose KitchenAid, in the
certainty that no other brand breaks through the barrier between the professional
restaurant kitchen and the home one.
Now, Luca Guadagnino is producing a new passionate movie, I Padroni di Casa.
With its gorgeous culinary close-ups, the film will be likened to a foodie movie,
revealing Luca Guadagnino’s other great passion. He explained this side of his
private life to KitchenAid, the star of his gourmet kitchen that gives him the
confidence to showcase his talent as a home chef, too.
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As well as being indestructible and excellently designed and manufactured,
KitchenAid appliances help home chefs scale the heights of professional culinary
genius. Indeed, it is thanks to KitchenAid that sous-vide cooking is no longer
confined to restaurant kitchens but has become an accessible home technique.
All KitchenAid ovens offer meat probes for the utmost precision and control when
baking, and easy to use professional functions that help the home cook master
sophisticated recipes effortlessly. Enrico uses the full range of small and major
KitchenAid appliances in his cookery courses and advises his gourmet students to
tap into all this professional technology to back up their technique, talent and flair.
Enrico experiences the For The Way It’s Made statement on a daily basis and
confirms, “Passion, quality and technology: this is the mix of ingredients that
makes KitchenAid a truly unique and great brand. Its appliances feature robust
materials and professional technology that allow gourmets to replicate the recipes
of great chefs at home. Go where your creativity, passion and desire lead you and
rest assured that KitchenAid will never let you down at any point in your creative
cooking process!”
The KitchenAid Combi Steamer Oven
KitchenAid new Steam-assisted Ovens feature 10 special Sous Vide
programmes that bring the delicious flavours and health benefits of
restaurant-quality Sous Vide cooking into your home. Equipped with
KitchenAid exclusive Recipe-Assist mode, the Combi Steamer Oven blends
steam and convection cooking for succulent dishes that are impeccably
browned on the outside and beautifully tender inside. Light, healthy meals
can even be cooked using steam alone. The Combi Steamer Oven boasts a
menu of 70 pre-programmed recipes, guaranteeing culinary excellence at
the touch of a button and the most ambitious home chefs will be delighted
to see that KitchenAid Steam Ovens form part of the highly professional
Chef Touch™ System.
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
When did you discover your love for food and cooking?
How do your culinary habits influence your life?
It has always been there. My father is an excellent cook and my mother baked
amazing cakes. Their culinary passion has literally flowed genetically into me.
I remember growing up in Addis Ababa, Ethiopia, where we had a vegetable
garden and plenty of space. I used to play with small aluminium saucepans made
especially for me. Now, I bake cakes every day for the family breakfast when I’m
at home and my love of cooking impacts on my private life, my purchases and
even my projects.
I like to buy fresh and top quality products, discover new gourmet restaurants and
think up menus for my guests. On these occasions, I go looking for good, fresh,
seasonal ingredients, full of flavour. I keep my recipes simple and concentrate
on bringing out the natural flavours. I love testing myself with technically
challenging recipes and can even make my own puff pastry... What I love most,
however, is cooking for a heap of friends.
The KitchenAid Temperature Probe
Temperature is key in cooking, especially roasting, and cooking results
depend enormously on core food temperature. The only accessory that can
deliver roasts cooked to perfection every time and consistently guarantee
professional results is a Temperature Probe, which KitchenAid supplies on
every oven in its range, steam ovens included. Inserted into the fleshiest part
of the meat, the probe sends the temperature to the digital display on the
oven, which switches off automatically when the centre of the roast reaches
the set temperature, avoiding meat that is overcooked or underdone and
guaranteeing perfection, flavour, aroma and texture every time. KitchenAid
professional functions and Meat Temperature Probe allow you to control the
entire cooking cycle with total precision and cook full-flavoured roasts that
are golden brown on the outside and tender and succulent on the inside, as
well as fantastically tender, moist fish.
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
Why did you choose KitchenAid for your kitchen?
After discovering the KitchenAid Stand Mixer and later on its major appliances,
I realised the difference its high performance, easy use, reliability and precision
make to my results. You can imagine my satisfaction when guests praise my juicy
roasts, fragrant bread or perfectly baked pastries.
I have a KitchenAid Artisan Stand Mixer with planetary action, the Blender
and, most of all, a 90cm Oven which combines exceptional performance with
stunning and amazingly seductive design. Moreover, I can tell they are all crafted
with passion and great attention to the smallest detail.
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Maria Mayerhofer is a passionate baker who founded Bake with Maria from
her home kitchen to teach people to make their own bread. So popular were the
classes that Maria opened The Baking Lab, equipped with top-of-the-range
professional home appliances – by KitchenAid.
The concept means that everything taught by Maria can be replicated at home with
domestic appliances that guarantee professional performance. Maria chose
KitchenAid because the first Stand Mixer was developed just over 90 years ago to
make life easier for bakers. The self-same passion and professional quality was later
transferred to its major appliances. She discovered all this when, years ago, she was
given a KitchenAid Stand Mixer for her birthday. After using it at home to prepare
dough and cake batter, she adopted KitchenAid for her Bakery School, won over
by its durability, excellent manufacture and brilliantly designed planetary system.
“Food is so much more than just fuel, it is culture. Food breaks down barriers and
brings people together,” says Chef Tom Aikens who has an altogether natural and
organic approach. He strives to get the best ingredients into his kitchen where they are
prepared with slow cooking methods that can last a couple of days. There is a clarity
and seemingly uncontrived naturalness to his cuisine but behind this is masterful
technique, even when cooking in his home kitchen, where he spends the whole
weekend. “I use seasonal produce all the time and prepare simple dishes at home, from
homemade waffles or blueberry pancakes for breakfast to a traditional roast beef on
Sundays... the smell of home-baking always brings a sense of love and joy to a home!”
Now, she has numerous KitchenAid Stand Mixers and three Twelix™ Ovens to
simplify her everyday life, whether mixing her special bread dough or preparing
new recipes. Maria told us she likes the tart and pizza setting on the Twelix™ Ovens.
The tart setting bakes pastry to perfection with no need for prior blind baking and
no soggy bottoms. For thin-crust pizza, the oven’s pizza setting bakes at a very high
heat and produces a blistered pizza crust. An enthusiastic Maria says “…that is
virtually impossible with other ovens! The secret lies in even heat distribution,
professional functions designed for each dish and a recommended optimum
temperature. I don’t have to do anything. The oven automatically preheats to the correct
temperature and cooking is controlled by the individual recipe cycle. To top it all, there
are even functions for proving dough.”
Offering us a taste of some freshly baked bread, Maria ended the interview
saying, “I know I can always rely on KitchenAid as we share the same passion for
perfectly prepared food. It gives chefs and experts like me professional
performance, full kitchen resources, durability and stylish design, everything we
expect from an appliance!”
The KitchenAid TwelixTM Oven
The Twelix™ Oven has a generous 40% more space than traditional ovens
and is uniformly heated by the exclusive Twelix™ convection system, which
guarantees the same temperature on every oven shelf. As a gourmet chef, you
will excel yourself and produce professional results with the unique Twelix™
features and functions. Its heat distribution is so uniform that you can cook
simultaneously on three different levels rather than the standard two and the
Tweli-Grill cooks two trays of food at the same time. While the top tray is
grilling, the one beneath it starts cooking gently thanks to the hot air blown
into the oven by the Twelix™ fan. When the food on the upper shelf is browned
to your satisfaction, the two trays can be swapped around to finish cooking
and serve both together. The Tweli-base function ensures a perfectly cooked
and evenly browned underside of the dish and deliciously crispy results, ideal
for fruit pies, lasagne and other recipes that require a moist juicy core and a
perfect crust. The KitchenAid Twelix™ Oven boasts 16 professional functions
for roasting, baking and pastry-making, each studied for a specific type of
dish and based on sophisticated algorithms that control the temperature
and combination of heating elements during the cooking process, exactly as
professional chefs do – making gourmet perfection available at home. To top
it off, special functions are available for warming, proving dough, drying fruit
and vegetables, slow-cooking meat and fish and making yoghurt. And the
pyrolitic version even cleans itself. What more could you ask of an oven!
PHOTO COURTESY OF Jason Webber
tom aikens
tom aikens portrait by David Griffen
maria mayerhofer portrait by Jason Webber
maria mayerhofer
Tom is fussy about sourcing the best seasonal ingredients. “Everything matters, you
can’t cook fine food without great ingredients.” Of course, premium appliances are also
essential to achieve the best results without betraying this quality. “When preparing a
dish, I use the right specialist appliance, so a blender for vegetable puree or a mixer for
bread. Appliances must be durable and easy to use with functions that don’t complicate
your life. Easy cleaning is crucial as we spend so much of our time at it. Cooking utensils
also have to be robust and ergonomic, as they will be used again and again.”
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This is exactly the way KitchenAid appliances are made so they were the natural
choice for Tom’s home kitchen. “They are conceived with the help of experts to provide
professional results at home. All sorts of advanced features support my technique and
meet my cooking needs. The Stand Mixer and Blender are so easy to move around and
clean, and the Chef Touch™ System raises the standard of this cooking method. Plus, they
all have a stunning and bold design!”
There was no hesitation when we asked Tom what the KitchenAid For The Way
It’s Made claim meant to him, “It is a splendid statement that rings true. It is about
getting the right inspiration and bringing ideas to life without compromise, always
with a strong focus on the purpose. And the purpose is culinary excellence.”
The Water Bath of
the Domino Design Modular System
by Ludovica + Roberto Palomba
Domino Design by Ludovica + Roberto Palomba is a completely modular
cooking and sink system that allows each cooktop to be tailored to reflect
personal taste and requirements, giving gourmet chefs total freedom to
express their culinary flair. Uniquely flexible, a Domino Design cooktop
brings the simplicity and efficiency of the professional kitchen into your
home. The modules can be individually incorporated into an existing worktop
or seamlessly welded into a full stainless-steel top and cast-iron pan supports
sit flush with the induction hob for a clean look and swift and easy passage
of pots and pans between modules. All in all, a perfect fusion of function
and style! The Bain-Marie module, soon on the market, is the latest addition
to the system. It allows you to cook at low, precisely managed temperatures
making it ideal for sous-vide cooking, a professional technique pioneered in
the domestic environment by KitchenAid. This module comes with a steamer
tray, rice basket and pasta basket and has a convenient direct-draining system
that is activated straight after use... you won’t even get your hands wet!
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
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KitchenAid
ENJOY MASTERPIECES OF TECHNOLOGY
AND RELIABILITY, IMPRESSIVE PERFORMANCE
AND TOTAL FLEXIBILITY
Sous Vide Cooking
“A kitchen of the future without Sous
Sous-Vide
Vide is inconceivable,
whether in
Michelin-star
a Michelin-star
or inrestaurant
the home”or at home.”
Michelin-star Chef Marco Müller
As an informed gourmet, you just love sourcing fine local ingredients and you
know that it’s possible, when cooking them, conserve all their nutritious value and
natural flavour with the Sous Vide technique.
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“Sous Vide is both the present and the future combined, a method that is bound
to revolutionise the home kitchen. I so admire the innovation of KitchenAid
Chef Touch™! We need pioneers paving the way with new trends and developments.”
Michelin-star Chef FRANK BUCHHOLZ
Display your culinary flair with the Sous Vide low-temperature cooking method, a
delicate, even cooking technique that produces perfect results every time. You simply
blend your fresh ingredients with their seasoning, vacuum-seal them in special pouches
and steam at delicate temperatures always below 100°C.
Hardly any water is lost during the process and the absence of air, the sealed pouches
and the low-temperature steaming means all the vitamins and mineral salts are retained
in mouth-watering dishes that are full of flavour.
Outstanding results are guaranteed, even in gourmet preparations that demand special
care and the professional touch. Try delicately steaming a duck breast in its own juices
and savour its exquisite flavour.
Traditional methods leave thick fish fillets dry on the outside before they are cooked
through but gentle Sous Vide steaming keeps them splendidly moist. And those fresh
vegetables of yours will maintain their bite and attractive colour!
To learn more about these products visit the KitchenAid website www.KitchenAid.eu
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chef touch™ system
SOUS VIDE COOKING HAS FINALLY
ARRIVED IN THE HOME!
Chef Touch™ is an exclusive system based on a Steam Oven, a Vacuum
Machine and a Shock Freezer, all in a stylish stainless-steel column that
brings professional Sous Vide cooking into your home and conserves all
the flavour, moistness, colour and texture of your ingredients. Meat, for
example, loses up to 42% less water than with traditional cooking methods.
Now, you can serve succulent dishes that are never dry or overcooked!
Prepare time-consuming recipes in advance with the Chef Touch™ System and
simply add the finishing touches before serving them to your family and friends.
Dishes can be eaten immediately or kept for a later date, without sacrificing aroma
or nutritional content. This is the ultimate taste experience!
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vacuum machine
steam oven
shock freezer
The first step is to vacuum-seal the fresh ingredients
and seasonings in special pouches with the Vacuum
Machine. This hi-tech vacuum chamber reduces
residual pressure in the pouch to 5 mbar, a level
normally only achieved by professional appliances,
assuring longer-lasting freshness than conventional
refrigerator storage.
Once sealed in the pouches, you cook the food in the
KitchenAid Steam Oven, with its incredibly precise
temperature control. Simply select one of the 10 Sous
Vide cooking functions to ensure a gentle process that
conserves all the nutritional values. The special pouch
material will leave no residue taste or chemicals on the
food. Two ad-hoc functions re-heat cooked vacuumsealed foods stored in the fridge or freezer.
When cooked, the food can be enjoyed immediately or
the pouch stored in the fridge/freezer. The KitchenAid
Shock Freezer cools or freezes raw and cooked food
in just minutes with two professional functions: Blast
Chilling and Fast Freezing. Blast Chilling reduces the
temperature of oven-hot food to +3°C, for the finest
taste and preservation. Fast Freezing quickly lowers the
core temperature of food to -18°C, forming smaller ice
crystals than normal freezers, for improved texture and
flavour after defrosting.
To learn more about these products visit the KitchenAid website www.KitchenAid.eu
KitchenAid chef touch™ COLUMN KSIC 1830
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PHOTO COURTESY OF carlo magnoli
6.9L ARTISAN STAND MIXER
mix with the best!
A bigger bowl, enhanced performance and a more powerful motor.
All professional and home chefs worthy of the name demand more of
themselves and their appliances. After all, entertaining on a grand scale
calls for power at your fingertips! With its unique professional design, the
new KitchenAid 6.9L Artisan Stand Mixer becomes an extension of you.
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Versatile and flexible, it can inspire and help you create something
truly special - every single time. Not only is the 1.3 hp motor bigger,
this is the best performing, most durable and quietest KitchenAid
Stand Mixer in its class. Almost a century after the introduction of its
original Stand Mixer, the new KitchenAid 6.9L Artisan allows you to
mix with the best.
The new 6.9L Artisan Stand Mixer features a single hub that mounts
more than a dozen optional accessories, meaning you can prepare a
whole host of foods, from fresh pasta and sausages to meringues, cakes
and ice cream! Its exceptionally robust design is coupled with highprecision metal gears and controls plus a safety grid and emergencystop button that are standard in professional kitchens.
Mix extra large quantities quickly and efficiently with the highperformance 1.3 hp motor – up to 3.8kg of bread dough, 3.6kg of
mashed potatoes and enough dough for 168 biscuits – in a 6.9-litre
polished, stainless-steel bowl. Such a powerful Stand Mixer must be
well secured to achieve the heavy torque required to process such
large batches and a professional lift design does exactly this.
Available in five colours, Onyx Black, Frosted Pearl, Candy Apple,
Medallion Silver and the iconic Empire Red, it comes with standard,
dishwasher-safe accessories, including a flat beater, dough hook, whisk
and stainless-steel bowl and pouring shield. Optional accessories include
a meat grinder, sausage stuffer, food grinder, strainer, juicer, grain mill,
ice-cream maker, deluxe pasta maker and a fresh pasta cutter set.
To learn more about these products visit the KitchenAid website www.KitchenAid.eu
6.9L ARTISAN STAND MIXER 5KSM7580CA
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ARTISAN STAND MIXER
INTRODUCING 2012 PALETTE COLLECTION:
WHAT COLOUR IS YOUR MOOD TODAY?
The kitchen is the centre of your gastronomic world so why not have a little
fun with your appliance colours? Why not match the ambiance of your
kitchen to your mood and lifestyle? KitchenAid will rise to the challenge!
As a design icon, family heirloom or simply a very cool product, the Stand Mixer
offers a pure and timeless shape and the perfect canvas to create new captivating colours
and finishes. This year KitchenAid proposes colour palettes inspired by traditional
celebrations and global events (Christmas Time, St. Valentine’s, Easter, Autumn, Halloween,
Mother’s and Father’s day) and launches two new colours: Crystal Blue and Frosted Pearl.
CRYSTAL BLUE *
FROSTED PEARL
Is a summery colour popular in the fashion and design world. It has character but
goes well with other colours. Crystal Blue stands for safety, reliability, truthfulness,
loyalty. A spiritual colour, it brings peace and tranquillity to its surroundings while
also adding a cool, fresh touch. This is a colour that calms and soothes, stimulating the
breath. Indulge in fruit dishes and exquisite confectionary as blue will intensify your
sense of smell.
Is an elegant shade of white with specks of metal that bring a party feel. Pearl is purity,
candour, innocence, frankness and nobility. This subtle colour inspired customised
packaging that makes it precious and celebrates a unique moment. Pearl is for when
you are feeling charming and long to heap love and attention on your guests, pampering
them with your culinary expertise.
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* version available on market from September 2012.
To learn more about these products visit the KitchenAid website www.KitchenAid.eu
NEW CRYSTAL BLUE KITCHENAID ARTISAN STAND MIXER 5KSM150PS_CL
KITCHENAID
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Gourmet chef Frank Buchholz serves guests his personal take on local
cuisine, which is extremely down to earth. He teaches his apprentices to sow
tomato seeds to learn where their ingredients come from. “Excellent produce is
crucial to any good meal as only the best quality develops the finest flavours” says
this 45-year-old chef.
portrait and wagyu dish TMM TOP Berlin, Gregor Anthes.
Marco Müller with his Chef Touch™: © Florian Bolk
PHOTO COURTESY OF christiane bach
portrait by Christian Kuhlmann
frank buchholz
marco mÜller
One-Michelin-star Chef Marco Müller is passionate about cooking and wants
to put a fresh face on traditional foods.
With the new foodie culture centred on sustainability and contemporary
regionalism, he works closely with small regional farmers.
How do you see cooking habits changing in the future?
A kitchen of the future without Sous Vide is inconceivable, whether in a Michelinstar restaurant or at home, where it will change people’s cooking style and eating
habits. Chef Touch™, the complete Sous Vide cooking system created by KitchenAid
for the home, is well on the way to ensuring consumers are comfortable with this
great cooking technique, making it one of the passionate gourmet’s must-haves.
Certain cooking techniques are only worthy of the finest ingredients, as they
bring out all their flavour and goodness. Sous Vide cooking is now hugely popular
in professional restaurants for the crucial role it plays in condensing and exalting
flavour and consistency.
How crucial are appliances in the preparation of perfect dishes?
You must have first-rate ingredients but you also need top-quality appliances
that guarantee professional performance and delicious, mouth-watering results.
For the way they are made, KitchenAid appliances give me this reliability.
I haven’t treated myself to a full restaurant-standard kitchen at home yet so
when I fancy something Sous Vide I vacuum the food with my Chef Touch™ at
work and bring it home.
Do you see continuity between the haute cuisine of restaurants such as yours and
the gourmet cooking of the passionate home chefs?
KitchenAid with its Chef Touch™ system anticipated the demands of passionate
home chefs by bringing sous-vide cooking into the home kitchen. With Chef
Touch™, passionate gourmets can achieve the same results as professional chefs.
When not busy at the stove, this versatile chef likes spending time with his wife,
and two sons, recharging his batteries for upcoming projects. The kitchen is the
heart and soul of their house, where they spend most of their time and it is here
that we sat down for a chat.
Why did you choose KitchenAid for your kitchen?
I can always rely on its quality and recreate my professional environment at home.
I’m convinced that fine craftsmanship, durability, quality materials and strict
attention to detail in the manufacturing process impact in the long run.
What do you expect from KitchenAid appliances?
I grew up with KitchenAid and demand total professionalism from its appliances,
not just the power and precision that produce outstanding results but versatility,
reliability and durability. Design is also crucial and I like appliances that look great
and suit modern living trends. The KitchenAid design is timeless, distinctive and
strong. It brings a presence to the kitchen, whatever its style.
What does the KitchenAid claim For The Way It’s Made mean to you?
That KitchenAid has everything you need in a good kitchen. Day after day, I have
proof that its complete and coordinated range of premium appliances produce
perfect results, whatever the recipe or culinary technique and whether at home
or in my restaurant. For The Way It’s Made – with great passion and a focus on
the professional world – means performance! KitchenAid is unique for this very
reason and for its excellent manufacture.
The KitchenAid Accessories
Pasta sheet roller and cutter set
Dishing up tasty, fresh, homemade pasta for any occasion becomes hassle-free
with the KitchenAid Pasta Roller Set. Simply mix flour, eggs, salt and water in
your Stand Mixer, feed the dough through the heavy-duty KitchenAid sheet
roller to flatten it into squares and then pass these through the linguine or
fettuccine cutter. There is even a brush for easy cleaning!
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
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The Artisan Stand Mixer lives permanently on my home worktop and I can’t
imagine life without my KitchenAid toaster. I need appliances that back up my
technique and help me produce perfect results, giving me confidence in both my
professional and private life.
KitchenAid fulfils its promise of professionalism, precision and fine performance.
These appliances stand the test of time, showing no sign of wear even after heavy
restaurant use. They are also uncomplicated and I have no time to waste! They are
manufactured with the same passion that goes into my cooking!
Marco Müller sees For The Way It’s Made as a promise that KitchenAid will
never let him down during the cooking process, from the moment he sorts out his
fresh ingredients to when they are served at table.
The KitchenAid Toaster
By 1913, toast was universally popular in the home and, today, a good toaster
is essential. Who is never tempted to toast some bread and spread the crisp,
hot surface with soft butter or whip up a toasted sandwich? The KitchenAid
Artisan Toaster features nine browning levels, dual controls, independent slots
and is made of durable stainless steel and die-cast metal. So, not only is it
designed to turn out perfect toasts every time, it will also look fantastic in
your kitchen. Thick-toast lovers will also be delighted to know they will never
struggle again because the KitchenAid Toaster comes with 1-inch wide slots.
And, if you are making toast for the whole family, the KitchenAid Toasters
can take two/four slices at a time and have a convenient automatic alarm to
tell you when the toast is ready.
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
KITCHENAID
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helga waterkotte
frank bertram
Helga Waterkotte works as a production manager for TV and other media
and designs kitchen-sets with fine appliances. She was a passionate gourmet even
as a child. She loved being in the kitchen with her mother when preparing delicious
dishes. She likes everything about cooking, from selecting the ingredients to
cooking them and the ritual enjoyment of food, especially at Easter or Christmas.
The freshest produce sourced locally or from the sustainable market, a team
of aspiring chefs led by rising star Frank Bertram and a Michelin-star patron,
Christian Rach: Slowman is unique! This restaurant-school staffed by young
talents eager to become professionals is passionately run by Frank Bertram, a
young chef dedicated to quality and innovation. Although at the cutting edge of
innovation, Frank is far more than show and never loses sight of the substance.
She is gratified when her guests are happy after a lunch or dinner worty of a chef
because cooked with KitchenAid appliances.
His prize allies are fine knives and, of course, his KitchenAid appliances, especially
the Stand Mixer and Blender which he watches in action while transforming the
ingredients, mesmerised!
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How has your passion for food influenced your work?
I need to showcase good food and a kitchen with the right appliances in ad
campaigns. It is a challenge to get all the client’s ideas across. Dealing with interiors,
appliances and their design play a huge role. I need a harmonious whole and less
is more. I would rather have a few well-picked appliances than go into overload.
Why did you choose KitchenAid appliances for your kitchen?
I am a huge fan of KitchenAid and have all its small domestic appliances. They are
the best you can get when it comes to food preparation. They are so functional and
an essential aid, a helping hand, you could say. KitchenAid products are totally
geared to a chef’s needs, always ready to go. I can say: they are clearly made in
that way to meet all my requirements and let me create tasty dishes with the same
touch of a chef. Besides, in my work, design is crucial and I always like an iconic
KitchenAid Stand Mixer on the worktop. The KitchenAid design is elegant and
timeless but modern – a fantastic mix!
What do you expect from KitchenAid appliances?
Support in the cooking process. When preparing dishes, I expect my kitchen
appliances to work with me and, with its intelligent and professional functions,
KitchenAid does just that.
What do you think about the KitchenAid claim For The Way It's Made?
For The Way It’s Made is a good description of what KitchenAid has achieved.
I think it is definitely what KitchenAid stands for: quality, excellence, professional
techniques, excellent manufacture and huge passion. The great thing is that it is
true for gourmets using KitchenAid in the home as well as professional chefs,
cookery schools and restaurants.
The KitchenAiD Blender
“Blending flavours and textures is an art that can drive passionate cooks to
ecstasy… or despair. Too much blending – and the composition is lost. Not
enough blending – and the harmony fails. A Blender is the passionate cook’s
most vital art tool!” So, although you may be tempted to opt for the lessexpensive choice when out shopping for a blender, never forget that this art
tool has only one name: the Artisan Blender. This Blender purees food quickly
and evenly. The motor starts slowly to eliminate splashing and adjusts to food
resistance, effortlessly maintaining a constant speed and pureeing ingredients
quickly to exactly the desired consistency. But the true test of a good blender is
its ice crushing and the Artisan Blender literally pulverizes ice! Make the right
choice and prepare your family’s favourite fruit and vegetable smoothies... or
invent new ones!
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
He chooses KitchenAid because it is reliable, versatile, precise and robust... the
best in its class. Frank wants appliances that are an extension of himself and bring
out the best in his methods, creativity and ingredients.
He sees For The Way It’s Made as more than the KitchenAid claim, it is a guarantee
of professional performance for what lies behind it: they are projected and designed
with the support of chefs who have conveyed not only their techniques but also
their craftsmanship and their passion in order to bring innovation, professional
quality and convenience into the home kitchen.
KitchenAid reassuringly focuses on the essential, providing appliances that could
have been handcrafted but have the added plus of great technology... and all the
accessories you could wish for! They are the stars of the Slowman kitchen.
The KitchenAid Artisan Stand Mixer Palette
Already the proud owner of several Pink and Grey Stand Mixers, Frank
dreams of whipping up his next specialities in a mixer from the White Christmas
Palette, a stunning winter addition to any style of kitchen. Christmas is the
perfect time to give a KitchenAid Stand Mixer as its professional functions
will be in great demand during the holidays when you start preparing special
meals for your whole family. At Christmastime, we all turn our minds to
the sheer joy of feasting with our families in the warmth of our own homes,
sharing good, wholesome food and extra-special cakes and desserts. The
predominant colours in this festive-season palette are White plus the creamy
shades of Almond Cream, Café Latte and Apple Cider bronze.
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
KITCHENAID
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jason mAclean
Interior designer Jason MacLean creates stunning private and commercial
interiors with an emphasis on clear, effective solutions. He loves simplicity but his
projects reflect huge attention to detail and finish, one of the things he and
KitchenAid have in common.
In 2008, Jason designed his first signature interior in Cannes, which serves as a film
location, fashion and product-launch venueand luxury retreat for festival-goers.
His search for functional, stylish and timeless solutions with a strong personality
convinced him that KitchenAid would be right for the kitchen, a focal point of any
interior.
He was so pleased with the results that in 2011 he chose KitchenAid again for the
interior of Mangerton House at Bridport, West Dorset.
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Jason was initially drawn to gourmet cuisine when his girlfriend moved in.
Cooking for two inspired him to experiment with new recipes. Enthusiasm is a
constant,whether he is striving for a perfect Confit de Canard or recreating the
flavours of southern France, assisted by KitchenAid appliances that allow him to
reproduce the techniques of great chefs effortlessly.
“Cooking gives you a better understanding of kitchen mechanics; being able to
move around quickly and easily and appliance layout are the keys to a simpler life.”
With KitchenAid, he can create tailor-made kitchens to match the cooking style
and design tastes of his clients as KitchenAid offers hugely flexible kitchen design,
providing designers and home chefs with a wide spectrum of cooking options for
a tailor-made environment with minimal design constraints.
Jason MacLean is an aesthete, “KitchenAid is the most stylish brand on the
market. As well as a reputation for quality and function, all its appliances have a
professional look and feel. With such excellent performance, they are perfect for my
clients who are passionate about food and want a kitchen that is really stylish but
where they really can cook. They bring the innovation, quality and convenience of
the professional kitchen into the home.”
The KitchenAid Built-in Coffee Machine
The perfect way to end a special meal is with excellent espresso coffee, a real
treat and as good as that from your favourite coffee shop. This beautifully
designed KitchenAid Built-in Coffee Machine satisfies that craving for
smooth, strong coffee, full of character and flavour. Multifunctional and
extremely versatile, all its professional functions combine to extract the
fragrant aroma from your coffee beans. The new Built-in Coffee Machine
provides five great coffee options: espresso, small, medium, large and mug.
As well as seven different grinds, you can choose from three settings each
for water temperature and quantity and coffee volume, meaning each and
every cup will be rich in aroma and full of flavour. Use the automatic
Cappuccino function to choose the exact amount of milk froth to make a
perfect Cappuccino, Caffelatte or Latte Macchiato for yourself, friends and
family. A perfect partnership of technology and design ensure the Built-in
Coffee Machine is not only beautiful and stylish but a flexible, reliable
and high-performing addition to your kitchen that is fully-integrated into
the kitchen millwork, frees up counterspace and brings extra style to any
kitchen design!
To learn more about these products
visit the KitchenAid website www.KitchenAid.eu
Jason feels KitchenAid clean, timeless, iconic design and excellent manufacture
complement his simple Modernist approach. The fusion of design, professional
functions and passion for food is what the For The Way It’s Made claim is all
about for him.
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PHOTO COURTESY OF LUCA GARDINI
WINES
À LA CARTE
To Pair or Not to Pair?
SUGGESTIONS BY LUCA GARDINI
THE WORLD'S BEST SOMMELIER
Most of us would know things such as ‘‘If I am preparing chicken for my next meal,
does it matter whether it is baked, grilled, or fried when I’m deciding what wine to
serve with it?’’ Good wine choices can raise the experience of a meal from enjoyable
to memorable. Luca Gardini, 2010 World's Best Sommelier, suggests exceptional food
and wine pairings to create a pleasant melody of taste that appeals to all of the senses
and heightens our gastronomic experience.
COD FISH PASSION
Thierry Marx
PIZZA
Frank Bertram, Maria Mayerhofer
TIRAMISU
Enrico Cerea
The delicate, slightly oily and flavoursome taste of the
cod is conserved intact by the cooking technique and
enhanced by the refreshing, sweet tones of the passionfruit mousse and the intense varietal trace of the
asparagus, for prolonged taste.
The use of the egg in this tasty and fragrant dough heightens
the taste and comes through in the gustatory finish.
An essentially simple, fluffy and tempting dessert.
The mascarpone and white chocolate bring body and
opulence to the whole whereas the coffee adds a strong
aroma of torrefaction that persists to the finish,
accompanied by a trail of sweetness.
This dictates a smooth and refreshing wine with
pleasantly fruity notes that counter the doughy
constituent with dense, elegant tannins. It is distinguished
by a varied bouquet featuring recollections of juniper
berry and cherry accompanied by nuances of eucalyptus,
rhubarb and graphite.
Full-bodied, it has an acid-crisp balance and salty finish.
The wine must be sweet, structured and highly fragrant
with a bouquet of prune, candied citrus fruit, hazelnut
cream and marzipan, resin notes and a hint of spices.
Deep and compact in taste, it tends delightfully towards
the acidic, deepening the taste.
Puligny-Montrachet
Premier Cru Les Folatierès 2005
Domaine Leflaive, France (A)
Pinot Noir, Sonoma Coast
Cuvée Elisabeth 2006
Kitstler, California, USA (C)
Vin de Constance
Natural Sweet Wine 2006
Klein Costantia, South Africa
CONFIED ALASKAN WILD SALMON
Marco Müller
FIGS WITH TEA AND GREEN LEMON
Thierry Marx
A
A succulent and fragrant dish cooked Sous Vide to
preserve the organoleptic qualities of the salmon, a rich
and oily fish with character, all brought out by the spices.
The soft, creamy, pulpy consistency of the figs is enhanced
by a refreshingly sweet raspberry syrup and the slightly
acidulous lemon. The flavours of this dish are heightened
and exalted by the aromatic and tannic nuances of Earl
Grey tea with an added hint of tangy ginger.
The overall taste is well-balanced and harmonious.
B
I would choose a great, complex and lingering wine
with exotic fruity and oak nuances and a bouquet of
liquorice, roasted peanut and dried pineapple with a
buttery finish. Creamy and smooth on the palate, it
combines an acidic touch with a hint of tanginess to be
velvety and lingering.
Such a dish requires a wine with a strong bouquet to
sustain its intensity but one that is also fresh and
flavoursome, with strong overtones of lime, yellow-pulp
fruits plus mineral and salty nuances.
With a clean but smooth bite, it has a strong taste and
after-aromas of herbs and candied celery.
Brauneberger Juffer Sonnenuhr
Riesling Trockenbeerenauslese 2007
Fritz Haag, Deutschland (B)
(E)
C
This recipe needs a sweet, mellow wine that prolongs the
intensity of the flavour with its nutty and vanilla-tobacco
bouquet, a hint of dates and an iodine and slightly
charred finish. On the palate, it is full-bodied and
pervasive with toffee and spicy nuances.
D
E
Vin Santo di Montepulciano DOC
Occhio di Pernice 1998
Avignonesi, Italia (D)
KITCHENAID
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what's hot?
...in kitchenaid world
dessert
WHAT
who
WHEN
Kitchenaid Art Movement Exhibition
Ever seen a LEGO KitchenAid
Stand Mixer?
KITCHENAID: The History of an icon
Founded in the United States 92 years ago,
KitchenAid is celebrated the world over as the
innovative brand that produces robust, professional
and stylish appliances for those who consider
cooking a form of artistic expression. Its iconic
Stand Mixer has remained unaltered for decades
and is in the MoMA Collection.
Now, the KitchenAid Stand Mixer is the focus of an
art-inspired campaign in Brazil that features it in Art
Deco, Art Nouveau, Pop Art, Brazilian Modernist,
Modernist and Surrealist artworks. The project
makes the connection between KitchenAid and art,
showing that time may pass and artistic styles may
change but the Stand Mixer design is still the same
and always cutting-edge.
Pop Art mixed art with everyday life but KitchenAid
had already done the very same in the kitchen,
turning dishes into masterpieces. Few things in the
20th century were as revolutionary as Modern Art
but KitchenAid was one of them.
WHy
Art Nouveau introduced the fine arts and
architecture to new materials and technologies but
KitchenAid took both into kitchens all over the
world, to see cooking expressed as an art form!
Crazy about Lego?
So is Bruce Lowell who keeps turning out beautifully
crafted creations replicating everyday items we may
not immediately see as Lego models. Bruce loves
Lego and some of his fondest preschool memories
are of a giant Lego pit, a container the size of a small
table filled to the top with Lego.
It inspired Bruce, helping him become more creative
and bold… but he has another passion: cooking (and
eating!) and, as with Lego, he experiments as often
as he can. As a gourmet, he is mad about KitchenAid
and the Artisan Stand Mixer, in particular.
Bruce finds the Stand Mixer’s iconic, smooth
rounded design irresistible and thought it would
lend itself perfectly to Lego. “The Stand Mixer is
reliable, robust, stable and long lasting; it is easy to use
and has a stack of optional accessories. Just like Lego.
My wife got a KitchenAid Tilt-Head Stand Mixer for
Christmas, so I built one for myself. The bowl is from
a Duplo Egg, an afterthought actually, but the scale
is perfect.”
A Lego KitchenAid Stand Mixer was born!
Wives of Troy executives were commissioned to test
the initial prototypes and, after a successful trial run,
one famously reported, “I don’t care what you call it,
but I know it’s the best kitchen aid I have ever had!”
A brand name was born and the first KitchenAid Stand
Mixer unveiled. In 1920, the KitchenAid Manufacturing
Company was formed.The H-5 utilised the revolutionary
planetary action and included time-saving attachments
such as a food grinder and juicer. Retailers, however,
were initially hesitant to carry the unique product.
Undeterred, the company’s female sales force set out to
sell it door to door, giving in-home demonstrations to
groups of modern women anxious to simplify their lives
with an exciting new machine that could mix, beat, cut,
cream, slice, chop, grind, strain and freeze.
Early users of these machines include John Barrymore,
Henry Ford and Ginger Rogers. In the 1930s, the
company recruited well-known designer Egmont Arens
to design new, more affordable stand-mixer models.
Arens’ designs featured such quality, timeless simplicity
and innovative functions that they remain virtually
unchanged to this day.
FOR THE WAY IT’S MADE
For The Way It’s Made conveys the philosophy
and passion behind the KitchenAid brand. It is the
claim that explains the concept – to bring innovation,
quality and convenience to every passionate gourmet
by transferring techniques adopted in professional
kitchens to appliances for domestic use.
In 1946, KitchenAid moved to Greenville, Ohio, where it
continues to produce the KitchenAid stand mixer. The
KitchenAid legacy of quality lives on today not only in
the multifunctional Stand Mixer and its attachments
but also in the full line of kitchen appliances, gadgets
and utensils, cookware, bakeware, cutlery and kitchen
textiles sold around the world. Every product bearing
the KitchenAid name is engineered to be strong, reliable
and versatile, backed as it is by more than 90 years of
quality and excellence.
The iconic Stand Mixer was created by an engineer
more than 90 years ago to help bakers mix bread
dough. So successful was it that a smaller model was
designed for the home. Throughout its long history,
KitchenAid has remained true to its roots and, with
each new development, continues to deliver a mix
of sophisticated professional technique and iconic
design.
KitchenAid has always turned to the professional
world for input, experience and suggestions when
developing its products, which are unique for this
very reason and for their excellent manufacture.
All KitchenAid appliances are synonymous with
fine craftsmanship, durability, the finest materials,
robustness and painstaking attention to detail. Every
appliance is manufactured to rigorous standards
that ensure they are versatile, reliable, durable,
powerful and precise, delivering a performance that
will generate the best results, whatever the recipe or
desired culinary technique!
WHEre
Would you like to know which restaurants serve the best bread, the creamiest dairy products, the finest beef and
the freshest vegetables and which ones offer peaks of culinary achievement and, by extension, a contemporary and
creative twist on traditional cuisine? Our chefs have tasted their way through a host of different ones, assessing
their authenticity, careful selection of fine ingredients, passion and innovation. Here are a few suggestions to
inspire you to spend some me time savouring their tantalizing menus.
france
ITALY
Le Lion d’Or
Delicious home cooking and fresh local ingredients
including oysters from the beautiful Arcachon Bay
and Gironde lamprey eel cooked with red Médoc
wine. A true vindication of Bordeaux’s gastronomic
tradition.
Joia
If you are looking for a Michelin-starred dining
experience with a unique Milanese twist, Joia is the
place to go. Its kitchen applies a vegetarian philosophy
and the chef’s motto is to “get to the essence of each
ingredient without adulterating it.” The vegetarian
menu is at one with nature but founded on classical
cuisine. The whole ethos of this restaurant centres
on seasonal produce of almost exclusively organic
origin, various cooking techniques and a focus on
both nutrition and substance. Not simply a fine food
experience but the taste of a lifestyle!
Chef: Jean Paul Barbier
11, rte de Pauillac - 33460 Arcins en Médoc, France
Phone: +33 (0)5 56 58 96 79
GERMANY
Restaurant Bootshaus
Wonderful home-cooking, traditional, German food
and local dishes with a Mediterranean twist. The
finest and freshest local produce, some even grown in
the chef’s home garden, in a personal interpretation
of local cuisine.
Chef: Frank Buchholz
Victor-Hugo-Ufer 1 - 55116 Mainz Germany
Phone: +49 06131 14 38 70 0
KitchenAid offers hugely flexible kitchen design and
home chefs can choose from a wide range of cooking
options to create their own custom-designed worktop
and made-to-measure kitchen islands equipped with
all required cooking, preservation and cleaning
functions.
Passionate gourmets can now achieve professional
results, For The Way KitchenAid Is Made!
The history of the iconic KitchenAid Stand Mixer began
in 1908 when Herbert Johnston, an engineer at the
Hobart Manufacturing Company, watched a baker mix
bread dough with an old iron spoon. Convinced there
had to be a better way, Johnston developed an electric
Stand Mixer giving professional bakers across the
country an easier and more efficient way to get the job
done. The product’s overwhelming success prompted
Hobart engineers to design a smaller model for the
home kitchen. In 1919, the Model H-5 Stand Mixer, the
first electric food preparer for the home, was born.
KitchenAid Stand Mixer Customized Exhibition
Piazza Mercanti, 2 Milan - Italy
http://www.flickr.com/photos/bruceywan
Take a look at Bruce Lowell's creations online.
Weinbar Rutz
The Rutz might just be the world’s most unassuming
Michelin-starred restaurant. Relaxed and laid back,
its fine ambience is matched by the quality of the
food, with surprising combinations that strike exactly
the right balance between adventure and comfort.
Chef Marco Müller’s creations are small masterpieces
and his inspiration tasting menus offer multiple
interpretations of luxury ingredients such as confit of
young salmon with Avruga caviar and shallot crème
fraîche, or a full-bodied soup made with breast of wild
pigeon and Périgord truffles.
Chef: Pietro Leemann
Via Panfilo Castaldi, 18 - 20124 Milano, Italia
Phone: +39 02 29522124
GREAT BRITAIN
E5 Bakehouse
Everything baked here is fired by a passion for artisan
methods, organic local products and delicious food.
The breads are all hand-crafted and baked daily at
sunrise. The flours are sourced from local mills, the
goods delivered by bicycle and the coffee comes from
a local East-End roaster.
Baker: Ben Mackinnon
Arch 395 - Mentmore Terrace, London E8 3PH - UK
Phone: +44 (0)75 4830 0244
Chef: Marco Müller
Chausseestrasse 8 - 10115 Berlin-Mitte, Germany
Phone: +49 030 24 62 87 60
KITCHENAID
magazine | dessert
INDEX
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PHOTO COURTESY OF Frédéric DUCOUT
portrait by Josephine Ory
guest
starS
edouard loubet
a talk with an alchemist
of authentic flavours
Edouard Loubet’s cuisine is inspired by the quest for pastoral harmony
and founded on the tenets of fine produce and a return to the art of dining.
All his compositions are simple, smooth and light, with everything resting on the
subtle coming together of tastes, and he sets out in every dish to recapture the whole
some flavours of his childhood and revive the memories and dreams of his youth.
What are your favourite ingredients? Why do you like them so much?
My all-time favourite is white wine vinegar, used with onions, Cep mushrooms... and to
wash and disinfect food or bring out flavours, which it heightens, making them tangy and
acidic. I like honey for baking, in sauces, on meat and for caramelising. You can make
a syrup or gastrique with it. I am also fond of olive oil, marjoram, apple, turmeric root
and nutmeg. With these ingredients I compose dishes, creating my own score. Natural
ingredients are what I am looking for; nothing altered or improved on. The initial
transformations are made by nature and the rain, and that is fine by me!
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What is the key essence of your dishes, your signature?
The nature that surrounds me, with its seasons and soil. I have been putting it into
the saucepan, onto plates and into the restaurant for 20 years! That is what drives my
cuisine, respect for history and what my forefathers taught me.
Do you look back to tradition? How would you like to see cuisine change in the
coming years?
Traditions are handed down from generation to generation, from father to son, from
mother to daughter and should never die out. We learn through real life, through
experience, the human senses such as sight, touch, smell and hearing. I hope the return
to country life triggers a revival, with small communities restoring lost values. Mother
Earth has given us everything but too many people lack this notion today and are lost!
And, concerning cooking, some special and full of history dishes have been reintegrated
in the kitchen to preserve tradition, but, at the same time, they are enhanced, simplified,
adapted to our contemporary taste. Chefs, passionate gourmets, foodies wish to save our
culinary heritage that is however never the tradition we knew. Chefs like me are always
striving towards ultra natural, regional and traditional recipes and these are also making
a comeback in the home, where the food is full of harmony and local philosophy. You
can acknowledge tradition but improve upon the presentation. Our culinary culture is
like a village dialect, the words might change but the meaning is the same. Preparing
traditional recipes in the home ensures they do not die out.
Where can you find the best reinterpretations of traditional French recipes?
In most French regions not overrun by tourism where life remains rural and authentic. In
Alsace, they are incredibly proud of their heritage and traditional family dishes are served
in restaurants. In the centre of France, you have Cou de Canard Farci (stuffed duck’s
neck); the south-west has Cassoulet; near the border in Biarritz, stuffed peppers and
marinated sardines; farther north in Savoie and Haute-Savoie, they prepare traditional
stews, sausages with cabbage and Tartiflette (a potato, cream, cheese and bacon dish).
Do other cultures inspire you?
Yes and I have learnt that we often invent things only to discover them in similar guises
in very different contexts. My cuisine is instinctive and spontaneous. When travelling or
reading, I might see that somewhere they do something like I do, and I thought I had
created it! I love many other cuisines and they show up in my cooking.
Have you been working on new techniques recently?
I am constantly trying out new techniques. Cooking is an adventure that starts
afresh every day. The challenge is to cook and season well without undermining the
original flavours.
interview ©camille-moirenc.com
Now we have the low-temperature cooking technique but it already existed in the days
of Apicius, Vatel, Le Nôtre... and before them! Greatest techniques are not at all modern,
they are rather ancestral. A chef must not become a technician though, as spontaneity in
cooking is not learnt from books but with experience.
What is the one utensil you must always have in your kitchen?
My heart (laughing)! One utensil alone won’t do anything in a kitchen but nothing
works without your heart.
What is your favourite KitchenAid appliance?
The Blender.
Do you enjoy cooking for family and friends?
I always cook for my family and friends and I am even happier when sharing the food
with them, so the pleasure is twofold.
What was your favourite dish as a child?
A marrow gratin or a foie de volailles soufflé (poultry liver soufflé).
What about future projects?
Peace (laughing)! And to stay as closely connected to the land as possible. My most
ambitious project is to be a good father! Then, like Napoleon, I would like to merge the
Côte d'Azur and Savoie into the County of Nice. All those in favour are welcome; I need
donations (laughing)!
Domaine de Capelongue
Les Claparèdes, Chemin des Cabanes - 84480 Bonnieux en Provence, France
Phone + 33 (0)4 90 75 89 78 - www.capelongue.com
KITCHENAID
magazine | guest stars
INDEX
edouard loubet
welcome to my kitchen
PHOTO COURTESY OF Frédéric DUCOUT
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INDEX
PHOTOs COURTESY OF carlo magnoli
enrico cerea
italian tradition
and creative genius
Enrico Cerea is driven by passion, consistency and his love of detail.
He sources raw ingredients of the highest quality for his Da Vittorio menu,
then freely combines them to create contrasts of colour and aromas in
a crescendo of harmonious flavours.
What does the Renaissance of Tradition mean to you?
Tradition is going back to core essence. This is and will be the cooking trend. More and
more people want a healthy diet and this means picking your ingredients carefully and
knowing where and how they were grown or raised. Today, everyone wants to know the
way things are made. In Italy, tradition is also a return to local specialities cooked with
modern methods, steaming for lightness and to retain nutrition or vacuum-cooking to
preserve all the aroma, flavour, colour and goodness.
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Where can we find the best reinterpretation of traditional cuisine in Italy?
Wherever there is a passionate chef who loves his local gastronomic culture... and who
will not compromise on quality.
Are you inspired by other cultures?
I have been lucky and travelled far and wide. Every experience has enriched and taught
me something, helping me grow and mature, contributing to my culinary signature.
I remember the earnestness, structure and rules of the profession in France; I learnt
the rigour of chocolate-making in Switzerland; and I was fascinated by the cuttingedge technology in New York restaurants. I continue to travel and experiment with
what stimulates my curiosity and refines my art. As soon as I hear about exciting foods,
restaurants or chefs, I am off. Food inspires my travels and they make me a better chef
and person.
Have you been working on any new techniques lately?
Absolutely, the search for new techniques and flavour combinations never ends!
Da Vittorio is often classed as a traditional restaurant but that is not true. Firstly, because
tradition is always filtered via our contemporary gaze and experience; secondly, because
we offer experimental cuisine. Our Carta Bianca Menu features highly innovative and
experimental techniques and plays with ingredients and flavours. The clients know it
is a seven-course menu but only have a random list of ingredients. It is a journey of
discovery, a sensorial adventure. Afterwards, they are given the full menu as a souvenir
of this culinary voyage.
How did you come to KitchenAid?
I chose KitchenAid appliances for my cookery school because I knew that, with their
easy use, reliability and professional functions, my students could be sure of reproducing
my restaurant-kitchen techniques in their own homes. It was only natural that I, too,
should equip my home kitchen with KitchenAid to step seamlessly from workplace to
home and achieve the same excellent results.
What is your favourite must-have KitchenAid appliance?
The Stand Mixer with its original planetary action. The single hub for all the accessories
makes it so versatile and easy to use, and it mixes so fast and well. I have them at home
and in my cookery school. Everyone on my courses is won over by them. I have a
fantastic black one in the school that students fight over. It is big and strong enough to
make large batches of cake mix or biscuit dough. Another fantastic KitchenAid Stand
Mixer plus is the fact that every model has exactly the same accessory hub, meaning all
the accessories work on every machine ever made. My favourite mixer attachment is the
Pasta Maker. Once you have tried making fresh pasta, you may never eat dried pasta
again. With this special attachment you can literally make fresh pasta in 5 minutes max...
longer than it takes some cooks to boil the water!
Can you tell us about upcoming projects?
(Smiling) I have one very dear to me in the pipeline that I hope will soon come to
fruition. Fingers crossed but I’d rather not tell you today, just in case.
Da Vittorio
Via Cantalupa, 17 - 24060 Brusaporto, Bergamo - Italy
Phone + 39 035 681024 - www.davittorio.com
KITCHENAID
magazine | guest stars
INDEX
enrico cerea
welcome to my
cooking school
PHOTO COURTESY OF carlo magnoli
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INDEX
WITH COMPLIMENTS
Several great guests have substantially contributed to this magazine.
KitchenAid would like to recognize and thank them for their extremely
precious support:
FOR FURTHER INFORMATION ABOUT
THE KITCHENAID BRAND PLEASE CONTACT:
[email protected]
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Anneke Ammerlaan, Food Trend Watcher (Nederland)
THIERRY MARX, Chef (France)
ALEXANDRE CAMMAS, Food Journalist (France)
EDOUARD LOUBET, Chef (France)
ENRICO CEREA, Chef (Italy)
LUCA GUADAGNINO, Movie Director (Italy)
LUCA GARDINI, Sommelier (Italy)
SIGRID VERBERT, Food Blogger and Photographer (Italy)
FRANK BUCHHOLZ, Chef (Germany)
MARCO MÜLLER, Chef (Germany)
HELGA WATERKOTTE, TV and Multimedia Production Manager (Germany)
TOM AIKENS, Chef (Great Britain)
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