Balingen, Deutschland (PressExposure) March 08, 2011 -- On Saturday, the Bizerba company welcomed a particularly honoured guest to EuroShop in the Düsseldorf exhibition halls. Alfons Schuhbeck, a famous starred chef from Munich, held a talk about the key elements of healthy cooking and the medical effects of spices in front of visitors to the world's largest retail trade fair. Roughly 200 spectators watched him with enthusiasm.
You don't get fat between Christmas and New Year but between New Year and Christmas. And this is just as unnecessary as rigorous diets, if you listen to Schuhbeck. "What's most important is to simply eat fewer carbohydrates in the evening. You can then lose about 250 grams a week without having to deprive yourself of anything", says the passionate chef, who has also cooked for the White House. The key to healthy cooking includes high quality basic products and the right temperature. "Most people," says Schuhbeck, "cook at too high a temperature. And any products that are prepared too hot no longer have any medicinal value".
What's also important is the right choice and combination of spices, a skill that "most chefs today are not really interested in anymore. Consequently, knowledge about their medical effects has unfortunately been somewhat lost." Even though the effects can be rather desirable: for example if you combine ginger with garlic, the medicinal effect of both spices is increased by about 50 percent. "A glass of red wine in the evening finishes off any healthy meal nicely, any cardiologist will confirm this. A good glass of wine also cleanses the soul", says Schuhbeck with a smile.
It is no coincidence that Schuhbeck and Bizerba already came together several years ago. Both the starred chef and the traditional company from Baden-Württemberg are on a health mission. "Whilst Schuhbeck enlightens people about healthy cooking with radio and television appearances, Bizerba, who has specialised in weighing technology since 1866, is now building PC scales with large displays, on which accurate production and preparation notes and even Schuhbeck recipes can be displayed and printed out", explains facilitator Marc Büttgenbach, Sales Director Labels and Consumables at Bizerba.
Schuhbeck already uses these PC scales in his spice shop in Munich. "Bizerba is like a Mercedes for me: switch it on and it works. And always with state of the art technology. The cutting machines are also very easy to push and particularly simple to clean. And that is absolutely essential across the whole of the gastronomy sector", says Schuhbeck.
Lately, the cutting machines are being finished with a surface finish that makes the devices more robust, significantly smoother gliding and anti-corrosive and sets new standards in terms of hygiene. "Ceraclean stands for fatigue free cutting, high abrasion resistance and easy cleaning. The material was developed in collaboration with partners all over the world. Alfons Schuhbeck was our first test customer. We are particularly delighted about the positive feedback and that we have been able to meet his high demands again", says Martin Arndt, Technical Director at Bizerba. In conversation, Schuhbeck also expressed his conviction for the Bizerba Leasing company, a 100 percent Bizerba subsidiary and their flexible financing options for all Bizerba machines. "I would recommend them to anyone. The whole process was problem free right from the start", concluded Schuhbeck.