A competition at the highest level
Pacojet Challenge Final 2024
Talents of the international gastronomy scene in Bern
The winners of the preliminary rounds in Canada, Norway, Denmark and Italy were the chefs who excelled in solving the pacotizing® tasks and impressed in the competition areas of creativity, time optimization, cost savings and sustainable working with the Pacojet. Raffaele Stea, chef patissier at Canoe Restaurant & Bar in Toronto, Andrea Selvaggini, head chef at Restaurant Savage in Oslo, Luca Tartaglia, head chef and partner in Pierre Trattoria Sartoriale in Treviso and Milton Addison Abel II, chef at ISS Kantine in Copenhagen were the local challenge winners and met for the pacotizing® competition in Bern. The first day of the Pacojet Challenge 2024 final was all about preparation, giving the participants the opportunity to fill their pacotizing® beakers and lay the foundations for their creations.
Culinary excellence
Milton Addison Abel ll: More than just a competition
For Milton, the challenge was an unforgettable journey - characterized by culinary creativity, but above all by the people. The competition turned into a real community: three new friends who inspired and supported him. Instead of competing against each other, they grew together. What makes the Pacojet particularly exciting for Milton is the opportunity to completely reinvent well-known recipes. "You mix ingredients, pacotize® and the result is exciting and great every time. Innovative, efficient and exciting" - that's what the Pacojet is for Milton.
Andrea Selvaggini: Unlimited possibilities in the kitchen
Andrea made full use of the Pacojet's versatility in his menu: Miso puree, tuille, lamb mousseline and more. Impressed by his talented colleagues and their techniques, he emphasized that the Pacojet adds color, intensifies flavor and is versatile. For him, the appliance belongs in every kitchen, as it reduces costs and creatively utilizes leftover food. Andrea particularly appreciates the fact that seasonal products can be frozen and pacotized® later as required.
Luca Tartaglia: innovation, creativity and versatility
For Luca from Italy, the challenge was an experience at the highest level, in which he impressed with his clear focus on pure taste. He was particularly fascinated by the discovery that the Pacojet can even be used to prepare risotto - something he had never experienced before. The Pacojet's versatility was evident in every component of his menu, which he prepared entirely with it. His advice to colleagues: "Buy it now!" Despite the price, the Pacojet is an essential investment for him, saving time, money and staff.
Raffaele Stea: Creativity at the highest level
For Raffaele, a passionate patissier, the Pacojet can be summed up in three words: Creativity, efficiency, quality. He appreciates the opportunity to think outside the box and develop innovative ideas with the Pacojet. As a chef patissier in particular, he uses unconventional techniques - from surprising textures to creative dessert creations. The Pacojet not only enables him to work consistently and efficiently, but also helps him to reduce food waste and focus more on creativity and quality. For Raffaele, the Pacojet is therefore a must-have in every kitchen.