Pacojet 4 Challenge 2023

The big pacotizing® competition for the new Pacojet 4

These are the participants in the big pacotizing® competition

We were overwhelmed by the many creative applications. Over 250 candidates signed up for the Pacojet 4 Challenge - thank you very much for that! We were definitely spoilt for choice and finally decided on the most convincing participants who will soon be competing with the Pacojet 4:

Patisserie, Deli, Café "oni&lu"

Luisa Zerbo

At "oni&lu" in Villingen-Schwenningen (DE), everything is produced in-house - we are curious to see where the Pacojet 4 can provide support.

Website

Restaurant & Catering "Plumbohm"

Jörg Plumbohm

So far, there is no Pacojet in his kitchen. We are therefore looking forward to soon seeing how Jörg Plumbohm uses the Pacojet 4 in his restaurant and catering in Barterode (DE).

Website

Restaurant "Rechberg 1837"

Carlos Navarro

The Pacojet 1 is already a loyal employee at the "Rechberg 1837" restaurant in Zurich (CH). We want to know what can be further optimized with the Pacojet 4 in the operation and on the menu.

Website

Visiting star chef Jan Hartwig's kitchen

Off to Munich

At the beginning of March, a Pacojet 4 moves into the kitchen of every Challenge participant. Cries of joy, a dance through the kitchen, a big hug of the machine: Luisa Zerbo, Jörg Plumbohm and Carlos Navarro are ready for the challenge. Before they get to the Pacojet tasks, they travel to Munich for training - Jan Hartwig is waiting.

Pacojet? No alternative!

When the star chef talks about Pacojet in his restaurant JAN, which opened in October 2022, he leaves no doubt: No kitchen should be without the Pacojet. In addition to the new Pacojet 4, Jan Hartwig's restaurant also includes two other Pacojet devices. One of them is well packed in the cellar and could stand in if his colleagues ever need a break.

Exclusive insight into the "laboratory of love"

The challenge participants experience the menu preparation for the evening up close and look over the shoulders of star chef Jan Hartwig and his team in all areas of the kitchen. There is a concentrated calm. Here, every move is perfect and all culinary steps are lovingly implemented down to the last detail.

Pacotizing® with Jan Hartwig

Then the highlight of the day: The Challenge participants put their own hands on the Pacojet 4, which already has a permanent place in Jan Hartwig's kitchen.

Making ice cream with the new Jet® mode

Luisa Zerbo, Jörg Plumbohm and Carlos Navarro get tips on working with the Pacojet 4 and pacotize® raspberry ice cream, tea ice cream and vanilla ice cream - in just 90 seconds each with the new Jet® mode.

The art of dressing

During the preparation, the participants impressed with their technique to form a perfect ice cream scoop- instruction was not necessary here.

The Pacojet accents on the menu at JAN

During the menu discussion, the challenge participants learn where components from the Pacojet can be found on the current menu at JAN: Mushroom puree, rutabaga puree, celery cream cheese, fermented garlic, parsley root puree, vanilla ice cream and rhubarb sorbet are among the must-have menu components from the Pacojet. In addition, Jan Hartwig, who places great emphasis on seasonal and regional products when defining his menus, uses the Pacojet for all the farces in his signature dishes.

The Pacojet 4 challenge tasks

After the impressive visit to Munich, the Pacojet 4 challenge participants return to their own company full of motivation and inspiration. Now it's time to accelerate and solve the Pacojet tasks. It's all about creativity, time, costs and food waste...

Luisa Zerbo wins the Challenge