The inspirational magazine, packed with flavour for traditional fresh produce specialists.
Edition 2 – 2014
WITH TIPS L USEFUM OUR FRO RODUCE P ST H S E R F ECIALI SP HRIS C
SOUPS
Oven HEARTY WINTER FARE Festive meals & Hors d’oeuvres
CONTENTS Soups - The wintery
4
all-rounders. Oven - The perfect balance
8
between flavour and ease. 12
Hearty winter fare - Tasty dishes to warm you up.
18
Festive meals & Hors
Aart de Geus
d’oeuvres - Bring on the
Director of Degens
festive season.
THE WARM TASTE OF WINTER
22
Winter range
23
In contact with - If you wish to order or require advice... contact your regional representative.
Whilst writing this foreword for this edition of De Smaak by Degens, the rain is clattering against the windows. The tropical temperatures have left for other continents and I am aware that winter is rapidly approaching. Whilst others are immersing themselves in the first bout of autumnal depression, we fresh produce specialists are embracing the opportunity-rich period ahead of us. Because this is the time at which consumers pack away their barbeques and prepare for a season indoors. This is the time when they devote themselves completely to enjoying the company of others with a good glass of wine, in front of a crackling open hearth, with the appetising aroma of a stew filling the air throughout the house. Your home-made stews, soups, vegetables mashes and casseroles will now be really appreciated by your customers. This is the time to surprise your
If one of our products has fired you with enthusiasm, you can easily and quickly order this product through your preferred wholesaler. If you have any general questions, please contact the ladies at our Customer Service Centre on +31 (0) 78 676 91 00 or +32 (0) 349 009 50 or send an email to sales@degens.eu.
customers with your original winter products. Degens would once again like to rise to this challenge with you. Not only by generating ideas for dressing counters distinctively and innovatively, but also by offering products that combine exceptional flavour and quality with ease of use. Finally, I suggest that you take advantage of the Tips & Tricks given to you by our fresh produce specialist Chris in this magazine and create a mouthwatering start to the winter. Enjoy the hustle and bustle of the forthcoming period and, most of all, don’t forget to enjoy today’s flavours yourself.
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TASTE MAGAZINE 2-2014
YVONNE
TAROESKA
Do you require advice? Please feel free to contact your regional representative. You will find the contact details on page 23.
WINTERIMPRESSIONS
SOUPS
Oven
hearty winter fare
Festive meals & Hors d'oeuvres
FOR THE TRADITIONAL FRESH FOOD SPECIALIST
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7
10
11
14
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20
21 TASTE MAGAZINE 2-2014
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FORESTER’S SOUP
SOUPS
SSoup will always be a real all-rounder during the winter; the perfect balance between flavour and ease. Whether the soup is intended to be an appetising starter, a delicious warming between-meal treat or a fast, nourishing meal. By using fresh ingredients and the right base, it can’t go wrong.
FISH SOUP
CREAM OF CHICKEN SOUP
TASTE SENSATIONS COMPATIBLE WITH THIS ITEM: Product no.
Description
7034987
Taste Sensation Italian
7035006
Taste Sensation Look
7035004
Taste Sensation Campagnard
Tip CREAM OF CHICKEN SOUP
this, along with the finely sliced chicken and give the soup a good stir.
Premixes are not only used to bind sauces. They also create perfect soup bases.
INGREDIENTS - 1 l cold water for the bouillon - 200 ml cold water for the Premix - 100 g Degens Premix Vol-Au-Vent (7030262) - 200 g cooked chicken - 15 g freshly chopped parsley PREPARATION 1 Boil the chicken in the water until it is properly cooked. Slice the chicken into small
AN ACCOMPANIMENT FOR THE SOUP?
pieces.
Fresh French bread with tasty herb
2 Dissolve the Premix Vol-Au-
butter.
Vent in 200 ml of cold water and add this to the chicken bouillon.
Our Taste Sensations are perfect for
3 Chop the parsley finely, add
making tasty herb butter.
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Premix is multifunctional
Easy to use: 100-110 gram to 1 litre of water. For example, Premix Sauce Spain is a perfect base for oxtail soup.
FORESTER’S SOUP INGREDIENTS - 1 l cold water - 100 g Degens Premix Sauce Spain (7030260) - 200 g soup meatballs - 125 g chestnut mushrooms - 4 spring onions PREPARATION
Tip from Chris: For a more richly filled
1 Mix the water with the Premix
soup, add around 100 grams of finely
Spain and bring to the boil whilst stirring. 2 Finely chop the spring onions
chopped soup vegetables per litre of soup.
FISH SOUP INGREDIENTS
and the mushrooms and add these
- 300 g white fish
along with the soup meatballs and
- 1 l cold water for the bouillon
allow the mixture to simmer gently
- 200 ml cold water for the Premix
for approximately 5 minutes.
- 120 g Degens Premix Cream Sauce Fish (7030258) - 10 g Degens Fish Herb Mix (7023499) - parsley - 60 g single cream PREPARATION 1 Simmer the fish with the fish herbs until cooked and remove these from the pan. Save the bouillon. 2 Dissolve the Premix Cream Sauce Fish in 200 ml of cold water and add this to the bouillon. Finely cut some parsley and add this, along with the pieces of cooked fish, to the bouillon. Finally, add the single cream and stir the soup thoroughly. Tip: add 10 g of Taste Sensation Curry 7035005 for a delicious flavoursome Thai fish soup.
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POTATO AND BACON DISH
ROAST PORK MOUTARDINI
Oven Simplicity is key, except for when this compromises the flavour. That is why consumers value the traditionally prepared ready meals from the fresh produce specialist. With a couple of flavourings in your basic range, you will easily be able to serve a surprising meal. .
PIZZA ROLLS
PASTA CASSEROLE WITH CHICKEN
Pizza rolls INGREDIENTS - Italian bread rolls - Degens Pizza Sauce (7021459) - grated cheese - mushrooms (in thin slices) - finely diced roast chicken filet PREPARATION 1 Cut the Italian bread rolls in half. Spread the pizza sauce on the inside. Divide the diced chicken, mushrooms and grated cheese between the open roll bottoms. 2 Present the pizza roll with the upper half (cap) resting half way across the bottom. 3 Cook the pizza rolls on a tray in the centre of the oven for approximately 10 minutes at
Potato and bacon dish
180 degrees until cooked through.
INGREDIENTS - 1 kg potato slices/baby potatoes (pre-cooked) - 500 ml cold water - 60 g Degens Premix Béchamel sauce (7030254) - 7 g Degens Taste Sensation Bacon (7036148) PREPARATION Stir the Premix Béchamel and the 1 Taste Sensation Bacon into the water and bring this to the boil. 2 Allow to simmer gently for 3 minutes. Allow the sauce to cool down and mix this with the baby potatoes/potato slices and present this in an attractive ovenproof dish.
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TASTE MAGAZINE 2-2014
Tip from Chris: Garnish with bacon strips for a potato dish with a hearty bite.
every additional 250 grams, add
10 minutes to the cooking time.
Roast Pork Moutardini INGREDIENTS - 1 kg of pork filet (caree) in
Brine
brine 10%
INGREDIENTS
- Degens Moutardini (7022386)
- 10 l luke-warm water - 600 g Degens Fm3 (7030145)
PREPARATION
- 1.1 kg Degens Colorozo Salt
1 Score the pork fillet (caree) in
(7005095)
lines and spray this with brine
- 400 g Degens Gluco (7030165)
(see the recipe for brine).
Pasta casserole with chicken
2 Leave the pork filet to rest for 48
PREPARATION
hours in the refrigerator. Cut the
1 Dissolve the Fm3 and the Gluco
filet into pieces and then rub the
in luke-warm water along with
Moutardini into these pieces.
the colorozo salt.
3 Roast the filet (oven 140ËšC) for
2 Leave the brine to stand for
INGREDIENTS
35 minutes per 500 grams. For
quarter of an hour and give this
- 1 kg pre-cooked penne pasta
a quick stir before using.
- 500 g diced chicken thighs - 15 g Degens Premium Grill Mix (7041145) - 500 g Degens Pizza Sauce (7021459) - 100 g finely chopped leek rings - grated cheese PREPARATION 1 Season the diced chicken with Premium Grill Mix, fry until cooked and allow them to cool down. 2 Blanch the thin leek rings. Mix the penne pasta with the pizza sauce, fried diced chicken and blanched leek rings. 3 Place this in a casserole dish and sprinkle the grated cheese on the top.
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11
AUTUMNAL STEW
Hearty Winter Fare Bring on those dark days. Because fragrant stews and hearty vegetable mashes are part and parcel of those days. Delicious accompanied by meat and gravy. Perfect for warming us up.
CARROT HOTCHPOT
CHICKEN SAUSAGE MIX
GRAVY-COOKED RED
MEATBALLS
CABBAGE MASH
FISH MASH WITH HAKE
OLD-FASHIONED BUTCHERS’ BLACK PUDDING
Tip
Carrot Hotchpot INGREDIENTS - 1 kg potatoes (floury) - 750 g coarsely chopped carrots - 250 g chopped onion - 40 g/kg Degens Vegetable Mash Mix (7035036) - 50 g butter - 100 ml milk PREPARATION
Autumnal Stew INGREDIENTS
coarsely chopped carrots and the onion. Strain off the water. 2 Add the other ingredients and mash everything together.
- 50 g/kg Degens Dry Glaze Cinnamon Cranberries (7037103) - 500 g pork shoulder - 250 g mushrooms - 250 g onions PREPARATION 1 Dice 500 grams of pork shoulder. Cut the mushrooms and onions into coarse pieces. 2 Weigh the correct amount of herbs for the meat and the vegetables and stir these into the mixture. 3 Fry approximately 100 grams of butter in a frying pan for 7 minutes at a high heat. 4 Add 250 ml of water and stir thoroughly, place a lid on the pan and allow to simmer on a low heat for 35 minutes. Stir frequently.
Tip: Delicious served with rice or mashed potatoes.
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1 Cook the potatoes with the
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Serve the mash with Degens Hachee Sauce. A perfect base of water, tomato puree with various types of vegetables, herbs and spices. Product no.
Description
7016694
Hachee sauce
Fish mash with hake INGREDIENTS - 500 g hake filet or firm white fish - 40 g Degens Vegetable Mash Mix (7035036) - 1 kg of potatoes (floury) - 300 g of Brussels sprouts - 3 finely chopped spring onions - 1 dl cooking juices from the fish - 60 g butter PREPARATION 1 Cook the potatoes and add the Brussels sprouts to cook for the final 10 minutes. 2 Cook the fish and save some of the cooking juices. 3 Mash the potatoes with butter and cooking juices from the fish. 4 Add the other ingredients and stir these through the mixture.
Red Cabbage Mash
Tip from Chris: Add a heaped teaspoon
INGREDIENTS
of Moutardini (7022386) to the fish
- 1 kg potatoes (floury)
mash.
- 750 g red cabbage (shredded) - 25 g/kg Degens Vegetable Mash Mix (7035036) - 150 g apple puree - 100 ml milk - 50 g butter PREPARATION 1 Boil the potatoes until cooked. 2 Boil the red cabbage, if preferred with a couple of cloves. 3 Mash the potatoes with the butter and milk. 4 Add the remainder of the ingredients and mix everything together.
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15
Chicken Sausage Mix INGREDIENTS - 1 kg chicken or turkey - 30 g/kg Degens Chicken Sausage Mix (7030186) PREPARATION 1 Turn the meat through the 10-mm plate. 2 Stir in the Sausage Mix and 5%
Gravy-cooked Meatballs
Tip: If you like, add some chopped
water, grind the whole mixture
onion and a little mustard.
through a 3-mm plate and mix again. 3 Fill thin sheep casings or thick
Tip: Once the meat has been mixed with the herbs, various Taste Sensations can be added, e.g. Taste
INGREDIENTS
Sensation Spring (7041199) or Taste
- 80% pork
Sensation Campagnard (7035004).
- 10% beef - 10% liquid - 100 g/kg Degens Fried Minced Beef Mix Culina (7030157) PREPARATION 1 Freshly sort through the raw ingredients, cut into small pieces and refrigerate. 2 Coarsely pre-grind the meat to 10 mm. 3 Mix the pre-ground meat with the Minced Beef Mix Culina and the liquid. 4 Completely grind the meat at the 3 mm cut. Stir for a short time and portion into 125-gram pieces. With damp hands, form balls from the portions. 5 Fry the balls at 100˚C for 35 minutes, with 30% liquid and then for 10 minutes at 150˚C.
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pig’s gut with the mixture.
Gravy INGREDIENTS - 1 l water - 100 g Degens Gravy Sauce Powder All-in (7030180) PREPARATION Add the gravy sauce powder to 1 litre of water, stir this with a whisk until this is a smooth mixture. Bring to the boil and allow to gently simmer for 2 minutes.
Tip True connoisseurs definitely know how to appreciate the warm flavour of black pudding during the game season. With this recipe, you will be bringing the winter tradition into your shop window!
Old-fashioned Butchers’ Black Pudding
PREPARATION 1 Clean the pigs heads thoroughly and cook together with the tongues in the boiling pan for 2 hours, until the meat is loosened from the bones (so do not overcook).
INGREDIENTS
2 Then remove all bones and
- 5 l fresh pig’s blood
cartilage from the mixture and
- 2 kg old bread
grind this mixture, which is still
- 3 kg pork jowl cheeks (fresh)
warm, through the coarse plate of
- 3 kg pigs’ heads (cooked)
the devilling machine.
- 2 kg pigs’ tongues (cooked)
See steps 3, 4 and 5 at www.degens.eu
Herbs and excipients per kg weight: - 18 g Degens Colorozo Salt
COOKING
(7005095)
1 Bring the water to the boil and
- 4 g Degens Black Pudding Herbs
place the black pudding in the pan.
Special (7044459)
2 Gradually increase the
- 3 g Degens Lettuce (7030206)
temperature to 75°C.
- 3 g dried onion pieces
3 The cooking time is
- 50 g wheat starch
approximately 40 minutes, depending on the calibre. See step 4 at www.degens.eu
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SALMON GRAVLAX
STEAK TAPENADE SEASONED F ETA CUBES FOR TAPAS
COCKTAIL
GARLIC
VEGETABLE DIP
VEGETABLE DIP
CURRY VEGETABLE DIP
CHRISTMAS TREE BRIE
Festive Meals & Hors d’oeuvres
This year, make sure that the festive season is a party never to be forgotten. Surprise guests with classic Hors d’oeuvres with a new look. Serve the most popular party-goers in a sauce of the highest quality. This will definitely create a festive ambiance.
Vegetable dip INGREDIENTS - carrots
Seasoned Feta cubes for tapas
- cucumber
INGREDIENTS
- cauliflower
- 1 kg feta
- celery
- 50 g Degens Dry Glaze Green Herbs (7038739)
SAUCES - Degens Garlic Sauce Espana (7029472) - Degens Cocktail Sauce (7034761) - Degens Curry Pineapple Sauce (7016691) PREPARATION 1 After cleaning, cut the carrot and cucumber into strips. Cut the cauliflower into florets
Christmas Tree Brie INGREDIENTS
and cut the celery into approx. 4-cm pieces. 2 Present the vegetables on a
PREPARATION
platter and complete this with
1 Cut the feta into cubes and
a trio of sauces.
sprinkle the Dry Glaze Vegetable Herbs on top of the cubes.
- 1 kg brie
2 Present the cubes with olives and
- 500 g cream cheese
filled baby tomatoes.
- 13 g Degens Taste Sensation Campagnard (7035004) - finely chopped chives PREPARATION 1 Cut the brie in half and mix the cream cheese with the Taste Sensation Campagnard. Spread the cream cheese on the lower half of the brie and place the top of the brie on this and cut wedges from this. 2 Dip the sides into the chives. Place the wedges in such a way that the wedge points upwards, create overlapped grooves and turn these slightly upwards.
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Steak Tapenade INGREDIENTS - 1 kg ox sausage see the recipe on the website - 150 g Degens Herb Oil (7033157) - 25 g Taste Sensation Provençal (7035003) - toasted pine nuts - cheese flakes PREPARATION 1 Mix the herb oil and the Taste Sensation Provençal through the ox sausage dough. 2 Place this in an attractive dish and garnish with some toasted pine nuts and cheese flakes.
Tip: Why not try a tapenade with: 7035007 Taste Sensation Piri-Piri 7036147 Taste Sensation Pikanto 7034987 Taste Sensation Italian
Salmon Gravlax
3 Allow to infuse for
INGREDIENTS
and present these on an
- 1 kg piece of salmon without skin
attractive plate.
approximately 12 hours. Cut the salmon into thin strips
- Degens Gravlax Herbs (7016525) PREPARATION 1 Take a clean container and sprinkle the Gravlax Herbs on the bottom, so that the base is lightly covered. 2 Place the salmon on this and sprinkle the Gravlax Herbs on top. Place a wooden board on top of the salmon with a stone on top of that.
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WINTER RANGE Product no. Description
Weight
7044459
Black Pudding Herb Special
7030086
Farmhouse Herb Mix
7030087
Farmhouse Herb with Sausage Mix with Cloves
7034761
Cocktail Sauce
7005095 7022598 7022599 7043642
Product no. Description
Weight
1.5 kg
7016932
Minced Beef Mix
2 kg
1 kg
7030165
Gluco
5 kg
1 kg
7016525
Gravlax Herbs
2 kg
2.5 kg
7016694
Stew Sauce *S*
3 kg
Colorozo Salt
25 kg
7021432
Huntsman Sauce Lh
Culinary Archiduc Sauce
4x1 kg
7030180
Gravy Sauce Powder all-in
Culinary Bisque/Lobster Sauce
4x1 kg
7016691
Curry Pineapple Sauce
Culinary Bisque/Lobster Sauce
2.5 kg
7030186
Chicken Sausage
7022600
Culinary Chinese Sauce
4x1 kg
7029472
Garlic Sauce Spain
7022606
Culinary Green Pepper Cream Sauce
4x1 kg
7045792
Cutlet Herb Mix
7043638
Culinary Morello Cherry Sauce
2.5 kg
7033157
Herb Oil
7022604
Culinary Madeira Sauce
4x1 kg
7030206
Lettuce (Phosphate)
7022605
Culinary Normandy Fish Sauce
4x1 kg
7022386
Moutardini
3 kg
7043641
Culinary Port and Cream Sauce *S*
2.5 kg
7030226
Osdorp Special
1 kg
7043640
Culinary Port Sauce Forest Fruits *S*
2.5 kg
7021459
Pizza Sauce
5 kg
7043644
Culinary Orange Sauce
2.5 kg
7041145
Premium Grill Mix
4 kg
7022903
Culinary Spaghetti Sauce
4x1 kg
7030254
Premix Béchamel Sauce
3 kg
7022608
Culinary Vol-Au-Vent Sauce
4x1 kg
7030255
Premix Brown Sauces
3 kg
7043639
Culinary Game Sauce *S*
2.5 kg
7030258
Premix Cream Sauce "Fish"
3 kg
7039965
Dry Glaze Beef
1 kg
7030259
Premix Cream Sauce "Meat"
3 kg
7034696
Dry Glaze Bistro
1 kg
7030260
Premix Sauce Spain
3 kg
7038739
Dry Glaze Green Herbs
1 kg
7030261
Premix Tomatino
3 kg
7038738
Dry Glaze Indian Curry
1 kg
7030262
Premix Vol-Au-Vent
3 kg
7037103
Dry Glaze Cinnamon/Cranberries
1 kg
7030267
Rollade Herbs with Cloves
1 kg
7039966
Dry Glaze Lemon Pepper
1 kg
7030271
Gelderland Smoked Sausage Herbs *S*
1 kg
7033337
Dry Glaze Mustard-Dill
1 kg
7030272
Smoked Sausage Mix Arnhem *S*
3 kg
7034073
Dry Glaze Napoli
1 kg
7036487
Beef Bouillon
1 kg
7040795
Dry Glaze Pepper
1 kg
7035036
Vegetable Mash Mix
1 kg
7038531
Dry Glaze Red Pesto
1 kg
7030288
Stew Herbs m/z
7033338
Dry Glaze Satay
1 kg
7036148
Taste Sensation Bacon
1 kg
7035848
Dry Glaze Spare Rib
1 kg
7035004
Taste Sensation Campagnard
1 kg
7037104
Dry Glaze Tomato/Basil
1 kg
7036149
Taste Sensation Mushroom
1 kg
7033336
Dry Glaze Tuscany
1 kg
7036388
Taste Sensation Chorizo
1 kg
7030140
German Steak Mix
1 kg
7034987
Taste Sensation Italian
1 kg
7030142
Pea Soup Melange *S*
0.5 kg
7035001
Taste Sensation Cheese
1 kg
7021474
Filet/Prepare Sauce Du Chef
10 kg
7035005
Taste Sensation Curry
1 kg
7022481
Filet/Prepare Sauce Extra
5 kg
7041199
Taste Sensation Spring
1 kg
7022482
Filet/Prepare Sauce Extra
10 kg
7035006
Taste Sensation Look
1 kg
7021466
Filet/Prepare Sauce Garni
10 kg
7036147
Taste Sensation Pikanto
1 kg
7029128
Filet/Prepare Sauce Martino
10 kg
7035007
Taste Sensation Piri-piri
1 kg
7021467
Filet/Prepare Sauce Martino
7035003
Taste Sensation Provençal
1 kg
7021470
Filet/Prepare Sauce Sud
7041286
Taste Sensation Stroganoff
1 kg
7021468
Filet/Prepare Sauce Sud
7036928
Taste Sensation Tomato/Basil
1 kg
7030145
Fm3
5 kg
7034986
Taste Sensation Onion
1 kg
7030157
Fried Minced Beef Mix Culina
3 kg
7023499
Fish Herb Mix
2 kg
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20 x 500 g 10 kg 16 x 800 g
2,3 kg 1 kg 2.5 kg Mix 3 kg 12x150 g 1 kg 1 ltr 1.5 kg
1,5 kg
Keeping in touch
Nice to meet you! We would like to introduce you to the ladies and gentlemen behind Degens. You can contact your usual contact person or one of the contact persons in your region. A number of new faces have recently been added to our team and we would like to introduce them to you.
new team members & positions SOPHIE DENIJS
MARTIN DE VRIES
GEERT VAN DER HEYDEN
Regional representative East Flanders sophie.denijs@degens.eu 0032 495 2794 13
Sales manager regional representatives martin.de.vries@degens.eu 0031 6 513 49 978
Sales manager wholesalers* * new role
GEERT VAN DER HEYDEN
HENRY ZOMER
ERNST HEMMER
JOHN VUGTS
ARIE OTTENHOF
Sales manager wholesalers* geert.van.der.heyden@degens.eu 0032 497 5660 21
Regional representative Northern Netherlands henry.zomer@degens.eu 0031 6 215 720 19
Regional representative Eastern Netherlands ernst.hemmer@degens.eu 0031 6 508 891 66
Regional representative Southern Netherlands john.vugts@degens.eu 0031 6 215 720 16
Regional representative Western Netherlands arie.ottenhof@degens.eu 0031 6 215 420 86
Geert is responsible for sales to wholesalers and works with them to ensure that the fresh produce specialists receive top-notch service.
With 18 years of experience as a butcher and 2 years on the commercial side of things, Henry is more familiar than most with the other side of the sales counter. He translates this into solid advice and solutions.
Ernst is level-headed and is more than happy to help you to make effective choices. He has worked at Degens for 3½ years and his background is butchery in the food service industry. Your success is his success.
With 30 years of experience in the butchery trade, knowledge and experience is a given. John likes to give his ex-butchery colleagues a helping hand in this challenging and interesting profession.
Arie has worked in the butchery trade for more than 12 years, plus he completed his Butchery Trade Education. Arie likes to share his knowledge of the trade!
CÉDRIC COLMAN
YACINE BENTAYA
YVES PAVOT
BETTY DELAERE
ELLEN DE ROOS
Regional representative Flemish Brabant cedric.colman@degens.eu 0032 495 2792 12
Regional representative Antwerp and Limburg yacine.bentaya@degens.eu 0032 496 2718 52
Regional representative Walloon Region yves.pavot@degens.eu 0032 495 2793 06
Regional representative West Flanders betty.delaere@degens.eu 0032 495 2794 06
Marketing manager ellen.de.roos@degens.eu 0031 621 5420 85
Cédric graduated as a chef and in his spare time trained in the Butchery trade. Add commercial work experience to that and you can be assured that Cédric will provide you with sound advice.
Yacine is the youngest of the representatives. He has experience in the food and beverage industry and was the head chef at his own restaurant. Practical experience is still fresh in his mind.
With his training as a butcher, his 23 years of experience at Degens and his drive, Yves is a mine of knowledge. With his knowledge and skills, he adds value to the district.
Betty has more than 20 years of experience in the food and beverage industry. With her head chef background, she is able to provide your trade with sound advice.
With a food design background, for more than a year Ellen has been responsible for our marketing. She has ambitions to ensure that the Degens brand excels; this magazine is proof of that!
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www.degens.eu
Degens is an Intertaste brand