Cooking Differently with Steam

Steam is the tool restaurants use for vegetables that keep their color, bread with a crackling crust, and leftovers that taste fresh.
About this Event

Steam is the tool restaurants use for vegetables that keep their color, bread with a crackling crust, and leftovers that taste fresh instead of rubbery. Our chef cooks a full spread in a steam and combi-steam oven (steam plus convection heat) so guests taste the difference and see which Wolf, Miele, or Thermador model fits how they actually cook.