Germans love their bread. The thought of a shrink-wrapped loaf on a supermarket shelf, robbing you of a wonderful sensory experience feels so wrong. After all, nothing compares to sampling crusty bread still warm from the oven. That’s the kind of sensory experience master baker, Fridolin Artmann, works for. He's living proof that bringing out the best in dough is all about love and passion.
WELCOME TO THE NEFF KITCHEN STORIES
Cooks are our inspiration. We share their love for great, nutritious food and their curiosity to explore new ways of bringing delicious meals to the table. Our Kitchen Stories are about the people who grow, nurture and source wonderful produce: their food feeds our passion to make cooking so enjoyable. Bon appetit.
A Japanese tradition, the future for a Welsh breeder
When Welsh cattle breeder, Ifor Humphreys, first heard about the stunning buttery taste of Japanese Wagyu beef, he saw more than a business opportunity. He decided to import an embryo from Japan, and nine months later his breeding bull, Abramovich, was born. The rest is breeding history. In a world governed by the rules of mass production, his small Wagyu operation stands out as an example of high standards of quality. Today, he supplies gourmet restaurants, upmarket food stores and, as he’s very pleased to point out, his local community. When cooked, the meat is incredibly juicy, tender and full of flavour. It’s testament to one man’s passion to create very special food.
A passion for olives
Olive oil is not a cooking ingredient; it's an element of desire, according to Josep-Maria Mallefré, who elevates the humble olive to green gold in the gentle lowlands of south-western Catalonia. His mill proudly continues the family tradition started by his grandfather who founded the oil production business. Where many other mills combine the harvests of different farmers when they press oil, Mallafré produces single-sort, personalised oil from individual harvests. This way, their unique character can be preserved, reflecting the source, the individual climate and time of year the olives were harvested.
The art of cheese making
The French know a thing or two about cheese. Many varieties undergo months of ripening before they gain their distinctive flavour. ‘Affinage’, the French word for ‘cheese ageing’, is a perfect mix of traditional craftsmanship and modern technology. Chief affineur, Hervé Mons, is the guiding star when it comes to excellent taste. He uses the milk from Salers, an old French cattle breed known for its delicious milk, to create his award-winning Comté or Reblochon. Mons is known to gourmets around the world and his cellars contain well over 100 tonnes of cheese.
Cooking with NEFF
Feel inspired to get your apron on and test your own culinary skills? Then join us at one of our NEFF events where you can meet like-minded people and talk about all things food: from ingredients to preparation, and what appliances are best suited to your tasks. Or attend one of our Cookery Schools and learn some tricks of the trade using NEFF appliances. If you can’t wait that long, have a look at our recipes inspired by fellow cooks for truly inspiring meals.