Sous vide Recipe Book 2018

Introducing Marcus Schneider
• Degree in business management
• 2010 Trained in avant-garde cuisine at the
WIHOGA Akademie
• A passionate amateur cook fromage 15
• Further training with various top chefs
• Head of the Miele Table Artists cookery school
in Reutlingen, Germany
His aim: to cook with good, honest produce,
without ready-made products, in a manageable
period of time, with delicious results! Through
his training in avant-garde cuisine and the new
techniques he has learned from this, he possesses
more than 7years of experience in sous-vide
cooking and has been demonstrating this
technique at the cookery school for a number of
years.
In the cooking concept kitchen, Marcus Schnei-
der delivers cooking courses for beginners, more
advanced cooks, and acionados alike. He guides
the participants through the events in a relaxed
atmosphere and is always on hand to provide
handy hints and tips! He also gives courses in
sous-vide cooking.
Marcus Schneider
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