Robby is an editor of HBSDealer.com. He resides outside Birmingham, Alabama, with his wife and three kids. Contact: rbrumberg@ensembleiq.com the home appliances division of the Bosch Group has opened its latest Experience and Design Center showroom in North America The Beverly Hills showroom is at 257 N Canon Drive It serves as a multifunctional space to display BSH’s three North American brands: Bosch Visitors can interact with the company's newest products and latest tech adding that the showroom also facilitates personalized consultations with specialists "This new Beverly Hills EDC is not just a showroom; it’s an inspiring Southern California experience,” says Christopher Kaeser “It’s a sophisticated space where visitors can see touch and experience the innovation and craftsmanship behind our three iconic brands – Bosch This location will serve as a true hub for the design builder and luxury community – offering inspiration and collaboration while further reinforcing BSH as the go-to for premium luxury and ultra-luxury home appliances.”The Beverly Hills location will also host exclusive workshops BSH currently operates a network of 10 Experience and Design Centers across North America This includes its first California location in Irvine BSH's presence in Canada includes showrooms in Toronto BSH's rebate program to support wildfire recoveryBSH has introduced a rebate program for those affected by the devastating wildfires in Los Angeles and the surrounding areas earlier this year A similar program is launching for recovery in Maui California wildfire relief rebateBosch: Consumers who purchase a qualifying four-piece Bosch kitchen package which must include one serialized unit from at least four different categories will receive a $700 rebate via a Bosch Visa prepaid card.Thermador: Consumers who purchase a qualifying four-piece Thermador kitchen package will receive a $2,000 rebate via a Thermador Visa prepaid card.Gaggenau: Consumers who purchase a qualifying four-piece Gaggenau kitchen package will receive a $2,500 rebate via a Gaggenau Visa prepaid card.Eligible counties: Los Angeles Ventura and Kern.Maui County wildfire relief rebateBosch: Consumers who purchase a qualifying four-piece Bosch kitchen package will receive a $700 rebate via a Bosch Visa prepaid card.Thermador: Consumers who purchase a qualifying four-piece* Thermador kitchen package will receive a $2,000 rebate via a Thermador Visa prepaid card.Gaggenau: Consumers who purchase a qualifying four-piece* Gaggenau kitchen package will receive a $2,500 rebate via a Gaggenau Visa prepaid card.Eligibility: Must live in Maui County to qualify 2025Applications: May be submitted through BoschApplianceRebate.com and https://www.thermador.com/us/support/natural-disaster-relief-support (proof of residency required) Please upgrade your browser to improve your experience takes a deep dive into the California chefs' culinary and life philosophies and Josiah Citrin—continue to raise the bar on California’s fine dining scene redefining the experience through unique vision coupled with mesmerizing flavors and ingredients “When every element of the dining room is carefully considered it adds layers of meaning to what’s presented on the plate,” shares Tusk This sentiment is echoed by Kahn: “There is a transportive element to my restaurants,” says the chef who collaborates with artists “Creating an environment that pulls guests from their daily life is extraordinarily important to me.” It’s when the elements of design and forward-thinkingness converge that cuisine is transformed “From the lighting and sound design to the carefully selected furnishings we strive to create spaces that are both visually stunning and inviting fostering a sense of excitement and comfort for our guests,” adds Josiah Citrin who marries the fun of the experience with giving back to the community these chefs champion the best of California while putting their stamp on its cuisine with creativity get to know the latest members of Gaggenau’s Black Jacket Society of Chefs who discuss their take on California’s dining scene and what drives them outside of the kitchen Chef Michael TuskQuince (Three MICHELIN Star and Green Star) and Cotogna Spearheading one of only 33 restaurants globally to receive Three MICHELIN Stars and a MICHELIN Green Star Michael Tusk has solidified himself as a pioneer and driving force in California’s rich culinary community Tusk can be found surveying his fields and livestock at Fresh Run Farm snapping photographs of things he finds interesting and mentoring the next generation of chefs It’s this sensibility that has led to Tusk to success with Quince: recently redesigned Tusk worked with his wife Lindsay and artisan producers and purveyors to highlight California’s unique talents and vision What is your dining ethos?Try not to take yourself too seriously and try to respect everyone in the dining room What are the key touchpoints of a memorable dining experience?The most important bits are: Does the food taste delicious Where is fine dining headed?Because food and labor are getting even more expensive fine dining restaurants will be pushed to do even more with less Economic factors will require that fine dining restaurants get even more creative I’m confident that fine dining will always be around What are the personalities of your two restaurants?Cotogna is more casual; Quince is a fine dining experience But the two restaurants are linked by our relationship to Fresh Run Farm What is the essence of California?California is woven through the fabric of Quince and Cotogna From the sugar pine in our outdoor dining parklet supplied by Evan Shively at Arborica in Marshall; to the gelato made with Peter Martinelli’s honeycomb; to the steak knives made by Everett Noel in the Sierra Foothills We try to layer California into everything we do (without being too preachy) When is it time to change something at your restaurants?At the end of the day If guests still love something then I can accept that I need to check my ego at the kitchen door.What is a kitchen tool you can’t live without?My first thought was… my hands I’d say a mortar and pestle.Tell us about your passion for photography and art.Photography and art collecting inspire me daily Seeing the work of others pushes me to create The history of art is also an opportunity for staff training It helps our teams to better understand the creative process in the kitchen What are the parallels between farming and cooking What is your advice to aspiring young chefs?The virtue that I try to instill in young chefs is patience There are no quick fixes or shortcuts in this career Becoming a better chef is earned through a series of experiences and learn from those experiences are more successful in the long run What is the best advice you've received?Constantly taste What do you view as your legacy?I view my role as a mentor If I can continue to help teach a new generation of chefs—as I have for the last 21 years—it will count as a success Our goal has always been to make San Francisco a better place to live I hope that our restaurants have positively impacted our diners and our teams and thereby improved our San Francisco community and I hope that it leaves a lasting impact It’s rare to find a chef whose work continues to rack up accolades but Jordan Kahn exemplifies this with Meteora and Vespertine Kahn’s ability to transport diners into his universe and out of the ordinary is his gift and his restaurants the physical setting for his cohesive symphony—the architecture and touchpoints are all hand-selected by him and worked on in collaboration with his wife Zara and local artisans this translates into the meal and its progression: guests move from floor to floor as the dinner evolves while the plates start and finish with equal verve and flavor a zero-waste ethos cemented by over 700 live plants elevating the experience with a (literally) green touch setting the right tone engages all the senses allowing for a deeper connection with the food What is your dining ethos?[My wife] Zara has been a transformative force She has a deeply intuitive nature that has greatly influenced the way I approach dining and eating ultimately connecting me to how nutrition grounds us and is such a sacred element to our daily life What are the key touchpoints of a memorable dining experience?It all comes back to connection To truly open yourself up to the present moment and connect with yourself and others through the healing life-force energy of ingredients Where is fine dining headed?We are truly living in the most magical time in history The opportunity to create such amazing food experiences may not exist in the future I feel tremendously grateful to be living in this moment in the world of gastronomy What is the essence of California?The essence of California permeates our restaurants as the foundation of our work The place holds greater significance than time I tasted a mango grown in the Mojave Desert that was salty When is it time to change something at your restaurants Maintaining a constant flow of change and evolution helps to create a positive impact on both guests and staff What is a kitchen tool you can’t live without Tell us about the menu.The menu for Vespertine is written as a cohesive piece—more of an album than a compilation Each of the compositions are part of a larger whole based on a series of abstract sketches crafted in one sitting during a visit to a jungle forest with my wife The ingredients used are chosen for their unique relationship to the idea of a particular chapter in the album’s story the ingredients draw you in deeper into the experience Tell us about your passion for fragrance.I’m really excited about this as I’ve been working on creating a fragrance myself for some time now scent is very ritualistic and creates a sense of place so it was important for me to create something singular for Vespertine that you can only find there but also evolves through time and the seasons Currently the scent has deep earth and resin elements and features spices like black pepper and clove along with exotic tree bark such as choya raal and natural benzoin ambers to bridge the masculine and feminine What do you view as your legacy?My hope is to help illuminate some of the wisdoms I have learned over my career which were so inspiring to me They helped me find and tap into my essence so it's crucial that we understand the importance of our connection and relationship to our source This connection is felt and experienced through food Nutrition is the means through which we access nature With seven distinct (and delicious) restaurants Josiah Citrin makes sure his spots cater to guests with all palates Exceptional ingredients coupled with passed-down cooking techniques result in mouthwatering cuisine with modern innovation Mélisse activates all senses—initially through the food and then as guests savor their bites Creating a sense of comfort and home is paramount to Citrin as he is a leader in the Los Angeles culinary community often mentoring the next generation and honoring his son Augie’s legacy with his philanthropic efforts What is your dining ethos?My dining ethos has evolved from a focus on showcasing intricate techniques and exotic ingredients to a more simplistic approach I now believe that a truly memorable dining experience is achieved through a harmonious blend of exceptional flavors What are the key touchpoints of a memorable dining experience?One quote that I live and breathe across our restaurants is “To receive a guest is to take charge of their happiness the entire time under your roof” (Fernand Point) A memorable dining experience is rooted in the belief that every guest is our responsibility By paying meticulous attention to detail and ensuring that every aspect of their visit is thoughtfully considered and executed Where is fine dining headed?Fine dining has undergone a remarkable transformation since my grandfather's era when formal dining experiences often involved elaborate rituals and theatrical presentations He would tell me about the grand restaurants the chef slicing into a roasted leg of lamb right in front of the guests we have witnessed a shift towards more casual and personalized dining experiences fine dining is increasingly defined by a focus on exceptional quality and a commitment to creating memorable moments for guests What are the personalities of your restaurants?Mélisse curates a meticulously orchestrated experience for our guests From the carefully selected menu to the seamless flow of flavors every aspect is designed to create a memorable culinary journey akin to a theatrical performance where the diners and chefs are all in one room Citrin offers a more personalized dining experience While we maintain the same commitment to exceptional ingredients and techniques we empower our guests to create their own culinary adventure by choosing the order and pace of their meal.Dear Jane's offers a nostalgic nod to the continental fish houses of the 1970s What is the essence of California?As a proud Californian my passion for CA is reflected in every aspect of our restaurants from Santa Barbara spot prawns to Brandt beef showcasing the bounty of California's agricultural landscape Tell us about your love for nostalgia.Nostalgia permeates our kitchen A 19th-century duck press from Maison Ericuisand a collection of hand-hammered copper pots passed down from renowned chef Georges Vernotte serve as tangible reminders of culinary traditions poaching a whole turbot in its own juices in a turbotière reflects a deep appreciation for the timeless methods that have shaped the culinary world What is a kitchen tool you can’t live without?A beautiful French tablespoon passed down from my grandmother's silver collection Tell us about your passion for surfing.Both surfing and cooking bring me immense joy and fulfillment The thrill of conquering a perfect wave and the satisfaction of crafting a delicious meal share that same profound sense of accomplishment The exhilaration of riding a wave and the anticipation of slicing into a perfectly cooked steak evoke that same energy and feeling of conquering nature and showing off your mastery of the elements Tell us about your philanthropic efforts.One of the most meaningful ways to honor my son is through the philanthropic endeavors made possible by Augie’s on Main and my other restaurants By leveraging our culinary talents to raise funds and support organizations like Stop the Void we aim to continue the legacy of compassion and community involvement that Augie was so passionate about during his lifetime What do you view as your legacy?I aspire to be remembered as a chef who not only created exceptional dining experiences but also made a positive impact on the culinary community here in LA My goal is to mentor future generations of chefs and contribute to the ongoing evolution of fine dining I hope to leave a lasting legacy that inspires and elevates the culinary world All images courtesy of Adahlia Cole Photography and Colin Peck these iconic chefs mentor professional chefs who have an ego she has championed America’s farm-to-table movement for 54 years One of the world’s most celebrated chefs discusses his legacy The shiba inu-loving chef shares his favorite spots around town From listening bars to neighbourhood restaurants explore all the top recommendations from Chishuru’s Adejoké Bakare One of the most prominent chefs serving Indian cuisine talks India and his New York What the MICHELIN Guide Inspectors Saw in 2025 The Mexican capital takes center stage alongside the culinary world's top talents From Texas Barbecue to Mexico City's cutting-edge dining these new MICHELIN Guide hot spots promise unforgettable vacations and world-class cuisine These are the best lake vacations for a summer break from Lake Tahoe in the US to Lake Como in Switzerland and the MICHELIN-recommended restaurants and bolt holes to bed down in when you visit where do fashion’s biggest names retreat for a bite and a bed We imagine the post-Gala sanctuaries of the chicest attendees Who knew brisket and biscuits could be so good From tartan fabrics and stag antler furnishings to rare Scotch whiskies and castle views you'll have no doubt which country you're in when staying at these Michelin-Key hotels The self-proclaimed “unofficial talent scout” shares his local favorites from the city he calls home Sustainability is more than a buzzword—it’s a core value embraced by some of North America’s most design-forward hotels Non-members can add the privileges at checkout through our 30 day free trial By continuing I accept the Terms & Condition and Privacy Policy. I would like to receive Newsletter from MICHELIN Guide Save lists of your favorite restaurants & hotels and Josiah Citrin\u2014continue to raise the bar on California\u2019s fine dining scene \u201cWhen every element of the dining room is carefully considered it adds layers of meaning to what\u2019s presented on the plate,\u201d shares Tusk This sentiment is echoed by Kahn: \u201cThere is a transportive element to my restaurants,\u201d says the chef who collaborates with artists \u201cCreating an environment that pulls guests from their daily life is extraordinarily important to me.\u201d It\u2019s when the elements of design \u201cFrom the lighting and sound design to the carefully selected furnishings fostering a sense of excitement and comfort for our guests,\u201d adds Josiah Citrin who marries the fun of the experience with giving back to the community get to know the latest members of Gaggenau\u2019s Black Jacket Society of Chefs who discuss their take on California\u2019s dining scene Chef Michael TuskQuince (Three MICHELIN Star and Green Star) and Cotogna Michael Tusk has solidified himself as a pioneer and driving force in California\u2019s rich culinary community It\u2019s this sensibility that has led to Tusk to success with Quince: recently redesigned Tusk worked with his wife Lindsay and artisan producers and purveyors to highlight California\u2019s unique talents and vision I\u2019m confident that fine dining will always be around From the sugar pine in our outdoor dining parklet supplied by Evan Shively at Arborica in Marshall; to the gelato made with Peter Martinelli\u2019s honeycomb; to the steak knives made by Everett Noel in the Sierra Foothills If guests still love something then I can accept that I need to check my ego at the kitchen door.What is a kitchen tool you can\u2019t live without?My first thought was\u2026 my hands I\u2019d say a mortar and pestle.Tell us about your passion for photography and art.Photography and art collecting inspire me daily If I can continue to help teach a new generation of chefs\u2014as I have for the last 21 years\u2014it will count as a success It\u2019s rare to find a chef whose work continues to rack up accolades Kahn\u2019s ability to transport diners into his universe and out of the ordinary is his gift and his restaurants the physical setting for his cohesive symphony\u2014the architecture What is a kitchen tool you can\u2019t live without Tell us about the menu.The menu for Vespertine is written as a cohesive piece\u2014more of an album than a compilation The ingredients used are chosen for their unique relationship to the idea of a particular chapter in the album\u2019s story Tell us about your passion for fragrance.I\u2019m really excited about this as I\u2019ve been working on creating a fragrance myself for some time now M\u00e9lisse activates all senses\u2014initially through the food and then as guests savor their bites Creating a sense of comfort and home is paramount to Citrin as he is a leader in the Los Angeles culinary community often mentoring the next generation and honoring his son Augie\u2019s legacy with his philanthropic efforts What are the key touchpoints of a memorable dining experience?One quote that I live and breathe across our restaurants is \u201cTo receive a guest is to take charge of their happiness the entire time under your roof\u201d (Fernand Point) A memorable dining experience is rooted in the belief that every guest is our responsibility What are the personalities of your restaurants?M\u00e9lisse curates a meticulously orchestrated experience for our guests poaching a whole turbot in its own juices in a turboti\u00e8re reflects a deep appreciation for the timeless methods that have shaped the culinary world What is a kitchen tool you can\u2019t live without?A beautiful French tablespoon passed down from my grandmother's silver collection is through the philanthropic endeavors made possible by Augie\u2019s on Main and my other restaurants sponsored by:NationalAShvo Tells VIPS to Invest in Office at Exclusive Gaggenau Event the who’s who of South Florida’s development world flocked to Miami’s Design District for an evening of networking and conversation hosted by Gaggenau and The Real Deal The Gaggenau Experience and Design Center was the perfect setting for the event which featured a culinary demonstration by Chef James Friedberg of Michelin-starred L’Atelier de Joël Robuchon Miami followed by an intimate conversation between TRD Publisher Amir Korangy and veteran developer Michael Shvo Some of the notable attendees included Gil Dezer Korangy and Shvo came together for the second time in a week to continue their conversation about the future of office in a post-pandemic world Shvo talked about how the pandemic shook up the CRE space forcing office devs to create an experience for workers instead of simply putting a nice slab of white marble on the facade and calling it a day The prolific developer leveraged this strategy at the recently-reopened Transamerica Pyramid but Shvo understood that he could elevate the tenant experience to create a space where people wanted to be Shvo told the pros in the Gaggenau EDC that between a growing return to office movement and compression of interest rates the next 12 months are the best time to buy office The evening ended with a rousing off-the-record Q&A session BSH Home Appliances and it’s brands, Bosch, Thermador, and Gaggenau, are the exclusive appliance brands of The Real Deal. To feature your project in the video series Developer Diaries or get involved with events and other activations around the country get in touch with Ross Fox Gaggenau’s journey from hammers to high-end appliances | Archive While Gaggenau is now known worldwide as a luxury appliance brand it’s come a long way from its beginnings almost 350 years ago as a hammer mill and nail forge in Germany’s Black Forest Margrave Ludwig Wilhelm von Baden began the endeavor in 1683 in Gaggenau to provide better lives for the locals The company later evolved to specialize in enamel and produced advertising signs before transitioning to The same enamel lineage can be seen today in its iconic blue oven interiors it began producing coal and gas-fired stoves which became the company’s primary focus Electric stoves were introduced in the 1930s eye-level oven and separate cooktop and ventilation appliances in the 1950s In 1972, Gaggenau sought to bring a more bespoke culinary experience to the home chef with its launch of the Vario system cooktop collection The evolution of the customized cooking experience continues today which allows the homeowner to configure the cooktop however they want to It is part of the company’s 400 Series which allows for flexible mounting in an island or against the wall the company debuted a new refrigerator/freezer that combines furniture-like design with functionality with adaptive lighting and a professional freshness system Now 106 years old, Kravet continues to expand its reach | Archive How did Herman Miller find its design direction? You can credit a modular storage system | Archive Big name architecture in a small Indiana town | Archive Signup for your digest of industry news and trends Some of the forms and images on this page may not work correctly with this enabled Please disable your ad blocker for this page Find the ad blocker icon installed on your browser This icon is usually located on the upper right side of your screen You may have more than one ad blocker installed Click the icon and disable the ad blocker for this website either by following prompts or clicking your browser’s “refresh” or “reload” button Designers Today is a vibrant and trusted trade brand for the interior design community that empowers interior designers with the resources and inspiration necessary to grow their businesses Sign up to get exclusive industry information delivered to your inbox Gaggenau, a German luxury kitchen appliance manufacturer owned by Munich-headquartered BSH Home Appliances Group, inaugurated a flagship store in Beijing on Tuesday, marking a notable step in expanding its presence in North China. After launching its first flagship store in China in Shanghai in 2022, the German company plans to open its third store in Hangzhou, Zhejiang province, later this year, followed by a fourth in Shenzhen, Guangdong province, in 2026. Executives of the company said that numerous opportunities stem from China's rising consumption upgrades and an optimized business environment driven by strong innovation and policy assistance. Hubert de Haan, senior vice-president of BSH China, which has more than 10,000 employees across the country, said Gaggenau will continue to upgrade and launch new products in China over the next three years. The brand will introduce new appliances, combining technological innovation and new designs, this year. By deepening channel partnerships and actively enhancing online engagement, Gaggenau aims to transcend traditional industry boundaries, and attract new customers and partners, said de Haan, who also is chief sales and marketing officer of BSH China. Highlighting that China has demonstrated formidable and sustained innovation capabilities in breakthrough technologies, Peter Goetz, managing director of Gaggenau, said the country's investments in research and development, coupled with a robust talent pool and supportive policies, have created a conducive environment for technological advancement. "We are confident that China will continue to lead in artificial intelligence and other cutting-edge technologies, driving industry progress and generating new opportunities for companies like Gaggenau," said Goetz, adding that the brand will launch next-generation flagship products to meet Chinese consumers' evolving expectations in the latter half of this year. Stressing that China's trade-in policy and its enforcement will continue to contribute to the country's consumption growth, de Haan views this initiative positively, as it enhances market vitality and strengthens consumer confidence while also enabling more consumers to upgrade and experience premium home appliances. Under the trade-in policy, more than 36 million consumers purchased over 56 million household appliances in 2024, driving sales worth 240 billion yuan ($33.21 billion), statistics from the Ministry of Commerce showed. Meanwhile, about 60 million items of home improvement and kitchen and bathroom renovations were sold, and over 1.38 million electric bicycles were traded in for new ones. The trade-in program has not only delivered significant economic benefits to consumers, but also created new growth opportunities for industries like home appliances and furniture, while strongly stimulating the overall consumer market, said Li Gang, director of the department of market operation and consumption promotion under the Ministry of Commerce. Speaking at a news conference in Beijing on Monday, Li said that more efforts will be made to promote the development of service-based consumption and nurture diversified purchasing scenarios and new types of consumption to further stimulate buying sentiment and unleash consumption potential. The installation, part of the Cosmogonies exhibition, which remained on view during Milan Design Week from April 8-12 (free admission), can be seen until July 17, 2025, (free admission by appointment). Subsequent stages will be enriched by the works of Masters Franco Mazzucchelli, Fulvio Morella and Carla Tolomeo. The German brand has thus created a sensory experience that spans space and time, inspired by Aristotelian metamorphosis, where beauty is revealed in its continuous becoming. For all information, you can call +39 02 29015250 or send an email to gaggenau@designelementi.it. Pictured: an installation by Lorenzo Gnata Advertisers, internet giants and ad tech companies to meet as brands shift marketing strategies on the fly to account for unpredictable tariffs. He has worked in newspapers from Albany to New York City He has also worked at every advertising industry trade publication that matters and he once visited Guatemala and once rode the Budapest Metro Gillian Follett is a general assignment reporter for Ad Age. She writes about a variety of topics including social media influencer marketing and the creator economy Gillian graduated from Syracuse University’s S.I overseeing breaking news and daily coverage He also contributes reporting on the beverage automotive and sports marketing industries He is a former reporter for McClatchy newspapers where he covered business and state government and politics He previously covered the private equity industry as a reporter for PEI Media Lindsay Rittenhouse is a senior reporter for Ad Age covering broad advertising industry trends He was previously a freelance journalist and podcaster covering pop culture and entertainment as well as a Pilates instructor and a professional dancer the “Scream” franchise and Halloween costumes covers household and personal-care marketers He's based near Cincinnati and has previously written for the Atlanta Journal Constitution woodworking and graphic design industries and worked in corporate communications for the E.W He previously covered corporate communications and public relations agencies as a reporter at PRWeek Jon Springer covers sports marketing and beverage marketing He formerly covered the food retail industry for Winsight and Supermarket News and is a former sports and features writer for The Cecil Whig Adrianne Pasquarelli is a senior reporter at Ad Age She is also a host of the Marketer’s Brief podcast and spearheads special reports including 40 Under 40 and Hottest Brands Pasquarelli joined Ad Age in 2015 after writing for Crain's New York Business where she also focused on the retail industry.  Bradley Johnson is Ad Age's director of data analytics Johnson focuses on data and financial topics related to marketing Los Angeles and New York including editor at large Greg Hahn is co-founder and chief creative officer of Mischief @ No Fixed Address Katie Brown is director of business strategy at Luquire Data provided by iSpot.tv According to the press release, the technical centre houses a range of “state-of-the-art machines” that have been specially developed for the production of electric drives. To this end, Daimler Truck entered into a cooperation with the Baden-Württemberg specialist Gehring in autumn 2022 The jointly operated “technical centre” will now build prototypes of so-called “truck-e-fied” electric engines and further develop and test the production processes Around 20 employees currently work in the 900-square-metre facility which is used for measurements with special cleanliness requirements and stable temperatures the layout of the technical centre was simulated in order to optimise the hall layout In order to pass on the knowledge generated in the technical centre a learning workshop is also integrated into the premises One of the key areas of development will be hairpin windings solid copper rods in the eponymous hairpin shape form the coils for the stator’s electromagnet which ensures a higher copper fill level compared to coils made of wound copper wire – and therefore a higher energy density there is no indication of when electric motors with this technology will be used in electric trucks with the three-pointed star Daimler Truck and the works council had already agreed in 2021 that the company’s aggregate plants should focus on various components of electrified drives The Kassel plant is expanding its previous focus on commercial vehicle axles to include electric drive systems the leading plant for commercial vehicle engines the plan is to build the competence centre for zero-emission mobility (KEM) located there which specialises in heavy commercial vehicle transmissions is to develop into a centre of excellence for electric drive components and the assembly of hydrogen-based fuel cell units The Gaggenau plant already supplies components for the battery-electric eActros 300/400 and eEconic trucks to the Wörth site “The Gaggenau plant is in the middle of a transformation The opening of our technical centre represents an important milestone in this process,” says Thomas Twork “This is where we will develop innovative technologies and associated production processes for electric motors in the future who have been working hard on this project for many months.” daimlertruck.com I agree with the Privacy policy electrive has been following the development of electric mobility with journalistic passion and expertise since 2013 we offer comprehensive coverage of the highest quality — as a central platform for the rapid development of this technology Harper's Bazaar Arabia Gaggenau celebrates the art of dining with Atlantis The Royal Residences through an exclusive luxury experience for the design and architecture community Set against the scenic backdrop of a starry night sky and the glistening waters of the Arabian Sea Gaggenau presented a private dinner for architects and interior designers to offer an unforgettable culinary experience at Atlantis The Royal Residences Hosted at the stunning resort overlooking the Palm islands the private two-day affair featured a delectable three-course menu created specifically for the occasion by the head chef CEO of BSH Home Appliances who set the scene for the evening as he recounted the combination of taste and the ultimate dining affair when using Gaggenau kitchen appliances With all the luxury properties at Atlantis The Royal Residences boasting Gaggenau kitchen appliances it was a befitting experience for guests in attendance to discover functional designs and handcrafted details – all inspired by a professional kitchen and built for a home Guests spent the evening enjoying great company representing the best of innovative technology Gaggenau has become synonymous with luxury living where the art of experiential dining is presented by the combination of craftsmanship Gaggenau’s exceptional design philosophy is all about cultivating a complete culinary lifestyle Recognising the growing trend of home chefs along with the desire to entertain and host family and friends it has become the brand of choice for premiere luxury homes across the UAE and GCC.The Gaggenau Galleria which opened in 2018 remains a place to understand how every appliance fits in a functional space From understanding the detailed hand-assembled processes that have taken place for over thirty years in the refrigerators and the cabinets – the entire discovery process reveals the stylish and functional elements that make the kitchen the heart of the home With private events such as this dinner affair the brand establishes a meaningful connection between dealers and interior designers giving them a chance to experience for themselves the finer things of life and how it all fits into lifestyle design With plans to capitalise its presence with the growth of the luxury market in the Middle East Gaggenau is all set to further its sales for discerning homeowners that look for style For more information visit: gaggenau.com From Harper’s Bazaar Interiors’ Summer 2024 issue art & more delivered directly to your inbox sponsored by:South FloridaAGaggenau Upstairs Lambo Downstairs: Meet the Luxury Car Condos at The Motor Enclave Put on your racing helmet and strap in for the latest entry in our Developer Diaries Series where we head to the trackside luxury car condos at The Motor Enclave in Tampa These custom garages feature kitchens equipped with top-of-the-line appliances from all three BSH brands and ample storage for residents’ car collections “You can go through any one of these garages I like to see when it’s the highest end finishes,” says Brad Oleshansky “Gaggenau is the equivalent of someone having a Ferrari or a Lamborghini or a Bentley.” Oleshansky translated his lifelong love of everything automotive into The Motor Enclave where residents can not only store their cars but drive them around the development’s private especially when they can relax in their well-appointed pad after taking a few laps “BSH is the perfect partner for us,” says Oleshansky “because they understand not just the high quality of their products but where they fit into someone’s lifestyle.” Visit the BSH hub to explore the world of luxury appliances sponsored by:NationalAGaggenau: The Developer’s Partner in Luxury For Gaggenau the luxury brand for professional-grade home appliances impeccable service is just as important as beautiful That’s why the brand with a 300+ year history has put so much effort into its customer-centric approach providing memorable experiences in addition to an innovative portfolio of built-in appliances residential-feeling showrooms to personalized demonstrations Gaggenau takes its customers by the hand and invites them to really feel what it’s like to use their appliances To learn how the company provides personal service for developers Gaggenau’s North American Senior Marketing and Product Manager East Coast Region Builder Sales Manager for BSH Home Appliances Corporation Western Regional Builder Sales Manager for BSH Home Appliance Corporation In a crowded market like the luxury residential space around South Florida developers are on the lookout for ways to differentiate their offerings from the competition Gaggenau appliances are perfect for the builder who needs a way to make the kitchen they’re working on stand out from the crowd builders are becoming visionaries searching for opportunities to give a project a calling card and our suite of brands inspires that aspirational sentiment,” explains Stevenson “Gaggenau really is a brand for those in the know.” Looking at a cooktop in a glossy catalog is one thing but Gaggenau’s appliances can only be understood when seen and touched in person the Gaggenau team has put a lot of effort into its showrooms where builders can experience their products in person Cote emphasizes the importance of the EDCs when showing builders how a Gaggenau appliance will look in context with the added benefit of demonstrating the brand’s value as a marketing tool “Our design clients recognize the difference when we demonstrate our products’ ability to augment food preparation,” says Karcich “We show them how our steam oven can bring sous vide to the home or how you can get a perfect sear on a scallop on our Teppan Yaki.” The Gaggenau team goes the extra mile throughout the entire process such as a customized landing page they create in collaboration with a developer to spotlight the history and architecture of a property along with videos and data sheets relevant to the exact products curated for the kitchens They also can create customized brochures as a sales tool the broker can use to walk through and pinpoint key aspects of a specific product These materials are created with architects and designers in mind and highlight aspects of Gaggenau’s products that might not catch the eye of the average person an industry expert will be more attuned to the fine touches Gaggenau offers The brand strives to combine a timeless appeal with features that users in today’s digital world have come to expect “What’s beautiful about the way we approach design is our subtle digitization,” explains Stevenson “All our appliances have haptic dials or the client can choose to deploy the ‘Home Connect’ platform to go the extra mile and adjust settings on the fly or know when a cycle is completed.” While Gaggenau commands a top-tier price point “We’re not building a product to attain a certain cost but instead to reach a high bar of functionality and performance,” she says The team likes to say that Gaggenau is perfect for “those who like to look and those who like to cook,” Cote says “We have customers who are total foodies and want tools and products that will give them the best results but it’s also ideal for the client who just wants to have the best in their house But for cooks (or a resident’s home chef) who want to refine their performance Gaggenau takes the art of personalization to the next level with a free one-on-one video session with a culinary specialist who will walk them through the use and care of their appliances The goal is to offer tailored advice specifically suited to the resident’s individual needs whether it’s how to make duck confit for a special dinner party properly place fine china in the dishwasher or best preserve fresh fish in a customized refrigeration drawer Originally launched during the pandemic as a unique way to engage with homeowners the virtual trainings were so well-received that they are now offered along with Gaggenau’s other training materials Other customized training options include hosting a Gaggenau specialist for a session in properties that have an amenity space and those who live near an EDC can come in themselves or bring a larger group to explore various features and fine-tune their skills—and “We’ve created almost 100 recipes specific to our different ovens,” says Stevenson we recently added a portfolio of recipes from chefs at Michelin-starred restaurants who are in our Black Jacket Society where we honor specific chefs whom we believe display the same ethos and values as Gaggenau.” Gaggenau has a foundational philosophy called the Professional Kitchen Principle must be of the highest quality and contribute to the finished dish “Because of the appliances’ varied functions and precise elements like finishing modes home chefs can create dishes that achieve consistent results with ease just like a restaurant,” she says “When you spend money on high-quality ingredients you want the result to be amazing,” Stevenson says “And you look like a hero even though the appliances are doing the heavy lifting.” With Gaggenau’s unwavering commitment to excellence in design cutting-edge technology and unparalleled personalization their kitchen essentials transcend the status of mere “appliance.” Would your next project benefit from this bespoke solution that seamlessly blends form and function to create an inspired cooking experience the mind jumps to heady aromas of slow-cooked spices or the clatter of brass vessels—a scene far removed from the sleek surfaces and minimal designs of the modern can a luxury brand like Gaggenau play in a country where cooking is deeply rooted in tradition India’s culinary culture—marked by large family meals and time-honoured recipes—may appear worlds apart from the quiet precision of European kitchen aesthetics Indians are embracing built-in kitchen appliances and Gaggenau is finding its place at this intriguing intersection of old habits and new lifestyles I had the opportunity to take a walk around the store We discussed how this 300 year old German brand is adapting to the modern Indian kitchen and their preferences From gas burners tailored to local cooking styles to the surprising influence of children on appliance purchases they shared insights into navigating the complexities of a market as diverse as India My first thought when hearing about Gaggenau’s kitchens was “how exactly will these sleek designs fit into India’s maximalist tastes?” Saif Khan: You know people often assume luxury preferences differ between countries but I don’t see much difference personally I’ve travelled to almost half of the country in the last year and a half along with the enormous potential for built-in kitchen appliances customers gravitate towards sleek finishes—black It’s not just Gaggenau; we’ve seen this shift with Bosch as well Gone are the days of flower patterned refrigerators India seems to be looking inwards quite a bit and other traditional elements that may not match Gaggenau’s aesthetics How does the brand approach this difference in visual style Indian manufacturers are working on some high-end colourful kitchens that look exclusive When I first walked into one of our partner stores I was amazed to see Gaggenau appliances integrated into vibrant Indian kitchens It’s a blend I hadn’t imagined even in my seven years with BSH Even kitchens with bright colours—like a cobalt blue and brass hardware—feel creative and beautiful We’ve realised we need to customise our appliances to fit regional tastes The kitchen is designed around the appliance It’s about seamless integration—each part of the kitchen should complement the appliance so that nothing looks out of place The blue kitchen was definitely a surprise to me as well I was expecting more dark greys and blacks but to see gold-ish brass and such bright pops of colour was refreshing and what you can do with Gaggenau appliances is you can play with how much of the appliances you want to display and how much you want to conceal They are designed in such a way that they are able to play a key role in complementing the rest of the environment every architect will have varying tastes in design Some people like things to be very minimalistic India seems to prefer the latter compared to maybe a Scandinavian style home and kitchen Gaggenau’s approach to design definitely allows for a variety of cultures to flourish visually India’s culinary culture is very different from Germany’s be it their preparation styles How can a Gaggenau kitchen be created in a way that allows Indian cooking to flourish there are two areas where manufacturers in India should not experiment too much with tradition Drifting away from culture or heritage never works for these industries Both jewellery and cooking are handed down from generation to generation Indians are always looking for a resemblance with their traditional roots in a kitchen So we focus on creating products that align with Indian cooking needs offer the same familiar feel for those used to cooking on traditional gas stoves our most iconic product: India is not very well versed with cavity appliances so we have a fire clay accessory that mimics the experience of cooking over wood adding a nostalgic element that resonates with Indian homes is for us is to convince Indian consumers that that same taste can actually come out in an oven or steam oven and all Gaggenau ovens come with air fryer technology So we just need to show them how all their staples can be cooked brilliantly in a Gaggenau kitchen Has it been tough to convince them of that so far we usually just let the kitchen speak for itself we allow consumers to get a proper feel of kitchens before they purchase something through our experience stores shows them how they were able to make it and using which appliances Because if someone is going to buy an oven worth 7-12 lakhs you have to give them the taste of how it will be And this is not just limited to Indian food Because things are slowly changing India’s HNIs Many consumers are experimenting Western foods—burgers Older generations are willing to try global cuisines because of the influence of the children in the family We sometimes underestimate the influence of kids on their parents and grandparents It’s not uncommon to see teenagers educating their parents about ovens or air fryers and having a huge role to play in the purchasing decision I think the pandemic had quite a big hand in this as well because the lockdown became a culinary playing field for Indians to try out various new recipes that aren’t based in Indian culture The banana bread trend was entirely caused from the country’s openness to explore new culinary styles Do you think this openness is true with regards to design as well Gaggenau clients tend to be extremely well travelled Most of our HNI consumers have either gone to Dubai to see our Gaggenau galleries so they’re well aware of what luxury really looks like abroad architects play a very critical role in getting them acquainted with this style I’ve been to homes where homeowners admitted they simply told their architect “Get me the most expensive German brand,” and that’s how Gaggenau kitchens found their way into their homes Architects actually play an increasingly critical role in this regard Often they are the ones introducing homeowners to built-in appliances because they know exactly how to integrate them into a home’s design consumers don’t necessarily need to be familiar with the brand as long as their architects or designers are That’s why these professionals are an important priority for us What other roles to architects play in Gaggenau’s integration into ones home they’ve been quite focussed on how to set up Gaggenau kitchens into tinier spaces apartments are getting smaller by the second so now the architect starts to play a much bigger role in trying to fit everything they want into these houses without compromising style or functionality The architecture scene in India really is extremely innovative And how does the brand approach India’s growing consideration for the environment we’re not chasing every market trend; instead we focus on innovations that will remain relevant even a decade from now There are a lot of buzz words these days in the sustainability space But sustainability isn’t just about using eco-friendly materials or production processes; it’s about longevity The most sustainable product is the one that doesn’t need replacing This is both in regards to the quality and performance of the product Creating products that you can look at in 50 years and still enjoy is paramount for us Many consumers have redone their entire kitchens but they’ve left their 90 cm oven as is because it is able to look good after many years and with many different kinds of aesthetics If the shelf life of a product is lengthened because they look and feel up to date always what more can you ask for with regards to sustainability So if you’re not interested in following trends how does the brand push itself to holding relevance in such a fast moving world Baacke: I suppose that’s what keeps us different we follow what we call ‘slow innovation‘ Evolution and innovation does not happen just because; only when it truly improves the product We’ve tried lots of different materials for our oven for instance But we haven’t found any that works better than what we have had for the past 300 years We don’t feel the need to change just for the sake of producing something new and shiny Christie’s Unlocks the Orange Dream with Rare Hermès… Gen Z is spending a bomb on these… LuxeBook is India’s business-of-luxury magazine Copyright © 2024 Team Luxebook | All Rights Reserved Contact us on: 01 564 7963 / 01 564 7964 Online queries digital@thegloss.ie Print queries letters@thegloss.ie Home | Interiors | Gaggenau Introduces The Essential Induction Cooktop by The new induction cooktop is distilled to its essentials: the LED ‘dot’ The result is a clear countertop that provides unmatched convenience and aesthetic appeal transforming the cooking experience into a true architectural masterpiece The Essential Induction cooktop is designed to integrate exclusively with Dekton stone countertops stain- and scratch-resistant surfaces are available in 60 finishes designs and colours to complement any kitchen design Gaggenau’s distinctive front-mounted performance control knobs assist users throughout the cooking process a smart centre light within the cooking zone shows the user where to place the cookware warns of residual heat and vanishes when not in use transforming the cooktop island into a versatile area suitable for preparation “An innovation that will not only change the way people cook but also how they choose to interact and socialise in the modern Gaggenau has developed removable magnetic surface protectors for your existing cookware These protectors not only mitigate any noise of the pan moving across the stone surface and safeguard the worktop but also ensure the conductivity of the induction modules The Essential Induction cooktop offers the full Gaggenau capabilities: keep warm and boost functions and an illuminated performance control knob in stainless steel or black Combining the Gaggenau ceiling extractors provides a harmonious kitchen environment “Our longstanding commitment to innovation has often changed the dynamic of cooking,” says Dr Peter Goetz to downdraft ventilation and pioneering steam cooking for the private kitchens our technological advances have always created genuine human benefits Today we champion The Essential Induction cooktop an innovation that will not only change the way people cook but also how they choose to interact and socialise in the modern The Essential Induction cooktop is a result of Gaggenau’s dedication to timeless design This addition to their renowned collection of luxury appliances is set to revolutionise the kitchen landscape empowering users to explore their culinary passions without compromise Read more on The Essential Induction cooktop and other Gaggenau appliances; www.gaggenau.com glossy content of our large-format magazine in a neater style delivered to your door Home | Food & Wine | An Innovative New Kitchen In Howth’s Historic Castle Cookery School The Howth Castle kitchen has been a centre of culinary excellence for over 260 years; providing an incomparable space for aspiring chefs of all ages and levels to learn, create and savour the art of cooking in a truly unique and historic setting. What? The new kitchen features cutting-edge technology, including precision-engingeered ovens and induction hobs that allow an elevated culinary experience. View this post on Instagram A post shared by Howth Castle Cookery School (@howthcastlecookery) The school is located within the 30-foot-high cupola Chef Ian Devine teaching a cookery class in the kitchen The school’s resident chefs Sarah Hughes and fine-dining expert John Carty are thrilled with the kitchen transformation “We’ve always strived to inspire our students but with the addition of Gaggenau’s advanced technology we’re taking our classes to a whole new level It’s a privilege to showcase how modern appliances can work seamlessly in a historic kitchen.” Book: There is no time like the present to investigate taking cooking classes or directing someone you know who will love them There’s a wide variety of hands-on cooking classes from €95 suitable for all skill levels Bespoke corporate experiences – including a Catch & Cook where you can fish for your lunch out the back of Ireland’s Eye in Dublin Bay – and Teen & Tween Classes to develop a love for cooking at any age www.howthcastlecookeryschool.ie / www.gaggenau.com Luxury home appliance brand Gaggenau has launched the RVY497190 fridge freezer to align with a contemporary home aesthetic and blend into furniture Luxury home appliance brand Gaggenau has launched the RVY497190 fridge freezer Unveiled during Milan Design Week, where the Gaggenau revealed appliances based on “shy tech” the  cooling appliance model follows feedback from kitchen designers and architects darker interior and a ‘theatre-style’ lighting concept the RVY497190 offers a variety of temperature and humidity settings to optimise storage of differing food types stainless steel interior in combination with the lighting it has been created to enhance the visibility of the fridge’s contents the user can check the contents using the Home Connect app when out shopping and operated remotely Sintered stone manufacturer Neolith has launched Calacatta Roma and Cappadocia Sunset inspired by nature and classical architecture and for use in kitchens or bathrooms walls They belong to The New Classtone and Fusioncollections which interpret marble and natural stone and boast Neolith’s antibacterial NeolEAT technology Calacatta Roma (pictured top) pays homage to Italian Carrara marble with ochre and grey veins in a white background with its rock formations formed by volcanoes and underground cities has inspired Cappadocia Sunset (pictured below) Calacatta Roma and Cappadocia Sunset are resistant to heat and atmospheric conditions and do not contain added quartz to their formulation JUST OUT: @AcquabellaBath has unveiled a choice of shower grate patterns for its Base and Arq shower trays… https://t.co/kMN83c40Qf RETAILER FOCUS: Managing director and design director of UK Kitchen Retailer of the Year @KitchensbyJSG Jim Geddes… https://t.co/JhL3vmxwbd NEWS: Consumers are renovating for long term, with kitchens and bathrooms a priority, finds @HouzzUK… https://t.co/9VhoTUDI0B PROFILE: Managing Director of Flair Showers Alan Wright talks about the relaunch of the company, creation of a Show… https://t.co/WDMPqDt2Uk The new @blumuk carbon black LEGRABOX boasts beautifully slim drawer sides, bringing furniture onto trend, easily b… https://t.co/DrEXXWTyQb NEWS: @grohe invites 800 guests from around the world to its Grohe X Professional event in Lisbon, Portugal.… https://t.co/2RGjDum980 JUST OUT: Home appliance brand Candy has unveiled the Rapido dishwasher, claimed to be the fastest and most spaciou… https://t.co/mbWn2pJp2C Sign up to receive our newsletter and we’ll send you details of our latest videos Visit Gaggenau during Milan Design Week 2024 at Villa Necchi Campiglio, or online from 16-21 April, 2024 – here Gaggenau reveals ‘The Elevation of Gravity’ plans for Milan Design Week 2024 and other global thought leaders from the architecture and design community ‘We are always excited to return to Milan Gaggenau will unveil a must-see experience during design week an architectural marvel that celebrates the magnetic attraction of convention-defying Offering a glimpse of what the brand has planned this year you will have to be there to truly appreciate the scale of our vision,’ says Dr the immersive architectural installation transforms Villa Necchi’s glass pavilion into a monumental experience Titled ‘The Elevation of Gravity,’ the week-long showcase includes a dynamic series of discussions and global thought leaders from the architecture and design community Amongst the company’s existing product range this year’s event also sees the introduction of a visionary new brand philosophy and an exclusive preview of dynamic new products setting the stage for a transformative era in the world of luxury home appliances The installation features a minimalistic aesthetic featuring how seamlessly Gaggenau’s smart home appliances can be integrated into living spaces.  ‘We are thrilled to present an immersive journey into Gaggenau’s brand evolution at Villa Necchi,’ says Dr During a live panel discussion hosted in the city ahead of Milan Design Week 2024 members of Gaggenau’s global leadership team spoke to interior designer Sophie Ashby about what guests can expect.  ‘We are thrilled to present an immersive journey into Gaggenau’s brand evolution at Villa Necchi ‘The Elevation of Gravity’ reflects our dedication to innovation We prefer people to discover us and delight in what we have to offer And this moment in Milan will be testament to that It will be a unique moment that happens only once so you have to be there in person to experience it,’ adds Dr the week-long showcase (16-21 April) includes a dynamic series of discussions and workshops centered around the ‘Elevation of Gravity’ the installation is created in collaboration with Gaggenau’s long-standing architect partners 1zu33 between 11:00 – 18:00 from Tuesday 16th April until Sunday 21st April the showcase highlights the existing Gaggenau product range whilst providing a first look at future designs brand: Gaggenau | @gaggenauofficial collaboration: 1zu33 location: Villa Necchi Campiglio, Via Mozart registration: https://www.gaggenau.com/global/experience/news-and-events/milan2024 AXOR presents three bathroom concepts that are not merely places of function but destinations in themselves — sanctuaries of style With the launch of the new generation of cooling, Gaggenau sets a new benchmark elevating the kitchen experience to unprecedented levels of modern living  and efficiency Striking a harmonious balance between timeless aesthetics and practical functionality the company introduces a refrigeration solution that reduces the technical touch of home appliances while still delivering top-notch performance Gaggenau introduces its latest cooling appliance setting a new standard in both aesthetic design and performance Rooted in German engineering and craftsmanship, the luxury brand has earned global recognition for its unwavering commitment to technological innovation and timeless design With a mission to revolutionize the domestic kitchen experience Gaggenau combines a rich heritage with a forward-thinking approach and a clear design language that prioritizes both form and function With a focus on dark tones and carefully selected materials the fridge-freezer exudes a furniture-like appearance elevating kitchen aesthetics and seamlessly blending with the surrounding environment ‘Our goal is to create not just appliances but iconic pieces that enhance the overall aesthetic of the home.’ the fridge-freezer cooling system with five climate zones is designed to keep food fresh for longer By reducing the visibility of machinery and focusing on the kitchen’s aesthetic Gaggenau places user experience at the forefront delivering a personable interaction with the new appliance the customizable cooling solution reveals a meticulously organized interior illuminated by warm-toned lighting that adjusts to tailored brightness Advanced kinematics ensure smooth operation of the compartments and self-closing capabilities enhance convenience and efficiency Beneath the sleek exterior of the refrigerator lies a powerhouse of advanced technology the kitchen appliance ensures optimal storage conditions for a variety of ingredients the appliance incorporates a smart Home Connect system enabling users to control and monitor their refrigerator remotely via mobile devices with integrated cameras offering real-time visibility of fridge contents simplifying grocery management and meal planning it comes with fully extendable drawers that control humidity and close softly As architects and designers seek innovative solutions to elevate kitchen spaces Gaggenau’s new generation of cooling emerges as a testament to the brand’s unwavering commitment to excellence With a focus on minimalist elegance and intuitive user experience Gaggenau’s new generation of cooling exemplifies this ethos offering unparalleled versatility and performance the new fridge-freezer combines sophistication and functionality enhancing living spaces with its integrated furniture-like appearance brand: Gaggenau | @gaggenauofficial Blending architectural finesse with cutting-edge technology, Gaggenau’s latest cooktop innovation becomes practically invisible in the kitchen It’s all about embracing the essence of cooking without unnecessary distractions… The new Essential Induction revolutionizes kitchen design with a hob that is all but invisibly integrated into a Dekton work surface arming architects with total freedom of expression Gaggenau’s commitment to innovation and eye-soothing aesthetics in the kitchen is well known; its appliances aim to please the most exigent cook and meet the rigor of the dedicated minimalist turns the idea of appliance design on its head Going by the suitably understated name Essential Induction, Gaggenau’s latest cooking appliance has disappeared almost entirely into a Dekton worktop; the only evidence when switched off that it is are the front-mounted knobs in stainless steel or black a glowing LED dot indicates where to place your pan for heat and remains visible as long as the surface is hot to touch the cooking zone becomes the anything-goes zone – an uninterrupted surface to be used for lunch prep The only evidence of the induction hob surface is the knobs installed in the surface edge and the glow of an elegantly small spot that indicates that the hob is on and heating Essential Induction is made possible by the unyielding properties of Dekton a unique material from surface-makers Cosentino stains and scratches and is available in 60 finishes It is consistently the material choice of architects when designing kitchen countertops chosen for its durability and its wide palette of colors and designs precise and intuitive selection of the 12 power levels Concealed beneath the Dekton surface are induction modules in two differing sizes Magnetic surface protectors are used to grip to the pan and safeguard the heated work top 08 Oct 2024 • 2m read • View Author Essential-Induction-cooktop-with-Dekton-worktop-1732067842.png Cosentino, a global leader in producing sustainable surfaces for architecture and design, and Gaggenau, the luxury brand for professional-grade home appliances, have launched the new Essential Induction cooktop, following several years of collaboration between the R&D teams of both companies. The Essential Induction art piece showcased at Milan Design Week 2024 Given the relevance of this innovation, the Essential Induction cooktop integrated in a Dekton Domoos worktop acted as the focal point of the ‘The elevation of Gravity’, Gaggenau’s installation showcased during Milan Design Week 2024 at Villa Necchi's glass pavilion. Essential Induction embodied the concept of gravity, creating a magnetic force that redefines modern-day living and design through the art of reduction. Fendi timber flooring's texture and finish bring designer's vision to life at luxury home Outdoor structures: An enhanced Olympic experience, a lasting legacy for residents BOSS Pedestal Planner: Take the guesswork out of pedestal estimation Sign up to our newsletter for the latest industry news, products and inspiration. The Stars came out to break down the beauty beyond the plate touches upon the design and passion behind the fine dining experience A topic which will be explored further in New York this November “I've always had an interest in the way that designers compose pieces—whether fashion or the design of a room or space,” says Bradley this mindset extends to each touchpoint from the ingredients to the dishware “We use a mix of local ceramicists and Japanese ceramics to communicate aesthetics found in both [California and Japan],” says Nakayama a matcha tea bowl that uses Japanese design but made by a local ceramicist will have colors of a Los Angeles sunset incorporated into the design.” Similarly Cogley commissioned a designer to create handmade ceramic fish to “swim” on the walls of Aubergine “It made sense to always have Carmel Beach influence our restaurant,” says Cogley our beach’s weather is unpredictable but always fascinating whether sunny or not Cheney’s rejiggering of Sons & Daughters goes beyond the kitchen “We have a warm and welcoming style of service whilst showing individual personalities,” adds Moriarty “This is definitely a style of service which is aligned with hospitality in Scandinavia.” “Cooking anywhere other than your home base is always a challenge,” says the chef I’m always excited to be back and ready to express and explore something new.” RELATED: Gaggenau’s Black Jacket Society Talks the Future of the Fine Dining Experience Edward Barsamian is the Head of Editorial for The MICHELIN Guide \u201cI've always had an interest in the way that designers compose pieces\u2014whether fashion or the design of a room or space,\u201d says Bradley \u201cWe use a mix of local ceramicists and Japanese ceramics to communicate aesthetics found in both [California and Japan],\u201d says Nakayama will have colors of a Los Angeles sunset incorporated into the design.\u201d Similarly ceramic fish to \u201cswim\u201d on the walls of Aubergine \u201cIt made sense to always have Carmel Beach influence our restaurant,\u201d says Cogley \u201cWith the coast's ever changing beauty our beach\u2019s weather is unpredictable but always fascinating whether sunny or not Cheney\u2019s rejiggering of Sons & Daughters goes beyond the kitchen \u201cWe have a warm and welcoming style of service whilst showing individual personalities,\u201d adds Moriarty \u201cThis is definitely a style of service which is aligned with hospitality in Scandinavia.\u201d \u201cCooking anywhere other than your home base is always a challenge,\u201d says the chef I\u2019m always excited to be back and ready to express and explore something new.\u201d RELATED: Gaggenau\u2019s Black Jacket Society Talks the Future of the Fine Dining Experience Luxury brand for kitchen appliances Gaggenau is moving to a new flagship showroom in West London which is twice the size of its current space Luxury brand for kitchen appliances Gaggenau is moving to a new flagship showroom in West London The brand has signed an extended lease with GPE for 6/7 Portman Square it is double the footprint of its current London showroom on Wigmore Street Refurbishment works will take place in the coming months ahead of the new showroom opening in 2026 and until then Gaggenau will remain in its existing location The new showroom will display the brand’s latest products and consumers will have the opportunity to participate in exclusive cooking events and receive expert advice from consultants Head of Gaggenau UK Simon Richmond commented: “Each of our new flagships around the world offer a unique experience to our consumers as well as our customers We are excited to launch our latest flagship at Portman Square “We have always had a great confidence in this area of the West End and having successfully showcased our products here for many years we believe our increased investment and presence in London will be well received in the capital.” Head of Retail at GPE Sarah Goldman added: “We are delighted that Gaggenau will be opening its new flagship at Portman Square “As one of the leading luxury home appliance brands the decision to relocate and increase its footprint within the West End highlights the appeal of our central location at Portman & Wigmore and shows we are committed to strengthening our retail offer for our customers.” sponsored by:NationalAThe Future of Cooling Puts Your Food in the Spotlight The next generation of cooling will turn your ingredients into works of art Gaggenau debuted their latest refrigerator-freezer at this year’s Milan Design Week as part of “The Elevation of Gravity” installation giving a select group of real estate industry pros a sneak peek at the appliance that is setting a new standard in both aesthetic design and performance The elegantly-crafted refrigerator-freezer features adaptive lighting that adds a touch of drama to the cooling experience while also providing a professional freshness system and convenient smartphone integration The Real Deal got the chance to catch up with a couple of lucky attendees to get their first-hand impressions of this striking appliance “Gaggenau takes its time developing things like this,” says Tiffany Wey SVP of Planning & Design for New Developments at Douglas Elliman Wey told us that Gaggenau had previewed the dark brushed stainless steel that is used in the refrigerator-freezer interior a few years ago “You can see how they’re super meticulous about product development.” The result of the company’s tireless work is a refrigerator-freezer that takes its design cues from luxury furniture as well as interior lighting The brushed stainless-steel interior serves as backdrop for the food within adaptive lighting that places visual emphasis on your ingredients “You open the refrigerator door and you’re greeted with this theater,” recalls Peter Bazeli Principal and Managing Director at Weitzman Associates The lighting adjusts to the ambient levels in the environment meaning that the interior will remain pleasantly dim when you open it to grab a bottle of milk in the middle of the night But the real showstopper comes when you open one of the drawers and the lighting changes to spotlight its contents while dimming the rest of the interior an experience that Wey calls “the magic moment” and compares with items being highlighted in a video game when your character reaches for them “It’s a really interesting way to think about what the emphasis is which is the food that you’re going to cook and consume and that you’re going to enjoy cooking and enjoy consuming.” muses Bazeli “Why shouldn’t it be treated aesthetically?” While users will be struck first by the refrigerator-freezer’s materiality and sophisticated lighting system they will soon come to rely on its cooling features the main purpose of the appliance is to preserve your precious ingredients for when you need them The five distinct cooling zones present a range of cooling options while Fresh Climate drawers keep ingredients fresh for longer The freezer automatically detects warm temperatures and activates a fast freezing mode which can be activated via the integrated touchscreen or via phone reduces energy consumption during long absences while keeping contents cool “It’s really very nimble and practical,” says Bazeli who was particularly struck by the integration of smartphone technology “The refrigerator has some interior camera visibility that you can access from your phone trying to remember how much of something I have left I can just look at a photo of my refrigerator in real time Both Wey and Bazeli rely on Gaggenau appliances to distinguish the luxury developments on which they work and the refrigerator-freezer debuted in Milan will extend that relationship into the future “People at that echelon of product like to be surprised by a level of thoughtfulness,” explains Wey “It’s a level of consideration that you wouldn’t get from a less elevated brand.” who selected Gaggenau for the homes at the recent redevelopment at the Waldorf Astoria New York talks about how “no competitor to Gaggenau makes quite the same impression.” and I have this refrigerator in every apartment in the building and a broker or a buyer goes and opens the door it’s another opportunity to reinforce the quality level that a developer is building into the project,” he says Gaggenau’s appliances feel like they were custom-designed for every space in which they are installed yet they are produced at a scale that makes them perfect for developers who want their building to attract the highest tier of buyers “The most important differentiator is that they’re so developer friendly,” says Bazeli “Gaggenau is the only choice for super luxury residential development because of the quality that they deliver.” Learn more about the new generation of cooling from Gaggenau here Gaggenau the manufacturer of modern-day high-end home appliances ranging from wine climate cabinets to steam ovens and induction cooktops began as a metalworks foundry in the Black Forest region of Germany in 1683 the American headquarters of the global company has now introduced an exclusive membership program called Club 1683 a moniker that honors both the brand’s rich history and the trade clientele that has bolstered its growth “Gaggenau appliances have been offered in the United States since the 1980s with a focus on developing the brand with consumers through appliance dealers,” says sales and marketing director Heather Ryan “We realized that we needed to talk directly to those people influencing our business the most: the design community.” Considering how complicated new-build kitchens can be from installation to ventilation—never mind the endless aesthetic choices and constant upgrades to smart tech—Gaggenau recognized the importance of connecting with decorators promotional opportunities and financial incentives to select specifiers who must meet certain qualifications to participate “Because we are a comparatively small company and provide such a high-touch level of service we have to maintain a degree of exclusivity,” explains Ryan but Club 1683 partners preferably make an annual purchase of $50,000 in Gaggenau products—the equivalent of at least eight individual appliances—and typically work with the brand on three to five residential projects per year (single homes as opposed to multiunit or hospitality properties) each with a kitchen renovation budget of around $150,000 and our target is to have 500 to 600 active members by 2026,” she says Perhaps most practically impactful is the one-on-one relationship with a designated concierge acting as their “Gaggenau Go-To,” can address any query about products and planning to make specifying hassle-free The concierge then liaises post-sale with the dealer best suited to the project (according to experience level and proximity) to oversee delivery and installation Afterward—or at any time—the concierge is available for support Partners may have the option to not only attend industry events but participate as panelists and thought leaders as well “Now that we’re seeing some relief from pandemic restrictions we’ll bring more events to the community,” says Ryan citing VIP experiences with Michelin-starred chefs as one possibility (Gaggenau’s short film series A Taste for Design—which marries haute cuisine with high-end kitchens and culinary stars like Éric Ripert Andrew Zimmern and Curtis Duffy—provides a sneak peek at such future festivities.) Another cherry on top: 10 club members’ projects will be spotlighted in Gaggenau’s annual digital and print lookbook of aspirational spaces And because cost is a concern for even the most high-net-worth homeowners Club 1683 partners also enjoy some straightforward monetary rewards redeemable upon proof of purchase via the program’s dashboard portal and then transferrable to their account “We want designers to understand the quality of Gaggenau appliances firsthand in order to recommend them to their customers so members can apply exclusive discounts not just to their clients’ kitchen upgrades but to their own,” says Ryan “Members appreciate that we’re helping them market themselves,” she explains has been all the product information we supply.” So if luxury kitchens make up a significant part of your portfolio This story is a paid promotion and was created in partnership with Gaggenau Homepage photo: A kitchen featuring the Vario downdraft and cooktop from Gaggenau | Courtesy of Gaggenau But when it comes to the really high end, is it worth paying a bit more for more the latest trends, whether that’s speciality finishes or gizmos, or are you better off sticking with more traditional style and functionality? Refrigerators with features that help to extend how long food stays fresh for continue to be popular, but David Dempsey, designer at Noel Dempsey Design, is also excited by the Bora QVac, a vacuum sealer that can be used with fruit and vegetables, meat, soup, Home | GLOSS~IP | Glossip: See All The Pictures From THE GLOSS X Gaggenau Dinner At Chapter One The GLOSS x Gaggenau Dinner is an event savoured by those who understand the exciting new era unfolding at Chapter One which brings together chef patron Mickael Viljanen’s culinary creativity with Ross Lewis’ experience and mentoring expertise Readers who managed to secure one of only 60 hot tickets for this very special occasion at the two-star Michelin spot were in for a unique dining experience The restaurant is aesthetic perfection – plush the event is a foretaste of the festive season with supremely gifted chef Mickael Viljanen Maitre D’ James O’Brien and publisher of THE GLOSS Jane McDonnell welcoming guests as Laurent Perrier Brut champagne and canapés were served The occasion’s origins began in 2021 – the year Finnish chef Mickael moved south of the Liffey to take over as co-patron and Head Chef of Chapter One A big fan of the Gaggenau premium kitchen brand Mickael was appointed its brand ambassador (indeed the kitchen at his new home is all-Gaggenau) when Chapter One was re-designed by interior architect Maria MacVeigh sculptural marble-topped installation inset with a Gaggenau induction hob was placed in the centre of the main dining room It’s a stunning centrepiece and home to the Gaggenau Experience This is where Mickael performs the finishing touches to the evening’s menu the menu was a perfect balance of modern and natural flavours with wines selected by sommelier Paul Gartland served with NV Champagne “La Cuvee” Laurent Perrier were followed by the starter of Langoustine Quenelle Langoustine sauce accompanied by a distinctive from the Loire; its solid mineral finish and fruity charm the perfect match for the intensely delicious langoustine The delightful milk bread served in baskets by Joe Hogan was the finishing touch with outstanding attention to detail from start to finish subtle and striking with a touch of the unexpected in the combination of flavours rich and intense Tuscan red – Le Mortelle Kalamansi dessert was accompanied by a glass of Senior Tawny Nieeport; its brick red tawny appearance and rich flavours the ideal match for the chocolate Chapter One is an interesting space with a series of separate nooks and crannies off the main area offering diners a unique and private experience a secret-seeming enclosure for four or perhaps an intimate six whose pleasant hum can be enjoyed in the background There’s the chef’s table in the kitchen from where the gastro-curious can watch the performers on stage – there’s room for six on the semi-circular banquette you can watch the young chefs under Mickael’s direction work away with production-line efficiency where surfaces shimmer and stainless steel pans gleam THE GLOSS X Gaggenau experience is about appreciation of culinary culture and enjoyment at an exclusive level, elegantly interpreted at Chapter One by Mickael and his team Click into the gallery to see the guests who attended Do you know about a smart party, event or wedding happening soon? Email details to glossip@thegloss.ie  Rarely do fantastic works of art and high-performance kitchens go together. Collectors would never dream of displaying valuable treasures in such volatile environments. But leave it to Gaggenau to bring the two worlds together in such an elegant and meaningful way Gagnon’s ability to perceive and combine light and materials comes to life in his series of “Light Stack Sculptures,” as each work melds both an architectural ordered sensibility with an otherworldly sense of color these totem-like works make the viewer reconsider their biases toward these elements “I think that each material has a certain emotional resonance for people,” says Gagnon who studied architecture at Cornell University and worked in the studios of legends Frank Gehry and Gaetano Pesce “Each work is very much an exploration of how materials resonate with each other and that’s a reflection of the built environment.” Gagnon’s works are installed both inside and on the seventh-floor terrace the columns shift in their intensity of color and luminescence as day turns to night “The glass pieces throughout the day are constantly changing and that was really nice to see happen especially in the context with the city skyline from the seventh-floor terrace,” explains the artist whose work has been commissioned by Peter Marino for Chanel and Louis Vuitton boutiques Gagnon’s works perfectly complement the showroom which was designed by Munich-based firm 1zu33 It features a curated journey through the luxury brand’s history and Gagnon’s Gray Blue light stack will remain on permanent display in the space Also incorporated into the Miami flagship—one of 60 Gaggenau has globally—are works by porcelain tableware artist Stefanie Hering, whose brand is Hering Berlin Bridging the line between form and function her machine-washable tabletop pieces are used for all entertaining including special dinners executed by Gaggenau’s Michelin-starred chef partners as well as large-scale bowls showcased on tables and counters throughout “Everything is about being all around the table and enjoying food,” says Hering who is trained as a ceramist and holds a master craftsman’s certificate Her unique porcelain objects can be found on the tables of internationally renowned restaurants including Per Se “Guests here can feel the quality of the craftsmanship.” For the larger pieces on the table Hering explains that they are the absolute largest size of porcelain that you can get through the kiln The triumph of their scale is further emphasized by the tiny holes punched out of their generous rims but you can use them every day,” remarks Hering That sentiment runs through every aspect of the Gaggenau flagship—showing how form and function truly come together in beautiful It’s present in the fully functional 400 series Gaggenau kitchen on display as well as the spectacular works of Gagnon and Hering alike © 2023 Hudson One Media, LLC. All rights reserved. Privacy Policy Luxury and professional-grade home appliance brand Gaggenau has promoted Simon Plumbridge to the role of director of Gaggenau UK and Ireland Luxury and professional-grade home appliance brand Gaggenau has promoted Simon Plumbridge to the role of director of Gaggenau UK & Ireland He succeeds Simon Richmond, who retired last month and brings with him over two decades of industry experience Plumbridge has been with the brand for 25 years working across a number of different areas He initially joined the brand in sales support functions Plumbridge was employed as category manager Simon Plumbridge said: “I’m extremely proud to have been appointed director of Gaggenau UK and Ireland “It is a brand I’m incredibly passionate about and have extensive knowledge “I’m looking forward to taking the brand forward with our ambitious growth plans.” CEO of BSH UK & Ireland Gunjan Srivastava said: “I would like to congratulate and welcome Simon to the role “Simon’s knowledge of the Gaggenau brand portfolio and customers places him in a very strong position to build on the successes we have had in recent years.” the company's internationally acclaimed products combine clear design language with high functionality Gaggenau - a subsidiary of BSH Hausgeräte GmbH in Munich since 1995 - is represented in more than 50 countries with 25 flagship showrooms in major cities around the world these chefs decode the mystique of dining out and Chief Operating Officer of the Bastion Collection Deleon Pinto to take their seats What does fine dining look like in a digitally minded universe “It’s tablecloths,” says Barrientos who famously shies away from using them bare wood table sets the scene for the real event The meal at Elcielo is—appropriately enough—called “The Experience” and walks guests through 20 courses with whimsical innovative names including “The Tree of Life” and “Yellow Butterfly.” Pinto agrees that it’s less about the former rigidity oft associated in haute establishments and more rooted in immersive and directional moments “You’re selling experience today,” says Pinto but the experience is what people are looking for.” But how does this translate across so many different styles of cuisine it’s a small restaurant where I feel taken care of,” adds Verzeroli “A place where I feel like I’m part of the experience.” As diners’s expectations continue to rise in an increasingly social media friendly world chefs too have to continue to provide quality meals “The two hour meal is now a nine hour meal,” says Friedberg “They’re not just looking for a meal or to get fed And there’s no better example of this than “Chocotherapy” a course plucked from Barrientos’s own memory “14 years ago I was with my nephew in Colombia and we got a milkshake The waiter came with a napkin and [poured it on his hands] he started licking it And I arrived to my restaurant and said we need to do this with chocolate.” Meant to awaken the senses Barrientos hopes his dish brings out guests’s inner kid and break barriers “[When I first did the dish] I walked over to the sink in this Instagram and TikTok-centric world how do the chefs feel about creating culinary viral moments “There is a huge power with ideas and visual things,” says Verzeroli “[With social media,] there is a sense of recognition from the viewers So we have a common sense of urgency from the guest.” But Barrientos concedes that speed isn’t always an asset but also to have a good photographer,” he says Cantu experienced this before and after the pandemic with their grilled baby banana “I’ve never posted a photo of the caviar and bananas and it would be the one dish people would post,” says Cantu “You don't really understand the dish just because you see a photo or read a description You don’t really have the experience.” And that ethos is what drives the chefs “It forces you to push yourself and not do what everyone else is doing,” says Friedberg but let's try to do something.” With the level of haute gastronomy continually reaching new highs both visually and in flavor Subscribe to our newsletter to stay on the top of the MICHELIN Guide's best restaurants, plus chef interviews, recipes, travel stories, and more. For a break from Greece’s traditional veggie- and fish-forward tavernas carnivores can head to Athens' MICHELIN-recommended spots where meat takes center stage Discover which dishes our MICHELIN inspectors loved in this year’s selection Chef Ana Dolores González and her partner Carlos Pérez-Puelles reflect on their journey from a clandestine speakeasy to a celebrated Mexico City establishment When you want to dress up and enjoy a night out on the town \u201cIt\u2019s tablecloths,\u201d says Barrientos who famously shies away from using them Barrientos\u2019s vision paid off as the aged The meal at Elcielo is\u2014appropriately enough\u2014called \u201cThe Experience\u201d and walks guests through 20 courses with whimsical innovative names including \u201cThe Tree of Life\u201d and \u201cYellow Butterfly.\u201d Pinto agrees that it\u2019s less about the former rigidity oft associated in haute establishments and more rooted in immersive and directional moments \u201cYou\u2019re selling experience today,\u201d says Pinto but the experience is what people are looking for.\u201d But how does this translate across so many different styles of cuisine it\u2019s a small restaurant where I feel taken care of,\u201d adds Verzeroli \u201cA place where I feel like I\u2019m part of the experience.\u201d As diners\u2019s expectations continue to rise in an increasingly social media friendly world \u201cThe two hour meal is now a nine hour meal,\u201d says Friedberg \u201cThey\u2019re not just looking for a meal or to get fed And there\u2019s no better example of this than \u201cChocotherapy\u201d a course plucked from Barrientos\u2019s own memory \u201c14 years ago I was with my nephew in Colombia and we got a milkshake And I arrived to my restaurant and said we need to do this with chocolate.\u201d Meant to awaken the senses Barrientos hopes his dish brings out guests\u2019s inner kid and break barriers \u201c[When I first did the dish] I walked over to the sink \u201cThere is a huge power with ideas and visual things,\u201d says Verzeroli \u201c[With social media,] there is a sense of recognition from the viewers So we have a common sense of urgency from the guest.\u201d But Barrientos concedes that speed isn\u2019t always an asset \u201cWhen you\u2019re showcasing fine dining but also to have a good photographer,\u201d he says \u201cI\u2019ve never posted a photo of the caviar and bananas and it would be the one dish people would post,\u201d says Cantu \u201cYou don't really understand the dish just because you see a photo or read a description You don\u2019t really have the experience.\u201d And that ethos is what drives the chefs \u201cIt forces you to push yourself and not do what everyone else is doing,\u201d says Friedberg but let's try to do something.\u201d With the level of haute gastronomy continually reaching new highs both visually and in flavor Chefs from the east coast converged to share their thoughts on the guest experience and how haute cuisine doesn't mean haughty the talented names break down the secret sauce behind their winning service You get to sit and enjoy it for the night," added Bengtsson "I use the Guide myself when traveling and seek out restaurants of a certain caliber," said Berselius "MICHELIN has been a guide to set the bar for restaurants since long before my cooking career started." That sentiment was echoed by Tang: "Fine dining is accessible to more people and that's a good thing," says the chef who operates his boîte with his wife "It's where we're heading [and] will showcase to more than just the selected few." The opening of fine dining to more has also led to conversations around dressing for dinner Gone are the days of strict and stuffy dress codes the chefs discussed how in a post-pandemic world "Certain people save up for a year to dress up and go out and enjoy this," said Bengsston "and then certain people who have the money dress in t-shirt and hats I feel bad for the table next to them." Spero chimed in all chefs were universal in their goal to bring ease and comfort achieved through warm hospitality "I was terrified to go to a fine dining restaurant when I was younger," said Bengtsson "It was like Pretty Woman—what do I eat with There are still restaurants like that and I don’t want to feel like that." Combating this is conviviality from the kitchen to the dining room "The best thing I experience at a MICHELIN restaurant is when the wait staff takes off that mask and shows you who they really are noting that this is his approach to his operations "I encourage my staff to do that [as the most important thing is] the connection you make at the table the way you treat others. How comfortable you are sets the vibe." Another aspect is music and the soundtrack While previous generations of fine dining establishments opted for silence allowing the buzz of the kitchen and conversation to take center stage today's Star chefs use music to enhance the experience "It's the music I'd listen to," said Spero The beat gets fast and then slows down again [like service]." Tang agreed and noted that music and being in the center of the dining room is electrifying "I love feeling the energy and music I like and it works better for me." For Bengsston the melodies in the background are meant to enhance the senses "You have to feel the vibe of the room," said Bengtsson we can play classical jazz or hardcore hip-hop We change depending on who’s in the room." Those diners are also subject to some digital sleuthing "It’s another way to connect and for you to bring that experience for them," said Spero And as the courses progressed throughout beginning with a Sea Oak blue mussel and ending with a milk sorbet with grass-fed cream and meadowsweet cordial Berselius and his team achieved this for his fellow chefs we just want them to have a good time."  You get to sit and enjoy it for the night,\" added Bengtsson \"I use the Guide myself when traveling and seek out restaurants of a certain caliber,\" said Berselius \"MICHELIN has been a guide to set the bar for restaurants since long before my cooking career started.\" That sentiment was echoed by Tang: \"Fine dining is accessible to more people and that's a good thing,\" says the chef who operates his bo\u00eete with his wife \"It's where we're heading [and] will showcase to more than just the selected few.\" The opening of fine dining to more has also led to conversations around dressing for dinner \"Certain people save up for a year to dress up and go out and enjoy this,\" said Bengsston \"and then certain people who have the money dress in t-shirt and hats I feel bad for the table next to them.\" Spero chimed in \"I was terrified to go to a fine dining restaurant when I was younger,\" said Bengtsson \"It was like Pretty Woman\u2014what do I eat with There are still restaurants like that and I don\u2019t want to feel like that.\" Combating this is conviviality from the kitchen to the dining room \"The best thing I experience at a MICHELIN restaurant is when the wait staff takes off that mask and shows you who they really are \"I encourage my staff to do that [as the most important thing is] the connection you make at the table the way you treat others. How comfortable you are sets the vibe.\" \"It's the music I'd listen to,\" said Spero The beat gets fast and then slows down again [like service].\" Tang agreed and noted that \"I love feeling the energy and music I like and it works better for me.\" For Bengsston \"You have to feel the vibe of the room,\" said Bengtsson We change depending on who\u2019s in the room.\" \"It\u2019s another way to connect and for you to bring that experience for them,\" said Spero we just want them to have a good time.\"  Your #1 source for housing industry trends and best practices After introducing the combi-steam oven in 1999, German appliance manufacturer Gaggenau has unveiled the new and technologically advanced 400 series of products offering updated features The new 400 series combi-steam oven includes a full-surface grill hidden behind ceramic glass; glare-free emotive lighting through invisible LEDs; and the addition of a multicore temperature probe “The temperature probe offers accurate temperature reading with a variance of one degree within a certain range The probe features three temperature sensors and continually revises the estimated cooking time based on the sensor’s readings ensuring high quality results during each use Typically used in catering and professional kitchens combi-steam ovens can produce both dry and moist heat The units are billed as a healthier way to cook and have risen in popularity in the last five years Gaggenau says it was the first company to introduce the combi-steam to consumers in 1999 [ Related: 2020 APPLIANCE GUIDE: WHAT YOU SHOULD KNOW PLUS 25 PRODUCTS TO CONSIDER ] design and performance innovations for the home including accurate temperature regulation at one-degree intervals from 120 desgrees Fahrenheit to 200 degrees Fahrenheit that ensures the food’s vitamins a fixed water connection and fully automatic cleaning system.  “the brand introduces new progressive features: Home Connect technology degree accurate multi-core temperature probe automatic programs including the ability to modify or record your own dish and a 33 percent increased oven capacity.” Gaggenau increased the oven cavity by 33 percent filling the full width of the appliance and enabling more space allows consumers almost limitless choices when it comes to ingredients and dishes that can be accommodated inside the oven [ Related:  GE APPLIANCES DEBUTS FIRST-OF-ITS-KIND INTERACTIVE SMART KITCHEN HOOD, MICROWAVE ] The company says the oven also offers these attributes: The company says amateur and professional chefs also will enjoy the simplicity and guaranteed success of the new automatic program functionality It offers manual settings to control heating mode so chefs can rely on pre-programmed dishes modify existing programs to better suit their preferences or create and save their own perfect program “Two decades of refinement and innovation has brought us here,” says Dr managing director of Global Brand Gaggenau “Our technological leadership has enabled us to create an appliance that creates perfect results We’ve enhanced the aesthetic and removed any restrictions We believe that the ability to cook like a professional is a statement of luxury that culinary enthusiasts require and we look forward to continuing to lead the way as pioneers in both steam cooking technology and professional food preparation.” The combi-steam ovens are available in 24- and 30-inch sizes [ Video: SIGNATURE KITCHEN SUITE DEBUTS REVOLUTIONARY RANGE ] IRVINE, Calif., April 13, 2022 (GLOBE NEWSWIRE) -- BSH Home Appliances Corporation is bringing its immersive Experience & Design Center format to Washington D.C featuring the latest innovations from renowned home appliance brands Bosch The new 7,125-square-foot BSH location will be housed on the ground floor of 950 New York Avenue within the CityCenterDC complex Visitors will have an opportunity to learn about the latest design trends and smart home solutions participate in interactive cooking sessions is an important market for BSH and we are excited to more directly engage with our customers in the area at the BSH Experience & Design Center,” said Thomas Staebler “Whether the need is compact appliances for multi-family residences that don’t sacrifice performance or design or a full suite of appliances that offer the latest in smart home solutions for every lifestyle visitors to our newest BSH location will have an opportunity to find the perfect fit for their homes.” BSH currently has Experience & Design Centers located in Irvine along with a location scheduled to open in Miami this year Each Experience & Design Center offers guests opportunities to see touch and learn more about industry-leading home appliances from Bosch as well as see them in action during live cooking demonstrations in the Demo Kitchen and Prep Kitchen Contact: Debbie EhrmanFinn Partners310-882-4016deborah@finnpartners.com