A new professional figure: the home chef
The world of home chefs is an increasingly established reality, no longer just a trend, but a different way of understanding catering through the emergence of a new professional figure.
Relying on a chef at home means requesting the home service of a professional, who builds a personalized itinerary or proposes types of menus based on personal experience. Those of a chef at home can be 'workhorses,' the results of a path of research and development that has led to the refinement of his creations, summarized in an original tasting menu.
Thedifference between a chef and a home chef, however, is that the latter, very often, builds the menu based on the requests of the client who requests their services.
The partnership between RGmania and chef Martina Tenz
Chefs at home then often work with companies to create interesting synergies. This was the origin of RGmania 's partnership with Martina Tenz, a successful food designer and at-home chef, who has come up with several original recipes inspired by the products on our website, which have met and are meeting with a lot of feedback and inquiries.
Here are Chef Martina Tenz's recipes exclusively for RGmania:
- Seared Wagyu with brioche bun, pickled cucumber, and Dijon mustard mayonnaise made with the help of the bitter sprayerin the100% Chef bone plate
- Gazpacho, cucumber flakes, mayonnaise, and extra virgin olive oil sand plated on the Gourmet pasta bowlwith theRonin cruet
- Soft heart quail egg, molecular spaghetti with porcini mushroom water, parmesan sablè made with theSpaghetti kit 100% Chef In the 100% Chef egg cups
- Smoked honey lacquered duck breast with almond wood, shiitake mousse, baby shallots, nasturtium feather in copper casserole with lid, smoked with the Hendi smoker at almond wood.
Learn more about chef Martina Tenz and her recipes.
If you would like to learn more about the work of personal chef Martina Tenz check out her website, her Instagram profile and a preview of her recipes on the RGmania YouTube channel.
Photo credits: Davide Tenz
