magazine - KitchenAid

magazine 

The Renaissance of 

Authenticity 

PASSIONATE 

COOKING EXPERIENCES 

An inspiring look into 

famous gourmet kitchens 

à lA CARTE 

To Pair or Not to Pair? 

KITCHENAID 

Chef Touch System 

6.9L Artisan Stand Mixer 

WHAT'S HOT? 

In the KitchenAid World 

GUEST STARS 

Edouard Loubet 

Enrico Cerea 

Issue n. 02

COVER: PHOTO COURTESY OF SIGRID VERbERT 

CHEFS AND GOURMETS 

CHOOSE KITCHENAID: 

FOR THE WAY IT’S MADE 

Your kitchen and appliances say a great deal about you. Have you ever wondered 

what the kitchen of a starred chef, a designer or a gourmet looks like? When cooking is 

your trade, passion and primary focus, your kitchen must not be simply pleasing to the 

eye but a highly professional space that is a joy to work in. From Edouard Loubet to 

Thierry Marx, Alexandre Cammas, Jason MacLean, Enrico Cerea, Luca Guadagnino, 

Frank Buchholz, Marco Müller, Anneke Ammerlaan, Tom Aikens, Maria Mayerhofer, 

Helga Watterkotte and Frank Bertram, Europe's top chefs and passionate gourmets all 

choose their appliances carefully, combining stunning style and professional 

performance with the finest quality and durability. KitchenAid is their choice. 

Created for people who are passionate about cooking, the KitchenAid full-kitchen 

resources concept offers appliances that are developed with input from professional 

chefs and food technologists. Tuned-in to the latest cooking trends, they suggest 

customised approaches, features and innovations, as well as sharing their state-of-theart 

culinary techniques. Their knowledge and experience are built into all KitchenAid 

appliances to enable food lovers to easily adopt the self-same techniques at home, 

achieving results identical to those turned out by the best professionals. Creating a 

kitchen that is beautiful and cooks beautifully, For The Way It’s Made. 

In this second issue of the brand’s magazine, well-known gourmets explain why 

KitchenAid is their best ally and share their home cooking experience, proving that 

specialist appliances combined with fine ingredients create culinary excellence. 

KitchenAid’s great precision and professionalism stimulate gourmet chefs to express 

all their culinary flair and help them bring out all the taste, aroma and colour of quality 

produce as they reinterpret or reinvent traditional recipes and ingredients. 

KitchenAid’s timeless, distinctive and bold design also brings presence to the style 

of their kitchen. Fine craftsmanship, quality materials and strict attention to detail 

make the entire range of major and small appliances and culinary tools eye-catching 

and strikingly good looking. 

Read on to see that passion is innate to this brand and be won over by the KichenAid 

mission – to design products that help home gourmets perform like true professionals 

and to continue bringing techniques previously confined to restaurant kitchens into 

the home, ever true to its For The Way It's Made promise. 

0 

1

ENTRÉE 

PHOTO COURTESY OF FlORIAN bOlK 

MARCO MÜllER'S WIlD AlASKAN SAlMON 

TREND 

THE RENAISSANCE OF TRADITIONAl 

VAlUES AND FlAVOURS 

Enjoy the hottest cooking trend in Europe: the return to the fine 

produce and quality of the past but with a fresh twist that appeals 

to the modern eye and palate. 

TRADITION AND INNOVATION: A DUO THAT lOOKS AND TASTES EXCITING FOR THE MODERN GOURMET. 

Today’s chefs are staging a revival of the fine, flavoursome ingredients 

so generously provided by Mother Nature. Chefs, gourmets and 

foodies now realise that the proper culinary technique will transform 

any fresh ingredient or the humblest cut of meat into a gastronomic 

treat, turning a culinary challenge into a fascinating and memorable 

experience! 

We are experiencing a Renaissance of traditional and intrinsic 

values. Core quality is taking centre stage, especially in the kitchen. 

Consumers everywhere are returning to the butcher, the baker, the 

cheese-maker and the grocer. Everyone is eating more locally sourced 

vegetables and asking the greengrocer’s advice. People are shunning 

supermarkets that sell flavourless meat and turning to traditional pig 

SPECIAl THANKS TO ANNEKE AMMERlAAN, FOOD TREND WATCHER 

and cattle breeds. Neighbourhood markets are springing up all over 

and we are flocking to corner bakeries that sell specialty breads and 

pastries. Why shouldn’t we enjoy life’s little luxuries? 

No gourmet consumer wants to buy fruit and vegetables that all taste 

the same, and often of nothing. Organic produce possesses natural 

flavour that requires little sophistication. Steamed, grilled, deep-fried, 

or left raw, it brings exciting textures and colours to the plate. 

Young chefs eager to advance and conscious of consumers’ raised 

concerns on sustainability are experimenting creatively with fresh 

local, organic and home-grown foods in a clear and unstoppable 

movement towards top-quality produce. 

KITCHENAID KITCHENAID magazine magazine | MAIN | COURSE ENTRÉE 

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MAIN 

COURSE 

Select fine ingredients, source quality local produce and create 

contemporary cuisine – flanked throughout the process by 

professional appliances. 

NEVER WITHOUT KITCHENAID: FOR THE WAY IT'S MADE. 

PASSIONATE 

COOKING EXPERIENCES 

AN INSPIRING lOOK INTO 

FAMOUS GOURMET KITCHENS 

KitchenAid spoke to chefs, designers and foodies who have a passion for creating 

innovative and contemporary flavours backed up by tradition. All have chosen 

KitchenAid as their essential travelling companion for the way its appliances are 

made, designed in minute detail with one purpose in mind – to sustain home chefs at 

every step of their culinary experience, maintaining the highest performance standards 

with the extra plus of beautiful design. 

There is no conflict of interest between tradition and innovation with KitchenAid 

because its appliances are products of fine craftsmanship that incorporate the added 

plus of professional technology. 

KITCHENAID magazine | MAIN COURSE 

4 

5

THIERRY MARX 

Thierry Marx is quietly revolutionising the world of French gastronomy. This 

two-star chef describes his approach as planetary cooking because he keeps an 

open mind on different cultures while also cherishing the heritage of his peers. 

Thierry Marx’s love of experimenting with the latest culinary techniques is made 

possible by KitchenAid premium appliances. For the way they are made, they 

enable him to achieve his primary objective: to glorify the best, tasty ingredients. 

No extravaganza, quite simply good, well-sourced produce dressed with its own 

wonderful taste and texture. 

As innovating as his cooking appears, Thierry Marx has no intention of breaking 

away from the classical tradition, “There is no arguing between innovation and 

tradition” he says. He is constantly in pursuit of new experiences and adores 

stretching the boundaries of French cuisine, often with a new take on old classics. 

Thierry Marx adopted KitchenAid appliances in his home kitchen as soon as he 

realized they would enable him to execute many of his restaurant techniques at 

home, turning out the same high quality results as he demanded at work. 

What are the next big culinary trends? 

I think that cuisine has become a true amusement like DIY or gardening, activities 

that we carry out with more or less enthusiasm depending on our free moments 

or on the time we really want to dedicate to them. Nowadays, people reinterpret 

everything that they have to hand to suit their taste. 

Cooking is no longer perceived as a duty or a hard work like in the 1970s-80s 

but as a real pleasure. Therefore, it requires its own stage: a place equipped with 

professional appliances where you can play as a authentic chef, indulge yourself, 

and share your fun with other people. Preparing the week’s menu with the family 

or friends becomes an emotional experience, a passionate exchange and a full 

of life show. In this new way, the act of cooking is turning out to be more than 

just preparing meals and sitting down at the table. That is why the kitchen is now 

turning into an open space, a modern playroom, where gourmet can cook and 

share their passion with other people. 

How do you expect your appliances to help you preserve, prepare and cook 

your dishes? 

You need a good fridge and freezer to store your ingredients but the cooking 

method is key. The crucial aid is robust and reliable appliances. They don’t have 

to be over-sophisticated but they must give you confidence... be easy to use but 

effective, precise and versatile. That’s why I equipped my kitchen with KitchenAid. 

I can always rely on its appliances, simply for the way they are made. 

Which KitchenAid appliances do you use most and how do they help you? 

The Chef Touch system with its Vacuum Machine and Shock Freezer is my 

favourite. I use it to prepare all the meals for the week ahead. My Stand Mixer is 

always at hand; I love the pastry functions in my oven and I find the Super-Heated 

Steam Oven with steam injection a must. But my essential kitchen tool is a good 

frying pan. You do not need many, just one great quality pan will do and I love 

woks especially now that you can find induction woks on the market. 

How has today’s bettered technology impacted on your profession? 

It has improved our product. KitchenAid has revolutionised temperature precision 

and a perfect cooking point is a major success factor in any dish. KitchenAid has 

brought professional technology into everyday life and the way it's made is what 

makes the brand so attractive. 

THE KITCHENAID SUPERHEATED STEAM OVEN 

The KitchenAid SuperHeated Steam Oven offers a healthy cooking method 

that conserves all the quality, consistency colour and aroma of foods plus 

SuperHeated Steam technology that supplements traditional convection-oven 

heat with shots of steam, for dishes that are perfectly crispy and golden on 

the outside but tender and moist on the inside. The Pure Steam function with 

special steaming accessory is another fantastically versatile option enabling 

you to prepare meat, fish and vegetables that are light as a feather and mouthwateringly 

tender. 

TO lEARN MORE AbOUT THESE PRODUCTS 

VISIT THE KITCHENAID WEbSITE www.KITChENAId.EU 

PHOTO COURTESY OF jOSEPHINE MATHIlDE DE ORY l’ECOTAIS 

AlEXANDRE CAMMAS 

After originating “by chance”, Le Fooding has taken the culinary world by 

storm. It was initially based in Paris but is now international and holds memorable 

events in cities such as Paris, New York and Milan. An immediate success, these 

party events featuring the cream of the “taste of the times” culinary, music & 

graphic arts wise, galvanize not only foodies, cooks, and, journalists but also any 

individual with an inquiring mind and an interest for lifestyle in general. Its creator 

is the French food critic and journalist Alexandre Cammas. 

Alexandre Cammas has been a true gourmand since he was a child. “I love 

simple, fresh, quality ingredients and dishes.” He says he learnt the importance 

of simplicity, the best produce and excellent cooking tools from his grandfather’s 

wonderful quatre quart cake, his grandmother’s sublime leg of lamb, his father’s 

skill with the frying pan and his mother’s all-round versatility. 

KitchenAid entered his life a few years ago and its oven, refrigerator, dishwasher 

and microwave play key roles in his kitchen. When asked “Why KitchenAid?” he 

replies, “Because my wife and I think its sober yet elegant design and professional 

functions are ideal. Products, powerful and efficient, do exactly what you need them to 

do, while being discreet enough to let you customize your kitchen the way you want”. 

They are the key professional ingredient in every home kitchen, enabling food 

lovers to achieve exquisite results in their everyday life, for their family and friends. 

KitchenAid has won over this passionate foodie business man and dad always 

searching for the best, with its efficiency, precision, flexibility and versatility, as 

well as its convenient and classy design. 

Finally, we asked what the For The Way It’s Made claim means to him. Smiling, he 

said, “We use the appliances day in, day out. Sturdy, fast and efficient, they bring real 

professional help into our home. being the obvious result of passion and attention 

put into every tiny crafted detail.” 

THE KITCHENAID INDUCTION WOK 

The Demeyere Wok paired with KitchenAid induction hobs meets the stiffest 

requirements for ultra-fast wok cooking, exploiting the intense heat beneath 

the wok to quickly and evenly sear food in conjunction with the optimum heat 

distribution guaranteed by Demeyere’s patented 7-ply material. Thicker at the 

base and thinner around the edges, the wok reaches 230°C/450°F at the centre 

for fast searing and approximately 140°C/280°F at the sides to finish cooking 

food evenly with no risk of burning. The flat base also means the wok will sit 

perfectly on the surface of your KitchenAid induction hob, making efficient 

use of its powerful, rapidly adjusted heat sources. Your sea-bass fillets will 

never have tasted better! 


VISIT THE KITCHENAID WEbSITE www.KITChENAId.EU KITCHENAID magazine | MAIN COURSE 

PHOTO COURTESY OF YANN DERET 

PORTRAIT bY DUSTIN AKSlAND 

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ENRICO CEREA 

Chef Enrico Cerea has held three Michelin stars since 2009 and his restaurant 

Da Vittorio boasts a long history of culinary excellence. 

Enrico is brilliantly talented with a huge respect for tradition, to which he brings 

his own original and creative interpretations, coupled with a careful and informed 

choice of ingredients. His recipes, based on a daily, eager and painstaking search 

for fresh, top quality and rare produce, never fail to enthuse his diners. 

Enrico’s food passion accompanies him wherever he goes, be it the privacy of his 

own home, his KitchenAid-equipped cookery school or his restaurant. 

When it came to equipping his home kitchen, Enrico chose KitchenAid, in the 

certainty that no other brand breaks through the barrier between the professional 

restaurant kitchen and the home one. 

As well as being indestructible and excellently designed and manufactured, 

KitchenAid appliances help home chefs scale the heights of professional culinary 

genius. Indeed, it is thanks to KitchenAid that sous-vide cooking is no longer 

confined to restaurant kitchens but has become an accessible home technique. 

All KitchenAid ovens offer meat probes for the utmost precision and control when 

baking, and easy to use professional functions that help the home cook master 

sophisticated recipes effortlessly. Enrico uses the full range of small and major 

KitchenAid appliances in his cookery courses and advises his gourmet students to 

tap into all this professional technology to back up their technique, talent and flair. 

Enrico experiences the For The Way It’s Made statement on a daily basis and 

confirms, “Passion, quality and technology: this is the mix of ingredients that 

makes KitchenAid a truly unique and great brand. Its appliances feature robust 

materials and professional technology that allow gourmets to replicate the recipes 

of great chefs at home. Go where your creativity, passion and desire lead you and 

rest assured that KitchenAid will never let you down at any point in your creative 

cooking process!” 

THE KITCHENAID COMbI STEAMER OVEN 

KitchenAid new Steam-assisted Ovens feature 10 special Sous Vide 

programmes that bring the delicious flavours and health benefits of 

restaurant-quality Sous Vide cooking into your home. Equipped with 

KitchenAid exclusive Recipe-Assist mode, the Combi Steamer Oven blends 

steam and convection cooking for succulent dishes that are impeccably 

browned on the outside and beautifully tender inside. Light, healthy meals 

can even be cooked using steam alone. The Combi Steamer Oven boasts a 

menu of 70 pre-programmed recipes, guaranteeing culinary excellence at 

the touch of a button and the most ambitious home chefs will be delighted 

to see that KitchenAid Steam Ovens form part of the highly professional 

Chef Touch System. 



PHOTO COURTESY OF SIMONE CASETTA 

lUCA GUADAGNINO 

At long last, Italy is showing the world how to make good films again! 

Of all the virtuoso names out there, Luca Guadagnino has been creating a buzz 

since 1998 with his first movie, The Protagonists. In 2009, thanks to the 

internationally acclaimed movie I am Love, starring Tilda Swinton, this young 

Italian film director established himself as a tremendously imaginative film-maker 

who combines minute perfectionism with phenomenal energy. 

Now, Luca Guadagnino is producing a new passionate movie, I Padroni di Casa. 

With its gorgeous culinary close-ups, the film will be likened to a foodie movie, 

revealing Luca Guadagnino’s other great passion. He explained this side of his 

private life to KitchenAid, the star of his gourmet kitchen that gives him the 

confidence to showcase his talent as a home chef, too. 

When did you discover your love for food and cooking? 

How do your culinary habits influence your life? 

It has always been there. My father is an excellent cook and my mother baked 

amazing cakes. Their culinary passion has literally flowed genetically into me. 

I remember growing up in Addis Ababa, Ethiopia, where we had a vegetable 

garden and plenty of space. I used to play with small aluminium saucepans made 

especially for me. Now, I bake cakes every day for the family breakfast when I’m 

at home and my love of cooking impacts on my private life, my purchases and 

even my projects. 

I like to buy fresh and top quality products, discover new gourmet restaurants and 

think up menus for my guests. On these occasions, I go looking for good, fresh, 

seasonal ingredients, full of flavour. I keep my recipes simple and concentrate 

on bringing out the natural flavours. I love testing myself with technically 

challenging recipes and can even make my own puff pastry... What I love most, 

however, is cooking for a heap of friends. 

Why did you choose KitchenAid for your kitchen? 

After discovering the KitchenAid Stand Mixer and later on its major appliances, 

I realised the difference its high performance, easy use, reliability and precision 

make to my results. You can imagine my satisfaction when guests praise my juicy 

roasts, fragrant bread or perfectly baked pastries. 

I have a KitchenAid Artisan Stand Mixer with planetary action, the Blender 

and, most of all, a 90cm Oven which combines exceptional performance with 

stunning and amazingly seductive design. Moreover, I can tell they are all crafted 

with passion and great attention to the smallest detail. 

THE KITCHENAID TEMPERATURE PRObE 

Temperature is key in cooking, especially roasting, and cooking results 

depend enormously on core food temperature. The only accessory that can 

deliver roasts cooked to perfection every time and consistently guarantee 

professional results is a Temperature Probe, which KitchenAid supplies on 

every oven in its range, steam ovens included. Inserted into the fleshiest part 

of the meat, the probe sends the temperature to the digital display on the 

oven, which switches off automatically when the centre of the roast reaches 

the set temperature, avoiding meat that is overcooked or underdone and 

guaranteeing perfection, flavour, aroma and texture every time. KitchenAid 

professional functions and Meat Temperature Probe allow you to control the 

entire cooking cycle with total precision and cook full-flavoured roasts that 

are golden brown on the outside and tender and succulent on the inside, as 

well as fantastically tender, moist fish. 



PORTRAIT bY AlESSIO bOlzONI 


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MARIA MAYERHOFER TOM AIKENS 

Maria Mayerhofer is a passionate baker who founded Bake with Maria from 

her home kitchen to teach people to make their own bread. So popular were the 

classes that Maria opened The Baking Lab, equipped with top-of-the-range 

professional home appliances – by KitchenAid. 

The concept means that everything taught by Maria can be replicated at home with 

domestic appliances that guarantee professional performance. Maria chose 

KitchenAid because the first Stand Mixer was developed just over 90 years ago to 

make life easier for bakers. The self-same passion and professional quality was later 

transferred to its major appliances. She discovered all this when, years ago, she was 

given a KitchenAid Stand Mixer for her birthday. After using it at home to prepare 

dough and cake batter, she adopted KitchenAid for her Bakery School, won over 

by its durability, excellent manufacture and brilliantly designed planetary system. 

Now, she has numerous KitchenAid Stand Mixers and three Twelix Ovens to 

simplify her everyday life, whether mixing her special bread dough or preparing 

new recipes. Maria told us she likes the tart and pizza setting on the Twelix Ovens. 

The tart setting bakes pastry to perfection with no need for prior blind baking and 

no soggy bottoms. For thin-crust pizza, the oven’s pizza setting bakes at a very high 

heat and produces a blistered pizza crust. An enthusiastic Maria says “…that is 

virtually impossible with other ovens! The secret lies in even heat distribution, 

professional functions designed for each dish and a recommended optimum 

temperature. I don’t have to do anything. The oven automatically preheats to the correct 

temperature and cooking is controlled by the individual recipe cycle. To top it all, there 

are even functions for proving dough.” 

Offering us a taste of some freshly baked bread, Maria ended the interview 

saying, “I know I can always rely on KitchenAid as we share the same passion for 

perfectly prepared food. It gives chefs and experts like me professional 

performance, full kitchen resources, durability and stylish design, everything we 

expect from an appliance!” 

THE KITCHENAID TWElIX TM OVEN 

The Twelix Oven has a generous 40% more space than traditional ovens 

and is uniformly heated by the exclusive Twelix convection system, which 

guarantees the same temperature on every oven shelf. As a gourmet chef, you 

will excel yourself and produce professional results with the unique Twelix 

features and functions. Its heat distribution is so uniform that you can cook 

simultaneously on three different levels rather than the standard two and the 

Tweli-Grill cooks two trays of food at the same time. While the top tray is 

grilling, the one beneath it starts cooking gently thanks to the hot air blown 

into the oven by the Twelix fan. When the food on the upper shelf is browned 

to your satisfaction, the two trays can be swapped around to finish cooking 

and serve both together. The Tweli-base function ensures a perfectly cooked 

and evenly browned underside of the dish and deliciously crispy results, ideal 

for fruit pies, lasagne and other recipes that require a moist juicy core and a 

perfect crust. The KitchenAid Twelix Oven boasts 16 professional functions 

for roasting, baking and pastry-making, each studied for a specific type of 

dish and based on sophisticated algorithms that control the temperature 

and combination of heating elements during the cooking process, exactly as 

professional chefs do – making gourmet perfection available at home. To top 

it off, special functions are available for warming, proving dough, drying fruit 

and vegetables, slow-cooking meat and fish and making yoghurt. And the 

pyrolitic version even cleans itself. What more could you ask of an oven! 

“Food is so much more than just fuel, it is culture. Food breaks down barriers and 

brings people together,” says Chef Tom Aikens who has an altogether natural and 

organic approach. He strives to get the best ingredients into his kitchen where they are 

prepared with slow cooking methods that can last a couple of days. There is a clarity 

and seemingly uncontrived naturalness to his cuisine but behind this is masterful 

technique, even when cooking in his home kitchen, where he spends the whole 

weekend. “I use seasonal produce all the time and prepare simple dishes at home, from 

homemade waffles or blueberry pancakes for breakfast to a traditional roast beef on 

Sundays... the smell of home-baking always brings a sense of love and joy to a home!” 

Tom is fussy about sourcing the best seasonal ingredients. “Everything matters, you 

can’t cook fine food without great ingredients.” Of course, premium appliances are also 

essential to achieve the best results without betraying this quality. “When preparing a 

dish, I use the right specialist appliance, so a blender for vegetable puree or a mixer for 

bread. Appliances must be durable and easy to use with functions that don’t complicate 

your life. Easy cleaning is crucial as we spend so much of our time at it. Cooking utensils 

also have to be robust and ergonomic, as they will be used again and again.” 

This is exactly the way KitchenAid appliances are made so they were the natural 

choice for Tom’s home kitchen. “They are conceived with the help of experts to provide 

professional results at home. All sorts of advanced features support my technique and 

meet my cooking needs. The Stand Mixer and Blender are so easy to move around and 

clean, and the Chef Touch System raises the standard of this cooking method. Plus, they 

all have a stunning and bold design!” 

There was no hesitation when we asked Tom what the KitchenAid For The Way 

It’s Made claim meant to him, “It is a splendid statement that rings true. It is about 

getting the right inspiration and bringing ideas to life without compromise, always 

with a strong focus on the purpose. And the purpose is culinary excellence.” 

THE WATER bATH OF 

THE DOMINO DESIGN MODUlAR SYSTEM 

bY lUDOVICA + RObERTO PAlOMbA 

Domino Design by Ludovica + Roberto Palomba is a completely modular 

cooking and sink system that allows each cooktop to be tailored to reflect 

personal taste and requirements, giving gourmet chefs total freedom to 

express their culinary flair. Uniquely flexible, a Domino Design cooktop 

brings the simplicity and efficiency of the professional kitchen into your 

home. The modules can be individually incorporated into an existing worktop 

or seamlessly welded into a full stainless-steel top and cast-iron pan supports 

sit flush with the induction hob for a clean look and swift and easy passage 

of pots and pans between modules. All in all, a perfect fusion of function 

and style! The Bain-Marie module, soon on the market, is the latest addition 

to the system. It allows you to cook at low, precisely managed temperatures 

making it ideal for sous-vide cooking, a professional technique pioneered in 

the domestic environment by KitchenAid. This module comes with a steamer 

tray, rice basket and pasta basket and has a convenient direct-draining system 

that is activated straight after use... you won’t even get your hands wet! 



TOM AIKENS PORTRAIT bY DAVID GRIFFEN 

MARIA MAYERHOFER PORTRAIT bY jASON WEbbER 

PHOTO COURTESY OF jASON WEbbER 


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SOUS VIDE COOKING 

KITCHENAID 

ENjOY MASTERPIECES OF TECHNOlOGY 

AND RElIAbIlITY, IMPRESSIVE PERFORMANCE 

AND TOTAl FlEXIbIlITY 

“A kitchen of the future without Sous-Vide Sous Vide is inconceivable, 

whether Michelin-star in a Michelin-star or in restaurant the home” or at home.” 

MICHElIN-STAR CHEF MARCO MÜllER 

As an informed gourmet, you just love sourcing fine local ingredients and you 

know that it’s possible, when cooking them, conserve all their nutritious value and 

natural flavour with the Sous Vide technique. 

“Sous Vide is both the present and the future combined, a method that is bound 

to revolutionise the home kitchen. I so admire the innovation of KitchenAid 

Chef Touch ! We need pioneers paving the way with new trends and developments.” 

MICHElIN-STAR CHEF FRANK bUCHHOlz 

Display your culinary flair with the Sous Vide low-temperature cooking method, a 

delicate, even cooking technique that produces perfect results every time. You simply 

blend your fresh ingredients with their seasoning, vacuum-seal them in special pouches 

and steam at delicate temperatures always below 100°C. 

Hardly any water is lost during the process and the absence of air, the sealed pouches 

and the low-temperature steaming means all the vitamins and mineral salts are retained 

in mouth-watering dishes that are full of flavour. 

TO lEARN MORE AbOUT THESE PRODUCTS VISIT THE KITCHENAID WEbSITE www.KITChENAId.EU 

Outstanding results are guaranteed, even in gourmet preparations that demand special 

care and the professional touch. Try delicately steaming a duck breast in its own juices 

and savour its exquisite flavour. 

Traditional methods leave thick fish fillets dry on the outside before they are cooked 

through but gentle Sous Vide steaming keeps them splendidly moist. And those fresh 

vegetables of yours will maintain their bite and attractive colour! 


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KITCHENAID CHEF TOUCH COlUMN KSIC 1830 

VACUUM MACHINE 

The first step is to vacuum-seal the fresh ingredients 

and seasonings in special pouches with the Vacuum 

Machine. This hi-tech vacuum chamber reduces 

residual pressure in the pouch to 5 mbar, a level 

normally only achieved by professional appliances, 

assuring longer-lasting freshness than conventional 

refrigerator storage. 

STEAM OVEN 

Once sealed in the pouches, you cook the food in the 

KitchenAid Steam Oven, with its incredibly precise 

temperature control. Simply select one of the 10 Sous 

Vide cooking functions to ensure a gentle process that 

conserves all the nutritional values. The special pouch 

material will leave no residue taste or chemicals on the 

food. Two ad-hoc functions re-heat cooked vacuumsealed 

foods stored in the fridge or freezer. 


CHEF TOUCH SYSTEM 

SOUS VIDE COOKING HAS FINAllY 

ARRIVED IN THE HOME! 

Chef Touch is an exclusive system based on a Steam Oven, a Vacuum 

Machine and a Shock Freezer, all in a stylish stainless-steel column that 

brings professional Sous Vide cooking into your home and conserves all 

the flavour, moistness, colour and texture of your ingredients. Meat, for 

example, loses up to 42% less water than with traditional cooking methods. 

Now, you can serve succulent dishes that are never dry or overcooked! 

Prepare time-consuming recipes in advance with the Chef Touch System and 

simply add the finishing touches before serving them to your family and friends. 

Dishes can be eaten immediately or kept for a later date, without sacrificing aroma 

or nutritional content. This is the ultimate taste experience! 

SHOCK FREEzER 

When cooked, the food can be enjoyed immediately or 

the pouch stored in the fridge/freezer. The KitchenAid 

Shock Freezer cools or freezes raw and cooked food 

in just minutes with two professional functions: Blast 

Chilling and Fast Freezing. Blast Chilling reduces the 

temperature of oven-hot food to +3°C, for the finest 

taste and preservation. Fast Freezing quickly lowers the 

core temperature of food to -18°C, forming smaller ice 

crystals than normal freezers, for improved texture and 

flavour after defrosting. 


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6.9l ARTISAN STAND MIXER 5KSM7580CA 

PHOTO COURTESY OF CARlO MAGNOlI 

Versatile and flexible, it can inspire and help you create something 

truly special - every single time. Not only is the 1.3 hp motor bigger, 

this is the best performing, most durable and quietest KitchenAid 

Stand Mixer in its class. Almost a century after the introduction of its 

original Stand Mixer, the new KitchenAid 6.9L Artisan allows you to 

mix with the best. 

Mix extra large quantities quickly and efficiently with the highperformance 

1.3 hp motor – up to 3.8kg of bread dough, 3.6kg of 

mashed potatoes and enough dough for 168 biscuits – in a 6.9-litre 

polished, stainless-steel bowl. Such a powerful Stand Mixer must be 

well secured to achieve the heavy torque required to process such 

large batches and a professional lift design does exactly this. 

6.9l ARTISAN STAND MIXER 

MIX WITH THE bEST! 

A bigger bowl, enhanced performance and a more powerful motor. 

All professional and home chefs worthy of the name demand more of 

themselves and their appliances. After all, entertaining on a grand scale 

calls for power at your fingertips! With its unique professional design, the 

new KitchenAid 6.9L Artisan Stand Mixer becomes an extension of you. 


The new 6.9L Artisan Stand Mixer features a single hub that mounts 

more than a dozen optional accessories, meaning you can prepare a 

whole host of foods, from fresh pasta and sausages to meringues, cakes 

and ice cream! Its exceptionally robust design is coupled with highprecision 

metal gears and controls plus a safety grid and emergencystop 

button that are standard in professional kitchens. 

Available in five colours, Onyx Black, Frosted Pearl, Candy Apple, 

Medallion Silver and the iconic Empire Red, it comes with standard, 

dishwasher-safe accessories, including a flat beater, dough hook, whisk 

and stainless-steel bowl and pouring shield. Optional accessories include 

a meat grinder, sausage stuffer, food grinder, strainer, juicer, grain mill, 

ice-cream maker, deluxe pasta maker and a fresh pasta cutter set. 


16 

17

ARTISAN STAND MIXER 

INTRODUCING 2012 PAlETTE COllECTION: 

WHAT COlOUR IS YOUR MOOD TODAY? 

The kitchen is the centre of your gastronomic world so why not have a little 

fun with your appliance colours? Why not match the ambiance of your 

kitchen to your mood and lifestyle? KitchenAid will rise to the challenge! 

As a design icon, family heirloom or simply a very cool product, the Stand Mixer 

offers a pure and timeless shape and the perfect canvas to create new captivating colours 

and finishes. This year KitchenAid proposes colour palettes inspired by traditional 

celebrations and global events (Christmas Time, St. Valentine’s, Easter, Autumn, Halloween, 

Mother’s and Father’s day) and launches two new colours: Crystal Blue and Frosted Pearl. 

CRYSTAl blUE * 

Is a summery colour popular in the fashion and design world. It has character but 

goes well with other colours. Crystal Blue stands for safety, reliability, truthfulness, 

loyalty. A spiritual colour, it brings peace and tranquillity to its surroundings while 

also adding a cool, fresh touch. This is a colour that calms and soothes, stimulating the 

breath. Indulge in fruit dishes and exquisite confectionary as blue will intensify your 

sense of smell. 

* version available on market from september 2012. 


FROSTED PEARl 

Is an elegant shade of white with specks of metal that bring a party feel. Pearl is purity, 

candour, innocence, frankness and nobility. This subtle colour inspired customised 

packaging that makes it precious and celebrates a unique moment. Pearl is for when 

you are feeling charming and long to heap love and attention on your guests, pampering 

them with your culinary expertise. 

NEW CRYSTAl blUE KITCHENAID ARTISAN STAND MIXER 5KSM150PS_Cl 


18 

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FRANK bUCHHOlz 

Gourmet chef Frank Buchholz serves guests his personal take on local 

cuisine, which is extremely down to earth. He teaches his apprentices to sow 

tomato seeds to learn where their ingredients come from. “Excellent produce is 

crucial to any good meal as only the best quality develops the finest flavours” says 

this 45-year-old chef. 

Certain cooking techniques are only worthy of the finest ingredients, as they 

bring out all their flavour and goodness. Sous Vide cooking is now hugely popular 

in professional restaurants for the crucial role it plays in condensing and exalting 

flavour and consistency. 

Do you see continuity between the haute cuisine of restaurants such as yours and 

the gourmet cooking of the passionate home chefs? 

KitchenAid with its Chef Touch system anticipated the demands of passionate 

home chefs by bringing sous-vide cooking into the home kitchen. With Chef 

Touch , passionate gourmets can achieve the same results as professional chefs. 

When not busy at the stove, this versatile chef likes spending time with his wife, 

and two sons, recharging his batteries for upcoming projects. The kitchen is the 

heart and soul of their house, where they spend most of their time and it is here 

that we sat down for a chat. 

Why did you choose KitchenAid for your kitchen? 

I can always rely on its quality and recreate my professional environment at home. 

I’m convinced that fine craftsmanship, durability, quality materials and strict 

attention to detail in the manufacturing process impact in the long run. 

What do you expect from KitchenAid appliances? 

I grew up with KitchenAid and demand total professionalism from its appliances, 

not just the power and precision that produce outstanding results but versatility, 

reliability and durability. Design is also crucial and I like appliances that look great 

and suit modern living trends. The KitchenAid design is timeless, distinctive and 

strong. It brings a presence to the kitchen, whatever its style. 

What does the KitchenAid claim For The Way It’s Made mean to you? 

That KitchenAid has everything you need in a good kitchen. Day after day, I have 

proof that its complete and coordinated range of premium appliances produce 

perfect results, whatever the recipe or culinary technique and whether at home 

or in my restaurant. For The Way It’s Made – with great passion and a focus on 

the professional world – means performance! KitchenAid is unique for this very 

reason and for its excellent manufacture. 

THE KITCHENAID ACCESSORIES 

PASTA SHEET ROllER AND CUTTER SET 

Dishing up tasty, fresh, homemade pasta for any occasion becomes hassle-free 

with the KitchenAid Pasta Roller Set. Simply mix flour, eggs, salt and water in 

your Stand Mixer, feed the dough through the heavy-duty KitchenAid sheet 

roller to flatten it into squares and then pass these through the linguine or 

fettuccine cutter. There is even a brush for easy cleaning! 



PHOTO COURTESY OF CHRISTIANE bACH 

PORTRAIT bY CHRISTIAN KUHlMANN 

MARCO MÜllER 

One-Michelin-star Chef Marco Müller is passionate about cooking and wants 

to put a fresh face on traditional foods. 

With the new foodie culture centred on sustainability and contemporary 

regionalism, he works closely with small regional farmers. 

How do you see cooking habits changing in the future? 

A kitchen of the future without Sous Vide is inconceivable, whether in a Michelinstar 

restaurant or at home, where it will change people’s cooking style and eating 

habits. Chef Touch , the complete Sous Vide cooking system created by KitchenAid 

for the home, is well on the way to ensuring consumers are comfortable with this 

great cooking technique, making it one of the passionate gourmet’s must-haves. 

How crucial are appliances in the preparation of perfect dishes? 

You must have first-rate ingredients but you also need top-quality appliances 

that guarantee professional performance and delicious, mouth-watering results. 

For the way they are made, KitchenAid appliances give me this reliability. 

I haven’t treated myself to a full restaurant-standard kitchen at home yet so 

when I fancy something Sous Vide I vacuum the food with my Chef Touch at 

work and bring it home. 

The Artisan Stand Mixer lives permanently on my home worktop and I can’t 

imagine life without my KitchenAid toaster. I need appliances that back up my 

technique and help me produce perfect results, giving me confidence in both my 

professional and private life. 

KitchenAid fulfils its promise of professionalism, precision and fine performance. 

These appliances stand the test of time, showing no sign of wear even after heavy 

restaurant use. They are also uncomplicated and I have no time to waste! They are 

manufactured with the same passion that goes into my cooking! 

Marco Müller sees For The Way It’s Made as a promise that KitchenAid will 

never let him down during the cooking process, from the moment he sorts out his 

fresh ingredients to when they are served at table. 

THE KITCHENAID TOASTER 

By 1913, toast was universally popular in the home and, today, a good toaster 

is essential. Who is never tempted to toast some bread and spread the crisp, 

hot surface with soft butter or whip up a toasted sandwich? The KitchenAid 

Artisan Toaster features nine browning levels, dual controls, independent slots 

and is made of durable stainless steel and die-cast metal. So, not only is it 

designed to turn out perfect toasts every time, it will also look fantastic in 

your kitchen. Thick-toast lovers will also be delighted to know they will never 

struggle again because the KitchenAid Toaster comes with 1-inch wide slots. 

And, if you are making toast for the whole family, the KitchenAid Toasters 

can take two/four slices at a time and have a convenient automatic alarm to 

tell you when the toast is ready. 



PORTRAIT AND WAGYU DISH TMM TOP bERlIN, GREGOR ANTHES. 

MARCO MÜllER WITH HIS CHEF TOUCH: © FlORIAN bOlK 


20 

21

HElGA WATERKOTTE 

Helga Waterkotte works as a production manager for TV and other media 

and designs kitchen-sets with fine appliances. She was a passionate gourmet even 

as a child. She loved being in the kitchen with her mother when preparing delicious 

dishes. She likes everything about cooking, from selecting the ingredients to 

cooking them and the ritual enjoyment of food, especially at Easter or Christmas. 

She is gratified when her guests are happy after a lunch or dinner worty of a chef 

because cooked with KitchenAid appliances. 

How has your passion for food influenced your work? 

I need to showcase good food and a kitchen with the right appliances in ad 

campaigns. It is a challenge to get all the client’s ideas across. Dealing with interiors, 

appliances and their design play a huge role. I need a harmonious whole and less 

is more. I would rather have a few well-picked appliances than go into overload. 

Why did you choose KitchenAid appliances for your kitchen? 

I am a huge fan of KitchenAid and have all its small domestic appliances. They are 

the best you can get when it comes to food preparation. They are so functional and 

an essential aid, a helping hand, you could say. KitchenAid products are totally 

geared to a chef’s needs, always ready to go. I can say: they are clearly made in 

that way to meet all my requirements and let me create tasty dishes with the same 

touch of a chef. Besides, in my work, design is crucial and I always like an iconic 

KitchenAid Stand Mixer on the worktop. The KitchenAid design is elegant and 

timeless but modern – a fantastic mix! 

What do you expect from KitchenAid appliances? 

Support in the cooking process. When preparing dishes, I expect my kitchen 

appliances to work with me and, with its intelligent and professional functions, 

KitchenAid does just that. 

What do you think about the KitchenAid claim For The Way It's Made? 

For The Way It’s Made is a good description of what KitchenAid has achieved. 

I think it is definitely what KitchenAid stands for: quality, excellence, professional 

techniques, excellent manufacture and huge passion. The great thing is that it is 

true for gourmets using KitchenAid in the home as well as professional chefs, 

cookery schools and restaurants. 

THE KITCHENAID blENDER 

“Blending flavours and textures is an art that can drive passionate cooks to 

ecstasy… or despair. Too much blending – and the composition is lost. Not 

enough blending – and the harmony fails. A Blender is the passionate cook’s 

most vital art tool!” So, although you may be tempted to opt for the lessexpensive 

choice when out shopping for a blender, never forget that this art 

tool has only one name: the Artisan Blender. This Blender purees food quickly 

and evenly. The motor starts slowly to eliminate splashing and adjusts to food 

resistance, effortlessly maintaining a constant speed and pureeing ingredients 

quickly to exactly the desired consistency. But the true test of a good blender is 

its ice crushing and the Artisan Blender literally pulverizes ice! Make the right 

choice and prepare your family’s favourite fruit and vegetable smoothies... or 

invent new ones! 



FRANK bERTRAM 

The freshest produce sourced locally or from the sustainable market, a team 

of aspiring chefs led by rising star Frank Bertram and a Michelin-star patron, 

Christian Rach: Slowman is unique! This restaurant-school staffed by young 

talents eager to become professionals is passionately run by Frank Bertram, a 

young chef dedicated to quality and innovation. Although at the cutting edge of 

innovation, Frank is far more than show and never loses sight of the substance. 

His prize allies are fine knives and, of course, his KitchenAid appliances, especially 

the Stand Mixer and Blender which he watches in action while transforming the 

ingredients, mesmerised! 

He chooses KitchenAid because it is reliable, versatile, precise and robust... the 

best in its class. Frank wants appliances that are an extension of himself and bring 

out the best in his methods, creativity and ingredients. 

He sees For The Way It’s Made as more than the KitchenAid claim, it is a guarantee 

of professional performance for what lies behind it: they are projected and designed 

with the support of chefs who have conveyed not only their techniques but also 

their craftsmanship and their passion in order to bring innovation, professional 

quality and convenience into the home kitchen. 

KitchenAid reassuringly focuses on the essential, providing appliances that could 

have been handcrafted but have the added plus of great technology... and all the 

accessories you could wish for! They are the stars of the Slowman kitchen. 

THE KITCHENAID ARTISAN STAND MIXER PAlETTE 

Already the proud owner of several Pink and Grey Stand Mixers, Frank 

dreams of whipping up his next specialities in a mixer from the White Christmas 

Palette, a stunning winter addition to any style of kitchen. Christmas is the 

perfect time to give a KitchenAid Stand Mixer as its professional functions 

will be in great demand during the holidays when you start preparing special 

meals for your whole family. At Christmastime, we all turn our minds to 

the sheer joy of feasting with our families in the warmth of our own homes, 

sharing good, wholesome food and extra-special cakes and desserts. The 

predominant colours in this festive-season palette are White plus the creamy 

shades of Almond Cream, Café Latte and Apple Cider bronze. 




22 

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25 

25

jASON MAClEAN 

Interior designer Jason MacLean creates stunning private and commercial 

interiors with an emphasis on clear, effective solutions. He loves simplicity but his 

projects reflect huge attention to detail and finish, one of the things he and 

KitchenAid have in common. 

In 2008, Jason designed his first signature interior in Cannes, which serves as a film 

location, fashion and product-launch venueand luxury retreat for festival-goers. 

His search for functional, stylish and timeless solutions with a strong personality 

convinced him that KitchenAid would be right for the kitchen, a focal point of any 

interior. 

He was so pleased with the results that in 2011 he chose KitchenAid again for the 

interior of Mangerton House at Bridport, West Dorset. 

Jason was initially drawn to gourmet cuisine when his girlfriend moved in. 

Cooking for two inspired him to experiment with new recipes. Enthusiasm is a 

constant,whether he is striving for a perfect Confit de Canard or recreating the 

flavours of southern France, assisted by KitchenAid appliances that allow him to 

reproduce the techniques of great chefs effortlessly. 

“Cooking gives you a better understanding of kitchen mechanics; being able to 

move around quickly and easily and appliance layout are the keys to a simpler life.” 

With KitchenAid, he can create tailor-made kitchens to match the cooking style 

and design tastes of his clients as KitchenAid offers hugely flexible kitchen design, 

providing designers and home chefs with a wide spectrum of cooking options for 

a tailor-made environment with minimal design constraints. 

Jason MacLean is an aesthete, “KitchenAid is the most stylish brand on the 

market. As well as a reputation for quality and function, all its appliances have a 

professional look and feel. With such excellent performance, they are perfect for my 

clients who are passionate about food and want a kitchen that is really stylish but 

where they really can cook. They bring the innovation, quality and convenience of 

the professional kitchen into the home.” 

Jason feels KitchenAid clean, timeless, iconic design and excellent manufacture 

complement his simple Modernist approach. The fusion of design, professional 

functions and passion for food is what the For The Way It’s Made claim is all 

about for him. 

THE KITCHENAID bUIlT-IN COFFEE MACHINE 

The perfect way to end a special meal is with excellent espresso coffee, a real 

treat and as good as that from your favourite coffee shop. This beautifully 

designed KitchenAid Built-in Coffee Machine satisfies that craving for 

smooth, strong coffee, full of character and flavour. Multifunctional and 

extremely versatile, all its professional functions combine to extract the 

fragrant aroma from your coffee beans. The new Built-in Coffee Machine 

provides five great coffee options: espresso, small, medium, large and mug. 

As well as seven different grinds, you can choose from three settings each 

for water temperature and quantity and coffee volume, meaning each and 

every cup will be rich in aroma and full of flavour. Use the automatic 

Cappuccino function to choose the exact amount of milk froth to make a 

perfect Cappuccino, Caffelatte or Latte Macchiato for yourself, friends and 

family. A perfect partnership of technology and design ensure the Built-in 

Coffee Machine is not only beautiful and stylish but a flexible, reliable 

and high-performing addition to your kitchen that is fully-integrated into 

the kitchen millwork, frees up counterspace and brings extra style to any 

kitchen design! 




24 

25

wINES 

PHOTO COURTESY OF lUCA GARDINI 

à lA CARTE 

To Pair or NoT To Pair? 

SUGGESTIONS bY lUCA GARDINI 

THE WORlD'S bEST SOMMElIER 

Most of us would know things such as ‘‘If I am preparing chicken for my next meal, 

does it matter whether it is baked, grilled, or fried when I’m deciding what wine to 

serve with it?’’ Good wine choices can raise the experience of a meal from enjoyable 

to memorable. Luca Gardini, 2010 World's Best Sommelier, suggests exceptional food 

and wine pairings to create a pleasant melody of taste that appeals to all of the senses 

and heightens our gastronomic experience. 

COD FISH PASSION 

Thierry Marx 

The delicate, slightly oily and flavoursome taste of the 

cod is conserved intact by the cooking technique and 

enhanced by the refreshing, sweet tones of the passionfruit 

mousse and the intense varietal trace of the 

asparagus, for prolonged taste. 

I would choose a great, complex and lingering wine 

with exotic fruity and oak nuances and a bouquet of 

liquorice, roasted peanut and dried pineapple with a 

buttery finish. Creamy and smooth on the palate, it 

combines an acidic touch with a hint of tanginess to be 

velvety and lingering. 

Puligny-Montrachet 

Premier Cru Les Folatierès 2005 

Domaine Leflaive, France (A) 

CONFIED AlASKAN WIlD SAlMON 

Marco Müller 

A succulent and fragrant dish cooked Sous Vide to 

preserve the organoleptic qualities of the salmon, a rich 

and oily fish with character, all brought out by the spices. 

Such a dish requires a wine with a strong bouquet to 

sustain its intensity but one that is also fresh and 

flavoursome, with strong overtones of lime, yellow-pulp 

fruits plus mineral and salty nuances. 

With a clean but smooth bite, it has a strong taste and 

after-aromas of herbs and candied celery. 

Brauneberger Juffer Sonnenuhr 

Riesling Trockenbeerenauslese 2007 

Fritz Haag, Deutschland (B) 

PIzzA 

Frank Bertram, Maria Mayerhofer 

The use of the egg in this tasty and fragrant dough heightens 

the taste and comes through in the gustatory finish. 

This dictates a smooth and refreshing wine with 

pleasantly fruity notes that counter the doughy 

constituent with dense, elegant tannins. It is distinguished 

by a varied bouquet featuring recollections of juniper 

berry and cherry accompanied by nuances of eucalyptus, 

rhubarb and graphite. 

Full-bodied, it has an acid-crisp balance and salty finish. 

Pinot Noir, Sonoma Coast 

Cuvée Elisabeth 2006 

Kitstler, California, USA (C) 

FIGS WITH TEA AND GREEN lEMON 

Thierry Marx 

The soft, creamy, pulpy consistency of the figs is enhanced 

by a refreshingly sweet raspberry syrup and the slightly 

acidulous lemon. The flavours of this dish are heightened 

and exalted by the aromatic and tannic nuances of Earl 

Grey tea with an added hint of tangy ginger. 

The overall taste is well-balanced and harmonious. 

This recipe needs a sweet, mellow wine that prolongs the 

intensity of the flavour with its nutty and vanilla-tobacco 

bouquet, a hint of dates and an iodine and slightly 

charred finish. On the palate, it is full-bodied and 

pervasive with toffee and spicy nuances. 

Vin Santo di Montepulciano DOC 

Occhio di Pernice 1998 

Avignonesi, Italia (D) 

TIRAMISU 

Enrico Cerea 

An essentially simple, fluffy and tempting dessert. 

The mascarpone and white chocolate bring body and 

opulence to the whole whereas the coffee adds a strong 

aroma of torrefaction that persists to the finish, 

accompanied by a trail of sweetness. 

The wine must be sweet, structured and highly fragrant 

with a bouquet of prune, candied citrus fruit, hazelnut 

cream and marzipan, resin notes and a hint of spices. 

Deep and compact in taste, it tends delightfully towards 

the acidic, deepening the taste. 

Vin de Constance 

Natural Sweet Wine 2006 

Klein Costantia, South Africa (E) 

A 

B 

C 

D 

KITCHENAID magazine | wINES 

E 

26 

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dESSERT 

WHY 

FOR THE WAY IT’S MADE 

For The Way It’s Made conveys the philosophy 

and passion behind the KitchenAid brand. It is the 

claim that explains the concept – to bring innovation, 

quality and convenience to every passionate gourmet 

by transferring techniques adopted in professional 

kitchens to appliances for domestic use. 

The iconic Stand Mixer was created by an engineer 

more than 90 years ago to help bakers mix bread 

dough. So successful was it that a smaller model was 

designed for the home. Throughout its long history, 

KitchenAid has remained true to its roots and, with 

each new development, continues to deliver a mix 

of sophisticated professional technique and iconic 

design. 

KitchenAid has always turned to the professional 

world for input, experience and suggestions when 

developing its products, which are unique for this 

very reason and for their excellent manufacture. 

All KitchenAid appliances are synonymous with 

fine craftsmanship, durability, the finest materials, 

robustness and painstaking attention to detail. Every 

appliance is manufactured to rigorous standards 

that ensure they are versatile, reliable, durable, 

powerful and precise, delivering a performance that 

will generate the best results, whatever the recipe or 

desired culinary technique! 

KitchenAid offers hugely flexible kitchen design and 

home chefs can choose from a wide range of cooking 

options to create their own custom-designed worktop 

and made-to-measure kitchen islands equipped with 

all required cooking, preservation and cleaning 

functions. 

Passionate gourmets can now achieve professional 

results, For The Way KitchenAid Is Made! 

WHAT WHO 

WHEN 

KITCHENAID ART MOVEMENT EXHIbITION 

Founded in the United States 92 years ago, 

KitchenAid is celebrated the world over as the 

innovative brand that produces robust, professional 

and stylish appliances for those who consider 

cooking a form of artistic expression. Its iconic 

Stand Mixer has remained unaltered for decades 

and is in the MoMA Collection. 

Now, the KitchenAid Stand Mixer is the focus of an 

art-inspired campaign in Brazil that features it in Art 

Deco, Art Nouveau, Pop Art, Brazilian Modernist, 

Modernist and Surrealist artworks. The project 

makes the connection between KitchenAid and art, 

showing that time may pass and artistic styles may 

change but the Stand Mixer design is still the same 

and always cutting-edge. 

Pop Art mixed art with everyday life but KitchenAid 

had already done the very same in the kitchen, 

turning dishes into masterpieces. Few things in the 

20th century were as revolutionary as Modern Art 

but KitchenAid was one of them. 

Art Nouveau introduced the fine arts and 

architecture to new materials and technologies but 

KitchenAid took both into kitchens all over the 

world, to see cooking expressed as an art form! 

KitchenAid Stand Mixer Customized Exhibition 

Piazza Mercanti, 2 Milan - Italy 

EVER SEEN A lEGO KITCHENAID 

STAND MIXER? 

Crazy about Lego? 

So is Bruce Lowell who keeps turning out beautifully 

crafted creations replicating everyday items we may 

not immediately see as Lego models. Bruce loves 

Lego and some of his fondest preschool memories 

are of a giant Lego pit, a container the size of a small 

table filled to the top with Lego. 

It inspired Bruce, helping him become more creative 

and bold… but he has another passion: cooking (and 

eating!) and, as with Lego, he experiments as often 

as he can. As a gourmet, he is mad about KitchenAid 

and the Artisan Stand Mixer, in particular. 

Bruce finds the Stand Mixer’s iconic, smooth 

rounded design irresistible and thought it would 

lend itself perfectly to Lego. “The Stand Mixer is 

reliable, robust, stable and long lasting; it is easy to use 

and has a stack of optional accessories. Just like Lego. 

My wife got a KitchenAid Tilt-Head Stand Mixer for 

Christmas, so I built one for myself. The bowl is from 

a Duplo Egg, an afterthought actually, but the scale 

is perfect.” 

A Lego KitchenAid Stand Mixer was born! 

http://www.flickr.com/photos/bruceywan 

Take a look at Bruce Lowell's creations online. 

KITCHENAID: THE HISTORY OF AN ICON 

The history of the iconic KitchenAid Stand Mixer began 

in 1908 when Herbert Johnston, an engineer at the 

Hobart Manufacturing Company, watched a baker mix 

bread dough with an old iron spoon. Convinced there 

had to be a better way, Johnston developed an electric 

Stand Mixer giving professional bakers across the 

country an easier and more efficient way to get the job 

done. The product’s overwhelming success prompted 

Hobart engineers to design a smaller model for the 

home kitchen. In 1919, the Model H-5 Stand Mixer, the 

first electric food preparer for the home, was born. 

Wives of Troy executives were commissioned to test 

the initial prototypes and, after a successful trial run, 

one famously reported, “I don’t care what you call it, 

but I know it’s the best kitchen aid I have ever had!” 

A brand name was born and the first KitchenAid Stand 

Mixer unveiled. In 1920, the KitchenAid Manufacturing 

Company was formed. The H-5 utilised the revolutionary 

planetary action and included time-saving attachments 

such as a food grinder and juicer. Retailers, however, 

were initially hesitant to carry the unique product. 

Undeterred, the company’s female sales force set out to 

sell it door to door, giving in-home demonstrations to 

groups of modern women anxious to simplify their lives 

with an exciting new machine that could mix, beat, cut, 

cream, slice, chop, grind, strain and freeze. 

Early users of these machines include John Barrymore, 

Henry Ford and Ginger Rogers. In the 1930s, the 

company recruited well-known designer Egmont Arens 

to design new, more affordable stand-mixer models. 

Arens’ designs featured such quality, timeless simplicity 

and innovative functions that they remain virtually 

unchanged to this day. 

In 1946, KitchenAid moved to Greenville, Ohio, where it 

continues to produce the KitchenAid stand mixer. The 

KitchenAid legacy of quality lives on today not only in 

the multifunctional Stand Mixer and its attachments 

but also in the full line of kitchen appliances, gadgets 

and utensils, cookware, bakeware, cutlery and kitchen 

textiles sold around the world. Every product bearing 

the KitchenAid name is engineered to be strong, reliable 

and versatile, backed as it is by more than 90 years of 

quality and excellence. 

WHERE 

WHAT'S HOT? 

...IN KITCHENAID WORlD 

Would you like to know which restaurants serve the best bread, the creamiest dairy products, the finest beef and 

the freshest vegetables and which ones offer peaks of culinary achievement and, by extension, a contemporary and 

creative twist on traditional cuisine? Our chefs have tasted their way through a host of different ones, assessing 

their authenticity, careful selection of fine ingredients, passion and innovation. Here are a few suggestions to 

inspire you to spend some me time savouring their tantalizing menus. 

FRANCE 

Le Lion d’Or 

Delicious home cooking and fresh local ingredients 

including oysters from the beautiful Arcachon Bay 

and Gironde lamprey eel cooked with red Médoc 

wine. A true vindication of Bordeaux’s gastronomic 

tradition. 

Chef: Jean Paul Barbier 

11, rte de Pauillac - 33460 Arcins en Médoc, France 

Phone: +33 (0)5 56 58 96 79 

GERMANY 

Restaurant Bootshaus 

Wonderful home-cooking, traditional, German food 

and local dishes with a Mediterranean twist. The 

finest and freshest local produce, some even grown in 

the chef’s home garden, in a personal interpretation 

of local cuisine. 

Chef: Frank Buchholz 

Victor-Hugo-Ufer 1 - 55116 Mainz Germany 

Phone: +49 06131 14 38 70 0 

Weinbar Rutz 

The Rutz might just be the world’s most unassuming 

Michelin-starred restaurant. Relaxed and laid back, 

its fine ambience is matched by the quality of the 

food, with surprising combinations that strike exactly 

the right balance between adventure and comfort. 

Chef Marco Müller’s creations are small masterpieces 

and his inspiration tasting menus offer multiple 

interpretations of luxury ingredients such as confit of 

young salmon with Avruga caviar and shallot crème 

fraîche, or a full-bodied soup made with breast of wild 

pigeon and Périgord truffles. 

Chef: Marco Müller 

Chausseestrasse 8 - 10115 Berlin-Mitte, Germany 

Phone: +49 030 24 62 87 60 

ITAlY 

Joia 

If you are looking for a Michelin-starred dining 

experience with a unique Milanese twist, Joia is the 

place to go. Its kitchen applies a vegetarian philosophy 

and the chef’s motto is to “get to the essence of each 

ingredient without adulterating it.” The vegetarian 

menu is at one with nature but founded on classical 

cuisine. The whole ethos of this restaurant centres 

on seasonal produce of almost exclusively organic 

origin, various cooking techniques and a focus on 

both nutrition and substance. Not simply a fine food 

experience but the taste of a lifestyle! 

Chef: Pietro Leemann 

Via Panfilo Castaldi, 18 - 20124 Milano, Italia 

Phone: +39 02 29522124 

GREAT bRITAIN 

E5 Bakehouse 

Everything baked here is fired by a passion for artisan 

methods, organic local products and delicious food. 

The breads are all hand-crafted and baked daily at 

sunrise. The flours are sourced from local mills, the 

goods delivered by bicycle and the coffee comes from 

a local East-End roaster. 

Baker: Ben Mackinnon 

Arch 395 - Mentmore Terrace, London E8 3PH - UK 

Phone: +44 (0)75 4830 0244 

KITCHENAID magazine | dESSERT 

28 

29

gUEST 

STARS 

PHOTO COURTESY OF FRéDéRIC DUCOUT 

PORTRAIT bY jOSEPHINE ORY 

What are your favourite ingredients? Why do you like them so much? 

My all-time favourite is white wine vinegar, used with onions, Cep mushrooms... and to 

wash and disinfect food or bring out flavours, which it heightens, making them tangy and 

acidic. I like honey for baking, in sauces, on meat and for caramelising. You can make 

a syrup or gastrique with it. I am also fond of olive oil, marjoram, apple, turmeric root 

and nutmeg. With these ingredients I compose dishes, creating my own score. Natural 

ingredients are what I am looking for; nothing altered or improved on. The initial 

transformations are made by nature and the rain, and that is fine by me! 

What is the key essence of your dishes, your signature? 

The nature that surrounds me, with its seasons and soil. I have been putting it into 

the saucepan, onto plates and into the restaurant for 20 years! That is what drives my 

cuisine, respect for history and what my forefathers taught me. 

Do you look back to tradition? How would you like to see cuisine change in the 

coming years? 

Traditions are handed down from generation to generation, from father to son, from 

mother to daughter and should never die out. We learn through real life, through 

experience, the human senses such as sight, touch, smell and hearing. I hope the return 

to country life triggers a revival, with small communities restoring lost values. Mother 

Earth has given us everything but too many people lack this notion today and are lost! 

And, concerning cooking, some special and full of history dishes have been reintegrated 

in the kitchen to preserve tradition, but, at the same time, they are enhanced, simplified, 

adapted to our contemporary taste. Chefs, passionate gourmets, foodies wish to save our 

culinary heritage that is however never the tradition we knew. Chefs like me are always 

striving towards ultra natural, regional and traditional recipes and these are also making 

a comeback in the home, where the food is full of harmony and local philosophy. You 

can acknowledge tradition but improve upon the presentation. Our culinary culture is 

like a village dialect, the words might change but the meaning is the same. Preparing 

traditional recipes in the home ensures they do not die out. 

Where can you find the best reinterpretations of traditional French recipes? 

In most French regions not overrun by tourism where life remains rural and authentic. In 

Alsace, they are incredibly proud of their heritage and traditional family dishes are served 

in restaurants. In the centre of France, you have Cou de Canard Farci (stuffed duck’s 

neck); the south-west has Cassoulet; near the border in Biarritz, stuffed peppers and 

marinated sardines; farther north in Savoie and Haute-Savoie, they prepare traditional 

stews, sausages with cabbage and Tartiflette (a potato, cream, cheese and bacon dish). 

Do other cultures inspire you? 

Yes and I have learnt that we often invent things only to discover them in similar guises 

in very different contexts. My cuisine is instinctive and spontaneous. When travelling or 

reading, I might see that somewhere they do something like I do, and I thought I had 

created it! I love many other cuisines and they show up in my cooking. 

Have you been working on new techniques recently? 

I am constantly trying out new techniques. Cooking is an adventure that starts 

afresh every day. The challenge is to cook and season well without undermining the 

original flavours. 

EDOUARD lOUbET 

A TAlK WITH AN AlCHEMIST 

OF AUTHENTIC FlAVOURS 

Edouard Loubet’s cuisine is inspired by the quest for pastoral harmony 

and founded on the tenets of fine produce and a return to the art of dining. 

All his compositions are simple, smooth and light, with everything resting on the 

subtle coming together of tastes, and he sets out in every dish to recapture the whole 

some flavours of his childhood and revive the memories and dreams of his youth. 

Now we have the low-temperature cooking technique but it already existed in the days 

of Apicius, Vatel, Le Nôtre... and before them! Greatest techniques are not at all modern, 

they are rather ancestral. A chef must not become a technician though, as spontaneity in 

cooking is not learnt from books but with experience. 

What is the one utensil you must always have in your kitchen? 

My heart (laughing)! One utensil alone won’t do anything in a kitchen but nothing 

works without your heart. 

What is your favourite KitchenAid appliance? 

The Blender. 

Do you enjoy cooking for family and friends? 

I always cook for my family and friends and I am even happier when sharing the food 

with them, so the pleasure is twofold. 

What was your favourite dish as a child? 

A marrow gratin or a foie de volailles soufflé (poultry liver soufflé). 

What about future projects? 

Peace (laughing)! And to stay as closely connected to the land as possible. My most 

ambitious project is to be a good father! Then, like Napoleon, I would like to merge the 

Côte d'Azur and Savoie into the County of Nice. All those in favour are welcome; I need 

donations (laughing)! 

Domaine de Capelongue 

Les Claparèdes, Chemin des Cabanes - 84480 Bonnieux en Provence, France 

Phone + 33 (0)4 90 75 89 78 - www.capelongue.com 

INTERVIEW ©CAMIllE-MOIRENC.COM KITCHENAID magazine | gUEST STARS 

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PHOTO COURTESY OF FRéDéRIC DUCOUT 

EDOUARD lOUbET 

welcome To my kiTcheN 

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PHOTOS COURTESY OF CARlO MAGNOlI 

What does the Renaissance of Tradition mean to you? 

Tradition is going back to core essence. This is and will be the cooking trend. More and 

more people want a healthy diet and this means picking your ingredients carefully and 

knowing where and how they were grown or raised. Today, everyone wants to know the 

way things are made. In Italy, tradition is also a return to local specialities cooked with 

modern methods, steaming for lightness and to retain nutrition or vacuum-cooking to 

preserve all the aroma, flavour, colour and goodness. 

Where can we find the best reinterpretation of traditional cuisine in Italy? 

Wherever there is a passionate chef who loves his local gastronomic culture... and who 

will not compromise on quality. 

Are you inspired by other cultures? 

I have been lucky and travelled far and wide. Every experience has enriched and taught 

me something, helping me grow and mature, contributing to my culinary signature. 

I remember the earnestness, structure and rules of the profession in France; I learnt 

the rigour of chocolate-making in Switzerland; and I was fascinated by the cuttingedge 

technology in New York restaurants. I continue to travel and experiment with 

what stimulates my curiosity and refines my art. As soon as I hear about exciting foods, 

restaurants or chefs, I am off. Food inspires my travels and they make me a better chef 

and person. 

Have you been working on any new techniques lately? 

Absolutely, the search for new techniques and flavour combinations never ends! 

Da Vittorio is often classed as a traditional restaurant but that is not true. Firstly, because 

tradition is always filtered via our contemporary gaze and experience; secondly, because 

we offer experimental cuisine. Our Carta Bianca Menu features highly innovative and 

experimental techniques and plays with ingredients and flavours. The clients know it 

is a seven-course menu but only have a random list of ingredients. It is a journey of 

discovery, a sensorial adventure. Afterwards, they are given the full menu as a souvenir 

of this culinary voyage. 

How did you come to KitchenAid? 

I chose KitchenAid appliances for my cookery school because I knew that, with their 

easy use, reliability and professional functions, my students could be sure of reproducing 

my restaurant-kitchen techniques in their own homes. It was only natural that I, too, 

should equip my home kitchen with KitchenAid to step seamlessly from workplace to 

home and achieve the same excellent results. 

ENRICO CEREA 

ITAlIAN TRADITION 

AND CREATIVE GENIUS 

Enrico Cerea is driven by passion, consistency and his love of detail. 

He sources raw ingredients of the highest quality for his Da Vittorio menu, 

then freely combines them to create contrasts of colour and aromas in 

a crescendo of harmonious flavours. 

What is your favourite must-have KitchenAid appliance? 

The Stand Mixer with its original planetary action. The single hub for all the accessories 

makes it so versatile and easy to use, and it mixes so fast and well. I have them at home 

and in my cookery school. Everyone on my courses is won over by them. I have a 

fantastic black one in the school that students fight over. It is big and strong enough to 

make large batches of cake mix or biscuit dough. Another fantastic KitchenAid Stand 

Mixer plus is the fact that every model has exactly the same accessory hub, meaning all 

the accessories work on every machine ever made. My favourite mixer attachment is the 

Pasta Maker. Once you have tried making fresh pasta, you may never eat dried pasta 

again. With this special attachment you can literally make fresh pasta in 5 minutes max... 

longer than it takes some cooks to boil the water! 

Can you tell us about upcoming projects? 

(Smiling) I have one very dear to me in the pipeline that I hope will soon come to 

fruition. Fingers crossed but I’d rather not tell you today, just in case. 

Da Vittorio 

Via Cantalupa, 17 - 24060 Brusaporto, Bergamo - Italy 

Phone + 39 035 681024 - www.davittorio.com 

KITCHENAID magazine | gUEST STARS 

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PHOTO COURTESY OF CARlO MAGNOlI 

ENRICO CEREA 

welcome To my 

cookiNg school 

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WITH COMPLIMENTS 

Several great guests have substantially contributed to this magazine. 

KitchenAid would like to recognize and thank them for their extremely 

precious support: 

ANNEKE AMMERLAAN, Food Trend Watcher (Nederland) 

THIERRY MARX, Chef (France) 

ALEXANDRE CAMMAS, Food Journalist (France) 

EDOUARD LOUBET, Chef (France) 

ENRICO CEREA, Chef (Italy) 

LUCA GUADAGNINO, Movie Director (Italy) 

LUCA GARDINI, Sommelier (Italy) 

SIGRID VERBERT, Food Blogger and Photographer (Italy) 

FRANK BUCHHOLZ, Chef (Germany) 

MARCO MÜLLER, Chef (Germany) 

HELGA WATERKOTTE, TV and Multimedia Production Manager (Germany) 

TOM AIKENS, Chef (Great Britain) 

MARIA MAYERHOFER, Baker (Great Britain) 

JASON MACLEAN, Designer (Great Britain) 

Graphic design: 4mmg.it 

PR consultancy: Ketchum PR 

FOR FURTHER INFORMATION ABOUT 

THE KITCHENAID BRAND PLEASE CONTACT: 

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marilena.sobacchi@ketchum.it 

Via Fatebenefratelli 19, 20121 Milano (MI) - Italy 

www.KitchenAid.eu 

KitchenAid is a registered trademark of KitchenAid U.S.A.

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