Thermomix allows students to experience industry standard equipment
when we examine the role of technology in the commercial kitchen.
The biggest benefit is how much time is saved, allowing us to make our own basics like spice pastes, gluten free flours and tahini easily.
It is ideal for delicate sauces like Hollandaise and removes some of the margin of error when melting chocolate and butter. We are also able to utilise food that would otherwise be discarded; making butter from leftover cream, jam from fruit and of course, stock paste!