AdminNov 12, 20101 minAlain Poletto, Sous Vide Embassador at “Prazeres da Mesa Ao Vivo” Sao Paulo (Brazil)
AdminApr 15, 20101 minThuries Gastronomie Magazine – April 2010 – Foie Gras recipes prepared with the SWID
AdminMar 2, 20101 min“The SWID is an immersion circulator for Chefs and home cooks” says French Chef Simon
AdminFeb 28, 20101 minSWID featured in introductory article about Sous Vide Cooking in Swiss magazine Femina
AdminJan 8, 20101 minL’Hôtellerie Restauration “The immersion circulator swid is about to be adopted by Chefs”
