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Innovation in the kitchen means change, and change means evolution. We at Next Cooking Generation are profoundly convinced of this, but we’d rather let the chefs who use our technology speak: chef Serena Bergamo, of DiMe Bistrot in Venice, is the perfect candidate to tell you the story of waveco®. After hosting chef Bergamo at our NCG stand at Host Milano 2021, we wanted to chat with her in order to learn more about her cuisine, focused on experimentation and deep respect for raw materials. It is a real honor for waveco® to be part of her kitchen team.

waveco® in chef Serena Bergamo’s kitchen

As the chef herself writes on her Marghera (Venice)’s DiMe Bistrot website, cooking is first of all reflection and respect for the raw material. Chef Bergamo doesn’t like excesses, but she appreciates experimentation: in her Bistrot her guests are involved in a food and wine journey. Most of the chef's proposals are based on fish, to celebrate the territory and the Venice Lagoon, but her cuisine is above all connected to the seasonality of food.

We met chef Bergamo for a chat about how this waveco® technology has become part of her kitchen, essential for preserving the purity of ingredients but also in order to find time to dedicate to new experiments.

Interview with chef Serena Bergamo

Our Francesco, NCG Marketing Manager, met chef Serena Bergamo for a chat about cooking, technology and the enhancement of raw materials.

Q: Hello chef, thank you for taking the time for an interview with us. Can you tell us how you got to know waveco®?

It is part of my work’s intrinsic evolution to be informed and keep up with novelties. I discovered waveco® in one of the many searches that I often perform online in order to see what is new in terms of technologies for the world of cooking. Impossible not to be fascinated! So I called you to arrange a visit to the company, to experience waveco®’s potential first hand. And our journey together began.

Q: What made you decide to include waveco® in your kitchen, what impressed you most?

Before buying waveco® I wanted to see it in action with a demo performed at your company, in order to understand its potential and see how this technology could significantly reduce many food products’ preparation time, increasesì their shelf life and, in many cases, positively modify their organoleptic characteristics, optimizing the management of food itself and enhancing even simpler materials, resulting in a lower economic impact on the overall food cost.

Q: How is waveco® helping you, compared to the past, in the management of raw materials, from purchase to conservation and storage and, more generally, in the overall management of your menu?

With waveco® I can store raw materials better and longer. But, above all, the effect that the induced maturation cycle has on food allows me to offer to my customers cuts that are not necessarily high-quality, obtaining a surprising result in terms of taste and texture. Furthermore, through the use of specific marinades, great results can be obtained in a shorter time, which in terms of taste makes the dish truly interesting.

Q: By actively using it, what do you think about the induced maturation© technology generated by waveco®’s focused ultrasounds?

I think it is a technology within everyone's reach and that, once understood, can assure great benefits from many points of view. It suits both - numerically speaking - larger restaurants and smaller ones. With waveco® I can really optimize the energy and time I spend in the kitchen. And, given its potential, I am always stimulated to try new possible applications.

Q: Can you tell us a “before and after” of your signature dish redesigned with waveco®?

My Julienne of cuttlefish with baby spinach, Parmesan cheese and toasted hazelnuts, as have been treating the shellfish with a cycle of focused ultrasounds for about 40 minutes, has acquired a completely different consistency, melt-in-your-mouth but at the same time crunchy. In a food with such a delicate taste, it is essential - in my opinion - to get a consistency that enhances the flavor as much as possible: waveco® allows you to standardize the result, always guaranteeing this unique and surprising mouth experience. Above all in its simplicity, the true potential of this technology is tangible.

Q: Chef, the slogan for the last edition of Host 2021 and this interview is: I waveco® and you? Can you leave us a personal thought that may be useful to make your colleagues who do not use waveco understand its added value?

Whether your need is to contain food costs, increase shelf life, experiment with new combinations and textures or the three of them, once you have tried waveco® you will realize that it is not just an ally in the kitchen! Even simple operations, which we have always performed with traditional techniques, can be improved by its use. For the excellent results and this huge time optimization, it would be hard for me to do without it. An innovative technology, yet easy to use, which can improve even the most classic and common dishes and surprise the customer by offering something uncommon, that stands out from any other dish.

Thank you, chef Bergamo: your opinion is the one of a true innovator in the kitchen.

Do not miss the interviews with the chefs who use waveco®, for advice and ideas on how to use the machine. Our advice, however, as chef Bergamo herself did, is to try waveco®: learn how to book a demo.