Being a Chef, restaurant owner, baker and a culinary coach and judge I know how important work comfort and final presentation are.

Very often I observed how best quality ingredients are being destroyed during the heat treatment in convection ovens, which resulted in a significant decrease in looks, flavor and even the weight of the product, forcing Chefs to be incredibly careful and skillful when handling the ingredients.

Why is this happening? Because standard trays used in ovens are made of thin stainless steel, which doesn’t heat up properly and deforms, causing in addition food sticking to its surface. I’ve been using AMT products for years, recommending them to all Chefs and friends. It’s the construction, non-stick quality, thick bottoms and innovative solutions I appreciate the most.

That is why I decided to cooperate with AMT, to design a perfect tray.

The tray we created has thick aluminum-casted walls, thanks to which heats up quickly and evenly, retains the temperature and the Lotan® coating guarantees incredible non-stick effect. The best thing about it is the rim going around the tray, to which the sauce from the cooked product can freely drip. It is perfect for cooking moist and dry products on one or the other side.

This is a groundbreaking product also because the edges of the tray are closed – during taking it out of the oven there is no possibility of the hot liquid will drip out, which causes burns to many Chefs.

I’ve been working with both – chefs and restaurant owners – for many years, supporting them in achieving the best cooking results.

I’m very passionate about Asian cuisine, which is incredibly rich in flavors and ingredients.

Many restaurants around the world offer their customers dishes rooted in Asian traditions and unfortunately many of those restaurants encountered the issue of preparing dishes, where wok is the “must-have” tool. In order to use wok’s potential best way, it is essential to use it on a special burner which flames go up also surrounding wok’s walls. In addition, nowadays, more and more common practice in kitchens is installing induction cookers, where the main issue is that those could only heat up the bottom of a wok, leaving sides of vessel not heated up enough.

Together with the AMT brand we found the right solution to this. We designed an ideal wok, that gives amazing results even when used on an induction cooker. The unique rounded shape of its body allows to achieve higher temperature inside and reduces heat loss. Walls of the wok have the right thickness, that allows cooking the meal using the whole surface of the dish, so stirring or tossing all the time is not necessary.

As a Chef, I often work for big restaurants with high expectations when it comes to quality of the food as well its short time preparation. Many times, I have paid attention to the comfort, flavor or preparation time of one of the most popular breakfast ingredient – fried eggs.

Frying each one separately on a pan is too time consuming, and therefore not economical. The alternative is to prepare them on an egg tray in a convection oven. Unfortunately, this is a faulty method due to the material the trays are made of. The egg is delicate and it sticks incredibly, even with the tray being greased generously. While the bottom of the egg gets burned, the top remains raw.

Together with the AMT brand we found a perfect solution – a thick cast-aluminum egg tray, quickly heating up on the whole surface, evenly spreading the temperature and giving better control of prepared eggs, which assures repeatability of cooking effects.

While standard trays have only 8 moulds, our tray has 11 – this drastically speeds up food preparation and allows for cost reduction of energy consumption. Each of the moulds also has higher walls, which, combined with accumulated in the tray energy, makes the eggs fluffier and more delicate. The non-stick coating allows for preparation without grease and at the same time lets you remove the eggs comfortably, without scraping or burning – you can do it in a single slide.

Cleaning the tray is also without any issues – all you need to do is to swipe it with a paper towel.

Since 2009, Head of the Team. Fascinated by kitchen since the early years. Currently Head Chef of a restaurant. (thick bottom – energy efficient certificate)

As a chef with incredible passion and love for best quality ingredients, I pay careful attention to the proper dish preparation, that allows to keep their quality, natural flavors and highest level. Even the best ingredients, when prepared without the right knowledge and consideration, will not give us desired culinary results. I’ve been looking for perfect pots and pans, that would keep up with me and my students – unfortunately without luck so far.

When started working with AMT brand, we made it our priority to obtain a suitable thickness of the cookware bottom, that will support quick and even heating up of the pan or pot, at the same time allowing us to reduce of energy consumption. Numerous tests have shown that the perfect thickness of the dish bottom is 9-10 mm. Additionally we thickened the walls of the cookware, thanks to which the temperature control of the dish is even greater.

Food is cooking evenly on the entire surface of the pan, pores of the meat close immediately which prevents losing its moisture – it’s juicy and tender – it doesn’t lose its weight either. The broth has an ideal temperature from the bottom to the top of the pot and the energy costs are noticeably dropping (after heating up the dish we can reduce the heat to the minimum, retaining the high temperature for a long time).

This solution turned out to be so excellent, we have received a TÜV Energy Efficiency Class A certificate.

I especially appreciate food preparation on a grill, it’s my true passion. For years I’ve been exploring the possibilities of this cooking method, each year serving my customers new and improved grill-based dishes.

Because we can’t always grill on an open fire, AMT BBQ pan is a fantastic alternative. Standard grill-patterned pans, while preparing our favorite food, require rotating the fried dish to achieve the grid pattern on it – which is time consuming and can end in loosing the taste we desire to achieve. That is why, together with AMT I designed a BBQ pan with a “Diamond Shape” pattern, that lets us achieve the grid pattern without rotating the food, allowing us to bring out amazing taste in the process.

The same BBQ pattern was also used for trays suitable with convection ovens and steamers.

AMT cookware with this unique BBQ pattern were awarded with the prestigious “German Design Award”.