In collaboration with Orved, we organised a practical workshop on professional food vacuum sealing on Monday, 25 May 2026. The workshop focused on the latest vacuum technologies and their benefits in food preparation – from shorter cooking times and improved food quality to more efficient workflow in professional kitchens.
In his opening address, Dr Luka Perman highlighted the role of advanced technologies in the hospitality industry. He emphasised how modern solutions can simplify key food preparation processes while helping hospitality businesses save time and improve efficiency. Orved’s equipment provides comprehensive solutions for faster and more efficient food preparation, while also helping to extend food freshness and improve overall workflow.
From Technique to Plate: Vacuum in Practice
Matjaž Šinigoj, Executive Chef of the restaurants at Hotel Perla, presented the latest trends in food preparation and innovative techniques that make everyday work easier, reduce preparation time and preserve the flavour and quality of dishes.
Through practical demonstrations, participants explored the use of vacuum technology in techniques such as sous-vide cooking, infusion, marination and emulsification – essential methods for developing rich flavours, tenderness and texture in food.
Sous-vide is a cooking technique in which food is vacuum-sealed in bags and slowly cooked in a water bath at a precisely controlled temperature. During the workshop, participants also had the opportunity to see the process in practice, as the chef prepared meat for vacuum sealing using an Orved machine.
Infusion allows flavours and aromas to be transferred more intensively into food using liquids, while vacuum technology significantly speeds up and enhances the process.
Marination is a process used to tenderise and flavour food before cooking. Matjaž emphasised that simply soaking meat in water does not produce the desired effect.
Emulsification is a technique for combining two liquids that would not normally mix. As an example, he demonstrated a combination of basil oil and butter, showing how to create rich textures and intense flavours.
He also highlighted the growing popularity of vegan cuisine and explained how, in an à la carte setting, many components can be prepared and vacuum-sealed in advance, allowing chefs to use them later to create new dishes quickly and efficiently.
The Masterclass Academy concluded in a relaxed atmosphere, with participants networking, exchanging knowledge and exploring new business opportunities.
