THE FOUNDATION OF FOODLAB HAMBURG Eloma has formed a strategic cooperation with foodlab Hamburg, where the company’s speed, fl exibility and commitment to partnerships has made its ovens a key pillar of a new and exciting food concept. “It is a place for foodies to meet, a co-working space and a pop-up restaurant for people to experiment with new cooking ideas,” says Christin Siegemund (pictured), CEO of foodlab Hamburg. “We use the equipment from Eloma because it can do so much and everyone in foodlab uses the ovens, whether for production or for research.” The foodlab kitchen can be used


by pop-up or start-up restaurateurs to test new concepts, so the kitchen needed a variety of fl exible areas. The restaurant kitchen has a tabletop combi-steamer, the patisserie kitchen relies on a compact combi-steamer, the production kitchen has a fl oor- standing combi-steamer, the allergen kitchen has a combi- steamer for cooking and baking, and there is also a baking oven for the café. The relationship relies on a shared vision, which says a lot about how Eloma approaches its relationships with clients and partners. “When there was nothing here – just four walls and a big window – the people from Eloma came down and I could see that they shared my vision of what it could be,” says Siegemund. “They loved the idea, the community approach and the way we work. They showed a lot of enthusiasm.” “Now, people are working on


ideas for the future of gastronomy in the post-pandemic world,” adds Siegemund. “For that we need the kind of co-operation we have with Eloma.”


Aliworld 37


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