Factory visit and training at Josper’s headquarters in Barcelona
Dániel Kanyik, a sales representative at Coninvest, recently traveled to Barcelona, straight to the heart of Josper: the brand’s factory and training center. Not as a tourist, but for professional purposes—so that he could pass on everything he learned there, standing beside the flames, to Hungarian chefs back home.
Because Josper isn’t just an oven. It’s more of a philosophy that can best be understood where it was born. Dániel spent a few days in the Catalan capital, where, in addition to gaining commercial knowledge, he also gained insight into the technical aspects of cooking—with the goal of being able to conduct demonstrations and training sessions on Josper cooking himself upon his return.
The countless possibilities of the flames
There was one dish that was a constant throughout the entire training: a leg of lamb, which was cooked in the Josper from the very beginning to the very end of the course. During the long cooking time, water—and occasionally butter—was continuously basted over it to ensure the meat remained perfectly juicy.
Another memorable dish was the tortilla de patatas, the classic Spanish potato and onion omelet. For this, it’s not enough to simply take advantage of the Josper’s heat: the dish must be deliberately placed close to the top of the oven so that its surface browns nicely. It’s a small technical detail that makes a noticeable difference in the final result.
The latest techniques in Josper cooking
There were also plenty of new discoveries. In addition to high-quality wood charcoal, Josper also manufactures smoking cubes—available in a variety of flavors—that can be used for smoking—a small accessory that could open up new possibilities for home kitchens as well.
A truly exciting technique has also come to the forefront: “outside-the-oven” cooking, in which the heat that accumulates on top of the Josper is used as a stove, for example, to prepare a risotto. However, this method is only possible with the HJX-PRO models, since they lack insulation around the oven.
A partnership that has already proven itself
Coninvest has been Josper’s official distributor in Hungary for years, and recently, several Josper demonstration cooking events have been held at the Sóskút showroom, where local chefs were able to experience firsthand how the ovens work and what they’re capable of.
“It’s always an honor to represent a professional manufacturer, and Josper is no exception. Personally, it’s one of my favorite products in our portfolio,” says Dániel.
The trip to Barcelona was not only the culmination of a learning process but also the starting point for something new. Dániel already knows what he wants to showcase at the next showroom event: the technique of “cold smoking,” which takes place before the oven is even lit and plays a significant role in food preparation.
