Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
One of the goals of the Institute of Masters of Wine is to educate and disseminate knowledge about the wine world at the highest level. Every four years the Institute holds a four day symposium, inviting speakers who are at the peak of their tree to discuss the latest research, trends and events in wine, …
If there was a Guide Michelin for patissiers, Daniel Rebert, patissier and chocolatier with his eponymous shop in Wissembourg in Alsace, would be top of the tree. Fortunately he is generous with his skills and came to Heidelberg to teach master patissier students how to make the best out of chocolate and co. Pictured here …
A combination of skills, united minds and busy hands. That is our teamwork.
Masterclass mit Alison Flemming, Master of Wine Knapp 600 verschiedene Rebsorten sind in Italien offiziell registriert – berücksichtigt man die zahlreichen Synonyme, sind es in Wirklichkeit wohl noch viel mehr. Die Welt der italienischen Weine scheint nicht zuletzt deshalb unendlich komplex und viele Endverbraucher begnügen sich mit dem absoluten Minimun, den drei bekannten “Ps”: Prosecco, …
All good things (including our culinary wine evenings) need a team. This was the first course. Hokkaido pumpkin sliced and roasted in the oven. Multi-coloured cherry tomatores, which can be roasted in the oven at the same time. Then a rich pumpkin purée with cardamom, dried tomatoes, chopped parsley, ground coriander and pul biber (a …
What could be better than a dozen wines to start the week.
At Hamburg Zanzibar. Turmeric is not something you usually associate with gin (more with curries), but then you wouldn’t expect a two-person strong start-up (a biologist and a yoga teacher) to win three top gongs in the World Gin Awards either. Hauke (German precision) and Yuka (Japanese creativity) started to make gin using some turmeric …
Ok, the last time we saw them, our friends were not eating meat. So we cooked accordingly. Pity, apparently now they are eating meat and could probably have murdered a steak….. Anyhow, we had: marinated kohlrabi (in lemon oil, olive oil and argan oil), lentil vinaigrette with fig mustard plus some roasted cashews; main course …
The professional chef world is a small one. Bernd met up with Andreu Genestra, Michelin starred chef in Palma de Mallorca. Andreu has worked with some of the world’s greatest chefs, with stints at Arzak and El Bulli, amongst others. His Aromata Restaurant in the heart of Palma’s old town is a low-key interpretation of …
Endlich! Nach einer bedauerlich langen Corona-Pause geht es mit den legendären Kochkursen bei Lauterbach Schaap Profi-Küchenstudio mitten in Frankfurt am Main wieder los. Legendär, weil sie – und Bernd – zu einer Art Institution für die Feinschmecker in Frankfurt und Umgebung geworden sind. Hier ist jeder willkommen, der eine Leidenschaft für gute Zutaten, für das …