Tips and tricks from gastronomy professionals
In this cooking workshop you will learn the best tips and hottest tricks from the world of gastronomy from the professional kitchen team. You will learn what terms such as parrying, sauteing and tournaments mean exactly, how to prepare fish and meat professionally and what the core temperature is all about. You will find answers to all your cooking questions from trained experts.
From the mise en place to the dessert creations
After a small welcome aperitif you discuss your menu with the chef. And then it's off to the mise en place: snipping vegetables, chopping onions, cleaning salad, plucking herbs, preparing meat - teamwork is required. Which menu you prepare together and with the support of the professionals will be discussed in advance. This can be a multi-course gourmet menu or a country-specific delicacy - our chefs will be happy to put together menu suggestions according to your wishes. Workshops such as biscuit baking or dessert creations are also possible.
Extra: the service course
On request, you can combine the cooking event with a small service course. Here you will learn from trained service personnel how to set the table perfectly, why it is served and cleared from the right, in which order the cutlery is placed and in which glass of water is poured. After this extra workshop, you can serve your guests yourself like a professional.
Size of group
8 to 25 people
all year round
|incl. 7.7% VAT|
|3-course menu from||50.00||/pers.|
|chef according to effort|
|from 450.00 to||600.00||flat-rate|
Included in the price
|-||Still water from stone pillar|
|-||Cider, house tea and coffee drinks|
|-||All required ingredients|
|-||support by qualified personnel|
|-||Return journey of the participants|
|-||All alcoholic beverages|
|-||Themed decoration and flowers|