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Workshops - For Professionals
Flavour Pairing
Green Glamour
Sous Vide
Fingerfood

Workshops - For Professionals
Green Glamour
Sous Vide

Workshops - For Professionals

Our experienced lecturers start every workshop with a theoretical and well-founded introduction on the respective subject. In doing so, we analyze which elements compose the respective theme, and we define clear goals of the workshop. Together, we start the “mise en place” and the preparation. There is always time for questions and analyses during preparation and tasting. At the conclusion of each workshop, each participant receives a certificate and comprehensive documentation.

You are interested in a special focus or in an individual workshop, which will meet your specific wishes or requirements? You have a particular problem and you wish to find a solution? This is our responsibility! Please feel free to contact us. Your concerns will help us to create the activities of our academy.

Flavour Pairing

Chefs were always driven by the wish to create a perfect aroma harmony. A desire that was formative in the development of our food culture, and it still is today. Anywhere in the world. But how is it possible that so many different food products harmonize so well with each other?

And, another thrilling aspect: how can I discover new, unknown combinations in the unlimited cosmos of possible combinations?

In our workshop, we will study these questions, and we will present a variety of potential solutions, showing ways to find innovative combinations of individual ingredients. We will also give you an understanding of how to use modern techniques to reach an intensification of flavours. Banana with parsley, avocado with bacon, coffee and caviar – the world of aroma harmony is at the same time diverse and surprising. To us, this is reason enough to discover and to present them to our guests.

Dates: April 16, 2018
Time: 10:00 h – 16:00 h
Location: WIHOGA, Dortmund, Am Rombergpark 38, 44225 Dortmund
Fee: EUR 297,50, incl. VAT

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Green Glamour

In gastronomy, vegan and vegetarian cuisine is still prepared “in passing”, without giving it much thought. But how can I turn a guest who has enjoyed a simple “cauliflower gratin” into a happy client and someone comes back time and again?

The answers to this question are methods of preparation and techniques that are able to suffuse even a meat-free menu with all kinds of facets. With these dishes, guests will arise from the table satisfied, because they are happy, having enjoyed a meat-free menu. A menu with all possible textures and possibilities that a modern cuisine is able to offer.
Heiko Antoniewicz is very well aware about the potential in the “green stuff”, and he knows how to wake up the glamor effect in turnips, cabbage and in lentils.

Perfectly staged, raised to star-level and cultivated according to all rules of the art, the vegetables shine in accordance with this workshop and consistent with his new book “Green Glamour”.

Dates: Februar 26, 2018
Time: 10:00 h – 16:00 h
Location: WIHOGA, Dortmund, Am Rombergpark 38, 44225 Dortmund
Fee: EUR 297,50, incl. VAT

Register for this Workshop

Sous Vide

Cooking of food „in vacuum“ is one of the most significant discoveries of cooking techniques in the last century. Already in 1974, Pierre Troigros, Bruno Goussault and George Pralus developed this method in France. However, it became popular in the top gastronomy only three decades later. The significant advantages of the sous-vide-method are amongst others: precise consistency, differentiating textures, transmission of flavours, pasteurization as well as more efficiency in the preparation of comprehensive caterings and personnel involvement. The application of the sous-vide-method can provide more quality and saving time in the preparation of food, even in the private kitchen.

In our workshop “cuisine sous-vide” we demonstrate everything that is possible with this method and also, how much potential can be found in new and current application examples, since this method still displays a lot of innovative capacity.

Dates: May 14, 2018
Time: 10:00 h – 16:00 h
Location: WIHOGA, Dortmund, Am Rombergpark 38, 44225 Dortmund
Fee: EUR 297,50, incl. VAT

Register for this Workshop

Fingerfood

The topic of finger food is more than a short-lived culinary fashion trend. The little bite has been able to establish itself in the catering industry and will always play a big role in the future as well. Especially because of the variety of finger food, including the optical, there is always something for every taste. Exquisite finger food turns every buffet, every reception, every flying buffet into a very special event.

Dates: June 11, 2018
Time: 10:00 h – 16:00 h
Location: Wihoga Dortmund, Am Rombergpark 38, 44225 Dortmund
Fee: EUR 297,50, incl. VAT

Register for this Workshop

Workshops - For Hobby Cooks

Our workshops cover the basic things. Socially but purposefully, the objectives of the seminar are first outlined. Then it goes together with Heiko Antoniewicz to the point. Whatever topic we deal with, in our courses we provide tips and suggestions that you can apply immediately at home. Time plays a crucial role. We want to work quickly and get things straight to the point. But we approach things in a structured way so that we have the peace to represent and answer your questions. Because time is not only the basis for precise work, but also for experience, memory and enjoyment. Of course, you will receive all the important documents from the seminars so that you can go home fresh at work.

Green Glamour

In gastronomy, vegan and vegetarian cuisine is still prepared “in passing”, without giving it much thought. But how can I turn a guest who has enjoyed a simple “cauliflower gratin” into a happy client and someone comes back time and again?

The answers to this question are methods of preparation and techniques that are able to suffuse even a meat-free menu with all kinds of facets. With these dishes, guests will arise from the table satisfied, because they are happy, having enjoyed a meat-free menu. A menu with all possible textures and possibilities that a modern cuisine is able to offer.
Heiko Antoniewicz is very well aware about the potential in the “green stuff”, and he knows how to wake up the glamor effect in turnips, cabbage and in lentils.

Perfectly staged, raised to star-level and cultivated according to all rules of the art, the vegetables shine in accordance with this workshop and consistent with his new book “Green Glamour”.

Dates: March 17, 2018
Time: 10:00 h – 16:00 h
Location: WIHOGA, Dortmund, Am Rombergpark 38, 44225 Dortmund
Fee: EUR 220,00, incl. VAT
Register for this Workshop

Sous Vide

Cooking of food „in vacuum“ is one of the most significant discoveries of cooking techniques in the last century. Already in 1974, Pierre Troigros, Bruno Goussault and George Pralus developed this method in France. However, it became popular in the top gastronomy only three decades later. The significant advantages of the sous-vide-method are amongst others: precise consistency, differentiating textures, transmission of flavours, pasteurization as well as more efficiency in the preparation of comprehensive caterings and personnel involvement. The application of the sous-vide-method can provide more quality and saving time in the preparation of food, even in the private kitchen.

In our workshop “cuisine sous-vide” we demonstrate everything that is possible with this method and also, how much potential can be found in new and current application examples, since this method still displays a lot of innovative capacity.

Dates: June 09, 2018
Time: 10:00 h – 16:00 h
Location: WIHOGA, Dortmund, Am Rombergpark 38, 44225 Dortmund
Fee: EUR 220,00, incl. VAT
Register for this Workshop