Vegane Kochkurse: Kreative Gemüseküche und Technik statt Ersatzprodukte

In the organizer's words:

Sustainability starts with the selection of products and extends to the cooking courses: anyone who is taught by the kitchen professionals from the Bonvivant Cocktail Bistro at Studio32 should not only have a great evening, but also be able to prepare many specialties in the future with their newly acquired skills. "Vegan and exciting" is not just the title of the vegan cooking course, it's a promise. As in the Bonvivant Cocktail Bistro next door, Studio32 places great emphasis on creativity, surprise effects and the finest craftsmanship.

The courses deliberately do not use professional equipment. This allows course participants to learn techniques and skills that they can use in a variety of ways. The special cooking and production steps are emphasized for each dish and carefully supervised by the professionals. The vegan cooking courses are also about demonstrating natural alternatives to animal products and teaching a critical approach to vegan substitute products. From burgers to meringue: in most places, it makes much more sense to use natural ingredients, especially as vegetables are far cheaper than industrially produced foods.

Of course, the culinary program is also impressive. The four courses impress with their quality and complexity. Availability and season determine the choice of dishes. For example, the menu could start with a chickpea and garlic soup with Brussels sprouts and seeds and include a roasted winter vegetable mix with tofu and bacon as an intermediate course. For the main course, a Mexican spicy burger al pastor with aqua faber aioli, mushroom pulled pork, spinach leaves and grilled squash would challenge attendees. The course would then end with a crème caramel with sweet and sour pumpkin.

After finishing and plating, we will eat together. Drinks such as wine, beer, water and soft drinks are served.