At the moment, it seems, I can’t really get out of cooking mode. First Italy, then the first asparagus at the weekend, a monthly recipe for Edeka – and then last night cooking together with Heiko Antoniewicz and Klaus Breinig. Everything perfect, then.
The motto of the evening Hot & Cold was also the inspiration for the three courses, which were cooked in two teams together with the professionals. And since opposites are known to attract, the variations were served together. This led to a bit (too) much action on the plates, but ultimately it was all about the variance created by the different preparation methods. Especially with identical starting products.
It’s always fun to look over the shoulders of real professionals, to hear some new tips, to learn little tricks and to be infected by the calmness and sovereignty at the stove.
Many thanks to Bauknecht for initiating this event to discreetly (and conceptually cleverly) highlight new products, such as the practical integration of induction into the oven.
