Flavours and Food Pairing
with Heiko Antoniewicz
Heiko Antoniewicz
Subtitles coming soon!
In this course you will learn:
- the basics of flavours and the concept of food pairing to develop creative flavour combinations
- the art of extracting natural flavours from food and maximising them in dishes
- various innovative dishes such as roasted celeriac with coffee and glazed apple
- techniques for preparing unusual combinations such as jacket potato with melon compote and melted black pudding
- in-depth insights into modern cooking methods such as sous vide and fermentation
- application of food pairing theory to 15 unique recipes
Unlock all lessons now
About "Flavours and Food Pairing" – The Online cooking course with Heiko Antoniewicz
"My world is about original forms of cooking, but also about depth and variety."
Exceptional dishes and a new approach to cooking await you in Heiko Antoniewicz's masterclass on the topic of "Flavours and Food Pairing". Food pairing refers to the unusual combination of different flavours, whereby the main flavour component forms the basis of the harmonious taste. Heiko Antoniewicz describes himself as an idea generator, inspirer, creator, and seeker. He has been a freelance consultant and trainer in the fields of molecular cuisine, catering, quality management and product development for more than a decade. For the fourth time in a row, he has been voted a driving force in the German gastronomic scene and is the author of numerous specialist books on these topics.
His cuisine focuses primarily on the combination of different flavours, molecular cuisine and sous vide. His aim is to "valorise" all foods in the best possible way and to savour the entire cosmos of cooking.
Heiko Antoniewicz
Get to know the world of flavours and their combination in unique recipes
Heiko Antoniewicz describes himself as an innovator, inspirer, creator, and seeker. He has been a freelance consultant and coach in Molecular Cuisine, Catering, Quality Management and Product Development for more than a decade. For the fourth time in a row, he has been voted a trend-setter of the German gastronomic scene and is the author of numerous books on these topics.
