Preserving Techniques in Modern Cuisine
Use traditional preserving techniques and local ingredients to create modern dishes that evoke memories of past seasons.
Head Chef at Speiselokal Nobelhart & Schmutzig , 1 Michelin Star (Berlin, Germany)
Be transported back to the origins of central European cuisine
Preserving food is no longer the necessity that it used to be, however these traditional techniques are being revived by chefs today and can transport us back to the origins of central European cuisine.
Chef Micha Schaefer will explain these techniques, why they are used, how they differ, and what each technique brings to the product from a culinary perspective.
In addition to nutritional benefits, preserving techniques can also bring new tastes, flavors and properties to vegetables and dairy products. Preserving techniques can also help us to avoid food waste, and also to promote local consumption.
We will discover that seasonal food can be consumed all year round in a different way and that vegetables don’t have to be fresh in order to be tasty and healthy.
Micha will incorporate a range of interesting ingredients sourced from within close proximity to his restaurant, including dill blossoms, elderflower, elderberries, cherry blossom, green walnuts, rose, and blackcurrant wood oil.
We will appreciate how his dedication to rigid local restrictions ultimately forces him to be creative in his use of preserving techniques, and also to seek alternatives to ingredients, such as olive oil and lemon, that we might otherwise take for granted.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Preserving Food
Chapter 3 - Asparagus / Elderflower / Camelina Oil
Chapter 4 - Mushrooms / Parsley
Chapter 5 - Tomato / Camelina Oil / Onion
Chapter 6 - Beetroot / Elderberry / Double Cream
Chapter 7 - Potato / Sauerkraut / Hops blossoms
Chapter 8 - Onion / Buttermilk / Rose
Chapter 9 - Celeriac / Blackcurrant Wood Oil
Chapter 10 - Pear / Juniper / Buttercream
Chapter 11 - Cherries / Meringue
Chapter 12 - Yogurt / Black Walnut / Cherry Blossom Sugar
Before you go
Creative use of traditional preserving techniques to prepare modern plates based on local products
What you'll learn
You will learn to take full advantage of top quality fresh products by preserving them at their optimum point in order to enjoy them all year round.
Chef Micha Schäfer will apply a range of preservation techniques to seasonal local ingredients, including preserving mushrooms in oil, pickling tomatoes, fermenting sauerkraut, infusing oils, and preserving one of the most sought after seasonal products – white asparagus.
You will also see how to make simple, yet well executed preparations to serve with the preserved ingredients, including a buttery potato puree and a bright green parsley sauce.
Micha will demonstrate how he uses ingredients, such as pickled cherries, black walnuts and cherry blossom to create desserts that evoke memories of summer during the winter time.
Who is it for?
For professionals and foodies who would like to learn more about traditional preserving techniques and their creative uses in modern cooking.
What you’ll need
- Blender
- Cheesecloth
- Preserving jars
- Charcoal grill
- Ice cream machine
Course recipes
In this course you will learn
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Meet your Instructor
Head Chef at Speiselokal Nobelhart & Schmutzig , 1 Michelin Star (Berlin, Germany)
A chef dedicated to top notch raw ingredients, and proximity to the producer and the product. His creative use of preserving techniques transports us to the origins of central european cuisine.
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Ratings and Reviews
4.8
Avg. Rating
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Alex Biro
Fantastic preservation techniques of kinds I have never even imagined. Superb.
I loved the course. All of it. Great plating technques simple and effective. Also, highlighting that there are incredible preserving skills/methods globally that have been practiced for centuries and this course was right in the heart of it.
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Strahinja Veselinov
It is important to know how and with which juice to preserve
I like everything about this course, the walnut dessert impressed me the most, kudos to you, I'm a chef, I've been working in gastronomy for almost 4 years and we still have a lot to learn and I've moved to Germany, and it would be a pleasure to meet you Micha Schafer
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Pickling with different types of pickle stock
Excellent