Session 2: Cooking with fermented products
With Cookies Cream, the pioneer of vegetarian haute cuisine
With Cookies Cream, the pioneer of vegetarian haute cuisine
Chef Stephan Hentschel is a pioneer when it comes to vegetarian haute cuisine. When opening its doors, Cookies Cream(*) changed the perception of vegetarian cuisine, and not only in Berlin: Stephan put a new spin on plant-based cuisine through obtaining high-end restaurant menus around vegetables while resting the produce as meat (or even pasta) in his kitchen. His various techniques range from preparing vegetables in salt dough, braising them in the oven or in sous vide.
Hidden away in a service alley in Berlin Mitte, you can spot the restaurant by the modern lights hanging above the red door. When opening in 2017, Cookies Cream’s approach to cooking vegetarian food was new to Berlin.
His cooking style of vegetarian and vegan haute cuisine involves precision, caring, and tasteful sides. Cookies Cream is supplied with freshly harvested produce from farmers in Brandenburg, near Berlin and their menu changes seasonally.
Get inspired by our chefs and start playing with fermented beetroots in your restaurant kitchen
Discover how to get the most out of simple and seasonal vegetables and make a high-end cold starter dish.
