Culinary Arts Academy
The culinary school of gourmet chef Frank Buchholz in Mainz-Gonsenheim has moved: From now on, the 42-year-old Michelin star chef holds his cookery courses no longer one storey above his Restaurant Buchholz. Hi now teaches his craft to food enthusiasts in the neighboring building, which has been renovated and redesigned for this purpose. In the bigger location, amateur chefs are not only introduced into the secrets of cutting, cooking and frying, but also learn to take time and enjoy the pleasure of food again.
Mainz, July 2009. After spending five years under the same roof as his Michelin star restaurant in Mainz-Gonsenheim, Frank Buchholz’s culinary school, the Frank Buchholz Kochwerkstatt (culinary studio), moved and expanded at the same time. Formerly situated on the upper floor of the Restaurant Buchholz, his teaching headquarter is now located two houses down the lovely village road. Since the beginning of July the gourmet chef’s lessons are being held in the new place. Buchholz was one of the first chefs to open a culinary school of this kind in Germany nine years ago. “I wanted a new location for the culinary school because I needed more space. Furthermore the school should be separated from the restaurant in order to allow the guests more opportunities to experiment”, says Buchholz. Now the participants cook in peace in their own building. Kitchen and dining area adjoin directly. Thus the cooking students are able to serve their self made menus straightaway from countertop to table. New appliances such as a professional baking oven, a steamer and a Kitchen Aid, larger worktops and more natural light due to the many windows make the acquisition of culinary arts more enjoyable.
Nevertheless, the relaxed style of the culinary courses remains unaffected: As in the past, they are held in a friendly, open atmosphere. At the beginning Frank Buchholz explains his philosophy over a glass of cool Riesling wine: “I want consumers to be well informed! If we want first-class products we have to learn to distinguish good from evil and to shop for quality.” According to Buchholz, it is not necessary to always go for the cheapest in order to save money. Instead the gourmet chef suggests adapting the quantity: “It is preferable to eat meat only once a week but then go for superior quality.”
Following this introduction, the practical part begins: Frank Buchholz divides the amateur cooks - usually a maximum number of 15 - into different groups for the starter, the entremets and the main course and explains what has to be done. “Let’s go”, he shouts friendly and puts his students to work while supervising the preparation of the different courses. Beef, spring onions and pickles are diced into small pieces for the Carne Cruda, an Italian kind of beef tartare, which is served as appetizer.
Homemade ravioli with a cream of mascarpone and parmesan are being formed and filled, a saddle of lamb is portioned professionally and coated with a flavorsome crust of herbs. The cooking enthusiasts improve their fine motor skills, learn why lettuce is best washed with hot water and that a lamb should not be older than six months if it shall be turned into a good roast. Beginners and professionals work hand in hand and priority is given to the fun factor. Frank Buchholz supports his students, controls the preparation of the recipes and tastes the dishes while telling anecdotes of his life. The ambiance is well-balanced and the participants are at ease in the light-flooded rooms with oaken floors and walls from natural stone. “You are doing a great job but hurry up a little,” Buchholz tells the group, driving his students to arrange the dishes quickly on the plates, to ensure that everything is served just at the right temperature.
The participants are looking forward to the self made gourmet menu: The Carne Cruda is harmoniously flavored, the filled ravioli in sage butter with pine nuts are aromatic and the tender saddle of lamb with the crust of herbs is completed by crisp asparagus and gratinated potatoes. In a good temper Frank Buchholz is sitting among his cooking students and eats with them, applauding each course. During dessert – Crème brûlée with stewed blueberries – the Michelin star chef states: “Recipes can only be the inspiration. While cooking, one has to experiment, to taste and to make mistakes, otherwise one cannot evolve. And this takes time.” This sounds realistic to the guests of Buchholz’ Kochwerkstatt and gives hope even to inexperienced cooks. But after all, Buchholz tells his visitors, the most important ingredient for a successful meal and culinary pleasure is time.
Public courses are currently available only in German language.
Please check the german course list!
Mainz, July 2009. After spending five years under the same roof as his Michelin star restaurant in Mainz-Gonsenheim, Frank Buchholz’s culinary school, the Frank Buchholz Kochwerkstatt (culinary studio), moved and expanded at the same time. Formerly situated on the upper floor of the Restaurant Buchholz, his teaching headquarter is now located two houses down the lovely village road. Since the beginning of July the gourmet chef’s lessons are being held in the new place. Buchholz was one of the first chefs to open a culinary school of this kind in Germany nine years ago. “I wanted a new location for the culinary school because I needed more space. Furthermore the school should be separated from the restaurant in order to allow the guests more opportunities to experiment”, says Buchholz. Now the participants cook in peace in their own building. Kitchen and dining area adjoin directly. Thus the cooking students are able to serve their self made menus straightaway from countertop to table. New appliances such as a professional baking oven, a steamer and a Kitchen Aid, larger worktops and more natural light due to the many windows make the acquisition of culinary arts more enjoyable.
Nevertheless, the relaxed style of the culinary courses remains unaffected: As in the past, they are held in a friendly, open atmosphere. At the beginning Frank Buchholz explains his philosophy over a glass of cool Riesling wine: “I want consumers to be well informed! If we want first-class products we have to learn to distinguish good from evil and to shop for quality.” According to Buchholz, it is not necessary to always go for the cheapest in order to save money. Instead the gourmet chef suggests adapting the quantity: “It is preferable to eat meat only once a week but then go for superior quality.”
Following this introduction, the practical part begins: Frank Buchholz divides the amateur cooks - usually a maximum number of 15 - into different groups for the starter, the entremets and the main course and explains what has to be done. “Let’s go”, he shouts friendly and puts his students to work while supervising the preparation of the different courses. Beef, spring onions and pickles are diced into small pieces for the Carne Cruda, an Italian kind of beef tartare, which is served as appetizer.
Homemade ravioli with a cream of mascarpone and parmesan are being formed and filled, a saddle of lamb is portioned professionally and coated with a flavorsome crust of herbs. The cooking enthusiasts improve their fine motor skills, learn why lettuce is best washed with hot water and that a lamb should not be older than six months if it shall be turned into a good roast. Beginners and professionals work hand in hand and priority is given to the fun factor. Frank Buchholz supports his students, controls the preparation of the recipes and tastes the dishes while telling anecdotes of his life. The ambiance is well-balanced and the participants are at ease in the light-flooded rooms with oaken floors and walls from natural stone. “You are doing a great job but hurry up a little,” Buchholz tells the group, driving his students to arrange the dishes quickly on the plates, to ensure that everything is served just at the right temperature.
The participants are looking forward to the self made gourmet menu: The Carne Cruda is harmoniously flavored, the filled ravioli in sage butter with pine nuts are aromatic and the tender saddle of lamb with the crust of herbs is completed by crisp asparagus and gratinated potatoes. In a good temper Frank Buchholz is sitting among his cooking students and eats with them, applauding each course. During dessert – Crème brûlée with stewed blueberries – the Michelin star chef states: “Recipes can only be the inspiration. While cooking, one has to experiment, to taste and to make mistakes, otherwise one cannot evolve. And this takes time.” This sounds realistic to the guests of Buchholz’ Kochwerkstatt and gives hope even to inexperienced cooks. But after all, Buchholz tells his visitors, the most important ingredient for a successful meal and culinary pleasure is time.
Public courses are currently available only in German language.
Please check the german course list!
Contact
Restaurant Buchholz
Klosterstr. 27
55124 Mainz
Germany
Phone: +49.(0)6131.97 12 890
Fax: +49.(0)6131.97 13 675
Email: frank@frank-buchholz.de
Opening hours
Wednesday to Sunday from 6 pm
