Great course to sharpen your chef’s skills and become basic sommelier

christian peper

The best thing I ever did was take a year long course at the Academy of gastronomy in * Michelin-starred restaurant de Echoput in Apeldoorn. Once a week, we’d gather from all corners of the Netherlands in a professional kitchen filled with marvelous kitchen appliances and learn about seasonal products, wine, techniques and each other’s experiences.

I’ve documented that year with my camera and made photographs of us as we progressed. This book gives you a great insight into the course as well as an overview of what topics are all covered.

If you’d like to become a better cook at home or you’ve always dreamed of getting your own restaurant, please consider taking this course. Peter Klosse is a master of flavors and has unique insight in cooking, plating and flavors. Theus de Kok was an executive chef here for 35+ years and there is nothing he cannot do or cook or recover (when you’ve managed to almost waste a fresh deer steak or salmon filet).

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