Final exam at the academy

Dear gourmet communities of 100/200! July 2 is the day: the second final exam of the Brandherd Esskultur Akademie is coming up!
We are of course incredibly excited and are really looking forward to this special Sunday.
The “private craft apprenticeship” (we are not allowed to call it training) at the Brandherd Esskultur Academy is unique in Germany in this form and – many colleagues as well as ourselves are convinced of this – is forward-looking.
Our aim is to teach classic craftsmanship and an understanding of all areas of gastronomy.
From a certain point onwards, we believe it is just as important to support each individual in the areas that naturally suit them and in which they can excel.
Every final week is therefore individual.
All sub-areas are run through again, and then comes the big Sunday, when a final project has to be presented independently, which is exemplary of everything that has been learned in these three years. Fabian came to us for a classic chef apprenticeship.
Above all, because he is convinced that gastronomy only works if you work sustainably – for this you need to master a solid craft.
Together with his colleagues at the time, he encouraged us to set up the Brandherd Esskultur Akademie.
You could also say that it was emphatically demanded in order to create an alternative to conventional training.
Fabian has also stayed on over the three years because he can live out his passion at 100/200.
For example, collecting and processing herbs, which he would like to pursue and deepen in the future. His final week begins next Monday.
For the highlight on Sunday (July 2), Fabian has opted for a cooking course.
The classic preparation work and, above all, imparting the associated knowledge are his absolute strengths.
The examination folder with the procedure, recipes, process instructions, product requirements and costing has already been handed in.
And so we are delighted to be able to invite 8 guests to a cooking course at 100/200 today.
From 12:00 to 18:00, Fabian will be teaching classic craftsmanship – with the aim of convincing you, dear guests, that with good food, a little time and the necessary basic knowledge, you can prepare food at home so much more joyfully and so much better than any store-bought ready-made product.
So if you’ve always wanted to know how to make hollandaise sauce, mayonnaise, brioche and sourdough at home, then be our guest!
And as Fabian also wants and needs to show that he has learned what makes a good host, it goes without saying that in addition to theory and his own experiments, there will also be plenty of food and drink. Places are limited and of course it’s first come, first served, but if you fancy spending a special Sunday afternoon with us, ideally learning something and certainly eating and drinking well and experiencing a piece of gastronomic history, then feel free to drop us an email.
We’re already as excited as if it were our own exam, and we’re looking forward to a great Sunday and hopefully lots of happy faces.
Until then, stay with us – best regards: Sophie Lehmann and Thomas A. Imbusch