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Preserving Techniques in Modern Cuisine

Use traditional preserving techniques and local ingredients to create modern dishes that evoke memories of past seasons.

Micha Schafer

Head Chef at Speiselokal Nobelhart & Schmutzig , 1 Michelin Star (Berlin, Germany)

Micha Schafer

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 1 - Presentation and Recipe Book
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

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See what our Members are saying

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Michel Lippitsch

Pickling with different types of pickle stock

Excellent

Μαργαρίτα Ανδρέου

New techniques learned

I learned new techniques and also the quality of produce.

Julian Benalcazar

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

Strahinja Veselinov

Great job

Great job

Nikolas Tsafos

Good one

Loved it

Artjom Vassiljev

Meet your Instructor

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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.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 1 h 35 min of HD video
  • 10 Recipes
  • 24 Lessons
  • Recipe book
  • 11 Quizzes
  • Certificate

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch, Português
Level
  • Beginner

Ratings and Reviews

4.8
Avg. Rating
280 Ratings
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What's your experience? We'd love to know!
Alex Biro
Posted 3 weeks ago
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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Julian Benalcazar
Posted 3 months ago
New techniques learned

I learned new techniques and also the quality of produce.

×
Preview Image
Michel Lippitsch
Posted 3 months ago
zen

zen

×
Preview Image
Μαργαρίτα Ανδρέου
Posted 5 months ago
Pickling with different types of pickle stock

Excellent

×
Preview Image
Nikolas Tsafos
Posted 6 months ago
Great job

Great job

×
Preview Image
Artjom Vassiljev
Posted 7 months ago
Good one

Loved it

×
Preview Image
Strahinja Veselinov
Posted 1 year ago
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

×
Preview Image
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