An introduction to Bavarian cuisine
Hobby cooks and gourmets alike now have the opportunity to learn the secrets of top chefs at Michelin star-winner Harald Schultes’ culinary arts school near Isar Tor. In 1992, Schultes, who studied with Tantris’ Heinz Winkler and was assistant chef at the acclaimed Bocuse, was discovered by President George Bush on the American politician’s visit to Neuschwanstein during the World Economic Summit in Munich. Invited to join the White House catering staff, Schultes prepared feasts in Washington for two years. In his functional yet elegant school, up to 16 participants can create opulent dishes under the guidance of the maître du cuisine at three fully equipped cooking stations. That the school can be reached by S-Bahn is a great advantage. Participants are encouraged to savor not only their “projects,” but also bottomless glasses of beer and wine, which are included in the price. Schultes has arranged for another local star chef, Hans Hollweck, to instruct Munich Found readers on the finer points of Bavarian cuisine in English, on July 2, 2001. The three-course meal, including the class, all ingredients and beverages (sampling a number of beer varieties is currently scheduled, but wine will also be on hand) and a most memorable experience will cost DM 120 per person. Because the number of participants is limited, early reservations are advisable. Register by writing to or calling Haralds Kochschule, Thomas Wimmer Ring 11, 80539 München, Tel. (089) 22 80 02 90, www.haralds-kochschule.de. <<<