Creativity and originality are surely the two words that best define Bernd Arold cooking. Rare taste combinations, new ways of cooking fish or meat, to arrange them with fruits and vegetables, to extract the flavor of each ingredients. In Bernd Arold cooking, there is no taboo. About his cooking style, he says: “I play with flavors from around the world, I combine fruit and vegetables, fish and meat and sweet and salty. I place value on tastes that bring surprises to the meal. Vegetarian and fish dishes are my passion. For my cooking show at KAUST, I'm going to show and explain every cooking step and the audience should be able to taste everything.”
Come for a unique taste experience. In a relax atmosphere. During this session, the Chef will make Seitan, cook it, and then serve it with fried melon. He will use tofu with self-made pizza served with eggplant and Tempe (fermented tofu) spring rolls. As sweet variant he will cook almond milk pancakes with sweet mango carrot and Maraquia cucumber.
This event is brought to you by the Office of Enrichment Programs in collaboration with Tamimi and the Pure Restaurant.
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This event has limited seating. If you register and later are unable to attend this event, please be sure to 'unregister' on the website so that someone else can take your seat.
Bernd Arold (born April 26, 1974 in Rüdesheim am Rhein) is a German chef. He is known from his cookbooks and appearances in radio and television.
Following the advice of his mother, he started a cooking apprenticeship in the restaurant "Backöfele " in Würzburg where he learned the basics of traditional Franconian cuisine. He passed his final examination with the grade "Very Good". He then worked in the restaurant "Käfer-Schänke " in Munich and the now-closed restaurant "Schweizer Stuben" in Bettingen. The "Schweizer Stuben" was long considered among the best restaurant in Germany and was acknowledged with two Michelin stars. Bernd Arold said he learned there "fine dining, the strict discipline, the perfect combinations and versatile flavor."
In addition, he trained as a carpenter. However, after the training period, he continued to work as a cook. His next stop led him into the "Mosquito" in Würzburg. By his own admission, the most beautiful station of his cooking career, however, was the "Drei Stuben" in Meersburg headed by Stefan Marquard.
After his time in the "Drei Stuben", he joined the restaurant Lenbach in Munich, together with Stefan Marquard. Subsequently, he cooked for the first time as a chef in the restaurant “ess9”. Since July 26, 2008 he cooks in his first own restaurant "Der Gesselschaftsraum" in Munich, where his creations are presented in a seventies’ atmosphere.
He published a number of books, included Vegetarian for Meatlovers, Kitchen Classix, Bavaria cooks, Cookbook for the Young Savages.
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