Plant-Based Flow: Cooking School in Berlin

Onur has a great deal of experiences, and he showed us his approach of cooking plant based whole foods while making a meal really delicious. Thinking whether a dish lacks umami or acidity, and the different ways to improve a dish and think of the volatility of aromas were a unique experience in the sense that it keeps me thinking long after the course has ended. The additional resources sent after the course are also great. The only thing that I would say could be improved is a little more pedagogical preparation during the cooking phase. One could imagine giving every participant a small amount of the cooked lentils dish and a range of ingredients and having them add something to see the effect. Or purposefully preparing an unfinished recipe - where e.g. umami is really missing - and then have participants find a way to add this to the dish and experience the "ah that's better" moment.

The instructor was very friendly and provided great course materials. The course took place in a very small group with 7 participants and we were able to learn a lot, take away great suggestions and acquire knowledge that will also help us prepare other dishes in the future. The three prepared dishes (soup, salad and rice) were delicious!!

Very authentic course instructor, with a lot of scientific and traditional knowledge on the subject of fermentation. The ingredients were of very good quality, the spices and herbs in amazing combinations. Everything, together with the meal together at the end, was very educational and entertaining at the same time.

A very great course, very delicious food and a very nice friendly host:)

Very nice evening, great recipes, well organized, very competent “chef”. It tasted great and I'm going to cook it again. Highly recommended.

Everything was super very nice and delicious

Fermenting and eating healthily Our course took place in Onur's apartment. We were six participants. After a brief description of his personal story, the theoretical part came with an introduction to the basics of fermentation. That's when the practical part began. All of our questions were answered in detail. We prepared dinner and something to take away. They then ate together. The food tasted great. All in all, we've learned a lot about fermenting, but also how to use a chef's knife better. It was a really nice round. Thank you Onur

Very interesting, learned a lot, excellent food. I can only recommend it. thanks

Very knowledgeable and educational. Thank you 🙃

Very informative and delicious

Sehr spannende Gespräche über Geschmäcker, Aromen und verschiedene Kulinarik. Hat alles unfassbar gut geschmeckt.