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AEG Taste Academy – As part of Taste of Munich (from Thursday, August 3rd to Sunday, August 6th inclusive) | Learn more hereI had the opportunity to get to know AEG, including their cooking course, appliances, and Taste Academy. The festival with all the delicious food and exhibitors was really great.Here are some photosI was there for three of the four days. On the second day, Friday, I had the opportunity to participate in one of AEG's cooking classes and also observe Heiko Antoniewicz's Taste Academy. Naturally, AEG appliances were used. Here's a recap of the event, the cooking class, and the Taste Academy.

Taste of Munich

After London, Dubai, and Sydney, the "Taste of…" festival has now arrived in Munich. For four days, the city's best and most innovative chefs presented a diverse range of culinary delights in the English Garden. So, of course, I had to stop by and sample the offerings. A combination of bars, master classes, tasting areas, and, naturally, the AEG Taste Academy and the AEG Show Stage were all on site. In short: regional diversity on the plate and in the glass. A total of 13 restaurants presented 48 top-notch dishes. Unfortunately, I couldn't try everything, but I did manage to sample a few things. In my opinion, the festival skillfully brought together chefs, bartenders, sommeliers, and producers. Everywhere you looked, you could get a taste, sample, try things out, and even pick up a trick or two from the top chefs. Besides tasting various dishes, my focus was on the AEG cooking courses in the cooking school, the AEG Taste Academy and the show stage, where different courses, cooking sessions and the like were constantly being presented.

This is where cooking took place – the AEG cooking school

The AEG Cooking School

AEG is a name familiar to anyone who enjoys spending time in the kitchen. Since I mostly eat out, actively engaging with AEG kitchen appliances was relatively new to me. At the Taste of Munich festival, I had the opportunity to participate in an AEG cooking class at the set-up cooking school, along with numerous other participants. Specifically, in about 25 minutes, we were shown how to prepare the perfect Okinawa Ginger Beef. Under simple and efficient instructions, we were guided as a group through preparing, chopping, mixing, heating, and, of course, plating the individual ingredients. Fantastic! Naturally, we cooked with AEG kitchen appliances, or rather, we used them for the aforementioned dish (Recipe available here) a stove, a wok, and a vacuum sealer from AEG. Before I go into more detail about the appliances, I should mention that AEG also offers a wide variety of cooking classes outside of the festival. Depending on your focus in the kitchen and your cooking, you can choose the right course and learn which appliances are best suited for your needs.

Heiko Antoniewicz passes on his knowledge at the AEG Taste Academy.

AEG Taste Academy

The AEG Taste Academy wasn't just a feature of the Taste of Munich festival; you can also book a spot outside of such events. What's it all about? In short, the AEG Taste Academy is a crash course in exploring new culinary horizons. At Taste of Munich, this was implemented in the form of 30-minute sessions with Michelin-starred chefs. I was there for a session led by Michelin-starred chef Heiko Antoniewicz and had the opportunity to experience a diverse and flavorful menu, revealing a wide range of taste components. Modern cooking techniques, such as steam cooking with sous vide, were used. The AEG Taste Academy should be exciting for anyone who enjoys cooking and already has some kitchen experience. So, you can choose one of the three experts (Heiko Antoniewicz, Ludwig Maurer, or Christian Mittermeier) and book your spot. Place in the Taste Academy Book now! Each expert brings a different focus, showcasing their expertise. In "A Couple of Taste" with Heiko Antoniewicz, he demonstrates how to conjure surprisingly intense flavor profiles on your plates. The key and inspiration lies in unusual flavor pairings that create a culinary tension. Each course impresses with a wealth of flavor, evoking familiar tastes while revealing new ones. Ludwig Maurer's "Nose to Tail Reloaded" refines modern products. Beyond filet and roast beef, he fuses typical Bavarian ingredients with Asian preparation methods. Exotic finesse meets flavor intensity, transforming Bavarian delicacies into exotic temptations. In "Taste Matters" with Christian Mittermeier, modern flavor profiles are conjured and boundaries are pushed. Modern accents are set, savory desserts are created, and culinary freedoms are explored in Mittermeier's new Taste Academy menu. A surprising, fascinating, and diverse journey through different flavors awaits you.

Cooking in the wok from AEG

AEG – The Appliances – Taking Taste Further

Various AEG appliances were used. The final result on the plate is influenced not only by the quality of the food, the correct cooking technique, or the art of proper presentation, but – of course – also by the use of the respective appliances. Under the motto „Taking Taste Further“AEG’s appliances demonstrate how much this criterion – even in a positive sense – can influence the final result on the plate and ultimately in the mouth. So get cooking…or rather, get cooking!” AEG Fusion Wok with a support ring – that's what we used. The wok is specially designed for induction cooktops and, thanks to the ring, allows for the same movements as a regular wok with a round bottom. Very clever and really easy to use. Everything came to a boil in no time. It was so quick thanks to the AEG induction hob.I don't have an induction cooktop at home myself, but what I found most interesting was how much faster each cooking zone heated up and how easy it is to use the touch-sensitive control (…even with sticky "cooking fingers" ;-)). The cucumber, which wasn't added to the wok but served as a side dish with the rice and Okinawa ginger beef, wasn't simply sliced and placed on the plate, but rather with the AEG vacuum sealing machine The food is treated, meaning it's sealed in a vacuum bag and cooked sous vide. It's amazing how quickly you can achieve an incredible aroma with this method, elevating individual side dishes, marinades, etc. to a top level of culinary enjoyment.

Hard facts and personal opinion

Everyone knows that cooking isn't my main focus, but it's becoming increasingly interesting to me. Especially when I experience how incredibly delicious the food can be with the right equipment (and skills). Then even I get really excited about cooking and want to learn more. The Taste of Munich festival primarily introduced me to AEG, and through the Taste Academy, the cooking school, and the occasional glimpse of the show stage, I got a fantastic overall impression. In fact, I've been considering taking a closer look at some of their appliances and upgrading my kitchen. The right equipment certainly increases the appetite and the desire to cook. I'm already looking forward to the next event.

+++ This post was created in cooperation with AEG! – Thank you for participating in the event! +++

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