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Ludwig Maurer gets started and launches the Taste Academy 2018

AEG Taste Academy 2018 with Ludwig Maurer – Last year I was already part of the AEG Taste Academy with the renowned chef Heiko Antoniewicz. We cooked, learned, and enjoyed delicious food.Read more hereI recently participated in the Academy again. This time, Ludwig Maurer, one of the three Taste Academy professionals (Heiko Antoniewicz, Ludwig Maurer, and Christian Mittermeier), led the event. Under the banner of "Taste of Tomorrow 2018," discussions included topics such as "No Waste Cooking," Ike Jime, and similar concepts – and, of course, plenty of delicious food was cooked and served.

Flight 1 by „Lucki“ Maurer: Ike Jime char, caviar, smoked eel broth, silken tofu and aged soy sauce

AEG Taste Academy 2018 with Ludwig Maurer – What's it about?

Each AEG Taste Academy and each professional from the three mentioned above dedicates themselves to the respective academy theme with their own unique cooking style. Topics such as "Taste of Tomorrow" or "What does the future taste like and what trends can we expect in 2018?" are among those addressed. Within this framework, the AEG Taste Academy has summarized the seven most important food trends. Essential aspects include health in connection with nutrition, responsible resource use, and gentle preparation methods for the respective foods. Of course, aesthetic and flavor considerations will continue to play a role on the plated dish in 2018. In summary, trends such as "Go purple," "Umami," and "Puffen" emerge from this combination. A conscious approach to food and creativity form the core of the Taste Academy 2018, where I will be presenting the Top chef Ludwig Maurer I had the pleasure of meeting you.

The char skin is singed.

In line with the food trends of 2018, "Lucki" Maurer developed corresponding recipes and demonstrated with each flight how the above theme can be skillfully combined and presented on the plate. At the same time, participants of the AEG Taste Academy were given access to a wealth of Maurer's expert knowledge and – especially in the case of the event I attended – were even able to observe them cooking their own recipe creations (this is not a regular part of the Taste Academy if you book it). By the end of the day, I was thrilled. Ludwig Maurer skillfully interprets the motto "Taste of Tomorrow" with culinary influences from Japan, Russia, and Mallorca, combining them with numerous new trends and ideas. He cleverly demonstrates that enjoyment and taste experiences beyond meat are possible with his own title and motto, "Meat Beyonds," during the Academy.

Torsten Pistol explains the difference of the Ike Jime technique using a fish.

Ike Jime method for best fish

Anyone who has gone through the process beforehand Flights by Ludwig Mauer Anyone browsing the menu will immediately come across Flight 1: "Ike Jime char, caviar, smoked eel stock, silken tofu, and aged soy sauce." This flight not only reflects Maurer's "Meat Beyond" concept but also demonstrates how meat-free dishes can be culinarily refined. It's no wonder that the first flight was one of my favorites. Not just because of the taste, but more so because the char used was killed using the Ike Jime method. Ike Jime is a Japanese method of slaughtering fish that minimizes suffering during the process. Unlike conventional methods, this approach prioritizes the fish's well-being, resulting in significantly higher quality fish. (Explaining the method in detail would be too lengthy, but you can find more information from me or at "„ Hardcore Food“(Learn more about it.) Overall, this method results in significantly better fish flesh. The fish is not stressed before being slaughtered and is handled very gently. As a result, the fish remains edible for up to eight (!) days and has a much higher quality. A truly fascinating topic, in my opinion.

Prerequisite: Responsible handling of food

No Waste Cooking for greater awareness of food

Besides the Ike Jime technique and the individual flights, I was particularly interested in the "No Waste Cooking" focus of the AEG Taste Academy 2018 with Ludwig Maurer. The name itself reveals what it's about in connection with the points mentioned above: cooking without waste. This means cooking with (as complete a use as possible) of each ingredient, whether meat, fish, or other foodstuffs. Especially when you understand that a living being had to die for your culinary enjoyment of fish and meat, the conscious handling of this (for example, the "Ike Jime technique") plays an increasingly important role. "Enjoyment with your head," so to speak. During the AEG Taste Academy, Ludwig Maurer gave (and will also give if you book) helpful tips on how recipes and dishes can be designed so that vegetables, meat, fish, and so on are used in such a way that both different flavor profiles are created and "no waste"—that is, little to no leftovers—remain.

Especially during the visit to Nuremberg, a special highlight was added before the start of the Taste Academy for all participants. We were divided into five groups, and each group created a recipe that had been pre-selected. Each recipe included fresh ingredients, fish prepared using the Ike Jime technique described above, and followed the "no waste cooking" principle. Whenever a group finished their recipe, everyone had the opportunity to taste it and receive feedback from the professionals, Ludwig Maurer and Christian Mittermeier. It was an exciting and skillful introduction to the AEG Taste Academy 2018.

The team on site at the AEG Taste Academy 2018 with Ludwig Maurer

Try it out for yourself: Book the AEG Taste Academy 2018

Anyone who would like to participate in the AEG Taste Academy with Ludwig Maurer (…or Heiko Antoniewicz and/or Christian Mittermeier) can find information on the AEG website Take a look around and book a spot. Heiko Antoniewicz gives vegetables a new look, showing how they can be staged, refined, and presented as a culinary highlight in their own right. Ludwig Maurer, on the other hand, is known as a meat specialist and combines the refinement of various components (meat, fish, etc.) with modern ideas and almost forgotten culinary classics at his Taste Academy. Expert number 3, Christian Mittermeier, takes you on an extraordinary culinary journey at his AEG Taste Academy 2018. Here, there's plenty of experimentation, and new food trends are implemented to perfection. The best way to find out which Academy suits you best is to browse the website yourself. The Academy takes place in various cities. – I would do it again in a heartbeat! 🙂

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

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