Blog/Past Events

Skills Lab – Vegetables anti-food waste cooking 07.12.2016

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Skills Lab – Vegetables anti-food waste cooking 07.12.2016

Chef Carlo Sauber taught Luxembourg Food Academy participants how to make the most of ingredients in our ‘anti-food waste’ skills lab. On the menu: a salmon tartare made of leftover salmon filet pieces with a carrot leaves pesto and a pasnips mash with pasnip peel crisps, carrots and carrot leaves pesto with a boiled egg.  ...

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Skills Lab – Luxembourgish Winter Specials – 11.10.16

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Skills Lab – Luxembourgish Winter Specials – 11.10.16

On Tuesday the 11th of October the Luxembourg Food Academy organised a Skills Lab which focused on the preparation of traditional Luxembourgish dishes. Martine Dahm gave this cooking workshop at the LTB (Lycée Technique de Bonnevoie) all around the topic of how to prepare Kniddelen, Stärzelen, Bouneschlupp and Judd mat Gaardenbounen. During 3 hours the participants learned to cook these traditional Luxembourgish delights and enjoyed them afterwards.  ...

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Coffee Workshop at the Babbocaffè .18.09.16

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Coffee Workshop at the Babbocaffè .18.09.16

On Sunday 18th of September the Luxembourg Food Academy organised its second coffee workshop at the Babbocaffè in Esch-sur-Alzette. During 2,5 hours the participants learned about the olfactory and gustatory properties of coffee, tried different tasting methods and tasted different espressi....

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Vegan cooking class – 25.05.2016

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Vegan cooking class – 25.05.2016

On wednesday 25th of may several participants got the chance to learn more about vegan cooking. Grazia Beffi, a holistic health coach graduated at the Institute of Integrative Nutrition (INN) of New York, held the vegan cooking class at the Miele Cooking Studio in Gasperich. Together we prepared a vegan menu composed of raw-vegan spring rolls and their dipping, vegan spaghetti zucchini with pines pesto and a vegan mousse au chocolat.  ...

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Visit – Asparagus Fields in Hünsdorf – 07.05.2016

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Visit – Asparagus Fields in Hünsdorf – 07.05.2016

Last saturday we visited the asparagus fields of the Hoffmann family in Hünsdorf. The participants had the chance to walk through the through the aparagus fields, to watch the harvest and to pick some asparagus. We learned more about the different steps in the asparagus cultivation and tasted the fresh white raw asparagus.  ...

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Fairtrade Cooking Class – 27.04.2016

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Fairtrade Cooking Class – 27.04.2016

In the context of the “Lëtz Step to Fairtrade” campaign from Fairtrade Luxembourg a.s.b.l., the Luxembourg Food Academy organised this year a Fairtrade cooking class at the Miele cooking studio in Gasperich. The participants learned more about Fairtrade products and prepared a delicious menu using Fairtrade products: Roasted veggie quinoa bowl – with Fairtrade quinoa, Fairtrade curry and Fairtrade tumeric Thai chicken with rice – with Fairtrade coconut milk and Fairtrade Thai rice Rhubarb-Orange-Vanilla Tiramisu – with Fairtrade sugar, Fairtrade orange and Fairtrade...

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Visit – Bio Baltes Farm & Cheese Production – 05.04.2016

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Visit – Bio Baltes Farm & Cheese Production – 05.04.2016

This Tuesday 5th of April we visited local goats’ cheese production at Bio-Haff Baltes. Participants got to meet and pet the farm’s friendly goats and taste the various delicious cheese varieties.  ...

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Skills Lab – BBQ – 24.03.16

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Skills Lab – BBQ – 24.03.16

On Thursday the 24th of March the Luxembourg Food Academy organised a Skills Lab which focused on the preparation of barbecue dishes. Roberto Beltramini gave this cooking workshop at the LTB (Lycée Technique de Bonnevoie) all around the topic of how to prepare meat, fish and vegetables on the grill. During 3 hours the participants learned to marinate the meat and fish and got an insight into the different methods of BBQing....

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Skills Lab – Chicken – 08.03.16

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Skills Lab – Chicken – 08.03.16

On Tuesday the 8th of March the Luxembourg Food Academy organised a Skills Lab which focused on the preparation of a chicken “ballottine”, a deboned chicken with minced meat filling. Martine Dahm gave this cooking workshop at the LTB (Lycée Technique de Bonnevoie) all around the topic of chicken. During 3 hours the participants learned  more about the preparation of the “ballottine” and took their creation home to enjoy it with family and friends....

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Skills Lab – Pâté au Riesling – 25.02.16

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Skills Lab – Pâté au Riesling – 25.02.16

On Thursday the 25th of February the Luxembourg Food Academy organised a Skills Lab which focused on the preparation of “Pâté au Riesling / Rieslingspaschtéit”, a traditional Luxembourgish pie with jellied white wine and minced meat filling. Nico Thiel gave this cooking workshop at the LTB (Lycée Technique de Bonnevoie) all around the topic of pâtés and fillings. During 3 hours the participants learned  more about preparing the “Rieslingspaschtéit” and prepared a pie with a salmon filling to eat right away....

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