The Art of Cooking
Only available in German language
Harald Wohlfahrt is known from
Harald Wohlfahrt is a living cooking legend. For over 25 years, the Black Forest native has defended three Michelin stars. He has also trained 70 other star chefs - no other German chef has managed that so far. In his master class, Harald Wohlfahrt guides you through contemporary French cuisine in 25 episodes.
9 hours in the kitchen with Harald Wohlfahrt
Produced in movie quality, unlimited access
All recipes for reference
Detailed shopping lists
As a PDF for downloading and printing out
For your completed Meisterklasse
Signed by Harald Wohlfahrt
Pre-recorded video episodes for re-cooking
explained step by step - starters, main courses and desserts
From the basics to top cuisine - stocks, spices, fish, meat, grocery shopping knowledge, kitchen techniques and much more.
Self-determined learning pace
Any place, any time
via PC, tablet or mobile phone
Access to the exclusive community
With 30 days money back guarantee
Harald Wohlfahrt shows the most important tools that should be found in every kitchen. He explains which knives to use for which purpose, how to care for them properly and which other utensils are important. He explains the different kitchen utensils as well as pots, pans and cooker types and what to consider when using them.
Harald Wohlfahrt gives an overview of the spices and herbs of fine cuisine. Which spices go with which dishes? He also reveals the secret of his spice salt and his "miracle weapon": the spice glaze he developed, which gives every piece of meat a very special note with its very special aroma.
Having grown up on a farm himself, Harald Wohlfahrt shows the variety of flavours of vegetables and mushrooms in this episode. What do you have to look out for when buying? Which preparation methods preserve the most vitamins? How can you tell if a vegetable is really fresh?
In this episode you will learn everything about the correct processing and preparation of meat using beef and different types of poultry as examples. How can you recognise high-quality meat? How important is the degree of maturity? Which meat is best suited for which dishes? And: How do you build up a good relationship with your trusted butcher?
Harald Wohlfahrt introduces us to the fine art of preparing fish and seafood. First, he explains how to recognise freshly caught fish. Then we learn how to scale and fillet a fish professionally and learn about the different ways of preparing fish and seafood.
French cuisine is considered the high cuisine of Europe and was created through many different influences. In this episode you will learn about the importance of the natural production of stocks and sauces in French cuisine.
A good stock is the basis for every good sauce. Harald Wohlfahrt explains step by step how to prepare an excellent fish stock from parts of turbot, various vegetables and spices as well as wine and olive oil. Along the way, we learn how to chop and cut vegetables properly.
At the end of his master class, Harald Wohlfahrt once again gives encouragement and explains how you can adapt upscale star cuisine for home cooking with a few little tricks and how anyone can develop into a really good chef step by step with a little patience and the right attitude.
You want to know more about Harald Wohlfahrt's episodes and Meisterklasse ?
Get our free info PDF on the course now, including a free recipe from Harald Wohlfahrt.
Example episode (excerpt)
Apple tart with caramel royal on calvados foam
What our customers say
About the Art of Cooking - The online cooking course with Harald Wohlfahrt
It's true: you can learn star cuisine! Legendary chef Harald Wohlfahrt has already trained 70 star chefs and now introduces you to the art of cooking in his master class. He begins by telling you how he himself found his calling. After a short preview of the course content, you will then learn about the most important kitchen utensils.
Herbs, spices and how to use them - the successful celebrity chef himself will explain all this to you. You will also learn everything you need to know about vegetables, meat, fish and seafood. After completing the course, you will be able to recognise the quality of individual foods and process them professionally.
Using contemporary French cuisine as an example, Harald Wohlfahrt shows you how to make every dish something special. He emphasises the importance of naturally produced stocks and sauces. The master demonstrates the preparation of fish stock, veal stock and poultry stock for you in front of the camera.
Star cuisine recipes at their best follow. Sophisticated soups, meat and fish dishes make you want to cook them again, so that you too will soon be conjuring up a menu from the star chef. The fish recipes as well as the topics of grilling fish and grilling salmon will inspire you in particular, and at the end, of course, the master presents wonderful desserts.
Help / FAQ
→ No. The course is structured in such a way that both cooking beginners and ambitious chefs experience a learning curve. It starts with the basics on equipment, stocks and sauces and then moves step by step to more complex dishes.
→ No. As a rule, a well-stocked kitchen at home has everything that is needed in the course.
Find out more about the courses and procedures at Meisterklasse.