| Bulthaup Culinary Academy

Iron Chef

After everyone gathers, has a drink and a few snacks, the action starts. Guests are divided into groups (the number of groups depends upon the number of participants) and each group receives the same menu with the same recipes and instructions for preparing the dishes on the menu. The clock is ticking, the ingredients are arranged on the table, and the teams break into action. The chef and his team guide the participants throughout the entire cooking process, and encourage all of the participants to improvise freely.


At the end of allotted time – you’ll never believe how fast it flies – the chef judges the portions, declares the winning team, and everyone enjoys the meal they all cooked together. With a fine glass of wine in hand, even the team that doesn’t win feels victorious.


Beyond the culinary delights and the new recipes that you can prepare in your own kitchen, the Iron Chef event is an invigorating break from the usual office routine. It brings people closer together, and creates a shared experience that is will always be fun to remember.

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Cooking Workshops at the Bulthaup Culinary Academy

Entertainment Filled with Good Taste

In a dedicated kitchen in the Bulthaup showroom there is a fully operational kitchen that is alive and thriving. It doesn’t matter where you purchased your home kitchen, our cooking workshops will help get the most out of it (and yourselves). The Bulthaup Culinary Academy offers anyone who loves food and the culinary arts a wide variety of cooking workshops that will upgrade your skills, even for people who haven’t yet crossed the omelet and salad barrier.


The workshops at the Academy are up-to-date and deeply connected to the Israeli palate – from sushi and through Tiberian cooking, from meats through vegan dishes, from indulgent breakfasts to unique and healthy meals. The wide range of styles and cuisines is taught by the staff Academy staff, including local chefs and important culinary figures, people who are here to share with you their love and knowledge of food.


The workshops and the chefs who teach them are selected through our deep connection to the world of Israeli food and hospitality. Our workshops are developed according to the season, global and domestic trends, upcoming holidays, ripening fruits and vegetables, raw ingredients that are readily available in the market and of course – the comments, preferences and requests expressed by workshop participants. The menus change according to the rhythm of the workshop, and no workshop repeats itself twice.


We listen and are always open to meet new people as well as veterans from the field of cooking and hospitality, people in whose workshops guests won’t just learn recipes but will also hear stories, and maybe even cook up new stories.


The Bulthaup Culinary Academy is diligent about keeping up with news in the field, such as new restaurants, intriguing businesses and culinary blogs. We’re always on the lookout for new workshops, ones that aim to communicate with your mind and the soul, as well as your sense of taste.


Every workshop is different in flavor, structure and dynamics, but all of our workshops share one thing in common: you are our guest for three hours of entertainment, during which time we will excite your taste buds and expand your senses. We offer all that is good in a fine restaurant, while expanding your culinary horizons and the possibility of being much more than diners.


With a glass of fine wine in hand, you can taste, smell and touch, hear tips and real-life stories from experienced cooks, gather ideas for hosting and expanding your family menu, and hone your cooking skills. Alongside popular workshops that are held on a regular basis (though no workshop ever really repeats itself!) we host more adventurous workshops for curious cooks and food connoisseurs who are looking for more specific culinary niches.


If you prefer workshops which keep you in close proximity to the knife and chopping board, you can choose workshops in which you prepare the decisions under the guidance of a chef. If you prefer to relax and be pampered, we offer frontal workshops in which the chef does all the work and you watch and learn, and taste. In all workshops, we promise great taste, tantalizing aromas, and fine wine.

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In autumn 2013, Bulthaup Israel welcomed a new member to its family – the Culinary Academy.


We believe that food is a language that connects people, and that with the proper knowledge, anyone can set amazing dishes on the table.


The Culinary Academy offers a fresh approach to learning culinary skills and hospitality. Our workshops give participants the opportunity to be acquainted with various cuisines from Israel and around the world.


The workshops have been built to enrich participants’ cooking skills, enabling each and every participant to apply the techniques that they learn here in their own home kitchens.


The Bulthaup Culinary Academy creates an environment that respects the creative and practical process of food-making. We work with tools and ingredients that are easily available and inexpensive, but we never compromise on freshness and quality.


In addition to our diverse workshops, we also offer tailor-made private events in which participants can host and participate, taste, sip, relax and enjoy great food. We know that at good meals and social outings, atmosphere is just as important as taste. That’s why when you come to our workshops and events, you don’t just learn and eat; you also enjoy authentic hospitality and excellent wine that never stops flowing. You’re invited to a few hours of relaxation and pleasure around the Academy table.


The head of the culinary staff at the Bulthaup Culinary Academy is Chef Avner Laskin, who believes food is the best way to connect with people. At the age of 23, Avner opened his first restaurant, Bix, at the Tel Aviv Marina, serving Mediterranean food with a distinct Italian influence.


Avner later expanded his culinary skills by studying baking and cooking in France, where he focused on handmade bread-making. When he returned to Israel, Avner founded the Tel Aviv De Luca restaurant. Over the past decade, Avner has published more than 20 books on baking and cooking that are sold across Israel and around the world.


Avner specializes in Mediterranean baking and cooking, and advocates using local best-quality ingredients, including fresh sea fish, excellent vegetables, high-quality olive oil and fresh herbs. “The raw materials are my palette of colors, as an artist,” says Avner. This is the spirit that guides the work at the Academy.



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3 Hata’arucha, Yarid Hamizrach, Tel Aviv Port




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