Salts of the World

Arguably the most used ingredient in the kitchen, added to nearly every dish, but yet hardly anyone gives the attention it deserves: salt. Of course, we are all familiar with the wonderful Himalayan salt, as well as coarse sea salt, but what's the difference compared with the oh-so-ordinary, JOZO salt? Do we really know what we are sprinkling on our food?

Learning how to ferment

Kimchi, yoghurt, wine, sour-dough bread, kombucha and sauerkraut. At first glance, this may seem like an odd assortment, but they have one thing in common. All of them are an example of fermented foods.

Global Cuisine: Chinese Dumplings

Jiaozi (dumplings in English), are indispensable in China. Originating as early as the Han dynasty, the snack-filled dough is a fundamental part of Chinese cuisine. Whoever wants to understand the Chinese food culture, must taste Jiaozi. Acclaimed dumpling lady, Maggie makes them to order.

Global Cuisine: Dutch Indonesian

When Indonesia was a Dutch colony, a change was made in the traditional Indonesian cuisine. 'Indisch' of Dutch Indonesian food became a combination of cuisines, with further influences from Dutch and Indonesian dishes. Regardless, one thing we know for sure is that we Dutch are very fond of the Indonesian kitchen.

Global Cuisine: Moroccan Couscous

A light meal, lots of vegetables, fragrant spices and a North African origin: Couscous has become a popular alternative to rice or pasta. In this workshop, you will learn how you can make the most delicious couscous that you will have ever eaten.

Global Cuisine: Peruvian Buffet

After Scandinavia, there is a new gastronomic Mecca that is emerging: Peru. More and more people are immersing themselves in the food culture in which the Incas civilisations have left important traces behind. The kitchen has been developing rapidly in recent years. In this workshop, you will learn how to prepare a traditional Peruvian dish, and know the origins of many key ingredients and dishes.

Global Cuisines: Surinamese Roti

The Surinamese kitchen originates from a variety of contrasting cultures: Creole, Indo-Surinamese, Javanese, Chinese, Dutch, Jewish, Portuguese and Indian. The most famous dish is of course roti. Most often, we're unlikely to make it ourselves since delicious, unparallel tasting roti is never far away from our local Surinamese Toko.

Global Cuisines: Swedish Smørrebrød

For many people, Scandinavian gastronomy has an important place. But beyond the creation of groundbreaking things such as Noma, there is a tremendously simple, yet very special cuisine. One of the most famous dishes being smørrebrød; actually a type of open sandwich with homemade toppings.

Good Fish from Head to Bone

Fish lovers rejoice! Wouldn't you agree that it's a little uninspiring to simply take a fish out of a plastic wrapper from the supermarket, when you'd really like to learn how to clean a fish and then cook a delicious dish to follow. Then this is the workshop for you!

Sure as eggs

A good chef is recognised by the quality of his omelette. This may sound strange, but the humble egg for many chefs is a source of inspiration. In this workshop, Michelin-starred chef will show why eggs are amazing. From poached and scrambled, to the perfect hollandaise sauce and soufflé: the possibilities are endless.

Tomorrow's Cooking

Professional chef Jonathan Karpathios has a clear mission. In his restaurant, Vork en Mes, he cooks with what nature provides him, and uses vegetables directly from his own nursery. Jonathan preaches, 'new food;' preparing dishes according to the season, with respect for both animals and the environment.

Making paté

A workshop for daredevils: with Brandt & Levie you will learn to make paté. The core business of these three men is sausage. Dry sausage, fresh sausage and organic pancetta made from Baambrugse (Dutch) pigs. While finishing their sausages, there's a liver, heart, tongue and kidney left. Making pate is the perfect way to use these parts of the pig.

Skills: Caesar Salad

Nothing beats a good Caesar salad. According to many chefs you can measure the quality of a chef through this classic dish. Is the egg just right, does the seasoning has the right taste and what about the herbs? During this skill-workshop you will learn how to prepare the perfect Caesar salad with only a few basic ingredients.

Stop-Motion

The cooking workshops at FFF are every year a huge success. That's why we organize a film workshop this year. Stop Motion is a film-making technique in which you bring stationary objects to life. You manipulate the object by shooting each frame separately. When the series of frames are played continuously, it gives the illusion of movement, which is a very cool effect.

The Art of the Butcher

Have you always wanted to see the artistry of a butcher in action? During this demonstration, Erik Waagmeester from De Wit butchery in Amsterdam, one of the few remaining traditional butchers in the Netherlands, will show how to get the most from the animal. Trust us, it's going to be impressive!

Global Cuisine: Modern Indian Classics

Let's be honest, how many of us really know what good Indian cooking is? And we don't mean using those ready-made packs of tandoori sauce. The award-winning British chef, Abdul Yaseen is coming to Amsterdam especially for the FFF, to help with all of those misconceptions about Indian cuisine.

Tomorrow's Food

Professional chef Jonathan Karpathios has a clear mission. In his restaurant, Vork en Mes, he cooks with what nature provides him, and uses vegetables directly from his own nursery. Jonathan preaches, 'new food;' preparing dishes according to the season, with respect for both animals and the environment.

Taste tests with Peter Klosse

The basis for culinary pleasure is tasting. The tasting of different flavours, is the fundamental decision-maker for most people. Yet you can taste, and you can taste. In this seminar, you'll learn from no other than the taste professor, Peter Klosse, founder of the Academy for Gastronomy.

The Culinary Bug Adventures of Ben Reade

Coming to the Netherlands especially for the FFF, Ben Reade leads Culinary Research and Development at the Nordic Food Lab. A leading representative of Nordic Food, his research has taken him across six continents in the quest for discovering the best tasting insects.

Foraging by Day

Being the hunter-gather is hip. But how do you do it? What exactly can you eat and where should you walk with your bow-and-arrow? The most famous hunter-gather in the Netherlands, Edwin Flores is going to help you.