Bringing the next generation to the fire.
Talks, masterclasses and hands-on training that put young cooks and professional brigades in front of the flame. The precision of a professional kitchen, the instinct of the fire, and vegetables taken as seriously as any prime cut.
Technique first. Then instinct.
Plant-forward cooking is where menus are heading. Your students learn it from someone who competes with it and wins.
Less lecture, more practice: participants work the grill, the plancha and the smoker themselves.
Every participant leaves with techniques, recipes and the confidence to cook vegetables over fire.
Three themes. The dishes stay under wraps.
For 2027, MR. BELLY is creating brand-new dishes exclusively for the masterclass. They stay a surprise until the day.
From first call to first flame.
- A short call about your school, group and goals
- A tailored format: keynote, masterclass or workshop
- Date, equipment and fire set-up confirmed together
- Georg on site: theory, live demo, then hands-on at the fire
Nobody gives anything up. Nobody gets left out. Decades in professional kitchens, one conviction: vegetables belong centre stage at the fire, and everyone belongs at the same table, wherever in the world it's laid.Georg Bauch · MR. BELLY
Questions from schools and kitchens.
Who is it for?
Culinary schools, apprentices, professional brigades and industry events. The level is set for your group.
Which formats are available?
A keynote, a live masterclass or a hands-on workshop, also combined over one or several days.
Which dishes will be cooked?
For 2027, brand-new MR. BELLY creations made exclusively for the masterclass, with a focus on textures, aromas and techniques. They are revealed on the day.
Which languages?
English and German.
What does it cost?
Every format is quoted individually, depending on format, group size and duration. Send a short request and you receive a written proposal.