If you're not sure whether a vegan diet contains all the essential nutrients you require, this lesson will give you tips on how to get all the vitamins, minerals and trace elements that you should pay particular attention to when embracing a vegan diet.

In our cookery school we exclusively cook vegan. This means we don't use any ingredients of animal origin. Nadja will explain why we do this. She will also introduce you to the most important benefits of a vegan diet.

Sweet, sour, salty and bitter: how does flavour balance come about? Why do we perceive tastes and what is "umami" anyway? Jannis gives you an introduction to the different flavours.

Which kitchen utensils belong in a well-equipped kitchen and which knives, pans and pots are suitable for what? Jannis goes through the basics of kitchen equipment with you and gives you valuable tips from his everyday life as a chef.

How do you organise your kitchen properly so that you have everything to hand quickly? How do you approach cooking in an organised way? Jannis explains what preparations he makes so that nothing can go wrong when cooking.

Noble yeast flakes, tamari, peanut oil and more. Jannis shows you which healthy ingredients are a must in the vegan kitchen and explains everything you need to know about their flavour, production and use.

How can you recognise the best and most flavourful ingredients? What should you look out for in ingredient lists on your products? And how do you avoid food waste? Jannis tells you all this and much more in this video.

Brunoise, Julienne and Bâtonnets - what are the differences between the types of cut? And how do you hold a knife correctly? Jannis shows you how to use a knife correctly and the easiest way to cut onions, exotic fruits, herbs and more.

Brunoise, Julienne and Bâtonnets - what are the differences between the types of cut? And how do you hold a knife correctly? Jannis shows you how to use a knife correctly and the easiest way to cut onions, exotic fruits, herbs and more.

Off to the kitchen - it's time to cook! What does blanching mean, what vegetables is this cooking method suitable for and what is the purpose of the ice bath at the end? Jannis shows you in practice how to blanch properly and prepare broccoli in a sauce vierge.

How do you stew vegetables properly so that they develop a really great flavour? Jannis shows you how by stewing courgettes with cherry tomatoes. He prepares a very simple stock for them, which you can change again and again with spices of your choice.

How do you glaze vegetables properly? Jannis explains this cooking method using the example of glazed carrots. He also prepares fregola sarda - sun-dried balls made from durum wheat semolina.

How do you steam vegetables properly, which pot do you use and what are the advantages of this cooking method? In this video, Jannis prepares a green bean salad with apple and a flavoursome sesame dressing.

What is the best way to boil pasta and fresh or frozen vegetables? In this video, Jannis prepares the absolute classic: spaghetti with tomato sauce. He also has a few tips and tricks up his sleeve for this simple dish.

It's not just eggs that can be poached. In this video, Jannis shows you how to prepare poached pears and napkin dumplings with a mushroom cream sauce. The cooking method is easier than you might think!

This video is all about the oven. How do you bake and gratinate and what are the different oven settings actually used for? Jannis prepares a classic potato gratin to demonstrate.

What does sautéing mean and what do you need to look out for? Jannis prepares a king oyster mushroom potato pan with leek and cream sauce with you. Soon you'll be frying like a pro too!

You can also fry in the oven. Jannis explains which vegetables are suitable in this video. He prepares roasted kohlrabi with tomatoes on a creamy polenta.

How do you get the best roasted flavours? Jannis shows you how to roast shallots, carrots and yellow beetroot and discusses what else you can roast. He prepares a tasty lemon risotto to accompany the roasted vegetables.

When braised, vegetables become pleasantly tender and develop their full flavour. Jannis shows you this cooking method with braised celeriac. He also prepares a strong red wine sauce with mushrooms to go with it.

This course is all about grilling. Don't have a barbecue? No problem - today Jannis will show you how to prepare courgettes and lettuce in a grill pan and what to look out for when grilling.

Deep-frying is no great art if you pay attention to a few simple points! In this video, Jannis shows you how to make your very own crispy French fries and discusses what else is suitable for deep-frying.

Want to really impress your guests? Then look no further, because in this video Jannis explains how to flambé properly and add a special flavour to your dishes. He prepares the French classic, crêpe suzette.

The pressure cooker has many advantages. Recipes that take a long time to cook in a normal pot are cooked and served in no time at all with the pressure cooker. The shorter cooking time saves energy, money and of course, your precious time! A great dish to demonstrate the pressure cooker, is a fiery chilli sin carne.