JRE Chef Annett Teich Inspires HRC Students with a Hands-On Class

On March 12, 2025, HRC Culinary Academy had the honor of welcoming renowned JRE chef Annett Teich from France for a special hands-on class. This initiative was made possible with the support of JRE Bulgaria, providing students with a unique opportunity to learn from the first female chef in France to be accepted into the prestigious Jeunes Restaurateurs d’Europe (JRE) organization since its founding in 1974.

Chef Annett Teich’s Innovative Cooking Style

Chef Annett Teich is known for her innovative approach to cooking, inspired by her extensive travels around the world. She creates distinctive dishes using carefully selected, high-quality ingredients, combining traditional techniques with modern interpretations. Her philosophy is based on sustainable cooking and the use of local products, making her an outstanding role model in the culinary community.

A Focus on Cauliflower: Cooking with a Mono Product

During the hands-on class, Chef Annett Teich introduced the concept of mono-product cooking, placing cauliflower at the center of attention. This technique allows chefs to explore the versatility and potential of a single ingredient by creating various dishes with it. The students had the opportunity to prepare the following cauliflower-based dishes:

• Pickled cauliflower
• Roasted cauliflower feed with pumpkin seed oil
• Cauliflower white chocolate cream with coconut milk, pumpkin seed oil and nutmeg
• Velouté cauliflower
• Cauliflower black pudding red cabbage Entremet
• White chocolate coconut cauliflower mango Entremet
• White chocolate, cauliflower and coconut milk ice cream variations
• Spring roll with rice paper soaked in beetroot juice, pickled cucumber, onion, cauliflower, nori, katsuobushi, balsamic vinegar and liquorice sauce, oil from cauliflower leaves

Sustainable Cooking: A Key Aspect of the Training

The hands-on class not only provided students with valuable skills but also emphasized the importance of sustainable cooking. By using cauliflower as the main ingredient, Chef Annett Teich demonstrated how creativity and knowledge can lead to exceptional dishes while minimizing food waste and promoting sustainable practices in the kitchen.

Inspiration and Motivation for Future Chefs

The encounter with Chef Annett Teich was incredibly inspiring for the students of HRC Culinary Academy. They had the opportunity to gain insights from one of Europe’s leading chefs, an experience that will undoubtedly enrich their professional journey and motivate them to continue developing their culinary careers.

Become a Part of HRC Culinary Academy

If you are passionate about cooking and dream of learning from the best, HRC Culinary Academy is the place that will help you turn your dreams into reality. Our Culinary Arts program offers opportunities to meet internationally recognized chefs, participate in hands-on classes with top professionals, and receive world-class training. Join us and be part of the future of the culinary world!