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People who enjoy eating well are the best chefs.

People who like to eat well and aspire to cook outstanding cuisine are welcome in the Traube Tonbach cookery school.

People who enjoy eating well are the best chefs.

To the kitchen!

The group focuses on one culinary theme in the high-tech Gaggenau professional kitchen. Afterwards, they share the delicious results in a group meal.

To the kitchen!

Cooking is teamwork one can truly enjoy.

Everyone enjoys working with Henry Oskar Fried – from beginners to experienced cooking enthusiasts.

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Cooking is teamwork one can truly enjoy.



The joy of indulgence, a feel for the craft, an appreciation of good products, the motivation to learn and a love of shared experiences.

With its challenging cooking seminars, the Traube Tonbach cookery school has become the ideal destination for passionate cooking enthusiasts. Under the direction of head chef Henry Oskar Fried, you work on a culinary theme and prepare a multiple-course meal in our professional high-tech kitchen. The participants will learn and try out the techniques, tricks and standard recipes used in “grande cuisine”. When the cooking is done, they enjoy the fruits of their efforts in a delicious group lunch. Sommelier Stéphane Gass chooses the perfect wine to complement each course.

The courses can only be offered to groups of six people or more. For a 
group of eight or more, we are happy to arrange a course on the 
themes and dates you wish.

We charge an extra €40 for day classes for participants not staying at the hotel.

Also as part of the accommodation arrangement "time for cooking and enjoying" bookable.

Download a complete list of all dates, themes and prices below:





Events

19/01/15 Thai aromas 180,-
20/01/15 Cold and warm Spanish tapas 160,-
16/02/15 Périgord truffle and goose liver 370,-
02/03/15 Fine saltwater fish 240,-
03/03/15 Mediterranean cuisine 160,-
13/04/15 Baden asparagus 170,-
14/04/15 Duet of green and white asparagus 170,-
04/05/15 Baden asparagus 170,-
05/05/15 Duet of green and white asparagus 170,-
11/05/15 Italian pasta dishes 180,-
12/05/15 Herbs from the northern Black Forest 160,-
15/06/15 Regional summer delicacies 160,-
16/06/15 Fine vegetarian cuisine 150,-
22/06/15 Grilled vegetables and feta 140,-
23/06/15 Grilling fish, meat and vegetables 180,-
20/07/15 Grilling meat and vegetables with charcoal 180,-
21/07/15 Grilling fish and vegetables with charcoal 180,-
27/07/15 From Grandma's kitchen 120,-
28/07/15 Dishes featuring local Swabian-Hall pork 130,-
10/08/15 Indonesian, Balinese and Thai cuisine with guest chef Degan Septoadji Suprijadi 170,-
11/08/15 Indonesian, Balinese and Thai cuisine with guest chef Degan Septoadji Suprijadi 170,-
17/08/15 Indonesian, Balinese and Thai cuisine with guest chef Degan Septoadji Suprijadi 170,-
18/08/15 Indonesian, Balinese and Thai cuisine with guest chef Degan Septoadji Suprijadi 170,-
21/09/15 Stewed dishes featuring veal 160,-
22/09/15 Variations on goose liver 270,-
19/10/15 Autumn regional delicacies 160,-
20/10/15 Cooking with brandy 160,-
26/10/15 Variety of ingredients from local forests 170,-
27/10/15 Five-course meal with Markus Philippi 220,-
16/11/15 Cooking sauces and stocks made of fish, meat and poultry 350,-
17/11/15 Traditional St Martin's Goose 170,-
23/11/15 Training for Christmas dinner 200,-
24/11/15 Lobster, langoustine and soft-shelled crabs 210,-
01/12/15 Three courses featuring Alba truffle and dessert 520,-