Contemporary Food Lab’s gastronomic projects (restaurants Katz Orange & PANAMA)
finance an educational workshop programme which is aimed at expanding knowledge and consciousness around humans, nature and food.

With CFL Academy we are offering food related workshops, events and field trips for people of all generations. 

Participation & Registration

Our workshops are usually free of charge for all participants.
The number of available spots may vary depending on the format of the event.

To register for one of our upcoming events, please email us at

All news and updates on the Academy programme are shared in our weekly newsletter and via Facebook.

Get in touch

Don’t hesitate to contact us at
Of course we’re always happy to your receive feedback, inspiration and ideas!


Past Workshops

Wednesday, July 19 2017 | 7pm-8.30pm

A Journey Into the Sweet World of Sugar

with Akis Liokatis (workshop in English)

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 Akis Liokatis, originally from Greece, is a biochemist and a food enthusiast particularly fond of the Mediterranean eating traditions. He is part of ‘Pastamadre’, a food-education project that aims to raise awareness around food and to inspire healthy and enjoyable eating habits. He likes to speak about the molecules of life and to communicate to non-experts about basic food chemistry and how this translates to health.

The workshop

 Carbohydrates or sugars largely contributed to the growth and prosperity of ancient civilizations  but nowadays they are being held responsible for the obesity epidemic. What went wrong? Trying to understand this complex topic, Akis will guide us to the sweet side of food, using a mix of chemistry, personal stories and some Greek mythology.

Part 1: Carbohydrates in real foods

What are the differences between simple and complex carbs and why do we need them? What are carbohydrates in food? Akis will answer these questions through basic biology and food chemistry.

Part 2: Added sugars

Here we will elaborate on the consumption of processed foods by finding out what added sugars are and how to trace them.

Part 3: Natural vs artificial

All sweet sources are not created equal! Here Akis will talk about all the different types of natural and artificial sweeteners.

Part 4: Do it yourself

Evidently, the workshop will end on a sweet note. Using some concepts from the seminar, Akis will show how easy it is to prepare at home a snack of high nutritional value that can be consumed daily and at the same time satisfy a sweet tooth.

Tuesday, June 20 2017 | 7pm-8.30pm

Insects As Food:
Disgusting, Delicious, Sustainable?

with Andrew Müller (workshop in German)



Our host Andrew Müller used to breed butterflies and moths as a child but only asked himself about insect’s nutritional value after a trip to South East Asia where he conducted extensive research on local customs of using them as food. Right now he is finishing his Master’s in Sociology, focusing on insect as an empirical lens to look at the societal relations between humans and nature.


At first, eating insects can seem like the ultimate answer for sustainable eating and to end world hunger. Unfortunately, it is never that simple – and more political than one may think.

Part 1

Andrew will open the workshop by talking about the ‘entomophagy’ movement, his experience in South East Asia, the deliciousness of tarantulas and the unsuspected social and ecological issues that can arise from eating insects.

Part 2

We will then move on to an ethical and sustainable way to consume insects: honey bees. Beekeepers need to remove a significant portion of the drone brood to help control the spread of parasites and ensure the overall health of the beehive. These bees are being sacrificed anyway – and are therefore the perfect way to locally and safely eat insects.

Part 3

This last practical part is maybe the most exciting one. Beekeeper Malte Eismann, donated some bee brood and two Amateur chefs came up with a dish for everyone to taste.

Tuesday, May 16 2017 | 7 pm - 8.30 pm

No wine today! A round table on non-alcoholic pairings

with Nicole Klauß
© Drifting Epicure

© Drifting Epicure


In her former life, our host Nicole Klauß studied Romance studies, art history and journalism. Nowadays she dedicates herself fulltime to food & beverages: Nicole is consulting restaurants in terms of wine menus as well as as classic and alcohol-free pairings. Just recently she published her book on that particular topic: Die neue Trinkkultur makes you discover a whole new world by pairing non-alcoholic beverages with food.


Yes, it is possible to pair food with great drinks not containing any alcohol. We won’t be talking about alcohol-free wines or beers here – neither about Apfelschorle nor Coca-Cola. What we want to explore with our upcoming round table discussion are the many amazing and grown-up drinks that pair as good with food as their big alcoholic brothers do. Of course we will prepare things for you to try & taste!

Part 1 | Experience

We will start with a little introduction round and ask everyone about his/her experience with non-alcoholic beverages and food to get a lively discussion started.

Part 2 | So many options…

Based on everyone’s experience Nicole will give an overview of all the interesting and delicious non-alcoholic options there are: think of tea, shrubs, kombucha, juices… She will also talk about her personal involvement in the world of restaurants: what is the status quo in gastronomy when it comes to alcohol-free beverages? Which restaurants are performing the alcohol-free pairings the way it should be?

Part 3 | Cheers!

To give you a true impression of the amazing variety of alcohol-free pairings we will prepare some interesting beverages and food to try while we exchange and discuss the topic further – stone-cold sober of course.

Thursday, April 6 2017 | 7 pm - 8.30 pm

Sustainability – A buzzword or the future of foods?

A workshop with SoulSpice
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Our co-hosts for our upcoming workshop are SoulSpice: they are experts not only when it comes to spices – but especially in terms of sustainability. And that’s exactly what we want to talk about!


Our upcoming workshop will give you an overview of the philosophy of Chinese Medicine as well as the role & importance of food for individual wellbeing and health. Its focus will be one particular meal of the day: the warm breakfast and why it is such a powerful method to feel active and happy.

Part 1 | What’s the problem?

Which problems are caused by conventional agriculture or rather: why do we need a new business model for the food industry? Meret will explain challenges of our current situation such as waste, environmental pollution, economic imbalance and costs and how they affect everyone of us.

Part 2 | What can we do?

Meret will talk about potential solutions and what can be done better. She will introduce a sustainable business model including positive change and present SoulSpice’s very own approach, giving details on organic farming, fair and direct trade, investment in farming communities and much more.

Part 3 | What does the future look like?

In the final part we are taking a look into the future: is sustainability in the food industry a progressive and realistic business model? We will discuss what solutions a sustainable business model can bring and what we can all contribute to make our system more sustainable.

Wednesday, 8 March | 7 pm - 8.30 pm


In collaboration with Entretempo Kitchen Gallery & Cathrin Brandes aka KrautBraut
CFL Academy x MehrWert


Starting February 18th, Entretempo Kitchen Gallery in Berlin-Prenzlauer Berg has been turned into MehrWert for four weeks: a performative waste-free fast food restaurant installation dedicated to (food) waste and its re-use. Inspired by the byproducts of our food system, a collaborational workshop of Entretempo, CFL Academy and fermentation expert and book author Cathrin Brandes aka KrautBraut on March 8th 2017 showcases food leftovers and how assumed everyday ‚rubbish’ can be transformed into something edible and delicious. We will work with everyday veggies such as cucumbers, tomatos, onions, garlic and ginger to create relishes, sauces and even a beer!


The workshop will take place at Entretempo Kitchen Gallery, Senefelder Str. 29, 10437 Berlin.

Sunday, 26 February 2017 | 3 pm - 5 pm


with Rudi Fink & Franz Krachtowil


Franz Krachtowil and Rudi Fink, both born in Austria, share a deep interest and fascination for Chinese Medicine. Within the system of CM, food and nutrition play an important role to keep a human body and mind healthy. In an absolutely undogmatic way, Rudi and Franz will share inspirations and recipes that strengthen the body, keep your energy level high and stimulate all of your senses.


Our upcoming workshop will give you an overview of the philosophy of Chinese Medicine as well as the role & importance of food for individual wellbeing and health. Its focus will be one particular meal of the day: the warm breakfast and why it is such a powerful method to feel active and happy.

Part 1 | Introducing Chinese Medicine

Chinese Medicine is a holistic approach to prevent illness or deficits. Franz & Rudi will explain the five pillars CM is based on with an emphasis on the role of food & nutrition.

Part 2 | Why a warm breakfast?

The two experts will explain the benefits of a warm breakfast. Participants will learn why breakfast has such an importance, what it can do for you and what breakfast options they suggest.

Part 3 | Recipes & Cooking

To give you inspirations how to include a warm breakfast in your daily routine, Rudi & Franz will introduce different sweet and savoury recipes that we’ll cook together. Different teas and herbs will also be part of it. 

Wednesday, 25 January 2017 | 7 pm - 8.30 pm


Everything you "knead" to know. With Kathe Kaczmarzyk
KatheBread (1)


For the next CFL Academy workshop we welcome Levain Berlin’s fermentation enthusiast and mentor Kathe Kaczmarzyk as she guides us into a greater awareness for the world of sourdough bread. There’s more to bread than meets the eye as Kathe will lead a discussion through grains, milling & flour, the sourdough starter, and the importance of the fermentation of bread and grains related to our health and our guts. It’ll be everything you “knead” to know. There will be fresh Sourdough Boules and Danish Sourdough Rye baked up by Kathe along with some of her cultured butter as a topper!


Part 1 | Grains & Milling

Good bread starts with good flour and it all stems from the grain. Starting from the core of bread, Kathe will discuss what makes up a grain, what happens during the milling process, and what is occurring today with our grains and flour.

Part 2 | Fermentation

The beauty that is sourdough bread can be traced back to Ancient Egypt. It’s a wild ferment that would not exist without the aid of human intervention. With the simple powers of lactic acids from the sourdough starter, acetic acids occurring from natural yeasts found in the flour, water, and some salt, it’s how this one beauty gets to be.

Part 3 | A Good Gut

There’s a reason why sourdough bread has lasted the test of time. The combination of human’s development of flour joint with naturally occurring reactions within flour, water, and yeast that make bread, this natural fermentation process has always helped our bodies to be able to digest and attain the valuable vitamins and minerals that can be found in grains.

This workshop focuses on a better understanding of bread that is important for every bread baker! Keep an eye out for the next workshop which will be a more intermediate delve into the hand’s on process of working with and making sourdough bread.

Sunday, 27 November 2016 | 2 pm


with Markus Shimizu
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Markus Shimizu was born in Japan and has explored healthy and delicious food since childhood. More than ten years ago he started fermenting foods. While discovering the world of fermentation, Markus experienced firsthand how simple ingredients like soy beans and rice can develop highly complex and delicious flavours as miso or soy sauce: this is what you could call the “magical encounter with umami through fermentation”.


Part 1 | Umami

What exactly is Umami? What happens during fermentation? And what does the fermentation have to do with Umami? Which foods are naturally high in Umami and how can you increase it in your dishes? These will be the basic questions that we will discuss to kick off the workshop.

Part 2 | Making Dashi & Miso Soup

Before we will make our own Dashi and Miso Soup, we will clarify what Dashi is and how it is made. We will also get to know why Dashi is made the way it is. And of course we will get to enjoy the broth and soup we make!

Part 3 | Koji

We will compare the difference in Umami between fermented products and their original unfermented ingredients. We will also taste some dishes that are prepared with fermented products and make some Shio-Koji for everyone to take home and experiment with.

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Friday, 21 October & Saturday, 22 October 2016


Dinner, Presentation & Walk


For a special edition of the CFL Academy, Bon Bock & Contemporary Food Lab have brought together Jonathan Hamnett of Berlin-based Grunewald Foraging with chef Simon Schneeberger of Fritz Lambada restaurant, Winterthur Switzerland. Nutritious autumnal edibles sought by Jonathan and Simon will provide the foundations of an engaging dinner and informative presentation.

Participants will dine on a three course menu designed by Simon with seasonal ingredients plucked the previous day from local foraging locations. The dinner will be coupled with a presentation by Jonathan on their seasonal findings and the phenomenon of foraging as a whole. In conjunction with the dinner, CFL Academy has coordinated an exclusive foraging tour for the following day with Grunewald Foraging available to any of our adventurous guests that wish to strap on some hiking boots and follow Jonathan on one of his illuminating walks.


Grunewald Foraging

Under the title Grunewald Foraging, Jonathan Hamnett leads foraging courses and events in and around the Berlin-Brandenburg area. Whether participants join one of Jonathan’s tours out of culinary interest or pure curiosity, they can partake in the surprise and joy of discovering wild edibles. He has a quick eye for the seemingly imperceptible nuances of the road species he comes across and an entertaining knowledge of not only plant use but the cultural relevance, etymology and individual histories of each.

Simon Schneeberger

Simon Schneeberger is the head chef at the new highrise enterprise Fritz Lambada in Winterthur, Switzerland. Having honed his skills at places such as Rosso in Zürich and a brief stint at Noma in Copenhagen, he moved on to apply his talents at BROR which was founded by two former sous-chefs of Noma. Just this year he opened the restaurant Fritz Lambada with two partners where the cuisine hinges on regionally sourced ingredients, preferably picked within a 50km radius of the kitchen. This nurturing of close ties with local producers is central to enriching Simon’s menu and conscious cooking concept, all of which made him a perfect candidate for this collaboration and for the Bon Bock Residency.

Bon Bock

Bon Bock is a new Berlin based event platform and residency program focussed on bringing together Culinary and Contemporary Arts and Culture. As part of its residency, Bon Bock invites young and creative thinking chefs to partake in the living experiment that is Berlin, and to introduce them to the city’s vast food and arts culture scene.


As this is a special edition of the CFL Academy, participation is not for free this time.
Tickets are available via Eventbrite now: 40.00 EUR for Dinner only / 50.00 EUR for Dinner & Foraging Walk

The time & meeting point for the foraging tour on Saturday will be announced early next week.

Sunday, 14 August 2016 | 3 pm - 5 pm


A field trip to Berlin's busy bees
Bildschirmfoto 2016-07-13 um 17.56.44

About the field trip

Malte Eismann started beekeeping in his Neukölln-based garden back in 2007, and was receiving his Bioland certification in 2013. We are selling his honey at our own deli Candy on Bone – not only because it is one of the most local products we are able to stock in our shelves, but also one of the tastiest honeys we have tried in Berlin.

Our upcoming CFL Academy event offers the opportunity to get to know Malte and his bees. As he has just finished his annual honey production, we are going on a field trip to visit him and his little hard-working companions in the garden. And believe us: there is a lot to discover in the world of bees & beekeeping.

Malte will not only show but also explain his colony of bees to you and tell you more about what it means to be a beekeeper, producing honey as organic as possible. And we will not let you go without having tried this years fresh harvest…

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Wed, 10 August & Thu, 11 August 2016 | 6.30 pm - 9.30 pm


with Mr. Wu from Beijing
Herr Wu_1_B:W


A very special workshop is coming up – with a special guest from Beijing: Chinese noodle master Wu will join us for two nights, explaining and teaching us how to make Jiaozi and hand-pulled LaMian!

Mr Wu was born in the Gansu province, not too far from Lanzhou, China’s capital of noodles, where he lived in a traditional cave, working as a shepherd. The region was hit by drought which forced Mr Wu to move to Beijing in 1994, where he learned the art of making LaMian – hand-pulled noodles. Since 1999 Wu operates the LaMian section in the student canteen of the Beijing International Studies University, in 2012 he opened his first restaurant. Today he consults and manages multiple restaurants in Beijing and has trained more than 60 LaMian masters who own their own restaurants.


Part 1 | INTRO

We will start with a little Q&A on Mr Wu’s relationship with noodles. His extraordinary story is worth listening to before we get our hands on the dough and learn how to make Chinese noodles ourselves.

Part 2 | DOUGH

No perfect noodles without the perfect dough. Mr Wu will explain the secret of the dough variations for Jiaozi and LaMian and show us how to make that special dough for Chinese noodles.

Part 3 | JIAOZI

We will prepare two different variations of noodles with delicious fillings, called Jiaozi. Everyone will be involved in cutting, stuffing and shaping.


Over many years Mr Wu mastered the art of hand-pulled noodles. After a demonstration of this beautiful craft you will get the chance to try pulling the dough yourself – of course with Mr Wu’s help. He will take you by the hand and guide you through the elegant procedure of making LaMian.

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Saturday, 4 June 2016 | 4 pm - 7 pm


A workshop on funky foods & fizzy beverages
CFL Academy_04_Fermentation (1)

About the workshop

Together with Cathrin Brandes – also known as “KrautBraut” – we will ferment spring vegetables, make some hot salsa and a fizzy beverage!

Part 1 | Ferment-what?

Cathrin discovered her fascination and love for fermented foods years ago. In the first part of our workshop she will give an introduction about bacteria, cultures and wild yeasts that work together to create delicious and healthy pickles and other foods and beverages. Learn about what exactly happens in the fermentation process, why fermented foods are good for you and how to ferment different things at home.

Part 2 | Ferment-it!

Hands on! Cathrin will explain step by step how to easily ferment spring vegetables: carrots and cucumbers will find their way into the pickle jar. Afterwards things are getting are bit hotter:
We will make a hot & spicy BBQ salsa. And to stay hydrated: Learn how to make a refreshing raspberry lemonade from water kefir!

Thursday, 19 May 2016 | 7 pm - 9 pm


with Alexandra Rehberger from Viniculture
_c_Domaine Mosse


Together with Viniculture’s sommelière Alexandra Rehberger we will share insights about the origins and history of natural wine making. Starting off with Rudolf Steiners anthroposophical approach, Alexandra will tell us more about natural wine pioneers practicing biodynamic winemaking in France in the 1970s. An overview of the first wave of natural wine in the 80s,
also mainly happening in France, will lead us to today’s global movement and the question
whether natural wine has come as a trend – or is here to stay.

Of course there will be well selected liquids to illustrate what we are talking about…

Thursday, 14 April 2016 | 7 pm - 9 pm


with Dr. Prateep Beed, Dr. Arndt Pechstein & Dr. Fabian Feutlinske from Biomimicry Germany

CFL Academy_Packaging_oranges


Have you ever wondered how ‘nature’ packages food differently from us humans? With a passion for respecting natural biodiversity and understanding sustainability in the ecosystem, Biomimicry Germany let themselves be inspired from nature. We will explore innovative packaging strategies that fruits and other natural food sources use, experience new opportunities of integrating such ideas into new designs and daily life, and exchange our experiences about sustainability in the packaging world.



We will introduce you to the method of Biomimicry and let you explore ‘food’ to connect you with ‘nature’. It sounds trivial but the wonders of how every orange or an avocado or an egg preserves and protects itself are eye opening.


We will widen our senses and learn how to integrate clever and adaptable design strategies found in nature. Through case studies and an interactive part in the workshop we will delve into the real potential of Biomimicry for creating sustainable product design and systems solutions.

Part  3 |  EXCHANGE & EAT

We will end the workshop with a little tête-à-tête while the chefs prepare some lovely dishes with the food we explored.

Saturday, 12 March 2016 | 4 pm - 6.30 pm


with Dr. Johnny Drain



For our first CFL Academy workshop in 2016 we invite Dr. Johnny Drain to Berlin for a workshop about butter. Using his background in chemistry and experience of cooking he carries out food research projects and writes about food – his primary passion in life. His research project for Copenhagen’s Nordic Food Lab involved the creation of new delicious butters and exploring the potential for ageing them. Within the workshop we’ll learn more about our favourite fat, how to make it and how to make it even more delicious.


Part 1

Learn about the presence and effect of lactic acid bacteria by comparing the taste of cultured and uncultured cream before churning your own basic butter the old-fashioned way and create an underchurned and a compound butter.

Part 2

Bring your jars! We’ll be using buttermilk, the delicious and healthy by-product, to prepare lacto-fermented pickles and a buttermilk dressing & remoulade.

Part 3

We’ll end the workshop with a little picnic to taste the results of our buttery experiments.

(images by Yasmina Haryono)