Gastronomy Consulting „Optimization Workshop for Dishes“, by Ingo Hettig

Take part in an exclusive 6-hour workshop with Ingo Hettig, one of Europe’s leading fine dining experts and consultant for MICHELIN-starred restaurants.
+ limited to 7 ambitious chefs
+ cook and present your own dish from the current menu 
+ get personalized feedback and a proven evaluation method
+ learn how to elevate your creations to MICHELIN standards and stars

Practical information: 

Location:  EtsNord factory test kitchen in Tallinn, warehouse 11 
Time and duration of workshop: 14th of November, 10:00–16:00 (6 hours)
Workshop is free of charge (the participant covers the cost of raw materials used for preparing the dish)
Consultant: Ingo Hettig 
Register until 28th of October: registration form 
Participants will be announced: 31.10.2025

The working language is English, and translation will not be provided.

The workshop is organized in cooperation with Visit Tallinn, The Estonian Chefs Association and The Estonian Hospitality Cluster.

Additional information: 

+ the chefs are free to choose one dish from the current menu of their restaurant. This can be either a cold or hot starter, a main course or a dessert from the restaurant
+ Ingo Hettig will evaluate these dishes with his proven method and will give the chefs important hints and tips to optimize their dishes. The participants are taught the method so that they can use it themselves in their restaurants in the future.
+each participant will receive the completed evaluation form for each single dish. This will be explained in a conversation in the entire group of participants. The goal is also for participants to give each other feedback. Therefore, each participant will also taste the dish of the other participants and give personal feedback. This means that each dish is cooked at least 8 times (7 participants/chefs + Ingo Hettig). 
+ it is important that the participants either bring their components for their dishes prepared or do the prep-work and mise-en-place in the workshop kitchen before the start of the workshop! This is the only way to adhere to the strict schedule, which tells each participant the time when his dish will be presented to Ingo Hettig. 
+ a precise schedule is drawn up with the organizer, at what time each chef presents his dish to Ingo Hettig and the group.

Preliminary schedule:

10:00 Introduction to the Workshop (method and schedule)
10:45 presentation and discussion of… dish 1 (chef 1)
11:30 dish 2 (chef 2)
12:15  dish 3 (chef 3)
13:00 dish 4 (chef 4)
13:45 dish 5 (chef 5)
14:30 dish 6 (chef 6)
15:15  dish 7 (chef 7)
15:45 final discussions of learnings and summary of workshop
16:00 planned end

We kindly ask that all chefs attend the workshop in its entirety, from start to finish.