Learn to make authentic Bavarian classics including Weißwurst, Spätzle egg noodles, and Apfelstrudel with professional chefs at Munich's leading cooking school. Includes beer pairing and recipe booklet.
Kochschule München is one of Munich's established culinary schools, offering hands-on instruction in traditional and contemporary Bavarian cuisine inside a purpose-built professional kitchen in central Munich. This 3.5-hour class focuses on the defining classics of the Bavarian repertoire, with instruction delivered by professional chefs trained in both restaurant cooking and culinary education.
The session opens with an introduction to Bavarian food culture — its emphasis on seasonality, dairy farming, game, and the enduring influence of monastic kitchen traditions — before participants divide into working groups at individual cooking stations. The class covers three preparations simultaneously, with the chef moving between stations to offer guidance.
The Weißwurst-making segment begins with meat preparation and correct seasoning — lemon zest, flat-leaf parsley, ginger, white pepper, cardamom, and mace — followed by the technique for stuffing natural pork casings. Getting the texture right (the sausage should be firm enough to hold its shape yet yielding when bitten) is a technical point the chef demonstrates carefully. The Spätzle section teaches two techniques side by side: the traditional Spätzlehobel board-and-scraper method used in Bavarian home kitchens and the hand-roll approach common in restaurant settings. Both produce the soft egg noodles that accompany roasts, cheese-baked dishes, and virtually every main course across Munich's beer halls and gasthouses.
The Apfelstrudel component teaches proper dough stretching — the dough should be thin enough to read a newspaper through — and the correct ratio of apple, toasted breadcrumb, butter, sugar, and cinnamon for a filling that stays moist without making the pastry soggy. The chef explains the dish's Viennese origins and the path by which it became embedded in the Bavarian kitchen.
The class concludes with a seated meal at which participants eat what they have cooked, paired with Bavarian beer chosen to complement the savory courses. The chef explains each pairing with reference to the 1516 Reinheitsgebot and Munich's distinctive brewing landscape. A recipe booklet covering all three dishes is provided to take home.
The class is conducted in English. Dietary requests including gluten-free Spätzle alternatives can be accommodated with advance notice. The $85 price covers ingredients, instruction, aprons, the three-course meal, beer pairings, and the recipe booklet.
Good to know
- Operator
- Kochschule München
Highlights
- Make authentic Weißwurst from scratch — mixing, seasoning, and stuffing natural casings under professional guidance
- Learn two techniques for hand-making Spätzle egg noodles alongside an experienced Bavarian chef
- Stretch and fill a traditional Apfelstrudel using the thin-dough method inherited from Viennese pastry tradition
- Sit down to a full three-course Bavarian meal with Bavarian beer pairings explained by the chef
Tips for visiting
- Arrive having eaten lightly — participants eat a full three-course meal at the end of the 3.5-hour session
- Wear comfortable clothes that can handle flour and meat juices; an apron is provided but sleeves catch splashes
- Notify the school of dietary restrictions when booking — gluten-free Spätzle alternatives and other substitutions need advance preparation
- Book at least a week ahead; weekend classes fill quickly during Oktoberfest season (late September to early October)
Frequently asked questions
Is prior cooking experience required?
No prior experience is needed. The class is designed for beginners through confident home cooks, and professional chefs provide step-by-step guidance at each station throughout the session.
Are dietary substitutions available?
Yes. Gluten-free pasta alternatives and dairy-free strudel variations can typically be arranged with advance notice. Contact Kochschule München directly when booking to confirm which substitutions are possible for a given date.
What is included in the $85 price?
The price covers all ingredients, professional instruction, an apron, the three-course Bavarian meal eaten at the end of class, Bavarian beer pairings, and a printed recipe booklet to take home.
What is the group size and how long does the class run?
The class runs approximately 3.5 hours including the seated meal. Group sizes are kept small to ensure each participant has meaningful time at the cooking station and individual feedback from the chef.