A Culinary Encounter of the Special Kind

 
Meyer’s KochWerk – cooking & conference is the jewel in the crown of the Meyer culinary empire, which includes two butcher’s shops selling less and less meat and more and more take-away meals, not to mention Holbein’s restaurant in the Städel artmuseum and a major event-catering business. Total annual revenues of the family-runbusiness: €15 m.
 
Opened in August 2006 and an immediate hit, the cookery school on the third floor above a lounge and conference room has around 180 sq m of space. The highlight – literally – is a roof terrace covering 200 sq m and offering a wonderful view of Frankfurt’s skyline. The atmospheric backdrop: relaxed, communicative,design oriented. The high-end hobby kitchen has 12 cooking units and enough space for 12-30 people.
 
More a cooking studio than a school, the concept is primarily aimed at events: between 80 and 100 a year or, on average, two a week, according to Johannes Ballmann. He runs and/or supervises the culinary encounters of a special kind in the usual Meyer way: from ‘active cooking’ and ‘flying buffets’ to 8-course dinners of the highest standard.
 
Prices per event depend on arrangement, intention and product quality and are graduated in accordance with the number of participants. For example, a ‘Chef Table’ with 3 to 6 courses, including wine, and roomhire, is likely to cost from €145 to €185 per person.
 
www.meyer-frankfurt.de
 

 
| 24 April 2007 |