Heiko Antoniewicz

Heiko Antoniewicz

Heiko Antoniewicz (born November 10, 1965 in Dortmund ) is a German cook and cookbook author.

Life

After completing his training, Antoniewicz switched to Gerhard Gartner in the Gala restaurant in Aachen . In 1989 he became deputy head chef under Berthold Bühler at the Résidence in Essen .

In 1992 he founded the Art Manger dinner service . After the end of the dinner service, he began in 2004 as kitchen director at the Frankfurt caterer Kofler & Company and was twice named caterer of the year . Since 2006, Antoniewicz has been working as an independent consultant and trainer in the areas of molecular cuisine, catering, quality management and product development.

His first book "Finger Food - The Coronation of Culinary Art" was about avant-garde cuisine. The book won the World Cookbook Award as “Most Innovative Cookbook in the World”. This was followed by “Daring Cooking” and “Molecular Basics”, which deal with molecular cuisine. With “Bread” he left the classic kitchen path, it was named “Best Bread Book in the World” by the World Cookbook Award. "Sous Vide" is a basic work for vacuum cooking , it has been translated into English. “Flavor Pairing” is an atlas of flavor combinations.

His work not only deals with the basics of cooking techniques, but also always with the future of cooking. In September 2018 he was elected from among his colleagues for the third time in a row to be the driving force behind Germany's gastronomic scene and for the first time a national hero . In September 2019 he was elected the driving force behind Germany's gastronomic scene for the fourth time in a row .

As managing director of Antoniewicz GmbH, he has been a consultant for innovative culinary concepts or products since 2008, as well as a lecturer in Europe and Asia.

His recipes are based on the techniques of sous vide cooking and the use of nitrogen .

Books

• With Ludwig Maurer : Wild forest: The cookbook. Matthaes-Verlag, Stuttgart 2019, ISBN 978-3-87515-438-2 .
• With Michael Podvinec, Nikolai Wojtko: Umami . TreTorri Verlag, Wiesbaden 2018, ISBN 978-3-96033-044-8 .
• Vegetarian. Green glamor. Matthaes-Verlag, Stuttgart 2017, ISBN 978-3-8751-5425-2 .
• With Ludwig Maurer, Michael Podvinec: Refining meat, fish and vegetables. Matthaes-Verlag, Stuttgart 2017, ISBN 978-3875154221 .
• With Michael Podvinec, Thomas Ruhl: Fermentation . Edition Fackelträger Cologne 2015, ISBN 978-3-7716-4565-6 .
• With Adrien Hurnungee, René Riis: Raw material . Matthaes-Verlag Stuttgart 2015, ISBN 978-3-87515-405-4 .
• Flavor Pairing - The game of flavors . Matthaes-Verlag Stuttgart 2013, ISBN 978-3-87515-076-6 .
• Finger food - the culmination of culinary art . Matthaes-Verlag Stuttgart 2013, ISBN 978-3-87515-015-5 .
• Sous-vide . Matthaes-Verlag Stuttgart 2012, ISBN 978-3-87515-067-4 .
• Bread - The Baking / Cookbook . Matthaes-Verlag Stuttgart 2010, ISBN 978-3-87515-045-2 .
• With Klaus Dahlbeck: Bold cooking - molecular techniques and textures . Matthaes-Verlag Stuttgart 2008, ISBN 978-3-87515-024-7 .
• Molecular Basics - Basics and Recipes . Matthaes-Verlag Stuttgart 2009, ISBN 978-3-87515-032-2 .
• Cooking culture with absinthe . Klartext-Verlag Essen 2002, ISBN 978-3-89861-167-1 .
• Award-winning menus from young top chefs. Südwest Verlag Munich 2008, ISBN 978-3-517-08413-8 .

• Olive Oil - The Cookbook . October 2015 by Bastian Jordan
• From Farm To Grill. - 2015 from Rösle
• Meat . Ludwig Maurer - Guest contribution, Cooking with Sous vide 2014
• Cooking as we like it . Gerhard Besler - 5 regional recipes 2013
• The cook . Martin Suter - recipes, adaptation of traditional Ayurveda recipes in molecular recipes 2012
• Modernist Cuisine: The culinary revolution . 2012 German edition
• Gutes meat - Otto - meat cuts 2012
• Freshwater fishing. - 2011
• The young cook. Edition: 2009
• Avant-garde: molecular cuisine and other progressive cooking techniques. 2008
• Vodka . Bar food with oval vodka, 2007

Awards

• 1987 Winner German Salmon Champion
• 1990 winner of the Chef of the Year competition
• 2000 winner of the Noilly Prat Trophy
• 2005 Melitta Cup winner
• 2007 Gold Medal for Finger Food (Gastronomic Academy Germany / GAD)
• 2008 World Cookbook Award for "The world's best innovative cookbook" for finger food
• 2009 silver medal for bold cooking (GAD)
• 2010 World Cookbook Award for "The best innovative cookbook in the world" for "Bread"
• 2013 3 FAZ stars for "Flavor Pairing"
• 2014 Favorite of the Year FAZ award for innovation
• 2015 Awarded the special prize of the Westphalian Gastronomy Prize
• 2015 3 FAZ stars for "Fermentation"
• 2016 Best of the Best Awards: 2016 impetus
• 2017 Best of the Best Awards: Driving force 2017
• 2018 Best of the Best Awards: Driving force 2018 - National hero 2018
• 2019 Best of the Best Awards: Driving force 2019

Television appearances

• In 2014 and 2017 he was a guest judge on the cooking show The Taste .
• 2007–2009 Planet Wissen , WDR, on various culinary topics
• 1988 So isses , WDR with Jürgen von der Lippe

Web links

• Own website
• Literature by and about Heiko Antoniewicz in the catalog of the German National Library
• Heiko Antoniewicz in the Internet Movie Database (English)

Individual evidence

1. ↑ ^{a b} Gastrotel , No. 6/2016, p. 14.
2. ↑ cafe-future.net: World Cookbook Awards: 'Fingerfood' awarded by Heiko Antoniewicz
3. ↑ ahgz.de: “Bread” receives a cookbook award
4. ↑ http://www.chef-sache.eu/awards/
5. ↑ Best-of-the-Best Awards 2019. In: CHEF-SACHE. Retrieved January 23, 2020 (German). 
6. ↑ chef-sache.eu: Best-of-the-Best Award 2016 ( Memento of the original from November 14, 2016 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.  
7. ↑ Awards - CHEF-SACHE. Retrieved September 21, 2017 . 
8. ↑ Awards - CHEF-SACHE. Retrieved October 8, 2018 (German). 
9. ↑ Best-of-the-Best Awards 2019. In: CHEF-SACHE. Accessed October 1, 2019 (German).