Through Punkt Kultury, we offer hands-on culinary workshops led by expert chefs and educators, open for all levels of experience. As more companies go global, our workshops help foster team-building, cultural sensitivity, and culinary skill through the art of food.
Workshops will be in professional cooking studios, cool locations or even outdoors. You’ll learn how to create and prepare traditional dishes under energetic master chefs. Kitchen equipment and ingredients (both local and exotic) will be provided as part of the workshop package.
Every workshop is crafted to provide a blend of culinary instruction and cultural knowledge. While learning how to prepare ingredients and dishes, you’ll simultaneously journey through cultural history and etiquette—all in a fun kitchen environment with extraordinary people.
Venetian-born Alfredo is the head chef of Culiinaria Italiana in Warsaw, Poland. Although he was born in Venice, he has lived in Poland for much of his life, and even has a doctorate in history focused on the rebuilding of Warsaw.
His book, Dante’s Kitchen, is as much a culinary workbook as it is a humorous account of two Italians braving the winters of Poland. For many years he has used his expertise to educate others in cooking workshops for a variety of culinary studies.
Tiramisu made an international career only after World War II, when the Italian soldiers in Allied captivity received packages of this dessert and other soldiers consumed it.
Some speculate that risotto was brought by Marco Polo from China. But this is not the true origin story of Italian risotto. Rice Pilaf originated in China, and the dish traveled back through the Middle East, making its way to Italy by Italian fighters in the Crusades. By the 11th century, Arabs and Italians had analogous versions of the dish, full of spices and flavor, but Risotto is a true Italian dish. It is most notably unique by its usage of wine, while alcohol consumption (and in cooking) is mostly forbidden in the Middle Eastern and Arabic countries.
A half-Polish, half-Lebanese native from Beirut who currently resides in Warsaw, Samar blends and bends the flavors of Arabic and Eastern European cuisine. She runs professional workshops in culinary training and has her own radio show, JemRadio.pl.
Through experimenting with the senses, colors and fusions, she celebrates the thin boundary between common traditional meals and exploring new, undiscovered flavors and pairings between Arabic cooking and Eastern Europe.
In Lebanese cuisine, butter and cream are rarely used in savory dishes. Instead, food is often cooked simply, baked or grilled fresh ingredients, or quickly sautéed in olive oil. Fresh ingredients are the staple of cooking, meaning each season dictates what cuisine will be made during specific times of the year.
Like Spanish tapas, many small, dazzling snack dishes are part of Lebanese dining. Lebanese restaurants and cafes will often serve a wide array of small sides and appetizers that range across a huge variety of flavors, colors, ingredients and spices.
Semi-finalist of the hit TV show Masterchef in Poland in Season 1, Michał runs cooking workshops for adults and children across Poland. He works at the intersection of media, PR and food with a background as a barista, animator, and catering manager.
Italy is his primary source of inspiration, where he visits at least once a year for the last fifteen years, enjoying local people, language and of course, the food.
Aside from the typical fare of meat, potatoes, grain and dairy, wild forest ingredients are abundant and widely gathered in Poland. Jagody (small wild blueberry), wild strawberries (poziomka), mirabelka (mirabelle plum), mushrooms, herbs, and plants for soups are just some of the wild hand-gathered foods unique to the region. Primarily in Summer and Fall, family or school trips will journey into the woods to gather wild ingredients. Some even make living off gathering and selling them in major cities or along major highways.
Traditional Polish dishes include pierogi (boiled or fried dumplings) stuffed with various fillings in thin, sheeted dough. But there are also sweet versions of Polish pierogi made with fresh seasonal fruit, including strawberries, raspberries or blueberries, topped with sweet cream and sugar dusts.
Co-owner of the Shabu Shabu restaurant in Warsaw, Linh Nguyen has been cooking since the age of 7 and teaching others how to cook traditional Vietnamese dishes. You’ll find her re-creating cuisine with her mother or at a farmer’s market most days.
With expertise in Northern and Southern Vietnamese cuisine, she offers a wide range of culinary treats, from “beginner” dishes like spring rolls to “advanced” dishes like fried silk worms with lime!
Even the most common Vietnamese dishes pay careful attention to satisfying the palate. Herbs like mint, lemongrass, Thai basil, and coriander cut through meaty flavors or cleanse the palate. Minimum use of cooking oil keeps ingredients fresher and healthier, while opening up the palate to more fragrant ingredients like fish sauce, soy sauce, fruits and vegetables. Many dishes include all of the five fundamental taste senses (spicy, sour, bitter, salty, sweet) and often umami, the sixth taste sense whenever pork or shrimp are used.
Vietnamese cuisine doesn’t use many expensive or exotic ingredients. For example, fish sauce (a staple of Vietnamese cooking with bold flavors) is typically made with fermented fish scraps and salt.
Finalist of MasterChef in Poland and owner of Flavor of Armenia, Diana Volokhova brings the cuisine of the Caucasus to Poland and is a spokeswoman for Armenian culture and history.
She leads culinary training workshops and events designed to bring together Polish and Armenian cuisine with a balance of the traditional and modern. She brings new recipes to life at her own seasonal cafe.
Armenia is among the first regions in the world to produce wine. The fertile valleys of the Caucuses are home to vineyards with high quality grape production. Traditional winemakers still produce their product in the same way their ancestors did, by fermenting them in karases, or traditional clay pots.
Armenian cooking relies on the quality and freshness of ingredients, not primarily spices, which is more popular in neighboring countries to the east (Georgia and Azerbaijan). Fresh vegetation and herbs are used extensively, and dried herbs are used in winter dishes when fresh ingredients are unavailable.
Zippy Desk Sp. z o.o.
Address: Lasek Brzozowy 13/68
02-792 Warszawa, PL
NIP/VAT-ID: PL 951-236-39-63