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Culinary workshops

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.

Alfredo Boscolo

Cuisine: Italian

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.

Interesting facts

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.

Examples of what you’ll make

  • Pesto Genovese with Spaghetti is an Italian green pesto sauce originating from Genoa, the capital of the Italian region of Liguria. It uses basil, parmesan, pine nuts and olive oil with garlic and salt and several hundreds of years of history.
  • Tiramisu is a popular Italian dessert, but not many know of its legendary origin stories and conflicting histories. Venetian Tiramisu is distinctly unique in recipe, creation and has a history that dates back to time immemorial.
  • Risotto with Chanterelles and Saffron is a dish of northern Italian cuisine, cooked with broth to a creamy consistency. Many types of risotto contain butter wine and onions and, as with any traditional italian dish, packs a bunch of history.

Samar Khanafer

Cuisine: Lebanese

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.

Interesting facts

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.

Examples of what you’ll make

  • Hummus is a well-known dip, spread or paste (depending on where you’re from), made of chickpeas and various ingredients (also depending on which version you make). It is a staple of the Lebanese diet.
  • Kafta comes in many forms: casserole, kebab, or meat-skewers of lamb or beef, usually handmade and extremely flavorful and fragrant. The dish employs many spices and ingredients to pack an extraordinary punch of flavor.
  • Knafeh is the national cheesecake of Lebanon. Layers of ricotta and mozzerella cheese pastry soaked in a sweet flowery syrups.

Michał Muskała

Cuisine: Polish

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.

Interesting facts

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.

Examples of what you’ll make

  • Borsch is a beetroot soup with a distinctive red color and sweet and sour flavor. Typically cooked with beef stock, borsch is often enriched with other meats, and dished up with sour cream.
  • Pierogi ruskie is made with unleavened dough shaped into semi-circles are filled with fresh curd cheese, boiled and minced potatoes, and fried onions. Boiled (and sometimes later fried), they’re served with gravy or sour cream.
  • Mazurek is a family of very sweet cakes baked for Easter. Covered with a thick layer of icing and and dried fruits and nuts in decorative patterns, the nutty mazurek is on the list of Polish traditional products.

Linh Nguyen

Cuisine: Vietnamese

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!

Interesting facts

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.

Examples of what you’ll make

  • Beef Phở is a Vietnamese noodle soup consisting of broth, rice noodles (bánh phở) herbs and meat. It’s a popular street food in Vietnam, but has exploded in popularity all over the world where it’s eaten as breakfast, lunch and dinner.
  • Vietnamese Rolls are assorted (fried or fresh) rolls with noodles, herbs, veggies and meat wrapped in rice papers. The fried versions with minced pork are typically called egg rolls while the fresh versions are called spring rolls.
  • Tapioca Pudding is a sweet pudding made with tapioca and milk, cream or coconut milk. The pudding is best made from scratch using tapioca in different forms (flakes, meal, sticks or pearls).

Diana Volokhova

Cuisine: Armenian

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.

Interesting facts

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.

Examples of what you’ll make

  • Byorek is pie-like appetizer typically made with phyllo pastry dough and stuffed with cheese or spinach. There are many other versions from different versions including Su byorek, Msov byorek, Semsek and Lenten byorek.
  • Hapama, often prepared for the holiday season, is a stuffed pumpkin with various fillings. It’s typically filled with boiled rice, dried fruits and nuts, and topped with honey, cinnamon and sugar.
  • Dolma is made of vine leaves stuffed with minced veal, pork, rice, vegetables and herbs, usually served warm with garlic yogurt or tahini. There are also meatless versions served cold.

Invoice information

Zippy Desk Sp. z o.o.
Address: Lasek Brzozowy 13/68
02-792 Warszawa, PL
NIP/VAT-ID: PL 951-236-39-63