Kochstudio Pöschel takes closed groups of up to 40 guests for private and business events built around cooking: an evening where the group cooks together, a front-cooking dinner where the chefs cook in front of the guests, or an exclusive menu planned for one chosen date. The studio covers about 200 square meters on a former factory floor at Beckhausstraße 1 in Bielefeld and opens only by appointment, so a booked group has the room to itself.
Seminars and company events
For a company, the studio works as a place for a team evening, a client dinner or a celebration where guests take part instead of only sitting at a table. The team plans the format with the organizer: guests can cook every course themselves under the guidance of the chefs, watch the chefs cook at the counter, or mix both. The studio describes these closed events as open to a single host or a group, in a private or a business setting.
Requests go in writing, and an email is enough. The studio replies with a written offer, and the booking becomes binding once it is confirmed by email. At that point the organizer gives a billing address, the number of guests and the chosen menu. Dates are free to choose, since the studio has no fixed opening hours.
Rooms and capacities
The event space is one open studio of about 200 square meters, with up to 40 guests at the same time. It was a factory floor before the team renovated it more than 20 years ago, and the interior has a French country style. The kitchen is fitted with current Miele equipment, and aprons are provided for every guest who cooks.
The studio's public cooking classes give an idea of working sizes: depending on the course, 20 to 28 people cook at once, with a minimum of 8 participants. A closed event can go up to the full 40 guests, which suits a dinner format where part of the group cooks and part of it eats.
Catering
All food is cooked on site by the studio team, so no outside caterer is needed. In the Chef's Table format the chefs prepare a three-course menu while guests sit back. For a closed event the menu is written for the occasion with the organizer. The studio works with first-class products and may adapt a dish when an ingredient is not available on the day. Guests who bring their own wine pay a corkage charge per opened bottle.
History and setting
Andreas Pöschel opened the studio in 1998 as the first cooking school in Bielefeld. Before that he won the German junior chefs' championship three times, received prizes and scholarships, and cooked in kitchens in several countries. He also works as a food stylist. Today a team of trained cooks and hosts runs the classes and events, and the studio has been teaching groups for more than 20 years. Its stated rule is to treat every guest the way the team would want to be treated.
Getting there
The studio is at Beckhausstraße 1, 33611 Bielefeld, in a central part of the city. Bookings and questions go to the studio by phone or email, and the team fixes the time of each event with the host.
