ESTHER'S COOKERY
About Esther Erwteman
and the cooking studio in Amsterdam
Actually, this is not about me, but about us. Because you want to go to a cooking studio in Amsterdam and then you want to be sure that it is a wonderful experience. My name is Esther Erwteman, owner of Esther’s Cookery, and with a surname like that you can only do ‘something with cooking’. Although that wasn’t always the case — but first more about the cooking studio.
The only vegetarian cooking studio in Amsterdam.
The sustainable and vegetarian cooking studio, where everyone enjoys cooking and eating
Esther’s Cookery is an attractive cooking studio where everyone is welcome and can experience a culinary top evening. My belief is that anyone can cook if you know how. And that is proven by the 250 guests who come to prepare the most delicious dishes every month in the cooking studio in De Pijp. Completely according to the principles that I believe in: with what is available in season, only vegetables and above all very tasty. That is exactly what makes Esther’s Cookery distinctive: delicious food that (not so) happens to be meatless. With my knowledge of vegetable cuisine and my passion for good food, I show and taste to everyone that meat is not necessary for a delicious meal. You don’t have to replace it — with the right guidance and the best ingredients, you’ll enjoy cooking and eating.
After a visit to the cooking studio in Amsterdam you feel like cooking (more) at home, you discovered all kinds of new flavors and dishes, you know my secret skills and you go home with a love-filled stomach and a satisfied feeling. Are there leftovers? Then you will also receive it, because throwing food away does not fit with the sustainable cooking studio that Esther’s Cookery is.
Esther has already conquered my heart with her Cookery: the interior, the atmosphere, Esther herself and of course the food.
The cooking studio in a nutshell
Unhampered by knowledge and skills, I started Esther’s Cookery. Alone, without a background in hospitality and business management. But with a good idea: that the guests leave and say “that they made ten dishes, that it was all super tasty and not that difficult at all”.
It succeeds, with two cookbooks, more than 27,000 followers on social media and an enormous amount of reviews that help expand the cooking studio as a result. The wonderful experience I offer you comes from working with good ingredients and by giving you my full attention.
At Esther’s Cookery you don’t follow a workshop where you get a recipe and you can figure it out yourself. It’s about cooking with me and with love. I will take you on an adventure and let you discover the delicious vegetable kitchen, so that you gain confidence and pleasure in cooking. Eating is a social and cheerful activity in this Amsterdam cooking studio. You will gain knowledge (from peeling ginger with a spoon instead of a knife, to what you do to achieve certain flavors) while enjoying a delicious experience.
I now run Esther’s Cookery together with my husband and partner Jaier Weissman: me from the kitchen and Jaier is the vegetable garden chef. Jaier was born and raised in Amsterdam, trained at the film academy and retrained as an addiction coach in 2012. Now Jaier ensures that the cooking studio looks beautiful and attractive and that we cook with the best ingredients. And our daughter Sara, who tastes the new recipes with just as much love as her parents.
A workshop will give you more confidence, fun and skills in the kitchen over a fun night that just happens to be meatless.
Love for food, offering service, caring and cooking are instilled at an early age
Although I was trained as a nurse and traveled all over the world to make education for doctors and nurses, it was really all about food. I lived in Israel, Ghana and India and was always looking for the best dishes and flavors. With hands and feet I asked if there was no meat or fish in the dish. If not, I put it in my mouth with love. That made me encounter an enormous amount of stories, recipes and flavors.
The breeding ground to make my big dream, the professional cooking studio, come true in 2016. In addition to that love for food, service, care and cooking have also been instilled from the young spoon. Bringing people and different cultures together through food — that’s the ideal combination I had in mind when I started Esther’s Cookery: cooking together, eating together and living together in the Amsterdam cooking studio.
What others say
We regularly receive great reviews from our guests. Below a collection!
Esther's Cookery in the press
Esther has been in the press many times in recent years. She cooked live at Koffietijd, she makes the podcast Esther & Esther to the boil for the EO and her love for the vegetable kitchen was on the front page of Het Parool a number of times.
In de Kookboekenclub spreekt Esther met literaire jeugd idool Ronald Giphart en Chef Danny jansen
over TAHIN. Volgens Esther is sesam een klein zaadje die je hele keuken kan samenbrengen. Echt goud. Waarom zo’n eenvoudig ingrediënt als tahin Ronald en Danny achterover doet slaan hoor je in de aflevering Vloeibaar Goud.
In deze aflevering van Smaakmakers kwam Zegert van der Linden bij Esther langs.
Zij spraken elkaar al eerder, toen over de Joodse keuken en haar eerste boek Nosh.
Deze week komt haar tweede boek uit en dat staat helemaal in het teken van Tahin.
In een bijzonder gesprek met Martine Kamsma bespreekt Esther haar ideeen over een vleesloos eten en wat dat te maken heeft met haar leven vol voorrechten, warme familie en religie.
In de Joodse cultuur wordt altijd gegeten. Bij verdriet, een vrije dag, om liefde te tonen: je moet altijd eten… samen, veel én lekker. Esther Weissman leeft haar droom door het runnen van haar eigen kookstudio met vegetarisch eten. Samen met haar moeder vertelde zij erover in Café Lazarus.
Esther met haar moeder Eva en presentator Marleen Stelling in Café Lazarus
FoodTube kwam naar de Cookery om samen met Esther 2 filmpjes op te nemen over TAHIN. Hij schreef onder de film: je zou Esther Erwteman een tahiniste kunnen noemen. Ze weet namelijk zoveel van tahin, dat ze er een boek van ruim 250 pagina’s over schreef. Hetgeen voor een basisingrediënt indrukwekkend is. In de video vertelt ze in wat je met recht een college zou kunnen noemen over het trage goud en ze geeft gelijk een paar toepassingen.
Esther's Cookery Instagram
