Heiko is a trained chef and has been an independent consultant and trainer in the areas of sous-vide, catering, quality management, and product development since 2006. His first book "Fingerfood - The culmination of culinary art" (translated title) dealt with avant-garde cuisine. This was followed by " Audacious Cooking" (translated title) and "Molecular Basics," (translated title) which focused on molecular cuisine. With "Bread" (translated title), he left the classical cooking paths and was awarded the World Cookbook Award as "Best Bread Book in the World". "Sous Vide" is a basic work on vacuum cooking, "Flavour Pairing" sees itself as an anthology of flavor combinations.