Ayurveda cook (DE/CH/AT)

  • Your entry into the secrets of Ayurvedic cooking!

  • Compose delicious Ayurvedic recipes and menus - according to type, region and season.

  • Study the healing power of food and spices - for your own well-being and professional use

Creativity and joy in cooking and enjoying: Learn about the Ayurvedic art of cooking in all its diversity and createdelicious recipes for more health, joie de vivre and healing of body and mind.

In traditional Ayurveda, cooks are called alchemists of life energy. And even today, expert Ayurvedic cooks know about the healing power of foods, spices and preparation methods and implement them in an enjoyable way with creative culinary art.

You too can learn to practically apply the facets of Ayurvedic cuisine. The special feature of our training to become an Ayurvedic cook is the integration into western, nutrition-conscious dietetics: The dishes are prepared according to Ayurvedic principles, but do not have to be typically Indian in their taste and style. Rather, you learn to develop your own recipes and create an enjoyable synthesis of traditional Indian, Mediterranean and therapeutic cooking.

Learning objectives

The training as an Ayurvedic chef provides you with a sound knowledge of Ayurveda, Ayurvedic nutrition and spices. You learn to apply the rules of Ayurveda nutrition to strengthen health and balance the doshas and agni and can integrate this knowledge into the kitchen practice.

In the Ayurvedic Chef training you will learn
- basics of Ayurvedic nutrition with 8 factors, 6 tastes, 4 forms and 12 food groups.
- Ayurvedic cooking for every occasion: from fast everyday cooking to gourmet buffets, from regional and Mediterranean cuisine to original Indian Ayurvedic recipes.
- how to use and prepare spices, herbs and food according to the principles of Ayurveda.
- Ayurvedic determination of constitution, creation of Dosha-balancing menus and the preparation of food according to type.
- to adapt recipes and menus to the seasons, constitution and needs of the individual.
- to design, calculate and successfully implement holistic meal plans for Ayurveda cures and seminars.
- to inspire and pamper people with professional, creative and tasty Ayurvedic cuisine and to motivate them to adopt a healthy diet.

Many hotels, health resorts and clinics know about the good quality of the cooks trained at the European Academy for Ayurveda and ask us directly for competent staff. We are happy to act here as a "job exchange" and are pleased to have already conveyed the "Birsteiner Ayurveda cuisine to many other places in Europe.


The training to become an Ayurveda chef comprises four theory modules, an intensive practical training with a 5-day Ayurveda cooking school and an internship.

The theory blocks of Ayurveda basics, nutrition and spice theory can be completed as an online study at the Rosenberg eAcademy or as a classroom course at our locations:

  • Ayurveda Basic Course: Concepts and Factors of Disease ABK.
  • Basic Ayurveda Course: Constitution and Healing ABH
  • Ayurveda nutrition according to type AEI
  • Spices, Herbology, Home Pharmacy APH


The Ayurveda Cooking School takes place as a 5-day intensive course in Birstein or as a 5 x 1-day cooking course at our locations in Austria or Switzerland.

The training concludes with a 6-day kitchen internship with integrated practical examination in the bio-certified Ayurveda kitchen of the Rosenberg Ayurveda Academy and Health Resort in Birstein.


Postgraduate studies

Many of our students extend the training as an Ayurveda cook with only one further training module


Your way to the degree

Designation Days Attendance time Total learning hours


Training Ayurveda cook




2 Practical training (incl. REAA final examination: written preparation of an Ayurveda menu plan and practical preparation of an Ayurveda menu)




Certified Ayurvedic Chef
23 172,5 250


Ayurvedic nutrition accordingto type
- General rules of Ayurvedic nutrition
- Individual adjustment of food to constitution and metabolism
- 8 factors of nutrition, 6 tastes, 4 forms, 12 food groups
- Recognizing Agni states according to type, including tongue observation
- Designing Ayurvedic menu and food plans according to the chronobiological bio-clock
- Recommendations according to type for Dosha balancing and Agni strengthening

Ayurveda basic course 1/2: Concepts and Factors of Disease
- Introduction to the History and Philosophy of Ayurveda
- Essential Features and Literature of Ayurveda
- Traditional Ayurvedic Medicine versus Modern Science
- Five Elements (panca-mahabhuta)
- Constitution of Man: Differentiation of body, mind and spirit
- Introduction to the anatomy and physiology of Ayurveda:
- Functional components: doshas (classification, properties, functions, seats) and agnis (classification, function, states)
- Structural components: dhatus, upadhatus , malas and srotas
- Process of tissue formation (dhatu-parinama)
- Definition of health (svastha)
- Causes (hetu) of health and physical and mental diseases
- Process of etiopathogenesis (samprapti)
- Stages of etiopathogenesis (six kriyakala)

Ayurveda Basic Course 2/2: Constitution and Healing
- Theoretical and Practical Introduction to the Concept of Ayurvedic Constitutional Theory (prakriti)
- Introduction to Ayurvedic Symptomatology:
- Symptoms of the doshas
- Symptoms of the tissues (dhatu), excretory products (mala), transport spaces (srotas), digestive power (agni)
- Theoretical Introduction to Diagnostics in Ayurveda: Models of patient examination
- Three-fold examination (tri-vidha-pariksha)
- Six-fold examination (shad-vidha-pariksha)
- Eight-fold examination (ashta-vidha-pariksha)
- Introduction to Ayurvedic concepts of health maintenance (svasthavrtta):
- Dinacarya: daily routine measures and order therapy
- Rtucarya: Recommendations for a lifestyle adapted to the seasons
- Introduction to Ayurvedic nutrition and food science

Spices, herbs and oils in Ayurveda
- Fundamentals of Ayurvedic spice and herbology (Dravyaguna)
- Classification of spices Balancing the psyche (sattva, rajas, tamas) to balance doshas, Constitution and Digestion (Agni)
- Type-specific and practical application of spices in everyday life to improve food tolerance (Karana)
- Detailed discussion of 21 selected Ayurvedic spices according to their properties and qualities
- Detailed discussion of 12 selected Ayurvedic herbs according to their properties and qualities
- Detailed discussion of 13 selected Ayurvedic oils according to their properties and qualities

The great Ayurvedic cooking school
- Techniques of Ayurvedic cooking: Roasting and cooking methods, harmonizing menu components, preparation of dal, rice, vegetables, soups, chutney and spreads
- Practice of creative Ayurvedic cooking for all constitution types and seasons
- Ayurvedic healing foods and special diets: Panchakarma cuisine, recipe variations for food intolerances and for vegans
- type-appropriate recipes and creations for the three main meals, conception for Ayurveda menus and buffets
- Kitchen management and quantity calculation for spa and seminar catering

Internship Ayurveda Organic Kitchen Birstein


Kerstin Rosenberg
Prof. Dr. Shivenarain Gupta
Dipl.-Päd., Heilpraktiker Oliver Becker
Udo Schneider
Win Silvester
Prof Dr. Martin Mittwede
Prof. Dr. Martin Mittwede
Stephanie Albert
Adi Raihmann
Brigitte Ferencz


Training fee from € 2,705

plus examination fee € 100
minus discount for payment in one sum in advance € 50

plus accommodation and meals - only for attendance dates in Birstein

Guest houses are available on the campus of the European Academy of Ayurveda. For your overnight stay during the training you can choose from rooms of different categories. Ayurvedic full board from our organic kitchen is included in the room price.

Method of payment

Deposit € 500

Final payment

a) In one sum at the latest one month before the start of the training (immediately for eLearning modules, so that we can activate your eSeminars immediately).
b) Option for participants from Germany and Austria: monthly installments of 250 EUR each by direct debit. The payment (debit) of the monthly installments will be made on the 1st of each month, starting from the month of the booked beginning of the training, for eAcademy modules immediately. If the training starts with modules of the eAcademy, the activation takes place provisionally immediately after receipt of the deposit, regularly then after receipt of the first monthly installment.


Rosenberg gGmbH - European Academy for Ayurveda | DE - 63633 Birstein

For whom?

Especially recommended for
- hobby and professional cooks
- oecothrophologists and dieticians
- Ayurveda nutritionists who would also like to work as Ayurveda seminar cooks or cooking course instructors.


6 days in the Ayurvedic kitchen in Birstein
In order for you to be able to practically apply your newly acquired cooking skills, an internship in the Ayurvedic organic kitchen in Birstein is part of your training. During this week you will work intensively on preparing Ayurvedic menus for our training or course participants. Our team of Ayurvedic chefs and cooks will support you with words and deeds.

At the end of your internship you will work out an Ayurveda menu plan and prepare it practically as an examination meal.

The internship is free of charge. You only pay for the accommodation in the category of your choice.

Your cooperation in the Ayurveda kitchen leaves you approx. 4 hours of free time daily. If you need more time for yourself, for example to recover or to study, the internship is chargeable.

More info

with many recipes for Ayurveda hobby cooks and professionals
To Ayurveda Life Blog


Book recommendation
The New Ayurveda Kitchen (Home Cookbook )
Order in the AyurMed-Shop

At a glance

Required previous knowledge:
practical experience and enjoyment of cooking


Examination with degree: Certified Ayurveda Chef

294 learning hours* à 60 min.
-> 5 Modules (see below) + Learning assignments = 234 hrs
-> 1 modules internship 60 hrs

Standard period of study 8-12 months

Learning forms/hours (per module):
e.g. 45 learning hrs of which
22,5 hrs presence (3 days)
45 learning hrs of which 22,5 hrs
live-webinar (3 days)
45 learning hrs (42 e-lessons in free time management with 5 hrs live webinar)

Blended learning:
Maximum 4 of 5 modules as e-learning
Maximum 4 of 5 modules as live webinar

Training fee from € 2.705
Already completed parts of the training will be credited: see prices

plus examination fee € 100

if necessary plus board and lodging

* Learning hours = total number of didactically accompanied and supervised incl. lessons, prepared exercises, guided learning or guided practical exercises, learning checks practice, learning checks in each case in online or in presence or also in own work.

Get advice

Select module dates

Select sample plan

Select by yourself

Basic modules

Ayurvedic nutrition according to type

3 days 3 days 42 lessons

Ayurveda Basic Course 1/2: Concepts and Factors of Disease

3 days 3 days 30 lessons

Ayurveda Basic Course 2/2: Constitution and Healing Science

3 days 3 days 39 lessons

The great Ayurveda cooking school

5 days

Advanced modules

Attendance of at least 1 basic module is recommended beforehand

Spices, herbs and oils in Ayurveda

3 days 3 days 59 lessons

Competence modules

Only recommended towards the end of the training

Internship Ayurveda Organic Kitchen Birstein

Entry-level seminars

Just get started...

First have a look, then decide - all seminars can be credited towards a later training course.