Heiko Arndt: Vegetables, Embers, and the Joy of Experimentation

As an ambassador for “Heimatgenuss,” Heiko also conveys the message that good food doesn’t necessarily have to come from far away. For him, regionality means not only short supply chains but also a connection to the people behind the products.

At events, for example, dishes are created using ingredients sourced from within a 20-kilometer radius. During so-called “chef safaris,” restaurateurs get to meet local producers directly. The goal: to incorporate more regional foods into kitchens and foster exchange between producers and chefs. Projects such as “Cook meets Rock,” live cooking demonstrations at trade shows, and new Instagram formats are also currently part of Heiko’s work. At the same time, he is deeply involved in preserving fruits and vegetables and is constantly developing new dishes. After all, standing still just isn’t his style.

From Seed to Plate

This appreciation for vegetables eventually led Heiko to want to do more than just process food—he wanted to understand its origins: How does a crop grow? What role do soil and care play? And what parts of a plant can actually be used? So he began growing his own. What began with 49 different potato varieties has grown into a remarkable vegetable paradise. Today, he grows, among other things, about ten potato and 20 tomato varieties, as well as various types of cabbage, zucchini, eggplant, cucumbers, chili peppers, bell peppers, herbs, and fruit.

His approach to food also changed: “You develop a whole new respect for food once you’ve seen for yourself how it grows and how much work goes into it.” Potato peels are turned into chips, bruised fruit is processed further, and so-called leftovers are given a second life.

Heiko carries this philosophy over to the grill. While for many people, steak and sausages are still the focus of grilling, he likes to turn that dynamic on its head: “For me, meat is more of a side dish. The sides can be the main event.” Heiko sees it as a special challenge to give vegetables depth of flavor and to combine roasted notes, acidity, herbs, and smoke. In his opinion, eggplant in particular is underrated and can be prepared in many different ways on the kamado—on the grill, on the plancha, marinated, or enhanced with smoke. Dandelion is another food he considers underrated. From the root to the flower, nearly the entire plant can be used in cooking.

More Flavor for Vegetables

For Heiko, too high a temperature, too much oil, and seasoning at the wrong time are among the most common mistakes when grilling vegetables. On the plancha, a light brushing or brief marinating is usually sufficient. He prefers to add delicate herbs and spices later, while tougher vegetables like carrots can be par-cooked before grilling. For more flavor, he relies on three things: acidity, umami, and roasted notes. Lemon juice or vinegar add freshness and balance, while miso, soy sauce, nutritional yeast, or Parmesan provide extra depth. Roasting vegetables with a little fat at first helps bring out intense roasted flavors.