CULINARY PIONEER
radically natural.
My goal is the maximum minimum:
My cuisine uses only original and unadulterated elements – food to which nothing has been added, forced, or corrected.
Garden Tement
In cooperation with the Tement winery, various vegetables were planted on the exceptional Zieregg and Grassnitzberg sites.
The diversity of vegetables becomes clear when you realize that not all vegetables are the same and that different terroirs can produce a unique flavor even within a single variety.
Sensory Workshops
These workshops sharpen the senses for the subtle nuances of natural flavors and emphasize the importance of authentic, unadulterated foods. In collaboration with partners such as Arche Noah, City Farming, and Vom Hügel, participants are introduced to the world of authentic flavors.
Slow Food
Slow Food promotes the preservation of traditional food diversity and sustainable agriculture in order to preserve cultural identity through authentic and original foods.
Koch.Campus
The Koch.Campus is a platform that brings together top chefs with innovative farmers and producers. The goal is to promote regional products and develop contemporary Austrian cuisine.
Schönbrunn Seminars
The Schönbrunn Seminars provide a platform for expertise and research in horticulture. Each year, a different group of vegetable species is studied to define their flavor diversity and promote vegetable diversity.
NEWS
VOICES
"The ideal partner for culinary developments."
HANNI RÜTZLER
Nutrition expert
"Johann Reisinger is the outstanding pioneer and thought leader in Austria when it comes to the recultivation of old vegetable varieties."
HEinz Reitbauer
Steirereck
"A real revelation for our product managers!"
Sabine Hellwig
Head of Ja!Natürlich
PARTNER
Leaf to Root
Eat vegetables from leaf to root
Why don't we eat carrot tops? Why is watermelon rind a classic cooking ingredient in the US, while it ends up in the trash in Europe? Why are tomato tops considered toxic, yet chefs still use them? And: How do you turn radish leaves into soup, salad, and pesto? "Leaf to root" is the "nose to tail" of vegetables.
Noah's Ark
Cookbook of rescued fruit and vegetable varieties
Organic farming alone is a thing of the past – today, preserving the diversity of fruit and vegetables counts. Worldwide, 75% of agricultural diversity has disappeared since the beginning of the 20th century. With every old variety, cultural value and traditional knowledge are irretrievably lost! We are in the process of losing our roots, in the truest sense of the word.
Kitchen
Cooking methods & recipes
You're creative, you know what you're doing, you can cook. But you also want to progress, learn more, learn new things, and see how other top chefs work. With over 200 recipes, you'll gain fascinating insights into professional kitchens and inspiration for your own creativity.
Kitchen
Management & Organization
Organic farming alone is a thing of the past – today, preserving the diversity of fruit and vegetables is what counts. Worldwide, 75% of agricultural diversity has disappeared since the beginning of the 20th century. With every old variety, cultural value and traditional knowledge are irretrievably lost! We are in the process of losing our roots.
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