Projects
A SELECTION
Insights into my culinary initiatives
My projects are an expression of my passion for culinary diversity and the promotion of sustainable food practices.
They provide a platform to sharpen the senses, expand knowledge and strengthen the connection to nature.
Schönbrunn Seminars
Discovering diversity
The Schönbrunn Seminars are a platform for expert knowledge and research in horticulture, which I founded together with Wolfgang Palme. Here, professionals and private individuals are introduced to the properties, variety, and preparation options of increasingly rare fruits and vegetables.
Each year a different group of vegetables is studied to define their flavor diversity and promote vegetable diversity.
These seminars not only offer insights into the world of traditional vegetables, but also the opportunity to meet with experts and expand knowledge of gardening practices.
Koch.Campus
Innovation through cooperation
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.
This collaboration results in creative recipes and innovative culinary concepts that highlight regional diversity.
Slow Food
Preserving the tradition
Slow Food is an organization dedicated to preserving traditional food diversity and sustainable agriculture. This philosophy aligns with my commitment to natural and regional products that preserve the essence of culinary tradition. Through my collaboration with Slow Food, I promote the preservation of cultural identity through authentic food.
Sensory Workshops
Discovery of the senses
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.
The workshops offer a unique opportunity to discover the diversity of nature and expand culinary awareness.
Garden Tement
Terroir discoveries
In collaboration with the Tement winery, various vegetable varieties were planted at the exceptional Zieregg and Grassnitzberg vineyards. This project impressively demonstrates that not all vegetables are the same and that different terroirs can produce a unique flavor, even within a single variety.
This initiative highlights the diversity of vegetables and emphasizes the importance of terroir for culinary quality.
IT'S ALL:
RADICAL
SIMPLY.
PLEASE CONTACT ME FOR:
Seminars: Discover the variety of traditional vegetables and learn how to prepare them.
Workshops: Sharpen your senses for natural flavors and discover the importance of original foods.
Cooking sessions: Enjoy exclusive culinary experiences with authentic wines and "New Green Cooking".
Cooking classes and lectures: Learn the principles of my radically natural cuisine and how to implement them in your own kitchen.
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