NEWS
Very fresh!
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KOCHCAMPUS Carrot-Workshop On August 19th, 2020 LIVE on Instagram The Terroir-Carrot The nature of the soil determines the taste of a carrot. We have planted carrots in 6 different locations. In this taste experiment, I use my sensory expertise to analyze which soil produces which aromas. Further information on the Kochcampus Facebook page and the Homepage of Kochcampus |
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Summer School 2019
Food Science and Culinary Arts to Maximize Food Quality TU Graz, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9, Graz, Austria 7. – 19. July 2019 On Friday, 19. July, I demonstrate my concept of a cuisine on plain and pure elements, minimum waste and maximimum taste. Summer School 2019 Homepage |
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Pimp up Your Food Workshop in cooperation with WOMAN and AFBA I share my knowledge of the recultivation of vegetables, their tastes, the region, the soil and the harvest, as well as the old, forgotten products and methods of preparation. On Friday, 13.10., 4-7 pm in the AFBA Akademie, located in Kolingasse 3, 1090 Wien I am presenting rare vegetables in 3 sequences Information and registration |
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18. – 22. September 2017
The Weurman Flavour Research Symposium is one of the most important international conferences on all relevant topics from the field of flavour science. On Wednesday, 20. September, I demonstrate my philosophy of creative vegetables. Weurman Flavour Research Symposium |
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Herbstgemüsetag am Zinsenhof 2017 Friday, 15. September 2017, 10 am – 3:30 pm Sojasprossen, Kresse & Co Die Vielfalt der Gemüsekeimlinge und Keimsprossen Johann Reisinger, Geschmackspädagoge und Pionier der neuen natürlichen Küche präsentiert Kostproben. Verkostung ausgewählter Keimsprossen. |
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Summer School 2017
Food Science and Culinary Arts to Maximize Food Quality TU Graz, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9, Graz, Austria 9. – 21. July 2017 On Friday, 21. July, I demonstrate my concept of a cuisine on plain and pure elements, minimum waste and maximimum taste. Summer School 2017 Homepage |
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Workshop "Wirksensorik" 5. July 2017, 9 am, Winery Heinrich in Gols In this seminar on the emotional impact of wine, led by the "Wirksensorik"-founder Dr. Uwe Geier, I will introduce my philosophy of original and natural genuine food. Information and invitation |
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Servus TV
In the "Servus am Abend" broadcast on June 14, 2017, on Servus TV, my work and my cooking philosophy has been portrayed. It was all about my "Leaf to root" concept and my cooperation with Hannes Royer of the initiative "Land schafft Leben". Click here for the broadcast |
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Herbstgemüsetag am Zinsenhof 2016 Friday, 16. September 2016, 10 am – 3:30 pm Vielfalt gärtnerischer Kleingeräte Soil cultivation with small tools. I will work up the wild herbs and serve a very special menu. All informations in german in this PDF, and here you can download the registration form in german. |
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Bio-Wissensmarkt No.2 Alles was grün ist
6. Juni 2016, 18:30 Uhr im Wiener WUK All about theory and practice in biological cooking. I will show my radical new cuisine. Back to the roots of natural cooking. Informations in german: INVITE. |
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Back to the roots VKÖ-Workshop - May 31, 10:30 am – 4:30 pm Back to a natural sense of taste The Maximum at the Minimum 1:15 pm - 2:30 pm & 3:00 pm - 4:30 pm. You can find detailed information and an application form on the homepage of the VKÖ (in german). Download the Information flyer as PDF. |
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Diversity feeds the world 25 year symposium of ARCHE NOAH Tuesday 10. November 2015, 2:30 pm Discussions, lectures, tastings of rare fruits and of course my Bio-Raritäten-Buffet. Informations on the homepage of ARCHE NOAH |
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Schönbrunner Blütendinner
Exclusive Open-Air-Event When and where? 14. July 2015, 6.00 pm, Historische Kammermeierei Schönbrunn, Seckendorff-Gudent-Weg 6, 1130 Vienna Edible blooms! I will present a multi-course menu. Refgistration until 29. June: gruenewelt@ kurier.at Information in german about the Blütendinner (PDF) Information in german about the Blütenworkshop (PDF) |
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Schönbrunner Seminar -
Kammermeierei der HBLFA Schönbrunn Thursday, 08. October 2015, 9:00 am until 5:00 pm Indianerbanane, Minikiwi & Co – International symposium of fruit diversity I will cook a special menu. Informations in german: PDF, Registration form download |
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Schönbrunner Seminar -
Kammermeierei der HBLFA Schönbrunn Friday, 09. October 2015, 9:00 am until 5:00 pm Dirndl, Kriecherl & Co – About the diversity of locally grown and rare fruits in Austria I will cook a special menu. Informations in german: PDF, Registration form download |
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Culinary Art Salzburg 2015 Gates to the future 16. March 2015, 1.30 - 5.30 pm CECONI`S BY WÖRTHER "KULINARISCHE VISION Gemüseküche & Anderes Information and Program here |
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Workshop Wintergemüsevielfalt Friday, 6. march 2015 2 pm at the Kammermeierei Schönbrunn How to harvest vegetables without heating? Practitioners and scientists show the possibilities of extensive vegetable growing in winter. I myself will provide for the delicious food. To the Information To the registration form To the access route |
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Cooking workshop in the Hotel Grischa in Davos Saturday, 13. September 2014, 9 am - 8 pm Back to the roots of natural cooking. More information here (german). |
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Taste adventure at Weingut Kodolitsch
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Sensorik Netzwerk Österreich
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Cooking workshop in the Hotel Grischa in Davos Saturday, 5. October 2013, 9 am - 8 pm Back to the roots of natural cooking. More information here (german). |
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Arche Noah - Gartenfest der Vielfalt in Schiltern am 18. August 2013, von 10 bis 18 Uhr Johann Reisinger`s wild Gardening cooking! Get more information here ! |
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PUR workshop #7 - Pure eat drink 17th of march 2013 at the Herrenhof Lamprecht in HARTMANNSDORF Uniqe and authentic wines in the glass meet pure flavours on the dishes - cooked by Johann Reisinger, the pioneer of a "new green" cusine. Get more information here. Sign up via office@herrenhof.net (including your telephonenumber) or call me via +4369917149689 |
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Slow Food, Daily Food - 2012-10-27, 6:00 PM, Torino Quality food is not just for special occasions. We should have quality food every day, because we are shaping our health and preserving the environment every day. I was talking about guides, campaigns and projects at the Salone del Gusto. Get more information here. |
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Grünstern Garden Kitchen at Viennale Summer Movie Stage
at Augartenspitz, July 5 to August 31, 2012 Starting in 2012, the Grünstern project has initiated an alternative urban neighborhood food supply. Organic, seasonal and regional produce originate directly from Vienna or its surroundings. Read more on Facebook. |
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Club of Plenty - "missing gemsle". Austrian Province of Vorarlberg, Großes Walsertal, Blons, 25. - 27. August 2012. I spent three days of cooking for the „missing gemsle“ event organized by the Club of Plenty. The Club of Plenty focuses on food and beverages, on the relation of man and landscape, on production and distribution and related issues of daily nutrition. Club of Plenty |
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Official Opening of this year’s Junior City Farming at Horticultural College and Research Center Schoenbrunn Wolfgang Palme, Lisa Reck & Johann Reisinger form a team that sets off a greener future for our children! Get more information on facebook in my Genuss Kompass. |
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Teenage Project in Cooperation with Rudolf Schoenweg College starting September 2012 At a fortnight’s interval, Johann Reisinger teaches, inspires and motivates Middle School students to develop a sensible approach to food and improve their perception and sensory skills! See below the photos of the students who will get one year of tuition under the motto “Cooking with Celebrity Chef Johann Reisinger”. |
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Altrei Coffee Manufactory On October 7, 2011, a curiosity from Austria’s nature was presented at Altrei/ South Tyrol (Alto Adige, Italy): the Altrei lupin, a plant that can be used in manifold ways and even makes wonderful coffee. Asked to give culinary advice, the invitation meant an extraordinary pleasure to me! |
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Terra Madre Vienna, October 14 and 15, 2011, Vienna City Hall. A Slow Food Event that takes place every two years and is intended to bring people, and especially children, back to a natural sense of taste. More than 20 000 visitors meant a new record, and I had the privilege to serve as a moderator and chef in the school of taste. |
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Junior City Farming Final at Horticultural College and Research Center Schoenbrunn on Nov, 3 2011. Among my favorites for young people: 450 youngsters intensively indulged in natural food –from sowing to harvesting, and ending up with cooking. Their experience was documented and presented for a final competition, the first prize being a cooking course with me! |
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Books
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Küche Garmethoden & Rezepte You are creative, you understand and you know how to cook. If you want to advance, know more, get informed and see what other chefs do, you can get it here: Over 200 recipes provide fascinating insights into professional cooking and inspiration for your own creativity. > Trauner Verlag | Prix Prato > Musterseiten |
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ARCHE NOAH The safeguarded fruit and vegetable cookbook More than mere organic cooking – preserving fruit and vegetable diversity. Since the beginning of the 20th century 75% of agricultural crop diversity has disappeared worldwide. The loss of every single ancient variety means an irretrievable loss of cultural identity and traditional knowledge. We are losing our roots. > Musterseiten > Brandstätter Verlag |
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Küche Management & Organisation Gastronomic Career, Hygiene and Safety, Kitchen Technology, Management, Calculation and Dining Culture. Eduard Mitsche, Johann Reisinger, Dieter Kranzl > Trauner Verlag > Musterseiten |
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Küche Lebensmittel & Qualität Profound product science that meets the needs of chefs. Eduard Mitsche, Johann Reisinger, Dieter Kranzl > Trauner Verlag > Musterseiten |
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Das neue Getreide-Kochbuch Smart recipes for smart connoisseurs Helma Hamader; Johann Reisinger avBUCH > avBUCH Verlag > Musterseiten |
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Faszination Gemüse Vegetable specialties for garden, kitchen & well-being. Wolfgng Palme, Johnn Reisinger, Dungl-Krist, Dungl-Zuner > Musterseiten |