Food but sustainable

The annual training courses at VISUELL are a very special highlight. And this year, we were all very excited because Laureen and Luis were organising the training for the first time in the company’s history. And it was going to be really fresh and delicious: So we learnt about organic farming in Rapunzel’s world of experience, did an Ayurveda cooking workshop, played and laughed at the evening picnic in the apple orchard, learnt lots of new things about wine in the Vineum Meersburg, swam in Lake Constance and played mini golf.
We were all challenged at the Ayurveda cookery workshop. First, Selina Steinhauser explained to us what Ayurvedic food is all about. It is the inner attitude of the cook, the right choice of ingredients according to season and region, the conscious composition of a complete menu and the right seasoning. Then we had to decide whether we see ourselves more in the Kapha, Pitta or Vata range in the Ayurvedic model. And then came the menu, which we were allowed to cook in teams of two or three. We had carrot sticks with chickpeas, aubergine lasagne, green beans in almond butter, turmeric rice, coconut poppy seed pudding with strawberry mint topping and summer salad with radishes. Cooking was great fun, but eating together was even more so.
We’ve been cooking at VISUELL for years, almost always vegan or vegetarian, eating lunch together and taking a little time out together every day. It’s something very special, just feels really good and is very healthy.

Alexander Knaus