Food, but sustainable

The annual training sessions at VISUELL are a real highlight. And this year we were all very excited, as for the first time ever, Laureen and Luis were organising the training. And it was set to be a fresh and delicious experience: we learnt about organic farming in the Rapunzel’s World of Adventure about organic farming, took part in an Ayurvedic cooking workshop, played and laughed during an evening picnic in the apple orchard, learnt lots of new things about wine at the Vineum Meersburg, swam in Lake Constance and played mini-golf.
The Ayurvedic cooking workshop really put us all to the test. First, Selina Steinhauser explained what constitutes Ayurvedic food. It is the inner attitude of the cook, the right choice of ingredients according to the season and region, the conscious composition of a complete menu and the correct seasoning. Then we had to decide whether we saw ourselves more in the Kapha, Pitta or Vata category within the Ayurvedic model. And then came the menu, which we were allowed to cook in teams of two or three. So there were carrot sticks with chickpeas, aubergine lasagne, green beans in almond butter, turmeric rice, coconut and poppy seed pudding with a strawberry and mint topping, and a summer salad with radishes. The cooking was really fun, but eating together was even more so.
We’ve been cooking at VISUELL for years, almost always vegan or vegetarian; we have lunch together and take a little break together every day. It’s something very special, it just feels really good and is very healthy.

Alexander Knaus