Cooking in a team

The event for connoisseurs and self-designers. The starting point is the market where regional products are purchased together, conscious consumption also being on the shopping list. Afterwards the prejudice of "many cooks spoiling the broth" is fought, and work is done in teams. Table decoration, service and, of course, the common cooking experience is the most important thing, accompanied and supported by gourmets who allow a deep look into the pots. The salt in the soup can be the branded apron or your own cookbook.

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