expanding horizon
“Vegan cuisine is the future. We cooks should broaden the culinary horizons of our guests and not bore them,” said a top chef in the Salzkammergut recently, who has been proving for years how enjoyable and surprising vegetarian-vegan cuisine can be.
This is also urgently needed: Because when I asked about a vegan dish in a country inn, suggesting “Erdäpfelgröstl without egg and bacon” or a “plate of frozen vegetables” was just out of time. It is high time, however, to include the art of vegan cuisine in official cooking training and to follow pioneers such as the HLW Vöcklabruck (photo). So that healthy food also tastes good in the inn.
learn basics
It is said that Emperor Franz Joseph enjoyed his boiled beef every day at eleven o’clock: Nobody should imitate this way of life. Reducing meat consumption is good for health and the climate. Everyone is at liberty to give up meat or all animal products entirely.
But the training is about learning the basics of a profession in all its facets: This applies to car mechanics as well as hairdressers and carpenters. And that’s why the cooking course should also be comprehensive: This also includes the preparation of dishes with animal products. Only those who have mastered their craft are really good in their niche.
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David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
