After our chef Simon Hänisch successfully completed his additional training as a vegetarian-vegan chef last year, there are some great new dishes on our menu. We are starting the new year with cabbage fritters with vegan cream sauce and red lentil rice on Chinese cabbage vegetables!
Or how about a quinoa and chickpea vegetable pan with börek and feta cheese dip? Hmmmm…. Simon has lots of delicious ideas to spoil our conference guests with culinary delights without meat. At our daily changing lunch buffet for seminar and conference participants, we always have a dish with meat and a vegetarian or vegan dish on offer. The buffet also includes crisp salads and a warm soup. And a homemade dessert to finish. Our favorite is warm apple crumble with crumbles!
But it wasn’t just cooking that was on the timetable for his additional qualification; purchasing, costing and food presentation were also important topics. Simon is now happy to pass on his newly acquired knowledge to the trainees in the hotel kitchen and can provide them with certified instruction. The trend towards vegetarian and vegan meals continues and is also increasingly in demand in the hotel industry.
We wish you bon appétit!
