Health Resort Bad Tatzmannsdorf / Vegan Cooking Weekend

Culinary experience: Vegan cooking with Siegfried Kröpfl

Bad Tatzmannsdorf, March 26, 2018. A weekend with valuable impulses, fine cuisine and combined with relaxing spa enjoyment was experienced by the 10 participants of the fully booked Vegan Cooking Weekend from March 23 to 25, 2018 at REDUCE HOTEL VITAL ****S in Bad Tatzmannsdorf.

In a relaxed and casual atmosphere, the guests mingled with the professional crew in the kitchen studio of the Reduce Hotel Vital ****S and a whole afternoon was spent cooking together with great enthusiasm on a special vegan 5-course menu. Siegfried Kröpfl gave valuable tips, informed about the different products and passed on his experiences, recipes, ideas and creations with much joy to the guests.
As a surprise, Kröpfl revealed the secret of how he prepares vegan egg dish and vegan egg spread - samples included for everyone! The crowning conclusion was the joint dinner, the "cooking students" were enthusiastic about their work. Siegfried Kröpfl then personally presented each participant with his autographed bestseller "We cook vegan". The successful menu was accompanied by vegan wines from the Hufnagel winery in Neckenmarkt.

"As a meat tiger, I was particularly excited to see what vegan cuisine had to offer me. And it convinced me, I do not come from the astonishment no more out, how well Vegan can taste." meant in addition an inspired Teilnehmerin.

The Vegan Cooking Weekends are intended for newcomers to vegan cuisine, for curious "omnivores" or for vegans who want to creatively expand their cooking skills.

Click here for the next Vegan Cooking Weekends.

Starters at REDUCE Gesundheitsresort Bad Tatzmannsdorf

Chefs of the Reduce health resort with Siegfried Kröpfl

Dessert at REDUCE Gesundheitsresort Bad Tatzmannsdorf

Regional & Vegan
The culinary concept of toque chef Siegfried Kröpfl - incidentally Austria's only vegan toque chef - at the REDUCE HEALTH RESORT is finding favor. Vegan courts became in the restaurants of the Resorts the fixed component of the culinary offer. Hood chef Siegfried Kröpfl has coached the entire kitchen team accordingly.

"With great pleasure and even more conviction, I pass on my knowledge of vegan cuisine to the REDUCE HEALTH RESORT in order to enrich the universally appreciated range of previous delicacies with vegan dishes. It is a pleasure to cook here, because there are regionally mad products - that does also the ecological footprint of this kitchen well!", comments Siegfried Kröpfl, hood cook and vegan coach of the REDUCE kitchen team.

The taste?
For the two chefs Leo Knöbl and Alfred Grof are the creativity with the preparation and also the regionality of the food substantially. Both agree that plant-based cuisine in particular offers enormous flavor potential. The guests are offered at noon and in the evening in addition to the á la carte - selection varied vegan menus and also with the breakfast Veganer find everything, which the heart desires: fresh Smoothies, vegan egg dish or smoked, roasted Tofu from red tower with mediterranem vegetables. By the way, a highlight for sweet-tooths is the homemade vegan ice cream.