Online cooking class | Introduction to the zero waste kitchen
Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.
Team events and private groups
What's included
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Class description
Would you like to become more sustainable? How about a zero waste cooking class? Here you can find all important zero waste tips to make your life more sustainable.
Together we will create a zero-waste finger food menu suitable for everyday use and we will transform food into delicious dishes. In addition to new inspiration on how to cook delicious and healthy plant-based dishes, there are also many reasons why you can take action against food waste yourself. Suitable for everyday use - I promise.
What can you expect in 1.5 hours?
- You log in to our interactive Zoom conference, and you will receive the link and the shopping and equipment list before the appointment.
- We are there live, with 2 cameras from different perspectives.
- We explain all steps in detail and you can ask us any questions you may have.
- After our cooking class, you'll have a delicious finger food menu on your table.
- Snacks/Appetizers: Crunchy bread chips
- Dips: Hummus with roasted vegetables from the oven and leafy green pesto (seasonally adapted)
- Dessert: Simple chocolate NiceCream ice cream made from ripe bananas with golden granola
Organizational
- You need a tablet or laptop with camera & microphone
- A stable internet connection
- We will send you the list of ingredients and equipment 1 week in advance
- Normally equipped kitchen with 4 hotplates and convection oven
- We cook for everyday use, you don't need any special equipment - we promise!
Culinary greetings
Thore
Details to remember
What to bring?
Lots of good humor, a stable Internet connection and a desire for delicious food. Plus, all the ingredients, of course.
What is included?
Before the cooking class, you will receive a list of all ingredients and equipment by email.
Thore Hildebrandt
I am a trained banker, passionate cyclist and vegan chef from Berlin. I gave up my banking career in 2016 to find myself in a Buddhist monastery and while traveling and to rediscover my passion for cooking.
