What’s good food? Is there good food without a guilty conscience? Do labels like organic, seasonal or regional help me? “Practice decides,” says Eckart Witzigmann. “It is more important to cook for yourself than to go out for a meal from time to time.
The ECKART foodlab tests answers in theory and practice. The compass of this exploration is the often quoted and rarely implemented credo of the chef of the century (Gault&Millau) Witzigmann: “The product is the star!
This is why the ECKART Academy, together with its partner BMW Group, is launching the ECKART foodlab and is looking at the top as well as the bottom. The goal is to help good, responsibly prepared food achieve a breakthrough.-that is the aim.
The first ECKART foodlab is dedicated to the topic: Grounding the avant-garde. Viennese cuisine” and the “Culinary heritage of the Alps” provide illustrative material for initial answers.
The gastronomic elite, together with the best producers in the Alpine region, as well as media representatives, scientists and activists, exchange ideas on the subject of the kitchen of the future.