Cook together, discover regional foods, and take home valuable culinary knowledge: The “Komm & Koch” workshops led by seminar host Ingrid Jägersberger focus on regional ingredients, seasonal produce, and genuine enjoyment.
The “Komm & Koch” workshops led by seminar host Ingrid Jägersberger from Puchberg am Schneeberg focus on regional foods, mindful enjoyment, and practical tips for everyday cooking.
Together, participants work with local ingredients to prepare a variety of dishes. Along the way, they learn interesting facts about the origin, quality, and mindful use of food. The course offerings range from traditional farm-style dumplings, bread, and Christmas cookies to modern bowls and vegetarian dishes.
Starting in fall 2026, new topics will be added to the program, including fish from local waters, yogurt, quark & more—all homemade—as well as legumes—small, crunchy, and packed with energy.
Whether it’s a kids’ cooking class, group cooking sessions, or a class for men: the workshops combine cooking together with regional knowledge and enjoyable experiences.
