Regional and seasonal – The cooking workshop for sustainable enjoyment

This cooking workshop focuses on fresh ingredients from the region, seasonal dishes, and the sustainable preservation of food. Together, we prepare simple and creative recipes, learn about various preservation methods such as sterilizing, pickling, and lactic acid fermentation, and discover how to create durable food and small gifts from the kitchen.
In addition, participants will learn interesting facts about seasonal foods and receive new ideas for a sustainable kitchen.
At the end, we will enjoy the prepared delicacies together.

The workshop is aimed at everyone who wants to cook more consciously, make better use of regional products, preserve food, and expand their cooking skills.

The event is also offered as part of the Future Diploma of the Local Agenda 21 Trier.
The participation fee is 30.00 €/person plus ingredients per person (approx. 8€ including dish).
The meeting point is the Geschwister-Scholl-Schule, Boorwiese 11, 54439 Saarburg-Beurig, in the kitchen of the secondary school building, room 426.
A binding registration is required at the Nature Park Office in Hermeskeil, telephone 06503/9214-0 (limited participation).