The P-Seminar turned the stage of the Camerloher auditorium into a cooking studio: a fair cooking show spoiled the guests.
And there was information on top of that.
Freising
- The common prejudice that young adults have forgotten how to cook and eat mainly fast food is certainly not entirely unfounded.
That young people are well informed about food and can cook a delicious three-course menu was proven by the P seminar “Fair Cooking Show” at the Camerloher Gymnasium with a perfectly staged cooking show.
The P-Seminar had transformed the stage of the Camerloher auditorium into a cooking studio.
The stairs in front of it were decorated with a long table with fine crockery, cutlery, candelabra and flowers.
On the left of the stage, a small living room created a feel-good atmosphere and the kitchen was installed on the right.
Subtle ambience
Subtle background music welcomed the audience, who were then allowed to experience a 90-minute cooking show.
The intention of the P seminar was to show the audience how the students had set out for a more sustainable way of life.
They had researched for weeks to learn more about fair trade.
And they wanted to share this knowledge with their parents, friends and acquaintances.
Three teams at work
Three teams cooked live on stage - broadcast with a camera on the large screen of the auditorium.
As befits a show, it started with a game.
A large memory on the screen dealt with central terms of fair trade.
Then the cooking teams got going.
As a starter they presented salad boats with couscous and feta.
For the main course they conjured up a sweet potato and chickpea curry, and for dessert there was a raspberry fool (layered dessert) and a layered mango glass.
A lot of entertainment
The 90-minute show was entertaining and entertaining because the two presenters, Anna Hannus and Katrin Benditz, as well as the cooking team, knew how to provide valuable information about the recipes and, above all, the foods used while they were cooking.
Questions like “Where do they come from?” Or “How fair were they produced?” Were discussed.
(By the way: Everything from the region is now also available in our regular Freising newsletter.)
Relaxed team
The students acted so confidently, but still loosely, as if it were their daily job.
Even when the spontaneous survey by smartphone among the audience - “In which stores do you shop?” - got technical problems at first, the two moderators kept calm and spontaneously bridged the gap.
As befits a show, the P-Seminar invited two experts, Brigitte Würschinger from the Freising World Shop and Susanne Höck from the Fair Forum Freising, who were interviewed by the two moderators.
Exciting ambience
While the main course was being cooked, the audience was excited to be tortured.
When the ingredients were seared, the auditorium was filled with a pleasant, appetizing scent.
Because the corona pandemic did not allow it, the audience was not allowed to try the delicacies prepared on the stage immediately.
But the seminar had filled them in advance in glasses that the visitors could take home - as well as the brochures with the recipes and lots of valuable information and tips for a sustainable lifestyle.
It goes without saying that seminar leader Daniela Görlich-Kunert was delighted with the successful cooking show: “You spent a year and a half cooking, trying things out and working on a lot.
And today you did it really well. ”
PETER SPANRAD
Good to know
The members of the P-Seminar: Alexandra Schwaiger, Alina Düzgün, Anna Hannus, Annabel Baum, Eva Schuster, Fiona Ringelhan, Franziska Schranner, Isabella Löscher, Isabel Lutsch, Katrin Benditz, Lilly Kwirandt, Michael Eichhorn, Paulina Fleischmann and Theo Reischl.