{"id":2702,"date":"2019-05-20T13:16:06","date_gmt":"2019-05-20T11:16:06","guid":{"rendered":"https:\/\/www.verapu.re\/?p=2702"},"modified":"2023-02-07T17:38:18","modified_gmt":"2023-02-07T16:38:18","slug":"foodlab-1-by-eckart-witzigmann-in-vienna","status":"publish","type":"post","link":"https:\/\/www.vertessi.com\/en\/blog\/foodlab-1-by-eckart-witzigmann-in-vienna\/","title":{"rendered":"Eckart Foodlab #1 in Vienna"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Eckart Foodlab #1 in Vienna<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">What is good food? Is it possible to enjoy good food without the feeling of guilt? How do labels such as organic, seasonal and regional help us? These are some of the questions discussed at the ECKART Foodlab #1, organized by chef Witzigmann and the Eckart Academy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hosted at the stunning Sch\u00f6nbrunn Palace in Vienna, the event gathered some of the greatest names of the culinary industry.\u00a0Among them were the famous chef and entrepreneur Wolfgang Puck, Franck Giovannini from Crissier, Jan Hartwig from the Atelier in Munich, and Matthias Hahn from the Atelier Ducasse in Paris. The panelists discussed various topics, from Viennese cuisine to Digital food.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For Vertessi, the event proved to be a small reunion with some of the long-term partners. Above all, chef Hans Haas from the Tantris restaurant in Munich, with and for whom Vera developed the unique <a href=\"https:\/\/www.vertessi.com\/en\/about-us\/business-customers\/\">Tantris porcelain<\/a> series, chef Reitbauer who is using the <a href=\"https:\/\/www.vertessi.com\/en\/moonlashes\/\">MoonLashes silverware<\/a> in his award-winning Steirereck restaurant in Vienna and&nbsp;the host Witzigmann, who introduced Vera&#8217;s tabletop designs to Ikarus restaurant in the Red Bull&#8217;s Hangar-7.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Full program and the list of participants is available at the official <a href=\"https:\/\/eckart-foodlab.com\/\">ECKART Foodlab #1<\/a> website.<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.vertessi.com\/wp-content\/uploads\/2019\/05\/Vera-Purtscher-with-Ewald-Plachutta-and-Werner-Matt-1024x576.jpg\" alt=\"\" data-id=\"2705\" class=\"wp-image-2705\" srcset=\"https:\/\/www.vertessi.com\/wp-content\/uploads\/2019\/05\/Vera-Purtscher-with-Ewald-Plachutta-and-Werner-Matt-1024x576.jpg 1024w, https:\/\/www.vertessi.com\/wp-content\/uploads\/2019\/05\/Vera-Purtscher-with-Ewald-Plachutta-and-Werner-Matt-300x169.jpg 300w, https:\/\/www.vertessi.com\/wp-content\/uploads\/2019\/05\/Vera-Purtscher-with-Ewald-Plachutta-and-Werner-Matt-768x432.jpg 768w, https:\/\/www.vertessi.com\/wp-content\/uploads\/2019\/05\/Vera-Purtscher-with-Ewald-Plachutta-and-Werner-Matt-1320x743.jpg 1320w, https:\/\/www.vertessi.com\/wp-content\/uploads\/2019\/05\/Vera-Purtscher-with-Ewald-Plachutta-and-Werner-Matt-600x338.jpg 600w, https:\/\/www.vertessi.com\/wp-content\/uploads\/2019\/05\/Vera-Purtscher-with-Ewald-Plachutta-and-Werner-Matt-1800x1013.jpg 1800w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"blocks-gallery-item__caption\">Vera Purtscher with Ewald Plachutta and chef Werner Matt at the Eckart Foodlab #1<\/figcaption><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Eckart Foodlab #1 in Vienna What is good food? Is it possible to enjoy good food without the feeling of guilt? How do labels such as organic, seasonal and regional help us? These are some of the questions discussed at the ECKART Foodlab #1, organized by chef Witzigmann and the Eckart Academy. Hosted at the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2715,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[104],"tags":[],"class_list":["post-2702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-behind-the-scenes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Eckart Foodlab #1 in Vienna - Vertessi - Noble cutlery &amp; extravagant glasses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vertessi.com\/en\/blog\/foodlab-1-by-eckart-witzigmann-in-vienna\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eckart Foodlab #1 in Vienna - Vertessi - Noble cutlery &amp; extravagant glasses\" \/>\n<meta property=\"og:description\" content=\"Eckart Foodlab #1 in Vienna What is good food? Is it possible to enjoy good food without the feeling of guilt? How do labels such as organic, seasonal and regional help us? These are some of the questions discussed at the ECKART Foodlab #1, organized by chef Witzigmann and the Eckart Academy. 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