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Team Events
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Team Events

Team-Events offers outings and events for companies large and small throughout Switzerland. Deal with the organiser direct.

Proposal 7 of 70

Cooking misshapes instead of wasting them

Cooking misshapes instead of wasting them
Cooking misshapes instead of wasting them
Cooking misshapes instead of wasting them
Cooking misshapes instead of wasting them
Create a delicious menu from high quality ingredients which don't conform to standard shapes and sizes.

Food waste - a vital social issue

Food waste is a constant theme: vegetables of all kinds have to meet specific standards, otherwise they don't make it to the shelves. Even if a crooked carrot finds its way into the shop, it's likely to stay there because consumers are so used to buying only perfect specimens. This means that good quality foods are often discarded, with the result that some 2 million tons of food are wasted in Switzerland every year.

Be creative, not wasteful

This cooking event shows you exactly what you can do with a crooked carrot, a small potato, or an enormous root vegetable.
Small groups cook individual courses, from starters to desserts, which combine to produce a meal with several courses. Presented on a beautifully laid table, the delicious dishes are tasted and the results discussed. And there's no shortage of fun along the way.
You can round up the evening with a coffee while we take care of the washing up.

A three course menu or a delicious apéritif

Up to 25 people can prepare a three course menu in the lovely kitchen which also offers larger groups the possibility of producing a wide-ranging apéritif instead of a menu. Our professionals will enthuse you with their tips and advice, and the whole event can be tailored to suit your requirements. Cooking seasonal highlights and enjoying a good glass of wine in the distinguished atmosphere of Mirko Buri's famous kitchen will give you a break from everyday life for this special evening.

Size of group

10 to 30 people


3-4 h


all year round


Köniz, Berne Distanz show map


German, French, English

Costs [CHF]

incl. 7.7% VAT
up to a maximum of 25 pers.
3 course meal 120.00  /pers.
Apéritif and 3 course meal 150.00  /pers.
Wide-ranging apéritif workshop
10 - 30 Pers. 80.00  /pers.

Included in the price

-   3 course meal or wide-ranging apéritif (according to booking)
-   Hired aprons
-   Accompaniment by the chef and his team
-   Recipe book to take home
-   Drinks and apéritif
-   Venue hire
-   Washing up

Not included

-   Return travel costs

Optional extras

-   Beamer and equipment
-   Good meat has its season (modern cooking methods)
-   Menu surprise (seasonal gala dinner)
-   For the love of food (avoiding food waste in everyday life/sustainable nutrition in the modern world)

Customers' views on this offer

Véronique Ruppert Schmitt, Bundesamt für Umwelt


Der Koch ist für das Thema (no) Food Waste eine Inspiration. Zusammen mit seinem professionellen und fröhlichen Team hat das Koch-Event so richtig Spass gemacht: tolle Location, superdurchdachtes Konzept für Teambuilding und einfach sehr gutes Essen. Auch gut um mal einen lustigen Abend mit neuen und alten Freunden zu verbringen. Bis bald, wir kommen bestimmt wieder!

Ralf Hoppe, Pontacol AG


Wir durften einen coolen Abend verbringen. Jeder konnte sich austoben, verstärkte den Team-Spirit und keiner kam zu kurz. Super Idee was die beiden Herren aufgebaut haben. Das Duo erinnerte uns daran, dass aus Resten tolle Gerichte gekocht werden können. Tolles Konzept, tolle Location, nur zum Weiterempfehlen!!!

Ruth Steiner, Swisscom (Schweiz) AG


Wir durften bei einen absolut spannenden und unterhaltsamen Team-Event erleben.
Auf unseren Wunsch hin wurde das bestehende Programm noch ergänzt mit einer Bierdegustation von Erzbierschof, was für alle, aber natürlich insbesondere für unsere passionierten Biertrinker sehr interessant und lehrreich war.
Alles war sehr gut vorbereitet und wurde professionell durchgeführt, sodass für unsere Leute auch der Spass nicht zu kurz kam.
Wir können diesen Event (und die schöne Location) nur weiter empfehlen!

Stéphanie Zosso, IGKG


Wir hatten ein super tollen Koch-Event! Nur zum Weiterempfehlen!

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