Cooking in the monastery – Broiler & Soup Chicken | Culinarium Alpinum, Stans

Under expert guidance, they can learn how to cut up poultry.

We will use the broilers and soup chickens to make stocks, soups and various poultry dishes. These will be served with seasonal side dishes.

Course instructor: Ursula Christen Jödicke

‘After many years as a home economics teacher in adult education, I switched to the catering industry in the summer of 2020 and have been part of CULINARIUM ALPINUM from the very beginning. Here, I can fully indulge my passion for sustainable baking, preserving and cooking with regional products in the restaurant kitchen for guests and in the course kitchen with guests.’

Language: German