Cologne's Fine Food Days: Enjoy with celebrities and sustainable delicacies!

Cologne's Fine Food Days: Enjoy with celebrities and sustainable delicacies!

The Fine Food Days Cologne 2025 promise a festival of the senses in the heart of Cologne. On August 31, Henning Krautmacher will present his Cologne cookies, extraordinary delicacies with a icing-up twirling beard. His special creations are just one of many highlights that the event in the Seepavillon in Fühlingen has to offer. The icing on the cake on the I: The ingredients for the delicacies all come from the Cologne event catering company Kaiserschot , which has made a name for itself through 25 years of experience and creative menu design.

On the same day, actor Erdoğan Atalay will present his dessert with a flamboved pineapple and homemade anis ice cream. He not only brings his culinary skills, but also shows his creative side at a vernissage that is opened at 6 p.m. Michael Gliss, the first coffee sommelier in Germany, complement the culinary round with Icelandic Saibling in coffee crusts, as well as TV presenter Yvonne Willicks, who offers ecologically manufactured organic meat from the region on the Lower Rhine. The farmer Peter Zens will also shine with sustainable vegetarianism by presenting fresh pointed cabbage.

A look at the Fine Food Days

The Fine Food Days take place between August 27 and September 7th in Cologne and promise to be a pleasure for connoisseurs. The "pleasure type matinée" on August 31st begins at 12 noon, and tickets are available for 149 euros per person. The event is particularly recommended for all those who want to experience local delicacies and exciting combinations of different kitchen styles.

The Kaiserschot stands out through their creative approach and flexibility of their offers, which ranges from wedding and party catering to innovative thematic catering for business events. They are under the motto of offering guests a tailor -made culinary experience and combining current trends with fresh ingredients.

sustainability in catering

An important aspect that is increasingly coming to the fore in modern gastronomy is sustainability. According to a report on Gastronomy Report Search for innovative solutions to minimize food waste. Methods such as sophisticated order systems for the exact calculation of the needs and the cooperation with platforms such as "Too Good to Go" are just a few examples of how this trend is put into practice.

disposable plastic has no place in sustainable catering concepts. Instead, many companies rely on reusable systems and biodegradable cutlery as well as serving dishes made of sustainable materials such as bamboo or palm leaves. The claim to not only serve delicious menus, but also to deal responsibly with resources is an integral part of modern gastronomy, which is consistently followed by providers such as the Kaiserschote

This all promises an exciting mix of taste, sustainability and art, which will certainly make the Fine Food Days Cologne 2025 an unforgettable experience. Be there when Cologne turns into a paradise for gourmets!