COMPETENCES
In a world of responsible and handcrafted culinary art, we are your partner and support for various topics
Otto Geisel Culinary Consultants
Canteens, restaurants and other food providers play an essential role for food culture: by using good products they can make use of their enormous reach to strengthen the overall awareness for high quality food. This awareness starts with the knowledge of the origin of products, producers and processing techniques.
Together with my team, I accompany and consult your gastronomy projects and concepts, responsible food production, trade or project to foster regional development. 30 years of widespread experience in hospitality, (star-) gastronomy, education, union commitment and my fundamental wine expertise provide the background and knowledge which turn your project into a success.
In a world of responsible and handcrafted culinary art, we are your partner and support for various topics
No matter where on earth, no matter which event - there is a high chance that the same luxury products such as beef fillet, foie gras, tuna and caviar are provided. In regard of their environmental impacts these products must be seen critical and are no longer the single available option. We support you in finding high quality products, which are produced in a responsible manner in your vicinity and could easily replace the obsolete products. Your values should be represented in your event and the products you provide - our target is to create an overall fitting concept, in which the event communicates your company's character.
World premiere of the BMW i3 (simultaneously in New York, London and Peking)
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Concorso d’Eleganza Villa d’Este at the Comer Lake
more information »We design individually a culinary concepts for our clients whereby their strategic target sets the direction. Based on our experience and creativity we find the adequate tools to meet the strategic targets.
ECKART Academy and the Award 'ECKART' 2018_EN
more information »To make sure, that our designed concepts are properly applied, we are working with you hand-in-hand. We know how to manage processes to realize the set goals.
ESSENS.ZEIT.
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Eataly Munich
more information »Millions of people are eating day by day their lunch at the office’s, kindergarten's, school's, hospital's or university's canteen. The canteen as buyers of agricultural products have a big impact. It is also their responsibility to provide a balanced and healthy menu in regard of their productivity but also for the overall satisfaction. There is a big difference between being just a food provider or actually taking responsibilities. We are accompanying and supporting you on this journey. We aim to foster a catering concept that is actually representing your company's values and corporate culture. More information can be found here: food-and-health.org
Food & Health Canteen Test 2018 in cooperation with FOCUS
more information »Wine can be considered as a delicate topic. Not only literally but also concerning the assessment of its quality such as the assessment of especially precious bottles, a whole wine collection, heritage or theft. We are providing our experience to assess your wine (collection).
Gault&Millau Weinguide
more information »Best products and a hand-crafted, gentle preparation or refinement are leading to quality which has a huge impact on taste. Our target is to lay the foundation to achieve products representing values, responsibility and quality. Therefore, we accompany you in the production process of food and beverages such as wine. We make sure, that your events will be a success by achieving and accomplishing the quality that was agreed on.
100 years BMW Group „THE NEXT 100 YEARS“
more information »The future belongs to nutrition, that is produced in a responsible manor. In regard of future challenges such as population growth and limited resources, it is our duty to make sure, that the origin of our food is protected and also in future, a savory and healthy nutrition can be provided for a fulfilling lifestyle. It is vital, to connect the value of our nutrition not only with taste, but furthermore it is the production and processing of food and beverages which have an enormous impact on their quality. To appreciate the quality of products, the knowledge about origin and production needs to be transferred and communicated. In our opinion, it is the responsibility of the food distributors and providers to make sure, that this knowledge is transferred. Information of the supply chain is especially important in times of lacking transparency and globalization. We see knowledge transfer as a powerful tool to fight for more transparency and high quality products that are produced fair and regional. To spread our experience and knowledge we provide seminars (half days, full days) and lectures/talks to topics about responsibility in food production and consumption.
CCI Academy: Manager for sustainable nutrition_EN
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University of cooperative education Baden-Württemberg
more information »„The future belongs to products that are produced in a responsible manner. A good nutrition is not only healthy for the consumer but also for nature and plays a vital role for a healthy life and environment. The quality of a product is determined by the whole process of the production. Education and the transfer of knowledge plays an essential role in culinary art.“
Our credo “enjoy responsible” put the highest quality standards of products first. All our offers are individually designed, based on needs and requests. The focus on being authentic, regional, creative, natural, conscious and savory create unique concepts, products and results. Our team is your conceptional partner and associate for premium culinary art.
The Culinary Consultants consist of Otto Geisel as a managing director and the two consultants Theresa Geisel and Gregory Emmel. Our diverse backgrounds and experiences are helping to design integrated concepts, which are matching your requirements.
Otto Geisel originates from a big gastronomy family. After his apprenticeship as a chef and his diploma as a graduate in hotel administration, he lead a hotel in the star-gastronomy for 25 years. Almost half of his time as a manager he only used regional grown and produced basic ingredients. For several years now, Otto Geisel participates in the managing-board of slow food, published several books and works as a public appointed, sworn expert in the assessment of wines.
Theresa Geisel collected knowledge and the philosophy of responsible, regional products by growing up in the family owned hotel with star gastronomy. In her economy and policy studies she focused on sustainability in businesses which deepened and complemented the knowledge of supply chains, strategy and concepts.
Catering Management Nr. 09/2016
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