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dynamisch • unterhaltsam • informativ • kreativ

Where People come to cook

Ein Ort zum gemeinsamen Kochen

dynamisch • unterhaltsam • informativ • kreativ

essküche Götzis

essküche Götzis

… is a place where people come to cook. We offer team events for companies as well as groups that organize themselves. Once a month we conduct a cooking class for individuals which usually centers around a specific subject. If you have a group of at least eight participants we will plan a cooking event tailored to your wishes.

I spent many years in the US and know what service is. We make sure that things work flawlessly from beginning to end while fun is a guaranteed ingredient. We talk about interesting and exciting things related to the ingredients we use while concentrating on dishes with clever taste profiles which are creatively presented and not complicated to make at home.

Cooking brings people together which is why everyone is encouraged to chop and grate, stir, smash or knead to your own delight. Kind of like an orchestra in which everybody works towards a common goal – which in our case is a lovely meal. Everything is taken care of, drinks included, since we are all here to have fun.

EVENTS

Teambuilding & Private Groups

  • 10 - 20 participants

    • Company team building, Christmas parties, bachelorette parties … you name it! I can organize the perfect cooking experience for your group, including fresh ingredients, a unique menu and, of course, perfectly paired drinks!

    • ca. 5 hours, or as desired;
    • A 4 to 5-course menu;
    • Aperitif and complementary wines (or bring your own!);
    • Juices and sparkling water;
    • Coffee, espresso, digestif;
    • Aprons and recipes;
    • A full belly and a lovely, wooden, cooking spoon to take home with you;
    • Flip chart, wall for PP-presentations and wifi.

    Teambuilding EventsPrivate Groups

Cooking Classes

  • min. 10 participants

    • If you want more than a few fancy recipes, if you are interested in the “why and how”, if you want to expand your culinary horizons, pairing local ingredients with more exotic spices and herbs, then you’ve come to the right place!

    • Each class includes all ingredients, drinks and coffee;
    • Sufficient space for everybody to actively participate;
    • We have aprons for everyone;
    • All recipes are also available digitally;
    • A full belly and a lovely, wooden, cooking spoon to take home with you.

    More Information

Apprentices

  • 8-16 participants

    • With nutrition and cooking classes for apprentices from all fields, I teach young people how daily food choices have an impact, not only on their health but on many aspects of their lives.

    • You choose the date, we take care of the rest;
    • Tailored to the needs of your apprentices;
    • Located in our bright and modern facilities in central Götzis;
    • Financial support of 75% of costs through the WKO;
    • Suitable for 8-16 apprentices;
    • For 2- or 3-day events: festive dinner with the “bosses”.

    More Information

"Manchmal muss man das Besondere wagen. Es war spannend, lustig und lehrreich. Vielen Dank Andrea für diesen netten Abend, die gute Küche und deinen Humor. Einfach unglaublich."

Huber Bodywear

"Das zusammenarbeiten mit Kollegen die man sonst nur gelegentlich sieht, hat mir am besten gefallen. Man fühlt sich wie ein Teil eines Teams."

Daniel, Lehrling, Gantner Technologies

"Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua."

Jonas

Andrea Milstein

I love to think about the intersection of food and nutrition and am constantly researching and trying out new recipes that are uncomplicated to prepare. Delicious and fresh are my primary demands – and I want to know where my ingredients come from. Here in Vorarlberg, I’m lucky to have a trove of local producers close by.

 

I started my life in Austria but was soon tempted away by the larger world outside. I worked as a translator and textile technician for 10 years in Hong Kong and Bangkok and traveled all over the Far East. It was in Hong Kong where I met my wonderful American husband, Paul. We spent 16 years in Washington DC, where we  raised our two children.

 

My cooking skills were surely honed in Asia but it was in the US that I wholeheartedly dedicated myself to nutrition and cooking and founded my own company “Cooking with an Accent”. Always on the hunt for natural ingredients, I started a farmers market, worked closely with organic farmers, introduced spelt (a grain) to curious Americans and dabbled in black-market activities related to raw milk.

 

essküche is the culmination of it all, which I started after moving to Austria in 2012. When I’m not cooking or researching recipes, I’m exploring the Alps on touring skis or my mountain bike with my husband Paul. Our now grown children live in the US and Germany.

A Fresh Philosophy

I’m a big proponent of a type of cooking that relies on the freshest ingredients, and is light, flavorful and healthy. I use ingredients that are regional and seasonal, but don’t hesitate to look for inspiration abroad when it comes to spices, herbs and seasonings. During my 10 years living and working in the Far East I got a true appreciation for the subtle balance of sweet, sour, salty and umami prevalent in so many Asian dishes. Ingredients like cilantro, Thai Basil, lemongrass, mint, ginger, galanga, shallots, different types of chilis, turmeric, cumin, fish sauce, coconut milk, but also mirin, miso and dashi are fixtures in my kitchen.

 

Here at the essküche, we make our own curry pastes – which are the base for the most delicious curries – wrap fish and chicken in banana leaves, show you how to make Maki rolls and demonstrate how to prepare vegetables in unusually delicious ways. We don’t forsake  meat, but use it in quantities that are ethically responsible.

A Fresh Philosophy

I’m a big fan of cooking that originates in the freshest ingredients and is light, flavorful and healthy. I use ingredients that are regional and seasonal, but don’t hesitate to look for inspiration elsewhere when it comes to spices, herbs and seasonings.

During my 10 years living and working in the Far East I developed a true appreciation for the subtle balance of sweet-sour-salty and umami prevalent in so many Asian dishes. Ingredients like cilantro, Thai Basil, lemongrass, mint, ginger, galanga, shallots, various chilis, turmeric, cumin, fish sauce, coconut milk, as well as mirin, miso and dashi are fixtures in my kitchen.

We make our own curry pastes, which are at the heart of the most delicious curries, wrap fish and chicken in banana leaves, show you how to make Maki rolls and demonstrate how to prepare vegetables in unusually delicious ways. We don’t forsake  meat but use it in quantities that are ethically responsible.

Contact

If you want to book a group event, find out more about our apprentice workshops or sign up for a cooking class, send us an e-mail, give us a call or come visit us in our kitchen. We’re looking forward to speaking with you!

 

essküche Götzis
t: +43 (0)699 132 132 61
Dr. Alfons-Heinzle-Str. 4
6840 Götzis, Österreich

 

Our cooking studio is located on the ground floor and is barrier-free. There are five parking spots available here, with additional parking around the corner at the Junker Jonas Schlössle.

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