HealthFood

Top gastronomy and cancer - a contradiction in terms?

The fine art of cooking was rediscovered in the 1970s by chef of the century Eckart Witzigmann, and since that time it has been continually developed further. From the very beginning, the quality of the products used and the best possible processing of the ingredients was at the forefront of this approach to food, which was revolutionary for Germany. The concept still applies today - even for simple dishes. Good fare does not have to be complicated!
We have developed an app which should help to make cooking with recipes easier for you. We also hope that our audio and video files related to the recipes will support you. This app is a platform which is to be continually expanded and is expressly committed to assuring quality, sustainability, creativity, aesthetics and, not least, enjoyment. Regional and seasonal products are a predominant feature of the recipes. Based on these criteria, we select chefs to present their recipes in this app. Fundamentally, people suffering from cancer should eat in the same way as people who are healthy: primarily food which is varied and well-balanced. Therefore these recipes are equally suitable for people not suffering from the disease, and they can also help in the prevention of cancer. When suffering from cancer unintentional weight loss can occur and a higher intake of protein in the diet is also recommended - for this reason we have developed calorie and/or protein-rich recipes (marked with icons). To address the problem of unintentional weight gain you will also find recipes which are low in calories, so that you can eat till your heart’s content; and vegetarian recipes are also marked.
All of the recipes are scrutinised and assessed by nutritionist Veronika Flöter, who runs the TZM Nutrition and Cancer Consultation Service. It goes without saying that this app cannot replace consultations with your doctor but it can help you to get to grips with your illness better, to optimise your nutrition and provide inspiration for eating healthy food.
The app recipes are divided into seasonal and basic recipes. During each particular season you will find current recipes under the season category and they are then later moved to the archive. The basic recipes explain the fundamentals of preparing well-known dishes as well as the possibility of refining or modifying these.
We started the app with summer recipes by Eckart Witzigmann. Hans Haas, Chef de Cuisine at Restaurant Tantris, then presented autumn recipes and Martin Fauster, Chef de Cuisine at Restaurant Königshof, presented recipes for the winter season. The spring recipes are created by Tohru Nakamura, Chef de Cuisine at Restaurant Geisels Werneckhof. New recipes for autumn and winter are now provided by Herbert Hintner, Chef de Cuisine at Restaurant zur Rose.

The teams at TZM and the Witzigmann Academy hope you enjoy shopping for the ingredients and cooking with them. Bon appetit!