Anyone can make schnitzel – but vegetarian cuisine is much more than just fried mushrooms: “You can’t even imagine how great a vegetable dish can be,” says Salzburg restaurateur and ex-politician Josef Schellhorn. For him, not only a meatless cooking course, but an education reform in general has long been in order.
It’s all about the variety that the meatless kitchen has to offer: from fake tuna (watermelon) to fake duck (celery) to fried ferns from the forest. “You can make so many things with fruits and vegetables. But that has not crossed the minds of chamber officials,’ says Schellhorn, where chamber representatives got stuck in the 20th century.
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
