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Renate K.
Renate K.
The cookery course with Hans Haas: incredible! What good luck - at the TZM Patient Day I won a place on the cookery course with Hans Haas; the chef at the Michelin-star restaurant TANTRIS in Munich. I really enjoy cooking, at least on weekends, and I'm pretty good at it according to my husband. Nevertheless, a Michelin-star chef is sure to have many tricks that I am not aware of. Of course my expectations are therefore very high. Can a few secrets on proper nutrition also be revealed to me? The first thing which makes an impression on me is the lovely calm and modest manner of the famous Hans Haas. We - a total of 15 men and women - are able to ask even simple questions and he answers all of them sincerely and patiently. It quickly becomes clear to me: anyone can cook well if they do it with care, pay attention to the quality of the ingredients and allow time for it. Hans Haas shows us, for example, how to make an easy tomato essence which then serves as a basis for sauces, soups, stocks, etc. Simply add water to peeled tomatoes with onions and Mediterranean herbs, leave to simmer slowly over a number of hours and then strain. Apropos sauces: the key to success is really quite simple - reduce, reduce and reduce further. It takes one to two hours but tastes "sau-gut" (incredible), as Hans Haas likes to say. Our group makes a game sauce which is served with medallions of venison. This is served with chanterelle mushrooms, which we can and, in fact, should "wash". There's a bit of murmuring amongst the group as all of us would have sworn that mushrooms should be "dry cleaned". So into a bowl of cold water they go; carefully turn by hand, take them out and leave them to dry on a tea towel. And then something surprising: the mushrooms are then placed into boiling water and then removed to dry again after one or two minutes. Only then are they quickly fried in a hot pan with a few tablespoons of butter. The chanterrelles are then wonderfully firm to bite and the taste is incomparable. I could continue to wax lyrical for hours about the course but there is probably not enough space here. I experienced six exciting and informative hours which can be summarised as follows: cooking can make you happy - and hopefully also healthy.
Ivy G.
Ivy G.
I keep feeling blessed, despite this disease, because I am having wonderful experiences which I would not otherwise have had. For example, the cookery course with other patients and Hans Haas. It was really great. I tried the recipes out, everything worked well and my family really enjoyed them. Everything was explained so well, in a simple way. Thank you so much for giving me the opportunity to take part! Despite having cancer, I felt blessed and learnt so much. It was nice to get to know you and Hans Haas' fantastic team.
Franz B.
Franz B.
I really enjoyed the cookery course. As someone with a passion for cooking as a hobby, it was an incredible experience to stand in a kitchen with Hans Haas. Everything was really great: the welcoming cookery school - its size and equipment, the warm welcome from Mrs Haas and, above all, that Mr Haas dedicated a whole day to working with our nice group. This is not something to be taken for granted. I thought that the menu was well-chosen for this group and Mr Haas integrated everyone into the processes in his nice and natural manner. He and his sous-chef were always available if further help was needed after his demonstration. Dishes prepared included vegetables, fish, meat and a dessert - a good selection and nice cross-section of foods. He responded to questions asked and also demonstrated a range of practical tips which can't be found in any cookbooks - I found this especially good. Equipped with recipes and aprons, all of the participants are now able to attempt the dishes themselves at their own stove. Cooking and getting involved in this topic is a good way for me to personally to do something practical and also creative, and has helped me through a lot over recent years. It also pleases my family and friends.
Anne W.
Anne W.
I am still absolutely thrilled about the cookery course with Mr Haas - it was an incredible experience. There was so much information and lots of valuable tips which I hope I won't forget. As I had put a lot of things behind me in my private life last year (5 operations and a total of 13 weeks' stay at a clinic), I found working with our group really wonderful. It was amazing to see how, despite cancer, life can be shaped in a positive way - and this includes good food and healthy nutrition.
What cancer patients can do for their own well-being - "Exercise - Nutrition - Relaxation"
The 4th Patient Day 2015 - on 18 April 2015 - was another resounding success!
An audience of some 500 strong members were really enthusiastic about the event! The speakers succeeded in presenting the most up-to-date knowledge on the relevant topics in a readily comprehensible form and underlined it all with practical examples and exercises. Qigong exercises all together with Dr. Yanging Wellenhofer-Li and gymnastic exercises with Ms. Berling were a real hit. The "Nutrition and Cancer" stand with Ms. Baumeister, Ms. Leicht and Ms. Flöter experienced a constant flow of visitors! Exhibitors from the pharmaceutical industry - Roche, Novartis and Swiss Medical - although few in number, were extremely interesting and went home full of praise for the event and almost depleted of the information brochures they had brought with them. A particular highlight was presented by Jürgen Mann and his company 
www.hampp-texturas.de, in the form of specially-produced and incredibly tasty food for patients with oral mucous membrane problems and dysphagia. There was also a chance to try out the delicious products at the stand. Smoothies made fresh on site by Alexandra Folger were also really popular again this year. You can order recipe booklets from us for free.
Presentations from the 4th Patient Day
The three Patient Day presentations can now be downloaded here:
Complementary medicine
Photos from the Patient Day 2015
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