Entertainment

Ispasion Show Productions is a dance company known worldwide for its impressive creativity and graceful beauty. The main mission of the artists is to create unforgettable stage experiences that evoke emotions and captivate the audience.

Dance in its various forms is the central focus. Neo-Flamenco and Neo-Tango, Spanish and contemporary dance, as well as ballet, combine with cutting-edge stage technology and avant-garde visual effects to create a top-tier show.

The artists of the company are talented dancers with diverse backgrounds. They are admired not only for their flawless technique but also for their breathtaking interpretations and expressive stage presence.

Benedikt Faust combines 25 years’ experience in the hospitality industry with Michelin-starred expertise, media skills and a genuine flair for hospitality. His work has been recognised with Michelin stars for 13 consecutive years. As head chef, F&B director and culinary director, he has left his mark on renowned restaurants and hotels. For more than ten years, he has been sharing his culinary knowledge in a way that is as insightful as it is entertaining, on television, on stage and in live formats. In numerous features for ProSieben’s ‘Galileo’, he debunked kitchen myths, explored primal flavours and examined what really makes good food. As the author of the GU cookbook 'Sterneküche kann jeder' (Anyone can cook like a Michelin-starred chef), he demonstrates that haute cuisine doesn’t have to be complicated. Today, he creates culinary experiences that bring together flavour, knowledge and surprising stories.

The following workshops await you on board: 

• Plant-Based. Full of Flavour
  Plant-based cuisine without compromise, but full of flavour, surprises and new discoveries. How vegetables, pulses, mushrooms and spices can be transformed into wholesome, aromatic dishes. The focus is on enjoyment, texture and the pleasure of experimenting.
• Did you know that vegetables can be deceptive?
  Aubergine as matjes herring, celery or cauliflower as a steak: Benedikt Faust shows how plant-based ingredients can reinterpret familiar taste experiences. The focus is on seasoning, texture, roasted flavours and the question of why our minds sometimes decide what we’ll taste even before the first bite.
• Umami without meat
  Mushrooms, fermentation, roasted flavours and spices can lend plant-based cuisine astonishing depth. In a hands-on cooking session, various sources of umami will be sampled and combined to create an aromatic dish.
• Texture Makes All the Difference
  Crispy, creamy, juicy and al dente: Benedikt Faust demonstrates why texture is at least as important to enjoyment as the flavour itself. Using just a few plant-based ingredients, he creates a surprising dish with multiple layers of flavour.