KÖCHINNEN
lat. Apricus
warmed by the sun, exposed to the sun
Apricus vertritt folgende Köchinnen:
Vivienne Wiedemer
For me, cooking is a language of love, a creative expression and a wonderful way to bring joy to people. That's how Apricus came about. As the founder, I am passionate about it and put my heart and soul into it. It is a real pleasure for me to see how ideas come to life and the vision of a larger team becomes reality.
Liane Dilger
After a raw food cooking course in Bali in 2019, I was invited to cook for a yoga retreat in Mallorca. A short time later, together with Vivienne, the idea of Apicus was born. Happy to be able to combine my thirst for adventure with my passion for creative cooking, I now travel around Europe alone or as part of a team. What I love about my job is being inspired by food that invigorates and makes you feel good. My favorite dishes have remained - delicious, healthy raw food desserts.
Maike Mechelke
Born with a nomadic heart and a strong desire to express myself more deeply, a few years ago I traded my career with the Berlin Criminal Investigation Department—as well as a stint in development work in Malawi—for a job as a retreat chef. It was a decision that changed my life step by step.
Today, I combine my passion for fresh, organic ingredients with culturally influenced cuisine, creativity, and a holistic understanding of food. Last year, I was able to fulfill a long-held dream and complete a certified Ayurveda training course in Kerala. What I learned has further deepened my understanding of food as a conscious, energetic foundation for physical and mental well-being.
Community, sustainability, and impact are core values for me, which I also live by outside of the retreat setting as an ethical entrepreneur. Whether through my collaborative online business Purposeful Liberation or my social impact project Cultural Wanderlust.
Marlene Kreyenberg
I've been cooking ever since my grandma first handed me a wooden spoon, with a passion for flavor, ingredients, spices, herbs, sauces—oh, and dough! From bagels to sourdough bread to cakes, I'm all here for it. There are no limits:
I love combining influences from all over the world and creating delicious and comforting dishes. After experiencing Lilli's cuisine at a retreat, I became part of the team. When I'm not in the kitchen, I work in online marketing and spend a lot of time climbing in the mountains.
Maria Brauer
For me, cooking is a feeling of pure joy. My heart beats for ripe peaches, blooming meadows, local gardens, and exciting recipes that want to tell me their stories. I'm often captivated by the intoxicating scent of wild herbs and oriental spices. For me, food nourishes not only the body but also the soul. This makes it all the more important to me to experience pleasure with all my senses, to pass it on, and to cook in harmony with the seasons. As a trained nature and wilderness educator, I enjoy gathering some ingredients myself in the surrounding forests and meadows.
Jenny Gölz
For me, cooking is an expression of my creativity and feminine creative power. It allows me to move within the structure of recipes, but also to grow beyond them and create something entirely new. In the kitchen, I often feel deeply connected to myself, guided by intuition, and sometimes I even find myself entering a meditative flow.
Good food is, to me, an act of nourishment for body, mind, and soul. It means doing something good for myself and for others – letting love flow into the food and passing it on in this way. I love cooking with seasonal ingredients and especially enjoy working with fresh herbs. Spices from all over the world are an essential part of my kitchen, yet the ingredients themselves should always remain in the spotlight.
Alongside my passion for cooking, which I am grateful to live out here at Apricus Kitchen, I also support women through pregnancy, birth, and the postpartum period as a birthkeeper.
Apricus chef
Manuela Richter
For me, cooking is an expression of my creativity and feminine creative power. It allows me to move within the structure of recipes, but also to grow beyond them and create something entirely new. In the kitchen, I often feel deeply connected to myself, guided by intuition, and sometimes I even find myself entering a meditative flow.
Good food is, to me, an act of nourishment for body, mind, and soul. It means doing something good for myself and for others – letting love flow into the food and passing it on in this way. I love cooking with seasonal ingredients and especially enjoy working with fresh herbs. Spices from all over the world are an essential part of my kitchen, yet the ingredients themselves should always remain in the spotlight.
Alongside my passion for cooking, which I am grateful to live out here at Apricus Kitchen, I also support women through pregnancy, birth, and the postpartum period as a birthkeeper.
Apricus chef
Wichtig zu sagen: Apricus Kitchen kuratiert ein Netzwerk unabhängiger Köchinnen, die eigenverantwortlich und auf selbstständiger Basis arbeiten. Dabei arbeitet Apricus Kitchen als Vermittlungs- und Kooperationsplattform für selbstständige Köchinnen und übernimmt hierbei die Akquise, Koordination und Markenkommunikation.
Die Durchführung der Leistungen erfolgt durch die jeweilige selbstständige Köchin in eigener Verantwortung. Die Köchinnen erbringen ihre Leistungen eigenverantwortlich und gestalten die konkrete Umsetzung selbstständig. Unsere Qualitätsleitlinien dienen als Orientierung für die Zusammenarbeit und spiegeln gemeinsame Werte in Bezug auf Küche, Ästhetik und Haltung