As every year, the AIESEC Alumni Germany WinterCo took place on the Reiteralm. I caught a very bad cold, so I stayed in our big mountain hut and enjoyed the benefits: sauna, hot pot and food in the fridge.
I used the time to read some books, catching up with some alumni work and working on my class project for the Storytelling with Data course.
Finally on Saturday and Sunday, I felt fit enough to get a 3 hour pass (price moved from 42.50€ in 2017 to 66.50€ in 2026). Jutta and I spent the morning on the busy Reiteralm skiing nearly every slope before we met the rest for lunch at the Eiskarhütte. Then, I called it a day and went back for sauna and hot pot.
our hotpot
In the evening, two skidoos brought us back up the mountain to the Hochalm where had a drink. This was followed by the great sleigh race down the hill. This year, Victor got the price both for fastest skier and fastest sledder.
Back in the hut, it was the last cooking crew who assembled the last dish and the rest from the night before for our dinner. During the week we had pasta bolognese, chili con/sin carne, Kassler with potato dumplings and sauerkraut, potato soup, rice with mushroom sauce and potatoes with sausage and red cabbage.
Cooking for a large group is always a challenge: the quantities, the different hunger, allergies, vegans, meat eaters, etc. All chefs did a great job satisfying the hungry crowd and not creating to many leftovers.
The rest of the team
On Sunday, it was just Victor and I after we cleared out the hut and everyone else started their return journey. Like the rest of the week, we had sunshine and decent snow given the high temperatures and the slopes were pretty empty. We finished the ski day with lunch at the one and only Lena Alm.
from top
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