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00:00The desire to come to his own life, brings often to the feeling that you have to stand up and
00:06say,
00:06everything that you have done yesterday, that you have done today.
00:09To reizen, what you have, that is what you have here.
00:13I know exactly what here is expected.
00:18I have to deal with every piece of paper on myself.
00:23My business is on the same way.
00:25Hi.
00:26She is one of the few women who went on the road.
00:29I'm going to go back to the bathroom.
00:32I have a lot of pain over the responsibility.
00:36For me, it's the most important point that I can pay for it.
00:40You have to be a pioneer.
00:43The people come with a certain expectation here.
00:48He has his goal.
00:50He wants to cook and cook.
00:52And what comes now, is a bonus.
00:55To play in this league,
00:57is for me as a coach very important.
01:00What you can't control,
01:01that makes the thing very exciting.
01:06You have many things behind you.
01:08I don't have a private life outside of my work.
01:14Do you have to pay a price,
01:15if you do something you want to do?
01:17I don't know.
01:27My name is Alexander Mayer.
01:29I'm the chef of the restaurant La Valle Verse
01:31here at Hotel Hohenhaus in Galeshausen in North Hessen.
01:39My name is Isabel Pering.
01:41I'm 32 years old.
01:43I'm a restaurant in Altenhain, Bad Soden,
01:46which has opened for three and a half years.
01:50I'm a restaurant in Altenhain.
01:54I'm a restaurant in Altenhain.
02:09I'm a restaurant in Altenhain.
02:17I'm a restaurant in Altenhain.
02:18So, my charmer hasen.
02:19I'm a restaurant in Altenhain.
02:21Frühlingslauch.
02:21Guck mal, nennt der Ronne jetzt auch in Gebrauch?
02:23Jawoll.
02:26Was kochst du dann?
02:28Der Frühlingslauch geht zur Lachsforelle.
02:32Spitzkohlwinegrette.
02:33So, brauche ich auch eine Spitzkohl.
02:34Spitzkohl, die hier grummer.
02:36Wie bestellt.
02:37Guck mal, ist ja geil.
02:39Is there anyone?
02:40No.
02:41Four.
02:42Or three.
02:43We have three.
02:43They are big.
02:44Yeah.
02:46I come sometimes very tofällig
02:49on the ideas.
02:53Like yesterday,
02:55when I look at a picture
02:56and I think I could do something
02:59with this or this product.
03:01Or I set myself explicitly
03:03and I'm going to drink some coffee.
03:05I'm going to drink some coffee,
03:05I'm going to drink some coffee.
03:07I'm going to sit with my book
03:09and write ideas with seasonal foods.
03:13I've always made my thoughts
03:16or with the Bauern and the Lieferant
03:18to have a short speech.
03:19What we can get from the products
03:20and how much time.
03:23Many products are just very quickly
03:25when you do it.
03:28You're almost better than Rosenkohl.
03:30I've always wondered
03:31what a financial situation is
03:35that I have a lot of background.
03:36I know for example
03:38what a Huhn costs me
03:40and what a piece of meat
03:41is a piece of meat
03:43and it must be so,
03:45that it's something
03:45in the menu
03:46and then I write it so.
03:49What is also a big point
03:51that it is also
03:52for the kitchen
03:53to make things
03:54in the time.
03:56There are some things
03:57that are a bit more
03:58a bit more than I know.
04:00Okay.
04:01It's a long time
04:02and there must
04:03to give it
04:03a bit easier
04:06so that
04:07you have a good balance.
04:19and I have to sell it
04:21for a full time.
04:22It's nice
04:24and it's nice
04:29and it's nice
04:31and it's nice
04:31And the only thing
04:31was blöd
04:32that she had no
04:33I don't know if I didn't have a lot of Rosenkohl.
04:34But okay.
04:37It's all right now.
04:39Yeah.
04:39Ah.
04:40Is here at the table, two people on the private table.
04:43That's right.
04:44That was yesterday also so funny.
04:45Six people were invited.
04:46Um 18.00.
04:48Can we come today?
04:50No.
04:51Today?
04:51But Monday was super.
04:53Monday was super.
04:54I knew that she had always before.
04:58And that it was a big dream of an own home.
05:00And I was surprised.
05:02Because of the time she was very proud.
05:05But I was also convinced that she would be very successful.
05:10And yes.
05:12I got here very much with it.
05:13When the whole restaurant was really bad.
05:16And you just feel that it's your home.
05:19Your heart and your heart.
05:20In every detail.
05:25I didn't have the vision.
05:27I, it's not.
05:27I, it's, she already.
05:30I came here and I thought, okay.
05:32I was excited about what there will be.
05:37And it's a financial risk,
05:39from the expectations of the situation,
05:41from the independence of mind.
05:43But on the other hand,
05:44when you burn for something,
05:45and it was always the dream and the goal,
05:48then,
05:49then,
05:49then it comes to the point.
05:50And everything got together.
05:52that it was exactly the right time.
05:55She is one of the few women who went on the path,
05:59but somewhere you have to be a pioneer.
06:06The project Herdeshausen or Hohenhaus
06:09was, I think, the most exciting project,
06:11which we have offered in my Laufbahn.
06:16This project is so exciting,
06:17because we are very central,
06:20because we have a great house with a lot of potential.
06:25It's a lot of sleep.
06:27We are already known,
06:28but not on every agenda.
06:31We have a clear vision for this,
06:33what we want to build in the next few years.
06:35This is our new Gummi-Restaurant,
06:38now in the Erdgeschoss in the castle.
06:40We are now going to the restaurant from the Hohenhaus
06:43in the new restaurant with about 18 places.
06:45Yes, completely reproduced from the 19th century.
06:50The original company was printed in France
06:52and brought here again.
06:53I think it's a great design for a great restaurant.
07:06We are now in the phase,
07:08where the floor is finished with the Gourmet-Restaurant.
07:11And here in the first floor,
07:12are the end phases of the building.
07:14The buildings are finished,
07:16the walls are lined up,
07:17the decklampes are lined up,
07:18and next week the furniture will be brought.
07:20So, a hotel building,
07:22an operation at the open heart
07:23is for everyone exciting,
07:25but also rewarding.
07:27Lampenfieber,
07:28that's like a player,
07:29that's like a player.
07:30Lampenfieber is necessary,
07:31a little bit of temperature,
07:32I'm not sure,
07:34but the ground setting is positive.
07:41Oh, there I come right.
07:43Are they all set up?
07:44No.
07:45Okay, they can...
07:45Not?
07:47Schauen Sie,
07:47schauen Sie mal rüber,
07:48schauen Sie mal rüber.
07:49Oh, oh, oh!
07:51Nichts gesehen.
07:52Das ist die Windgebrochen.
07:55Vanilla
07:57und
07:58Skrone.
07:59Perfekt.
08:00Perfekt.
08:01Danke schön.
08:05Der eigene Anspruch,
08:07der noch dazu kommt an seine eigene Leistung
08:09und das, was man schaffen möchte,
08:10diese Wechselwirkung darunter durch,
08:12It brings often the feeling that you wake up and say,
08:16everything that I did yesterday, I do new, because it doesn't like me anymore.
08:21It's like a artist, who begins with a picture and says,
08:25it's all nonsense, a new whiteboard, and I'm starting new.
08:36The clear goal, if I can say it loud, is three stars.
08:40It's clear that it's clear that it's clear that it's clear.
08:45But on the way to the path, for me, it's my goal,
08:49my job every day is better.
08:53Two stars are the absolute absolute.
08:57It's insane, it's insane, it's insane, in a insane constant.
09:02And the rarities, in which these stars are given,
09:05is not out of the way.
09:07The G-Mechneur is, I believe, on the whole world
09:09the main value for great culinary and restaurants.
09:13And to be in this league,
09:15with a Mechneur-Stern,
09:18is for me as a coach very important.
09:20That's what I do.
09:23The next level is clear.
09:24The Kalbskopf was clear.
09:27The Kalbskopf was clear.
09:29The Schwertwisch is clear.
09:31The Bumma is clear.
09:32The Bumma is clear.
09:51And the Gugelup, of the flat plashing.
09:55No, Gugelup.
09:57Yeah, no.
09:59It's already been done.
09:59Did we have enough?
10:01Yes.
10:01So, there we have enough.
10:03We've got enough.
10:06What do you do?
10:07You look at the fire and you talk about living?
10:09or what?
10:10You have to imagine,
10:13with the whole house,
10:14with the whole house,
10:15we open a second hotel.
10:16A second kitchen,
10:17a second restaurant means
10:18you need a second equipment
10:19or a second stock of equipment.
10:21And so we had to do everything
10:23from the ground on,
10:23every one, every one,
10:25every one, every one,
10:26every one, every one,
10:27every one,
10:27every one,
10:27because the one we used earlier
10:29were not 100%
10:32for our new restaurant.
10:40I had always the privilege
10:41to work in great houses
10:42and great kitchen
10:43but I had never
10:45before a kitchen
10:46because of course
10:47I had never done
10:47because of course
10:48that's kind of a young man
10:49if you want to.
10:52We need something
10:53for the Auster
10:56to fix it.
10:57We have more than that.
10:58We have more than that, Chef.
11:00And then
11:00we'll put the table
11:01so,
11:03that you are on stage.
11:04Let's look at that.
11:06Yes, Chef.
11:06I think,
11:07that Alex
11:08has a very clear idea
11:10where he wants to go.
11:13In this idea
11:14we're all involved
11:15and we can participate
11:16as well.
11:17Do you want to do it
11:18deep or so?
11:19No, no, no.
11:21Then I would not
11:22sit down.
11:23Probably better.
12:03If everything seems under control,
12:05you ain't going fast enough.
12:06And then
12:07these points
12:08and these
12:10moments
12:10to go over these
12:12lines
12:12to go,
12:13to lose
12:13the control
12:14and to achieve
12:17the perfect end
12:18for the guests
12:19to achieve
12:19it.
12:20That makes
12:20fun.
12:21That's a bit
12:23a bit of a
12:23Kahlerbahn
12:24and that's
12:25what I'm doing.
12:27That's
12:27that's
12:27that's
12:27fun.
12:28We start with the Probe-Kochen.
12:31We've got two weeks before two weeks.
12:33We start with the Amuse.
12:35We have a tomato sauce with tomato oil on top.
12:40And there's a Tartlet, a Creme.
12:42We need to see if the consistency fits.
12:47We have got Nussbutter in the Kartoffel.
12:49We cook every menu before we start.
12:53We start with the Probe-Kochen.
12:55That means that Probe-Kochen is always 4-6 weeks.
13:03For me, it's extremely important,
13:05in conversation with the Bauern
13:07the Saisonality to hold.
13:09And it's very difficult.
13:11I'm often happy,
13:13after 6 weeks,
13:14to eliminate something new.
13:17Okay, in this little test,
13:19there's still some tomatoes from the summer.
13:22And in tomato oil.
13:25And we've said,
13:26that we're going to be warm.
13:28Now, when it's so cold,
13:31it's really nice,
13:32if people have something warm to drink.
13:34In which way would you like to enjoy it?
13:38We're going to make first the tomato sauce,
13:40then the Kartoffelwürfe
13:42and then, finally,
13:43the intensive Tartlet.
13:46It's very good.
13:48Okay.
13:49Okay, good.
13:50Haben wir für Ameswein,
13:51Biti?
13:52Oh, shit.
13:53Das schmeckt so geil.
13:55Machen wir eine Runde hier,
13:56bleibt mit der Familie.
13:59Sehr gut, ja.
14:01Ist das gut mit der Senfsaat?
14:03Das ist super.
14:04Die Senfsaat ist auch,
14:05finde ich, schon wichtig.
14:06Mit dem Käse.
14:07Hat so ein bisschen dieses Klassische
14:09von Käse und mit Senf.
14:10Ja, mir ist es total wichtig,
14:13dass jeder hier zu Wort kommt.
14:15Also, es ist auch egal,
14:17ob man Azubi ist
14:18oder ob man Kommi ist
14:19oder im Service arbeitet.
14:22Wenn es einen Kritik-Hunk zu einem Gericht gibt,
14:25dann nehme ich den von jedem an.
14:27Ich muss natürlich dann für mich selber entscheiden,
14:28ob ich es wirklich will oder nicht.
14:29Am Ende treffe ich die letzte Entscheidung.
14:33Aber trotzdem geben mir auch gerade Jungköche
14:35immer wieder Ideen für Teller ab
14:37und wir reden drüber
14:38und ich finde es einfach wahnsinnig schön,
14:40dass sich jeder einbringen kann.
14:42Und ich glaube,
14:43dass es auch ein totaler Ansporn ist
14:44für das gesamte Team.
14:50Ich muss Mitarbeiter entlassen,
14:52wenn sie die Anforderungen nicht erfüllen
14:54und eventuell vielleicht auch
14:55eine Gehaltserhöhung wollen
14:56zum gleichen Zeitpunkt.
14:58Dann muss ich halt eben sagen,
14:59okay, das Gefüge im Team
15:01passt jetzt so nicht mehr.
15:04Ich kann leider nichts machen,
15:05weil wir sind ein kleines Team.
15:07Ich habe keinen Investor hinten dran stehen.
15:10Ich kann keine Gehälter zahlen
15:11wie in einem Fünf-Sterne-Hotel.
15:14Das ist einfach so.
15:14Ich glaube, der Arbeitsplatz hier
15:16ist aus anderen Gründen
15:17attraktiv wie das Gehalt.
15:23Ich meine, dadurch, dass wir so ein kleines Team sind,
15:26ist das Ganze halt viel familiärer.
15:29Man hat so quasi nicht nur Kollegen,
15:31sondern auch Freunde.
15:32Man ist gut miteinander
15:33und es ist einfach...
15:34Es ist schön, hier zu arbeiten, ja.
15:37Probier mal, bitte probier mal.
15:39Probier mal, bitte probier mal.
15:42Probier mal, bitte probier mal.
15:42Probier mal, bitte probier mal.
15:42Vielleicht jetzt noch Reinbildung.
15:43Es verändert sich was,
15:45weil sich etwas verändern muss.
15:46Wir haben in der Branche
15:48ein Problem mit Nachwuchs
15:50und es ist ganz klar,
15:52Restaurants, die so ein, ja,
15:54so ein Altbacken hier immer rumschreien
15:57und sowas, die werden keinen Nachwuchs finden.
16:00Also das lassen sich viele nicht mehr gefallen.
16:11Mir liegen alle am Herzen,
16:13aber es ist natürlich was anderes,
16:14wenn man eine sehr enge Bindung hat
16:16und man dann eben, ja,
16:18Entscheidungen treffen muss,
16:19die nicht schön sind.
16:20Und an die Stelle kommt
16:21oder an den Punkt kommt,
16:22glaube ich, jeder Selbstständige.
16:29In meinem Studium
16:30habe ich in der Gastronomie gearbeitet
16:31und gejobbt.
16:33Und dort bin ich dann hängen geblieben,
16:35sage ich jetzt mal,
16:36stecken geblieben.
16:36Ich habe erst eine Serviceausbildung gemacht
16:37und während der Serviceausbildung
16:39kam dann noch mehr die Begeisterung
16:41fürs Kochen,
16:42für die Spitzengastronomie vor allem.
16:44Und habe mich dann während meiner Serviceausbildung
16:47dazu entschieden,
16:48noch eine Kochlehre zu machen.
16:49Und die habe ich dann gemacht
16:50im Restaurant im Schiffchen in Düsseldorf
16:52bei Herrn Jean-Claude Bouguet.
16:53Das ist der Koch,
16:54der die meisten Mischner-Sterne
16:56in Deutschland gekocht hat.
16:57Eine absolute Kochlegende.
17:00Der Ausbildungsbetrieb im Schiffchen
17:01war schon die prägendste Station
17:03und prägendste Zeit.
17:08Ich kann mich daran erinnern,
17:09dass ich im zweiten Lehrjahr
17:11zum ersten Mal Hummer selber kochen durfte.
17:14Und um Hummer zu kochen,
17:15nutzt man in der französischen Küche
17:16eine sogenannte Crude Bouillon.
17:18Das ist eine Art, ja,
17:19leichter Gemüseansatz.
17:20Der wird ein bisschen gewürzt,
17:22unter anderem mit Nelken.
17:24Und ich habe dann tatsächlich
17:26weitaus so viele Nelken
17:27in diesen Topf mit der Crude Bouillon geschmissen.
17:30So schmeckten die ganzen Hummer nach Nelke.
17:31Die konnte man auch nicht weiterverarbeiten.
17:33Da habe ich auch großen Lerger bekommen.
17:34Und das sind so Fehler,
17:35ja, die macht man einmal.
17:42Dieser Spleen für Bücher.
17:43Ich habe in meiner Lehre relativ frühzeitig damit angefangen.
17:47Da hat mir meine Mama damals das Buch von Jean-Luc Bourguet,
17:50der Mensch, wo ich gelernt habe,
17:53damals kurz vor Beginn meiner Kochausbildung geschenkt.
17:56Und von da an habe ich dann immer weiter mich angefangen,
17:59mit der Materie zu beschäftigen.
18:01Bin da richtig eingetaucht, sag ich mal.
18:03Und habe dann verschiedenste Kochbücher
18:04auf sämtlichen Plattformen, Flohmärkten zusammengekauft.
18:09Und mittlerweile, jetzt wo ich dann nicht mehr Auszubildender bin,
18:12sondern auch eine Mark 50 mehr verdiene,
18:14bestelle ich mir die immer vor.
18:16Und dann kommen die immer pünktlich mit Erscheinungstermin
18:17und kommen die dann beim Briefkasten an.
18:27Das Tattoo ist der, ja, ein Schlörstern.
18:30Es war vom Tag eins meiner Lehre für mich immer das große Ziel,
18:34mit meiner, gerade mal als Küchenchef,
18:35mal einen Stern zu erkochen.
18:36Das ist mir dann final 2024 gelungen.
18:40Am 26.03.2024 war es soweit.
18:42Ich durfte stellvertretend für die Teamleistung,
18:44die wir bei Hotel Atlantik damals erbracht haben,
18:47durfte ich den Stern entgegennehmen.
18:49Ja, es ist ein bisschen plakativ, es ist auch ein bisschen offensiv.
18:52Aber es ist eigentlich mehr für mich,
18:53denn ich bin Rechtshänder
18:54und ich arbeite hauptsächlich mit dem rechten Arm.
18:57Und immer, wenn ich an Tagen,
18:59wo es vielleicht mal nicht so ganz gut läuft,
19:01auf meinen Arm runterschaue,
19:02dann sehe ich diesen Stern.
19:04Und der ist für mich immer Ansporn und Erinnerung daran,
19:06dass mit viel Arbeit, ja, der größte Traum in Erfüllung gehen kann.
19:09Und das war für mich beruflich immer der Mischner Stern.
19:16Für mich ist es wunderschön, dass ich hier arbeiten kann,
19:20arbeiten darf und viel rausgehen kann in die Natur.
19:24Für mich ist es wahnsinnig wichtig
19:26und es ist auch ein schöner Ausgleich tatsächlich zum Arbeiten dann,
19:30dass man eben noch so ein bisschen raus ist
19:32und dann da zumindest so ein bisschen seine Auszeit hat,
19:35weil das auch immer oft lange Tage sind tatsächlich.
19:40Ich beziehe den Großteil meiner Produkte
19:44eben von kleinen,
19:45von ganz kleinen Höfen.
19:48Für Schweinefleisch gibt es einen Lieferanten,
19:51für Rind gibt es einen,
19:52weil die sich eben einfach dann auch nur darauf spezialisieren.
19:55So muss man sich halt eben einfach seine Bauern so zusammensuchen.
19:59Und es hat wirklich zweieinhalb Jahre gedauert,
20:02bis man mit der ganzen Logistik so zufrieden ist,
20:06dass es irgendwie passt.
20:11Ich wusste schon sehr früh, dass ich gerne koche,
20:15durch meine Mutter, die immer jeden Tag bei uns gekocht hat.
20:19Meine Oma hat sehr viel gebacken.
20:25Ich habe meine Ausbildung im Falkenstein-Krein Kempinski gemacht,
20:29in Königstein-Falkenstein
20:30und bin danach nach Mannheim ins Opus 5.
20:35Es war sehr schön.
20:37Wir haben in dem Jahr, wo ich da war,
20:38von einem auf zwei Michelin-Sterne gekocht.
20:41Es war ein wahnsinniges Erlebnis.
20:46Es ist eine moderne deutsche Küche,
20:48wo das Produkt im Fokus steht.
20:51Eine reduzierte Küche,
20:52aber trotzdem nicht verspielt.
20:55Relativ klassische Aspekte
20:57und ja, nicht super laut.
20:59Ich würde sagen,
21:00es ist eher eine elegante, leise Küche.
21:18Wir alle,
21:19bis auf zwei Ausnahmen,
21:20wohnen auf Hohenhaus.
21:21Das ist ja nicht nur das Hotel mit dem Haupthaus und dem Schloss,
21:24sondern wir haben ja auch einen guten Nebenmann.
21:26Das gehört ja auch zusammen.
21:27Und da wohnen Astrid und ich drin.
21:29Und wir haben ein Mitarbeiterhaus,
21:30da wohnen unsere Lehrlinge drin.
21:31Andere Leute vom Hotelbetrieb auch.
21:33Und Ivo unser Sommelier.
21:39Ich bin von Alaska hierher gezogen, also in Europa.
21:44Unser Beruf ist so zeitintensiv
21:47und auch psychisch intensiv,
21:49dass es eigentlich beruflich besser ist,
21:54ein bisschen abgeschlossen zu sein
21:56in unserer eigenen Kugel.
21:57Weil dann kann unsere ganze Energie
21:59und unser ganzes Leben
22:00in unsere Arbeit reinfließen lassen.
22:03Und ich glaube,
22:04da ist der Erfolg,
22:06den wir erreichen können.
22:08Es ist in dieser enge Zusammenarbeit.
22:12Und jeden Tag, jeden Tag,
22:14denken wir über die Arbeit und unsere Berufe.
22:18Es ist so schön,
22:19aber auch sehr schwer.
22:35Crunchy, ja?
22:39Aber die Caramelisierung ist schön.
22:42Ich finde es auch interessant.
22:44Und die Mouthfeeling ist ganz schön,
22:46weil man die frischere outside
22:48und dann die frischere inside.
22:51Und das Verhältnis ist ziemlich schön.
23:01Was ist das Verhältnis wieder?
23:06Ratio ist gut.
23:10Du bist so klug, Fabian.
23:15Was ist die letzte noch dran?
23:19Heute, am Tag vor der Restaurantöffnung,
23:21ist unser finales Probekochen,
23:22wenn man so möchte.
23:23Das bedeutet,
23:24dass wir sämtliche Gerichte
23:25nochmal für uns selber,
23:26aber vor allem auch für unsere Servicebegarde
23:28einmal komplett durchkochen.
23:29Und natürlich muss unser Sommelier Ivo,
23:31der muss natürlich wissen,
23:32wie die Geschmackswelten genau sind.
23:33Der weiß das immer im Grundsatz.
23:35Aber so final nochmal die Säurespitze,
23:38die Salzspitze rausschmecken,
23:39um das perfekte Getränk dazu auszuwählen.
23:46Also wirklich dezent.
23:48Die hat Bums.
23:50Okay.
23:55Viel Spaß.
24:06Mmh.
24:09Mmh.
24:23Mmh.
24:26Ja, und cremig, scharf.
24:31Das ist ein richtiger Break,
24:32aber das ist ziemlich cool,
24:33weil du erst den Covey hast
24:34und dann wieder mit der Süße mithältst
24:37und dann ein harter Break zum nächsten Gang.
24:39Und das sind jetzt noch die Kompel.
25:09We're going to buy it.
25:11We're going to buy it.
25:12I was going to buy it.
25:15It's not a joke.
25:16I swear.
25:18It's a classic,
25:20it's a white fish with a crust on it.
25:23I think it's called a la Baudelaise.
25:25Then I took it with me.
25:28And that's the idea for the Caviar.
25:30A white fish,
25:32like the Caviar just like that.
25:34And on top,
25:35the, I'll call it,
25:37the flavor,
25:37the flavor,
25:39the flavor.
25:42That's the idea of a component on this table.
25:46That's great.
25:47That's great habit.
25:57I think it's always about,
26:00that's my goal,
26:02that's my goal,
26:02that's my goal,
26:03that's my goal,
26:04that's my goal,
26:06that's my goal.
26:09Of course,
26:10that's my goal,
26:11and my partner,
26:15that's my goal,
26:16that's my goal,
26:17that's my goal.
26:18She lives in Hamburg
26:19and I don't see it as much as I would wish.
26:22On the other side,
26:24that's my goal,
26:24as I've never experienced this in my life
26:27and probably never experienced this.
26:29The way I do it.
26:31To be able to be part of this,
26:33to be unentremd,
26:34to be part of this,
26:36to be part of this,
26:37and to be part of this,
26:38to be part of this work,
26:59and give people who have a similar relationship with people.
27:10Many things are happening.
27:11Privates life, friendships, private relationships.
27:17That's a bit difficult.
27:19I'm not going to go to the party on Friday.
27:23I'm a big fan of football.
27:26I'm a big fan of Schalke 104.
27:27I was last time in the football stadium.
27:29That's a bit difficult.
27:31You have to do a lot.
27:33But for me, there's nothing,
27:36that gives you so much back,
27:37like the Beruf of the Kochs.
27:59It's a bit difficult for me.
28:00My goal is to get better today.
28:02I think it's important to improve our lives.
28:06But it's always so,
28:08that we have a certain type of stability in daily business.
28:13And we need the guests to survive.
28:18Sometimes, I think,
28:19it would be nice to have all the opportunities in the world
28:23and just create Gerichte.
28:26But I have to ask,
28:29with how many people in the team can I create this product?
28:32What cost the product?
28:34Can I really take it on the table?
28:36And can we do that in the team or not?
28:39Can we do that for the employees more or not?
28:43Can we do that for the employees?
28:45I think it's a bit difficult for me.
28:46It's a bit difficult for me,
28:48especially at the beginning,
28:50where there are not many challenges.
28:51Or where it's hard to build them,
28:54because something new happens.
28:56I have a lot of pain.
28:59I have a lot of pain over the responsibility.
29:01Of course,
29:01for me,
29:01it's the most important point,
29:03that I can pay a lot of money.
29:11We start with the celery.
29:15The celery is in Salzteig gegart.
29:17There's a bit of black coal.
29:19In there is a vegetarian celery puree.
29:23It's also a raw marinierter Staudensellerie.
29:26And, yeah,
29:26the Mispelsauce.
29:28What's going on?
29:28In the glass,
29:29we have a Weißburne from Philip Bernard
29:31from Klingberg.
29:32We have here,
29:33the Rassenlage,
29:33Buntsand, Steinboden.
29:35The Reben are over 40 years old.
29:36They are handless,
29:37instead of a year,
29:38in Bariq.
29:39For the Akufreibegleitung,
29:41we start with a Salve-by-Lorbeer-Tee.
29:44So,
29:44it's a bit of a kräuterine
29:45against the fructine of the Mispelsauce
29:47and the cremine,
29:48what I think,
29:49that comes through the Hühnerfett
29:50in the Sellerie-Püree.
29:52Okay,
29:53then,
29:53los geht's.
29:55The Michelin-Stern
29:56has for me
29:57a very great meaning.
30:00We are not in the city,
30:01we have no knowledge,
30:04but the people must
30:05gezielt to us.
30:07The Michelin-Stern
30:09would help us
30:11to win more Gäste.
30:12On the other hand,
30:14I've noticed
30:15that in the last
30:15I've noticed
30:17that people
30:18come here
30:18with a certain
30:20expectations.
30:21And
30:22everyone
30:22has a sense
30:23about
30:23whether we
30:25really
30:25are a star
30:26worth
30:26or not.
30:29That's
30:29a thing,
30:31where you have to
30:32come here
30:32to
30:35that
30:38has to
30:39clear.
30:43I
30:43was
30:43for me
30:44an example.
30:46I think
30:46as a woman
30:47is it
30:47not so easy
30:49to find
30:49a woman
30:49in the
30:49dominant
30:50industry
30:51to find
30:52a place
30:53without
30:54having
30:54a woman
30:56to
30:57take
30:57a woman
30:57a woman
30:58a woman
30:59take
30:59to
31:00take
31:00a woman
31:00a woman
31:06to
31:07a woman
31:09a woman
31:12to
31:12find
31:12a woman
31:13a woman
31:14a woman
31:15a woman
31:15to
31:15take
31:15a woman
31:17to
31:18a woman
31:19to
31:21a woman
31:25to
31:28take
31:28some
31:28of the
31:31entire
31:32restaurant
31:32to
31:32have
31:33paid
31:34If we didn't have more money, if we weren't so successful,
31:38if we didn't have so many great guests,
31:41that wasn't possible.
31:42There was a steady increase in quality, in service,
31:49also a increase in the team.
31:53We know now more, where we want to go.
32:02We will go back to the kitchen,
32:04so that we can keep it on the kitchen.
32:04We will take care of that for now.
32:07We will take care of it tomorrow,
32:07I am so excited.
32:10I will not be able to sit and sit and do it.
32:12But it is something special.
32:15I would say,
32:16we will do it in the oven for 5 minutes.
32:18Then try it tomorrow.
32:19You can try it tomorrow.
32:20I will take care of it tomorrow.
32:23You put it in the oven, then put it down to 50 degrees for 10 minutes, and then...
32:28Flash it off, schneiden.
32:29...and then rosier, and then on the grill, and then put it on the grill.
32:32Trüffel up, Stanley.
32:34That's cool.
32:35We'll get on tomorrow no Trüffel.
32:39Yeah, that's good.
32:40If we're going to make a Trüffel, then we'll get 16€ per gram.
32:42That's too expensive in the moment.
32:44Yeah.
32:47But yeah, we'll try it.
32:48No, no.
32:49I'm just asking if we're going to make it tomorrow or not.
32:51We'll get on tomorrow no Trüffel.
32:53No, no, no.
32:54Wintertrüffel im Dessert, no problem.
32:56Weißen, schwierig.
32:57There's a few guests invited us, who we know personally.
33:01We made it very bewusst and made it, to simulate a small restaurant situation,
33:09and not to go directly in the full.
33:10That's my partner.
33:12My parents are there, that's nice.
33:14Let's do it.
33:15And tomorrow um 12, please.
33:20Thank you, Chef.
33:20Thank you, Chef.
33:22I'm just happy to eat with my family for great guests.
33:25And a great menu to present it.
33:26And that's...
33:27I'm absolutely...
33:29I'm very relaxed.
33:30Maybe it's still there.
33:31But I'm absolutely...
33:33I'm absolutely...
33:33I'm very excited and excited.
33:40I'm not comfortable if you left.
33:42And then these köchens pretty much awareness.
33:43Maybe you're a good magnet.
33:44In the past, you call business speakers?
33:44We have been working for
33:44five judges through that restaurant,
33:45that they have,
33:45three coalition and six or seven restaurants.
33:47That's the fact,
33:47eight people working for 12 guests.
33:49That's a great potential.
33:51Let's listen to one look,
33:54the84 guests.
34:03The guests also find a high regard.
34:06This is a very big moment.
34:10For me personally, this is a huge challenge.
34:14I'm making myself pressure, because I know exactly what will be expected.
34:20And I also know the time and the investment,
34:23that we can cook here.
34:26I think that's all of us.
34:28And this moment is so...
34:32I can't explain it properly.
34:37Because this project, I think it's been six years of work.
34:42And today it's going on.
34:43That's crazy.
34:45I'm a little sprachlos.
34:53I always expect what I always expect.
34:54I always expect that we have a standard together.
34:58And that this one will be held.
34:59And how they come here, is me completely wrong.
35:02But I expect perfection,
35:03on which we have joined us.
35:04And that they also know.
35:05They know that if they have a problem
35:07or if they don't come here,
35:08they can always come to me.
35:09And then they come not to me
35:11and say, man, you're so doof.
35:13But then they come,
35:14yeah, all right, we'll get it.
35:16And then we take the problem and then it's done.
35:19And then it's done.
35:22And I'll have to engage in the world,
35:34and I'll have to make a deal.
35:35And we're also trying to do everything in the world,
35:37and that's my success.
35:42You can have to make it...
35:44But I'll have to do everything together,
35:45As long as I can come here.
35:47There's no need for it.
35:48And that's what I want to do.
35:49like you might know in other houses,
35:52but it's a soft kind of a brick.
35:56I know a lot of things, but I also know it's different,
35:59that you have a clear chef right there,
36:01who says, so is it, and then everything is done.
36:03And there's no doubt about it,
36:05and there's no doubt about it,
36:07but we just do it.
36:09And that's why I think it's very much easier here.
36:24The first hour of the new menu is always very exciting and exciting,
36:29because it's very interesting,
36:33how the feedback is,
36:34and I know how the food tastes like.
36:39I'm sure definitely convinced,
36:42otherwise the food would not go out.
36:44But it's always always the whole first week,
36:49what the guests said,
36:51what the guests like,
36:51what the guests like,
36:51what the guests like,
36:52because at the end I'm for the guests,
36:54so it's nothing to do with me the food tastes
36:56and all our guests not.
37:16and all our guests like,
37:16that's a good thing.
37:16Hey,
37:16Good luck.
37:17Good luck.
37:19Good luck.
37:21Good luck.
37:28I don't have to worry about every one of my own dishes and think about it
37:35if it really is the one that I would like to give him more.
37:46I don't like the interaction with the guests.
37:49I'm already in the kitchen, but for the guests it's really nice
37:56when I go out, we had it in the last menu so that I was at every table
38:01once at the end.
38:02That means there was always a gang where I had something else serviced
38:06or at least I was present in the room.
38:08I find it really nice because there are guests who want to be for themselves,
38:12who just eat their food and everything is good.
38:15But there are already guests who are very interested
38:16and then they have the opportunity to ask me the question
38:20and I have to give them the answer.
38:23We are the Stammbest.
38:25We come, I think, from almost from the beginning here,
38:27we try to make every menu with, if it goes.
38:29And in the case, we come two times a month here.
38:32Both regional and regional products are used.
38:36You can see that.
38:37You can also read on the website where the creators are.
38:41They come all halfway out of the area or a bit further away.
38:45You can see that in the kitchen.
38:46And you can see it totally different.
38:47Reduziertes Kochen with a little Gigi out and around.
38:53Very.
38:53And that's really good.
38:55Also, that's really great.
38:56So, that's really great.
38:56I support you also with a reason here, everyone.
39:09I've always been thinking about how it is to create a family and have children in the world.
39:15I've always wished for children. The wish has been a little bit in the restaurant,
39:22because I have such a great fulfillment here. And because it makes me so much fun,
39:28and it's like my baby.
39:38So, ladies and gentlemen, I welcome you very much here in this wonderful,
39:42beautiful, beautiful, beautiful, beautiful place.
39:44Let's take the glass to the opening of our restaurant.
39:46Thank you very much.
40:13Everyone who lives for his job, gives something to me, I think.
40:18Everyone who lives for his job, gives something to me, I think.
40:20Everyone who sets his job at first,
40:21everything that happens after that, is in 2. Reihe.
40:27But, let's see, it's his decision.
40:30And so long he's happy and happy with the life,
40:34what he's doing now,
40:34can you as a mother actually not negativ there.
40:40This job comes from Berufung.
40:43And so it's always important,
40:45that you then, in what you do,
40:49you have a certain success to see.
40:53And that's the case.
40:55He has his goal reached.
40:56He has always said, he wants to go and cook.
40:58And that, what now comes, is a bonus.
41:00It was a great time.
41:03I'm here since May.
41:03My Mannschaft is here,
41:05since August,
41:07since August.
41:08We have everything given,
41:09everything achieved.
41:10And I think,
41:10we are on a good way,
41:12here a great,
41:12and I think,
41:15thank you for being here for the new team.
41:17And I think,
41:18I'm the only one of the two days,
41:20I'm not only a full day,
41:20but not only the two days.
41:23And so,
41:23I'm not a great person,
41:25I'm not a real person
41:25to make a little tireless task.
41:27And that I have to do
41:27with a young people
41:28who do them for me
41:30for many years.
41:31From the left to the right
41:33is that Fabian Muella.
41:34Seit four years,
41:36he makes me
41:37There are different culinarian stations that I've built with, and now he's a representative
41:41of the kitchen chef, also my sous chef in the middle of Johannes Benz, our chef on the
41:45métier, and that great culinarian sweet highlight at the end of the menu is the Patisserie and
41:50that makes us the Astrid Williams. We are a young, dynamic and small team and we are
41:54very happy that you are today our premier guests. Thank you very much for this and have a great pleasure.
42:31We are starting at first, it is a great menu as an entry, but of course we want to
42:36the same or the other, I say, quenchen obendrauf.
43:00It was a nice lift, interesting composition here. It goes, I think, with five or six
43:07etapes. I'm excited. It's very, very nice here. The music is nice, it's good. I enjoy it,
43:16or we.
43:20And for Hohenhaus is it of course great, if the whole thing is a little more
43:23of course. We have already heard from the plans to the picnic in the middle of the
43:28beautiful street, where we will definitely be guests.
43:49When guests are leaving the restaurant, it's the beautiful thing, when I hear, so good I've never
43:54ever eaten yet.
44:07This looks so hard.
44:10Trennt nichts.
44:40Sous-titrage ST' 501
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