'Never serve food you wouldn't eat yourself

Never serve food you wouldnt eat yourself

Timo Gloeckner, Head Chef, Brothaus Bakery Bistro, Steigenberger Hotel, shares some pearls of wisdom



Your favourite memory of food.
My favourite memory of food would be the experience of dark dining, which involves eating in a dark restaurant without being able to see your food. The basic concept is that the removal of vision enhances the taste.
What's the most challenging part of your job?
Sourcing all the ingredients required in a way that's consistent across quality and availability, while also interacting with multiple nationalities at the same time without giving anyone the feeling of partiality.
Do you have a personal mantra or motto that drives the way you cook food?
Never serve food you wouldn't eat yourself! That's one of the most important approaches for this industry.
If you could cook for a high-profile personality, who would it be and what would you serve them?
I treat everyone the same way and what I would serve them would pretty much depend on the occasion. For sure, it will be something individual upon request, maybe with a twist.
How often do you eat out? And what's your favourite place around town?
I eat out about once a week, but I don't have any favourite places, since my profession requires me to keep trying new things in order to find inspiration and new ideas.
After cooking all day, do you cook for yourself at home too?
I cook at home whenever possible. Every chef has his own preferences and style, so preparing food myself is the easiest way to get it exactly as I like it. This also allows me to try new combinations of ingredients for personal development.
You're asked to invent an unusual dish - what would it be?
It would depend on the environment and the occasion, but I'm sure it would be something to do with fusion food - with an Asian touch, since the possibilities then are almost endless.
Who do you admire most in the culinary world, and why?
I would say Jamie Oliver, because he was one of the first chefs who started creating food out of ingredients many would never have thought to mix together. His potential for creativity is very high and I admire his dedication to the ingredients he uses as well as to their origins.
Favourite comfort food?
For sure, pizza makes the list as it's a very simple dish with loads of varieties - and a lot of 'sinful' ingredients like cheese, meats etc. Also, I love Pad Krapao Gai,
because I like Thai cuisine a lot and that's a dish that can really spice up your day. On the sweeter side of things, nothing can beat a chocolate - especially if it contains nougat - enjoyed while having a lazy evening on the sofa.
One ingredient/ dish you can't stand, and why.
Anything with intestines in it, because my body won't allow me to keep it in me very long. That could have stemmed from my younger years, when I visited butcheries and got a clear picture of the entire 'farm-to-table' process. Some part of me isn't okay with insides coming out.
If you could choose a last meal, what would it be?
For my last meal, I'd opt for a homemade sausage by one of my friends in Thailand. The trick will be in the combination of ingredients, as I like all kinds of sausages, if they are made well (blame my German genes!).
Your favourite culinary destination, and why?
Any part of Asia makes for the best culinary destination according to me, because the variety of fresh and natural ingredients is massive. There is a lot to try in terms of flavours that are hard to find in Europe. Asia, for me, is a culinary adventure.
- Staff reporter


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