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44. Das perfekte Dinner!

for the TV show while there has not been enough, but after one year intensive course in cooking, the appreciation of the raw material Food and enthusiasm of my guests storms of Dores, it's time moving on after almost one year of balance sheet. Today is Christmas Day and yesterday evening was totally dedicated to haute cuisine. Delicious finger food appetizers, which all have started with champagne, followed by a 7-course menu. "I have so much expected, but not so!" is one of my favorite comments of my guests. Shortly before midnight, then the whole thing was over.

Now it's time for me leave the battlefield. Seven passes for seven guests, including a nursing mother with baby. Six times seven Teller transitions. Six glasses of red wine and sometimes white wine and water, six times coffee and chocolates. The drawers are empty the sink full. First door.

Last year at this time I reveled in cookbooks prepared me to venture on a great new journey. The territory was new and I had fun making my experience with boiling water. Within a year I managed that my kitchen bursting at the seams and my knowledge of any cooking food completely satisfied me. Well, almost. A year has come and gone and I can probably be justified to say that I've mastered the basics. afraid to mess up there I run out. What follows is the collection of experiences. No book and no cook can relieve me of this path. I never would have come so far so fast, if I had not found my master. Itself teach something is a great thing to learn from the great one much grander. I like to thank all the chefs that I have been watching on my way to the stars in the pots. Very special thanks to my newfound friend and chef Achim Schwekendiek from the Schlosshotel Münchhausen in Aerzen, in whose kitchen I must also continue to collaborate again, provided me in the mood for it. Thank you for that.

I am grateful that I could have the experience of respect for the food to take back. Respect for animals and the realization of how absurd it is to be processed vegetables, for which there simply is not the time. For all that will result in my research and what I could see with my own eyes, I probably will not become a vegetarian, but definitely, represent the prompt: "Eat less meat!" I will never forget that for each steak, each ham, each steak, sushi and even milk, eggs and cheese has to serve an animal. Each animal I offer my greatest respect and deep respect.

the beginning of the fun was at the center, later it became a degree of passion and obsession, which led to that I really mean Job've neglected. All who have suffered under my kochwütigen seizures I ask for forgiveness so deeply.

The experiences that I could make the last few months I will probably no one can take. This is like riding a bicycle. The Dores events will pass it on at irregular intervals. I'm going in anticipation as the story continues.

dream Till then I continue to reach for the stars, go for a walk with my dog and drink coffee with sweetener. ;

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43. Der frühe Fisch, fängt den Wurm.

Staying with "German See“, dem nationalen Marktführer für Fisch und Meeresfrüchte in der Fischmanufaktur in Bremerhaven. Einmal mehr trifft mich ein gastronomischer Zufall, den ich als Privatperson bestimmt nicht erlebt hätte. Denn hätten Hannah und Marcel, die beiden Stammköche aus der Gourmetküche im Schlosshotel Münchhausen, mich nicht jüngst spontan auf einen Kaffee besucht, hätte ich von diesem Termin nichts gewusst. Und kann es denn etwas spannenderes geben als einen Sternekoch mit seinen Köchen auf einer Einkaufstour und Betriebsbesichtigung zu begleiten? 

Mitten in der Nacht beginnt der Tag. Gassi gehen, eine schnelle Dusche und los it works. Meeting at the parking lot of a large furniture company. With full throttle's on to Bremerhaven. That will go to a lot of fish we all know, not what conditions must be met. A nice lady with blond Kringellöckchen greeted us shortly. Then it is factual. None of us envisioned what's now. "So, here are the forms that they fill us. Cell phones are not allowed, please take off all jewelry. Gum chewing is not allowed. "She points to me. With this sound, I stand at attention and nodded briefly. "We'll give you the same disposable overalls, please pull the headgear over head and ears and you still get a beard protection. "" A what? "I ask.

A murmur goes through the crowd. On an early morning panel action here, no one has really desire. But pinch does not apply. Let's go. I get special permission to make the photos in the establishment must be, fortunately. The discomfort is all in his face. About ten minutes we are in the hallway. The headgear tear everything out. We all look the same shit! Then it goes into the halls.

disinfection sluice number one. Hands into the lock electronics keep blinking until the green signal. A machine sprays a soap and disinfectant in hand. Only now is the turnstile unlocks and you can go. Wash your hands and go on with disinfectant lock number two. Now, one the feet and shoes are brushed clean. I feel a little bit of the Hollywood movie with Doris Day remembers where they get stuck on a Rüttelgitter with her heel, as they will enter a dust-free room.

We are now in a large almost empty hall. Only a few boxes are around here. We are located at the entrance quality control. What exactly can we expect, we do not know all. It beeps constantly flying and on any doors, carriage drawn by the truck driver hectic boxes back and forth. In the second part of the hall we enter the salmon processing. This is the starting station of any salmon processing. Here are processed thousands of salmon sides. Head off and go. The fillets of salmon are now running on the streets. Here, everything is automatic. Because sometimes even a fillet of the machine is completely verhackstückt. Sorted out and die in vain. The sides are boned and then automatically go into the sorting for further processing. It is vacuumed directly, cold smoked and made up for the daily Bedarf. 

Wir sind in der Abteilung zur Verarbeitung von Convienence Food angekommen. Zwischengelagert wird hier nichts. Der Kunde bestellt, „Deutsche See“ stellt bereit, verarbeitet und liefert spätestens achtundvierzig Stunden später aus. Kühlhäuser zur längeren Lagerung sind nicht nötig. Logistisch eine Meisterleistung. Die Kühlkette nicht eine Sekunde unterbrochen. Mehr als 10 Tonnen Eis werden hier täglich verbraucht. Nach zirka zwei Stunden sehe ich zum ersten Mal einen Fisch im Ganzen. 

We are in the Select Division. There are fresh fish of the highest quality. "Boss" sees the other with some eyes. I am not able to recognize the subtle difference that distinguishes the goods from the goods, the "boss" from its suppliers. Suddenly from stress. Delivery of French auction goods. It is curious. The eight or nine pallets get maximum attention. By us. The boxes are opened. Much of the merchandise has been sold. However, it creates "boss" somehow three boxes with really good-looking red mullet to get hold of. Plötzlich bricht Shoppingfieber aus. Ich bekomme das gar nicht so recht mit. Aber am Ende des Tages ist der Bestellzettel voll. 

Um die Qualität von Fisch zu bestimmen gibt es verschiedene Kriterien. Zunächst die Überprüfung, die auch jede Hausfrau hinbekommt, die auf dem Markt einen Fisch kauft. Frischer Fisch hat klare Augen, rote Kiemen und festes Fleisch. Der Einsatz aller Sinne ist nun gefordert. Drucktest, Riechtest und visuelle Beurteilung. Verkostet wird später. Was ich bis dato nicht wusste, ist das Wissen über die Fangart der Fische. Industriell gefangener Fisch wird von großen Fischereiflotten mit großen Schleppnetzen gefangen. Diese bleiben bis zu sechs Stunden im Wasser. Wie der Fisch, der vor sechs Stunden in dieses Netz gegangen ist nun aussieht kann man sich wohl gut vorstellen, nach dem etliche Tonnen über Stunden auf dieses erste Tier gedrückt haben. Der Fischer eines kleinen Städtchens an der französischen Atlantikküste, dessen Leben und das Leben seiner Vorfahren stets die Fischerei gewesen ist, wird hier eine ganz andere Qualität liefern können. Eigentlich logisch.  Bloß lassen die Großen den Kleinen nicht mehr viel übrig und grasen die Meere in einem Tempo ab, dass es nicht mehr lange dauern wird, bis unsere Meere leer gefischt sind. Aber der Markt verlangt nach mehr. Jeder Discounter bietet mittlerweile die verschiedensten Fischprodukte an. Je ausgefallener desto lieber. Und Otto normal customer might think to get a piece of luxury. Several years ago there were still times since the scandal as a major German discount chain Haifischkotlett had offered. The demand was so enormous that this only with difficulty and an enormous cost this could be stopped. Due to public pressure, the product is but then again quite quickly disappeared from the shelves. The best course is Angel merchandise. Fish that are taken specifically from the sea. Without catch, dead dolphins or fish materials that can withstand the stress of fishing with nets and not following the recovery of dead into the sea. Fish from fish farms are coming more and more on. There is no other way, because the huge need can not be met through the natural element. Fish from fish farms are in the high cuisine of much discussion. On the one hand, it is possible to control strictly the rearing to test the water quality by constantly and feed the fish actually taste even to dictate a direction. On the other hand, a salmon, which are naturally fed and has a long journey up-river from the Canadian coast to the interior behind a much more solid muscle meat have that taste in fish farms can not be achieved Sun However, it is as with many things. You have to know the difference, to make it can.

We move on through the cold halls. Here is snipped, there will be packed. A long road Pangasius fish is in different kind of pre-prepared and. Everything already done for the end customer. A pause would now do well. Together with a coffee. The smokers among us are restless. A little later we are back in the fresh air.

The tour is still not over. A second hall and a second time, we all slip back into the flattering overalls and we put the "killer shower caps" on again. Again we are Disinfection sluices driven. This was now time to mention really positive. As for the observance of hygiene is the store absolutely Top monitored electronically, brushed clean the shoe soles by photocell and only if you got a splash of disinfectant solution in both hands off the machines are free of the hub. Cheating is not here.

Hall takes two fish. Here stuffings and casseroles are prepared on a large scale. Something strange is the glass work, which is located directly behind the reception. Sun predict a monkey cage for the curious visitor. On the other hand, really cool: So Get a first glimpse of the same production without having to dress up as a Teletubbie. In the next hall is prepared for the fish smokehouse. Mackerel, sprat and every conceivable kind of smoked fish delicacies. Most exciting, however, is the most bloodthirsty and the Makrelenaufschlitzdurchbürstsalzlakenspitzungsstation.

Here it becomes clear that this is in addition to all the manual labor to an industrial operation. The mackerel sizzle here in seconds through. As it happened before, that one or the other fish is the circular saw for victims and rather tattered the goal. Sorting -. And goodbye

The waste container is quite full, but that I would rather not make my thoughts. The side by side lined up a pretty ugly wake smokers association. During the holiday season is here in three-shift rotation system worked.

That's a lot of fish. We will be pushed further. In this hall is quiet. Five ladies finished delicacies. Visually very appealing fish bites are even more compelling Delikatessboxen verpackt. Die letzten Stunden hat man so viel Fisch gesehen und gerochen. 

Den Geruch aus den Räucherkammern am Leibe tragend hoffen alle, dass es beim anschließenden gemeinsamen Mittagessen in der Testküche der Deutschen See keinen Fisch gibt. Vergeblich. Oben auf dem Verwaltungsgebäude ist die Probeküche, in der auch hochpreisige Seminare mit noch hochkarätigerem Schulungspersonal, wie Lafer oder Schuhbeck stattfinden. Das Ambiente sehr angenehm. Rundumblick über ganz Bremerhaven. Auf einer Dachterasse haben die Raucher unter uns Gelegenheit ihrem Laster nach zukommen. Der Ausblick ist schon nett. Es bedarf keiner überirdischen Kombinationsgabe um darauf to come to the lunch is of course a sales event. Preliminary sampling of different Delikatesssalaten with prawns, mackerel, Couscous and tender wheat. For discerning palates quite a matter of taste. "Good for banquet," said a chef from our group.

We eat in silence. The bread from own production is worth mentioning delicious. It follows on the whole, a cod with rosemary potatoes, I think I remember right. In any case, lacking salt. Duck and suckling pig make the preliminary conclusion dar. Well, as far as the duck has spoiled my taste buds and the Challansente from Schwekendiek Kitchen is just not easy to beat.

For pork, I really do not think that I am not of the pork eaters and this, I have therefore no comparison. Here are two Rohproduktpräsentationen. Raw frozen lobster and St. Pierre from frozen storage. Achim Schwekendiek who appreciates French cuisine and practiced recently said in an interview that would have been happy even longer in France. While I can only guess, but I think that frozen lobster is kept in his kitchen, not debit. Despite holding stocks, immediate and humane killing still at the location of the catch and optimum processing conditions of raw animal he is in the heart but too much French. Me personally, the sales manager with the Rohhummer from convinced by the taste and there is nothing to do also. The St. Pierre assess all very well - for a frozen fish!

In the dark the day started and in the dark will end the day. The sun is going down. Remaining travel time or about an hour. Back to the parking lot of a large furniture store, where my car is still. Then from home and going for a walk with the dog. Then long showers, long time.

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42. Und sie haben Hunger!

It is not good that man should be alone. Anyone who does not flee in the company of his marriage and the family ends up at some point in the pub. It can also be expressed in noble and calls the whole club life club or group. Club member is to be cool. Sounds just after drinking less, you can check unfortunately, since it is told how a group of members with limited access. Important call the Lions then, even more important, the Rotarians, the Federation freelance artists are the true poor pigs and then there is, among many other examples, yet the union of the Jeunes Restaurateurs -Topnachwuchsköche. Who here is one of them is hip. Who's is one of them announced and made it. And most of the stars rain does not wait long in coming. Who is this handsome and charming and also the necessary public pressure has to be advertising and gives her his face for ham and Würzmittelpasten form of well-known food producers. Incidentally, it is this union so long that the young back then still one of the "Jeunes" belongs, even if you are already far beyond the forty. But as the saying goes, you are always as young as you feel. As for me I would have never thought that I ever in the vicinity of these people come. And then all of a sudden I was in the spring of this year in Achim Schwekendiek gourmet kitchen. I have learned what it is, the typical flavors of food to tease out, to experience the taste rides and the good from the bad to food. Achim's sudden invitation blew me away when he saw me this fall asked his kitchen brigade as a guest chef on the occasion support the meeting of the Jeunes Restaurateurs in the Palace Hotel.

Forty-eight hours Super Happening fed up with champagne and culinary subtleties which nearly breathless. I must mention that I did not need to think? If Achim calls, the calendar is being rewritten. Then in a week sometimes even eight days. . What exactly qualifies me now I question better not

are hardly set foot in the hotel already the first side-swipes, "Well have high blood pressure, the house full of star chefs?". Caught. A certain excitement was not to be dismissed out of hand. With my "master school" of the Jeunes I enter the kitchen, ready like a groupie with an armed and permanent marker to jump each chef to later long will this feed on experience with the big boys to. But until their arrival will still take a long time. On arrival I saber me first with the cutter of a deep incision in the thumb joint, which is acknowledged promptly with a sparkling red source. Plaster on it, a bit of pressure and on we go. Cut pineapple into thin slices, cut out and insert it into an Asian fund. The remaining sections do not move at all in the garbage, but please be nice finely diced for further use, it is not clear exactly. Speaking of small cubes. By the early afternoon I do nothing to roll the dice as. After the pineapple are sugar snap peas, snow peas to the Shallots. After that I can keep my right hand no longer quiet, without that continues still, the movement of vast diameter. At the point where the index finger rests on the knife handle, a pressure-sensitive spot horny formed. I love this job.

On the first day waiting for the kitchen with a large number of small delicious and refined Portiönchen in a kitchen party. These colorful lamps and black lights were installed in the kitchen. Accompanied by music from Tiger Tom Jones. The walls of the restaurant are green, the red light in the kitchen. The black light makes sure that at all no longer a sense of color and one is under constant hypnosis. Then go to the doors. About sixty people, the "chef Haute Volée" with your ladies, sponsors and roughly summarized -. "Other

some hungry women it is not fast enough. Us already take away the plates, even before they are done finished. The best, however, provides a two-star chef who comes late at night, very impressed by his proffered food and drinks to us in the kitchen, get a spoon snaps and plunges here once in a foam, there sipping on a juice to curse a bit St. Pierre mopst from the tray and good will can his delight over the successful components run free. There is always a Schmunzler value.

Shortly before, I have made myself like a stalker with my cookbook on the way through the restaurant, looking for all the parties involved in this work that I However, neither knew nor could assign on the basis of portrait photos in the book. For simplicity, I just chatted to everyone and let me signing my book.

For another laugh will be provided, as is the TV Bouillon King a package of instant chicken broth his nose is, at the very moment when he bit into a pleasure-Bigorre pork slices. This has a bit of "insider", but it was sitting.

The hunger is satisfied the thirst far. The Knights' Hall rocks and we pull out of the kitchen with us the last remaining bottles of champagne back in the canteen. drank alcohol with plenty of chat is now a glass - and a glass - and a glass. When the party ended, no one knows for sure. Rumor has it the chef had in common with the guardians of the wine cellar key, too late as Klaviertransporteur versucht und sich angeblich hierbei den Fuß gebrochen. (Tage später bekomme ich noch die Rückversicherung aus erster Hand, dass dem nicht so gewesen sei.)

Nach nur fünf Stunden Schlaf schlage ich erschrocken die Augen auf. Die Luft im Zimmer steht. Der auf dem Nachbargrundstück angesiedelte landwirtschaftliche Betrieb hat just an diesem Morgen seine Gülletore geöffnet. Der stechende Geruch treibt einem die Tränen in die Augen. Duschen, Anziehen und nix wie rüber in die Küche. Das Duschen im Schloss ist ja ein Erlebnis für sich, das sei noch kurz erwähnt. Die haben da diese Regenwaldbrauseköpfe, die einfach nur rundum might do. When I come into the kitchen Marcel is already there. The boy never really asleep? The must have indeed get even less sleep than I do. But who puts his heart and soul chef who needs no sleep and is married to his job.

After the first cup of coffee and exchanging rumors that the darker the night before so everything was played, if one were to eliminate the traces left behind, the people left the service late in the shadows of the night in the kitchen. Then it is preparing for the big gala dinner meetings, once the larger of the biggest.

yesterday's Cut onion, pineapple cubes, leek cleaning, snow peas and mashed potatoes cooking chopping meat processing is now on a larger scale of the agenda. I prepare 100 portions of the Corn-fed chicken had obviously not all of whom had breakfast corn. Some venison must be raised and trimmed. And again a key experience. To parry venison need a knife with a straight and rigid blade, the tendons can be more or less directly separated in one go. I did not fiddle around and around with my long boning. And then there are plaice, sole, plaice. The fingers still smell of fish, but the fillets are almost perfectly fall.

service begins. It is serious. Also "Chef" is noticeably tense. It's always something wrong. The art is just that nobody will notice what it is. Three out of 12 people ultimately determine the success or failure of the evening and that's leader, Hannah and Marc. be I think everyone else, myself included, are proud to participate in such an evening the brigade to be allowed. After dessert, the tension dissolves noticeably at all. Show running the service and kitchen staff. Standing Ovation, the border will not. Even cool. Has been running only a little stupid because we should set up like organ pipes, and I was third in the series. A row nothing to do with the real rank list.

For the grand finale of the evening, then provides a trainee, who poured in the removal of all the crap a whole load Schokoladenschaumsoße on the jacket.

The two days were the bomb. I was once again completely in my element. Back in the break routine at Prep, to parry, knocking and coat. This prepares me perfectly from the Christmas dinner that I will serve this year, parents, siblings and friends of the family in a skilled manner, and they are hungry have.

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Die Häuptlinge und ein glückseliges Lächeln auf traurigen Lippen

The chiefs were both among themselves by peaceful means and through war, in constant competition. In peaceful competition, they were trying to outdo each other with gifts and large parties, with whom they are standing, got rewarded their followers and allies attracted.

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"All who enter here wearing a smile on his lips," one lady said when I saw the chemotherapy room enter.

I know the reason and I call him: "Now more than ever!". Not to live is a crime, this is especially true if your last days are already rung by third parties. Therefore carry doomed this gentle smile on their sad lips, hence they separate quickly wheat from the chaff, no dreary acquaintances maintain more pull in (left to stay little when you have very little time) on the few remaining friends to read back, no stupid Books of interest and not for short-lived messages.

Who is on the verge of eternity sheared to give a damn about the ephemerality of life. In other words, it does not come on the "how long" but only to the "how". Said But Borges, you need hundreds not to read books, one is doing well, or Proust, the decisive factor is not the landscape, but their perception, not on the passing beauty that counts, but how do I you allow me influence.

Unsorted. The sorting is dead ....