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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