I Learned To Clean Hotel Rooms When I Was A Kitchen TraineeAugust 9, 1993. The first day of my apprenticeship. I didn’t know much about kitchens when I started my way back then. I’d done practical…Jan 20, 20211Jan 20, 20211
Why I Love Hiring Fresh Graduates And Inexperienced PeopleWhen it comes to hiring people, I always go for attitude! I hire for attitude as it is much more important than skills. You can train…Jan 13, 2021Jan 13, 2021
Which City is Superior: Hong Kong Or Singapore?In 2006 I started a new position as a Sous Chef at the Western Kitchen at the Hong Kong Jockey Club, one of the largest catering…Jan 6, 2021Jan 6, 2021
Nobody Becomes A TV Chef By Just Dropping Out Of School!Cooking shows on TV have been around for decades. I’ve watched them too and enjoyed a lot of them. I learned. It is always great to see…Dec 30, 2020Dec 30, 2020
I Never Regretted Leaving GermanyI spent almost my entire career as an expatriate chef in foreign countries. I worked in 11 countries on four continents, starting off in…Dec 23, 2020Dec 23, 2020
Here Is One Big Lesson I Learned After Moving To Asia!I am a Westerner, a European from Germany. From growing up in that culture I was conditioned a certain way, especially in the kitchen. My…Dec 16, 2020Dec 16, 2020
One Important Ingredient Every Successful Chef Must Use!I am a very punctual guy. Punctuality is one of my core values in life and also one of my most important ingredients in the kitchen. I do…Dec 9, 2020Dec 9, 2020
Too Many Cooks Spoil The Broth!“Zu viele Köche verderben den Brei.” (Too many cooks spoil the broth). This German saying nails it.Dec 2, 2020Dec 2, 2020
Is It Really My Way Or The Highway?The kitchen environment is hierarchical. Without discipline, nothing will work. People need to understand this. The way you conduct…Nov 25, 2020Nov 25, 2020
Are Chefs A Special Species?In some way, yes, we are, but so are lawyers and doctors. All professionals are somehow special in their own ways, sharing common traits…Nov 18, 2020Nov 18, 2020
