Chefs in Germany

I’m the eldest of six children, old beyond years, responsible and at the same time very funny. Do you think I did not have a childhood? Nonsense! We spent all free time outside, come up with the games and always supported, even the crazy ideas of each other. My family sometimes jokes that to become a chef is one of them. I’m Michael Schaefer, Chief at Nobelhart & Schmutzig restaurant, funny guy and a serious leader.

Thuringia is a small land, geographically the same tiny as my native Hera. Its population hardly amounts to a hundred thousand inhabitants. And no large industrial objects. A typical quiet province with a steady rhythm and German traditions. And my understanding of eternal values has originated from all that. My name is Sasha Ludwig, I’m a chef of the “Filetstück das Gourmetstück” restaurant.

My name is Sebastian Frank, I’m the worst student, a chef and an owner of Horváth restaurant. I was growing up a very obedient and independent boy. It was not possible otherwise, as I was the youngest of three sons in our family. My mother was always at work. As soon as one finished, she ran to the other that we had food and clothing. Mom brought us not only responsible for our actions, but also for each other. While being very young, I warmed the cooked food and served it to other family members. Over time, I began to cook myself, often experimented, thus I became more and more convinced in my professional future – to become a chef.