Improvement of the clinic food: Berlin star chef Hendrik Otto will work for hospital operators – Berlin
Hospitals are becoming more and more attractive for top chefs – as employers. On Monday the Hotel Adlon announced that the head chef in the “Lorenz Adlon Dining Room”, Hendrik Otto, who was decorated with two Michelin stars, will be leaving the house on January 31st. His goal: “In future, he will be responsible for quality and sustainable culinary development for a German hospital operator.” A successor is currently still being sought.
Otto was already one of the six top German chefs who had developed new dishes for the Helios Group in 2019, but an employer is not yet named.
He himself said: “I see the step to switch to health care as well as my own project of designing dishes for once at home as an opportunity to turn to completely new tasks in my professional life.” What is meant by this is that he would like to be in the pandemic bring the developed product line “Stars in the Glass” into the trade for your own account.
Other Berlin chefs are also committed to better costs – also a result of the poor restaurant occupancy due to Corona. Peter Frühsammer (Frühsammers Restaurant) started to rebuild the kitchen of a Belziger clinic as early as 2020, where he still works while his wife cooks for the restaurant. And just a few days ago it became known that Max Strohe (Tulus Lotrek) was also developing new dishes for the Vivantes group.
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Was it even possible for good cooks to manage within the tight budget of the clinic? It is often easier than it seems, says one of the pioneers in this field, Ralf Meyer from Düsseldorf, who has been running the kitchens of the Augusta clinics in Bochum and Hattingen since 2009: “We prepare everything fresh” Interview with the ” Ärzteblatt “,” It is a common misconception that it is cheaper if you buy something ready-made – that is not true. “
Just do it yourself – that saves money
Simply do it yourself, it saves money and tastes better, he thinks: “We also cook jams ourselves and this saves 10,000 euros a year compared to the simple, pre-packaged jam that is otherwise used. This is also gilded for yoghurt: We no longer have ready-made yoghurt, but natural yoghurt with homemade fruit sauce, served in a porcelain bowl. “
One main problem: Many clinic chefs have never worked in restaurants or only worked a long time ago and are therefore not familiar with modern kitchen styles. That keeps them on familiar tracks. Meyer recalls: “When I came there were already two chefs. One then retired, the other unfortunately couldn’t do anything with my ideas and left the clinic. “