to prepare the tastiest, easily digestible, nutritious, and also healthy dishes from food by boiling, frying, steaming or other processes had already reached a high level in antiquity. Since, according to the ancient view, good nutrition was directly related to health, the cook often worked with doctors.

Paul Bocuse

Culinary art came to Greece from the Asian countries and then to Italy.

Under the Roman emperors Augustus and Tiberius, there were already schools of culinary art. In ancient Rome, cooks were mostly slaves, mainly Greeks, who were taken prisoners of war. Cooks were popular and expensive, and the prices paid for good cooks were extremely high.

In the Middle Ages, the kitchen was particularly cared for and developed by the monasteries. Modern culinary art comes from Italy (around the 16th century) and was introduced to France from there by Catherine de Medici, who took her cooks to France when she married Heinrich.

French Cuisine

flourished for the first time at the court of Louis XIV. The most famous chef of the time was François Vatel, who committed suicide when, at one point, he was unable to cook adequately for his master. With the end of the limitless willingness to spend by the nobility and royal court, who paid no taxes, as a result of the French Revolution, the chefs had to find new sources of income. They opened restaurants in which the wealthy bourgeoisie frequented. In the 19th century, therefore, French culinary arts recovered from the revolution and crises. The rising bourgeoisie gradually democratized the kitchen with successes and setbacks.

For many decades

The most famous chefs often came from France. Bocuse, the Troisgros brothers, and Marc Haeberlin are all pupils of Fernand Point. They propagated a kitchen that turned fresh, high-quality food from the regions of their own country into cleverly arranged, tasty table delights. The nouvelle cuisine was based on similar ingredients as the diet cuisine: vegetables, steamed meat, and little fat.

The cooking story goes on and on ….. the most beautiful job in the world 🌎

I felt that I had to mention and give credit to today’s culinary geniuses such as Fredy Girardet 🇨🇭 and Hans Stucky 🇨🇭I had the pleasure to dine in the establishments of all the mentioned chefs in this post, and my favorite, most impressive one was at Paul Bocuse in Lyon, the second was The Haeberlin Brothers in Alsace, then Girardet in Renens, the fourth was Stucky in Basel.

Joel Kraaz👨🏻‍🍳

I don’t want to burst the bubble of any young person contemplating pursuing a career in the culinary field; however, this profession consumes and demands a lot of personal sacrifices. You will be working when everyone is off, and you will be off when everyone is working, including all holidays. In the beginning, You work long hours for a mediocre salary, until you work yourself up into a management position, or until you decide to own and operate your own business, which is even more demanding because now you cannot just punch in and out, you are on the hook for all the responsibilities owning a business brings with it. I have lived most of my life in the Hospitality business and wrote about it, you may read some of my posts on my website here. I wrote an ebook about the choices I have made as a chef, also available on my website in the online shop.

If you decide to take the path of a chef’s life, make sure you eat healthily, exercise a lot, and stay away from alcohol! I have seen many of my working friends fall into that trap.

Your blogging friend Ulrich Koepf

has created her perfect world in the famous restaurant “Stucki” in Basel, located close to the German and French border, it has been a longtime favorite for gourmands. What characterizes Switzerland’s best chef: the ability to do exactly what she thinks is right and to inspire the people around her. In 2014, she was “Chef of the Year” of the “GaultMillau“, with 18 points and 2 stars. Try the Pork Belly with Dill Jus, Makrele over Lemon Couscous, and Cherry Vinegar-glazed Sirloin with Sumac Artichoke. 

Visit: Bruderholzallee 42, 4059 Basel, Switzerland;  +4161361 82 22;

restaurant-stucki/restaurant

* Der Stressjob verwöhnt die Profis und schreckt die jungen ab.

* Talente wollen hoch hinaus und geraten dann in die Schuldenfalle.

Joel Kraaz

TV-Chef Joel Kraaz aus Ottenbach ZH ist nicht der einzige, der sich wegen seines Unabhängigkeitstraums die Finger verbrannt hat und verschuldet war. Heute sagt er: “Ich kann nicht mit Geld umgehen.” “Ja, ich habe Schulden von über 400’000 Franken”, bestätigt Kraaz.

Simon Adam

Der Scahffhauser Simon Adam wurde 2007 zum jungen Küchenchef des Jahres gewählt, gründete ein Cateringunternehmen und ging letztes Jahr in Konkurs.

Davor ist selbst ein weltbekannter Super-Profi wie der Brite Jamie Oliver nicht immun.

Hoch dekoriert und immer noch verschuldet. Er soll bei seiner Restaurantkette über 91,5 Millionen Franken Schulden haben. Mit fatalen Folgen: Vor einem Jahr musste Oliver zwölf seiner 37 Niederlassungen schließen und rund 600 Mitarbeiter entlassen. Seitdem muss der berühmte britische Fernsehstar mit einer massiv kleineren Flamme kochen.

NACHFOLGER AM HERD SIND VERMISST

Es können immer weniger Lehrstellen in der Gastronomie besetzt werden. Wie die GastroSuisse Union angibt, ist die rückläufige Zahl der Schulbesucher in der Schweiz. Dies betrifft alle Branchen. Aber: Die Gastronomie kämpft auch gegen ein schlechtes Image bei den Lernenden. Dies belegt eine Studie der Hotel & Gastro Union. Vor allem die unattraktiven Arbeitszeiten und die Gehälter sind Gründe, warum junge Menschen eine Berufslehre scheuen.

Ein Blick auf das Nachjustierbarometer zeigt auch, dass zinnhafte Berufe nicht zu den gefragtesten Ausbildungsplätzen gehören. Dies ist der Grund, warum die kulinarische Lehre in den letzten 5 Jahren um 20% gesunken ist. Darüber hinaus wechseln 20% der Auszubildenden nach Abschluss der Ausbildung den Berufszweig.

EMERIL LAGASSE:

“Ich habe wirklich nirgendwohin zu gehen – abgesehen von Pleite!”

Emeril Lagasse

Chefkoch Emeril Lagasse wurde als Gastgeber einer beliebten Food Network-Show bekannt, in der Hobbyköche dazu ermutigt wurden, sich in der Küche selbst zu versuchen. Obwohl er einer der bekanntesten prominenten Köche des Landes ist, ist Lagasse’s Ausblick auf seine Zukunft als Gastronom – und die Gastronomie im Allgemeinen – ziemlich düster. “Ich habe wirklich nirgendwohin zu gehen – abgesehen von Pleite”, sagte Lagasse kürzlich bei einer Veranstaltung, die für seine kommende TNT-Reality-Serie On the Menu wirbt.

“Es ist zu einer sehr herausfordernden Branche geworden, ein sehr erfolgreicher durchschnittlicher Gastronom zu werden”, so Lagasse weiter. “Ich kann nicht 300 Dollar pro Person in meinem Restaurant berechnen, oder ich würde nicht im Geschäft sein. Verwendete ich andere Zutaten? Nicht wirklich. Benutze ich ein Kaliber von Servicepersonal? Ich glaube nicht. Ich denke, unser Service ist so gut oder besser als die meisten Orte. ”

“Und dann fügen Sie all den Obama-Unsinn zu dem hinzu, was in den letzten Jahren entstanden ist. Ich habe nichts gegen Mr. Obama. Ich sage nur den Weg, wissen Sie … die Regierung sollte sich von diesen dingen davon fernhalten. 

.. Ziemlich bald werden sie viele der mittleren Gastronomen und Restaurantköche auslöschen. ..

Wenn es so weitergeht, dann passen Sie auf: Sie werden High-End haben und Sie werden Fast Food haben, und Sie werden Kettenrestaurants haben. ”

Lagasse beklagte sich darüber, dass die Gebiete, in denen er Restaurants betreibt, darunter New Orleans, Las Vegas und Bethlehem, Pennsylvania, besonders stark von den Problemen der Wirtschaft getroffen wurden. “Jemand, der in meinem Restaurant ein Fleisch- und Nudelgericht mit einem Preis von $12,99 hat, bedeutet ihnen viel”, sagte er. “Das ist wie ein besonderer Anlass.”

“Das Einzige, was ich sagen kann, ist, dass ich ziemlich mit Amerika verbunden bin – weil ich ein guter Zuhörer bin, und ich denke, das ist es, was einen guten Gastronom ausmacht, ist, dass Sie ein guter Zuhörer sind”, sagte er. “Ich habe keine Lösung. Andernfalls könnte ich für den Präsidenten kandidieren. Aber ich habe keine Lösung. Ich kann Ihnen nur sagen, dass das Gleichgewicht des Wirtschaftskreislaufs aus dem Gleichgewicht geraten ist.” 

von Scott Meslow, SEPTEMBER 2014

Fazit: Dies bestätigt meine Kommentare in meinem Blog vom 12. Januar

Desperately wanted:  Good Chefs!

*The stressful job spoils the professionals and deters the young ones.

*Talents want to go high up and end up in a debt trap.

Joel Kraaz

TV Chef Joel Kraaz from Ottenbach ZH is not the only one who burned his fingers for his dream of independence and was in debt. Today, he says, “I can not handle money.” “Yes, I have over CHF 400,000 in debt,” Kraaz confirms.

The Schaffhauser Simon Adam was elected the Young Chef of the Year in 2007, founded a catering company, and went bankrupt last year.

Before that, even a world-famous super-pro like the Brit Jamie Oliver is not immune.

Simon Adam

Highly decorated and still in debt. He is said to have over CHF 91.5 million in debt with his restaurant chain. With fatal consequences: A year ago, Oliver had to close twelve of his 37 branches and lay off around 600 employees. Since then, the famous British TV star has had to cook on a much smaller flame.

THE OFFSPRING AT THE STOVE IS MISSING

Fewer and fewer teaching posts in gastronomy can be filled. A reason, GastroSuisse Union states, is the declining number of school attendees in Switzerland. This affects all industries. But: Gastronomy also fights against a bad image among learners. This is proven by a study of the Hotel & Gastro Union. Above all, the unattractive working hours and the salaries are reasons why young people shy away from a vocational apprenticeship.

A look at the readjustment barometer also shows that culinary professions are not among the most sought-after places for an apprenticeship. That is the reason why culinary apprenticeships sank 20% over the last 5 years. Additionally, 20% of the apprentices change their professional branch after completion of the apprenticeship.

EMERIL LAGASSE:  

Emeril Lagasse

Chef Emeril Lagasse shot to fame as the host of a popular Food Network show that encouraged amateur chefs to try their own hands in the kitchen. But despite being one of the most recognizable celebrity chefs in the country, Lagasse’s outlook on his future as a restaurateur — and the restaurant industry in general — is fairly grim. “I have nowhere to go, really — other than broke,” said Lagasse at a recent event promoting his upcoming TNT reality series On the Menu.

“It’s becoming a very challenging industry to become a very successful average restaurateur,” continued Lagasse. “I can’t charge $300 a person in my restaurant, or I would not be in business. Am I using any different ingredients? Not really. Am I using any caliber of service staff? I don’t think so. I think our service is as good or better than most places.”

“And then you add all the Obama nonsense!

to what it’s become in the last several years. I don’t have anything against Mr. Obama. I’m just saying the way that you know… the government should stay out of things. […] Pretty soon, they’re going to wipe out a lot of the middle restaurateurs and restaurant cooks. […] If it continues, then watch: you’re going to have high-end, and you’re going to have fast food, and you’re going to have chain restaurants.”

Lagasse went on to lament that the areas in which he operates restaurants — including New Orleans, Las Vegas, and Bethlehem, Pennsylvania — have been hit particularly hard by the problems in the economy. “Somebody having a $12.99 meatball and pasta dish at my restaurant means a lot to them,” he said. “That’s like a special occasion.”

“The one thing that I can say is that I’m pretty connected to America — because I’m a good listener, and I think that’s what makes a great restaurateur, is that you’re a good listener,” he said. “I don’t have a solution. If I did, I could run for president. But I don’t have a solution. All I can tell you is that the balance of the economic cycle is out of whack.” by Scott Meslow, SEPTEMBER 2014

Conclusion: This confirms my comments on my blog from January 12th below