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Rheinhotel Fischerzunft.

Restaurant of a Grand Chef Relais & Châteaux and hotel on a river. Switzerland,Schaffhausen

André Jaeger

Chef
Rheinhotel Fischerzunft Schaffhausen CH-8200

‘I knew from the age of 10 that I wanted to be a chef in my own restaurant. In a sense I inherited this from my family who worked in the hotel and restaurant business. Far from finding it an imposition, I was motivated to succeed. I was proud to enter the profession as can be seen from my career so far. I graduated from hotel school in Lausanne, and then departed far and wide to learn my trade first at the Dorchester in London, then at the Grand Hotel Eden in Lugano and, finally, at the Peninsula Hotel in Hong Kong before I came back to our pretty 17th-century family hotel on the banks of the River Rhine. I brought with me a wealth of experience from all these travels, and threw myself into a ‘nouvelle cuisine’ influenced by flavours and cooking techniques from Asia. This was a first, and it was the path I chose to take. Nowadays, the hotel, formerly the parent company of a fishermen's corporation, is awash with light, modern, pared-down dishes which I serve with an Asian twist. That is the kind of food that I serve in my hotel and restaurant. My dream has come true.’


What was your most moving culinary experience?
The preparation of Christmas dinner for the Swiss Federal Council, in Bern, in 1997. During the aperitif, its president, Arnold Koller, wanted to find from his fellow guests which chef was in charge of the cooking. Federal Councillor Jean-Pascal Delamuraz burst out ‘it’s André Jaeger, my friend from Schaffhausen!’

The most amusing kitchen incident you ever witnessed?
When I had just been appointed to the post of Food and Beverage Manager at the Peninsula Hotel in Hong Kong, some of the kitchen staff didn’t think I would be able to make eggnog (a drink traditionally served during the holidays in the United States and Canada). They were unaware of my experience as a chef. I took a perverse delight in putting them right. It was one of the best eggnogs ever made.

Your best piece of advice for amateur chefs?
Keep it simple, go for quality, and leave yourself time to look after your guests.


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