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Restaurant Schwarzwaldstube.

Restaurant of a Grand Chef Relais & Châteaux in the country. Germany,Baiersbronn

Harald Wohlfahrt

Restaurant Schwarzwaldstube Baiersbronn D-72270

My co-operation with the great chefs Alain Chapel and Eckart Witzigmann made a major impact on me at the beginning of my career. I then sought to draw on that influence by carving out my own signature and my own personal style. I am particularly pleased that this is valued by many competent people and, last but not least, by discerning guests.
I’m also proud that I have trained more than 30 of today’s starred chefs in my kitchen.

Back then, when everything started at the restaurant Schwarzwaldstube, I was in the right place at the right time.
In 1978 I was sous chef of the then executive chef Wolfgang Staudenmeier, who left the restaurant two years later. I had passed my master craftsman’s examination during that time, and also trained with Alain Chapel. Willi Finkbeiner, the owner of the Hotel Traube Tonbach, offered me the position of executive chef: an incredible gesture of faith! I have done everything I could to justify his faith in me.

I’ll leave it to the professionals to describe my cuisine. But one thing is important to me: every dish begins with an unparalleled product.

What was your most moving culinary experience?
Aside from the quality of the food, a visit to a restaurant in Hong Kong. Nowhere else have I experienced anything like the ritual-spiritual cuisine and hospitality I was witness to there. An outstanding experience of outstanding food isn’t just about eating and cuisine.

Your best piece of advice for amateur chefs?
Although amateur chefs shouldn’t overly focus on doing what the grand masters do, I would still say: practise, practise, practise! That’s the bottom line. But I don’t mean you should simply follow the recipes completely uncritically and meticulously. But when you read the recipe, you should already be able to imagine just how much the meal will delight your taste buds and how the dish is composed. Both for amateur and professional chefs, the following applies: Don’t cook out of ambition because that is what your food will taste like. Cook because you love cooking, and want to please other people.


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