Yes you can… Cook & Serve like a Pro with Olaf Baumeister

The top chef on regional ingredients, recipes and impressive and trendy drinks

“Even the most simple dishes taste good when they are prepared with love. That sounds trite, but it isn't - the best example: a simple but really well-made sandwich!”
From the gourmet kitchen to the beach bar

Olaf Baumeister was born into the world of hotels. After his training at the two-star restaurant “Residence” in Essen-Kettwig, he took over Hotel and Restaurant Seegarten from his parents and completely remodeled it to include a beach bar. Villeroy & Boch asked him about his most favorite ingredient, funny cooking goofs and his role models.

My inspiration when cooking:

“Poking around markets for products, a walk through the woods, or wonderfully fresh ingredients from regional farmers.”

2 recipes for 4 courses

Two menus that tell culinary stories

Menu 1

This menu for four will surprise your guests and your own taste buds!

Get ready for:
Hot Smoked BBQ Salmon from a DIY smoker, Ceviche of salmon, Filet of beef roasted backwards, Chimmichurri, Bailey’s Gin Cream on a dry-ice cloud.

Menu 2

Subscribe to our newsletter now and get the second menu to make as a download.

“Charred” Salmon Trout with Wild Mushroom Strudel, Giant Shrimp with Cinnamon Stick, Venison Backstrap with Raspberries and Gin Tonic, and, to finish up, Apple Crumble with Milkmaid Cream and Chestnuts.

10 questions about inspiration, soul food and processed products

1. Who are your role models in cooking and in life?
My father could conjure up super delicious dishes from simple products. He was completely self-taught and at the same time, my inspiration, influencing both my life and my career in a big way.

2. What was the funniest goof you ever made in the kitchen?
(Laughs) There are a lot of things that I absolutely can’t tell here.

3. Who tries out your new creations first?
My kitchen team. They are by far the most critical people I know. I completely value their opinion.

4. Is there a special place where you would like to cook sometime?
Anywhere in the world.

5. In which country do you like the food best?
I can’t, and don’t want to, pick any one in particular - every country has its preferences and titillations.

6. Which food product do you personally detest?
Processed food because it is simply unnecessary and unhealthy. Everything ready-made in a plastic bag can be prepared just as fast by yourself with just as little creativity and common sense.

7. As a chef and gourmet, you must certainly offer something ‘homemade’ as a gift now and then. What is your tip?
When I really like someone, I give them a home-made truffle. It’s a hell of a lot of work, but the result is definitely a gift from the heart.

8. What food really feeds your soul?
I love sushi.

9. Your favorite ‘pop’-tail and what it should have?
Definitely the London Mule - and of course, with Woodland Gin.

10. What is the first thing you do in the kitchen and what is the last thing?
Expectations there might be bigger than reality: I turn on the lights, and turn them off again.

DRINKS made by Olaf Baumeister

Perfectly mixed drinks with out-of-the-ordinary ingredients are part of any pro invitation. Olaf Baumeister put together the recipes of his current favorites for us.

Kitchen terminology as ‘Amuse-gueule’

Could you talk to a professional chef? You will find a small glossary of gastronomy that will surprise and impress you - from ‘entremetier’ to spider steak.


 This is the chef de partie (station chef) in charge of preparing meats and poultry as well as farcies (stuffings) and clarified broths in haute cuisine. A boucher is first trained as a general chef or a butcher and then specializes as a butcher chef.

Amuse-gueule or mise-en-bouche?

 Both of these terms refer to a small “greetings from the kitchen” which are served as small appetizers before the meal. The ‘mise en bouche’ is served on a special spoon. That makes it not only very elegant but also to be enjoyed as a completed thing.



The entremetier (entrée preparer) is one of the most important people in the kitchen brigade. Responsibilities include preparing the side dishes (entrées) such as potatoes, rice and noodles and may also include the vegetable dishes and egg dishes. The entremetier is also often the expert for vegetarian and vegan dishes.

Ideal temperatures for sous vide


Depending on the type of food and the size of the portion, between 45 - 75 °C (113 - 167 °F). The temperature, however, is only one of the factors influencing the cooking time. A rule of thumb is: The water temperature should correspond to the desired core temperature of the meat.


 The trendy drink from New York: a wine slushie made of frozen rosé with strawberries and lemon juice. Preparing it in a slushie machine makes it incredibly smooth and ice cold. Invented by the Primi bar in New York, it is served in cocktail glasses.

Pacojet system


The Pacojet system purees frozen ingredients for direct use without thawing. The result is especially intense and natural flavors and aromas. It’s ideal for things such as a basil ice, champagne sorbet, chocolate mousse or farcies.

Spider steak or oyster steak


This cut of meat is often forgotten and a secret tip: This part of the steer is ideal for quickly browing. The fine marbling looks a bit like a spider web and makes it especially flavorful. Spider steak is also known as an oyster steak and comes from the area just above the rump of the animal.

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