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!”
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.”
Two menus that tell culinary stories
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.
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“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.
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.
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.