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Der moderne Weltenbummler ist immer auf Achse. Und sein Gepäck bereits randvoll mit besonderen Unikaten und einzigartigen Erlebnissen. Kein Problem! La Loupe findet auch in digitaler Version Liebhaber: Sämtliche Ausgaben des Magazins sind im Kiosk verfügbar und lassen sich ganz einfach online durchstöbern. Gleich ausprobieren und inspirieren lassen!

The modern globetrotter is always on the road. And their luggage is packed with unique items and extraordinary experiences. No Problem! La Loupe also attracts fans of its digital version: All editions of the magazine are available in the kiosk and it's super easy to flip through them online. Give it a shot and be inspired right away!

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9 years ago

LA LOUPE Garmisch - Partenkirchen No. 1 -

  • Text
  • Winter
  • Ganzjahres
  • Jahresguide
  • Laloupe
  • Sommer
  • Summer
  • Partenkirchen
  • Partenkirchen
  • Garmisch
  • Zugspitze
  • Skiing
LA LOUPE Garmisch - Partenkirchen No. 1 www.laloupe.com

138 after only three

138 after only three days there, I decided to become a chef. That was the right decision! And working with wood is now my hobby. L.L. ⁄ Is becoming a chef still a dream for today’s young people? J.B. ⁄ It’s increasingly difficult to motivate young people for it. It’s a stressful job and one has to work at Christmas and New Year, too. The numerous TV-cooking shows have helped in making the job more popular but many interested young people leave after three trial months. And of those who did something else before only few manage to hang in there. But we even get high-school graduates who apply for apprenticeships. I think that’s really great because I know that with the right amount of passion one can get very far in this profession. L.L. ⁄ Do you like passing your knowledge and passion for cooking on to others? J.B. ⁄ Yes, of course! Anything else would be fatal. When I was an apprentice, the terrine was often prepared behind closed doors in order to prevent any secrets from coming out. So we basically had to try and copy what we saw, ‘steal with our eyes’, so to say. But as a chef one has to always try new things and prove one’s skill. In this job it’s very important to be very sensible in order to be successful and stay happy in the job. L.L. ⁄ The best compliment a guest can pay you? J.B. ⁄ Instead of ‚now that tasted really great‘, I’d rather hear ‘You know what, we’ve been coming here for years now and it’s always tasted equally good!’. Because I’d rather produce constant and consequently high quality instead of a highlight here and there. That’s something our guests keep telling us and that’s why we have so many regulars. L.L. ⁄ Even when you’re not standing at the stove you like art – you make objects from driftwood. How did that happen? J.B. ⁄ That’s something that started with the kids. We were out and about a lot, to unwind in the nature, after work. And that’s how, after a flood, we found driftwood by the river. Just like cooking, designing objects is something that requires an inventive spirit. I make all kinds of things, lamps and mobiles, for example. L.L. ⁄ Is there somewhere one can admire your objects? J.B. ⁄ Yes, in Grainau, where my parents have a small delicatessen manufacture. My art is exhibited and for sale there.

L.L. ⁄ Is there anything you’d like to do in Hotel Zugspitze’s kitchen in the future? J.B. ⁄ I’ve been here for ten years now and I’ve achieved a lot. I’m not sure just how much ‘more’ has to be done again and again. A certain amount of stability is worth a lot these days. And do we really have to start with Asian cuisine? I think that continuously promoting regional products and offering the guest honest cuisine is what we need to do. And that’s more than enough! L.L. ⁄ Spontaneous assciations: Traditional cooking vs. haute cuisine? J.B. ⁄ Haute cuisine is by no means inferior to traditional fare – or the other way round! Because well made, perfectly presented traditional fare goes down just as well as pigeon’s breast in artichoke bed with potato scales. But is that really necessary? When something’s well-made it’s perfect! L.L. ⁄ Slow food versus fast food? J.B. ⁄ With today’s lifestyle fast food has become a thing, many stressed out parents resort to it. I think that taking time to cook and integrating kids in the process is a good thing, though. L.L. ⁄ Fresh products versus frozen food? J.B. ⁄ That’s something everyone knows the answer to! Even though the freshness of frozen foods is advertised increasingly, it doesn’t have much to do with food anymore. Children believe milk comes out of the carton! Already 25 years ago I saw children confuse sheep with pigs. And the parents didn’t even correct them! L.L. ⁄ Tourism in Garmisch – summer, winter or all year round? J.B. ⁄ We at Hotel Zugspitz are open all year round and we’re glad about it. We don’t know a silly season, so to say, because even in November we organize lots of Garmisch-Partenkirchen’s company Christmas parties. L.L. ⁄ What’s your greates luxury? J.B. ⁄ Being outside, surrounded by nature. Kulinarik & Bars Video: Interview ansehen! watch the interview 139