Nils Jorra

Why did you become a chef?

At the time, I was looking for a way to express my creativity. Art school wasn't an option, and since my wife at the time was, let's just say, a modest cook, I considered training as a chef. I'd had a passion for good food since I was a child, and somehow the supposed rock star life of chefs also appealed to me.

What's the best thing about your job?

For me, there are many different aspects of cooking or grilling that are wonderful. For example, you can always learn new things, and there's inspiration everywhere. The joy of enthusiastic guests is wonderful, and then, of course, the ingredients. Year after year, I look forward to this time when certain foods are in season.

What was the biggest challenge so far?

When I finished my apprenticeship, I thought my first position would be adorned with 3 stars. My start in Bensberg under Mr. Wissler was very tough. I simply lacked experience, didn't have a thick skin, and my then 5-month-old son kept me up all night. I thought about giving up almost every day. At that time, we cooked between 16 and 19 hours a day. When, after almost a year, I knew when and where I would go after this station, everything suddenly became very easy. Only then did I realize how strong I had become and what I had achieved for my family.

What does respect for food mean to you?

The most obvious answer is, of course, not to throw anything away, to use everything, and so on. But I think that should be self-evident. For me, respect for food has a lot to do with how it's handled in the kitchen, the cooking process, and the way I present the dish. I think it's important to recognize the products, to taste them, and also to know and convey their respective stories.

How important is sustainability in fine dining?

In my opinion, sustainability is one of the most inflationary terms of recent years. One should be very careful and responsible with this term. In my opinion, it takes a lot of innovative spirit to be allowed to call oneself sustainable in today's world. A high degree of openness to new things helps in developing new, sustainable concepts... this is a necessary process for both the chef and the guest.

How exactly do you bring sustainability into your kitchen?

For example, I try to change the way meat and fish are handled and consumed. My focus is on the supposed side dishes, innovative vegetable dishes, new presentations. I don't want to re-educate anyone, but I'm always happy when, after one of my meat seminars, guests ask me about the vegetable dishes and side dishes. GOAL!

Why are good tools so important in your profession?

For me, craftsmanship means creativity; if I'm distracted at work by bad knives, no creative process can arise. The "tool" slows me down instead of inspiring me. Craftsmanship also means precision, of course, and that's only possible in the kitchen with the best knives.

What personal connection do you have to your handmade cutting tools?

Almost 10 years ago, I had the opportunity to take over the culinary direction of Otto Gourmet. A great cooking school was built, and the equipment was top-notch! Of course, Nesmuk knives couldn't be missing, and I still remember exactly how much reverence I felt the first time I held a Nesmuk with a bog oak handle.

What fascinates you about really good (Damascus) knives?

I love it when people do something with passion. I think you can tell immediately from a Damascus knife that it's not just about sharpness but also about aesthetics. Such a knife can only be made with passion for one's work, and I think that transfers to the person who uses it.

Which Nesmuk knife is your favorite and why?

That's not so easy, they are all beautiful. Depending on the occasion and purpose, I choose the perfect blade. However, I particularly like the idea of the Nesmuk Folder, a folding knife that is special in every respect. We live in a very volatile world, we travel a lot, and often have to deal with compromises. The knives of the Folder series give you special and familiar moments in everyday situations. Whenever, wherever. I like that.

What distinguishes Nesmuk knives from other knives you have worked with before?

The precision in manufacturing is certainly the first thing to mention. However, I find the focus on the selection of raw materials almost even more important; as I write these lines, my Nesmuk knife bag is next to me. The scent alone that this bag emits is wonderful - and that's just the bag!

 

How would you describe Nesmuk knives in a few words?

For me, Nesmuk is a company that aims to settle for nothing less than the best. That's standard here!

What inspires you?

Often, in my work, I get an impulse from outside; often there are products, foods, devices, applications that need to be invigorated with fresh ideas. There's a good saying: "People don't know what they like but they like what they know!". For me, that often means that I look for inspiration in familiar, lived, and experienced things, and then interpret them with my understanding of modern culinary art.

Where do you get your inspiration?

From everyday life; that sounds cliché now, I know! But there are actually moments when nothing works. We often go to a country estate with traditional agriculture, where fruits, vegetables, and herbs are grown as they were 100 years ago. What's ripe can be eaten directly from the bush or shrub. Just being aware of what's in season at the moment helps me. But I also like to talk to people who have nothing to do with gastronomy. As a chef, you often live in a bubble, and I've noticed that exchanging ideas helps a lot.