He discovered his passion for good food early on. What began with the joy of his parents – also restaurateurs and confectioners – developed into a passion that continues to this day. For him, the product itself, the quality of the ingredients used, always takes center stage. "The use of good, natural, and perfectly flavored foods is immensely important," says Tzschirner.
His top priority in all types of preparation is the complete and unadulterated intrinsic flavor, which the top chef always keeps in mind thanks to his culinary expertise, based on his knowledge of handling food and corresponding preparation techniques. His joy of culinary arts is infectious, and you can taste it.
Hubertus
Tzschirner
Interview
Why did you become a chef?
Because culinary arts were in my blood. Even as a child, I started cooking and serving guests at my parents' establishment, as well as at holidays and other family celebrations. For this, I would put on my father's light gray velvet bow tie, a chic white shirt, and a discarded vest. In this outfit (which looked a bit like a confirmation outfit), I would approach the jovial guests and take orders, serving drinks and the planned dishes of the day. Furthermore, I come from a family closely related to gastronomy, with confectioners and chefs. You could say I had no other choice.
What is the best part of your job?
Besides cooking, creating, experimenting, and having access to the wildest ingredients and drinks, it's the contact with people (crazy characters). This applies to colleagues, involved trades, and dishwashers (the most important person in the company, because they know the innermost workings of every business inside and out). They are often poorly paid and, in most cases, do not receive the attention they deserve. Behind them often lie unexpected talents that can be coaxed out and put to good use. But it's actually these sometimes bizarre encounters with people that make my job so lovable yet exhausting at the same time.
How important is sustainability in upscale cuisine?
Extremely important, because it still hasn't fully arrived there.
What does respect for food mean to you?
Appreciation and value creation of products/dishes down to the last bite. Rethinking the design of dishes with a view to their availability. Avoiding out-of-season foods (when they are not in season). No food waste due to sheer gluttony. Insisting on specific raw product characteristics even for seemingly impossible guest requests.
Which Nesmuk knife is your favorite and why?
Nesmuk Slicer 260! I have waited a long time for this knife. Every cut along its full length of 260 mm brings a smile to my face. A cut with this knife through a delicate product like fish or fine-fibered meat is pure sensuality. A Janus Chinese chef's knife 180 is also pure joy, but it differs in appearance from the Slicer. The chef's knife also provides pure joy when working, but due to its construction, it comes across as a bit coarser. The sharpness, on the other hand, impresses the user unreservedly with every cut. Unfortunately, I still lack expertise with the bread knife 270, because bread, in combination with cold butter, is indispensable in my life. But what isn't yet, can still become. In conclusion, I have to say that every Nesmuk model has so far impressed me in its own special way for its specific properties and areas of application.
Why are good tools so important in your profession?
Since our profession is also based on solid craftsmanship, it is the logical consequence to perform it with excellent tools. Precision and accurate craftsmanship are the basis of our work. Only in this way can sustainability, cleanliness, and hygiene be achieved.
How do you bring sustainability into your
company?
By trying to guide guests and create synergies between individual products. During my apprenticeship, I was taught not to duplicate ingredients or present them multiple times in a sequence of dishes. Today, we try to utilize and process everything from a product using various preparation methods. The result is very exciting, as you experience a food in different facets and can therefore process all parts 100%. We also particularly consider the "waste products" that arise during the processing of a food. For example, from cauliflower, we not only use the fruit itself but also prepare the skins in various ways and either add them back to the dish or use the result in another dish. After all, in this case, the skin usually makes up half of the product.
What distinguishes Nesmuk knives from others you have worked with before?
Of course, the precise sharpness! But for me personally, Nesmuk stands out significantly from all other knives by other manufacturers I know, in terms of appearance and design. They are simply indescribably beautiful to look at (like a work of art) and feel particularly aesthetic with every use.
esskunst
Hubertus Tzschirner offers a wide range of culinary services with his company "esskunst":
With his own cooking shows at trade fairs, private dining, food design, and much more, he creates an unforgettable culinary experience for you. Furthermore, Hubertus Tzschirner also enjoys sharing his knowledge in four published books:
"Burger Unser" - The creation of divine burgers. The theoretical part provides background information and recipes on topics such as meat selection, patty blends, crispy side dishes, as well as over 50 sauces and perfect, homemade buns.
"ROH!" - With Roh! we culinarily return to our roots before the discovery of fire.
The trendy topic of raw food experiences a new edition and rebirth with everything that entails.
"Lollipops and Cones" - Perfect snacks for any occasion: whether cold or hot, sweet or sour, salty or veggie, here a variety of small dishes, from entree to dessert, are presented in an exceptionally refined way.
"Sous Vide" - An easy introduction to the gentle cooking technique. There is no gentler and more delicious way to prepare meat, fish, vegetables, and fruit!