Semi Hassine

Why did you become a chef?

"I simply followed what I enjoyed 150%, and that was cooking, even if it meant a lot of sweat, nerves, and hard work. I did it out of deep passion and conviction."

What is the most beautiful thing about your profession?

"The creative process from the raw product to the finished result, as well as the sparkle in our guests' eyes, which shows how happy people are with our final product.

Also, seeing how a team, consisting of many different people, becomes a coherent whole and functions harmoniously in restaurant operations."

How important is sustainability in fine dining?

"In the often stressful everyday life, it is difficult for untrained individuals to focus on the topic of sustainability.

Certain behaviors creep in and become entrenched over years if one is not careful.

Yet, it's often small things that help us work and live healthier and more consciously.

Therefore, it is essential to constantly re-engage with this topic."

What does respect for food mean to you?

"In my opinion, respect for food is the absolute prerequisite for being able to work as a chef at all.

Getting the most out of food is one of the absolute duties in this responsible profession.

The ever-decreasing prices in the industry for staple foods naturally make it even harder to develop respect for them.

There's an old saying, "If it costs nothing, it's worth nothing" – unfortunately true and reflects the fundamental idea of value.

When you appreciate the means of life, you treat them differently!"

Which Nesmuk knife is your favorite and why?

Exclusive C150 chef's knife, because it's absolutely insane. I don't own it yet, but I've had the chance to work with it, and I've been saving up ever since.

Why is good craftsmanship so important in your profession?

"Because otherwise, working quickly loses its enjoyment if you work with poor, dull knives. Out of a 16-hour shift, you hold the knife for about 10 hours, and if it's not well-made, I'd go crazy. Good tools are the foundation for good craftsmanship with even better results."

What inspires you?

"The products we get to work with every day, the seasonal characteristics of food, and the diverse cuisines of the world."

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