Why did you become a chef?

"I first came into contact with the cooking profession during an internship in my school days. It quickly became clear to me that I would train as a chef after graduating from school. This did not deter me from doing further voluntary internships, which solidified my decision. I discovered my love for the profession already during my apprenticeship. I was fortunate enough to work independently during my apprenticeship and to "cook a permanent position."

What is the best thing about your job?

"The diversity and the various opportunities that this profession brings. The whole world is open to a chef.

Making guests happy with what you can get out of food."

What was the biggest challenge so far?

"The Corona pandemic: The current uncertain situation; the motivation of the team during this time, but also my own. A lot of positive energy has to be generated at the moment to even see a light at the unforeseeable end. Giving up is not an option, though!"

What does respect for food mean to you?

"Respect for food is firmly linked to how it is handled for me. Food should be handled sparingly and with appreciation. For me, this includes not only the maximum utilization of a product, but also the appropriate price. We have a great responsibility towards food and living beings!

During the pandemic, we helped out at our organic farm Gut Eichethof. The work there was incredibly grounding. When what is grown is processed, when the path from seed to harvest is followed, for example, you see what is in a product. To then refine this product..... there is hardly anything more beautiful, it fills you with pride!"

 How important is sustainability in fine dining?

"Very important! In my opinion, fine dining has a role model function and should live up to this responsibility. But of course, this does not only apply to fine dining."

How exactly do you bring sustainability into your restaurant?

"For example, we process wood from our own forest, we process self-sown herbs, plants and flowers. Vegetables, beef and pork, as well as chicken and turkey, come from the castle's own Gut Eichethof, among other places. We try to use the product as a whole.

But we also make our own tofu from our own soybeans, for example."

Which Nesmuk knife is your favorite and why?

"The Slicer knife – it's very versatile. I use it for filleting fish, portioning meat, cutting vegetables – it's optimal for various cutting techniques.

And then there's the Saw knife and the Chef's knife, which are next on my list."

What distinguishes Nesmuk knives from other knives you've worked with before?

"The first touch already makes you feel that it is a special knife: The feel of the handle, the sharp blade. The pleasant (light) weight and perfect balance."

In what words would you describe Nesmuk knives?

"Love for detail in perfection."

What fascinates you about really good chef's knives?

"Every knife is individual, the impressive craftsmanship that goes into a knife, plus the sharpness and edge retention."

Why is good craftsmanship (like Nesmuk knives) so important in your profession?

"On the one hand, it saves time, which should not be underestimated, and on the other hand, ergonomics are of great importance: good tools fit well in the hand, so you can work for a long time without fatigue; an even pressure can be applied; the mouthfeel of the food to be processed changes for the better."

What is your personal connection to your cutting tools?

"I treat it with a lot of respect and affection, because I know how much craftsmanship and time goes into such a knife. In addition, it takes some of the work off my hands and gives me an incredible amount of pleasure at work."

What inspires you ?

"Nature, foreign countries and cultures, my environment: family and friends, and last but not least, food itself."

Where do you get your inspiration from?

"I always go through life with open eyes, many ideas are also found in everyday situations. But I also like to travel, gathering new impressions that I take with me into my kitchen. I also like to present old family recipes in a new way, so my dishes tell a personal story."