Robert Weise - Kitchenpunk - Hamburg , Germany, NY
| http://www.rockkitchen-catering.com | |
| Well, I started my culinary activities with an old-fashioned apprenticeship at the well known Hotel Atlantic Kempinski in Hamburg, Germany. There I actually worked a private business club with a solid and limited numbers of members - who were the only ones allowed to visit the restaurant. According to the clientel the level of cooking and food-preparation was very high and I had the great pleasure to attend a hard but rewarding 3 years cooking-school there. My maitre de cuisine was also a butcher and my sous-chef was a chef-patisier before. So I had the chance to learn three professions at once. After the apprenticeship I decided to leave the hotel-business and start my own: tour catering. Thats what I have been doing besides the apprenticeship for two years. Actually, I have been doing catering for bands and artists even before my cooking-school, just not that good. Thats what I am doing now: catering the touring arts. All over Europe, Asia and soon in the US. |
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| 4 Years | |
| Yes | |
| restaurant with 2 Gault Millau stars Catering - regular Tour Catering Expo & Fair Catering |
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| classical French & German, Italian & Japanese, some Mexican - and the good old improvisation | |
| Frank Engelhardt, Fabian Ehrich, Hanz Heinrichsen, Nils Lauckner |
Gallery
| Rock Kitchen |
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| Me |
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