In fine, stylish Berlin Restaurant Tulus Lotrek guests up numbers for a menu of 120 euros. Max straws is one of the most in-demand chefs of the Republic, his Michelin star he has worked hard for.
The cook knows what he can and wants – and getting on with it then. This is evident even in times of Corona-crisis: Within a few days Max straws noted the impressive Initiative, cooking for heroes on the legs.
“I only cook”
DW: has your Restaurant “Tulus Lotrek”, but you have to cook more. Why?
Max straws: In 15-minute intervals on my phone staring and me with a Corona-messages flood, is my thing. I want to do something – and it stands to reason that I do what I do best: cooking. I can actually nothing else. In our neighborhood us doctor’s offices and nursing services were told that they had no time to take care of meals.
As I have asked our suppliers for a donation and a large amount of very good meat to get. Normally, this would end up as a Filet on the plate. We have cooked from it a goulash soup, because we were able to produce a larger quantity.
DW: goulash soup and stews: Culinary probably not a challenge for a chef?
straws But! The idea behind this is that the meals, the warm and healthy. You can produce them in large quantities and also as long as heat, to possible germs are destroyed. Also, it reminds me of how my grandma took care of me when I was sick.
“My grandmother has made mega hot soups”
As a child I was very often with her, and my grandma has always made awesome soups and stews. This food is for me a place of longing in times of crisis. With love and gratitude-boiled soup is also something emotionally Warming, what can each one need the just this insane work through layers and even a danger. The warm also cooking from the inside.
DW: What’s on the hero menu?
straws : it always depends on the donations. We have got quite a lot of mushrooms, as a result, we have made a mushroom soup. In addition, there is a bean stew, veal rahmgulasch, Vegetable cream soup, potato soup, and Pea stew. We can’t get from an ingredient usually enough for all servings, so there are several dishes. Currently, we deliver to 800 portions a day – so that we can push our limits.
DW: From a rest break, how many of you are experiencing the Lockdown currently, can’t be with you the speech…
straws I am currently working more than usual, up to 15 hours of the day. But I have to admit that we – my wife, the power otherwise the restaurant management, and I treat ourselves to ourselves. So we are acting a bit selfish, that is, we do not employ us so that we are dealing with a possible case of a disaster. I wouldn’t know how I should be sitting in the mental so in a clear, week-long home to.
the Initiative “cooking for heroes”
DW: Within just a few days ago, it was from her first goulash soup, the Initiative “cooking for heroes”. What’s behind it?
straws On our calls in the social media to help people who would like to be cooked for, we have overwhelming feedback get. A website have connected with more than 30 Restaurants in the whole of Germany, including TV chef Tim Mälzer in Hamburg.
Here in Berlin there are twelve Restaurants. My wife and I to bring together the requests of the stations and care services with the top restaurants. For the delivery, done in the way contact as possible, we have a driver. In addition, we have launched a Crowdfunding campaign so that we can cook when the Surplus is depleted of food and the donations will be less.
DW: How do you make sure that no one infects in your Team?
straws : We clean and disinfect constantly, the plastic containers in which we deliver the food. We have created own delivery notes and give recommendations on the boil eat again for ten minutes at at least 80 degrees. We cook with gloves on and wash really often the hands – soon we will need a really good cream.
In the kitchen, we always work in the same Two-man Team, we don’t clean no more. The have started with us, the need to now bring us to the end (laughs). We have no roster or change of shift, we continue to make, as long as we have Power.
DW: “cooking for heroes” is a volunteer project. You do not have to Worry to your Restaurant?
straws : of Course we are thinking about it, but we hide that as much as possible. I believe that there are more important things than a possible impending Ruin to think. We need to contain the Virus. As long as our light bulbs are on and the Gas running…
Our landlord has freed us due to our commitment for the next three months of rent. For our ten employees, we have registered short-time working. In addition, we have performed quite well and good reserves. Actually, we wanted to treat ourselves to in the summer for the first time, a four-week break – this buffer is now exhausted, of course.
The Interview Nadine Wojcik led.
author: Nadine Wojcik
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*The post “Restaurant of star chef due to Corona closed – now he cooks soup for our heroes,” published by Deutsche Welle. Contact with the executives here.
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