How did you both find yourself? Nicholas Hahn: We didn't know each other before. We were introduced when I was looking for. Heinz "Cookie" Gindullis: I had commissioned a headhunter and he then suggested several candidates, I met with some. Nicholas made the best impression. What have you been looking for? Heinz "Cookie" Gindullis: The "Cookies Cream" has been around for 15 years. It is a very well -running restaurant. That means we have between 350 and 500 guests a week and we cook at a very high level. And of course you are looking for someone who ..."> How did you both find yourself? Nicholas Hahn: We didn't know each other before. We were introduced when I was looking for. Heinz "Cookie" Gindullis: I had commissioned a headhunter and he then suggested several candidates, I met with some. Nicholas made the best impression. What have you been looking for? Heinz "Cookie" Gindullis: The "Cookies Cream" has been around for 15 years. It is a very well -running restaurant. That means we have between 350 and 500 guests a week and we cook at a very high level. And of course you are looking for someone who ...">

New chef in the Cookies Cream: Nicholas Hahn on his experiences and creative challenges

Veröffentlicht:

Von:

<

div id = “story elements”>

How did you both find yourself?
Nicholas Hahn: We didn't know each other before. We were introduced when I was looking for.
Heinz "Cookie" Gindullis: I had commissioned a headhunter and then suggested several candidates to me, I met with some. Nicholas made the best impression.

What have you been looking for?
Heinz "Cookie" Gindullis: The "Cookies Cream" has been around for 15 years. It is a very well -running restaurant. That means we have between 350 and 500 guests a week and we cook at a very high level. And of course you are looking for someone who has experience in the fine dining area who really dominates the craft and is interested in the vegetarian. And Nicholas brought it all. Of course he really convinced us with the trial meal that he cooked for us.

Mr. Hahn, is vegetarian cooking a new experience for you?
Nicholas Hahn: I have to honestly say that in the short time in which I am here, I am really growing into the vegetarian and vegan cuisine. I started in advance to deal with recipes a bit and think about how I can put together dishes. But in the end I am a practical type and need the experience to develop myself further. Purely vegetarian cuisine was something new for me. I come from a classic kitchen, i.e. with fish and meat. Of course, I also dealt with vegetarian dishes in my entire career because the topic is getting bigger. But really just cooking plant -based is a completely different approach for me.

to what extent?
Nicholas Hahn: In the case of dishes with meat or fish, the whole plate is built there, usually you only need little things to put the main protagonist on the podium. And now I have to think about how I can change the consistency or the taste of vegetables so that it is something new for the guests. I think that's great, I have to think even more creative and innovative.

<

aside class = “btlQ”>

Heinz Gindullis, "cookies" and Nicholas Hahn

@Pewpew.production

Almost 30 years ago, the native of London, Heinz Gindullis (right), which everyone in Berlin calls only Cookie in Berlin, opened his first illegal club on Auguststrasse in Mitte. In 2001, his legendary “cookies” became officially native to Friedrichstrasse, corner Unter den Linden . In 2014 it was converted to the "Crackers" restaurant. Next door has been the vegetarian restaurant "Cookies Cream" since 2007, which has been awarded a Michelin-Stern since 2018.

In June 2023, after 15 years together, the departure of chef Stephan Hentschel was announced. Successor Nicholas Hahn comes from Stuttgart