- ► 2017 (9)
- ► April (3)
- ► March (2)
- ► February (2)
- ► January (2)
- ► 2016 (48)
- ► December (5)
- ► November (1)
- ► October (8)
- • Portrait La Pecora Nera Ristorante - Ayacucho 1785
- • Portrait Michelin Starred Chef Bruno Oger
- • Childhood Memories, Smoke, Flames and Michelin Stars
- • Japanese Kaiseki cuisine in the middle of Switzerland
- • Portrait Harturo Restaurant - Vicente López 1661 - Buenos Aires
- • Interview Martin Strehle, Küchenchef – Tropenhaus Frutigen
- • Potrtrait Casa Bianchi
- • #CookForSyria
- ► September (3)
- ► August (4)
- ► July (5)
- ► June (1)
- ► May (6)
- ► April (4)
- ► March (3)
- ► February (2)
- ► January (6)
- • Novanta - A Popup Hotel and Restaurant in Tuscany and Amsterdam
- • Coconut Blossom Sugar, Bamboo, and Transparency in the Food Industry
- • The World Gourmet Society Group in Paris is starting the culinary year 2016
- • Portrait - Pascal Aussignac - Club Gascon
- • JRE - The generational values of Europe’s next Master Chefs
- • Portrait Philip Angst - co-owner of the restaurant Stubä in Zurich
- ► 2015 (58)
- ► December (3)
- ► November (9)
- • WGS Switzerland: Who is who? Part II
- • Miguel Angel Hernandez - Sake Sommelier
- • Portrait Peggy Porschen - Wedding Cakes
- • Culinary Sustainability Paired with Innovative Spirit on the Shores of Lake Zug
- • Portrait Relais & Châteaux Restaurant Hotel Tennerhof - Stefan Lenz
- • Company Profile - Truffle and Wine from Australia
- • Portrait Gourmet Festival Vila Joya - Chef Dieter Koschina
- • Panel Discussion: Aesthetics in Top Restaurants
- • The Gourmesse 2015: Gourmet Enjoyment – also in the Special Vegan Section
- ► October (3)
- ► September (2)
- ► August (5)
- • Portrait: Martins Rittins and Restaurant Vincents in Riga / Latvia
- • Portrait Martiņš Sirmais - Restaurant 3 Pavaru in Riga / Latvia
- • Interview Paolo Basso - Best Sommelier of the World 2013
- • PORTRAIT Jean Paul Bondoux - BUENOS AIRES
- • New WGS local gourmet group has started in SE Queensland / Tweed Coast in Australia
- ► July (7)
- • PORTRAIT Crizia Restaurant - Buenos Aires
- • Portrait The Culinary Beirut - Chef Armando Codispoti
- • Portrait Hof Van Cleve - 3 Michelin Starred Chef Peter Goossens
- • Portrait The Restaurant Dysart - Petersham - United Kingdom
- • Living the dream in Paradise?
- • Portrait Nicolas Glumineau – General Manager of Château Pichon Longueville Comtesse de Lalande
- • Portrait Château Calon-Ségur– Managing Director Laurent Dufau
- ► June (4)
- ► May (3)
- ► April (4)
- ► March (10)
- • Portrait Dino Joannides
- • Portrait Restaurant Doc Cheng´s - Chef Phillipp Troppenhagen
- • Portrait Peter Marx
- • Portrait Serena Sutcliffe – Sotheby’s
- • The Biggest Mistake Home Cooks Make
- • Champagne Day
- • Interview about the consumers of high end wines in Argentina
- • Who will be the next Iron Chef Gainesville / Florida?
- • Portrait Chateaux Rollan de By
- • The World Gourmet Society Festival 2015 has started
- ► February (3)
- ► January (5)
- ► 2014 (35)
- ► December (4)
- ► November (2)
- ► October (7)
- • Review Cuestionario RESTAURANT (Buenos Aires)
- • Review LA CABRERA (Buenos Aires)
- • Review RESTAURANT CONTRALUZ (Buenos Aires)
- • Portrait Corinne Mentzelopoulos- CEO and owner of Chateau Margaux
- • Portrait Mayur Sharma
- • Portrait Restaurant Alfresco / Peru – an article from Jacobo Vitko
- • Let Rick Zouad Guide You Through Sake at Sushi Nakazawa
- ► September (3)
- ► August (6)
- ► July (9)
- • Portrait Restaurant Hubertus – Johanna Maier
- • Portrait Restaurant Esszimmer – Chef Andreas Kaiblinger
- • Portrait Restaurant Carpe Diem – Chef Franz Fuiko and Sommelier Roland Neulinger
- • Portrait Restaurant Ikarus in Hangar-7 – Michelin Starred Chef Martin Klein
- • Portrait Restaurant Pfefferschiff – Michelin Starred Chef Vigne
- • Portrait Restaurant Mayer’s in Schloss Prielau – 2 Michelin Starred Chef Andreas Mayer
- • Interview Pastry Chef William Mccarrick
- • Chef & Partner Markus Glocker Talks Opening Bâtard, Reinterpreting Classical Cuisine, and Memories of Charlie Trotter
- • Meet 3 Michelin Starred Demon Chef Alvin and learn about his X-Treme Chinese cuisine
- ► June (4)
- Tuesday, 16 July 2013 05:35 | Written by Matthias Tesi Baur
Awards: Five Star Diamond Award as one of the Best Chefs in the World
Chef Susser has forty seven years’ experience in the global hospitality industry as Executive Chef, Regional Executive Chef, F & B Manager and Culinary Educator, and member of executive committees with some of the most prestigious hospitality operations worldwide, such as Starwood Hotels Int’l, Intercontinental Hotels, Caesar Park Hotels, Avari Towers, Royal Viking Line, and Royal Caribbean cruise lines.
Amongst numerous awards, Chef Susser’ proudest professional moment was when he was awarded the “1997 Five Star Diamond Award ” as one of the Best Chefs in the World.
Chef Susser was senior chef Instructor at Le Cordon Bleu college of culinary arts and was the main creator of the syllabi for all culinary classes. He also started the school’s “cookbook club,” was program chair for the culinary program in English, and successfully implemented and started a Spanish language diploma program both as program chair and teacher. Nominated as Teacher of the Year in 2006 and 2011, Chef Susser is also fluent in three (3) languages with basic proficiency in six (6) additional languages.
1. Chef Susser, you have been building your culinary experience for 47 years. You are a German who has travelled the world and now lives in Florida. What was your motivation to leave Germany and start a career as a chef abroad? Did you want to spread the word about our great German cuisine?!
Hans: I left Germany when I was 19. Coming from a very small village close to Stuttgart, all I desired was to travel and to see the world. I didn’t start a career as a chef because I loved cooking and food. I started that career because it was my ticket to discover the world. My first country to live abroad in was Austria. After Austria, I worked as chef of a cuisse line, which was amazing and unusual for that time. Very quickly I started to love what I do. I think that was the time I truly became a chef!
In the early 90’s after the fall of the Berlin Wall, I returned to Germany and ran a small boutique restaurant in East Germany. I realized that, as much as I loved my home, Germany had become too small of a place for me, and I left again.
2. A good chef should:
a) Know more about people.
b) Know more about ingredients.
For which statement would you vote?
Hans: That entirely depends on the type of restaurant a chef is working in. If you, as a chef, work in a specialized environment, for example, a sushi place, you for sure need to know the specific demands of the people who visit your restaurant. If you work in a more diverse environment, you can add more of your unique style to how to use and cook with ingredients. It also depends on whether you want to run a restaurant for just a couple of years or for your lifetime. The longer you want to run a restaurant business, if you have enough customers to support the new trends you establish or follow, the more you can move on from mainstream trends.
I would say it is foolish not to follow trends, but it is equally foolish to only follow trends. Turning a trend by adding your own style and ingredients to it usually delivers the results your clients demand.
In short, my answer is you need to know the people as well as the ingredients. No chef could be a good chef by ignoring one side.
3. If you had only US$20 to cook a dinner for four friends but could fly anywhere in the world for free to buy your ingredients, to where would you fly, and what ingredients would you buy?
Hans: The place I would fly to is absolutely, for sure, Asia. Asia simply has the biggest selection of fresh and very affordable ingredients in an enormous variety. Imagining the food market of Manila, I could prepare an amazing dinner for my friends by not spending more than $20. That would not be possible in the market in Munich.
I love pasta. The main course would be Asian pasta with some fresh vegetables. As a dessert, I would offer a mix of fresh Asian fruit.
Just in case you offer me a second flight free of charge, my choice would be the Middle East for a second dinner with friends.
4. People say that “the world is getting smaller.” Would you say this is also true for the culinary world, or are there still culinary regions that need to be discovered?
Hans: Yes, the culinary world is getting much smaller than it used to be. When you compare to 15 years ago, we now have much more access to a greater variety of ingredients. Now, with access to the Internet, a chef can get all kinds of information regarding the most unusual ingredients in seconds. That was not possible too long ago.
However, as an individual, you should never stop discovering new culinary trends or cuisines. There is so much out there.
5. What does good food mean to you?
Hans: I love good food! Food always needs to serve the purpose of satisfying one’s culinary craving and not just be a pretty picture. When you go to an upmarket restaurant and the food is presented in a great way but the ingredients are not right, I would not call that good food.
When I have never eaten a dish and feel excited about the new tasting experience I have discovered, I will remember that dish as good food. Equally, when I feel a craving for a dish, it means really that represents good food for me.
Hans, thank you very much for the interview!