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Monika Weinelt
Mrs
Monika Weinelt
Private Gourmet with main focus on venison

Ich lebe gerne in, mit und auch von der Natur. Das bezieht sich auf alle Lebensbereiche. Ich liebe es ursprünglich, fahre leidenschaftlich Defender. Unser Haus haben wir nur mit Naturmaterialien restauriert und ständig erweitert. Holz, Stein, Ziegel, Kalk, Lehm, Eisen, Bronze sonst nichts. Gerne auch mit antiken Materialien in ihrem zweiten Leben, die eine Geschichte zu erzählen haben. Ausgetretene Sandsteinstufen, gründerzeitliche Feuertreppen, altes Parkett aus einer Kirche, Eisenketten alter Gräber, Bodenreliefs etc. Auch alle anderen Materialien aus der Natur faszinieren mich Horn, Federn, Bein, Leder, Perlmutt und vor allen Dingen Pelze. Aber auch in ihrem zweiten Leben.
Nun zum Kulinarischen. Auch hier spielt das Ursprüngliche die zentrale Rolle. Ohne Dogma, wie man in der Kunst sagen würde, ohne sich einem –ismus zu unterwerfen. Beim Essen halte ich es wie John-Boy Walton. Mir macht es erst ab einer Personenzahl von 12 richtig Spaß. Wir haben immer ein offenes Haus. Die Kinder bringen Freunde mit, es kommen Nachbarn, Geschäftspartner, Kunden, Opa und Oma, Onkels und Tanten, Cousinen, allerlei. Wenn unser Tisch keine Kapazitäten mehr hat, bin ich glücklich. Besonders gerne experimentiere ich mit Wild. Dabei verwende ich alle Teile, die mir der Jäger mitbringt und bereite sie auch hier gerne mit den alten, vielleicht hausbacken klingenden Methoden zu wie z.B. dem Römertopf und der Niedrigtemperaturgarmethode.

Marcus Weiser
Mr
Marcus Weiser
Executive Chef

…An experienced, professional Executive Chef with 31 years in the industry. Casual to Fine Dining, Hotel/Hospitality F&B, Baking, Restaurant Management, Multi Cultural culinary, Local & Network Marketing, a passion for everything food.

I'm Chef Marc, I've grown up in the restaurant industry, gaining experience and knowledge, not only from my father, who was a restaurant entrepreneur for 40 years, but also, from the chef's who mentored and taught me through the years what I know today. I like to do as much as I can fresh & to order as well as everything I can from scratch. It's a passion to provide some of the best quality food ever presented to customers and critics alike.

Chef Wenninger
Mr
Chef Wenninger
Executive Chef Hessischer Hof Grandhotel Hessischer Hof

Interview:

  1. 1.Tesi: Dear Chef Marco Wenninger, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, for some other it is already clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?

Chef Wenninger: When I was a little boy and stayed with my grandma in the kitchen, I developed a interest to cook, first for my grandma and family, later for my friends.

  1. 2.Tesi: The most underrated cuisine in the world is...

Chef Wenniger: ...the Scandinavian cuisine is for me the most underrated cuisine. Regular if you hear Scandinavian cuisine you only think about herring and ham and as well the German cuisine because the description of the German cuisine is simpler and not very light. Both cuisines are more exclusive as it seems.

  1. 3.Tesi: What is your favourite dish and why do you love that dish?

Chef Wenninger: Spätzle, traditional noodles from my home country, thinking of my grandma

  1. 4.Tesi: A young and talented chef is on the edge of making their decision if they want to turn their talent into a professional career or if they want to develop their skills to cook as a hobby. What would your advice be for them?

Chef Wenniger: I’ll say: if you feel that cooking is deep in your hard do it professional not for hobby

  1. 5.Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?

Chef Wenninger: Both, as well I visit markets to see all various foods or read a lot of books and newspapers. AS well I’ll like to do a combination between old and new cuisine.

  1. 6.Tesi: What does good food mean to you?

Chef Wenninger: High quality, good taste, natural grown products and animals.

Peter Wennstrom
Mr
Peter Wennstrom
Founder and lead consultant of HealthyMarketingTeam Ltd

Founder and lead consultant of HealthyMarketingTeam Ltd, London, Singapore, Malmo. HMT’s mission is to bring healthier brands and healthier business to its customers in the global nutrition industry.
Inventor of the FourFactors℗ Brand Acceleration System for better team decision making in innovation, marketing and branding.
Author of the The FourFactors for Success
Lead author of The FourFactors for Growth Market Success
Co author of The Food&Health Marketing Handbook
Chairman of Food Ingredient Europe Innovation Awards Jury
Member of IFE World Food Innovation Awards Jury
Member of Nutrition Business Journal Advisory Board, USA
“Have you got what it takes to innovate?”
Follow this link to view the video presentation: (video)<https://www.youtube.com/watch?v=6EyvwuEsaeo>

CHARLES WILSON
Mr
CHARLES WILSON
VP Sales and Marketing

…Retired after 39 years in the automotive industry, based on the west coast (San Francisco) and mid-west. Started a gourmet food distribution business (wholesale and retail) with local, regional and national brands as well as two brands we own ....Dolce Nettare and Beach Bumz Pepper Sauces. One goal of my company is to bring new food products and enhansed dining experiences to the gulf coast of Louisana, Mississippi, Alabama and Florida. Living in the wine region of California I developed an appreciation of farm to table dining.

Administrator of a group of food and drink lovers along the Gulf of Mexico.
https://www.facebook.com/groups/1556885334633414/

Daniel Wolter
Mr
Daniel Wolter

Good food and wine had always been an important part of my life. We often did wine tastings and enjoyed great food in our family since I grew up. I love to hunt for new exiting places to eat, new wines and discover new food experiences. I would like to use this community to exchange with other food enthusiasts.

Chris Wonderful
Mr
Chris Wonderful
Wonderful Tester

Just testing

Samantha Wood
Miss
Samantha Wood
Founder of FooDiva

A Dubai resident for the last 17 years, Greek-Cypriot-British Samantha Wood left the corporate and hospitality PR world five years ago to set up her own business. She is the publisher of the impartial, award-winning restaurant review website and app FooDiva (www.foodiva.net), the curator of dine around experiences in Dubai guiding guests around the emirate's maturing restaurant scene, as well as organising culinary influencer trips around the world. She is also an independent consultant, writer, speaker, presenter and awards judge on her favourite subjects - food, restaurants, hotels, travel and social media.