The star of Chef Eckart Witzigmann was shining in the last century and it still does, motivating not only chefs but also home cooks. The phenomenon of this legend is that it inspires and vividly considers the role of gastronomy and the function of food based on social and ecological issues.
“Cooking is still my passion. It’s my dream job. If you did everything right, you will see contented and happy faces.”
Eckart Witzigmann
He was born on July 4, 1941, in Hohenems, Austria. He trained in the best catering establishments in the world. His outstanding talent was recognized and promoted by the biggest names in the industry. Paul Bocuse, Paul Simon, Roger Vergé, the Troisgros brothers, and, in particular, Paul Haeberlin, recognized Witzigmann’s exceptional talent and supported him in his incredible career.
Pioneer and visionary of German cuisine
Witzigmann spent a total of 13 years abroad before moving to Germany in 1971 and starting a culinary revolution at Tantris in Munich. In 1978, Witzigmann opened his own restaurant, the legendary Aubergine in Munich. It became the nucleus of exceptional German culinary creativity. At the same time, Eckart began an unprecedented career as a culinary consultant.
Eckart Witzigmann as an inspirational icon
His culinary style has precise execution, artistic presentation, and deep respect for high-quality ingredients. Therefore, it gained a prestigious international award in 1973 as the first German-speaking chef. Currently, he has several titles to his credit, including “Chef of the Century” and The Best Chef Legend Award powered by Estrella in 2019.
Taking care of the future
“Science is more unanimous than ever that changing eating habits and reducing food waste are urgently needed to ensure a healthy and balanced diet for a rapidly growing population. Seventy percent of the world’s meat comes from industrial animal farming, with a strong upward trend. Climate change and resource limitations will quickly show their effects here. As a chef, I was able to make the most of Mother Nature’s resources, but I am sure that in the future it will be different. And sooner than we’d like.”
“These are products whose purpose is to bring people together, to provide a sense of family.”
In addition to his successes in the kitchen, Witzigmann also plays a key role in shaping the future of gastronomy. He is a mentor and an inspiration to many talented chefs who have achieved great success. He also participates in culinary education, conducting culinary shows, writing cookbooks, and participating in culinary events around the world. His legacy as a pioneer and visionary of German cuisine will continue to inspire future generations of chefs. “I like being driven, pushed, and put under pressure. I’m curious. I still want to keep up with what’s going on in the world, have all the magazines, be interested in trends and ideas. The passion for cooking is still here!”
https://en.wikipedia.org/wiki/Eckart_Witzigmann
https://www.tophotel.de/eckart-witzigmann-im-interviewrestaurants-sind-keine-kathedralen-101589/
https://www.penguinrandomhouse.de/Tim-Maelzer-und-Eckart-Witzigmann-Das-gemeinsame-Kochbuch-bei-Mosaik-bei-Goldmann/Interview/aid25835_5616.rhd
