To be independent is strong urge for young and aspiring chefs, but very often, especially in Germany, the financial obstacles seem to be insurmountable. It’s too well known that high-end restaurants are hardly profitable and that one needs some cross-subsidizing from other sources, be it a regional restaurant, hotel rooms or catering. Some German chefs have even managed to create a personal brand building on their TV presence and popularity – needless to say, the Lafers or Schuhbecks are good chefs but their emphasis is not only on their Michelin-starred outlets.
Anders auf dem Turmberg