{"id":7745,"date":"2023-06-20T08:39:41","date_gmt":"2023-06-20T08:39:41","guid":{"rendered":"https:\/\/finefooddays.cologne\/hendrik-olfen-copy\/"},"modified":"2024-11-25T09:02:48","modified_gmt":"2024-11-25T09:02:48","slug":"marcus-graun-alt","status":"publish","type":"page","link":"https:\/\/finefooddays.cologne\/en\/marcus-graun-alt\/","title":{"rendered":"Marcus Graun \u2013 Grandhotel Schloss Bensberg \u2013 old"},"content":{"rendered":"

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[av_heading heading=’MARCUS GRAUN‘ tag=’h1′ style=’blockquote modern-quote modern-centered‘ subheading_active=’subheading_below‘ show_icon=“ icon=’ue800′ font=“ size=’30‘ av-desktop-font-size-title=“ av-medium-font-size-title=“ av-small-font-size-title=“ av-mini-font-size-title=’40‘ subheading_size=’15‘ av-desktop-font-size=“ av-medium-font-size=“ av-small-font-size=“ av-mini-font-size=“ icon_size=“ av-desktop-font-size-1=“ av-medium-font-size-1=“ av-small-font-size-1=“ av-mini-font-size-1=“ color=’custom-color-heading‘ custom_font=’#cfa05a‘ subheading_color=“ seperator_color=“ icon_color=“ margin=“ margin_sync=’true‘ av-desktop-margin=“ av-desktop-margin_sync=’true‘ av-medium-margin=“ av-medium-margin_sync=’true‘ av-small-margin=“ av-small-margin_sync=’true‘ av-mini-margin=“ av-mini-margin_sync=’true‘ headline_padding=“ headline_padding_sync=’true‘ av-desktop-headline_padding=“ av-desktop-headline_padding_sync=’true‘ av-medium-headline_padding=“ av-medium-headline_padding_sync=’true‘ av-small-headline_padding=“ av-small-headline_padding_sync=’true‘ av-mini-headline_padding=“ av-mini-headline_padding_sync=’true‘ padding=’30‘ av-desktop-padding=“ av-medium-padding=“ av-small-padding=“ av-mini-padding=“ icon_padding=’10‘ av-desktop-icon_padding=“ av-medium-icon_padding=“ av-small-icon_padding=“ av-mini-icon_padding=“ link=’manually,http:\/\/‘ link_target=“ id=“ custom_class=“ template_class=“ av_uid=’av-1zu8cmp‘ sc_version=’1.0′ admin_preview_bg=“]
\nGrandhotel Schloss Bensberg
\n[\/av_heading]<\/p>\n

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Ich bin Koch geworden, weil meine Gro\u00dfeltern einen Bauernhof hatten und ich von klein auf mit Einkochen, Kochen, Backen, Schlachten usw. zu tun hatte. Ein Praktikum in der sehr guten Restaurantk\u00fcche meines Onkels\u00a0 hat mich f\u00fcr diesen Beruf inspiriert.<\/strong><\/p>\n

Wenn ich nicht Koch geworden w\u00e4re, w\u00e4re ich Winzer oder Affineur.<\/strong><\/p>\n

Mein Stil l\u00e4sst sich am besten so beschreiben: Mittlerweile eher wieder Klassisch<\/strong><\/p>\n

\u00a0<\/strong>Mein Vater sagte immer Wenn du auf der Arbeit bist, wei\u00df ich wenigstens wo du bist\u2026.\u201c. <\/strong>Er hat mich gepr\u00e4gt und mir beigebracht, dass Arbeit nicht schadet und Spa\u00df macht (auch wenn es mal mehr als 8 Std. sind).<\/p>\n


\nEntspannung finde ich bei Konzerten, auf den Runden mit unserem Hund oder beim Darts mit meiner Familie. Privat lieben wir alles aus dem Smoker.<\/strong><\/p>\n

Zufriedene G\u00e4ste spornen mich an und stolz schaue ich auf 35 Jahre in meinem Beruf. Mein Stil ist mittlerweile eher wieder klassisch.<\/strong><\/p>\n

Mein Ziel ist, Nachwuchs f\u00fcr diesen sch\u00f6nen Beruf zu begeistern. \u00a0<\/strong>Das passt zu K\u00f6ln und Umgebung, wo so viele gute Restaurants mit vielen netten Kollegen f\u00fcr Fine Food stehen.<\/strong><\/p>\n

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