{"id":7760,"date":"2023-06-20T09:14:55","date_gmt":"2023-06-20T09:14:55","guid":{"rendered":"https:\/\/finefooddays.cologne\/hendrik-olfen-copy\/"},"modified":"2024-11-25T09:22:34","modified_gmt":"2024-11-25T09:22:34","slug":"peter-golla-alt","status":"publish","type":"page","link":"https:\/\/finefooddays.cologne\/en\/peter-gollla-alt\/","title":{"rendered":"Peter Golla \u2013 Wolkenburg \u2013 old"},"content":{"rendered":"

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[av_heading heading=’PETER GOLLA‘ 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=“]
\nWolkenburg
\n[\/av_heading]<\/p>\n

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Ich bin Koch geworden, weil ich schon immer gerne gekocht habe und ich immer etwas tun wollte, das mich kreativ herausfordert und mich dar\u00fcber hinaus mit vielen verschiedenen Menschen zusammenbringt.<\/p>\n

Wenn ich nicht Koch geworden w\u00e4re, dann vielleicht Mechatroniker.<\/p>\n

Mein Stil l\u00e4sst sich am besten so beschreiben: Klassisch, international, ehrlich, bodenst\u00e4ndig.<\/p>\n

Mein erster Chef w\u00e4hrend meiner Ausbildung hat mich ma\u00dfgeblich gepr\u00e4gt. Er hie\u00df Herr Heuwinkel und war damals der K\u00fcchenchef im Hotel Drees in Dortmund.<\/p>\n

Stolz bin ich auf das, was ich bereits erreicht habe und auf mein starkes Team, das es gemeinsam mit mir, mit viel Hingabe und Leidenschaft seit vielen Jahren schafft, unsere G\u00e4ste gl\u00fccklich zu machen.<\/p>\n

Ich bin mit dem jetzigen Zustand, so wie er ist, sehr zufrieden. Ich bleibe weiterhin neugierig und freue mich auf jede neue Herausforderung, die sich mir in Zukunft stellt.<\/p>\n

K\u00f6ln ist Fine Food, weil unsere Stadt viele verschiedene, spannende L\u00e4nderk\u00fcchen anbietet und die kulinarische Vielfalt insgesamt sehr gro\u00df ist.<\/p>\n

Nachhaltigkeit in der K\u00fcche und im Betrieb finde ich sehr wichtig. Sie bildet einen nicht mehr wegzudenkenden Teil unserer Arbeit. Nur so k\u00f6nnen wir in Zukunft bestehen.<\/p>\n

Ich entspanne vom Job mit meiner Familie. Meine Tochter und meine Frau spornen mich immer wieder an. Zuhause koche ich am liebsten vegetarisch.<\/p>\n

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