{"id":9900,"date":"2024-11-13T11:51:34","date_gmt":"2024-11-13T11:51:34","guid":{"rendered":"https:\/\/finefooddays.cologne\/hendrik-olfen-copy\/"},"modified":"2024-11-25T09:04:06","modified_gmt":"2024-11-25T09:04:06","slug":"marcus-graun-2","status":"publish","type":"page","link":"https:\/\/finefooddays.cologne\/en\/marcus-graun-2\/","title":{"rendered":"Marcus Graun \u2013 Grandhotel Schloss Bensberg"},"content":{"rendered":"
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Marcus Graun<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Grandhotel Schloss Bensberg<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I became a chef., because my grandparents had a farm and I've been involved with preserving, cooking, baking, slaughtering, etc., from a young age. An internship in my uncle's very good restaurant kitchen inspired me to pursue this career.<\/strong><\/p>

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If I hadn't become a chef, I would have been Winemaker or affineur.<\/strong><\/p>

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My style can best be described as: More classic again by now<\/strong><\/p>

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\u201cMy father always used to say, 'At least if you're at work, I know where you are...'\"<\/strong>. He shaped me and taught me that work is not harmful and is enjoyable (even if it's more than 8 hours sometimes).<\/p>

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I find relaxation at concerts, on walks with our dog, or playing darts with my family. Privately, we love everything from the smoker.<\/strong><\/p>

Satisfied guests inspire me, and I look back with pride on 35 years in my profession. My style has become more classic again.<\/strong><\/p>

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My aim is, to inspire young people for this wonderful profession<\/strong>. This suits Cologne and the surrounding area, where so many good restaurants with many nice colleagues for fine food.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\n\t\tGrandhotel Schloss Bensberg<\/span>\n\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Marcus Graun Grandhotel Schloss Bensberg I became a chef because my grandparents had a farm and I was involved with preserving, cooking, baking, slaughtering, etc. from a young age. An internship in my uncle's very good restaurant kitchen inspired me to pursue this profession. \u2026<\/p>","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-9900","page","type-page","status-publish","hentry"],"yoast_head":"\nMarcus Graun - Partner der Fine Food Days Cologne<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/finefooddays.cologne\/en\/marcus-graun-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marcus Graun - Partner der Fine Food Days Cologne\" \/>\n<meta property=\"og:description\" content=\"Marcus Graun Grandhotel Schloss Bensberg 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. 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