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[av_heading heading=’JULIA KOMP‘ 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="]
Sahila – Het Restaurant
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In 2016 werd Julia Komp de jongste sterrenchef van Duitsland.
In 2020 werd ze uitgeroepen tot chef-kok van het jaar.
2023 werd haar werk – slechts een jaar na de opening van haar restaurant „Sahila – The Restaurant“ – beloond met een Michelinster.
Chapeau!
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Ik ben kokkin geworden, …
...omdat ik andere mensen gelukkig wil maken en ze met mijn eten een glimlach op het gezicht wil toveren.
Als ik geen kok was geworden, …
...dan was ik eventmanager geworden, omdat men daar altijd nieuwe uitdagingen en projecten verwacht.
Mijn stijl kan het best zo worden omschreven:
Een lichte, authentieke landelijke keuken, geïnspireerd door mijn wereldreis. Mijn gasten vertellen me ook dat ik een vrouwelijke signatuur heb.
Wie/wat heeft mij gevormd?
De verschillende landelijke keukens en de vele internationale collega's met wie ik mocht samenwerken. En ook mijn leermeester – wat men als eerste leert, blijft.
Dat motiveert me:
Ziel en druk. Zonder deadlines vind ik het moeilijk om te presteren.
Mijn grootste fout was het, …
…in het begin van mijn carrière niet de ambachtelijke vaardigheden geleerd in twee- of drie-sterren restaurants. Ik werd al heel vroeg chef-kok. Maar met mijn wereldreis ben ik mijn eigen weg gegaan en heb ik deze fout rechtgezet.
Trots ben ik op:
Wat we vorig jaar hebben bereikt: we hebben met een groot team twee restaurants opgezet en nieuwe vaste klanten kunnen werven. Daarnaast is het me gelukt om met Kenzolie mijn eigen bedrijf op te zetten, dat onder meer biologische Tunesische olijfolie en premium specerijen aanbiedt.
Dat wil ik bereiken:
Over negen jaar niet meer elke dag hoeven te werken.
Keulen is Fine Food, omdat…
…er zoveel verschillende concepten en keukens zijn: van de foodtruck tot het restaurant met twee Michelinsterren, en van het Argentijnse steakhouse tot de wijnbar.
Duurzaamheid in de keuken en in de bedrijfsvoering vind ik…
…zeer belangrijk. We proberen de goederen zo duurzaam mogelijk te gebruiken door middel van de gemeenschappelijke keuken van de twee restaurants. Bovendien betrekken we veel producten van lokale boeren.
Hoe ontspant u zich?
Ik ontspan van mijn werk door de zonnestralen. Ik heb warmte en zon nodig.
Wat kook jij thuis?
Ik hou ervan om te barbecueën. Lekker groenten met een heerlijke marinade of soms een cevapi.
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