{"id":7881,"date":"2023-07-07T09:24:11","date_gmt":"2023-07-07T09:24:11","guid":{"rendered":"https:\/\/finefooddays.cologne\/hendrik-olfen-copy\/"},"modified":"2024-11-25T08:50:27","modified_gmt":"2024-11-25T08:50:27","slug":"jonas-brandt-alt","status":"publish","type":"page","link":"https:\/\/finefooddays.cologne\/nl\/jonas-brandt-alt\/","title":{"rendered":"Jonas Brandt \u2013 Kirberg Catering \u2013 alt"},"content":{"rendered":"<p>[av_section min_height=&#8217;100&#8242; min_height_pc=&#8217;80&#8216; min_height_px=&#8217;500px&#8216; shadow=&#8217;no-border-styling&#8216; bottom_border=&#8217;no-border-styling&#8216; bottom_border_diagonal_color=&#8217;#333333&#8242; bottom_border_diagonal_direction=&#8220; bottom_border_style=&#8220; padding=&#8217;default&#8216; custom_margin=&#8217;0px&#8216; custom_margin_sync=&#8217;true&#8216; av-desktop-custom_margin=&#8220; av-desktop-custom_margin_sync=&#8217;true&#8216; av-medium-custom_margin=&#8220; av-medium-custom_margin_sync=&#8217;true&#8216; 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av-small-headline_padding=&#8220; av-small-headline_padding_sync=&#8217;true&#8216; av-mini-headline_padding=&#8220; av-mini-headline_padding_sync=&#8217;true&#8216; padding=&#8217;30&#8216; av-desktop-padding=&#8220; av-medium-padding=&#8220; av-small-padding=&#8220; av-mini-padding=&#8220; icon_padding=&#8217;10&#8216; av-desktop-icon_padding=&#8220; av-medium-icon_padding=&#8220; av-small-icon_padding=&#8220; av-mini-icon_padding=&#8220; link=&#8217;manually,http:\/\/&#8216; link_target=&#8220; id=&#8220; custom_class=&#8220; template_class=&#8220; av_uid=&#8217;av-1zu8cmp&#8216; sc_version=&#8217;1.0&#8242; admin_preview_bg=&#8220;]<br \/>\nKirberg Catering<br \/>\n[\/av_heading]<\/p>\n<p>[av_textblock fold_type=&#8220; fold_height=&#8220; fold_more=&#8217;Weiterlesen&#8216; fold_less=&#8217;Read less&#8216; fold_text_style=&#8220; fold_btn_align=&#8220; textblock_styling_align=&#8220; textblock_styling=&#8220; textblock_styling_gap=&#8220; textblock_styling_mobile=&#8220; size=&#8217;18&#8216; 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Das hat mein Interesse am Essen, an der Kulinarik geweckt und ich habe mir sehr fr\u00fch schon ein Verst\u00e4ndnis f\u00fcr Qualit\u00e4t und Geschmack bilden k\u00f6nnen.<\/p>\n<p><strong>Wenn ich nicht Koch geworden w\u00e4re, h\u00e4tte ich \u2026.<\/strong><\/p>\n<p>etwas mit Motorsport gemacht. Meine Zeit bei Audi hat mich da sehr getriggert. An die Renntage in Le Mans und die vielen Erlebnisse werde ich mein Leben lang erinnern.<\/p>\n<p><strong>Mein Stil l\u00e4sst sich am besten so beschreiben:<\/strong><\/p>\n<p>Schlicht, mit sehr viel Fokus auf den Eigengeschmack und die ganzheitliche Verarbeitung.<\/p>\n<p><strong>Wer\/was hat mich gepr\u00e4gt?<\/strong><\/p>\n<p>Zuallererst wie schon gesagt: meine Familie. Sie hat mir die Freude am \u201eGastgeber sein\u201c mit auf den Weg gegeben. Und dann nat\u00fcrlich meine Lehre im Hotel Victoria in Bad Mergentheim bei K\u00fcchenchef Herrn Retzbach. Das erste Michelin Restaurant Deutschlands unter Slow Food Kriterien. Das pr\u00e4gt. Die rasante Zeit bei Audi im Catering und den damit verbundenen Reisen um die Welt und zuletzt die Erfahrungen, die ich bei und mit Ludwig Maurer und Heiko Antoniewicz \u00fcber die letzten Jahre sammeln konnte.<\/p>\n<p><strong>Das spornt mich an:<\/strong><\/p>\n<p>Lecker zu kochen. Dabei m\u00f6glichst wenig wegzuwerfen und allen Beteiligten eine gute Zeit zu verschaffen.<\/p>\n<p><strong>Mein gr\u00f6\u00dfter Fehler war\u2026<\/strong><\/p>\n<p>bis jetzt: Den Schritt Richtung K\u00f6ln nicht schon fr\u00fcher getan zu haben. Aber ich bin noch jung, ich f\u00fcrchte ein paar Fehler erwarten mich noch. Bekanntlich lernt man auch h\u00e4ufig daraus.<\/p>\n<p><strong>Stolz bin ich auf:<\/strong><\/p>\n<p>Den Start in K\u00f6ln mit meiner Partnerin und unserer einj\u00e4hrigen Tochter so gut gemeistert zu haben. Dank unserer Freunde und auch meinem Team, die das sehr gut abgefangen haben!<\/p>\n<p><strong>Das will ich erreichen:<\/strong><\/p>\n<p>Mit Volker Beuchert und dem Kirberg Team, die Erfolgsgeschichte von Kirberg Catering als einem der kreativsten Caterer der Republik weiterschreiben, weiterentwickeln und auch pr\u00e4gen.<\/p>\n<p><strong>K\u00f6ln ist Fine Food, weil\u2026<\/strong><\/p>\n<p>K\u00f6lner offen f\u00fcr Neues und Menschen jeglicher Couleur sind. Ein perfektes Umfeld f\u00fcr kulinarische Entwicklungen, die auch mal mutig sind.<\/p>\n<p><strong>Nachhaltigkeit in K\u00fcche und im Unternehmen finde ich\u2026<\/strong><\/p>\n<p>essenziell! No Waste, Cradle to Cradle und CO2 Fu\u00dfabdruck sind ja ganz nett, aber wir entscheiden jeden Tag mehrfach, ob wir K\u00f6che das Thema leben und im Alltag umsetzen oder es nur auf der Homepage stehen haben.<\/p>\n<p><strong>Ich entspanne vom Job durch\/mit\u2026<\/strong><\/p>\n<p>meiner Familie, dem Freundeskreis und wenn ich die Zeit daf\u00fcr finde, gerne auf dem Rad.<\/p>\n<p><strong>Zuhause koche im am liebsten\u2026<\/strong><\/p>\n<p>im Grunde alles. 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