{"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\/nl\/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 Slot Bensberg<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ik ben kok geworden, omdat mijn grootouders een boerderij hadden en ik van jongs af aan te maken had met inmaken, koken, bakken, slachten enzovoort. Een stage in de zeer goede restaurantkeuken van mijn oom inspireerde me voor dit beroep.<\/strong><\/p>

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Als ik geen kok was geworden, was ik Wijnbouwer of affineur.<\/strong><\/p>

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Mijn stijl kan het best zo worden omschreven: Inmiddels eerder weer klassiek<\/strong><\/p>

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Mijn vader zei altijd: \u201cAls je op je werk bent, dan weet ik tenminste waar je bent.\"<\/strong>. Hij heeft mij gevormd en mij geleerd dat werken niet schaadt en leuk is (ook al is het langer dan 8 uur).<\/p>

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Ontspanning vind ik bij concerten, tijdens het uitlaten van onze hond of met darten met mijn familie. Priv\u00e9 houden we van alles uit de smoker.<\/strong><\/p>

Tevreden gasten motiveren mij en ik kijk met trots terug op 35 jaar in mijn beroep. Mijn stijl is inmiddels weer klassieker geworden.<\/strong><\/p>

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Mijn doel is, jongeren enthousiast maken voor dit mooie beroep<\/strong>. Dit past bij Keulen en omgeving, waar zo veel goede restaurants met veel leuke collega's voor lekker eten.<\/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 Slot 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 Ik ben kok geworden omdat mijn grootouders een boerderij hadden en ik van jongs af aan te maken had met inmaken, koken, bakken, slachten enz. Een stage in de zeer goede restaurantkeuken van mijn oom heeft me ge\u00efnspireerd voor dit beroep. \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\/nl\/marcus-graun-2\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\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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