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Keynote & Training Topics
Bernd Mueller CEC and AAC with Mueller’s F&E’s Flavors and Essence /Consulting
2 Aug 2019 17:00:00 Marshie
My name is Marshie Morgan.
Let's get you introduced to everyone, shall we?
- Marshie: Name, title and any letters behind your name.
- Chef: Bernd Mueller C.E.C A.A.C.
- Marshie: Where are you from?
- Chef: Germany
- Marshie: Where do you work or do you own your own business? Name of business.
- Chef: Mueller’s F&E’s Flavors and Essence /Consulting I’m living in Orlando, Florida.
- Marshie: How long have you been a dedicated chef?
- Chef: 50 year’s +
- Marshie: Who is your favorite chef, and what is it about their work that really strikes you?
- Chef: Chef Paul Bocuse-RIP- I had the privilege to train under him in his Restaurant in Lyon -France in 1987 he was the father of the Novell Cuisine and gave cooking a new more defined meaning. His great love for exceptional prepared food with the best ingredients was and is still today a Pathfinder for modern/classical cooking around the World.
- Marshie: How do you deal with the day in day out stress?
- Chef: I don’t worry so much about stress. Stress is one of the main ingredients in life’s ongoing struggle to overcome adversity is part of being an exceptional Chef. Stress often brings the best out of each other. I focus on positive stress which raises my energy level and let’s customer enjoy great Food.
- Marshie: How do you balance your work life with your personal life?
- Chef: I believe balance your life is in the eye of the beholder and is applicable in each of us Chefs differently for me. First of all my Mexican Wife I met at the Olympic Games 1968 in Mexico City. Then the rest of my Family including of course my Grand Kids. Also Sports, Music, Writing and Videos-Pictures are hobbies of mine.
- Marshie: What is the biggest accomplishment up to this point in your career?
- Chef: Often in our society success and accomplishments are measured by awards and financial results in my case I would definitely say traveling around the World and making Friends and learning about their cultures and Foods.
- Marshie: What are three nuggets of wisdom you would share to new aspiring chefs?
- Chef: First find out what you want to do with your life
- Then you become passionate and totally committed
- Last but not least in early years work with the best to become the best. Remember “NO GAIN NO PAIN”
- Marshie: What is your favorite thing to eat at home?
- Chef: In a life of a great Chef, keep in mind diversity and Cooking go hand in hand for this reason I have many different favorites of mins: Chicken “Enchiladas -Mex. Kahlua Pick HI. Meat Balls Chipotle and of course German Meatloaf with Mashed Potatoes, Green Beans served with dark-beer onion gravy.
- Marshie: If you could change one thing about the industry, what would it be and why?
- Chef: Shorter Hours because it takes to much time from our loved once. But once you are in the service industry you have to understand the only thing that matters. “It’s the Customer”
- Marshie: What is your number one safety tip?
- Chef: Enough rest to be always in charge when it counts
- Marshie: Imagine a future where you no longer cook. What would you do?
- Chef: Entertaining people with new found creativity like writing books about cooking still be a voice in the Industry
- Marshie: Do you have a Facebook page, social media outlet or website readers can visit for updates, events and special offers?
- Chef: I’m a LinkedIn- buff nothing else matters to me on social media it has become way to personal and privacy is vital to me.
- Marshie: What exciting news do you want to share with the readers about you or your establishment? (New location, menu, specials, events, etc…)
- Chef: Might be traveling soon on a new Consulting assignment to Mexico again can’t wait to work with all those great Food-Loving people.
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