This is the Kick-Off Blog Post of our new monthly Rosé Gourmet Recipe created by the great Berlin Chef Malte Huebner. Malte's Food Creations are modern, innovative and extremely delicious. If you are in Berlin you can find Malte doing his magic at the Frischeparadies Prenzlauer Berg. He will share his recipes here for you to cook at home while enjoying a nice glass of Rosé!
For the Introduction we asked Malte 9 questions to learn a little bit about his inspiration, passion and personality.
Here we go:
1. What inspired you to become a chef?
The classic inspiration... my grandma from Erzgebirge! As a family we enjoyed eating together at one table while feasting on delicious biscuits, delicious roasts, delicious roulades. I always wanted to be a great host and welcome people with delicious food.
2. Which Cuisine style is your favorite?
The traditional classic cuisines of this world. You can also describe it as honest cuisine with only natural ingredients, all prepared and cooked by hand with a lot of heart.
3. Which Cuisine describes your dishes the best?
European and classic with “aha effect“ in combination with dishes and memories of my childhood.
4. What's your favorite food?
Hash Browns with homemade applesauce from grandma and mom's Königsberger Klopse.
5. Which dish do you prefer to cook?
Of course I like to cook the dishes I love to eat myself as well. I always try to have an open ear for my guests. That’s why I love pretty much everything that makes my guests happy.
6. Which place or journey inspired you the most in a culinary way?
The place that mentally inspired me the most was Nepal. I visited Nepal last year climbing and hiking the Himalaya. You need a lot of calories for all the physical stress coming from the high altitude and hiking and mostly you get quite simple food. But this unique place really opens your eyes and heart spiritually. From a culinary view, it is New York City and Barcelona that inspired me a lot.
7. What is your favorite Rosé?
My favorites are Miraval and AIX. But of course I’m always exploring new Rosés and Julian introduced me to some hidden Rosé Gems already, like the Lion & Dragon from Château Roubine.
8. What kind of music do you most enjoy listening to when creating new recipes?
Indie Rock or Podcasts... Currently my favorite Podcast is called "gemischtes Hack" which means Minced Meat. Great and direct humor!
9. What kind of music gets you going while cooking?
When cooking, it has to be Electro, House or Techno.
I had a very classical education in the former Dorint Hotel at Müggelsee in Berlin Köpenick. After my apprenticeship I went to the newly opened Maritim Hotel in Berlin Tiergarten. My next station was then the restaurant Le Fourburg in the Concord Hotel at Kudamm, which has an excellent reputation for fine and precise French Cuisine. Afterwards I went to E.T.A. Hoffmann in Berlin Kreuzberg one of the then best addresses in Berlin. For several years now I am responsible for the culinary highlights at Frischparadies Berlin as Head Chef.
Keep an eye out for the delicious recipes we post in this Blog!