Updated Jun 10, 2021 at 10:22 PM
- “Deep vanity” and “self-indulgence” is what star chef Frank Rosen called the restaurateur’s couple in the current episode of the documentary Rosen’s Restaurant in Cape Ain.
- With a traditional corporate restructuring, it has taken a massive hold.
- Harsh words – but there was also exceptional praise.
“Right, really good. I’m very happy!” Frank Rosen thinks he’s never had better food at a dinner getting to know Rose’s Restaurants, says Frank Rosen on the new episode of Capel Ainz.
The atmosphere of the Steffens restaurant in Bad Aibling in Upper Bavaria also appeals to the famous chef: “The shop is well furnished, the work is done carefully …” So what, in fact, is the problem of operators Petra and Niklas Steffen, who asked him for help?
Well, there is, on the one hand, the lack of an suction system, which made cooking in a small kitchen illegal – approval was obtained only on the condition that it was still installed. Unfortunately, the renovation of the shop has already cost a lot of money: Petra Stephen borrowed 100,000 euros from her sister, another 50,000 from the bank, but this is all exhausted – there is nothing left for the urgently needed printing.
Rosin’s team solves this problem, which relieves the couple, but other “construction sites” remain. Speaking of renovation: Until the end of 2019, Steffens – at that time still under the name Café Steffen – was a local establishment, since 1967 people have been craving cakes and waffles from Petra’s father Gunther Stephen (81), who runs the same shop that father took . and then?
The idea of a daughter should result in less café, and more restaurants and bars, because coffee and cake can be found in every corner of Bad Aibling.
“Rosins’ restaurants”: “Tiefenarrogant” and “Larivari”
But the residents of Bad Aibling now miss Stephen’s cake and the old café, which really offends Petra, as she and her husband Niklas feel that they and the new shop didn’t stand a chance.
Frank Rosen asks if this attitude is “a little self-indulgent” to suggest that the fault may also lie in them: “Well, you see that in 60 years of tradition you would do such a knock?”
Star Chef: It’s “extremely egotistical” to complain about not understanding the missing guests, and instead the two should think for themselves – about the kind of place Stevens really wants to be, because that comes from the unbridled combination together of the menu not standing out.
“Momentently Larifari” is the concept, admits Petra Steffens and she also has to admit she has a culinary sense, but not for its professional application. Because whether it was shopping or cooking – everything happened more or less at a snail’s pace and without recognizable structure.
Enthusiasm in the bully
Frank Rosen is now trying to get the restaurant operators to work on it, and they seem to rely on him a lot. For example, they have not completed part of their “homework”: calculating new menu prices.
On the advice of the star chef, this includes classic cuisine with a new twist, rather than the previous “Petras Asia-style regional cuisine”, which did not reveal a clear line. Papa Günther’s cakes will also play a bigger role in the future, which is why the elder is starting his son-in-law, a trained graphic artist, in the art of baking, hoping that one day he will be able to continue his work. Work life with dignity.
Combining tradition and modernity – planned rather than emotional – the plan seems to work. Because if Stevens cooked only three out of five potential stars in the first test meal, they’re all now five in the final round. “I am crying!” , Niclas Stephen expresses his happiness, while test takers who traveled at Bullys testify once again with applause of their enthusiasm. (the classroom)
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