How did you come to the idea to open a German restaurant in Beijing?
I have been active in China since 1997. First I started as chef in a 4-star hotel in Beijing, afterwards I went to a German restaurant-chain in Shanghai, and after this I went to a good-going Chinese firm in the province Jiangsu, in order to build up a German brewery, so to speak in the middle of the countryside.
How long did the opening of the restaurant take, starting from the first concepts, the first thoughts about it, until the eventual opening of the Kochmützen?
Resulting from this, does the training of the Chinese waiters take longer than usual?
The word training does not exactly meet the point; it is firstly an introduction and then later a perfecting of oneself in practical experience. It’s the same with every student, who while working as a waiter in gastronomy does slowly learn step by step how to do the procedures right, and who at the beginning just regularly spills the coffee.
