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Chef interviews

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Chef

Thank you

Joachim Wissler

Interviewed November 2007

Joachim Wissler is the chef of the 3 star Michelin Vendome in Bergisch Gladbach. I am very impressed with the 3 star places in Germany, which all reach a high standard. My favourite of all of these is Vendome.

Q – How long have you been cooking professionally?

Since 1980

Q – Where did you train to cook?

I did my apprenticeship in the hotel kitchen (not by Mr. Wohlfahrt) of the “Traube Tonbach” in Baiersbronn.

Q – How would you describe your style of cooking?

My claim is to work out the flavour of the product and to cook in a reasoned and pure way – every ingredient has to play a main part in the composition that I make.

Q – Is there a secret for a successful restaurant?

The following things are in my opinion very important: - be distinctive - have a clear and personal profile - perfect teamwork - the volition to give a high-performance every day

Q – Do you have a “signature dish” or favourite dish you enjoy cooking?

Some are as follows marmorated mascarpone-ravioli with parsley spinach. Bonded jabuga bellota ham juice and old balsamico Goose liver snow with beignet of almonds, perigord truffles and green apple–licorice jus

Q – Do you have a favourite ingredient?

No

Which restaurant do you most enjoy eating at on your night off?

Jean Georges Vongerichten in New York

What is your most interesting or fun experience from your time in restaurants?

In my mind is a fantastic seafood menu at a restaurant in Valencia – where I had nearly killed my neighbour because I wanted to open a mussel…

What would be your “last request” dish?

A fresh and crispy sourdough bread, perfect butter and home–made sausages. Also with fresh tomatoes and chive on the side.

Is there another chef that you most admire?

Three from many others are: Joel Rebouchon, Paul Bocuse and Harald Wohlfahrt

Any advice you would give to someone wanting to become a chef?

talent, modesty, persistency, self-assurance

Any final thoughts you’d like to add?     

On the way the goal is not important but rather the traces that we leave behind

Current Restaurant

Vendome

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