Masterchef S01 ep10: Bernhard Diers, Diers Restaurant, [Munich]

Interview with Bernhard Diers

Good food is important for your well being, it is important for your health, your day and gives you energy to be able to do things. My dishes are the transfer of my creative energy and the energy of my kitchen staff, to the customer. This food must give the customer the visual of my ideas and creativity and must taste good as well, light and not heavy.

 

18.10
Am Marstall was opened 4 years ago, Frau Jacobs had the idea to make one
of the best restaurants in Munich. Jacobs Coffee is a very big name [in
Germany]

18.31
For this idea she spent a lot of money to give us a chance to make the best.

18.41
I love it, no job has more chance to make other people happy with a good
food.

18.54
I was ten years, self standing, I had my own business.

18.58
KM Where, in Munich?

19.02
No in the new Stuttgart in a place called Heigeloff. My professionality my
profile was well known and I wanted to get into the city. It was for me a new
chance to make another thing.

19.16
We had a lot of offers to star in a cooking show on T.V. but I was not
interested in this.

Jewellery Theatre Carravaggio


19.29
I cook with a lot of fun. I have 12 cooks in the kitchen and we change our
minds and we try to make a new style, but my foundation is French based.

19.50
The basic of my cooking is taste and aesthetically it should please the eye. To
create a good dish you have to work on it for a long time, it is not like
vegetable in the water out of the water and on to the plate.

20.14
There must be harmony; I would never put fish and meat on one plate. Fish is
one thing and meat is another and I would never alter my view.

20.31
Turbot (fish) with dark bread, with truffle and a little bit of boiled potatoes or
Pomme Parisienne - this is a very good balanced food.

20.50
Good food is important for your well being, it is important for your health, your
day and gives you energy to be able to do things. My dishes are the transfer of
my creative energy and the energy of my kitchen staff, to the customer. This
food must give the customer the visual of my ideas and creativity and must
taste good as well, light and not heavy.

21.30
KM Where did you learn your craft?

Jewellery Theatre Carravaggio

21.31
Firstly I started training near Bremen for 3 years at the family Bambonoff and
this man gave me the necessary training and ideas to stand by for your whole
life.

21.54
You have to find your way, not to duplicate dishes of another chef, you must
be your own person and create your own dishes.

22.04
I am always on the lookout to work with good chefs, I worked with Echart
Witzigman.

22.12
KM What was special about Aubergine for you? What was different?

22.18
The energy, every day there was energy, not the cooking. Echart Witzigman
was for me was like a pit bull because there was too much crying in the
kitchen.

22.31
KM Oh, screaming.

22.36
Dieter Mueller at Albert Schmidt is another example of a chef who was good to
his staff....

22.45
KM So he had the touch of the people?


Jewellery Theatre Elements

22.47
yes, and this was a good combination.

22.54
You can't say, so tomorrow I will be Witzigman, you can't say tomorrow I will
be Schmidt, you can't say tomorrow I'll be Butsch or Klinck but in the early
years of a career you must train with all these type of people and all the
experience you achieve in these places you put in a pot and stir and it
becomes you.

23.21
For me it is not important one piece of meat, one potato, one pimento. It is
really nice one plate one thing here and one thing there. It is nice food, but if
you see my plate it is another style, it is like an ensemble. I have a little bit of
this and a little bit of that and everything is complimented by one food. It is like
music you need a drummer, you need guitar, you need piano, a singer etc.
This is the same, you have a group of food on one plate, it is like a song that
makes you happy.

Jewellery Theatre Fairytales

24.11
Asparagus is served best, water, sugar, butter, boiling and hollandaise - it is
the best, but the water must be fresh. It is a very simple thing and you have to
look at all these little things.

24.29
If you need the best taste it must be made fresh daily. It is Tuesday boys, and
Tuesdays we make everything fresh and everyday it is Tuesday.

OFFICIAL WEBSITE:Bernhard Diers, Diers Restaurant, [Munich]