Thinking Outside the Box: Tino's Exchange at the Schwarzwaldstube
Photo @ Julian Beekmann Fotografie
For Tino, this exchange offered more than just a glimpse behind the scenes of a three-star restaurant. It was an opportunity for him to take the time to broaden his horizons, gain new perspectives and challenge himself in a whole new way.
Tino approached this experience with curiosity, an open mind and a passion for learning, which is what made the exchange so special.
Work at a 3-star level
Even before he arrived, Tino knew exactly what would appeal to him most:
a genuine insight into the day-to-day operations of a three-star restaurant kitchen. The Schwarzwaldstube is renowned for its impressive blend of artisanal precision, French cuisine and modern interpretations, and Tino was able to experience all of these firsthand.
Interacting with the team and Executive Chef Torsten Michel was the highlight of his visit.
Precision, quality, and every detail counts
What particularly impressed him while he was there?
The exceptional quality and variety of the ingredients used in a single dish.
He was also impressed by the kitchen team, who handled the ingredients and prepared the dishes with tremendous discipline and skill.
It wasn’t a particular dish or cooking technique that stood out, but rather the way the ingredients were handled, from the stocks to the main ingredients and the final touches. “What I found truly remarkable was the attention and time they took, even for seemingly simple ingredients.”
Between Fine Dining and Everyday Life at Pfistermühle
Of course, there are differences between three-star cuisine and everyday life at the Pfistermühle.
While haute cuisine places an even stronger focus on ingredients, details and flawless execution, our standards are just as high—just under different circumstances, with longer service hours, a higher volume of guests and a more dynamic daily service routine.
New ideas for the Pfistermühle
Back in Munich, Tino brings with him a wealth of fresh inspiration.
New cooking techniques, flavour combinations and varied textures are clearly the top priority here.
The Pfistermühle team can benefit from this inspiration and these ideas. "When a few tricks from the Schwarzwaldstube find their way into our daily routine, the whole team reaps the benefits."
Personal growth included
In addition to the professional insights he gained, the exchange taught Tino one thing above all else: personal growth never stops.
'Seeing how consistently the Schwarzwaldstube focuses on quality and technology was inspiring, and I’m now bringing these insights back to our day-to-day work.'
