😎🎙️ Interview with the creative redhead Lukas Mraz chef at Restaurant Mraz and Son | KTCHNrebel

Creative, more creative, most creative - KTCHNrebel in interview with Lukas Mraz.
For now, Lukas Mraz isn't really interested in chasing down Michelin stars- keeping his feet on the ground is too important to him, and that goes for both his food and his career. Other issues he’s passionate about: respecting the product, sustainability in the kitchen, and the nose-to-tail method.
He’s got all the talent of haute cuisine with none of the snobbery-young, unpretentious, notoriously restless. These days, he takes a more forgiving view of that scene, and he’s glad to see the focus shifting from gimmickry to flavor, with a greater emphasis on civility in the kitchen. So what’s the culinary philosophy Mraz wants to teach the next generation? “Work hard, party hard!”
In the interview, we asked Lukas:
► What does the tendency for original simplicity mean for you?
► What was the reason for your sabbatical and would you recommend it to other chefs?
► Do you work day by day for the stars or is it simply the recognition of you excellent work?
Read the whole article on KTCHNrebel.com: www.ktchnrebel...
► Subscribe to the channel:
www.youtube.com...
► Experience KTCHNrebel:
www.ktchnrebel...
► Join the Conversation - KTCHNrebel on Social Media:
/ ktchnrebel
/ ktchnrebel
/ ktchnrebel