0Last weekend I caught up with Mr. Werner Strazzer, the following is an article about him and his illustrious career thus far. You will find a Q&A session at the end of the post. MG
I’ve been around the internet for quite a while now and in the process, I have met some fascinating people who share my interest along with my passion for cooking. One of these people is Mr. Werner Strazzer.
Werner actually has a professional culinary background; however currently he is working in the capacity of General Manager of Juanita Hotel in Old GRA Port Harcourt, Nigeria.
Over the past year, we have exchanged ideas and have helped each in various ways. He has been particularly helpful with chef 21.
His Career Story
Nigeria – that’s right. He is working there. No doubt, the place is beautiful, but it is not always easy to live in that part of the world. It surely is a great change from the places where he worked before.
Mr. Werner Strazzer worked his way to the top so to speak. He worked his way through various kitchen ranks while he was then finishing a Hotel and Management course in Switzerland. Priding himself as a genuine hotelier, he worked hard and occupied various positions within the industry.
He became an F&B Manager, Hotel Operation Manager and Hotel Manager in various hotels and restaurants all over the world. He usually stays for a couple of years in each location. Over the years, he has practically learned almost everything about hotel and restaurant management.
Now, the Juanita Hotel in Nigeria is benefiting greatly from his skills and experience.
Where is He Working?
Juanita Hotel is a lavished and upscale hotel located in Port Harcourt, Nigeria. It boasts of modern deluxe rooms and suites and world class facilities. It has a banquet hall, a health club, a mosaic bar and a fine dining Signature Restaurant.
The property opened its doors to the public in August 25, 2008. Werner and a group of professionals manage the hotel. This establishment is strategically located in the Old Government Reserved Area, one of Port Harcourt’s safest and most picturesque areas.
It is not easy for Werner, however, to work there. The surrounding areas are not safe. To ensure his security, he avoids going out of the locale area. He can’t deny, however, that he truly enjoys working there though.
What Does the Future Hold?
The future will always be seemingly bright for Werner. He will continue to enjoy the same exciting career that he has lead in the hospitality industry. He will continue to travel and build friendships wherever he goes. He has probably experienced the best of cultures and world sceneries. It is not surprising that with his experience he has developed the right character for his job.
Werner has also learned to speak several languages. He is fluent in English, German and French and he can converse in Italian, Spanish and Arabic
Question Time – Mr. Werner Strazzer
chef 21- What inspired you to align yourself with the Hospitality Industry?
Mr. Werner Strazzer- First of all, I started out with this desire to learn about the huge varieties of food products and the various methods of preparing food in varying environments.
Later on, my desire to become a chef and a hotel manager was driven by the desire to discover and explore all these countries and beautiful islands all over the world. I wanted to have direct contacts with different cultures, systems and environments.
chef 21- How hard as the road to success been?
Mr. Werner Strazzer- Probably, like you could expect – the usual. However, the ups and downs are typically included in every path. You need to conquer them to reach the top of the ladder of success.
Sometimes, hitches and problems can strike you very hard as I experienced myself. Fortunately, there are times when they only happen to remind you to do better and respect what is around you.
chef 21- What is the most challenging thing about your current position?
Mr. Werner Strazzer- Port Harcourt in Nigeria is not well known as one of the friendliest environment, but we are on top of the situation now; and soon, the area’s good reputation will be restored and business will be back to normal.
A huge challenge is to train the local staff in this part of the world to be reliable, honest, friendly, punctual and responsible. It is also a challenge to train them to be skilled, to be involved with the daily dealings with our guests and to be able to perform to the maximum level within a high standard hotel with international top demanding clientele as we have here in Juanita Hotel.
chef 21- Are guests always right?
Mr. Werner Strazzer- “Of course!” It gives them the kick.
chef 21- What do you do when you have some free time?
Mr. Werner Strazzer- I play tennis. I go swimming. Basically, I just relax within my personal environment.
chef 21- If you were not a General Manager what line of business do you think you would be involved with?
Mr. Werner Strazzer- I probably would be a sea or air captain.
chef 21- Thank you for the opportunity to discuss your career Werner.
Mr. Werner Strazzer- You are welcome Matthew, thank you for time.
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Recently while cruising through www.twitter.com I bumped into YoungChef. After some investigation, I came to find out that “YoungChef” is Chef Debbie, a.k.a. YoungChef, the operator of one of the franchises of YCA or Young Chefs Academy. Located in Orlando, Florida, you can find Chef Debbie’s location at www.YoungChefsAcademy.com/HuntersCreekDrPhillips.
After exchanging an odd message or two and a couple of emails, I became familiar with the concept of YCA. I also became acquainted with Chef Debbie and I had the chance to ask her a number of questions, which I supposed would be of interest to you. You will find the Q&A towards the end of this article.
An Introduction to Young Chefs Academy
Young Chefs Academy or YCA is America’s first culinary school for children aged 3 to 16. The environment that the academy offers provides children with a great opportunity to develop love for food and cooking. The school also offers the chance for children to build their self confidence and social skills.
The academy was established in April of 2003 by Julie Fabing Burleson and Suzy Vinson Nettles. In truth, it is fairly new, but it has established itself as one of the most innovative cooking schools in the country. The program has been brought from one location to another and it is now the fastest growing concept for children’s education with over 155 franchises spread all over the country and Canada.
The YCA Program
The program that was developed by YCA is meant to develop in children lifelong skills in cooking. Their classrooms are children-friendly but they offer a realistic setting so that the kids will feel comfortable using their skills in their own homes. The cooking classes that are offered by YCA are all geared toward developing creativity, discovery and learning. The main ingredient of their courses is food preparation; however, children also learn kitchen safety, table setting, menu planning and proper etiquette.
Are the children doing real cooking? Yes, definitely! Children will learn how to create various dishes. They will learn the basics of cooking techniques and they will have the opportunity to enjoy whatever they cook. If you’re lucky, your child will learn to love vegetables!
The classes usually last an hour and a half. The schedule varies from one franchise to another. There are regular classes but the school also customizes classes for special groups like preschoolers and homeschoolers.
The programs at Young Chefs Academy are constantly evolving with fresh themes monthly. The classes are incorporated with supplemental subjects in furtherance of the month’s theme. You will usually find chefs or nutritional experts teaching these classes. The teachers encourage interactive lessons in order to promote fun in learning. The Academy also offers special events like field trips, scout groups, Open Houses and seasonal workshops. Needless to say, your children will truly have fun.
Getting a Franchise
If you are committed to learning and quality service and if you love cooking, you might want to get a YCA franchise. Young Chefs Academy offers you the chance to have your own business. They offer excellent tools, business support, training, curriculum, partnerships and programs; however, the success of your franchise depends on you. You should visit their website if you have any questions about the franchise opportunities www.youngchefsacademy.com.
Question Time
chef 21 – What inspired you to create YCA?
Chef Debbie – My husband, Lou, and I were looking at owning our own business for a long time. We like the idea of franchising because of the models and support provided. We love to cook and eat and we both love kids, so YCA was a perfect fit.
chef 21 – How do children initially react when they first start out and how they respond later on after several classes?
Chef Debbie – Many of the children are very shy when they first come to class. Our kitchens are real kitchens, so I think that sometimes the children are overwhelmed. After several classes, they are super comfortable, know their way around the kitchens and are more and more confident as they move forward – both in the kitchen as well as overall.
They are so proud of the work they do – all of the work is done by the children – 99% hands-on in recipe preparation. Many of the children that come to us are picky eaters, but most are now willing to try new foods, including vegetables. We think of it as positive peer pressure!
We had a 4 year old student that cried before his first 4-5 classes. He is now a confident, outgoing 4 year old who tries all foods (he never tried anything before taking classes). He even entered a cooking contest at a local fair and won first prize!
chef 21 – What kind of reactions do you get from parents?
Chef Debbie – Parents are pleasantly surprised. They see the confidence their children gain and the skills they learn at our academy. They are also pleased that their kids are trying new foods. One boy recently came to us and did a tour of the kitchens with a chef. His mom called and told us that since he visited (he did not take a class, just visited), he was trying all kinds of new foods! He is now attending classes.
Here is what another mom had to say:
I just have to say thank you for whatever you’ve done to my daughter. She’s 11 years old and absolutely despises vegetables. Last week at her class, she ate an Empanada which has some vegetables and said “It was okay”. Last night we went to a Japanese restaurant. She ate a mushroom and a scallion out of her soup. That was nothing short of a miracle.
I can’t begin to tell you how thankful I am to you for re-introducing veggies to my daughter. I don’t look like the bad guy anymore. I don’t know what you do or how you do it, but keep up the good work!!
chef 21 – What benefits do children get from taking classes at YCA?
Chef Debbie – Children develop confidence and learn the value of teamwork. They get to taste and explore new foods and build new friendships. The programs at YCA reinforce mathematics, science, reading, history and social studies skills. The children are able to work in a positive atmosphere where they get to learn responsibility while having fun. Because we are a cooking school, children get to learn a life skill that we all, admittedly, need. This also gives families the opportunity to go back to their own kitchen and share with their children the wonders of cooking.
So, here is to the YCA for a bright future.
Chef Matthew J.G
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My Journey
At the tender age of 3 under the guidance of my grandmother, standing on a platform trying to peep into a pot and making scrambled eggs was the way it all began.
The craze never stopped and ultimately became a profession.
The step by step, but rapid progression from life as a Hotel management student, to being selected to partake in a Kitchen Management Program with the Oberoi group, to being a chef in charge of Bombay’s busiest restaurant and now heading the culinary operations for an international 5 star resort.
The adventure has been a difficult but very satisfying and memorable.
My journey will never stop until the day I cook my last dish, I am most certain that particular day will also be the last day of my life.
Allow me to share a short poem with you;
In this world driven by greed,
We chefs are but a special creed.
The selected few,
With the power to create a miracle stew.
The ingredients of which are known to none,
Maybe we are the only ones who might make the world LOVE and live as ONE.
Question Time
chef 21- If you did not become a chef what career do you think you would have aligned with?
Chef Burges- My desire to explore and go beyond boundaries would have either led me into project development roles or maybe into a shipping profession.
chef 21- What inspires you?
Chef Burges- Tenacity and a never say die attitude in all aspects of life. Very frankly there are two sayings I live by: “Some men see things as they are and ask WHY? I dream of things that never were and say WHY NOT?”
“Do what you do, be what you are. Shine like a Glow worm; If not like a Star”
chef 21- Who is your favorite chef?
Chef Burges- Marco Pierre White. His insistence and importance on ingredients is unequalled. His food is simple but complicated. This says a lot about him and his personality. In addition his belief of “Chefs are commis first and then Chefs” is something to follow.
chef 21- Is there a particular ingredient that you really do not like?
Chef Burges- Anything unnatural or harmful to health.
chef 21- To date what is your favourite memory from the kitchen?
Chef Burges- The busiest day of my life; when there were floods and only 7 staff could reach it to work as opposed to the scheduled 42. The occupancy was running at 100% in the 575 room hotel. The restaurants were chocker block FULL. I worked almost 72 hours nonstop but at the end it was one of those everlasting memories.
chef 21- What do you do to relax yourself?
Chef Burges- Speed is what drives me. My favourite way to relax myself is to go on a long drive or a long ride late in the night with the wind in my face listening to METALLICA.
The parting words- why don’t you leave the audience
with a sentence or two to ponder over?
Chef Burges- The world may think us, Chefs to be crude and insane, however I pity them for they will never know the recipe to take a humans basic necessity “FOOD” to a level of ecstasy equaled by none.
It is just simply MAGIC.
chef 21- Thank you for sharing your views and opinions with the readers.
You can find two of Chef Burges’s recipes in the Recipe Vault, namely;
- 1. Curry Cappuccino with Lemongrass
- 2. Lamb Biryani
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August 1st, 2008
The other day I caught up with Chef Heinz Klenner, as it turns out he is currently taking a well deserved break from the kitchen grind. Chef Heinz is presently seeking to secure a further Executive Sous Chef opportunity. As they say- “You can take the Chef away the Kitchen but you cannot take the Kitchen away from the Chef”.
He began his culinary career in the butchery followed by a stint in a renowned restaurant in the Austrian countryside. Following this he ventured away from his homeland for a number of short stints doing seasonal work during his “learning years”. He spent a number of winters in the Swiss ski fields as well as those of western Austria. The summer months saw Chef Heinz aboard a cruise liner or two on the lakes in eastern Austria.
Over the past few years Chef Heinz has been aligned with Do&Co, a worldwide catering company, which caters events like F1 grand prix, ATP tennis, as well as the Euro 2004.
His first “real” abroad experience was a 1 ½ year Sous Chef contract in Boston at the Westin Copley Place. For the past 4 years he has been with Hyatt; namely the Grand Hyatt Dubai as chef de cuisine followed by the Hyatt Regency Dubai in the capacity of Executive Sous Chef. Recently Chef Heinz was transferred to the Hyatt Regency Belgrade, however due to numerous reasons he decided to vacate the position.
Question Time
chef 21- Were you destined to become a chef?
Chef Heinz- I’ve liked to be in the kitchen as long as I can think back, although I have learned the trade as a butcher first before I became a chef.
chef 21- Can you offer a few words of advice for the chefs of tomorrow?
Chef Heinz- Be focused, work hard, learn as much as you can from good experienced chefs and don’t think anything will be given to you for free. I dislike young chefs, who think they can cook because they went to 36000$ per year schools, and think they’ll be stars on TV without the necessary experience. Don’t take shortcuts, simply because we’ve all been there and probably tried the same a few years back.
chef 21- What are you hobbies and spare time interests?
Chef Heinz- I do like photography, skiing and sailing, in addition I am about to make my scuba license.
chef 21- What do you eat for breakfast?
Chef Heinz- Usually just coffee.
chef 21- What were your favorite foods as a child?
Chef Heinz- I did grow up in the Austrian countryside on a family owned winery, so most foods I enjoyed, and still do, are old Austrian home-style classics like Tafelspitz (boiled beef) and Kaiserschmarrn.
chef 21- If you had one wish, what would it be?
Chef Heinz- I’d like to have my own small place where I grew up, something like a 40 seat restaurant, where I can cook as I wanted, without needing to think about any financial aspects. (Probably feasible save for the last part)
The parting words- why don’t you leave the audience
with a sentence or two to ponder over?
Chef Heinz- I have met so many great chefs over the course of my career; consequently I am grateful to have worked with them and learned as much as I could. Bottom line is that it’s the experience which makes us qualified, valuable, and distinctive.
chef 21- Thank you for sharing your views and opinions with the readers.
You can find two of Chef Heinz’s recipes in the Recipe Vault, namely;
- Gazpacho Jelly with Baby Mozzarella
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.