Chef Rainer Becker – the German Chef Cooking Japanese Food for the English

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There are many popular restaurants in London – and some restaurants fade in significance compared to these more popular establishments. There are some people who may have heard of Nobu; the same people may end up scratching their heads when asked about Zuma. In truth, this glamorous Japanese restaurant has something unique to offer as well. In fact, it is the best place to go to if one is craving for good sushi.

The restaurant is definitely elegant and classy with its wood-granite-stone interior. People are often amazed at how gorgeous the place looks. The cocktail bar alone is absolutely stunning. The place gives out this trendy and funky stylish vibe, so it is not surprising that it is always packed to its limits. Often, you will have to bear with the slow service.

Now, when it comes to the food, we can give all the credit to the restaurant’s owner and head chef, chef Rainer Becker. The fusion food that the restaurant offers is nothing short of perfection. Diners definitely love the tasting menu. This Japanese restaurant is definitely a testament to the incredible skills of its German chef.

Chef Rainer Becker is actually behind two of London’s – if not the country’s – hottest eating establishment. He is the moving force behind the creation of Zuma and Roka. He is not new to the culinary world however. He experienced working chef jobs for some of Germany’s Michelin-starred restaurants before he worked for Hyatt. Among which include Koenigshof and Goethehaus.

Before he moved to London, he already opened several restaurants for the Hyatt Hotel Group. He worked at the Hyatt Regency Hotel in Cologne as the hotel chef de cuisine. He also worked in Park Hyatt in Sydney and Tokyo. He also worked at other Hyatt hotels. He was actually with the Hyatt Hotel Group for over 14 years. In 1998, Chef Rainer Becker moved to London to work as the executive chef of Hyatt Carlton Tower. He successfully reopened the hotel’s Rib Room and Oyster Bar. After leaving the hotel, he worked at Hakkasan as the restaurant’s consultant. He eventually left Hakkasan and struck off on his own, opening Zuma in Knightsbridge.

Chef Becker’s Zuma is a truly modern establishment. It offers a unique take of Japanese cuisine. But what can we expect from a German chef offering Japanese food to the British palates? With his impeccable training in both German and French cuisine and his international background, it is not surprising that Chef Becker has practically perfected food fusion. It was his experience in Hyatt Regency Hotel in Cologne that introduced him to the world of food fusion. It was in the hotel’s restaurant, Graugan’s, that he offered German-Asian fusion cuisine. Over the years, he has received countless awards for his creations and his skills. Needless to say, his creations are delightful addictions. Of course, they don’t come cheap, but they are certainly worth every cent.

Chef Rainer Becker Chicken and Bacon Casserole Recipe

Recipe via Lifestyle Food

Introductions:

450 g Steaky Bacon 2cm chunks

4 tablespoons Olive Oil

1 Chicken Jointed into 8 pieces

4 medium carrots peeled and cut into 4cm chunks

10 Baby Onions peeled and halved

8 Garlic Cloves peeled

400 ml chicken stock

Thyme, Rosmary or Sage

Methods:

Put the bacon into a small saucepan of cold water and bring up to the boil to remove excess salt.

Drain, and dry the bacon on kitchen paper.

Heat up a frying pan, add 2 tbsp olive oil, sauté the bacon until nice and golden and crispy, remove to a casserole,

Add the chicken to the pan, adding more oil if necessary

Saute the chicken for a few minutes until golden, then remove from the casserole and sauté the carrots, onions and garlic for a minute, seasoning with salt and pepper.

Add them to the other sauted ingredients in the casserole.

Deglaze the frying pan by adding the stock over a high heat and dissolving all the juices on the bottom.

Pour the stock into the casserole.

Add a sprig of thyme or rosemary or sage and put into an oven at 160c for about 45 mins or until cooked.

Strain the juices if you like (if you have not added flour at the start) and spoon any fat off the top and add back in to the stew.

Sprinkle with some chopped parsley if you like.

Serve with mashed potatoes.

Image Credit Gulf News

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