chief of staff, is his job title in English. And what he is doing, sounds pretty glamorous: Ralph Schelling is a private chef, he is from people, the can afford to for a couple of days or two weeks hire. Or he puts together as a Caterer for exclusive Dinners. To do this, Schelling continues in the private jet of a customer because of the goal, the Destination, is only so to reach.
A Jack of all trades, he, Ralph Schelling. The Horst Petermann, Schelling said the former teacher, who led with his Restaurant Petermann’s art two Michelin stars, 19 Gault Millau points – is one of the best Inns in the country offices in Küsnacht -. “Ralph was one of the most talented chefs I have trained,” says Petermann.
Malibu, Colorado, Corsica
Schelling remained his Job faithfully, unlike many others who have learned the profession of a chef. “Two-thirds of my colleagues from the vocational school is no longer standing today in the kitchen,” he says. Schelling is but one path that brings him regularly to places like Malibu, Colorado, New York, Corsica or wherever else in the world. Not looking for Schelling, lives in Zürich, the Job as a private chef. Rather have found him this Job, coincidences have helped.
From the top gastronomy was fascinated Schelling already as a student. He lived in st.-Gallic Flawil, Switzerland, and Peter’s cooking was the wish book for your birthday, his aunt gave him. To plates in of the art facility, he sat on his Moped and drove some 80 kilometres to Küsnacht. Finally, he was able to start at Petermann in the star kitchen. “It was chefs a small, family-owned operation with four to five,” says Schelling, “I have always felt comfortable.”
salad platter or work of art?
Although the art tube of clear guidelines, enjoying Schelling freedoms, he says. This is the star of chef, confessed to him, because he recognized his Talent. “Ralph has a sensibility for cooking, which is rare,” says Petermann. Many in the profession could learn – “this sensitivity has or has not”. Schelling did not know how to treat products in order to get the Best from them. In addition, he had a very good eye for the Serving of the dish, a simple plate of salad he was making a work of art.
According to the teachings of Schelling, in 2008, won the Swiss Culinary Cup is a prestigious competition in Switzerland. He impressed the Jury with the “beads of water”, a Terrine of Norwegian Lobster in Thai jelly with Zucchini. Or with “Wild autumn”, a Praline of venison with mountain herbs filling in the fungal sheath on the root vegetables, glazed breast of quail, braised strength of Apple with chestnut puree and cranberries.
This victory, Schelling opened up new possibilities, “I received a scholarship from the Spanish Institute for foreign trade,” he says. He was able to learn first Spanish, and then in one of the most important chefs in the world, a traineeship: Ferran Adrià had won and his Restaurant, El Bulli several times the price for the world’s best Restaurant. The Spanish star chef brought the modernist cuisine in the headlines. “I had to break out of my comfort zone.” There are other stations in top restaurants like the Fat Duck with Heston Blumenthal (3 “Michelin stars”) in England and Ryugin in Tokyo. Finally, he joined for one year the Team of Andreas Caminada at castle stone look.
The cucumber to remain cucumber
Ralph Schelling has in Horst Petermann in the art of classical French and Mediterranean cuisine, a tube of learning and then devoted himself to the case of Ferran Adrià and Blumenthal is the-tech molecular cuisine, biochemistry, physics, and chemistry use, and thus textures of the ingredients changed. He turned away, but He’d prefer a pickle on the plate as a cucumber foam, he says, he would prefer a right the edge of a beetroot Jelly.
His private clients, he continues, above all, a refined regional, seasonal market cuisine. “If I work two weeks for someone who I can tell are not every evening a six-goers, no more demands today.” His customers want to be healthy, rather lighter fare. “Nobody wants to make after two weeks on the scale and see that he has gained x pounds because I got him fed,” says Schelling.
Alpbutter travel
In the case of such contracts buys Schelling primarily on markets. He took also Butter from the dairy in Andeer in the baggage. “If I fly, then I can’t specialties I receive otherwise, take them with you immediately.” A special order he has right now in the Caribbean. For a private island, he designs a culinary concept, and is the chef on the spot. “We want to go shopping on the market, we need to take a ship.”
Where Schelling in each case just happens to be, you can refer to his Instagram Account, who its customers are, however, not. He himself will not reveal you, if you believe the rumors, he cooked for Paris Hilton and Coldplay. On its Website, the CEO of Rolex watch makes a Statement: Ralph’ve exceeded expectations “more than”.
Meanwhile, Schelling is also journalistically. For the “annabelle”, which is published as the “Tages-Anzeiger” of Tamedia, he creates recipes. With food photographer Sylvan Müller, he founded the magazine “Trip”. A book publisher who has published several culinary books with Müller, had the idea to develop with Schelling a cookbook. Schelling beckoned, “for me, this makes little sense, because as a chef I’m out in Public little known”.
magazine instead of cooking book
The idea of the magazine originated in discussions between Schelling and Mueller. For the first number, you are in the Winter, to the Catalan village of Cadaques near the French border hazards. There, she investigated the trail of the culinary delights. For example, they show how Schelling in his wet suit to dive in the cold sea to sea urchins and how he served this later, as a resident of Cadaqués is baking a king cake, or as farmers Calçots – a type of onions – a specialty of the Region. To do this, Schelling has written a Recipe section, partly in his interpretations of Catalan dishes.
The English-language magazine – issue 1 has 140 pages – to appear annually; an idea for a second number of the two: Japan. For this, you would not travel in the far East, but to Düsseldorf. There is a large living Japanese community.
www.trip-magazine.ch (Tages-Anzeiger)
Created: 10.02.2019, 20:43 PM
