Mr Caminada, earlier they were “just” chef – in the meantime you carry on a business. How to sleep better?
Economically, the responsibility is, of course, become greater, but it is distributed on several shoulders. The pressure on me personally has not changed. Who has a good Conscience and a beautifully tired, sleeps well.
you Earn today, at least better?
Not necessarily. I’m sure more sales, but also higher expenses. In addition, we invest our earnings again and again in new projects. I’m not a maker, money is my first drive.
you have just published a cook book, make a magazine, have a new bakery and coffee roastery. You don’t get bogged down?
My main project is the gourmet restaurant at the Schloss schauenstein, there we are, in the meantime, a staff of 60 – but I have energy for more. I’m one of the addresses like things. So a cookbook is not a project that engaged us for a year.
Would be stone look alone at all self-supporting?
The first three years, I’ve paid me monthly 3000 francs for rent, and taxes. At that time I had only two employees, and in part, 16-hour days. Gradually, the Team is bigger was. Would the stone not always self-supporting have been, we would not be where we are today. Later the Igniv came in Bad Ragaz, and we started the project Casa Caminada, our regional second locally in Fürstenau.
Many chefs say that it is difficult to run a business with three Michelin stars to cover costs.
I don’t know what we can do differently, but I give every chef on the way that cost-effectiveness is essential. For me, it was always about creating a dining experience that I would find as a guest well. Three stars were not the stated goal. Only large Hotels do not have the financial resources to really target the maximum award – we work.
What do you think of the points and star in the circus?
A Restaurant, like ours, in a small Grisons village can use the attention that emanates from “Michelin” and “Gault Millau”,. Before the Guides come out, do I stop short and wonder if we have made this year everything right. But we want to make all the guests happy – Tester or not.
Everyone today is a critic, and afterwards write on Tripadvisor review.
We only have thirty seats in the Restaurant – as we are reliant on Social Media and Influencer little. Well, sometimes we discover on Tripadvisor a comment with a critique, when we actually need to say: it’s True, because we could improve us. To me is dear, when I’m a guest says, directly, what he has is good or not so great found.
This week it became known that they intend to open in Zurich, another Igniv.
This is sure to be a challenge – maybe you didn’t wait even to us.
How do you proceed with a new Local for?
First of all, it needs a location and a Partner that we find sympathetic. Only then will we be awarded a license. The control over who cooks on-site, and guests receive, such as the budget look – will that controlled everything from the look stone.
How to free the chefs at the individual sites?
All of them know exactly what fits to the Igniv and the Sharing concept. Standards we put in a Team, we discuss the dishes, but I’ll let the heads of a lot of free space. You have worked all of the first years with me in the kitchen and a few of my kitchen secrets and flyers-great. You know the Caminada-DNA, my taste, if you like.
And the use of sea buckthorn, one of your favorite ingredients.
It must not necessarily be buckthorn. To me, this ingredient to the special acid.
next year a Igniv in Bangkok add to that. This is not to far away?
If your child moves to a different country, you will not lose this from sight. You are on the phone often, set up a Chat, visit – they also want to know whether the children are well.
How easy will it be to cook seasonal and regional?
help Us, that every Igniv has an identity of its own, we are no McDonald’s and no Atelier Robuchon. Even if there are some of our classics like the soup everywhere. Purchased in any Igniv true to the season and location.
The concept works with Asian lemon grass, as well as with the Bündner deer?
Yes, we cook at each site with local ingredients.
Is abstract, the menu planning for you, in Switzerland, when there is snow?
Man draws out of his taste archive. I can’t taste the mango in Bangkok, but I know, like the best Mango taste I’ve ever had. And can discuss well with David Hartwig, what would fit in. When I think about new dishes here, don’t I get all the food to my office. To fit that of a chestnuts soup with port wine and truffles, is situated on the Hand. Sweetness, Earthiness, and the creamy Element…
In all Igniv-Local shared dishes at the table. What if the Sharing Trend is over?
As we Igniv idea developed, was not share common Food, at least in the star gastronomy yet. For us, it was and the Trend is unimportant. And he should go over, we will stick to the Sharing.
More Local need more ideas. Your Reservoir?
Much of it comes, as I said, in the creative game of ping pong with the Igniv-heads. I am not the brain in the Background that directs everything. Unlike others, we are quite aware of the chefs at the individual locations into the spotlight.
Even if the Local “Igniv by Andreas Caminada” mean?
someday, Maybe not. I didn’t want to place my name so prominent, it’s me.
Created: 29.11.2019, 20:40 PM
