Lukas Mraz Freundin :The chairs are still on the tables in the Cordobar’s gray-painted dining room, and fresh air is rushing in through the open door. In the kitchen, the pans are still empty. Lukas Mraz’s day starts right now. The head chef of the Berlin restaurant returned from New York two days ago and is suffering from jet lag. Sleep deprivation, on the other hand, is a part of his daily routine. The other chefs, who are coming in waves, are the first to arrive to the coffee machine.
Since the Cordobar opened two and a half years ago, Mraz has been at the stove. It is called after a memorable football match between the Germans and the Austrians in Cordoba, Argentina. The menu exclusively includes foods that you should share at the table, such as tapas. In Berlin, the blood sausage pizza is well-known. Two white posters with black “Pugs” inscribed on them hang on the wall, and the sommelier is dressed in knee socks and Chucks.
“Both my grandpa and father were chefs. We used to travel from one starred restaurant or vineyard to the next while we were on holiday in France,” Mraz chuckles. He aspired to be a cook as well. His father taught him how to make staples like homemade mayonnaise and béchamel sauce. “Cooking is like any other craft: you can only become creative after you understand the fundamentals,” Mraz explains. “I’ve seen apprentices trained in three-star
kitchens who couldn’t tell you whether to make mashed potatoes with floury or waxy potatoes because they never learnt.” What if your girlfriend joins you for the first time to eat? You’re not allowed to serve deconstructed blah blah. “Lukas, just tell me if you don’t want to do it!” “You’ve got to be kidding me.” Willi Schlögl, the Berlin Cordobar’s chief executive landlord, seemed to be at the end of his tether when he responded these words to Lukas
Mraz, his favourite choice for the Cordobar kitchen, following several unanswered Wrote calls and Facebook messages. It’s almost miraculous that Mraz is still the head chef at the famed wine bar today. However, this is not the case. Because his magnificent, inventive food greatly outweighs his recklessness with contemporary communication tools like social media and cell phones.
Don’t be deceived by Mraz’s laid-back demeanour and rough Viking appearance. Behind the stove, he’s a force to be reckoned with, and he’s high on the list of most coveted young cooks. And it’s not because he prefers to leave five alone. The Mraze have eliminated the partition between the kitchen and the guest room, as is presently fashionable and common across the world: visitors can now directly see the chefs at work, which is especially stunning when
Markus’ self-built Robota grill is heated up and the flames lick. A second chef’s table will be added in the following weeks, allowing customers to eat directly in the kitchen. The menu has been flipped inside out, with almost every item bearing Lukas Mraz’s mark. He made the decision at an early age to go to Europe to learn from the finest in the industry. Mraz had already given up his grunge band, in which he played drums, for his ambition of cooking,
while others his age were still more or less effectively living out their rock star fantasies in their parents’ garages.Zwei Jahre später schlug die Weltwirtschaftskrise zu. Mraz besuchte Joachim Wissler im Vendôme in Bergisch Gladbach. „Chef Joachim Wissler ist ein fantastischer Koch. Der Sous Chef hingegen war ein Monster. ‚Ich dachte, ich hätte die Hölle gesehen‘, bemerkte jemand, der zuvor unter Gordon Ramsay gearbeitet hatte. ‚Aber hier
ist es noch viel schlimmer. ‘” Das Selbstbewusstsein von Im Vendôme war erschüttert, ohne das man nicht kochen kann. „Du kannst nichts erreichen, wenn du kein Selbstbewusstsein hast. Ich kann nicht einmal Fahrrad fahren“, erklärt Mraz.The Mraze have eliminated the partition between the kitchen and the guest room, as is presently fashionable and common across the world: visitors can now directly see the chefs at work, which is especially