WEBVTT 00:00.009 --> 00:04.531 If Melzer says to you, you stupid pig, you were too stupid to eat, then we laugh about it. 00:04.531 --> 00:09.377 When I say that, you know I really mean it. I'm house music with vocals. 00:09.377 --> 00:12.534 with light, something is happening. 00:12.534 --> 00:15.282 I had to take that with me. 00:15.282 --> 00:20.009 And I had no connection to the job at all, but what I always had in my head. 00:20.009 --> 00:23.012 My childhood was hunger. I saw everything I wanted to see. 00:23.012 --> 00:25.520 I ate and drank what I wanted. 00:25.520 --> 00:28.558 I'm actually a junkie. 00:28.558 --> 00:33.541 who is constantly looking for new, tasty, aromatic culinary delights. 00:33.541 --> 00:33.763 BYE! 00:35.469 --> 00:40.452 Once again an excursion into the culinary world, but not just any excursion, maybe... 00:40.452 --> 00:43.814 is the best German chef on board. 00:43.814 --> 00:47.278 Tim Meltzer? 00:47.278 --> 00:50.247 Welcome, Tim Rauer. Hello, Tim. Hi, Philipp. Nice to meet you. 00:50.247 --> 00:52.995 Is Tim Meltzer the best German cook? No! 00:52.995 --> 00:55.503 He is certainly one of the very best gastronomers. 00:55.503 --> 01:00.503 the one who has been guiding us in German television and in the consciousness of German television viewers for years. 01:00.503 --> 01:05.486 best represented for decades. You just have to say that. And we are a country in Germany. 01:05.486 --> 01:09.787 which is still underdeveloped culinary-wise. So that means our consciousness 01:09.787 --> 01:12.466 How much money do we spend on food? 01:12.466 --> 01:16.340 Is it food at all or is it industrial waste that we swallow? 01:16.340 --> 01:19.531 Tim Melser has a lot of... 01:19.531 --> 01:23.831 for the country, for the people, so that it moves forward. 01:23.831 --> 01:28.831 He has been here before and is someone who is very close to me as a neighbor. 01:28.831 --> 01:31.971 But how do you measure... 01:31.971 --> 01:35.981 culinary quality. I'm not saying you should be one of the best. 01:35.981 --> 01:38.490 because over the years it has been on different rankings. 01:38.490 --> 01:41.527 that you cooked stars, you... 01:41.527 --> 01:46.305 You've also gained recognition in the media. But what's the scale like for you? 01:46.305 --> 01:50.230 One is mostly based on the other. It started with me... 01:50.230 --> 01:55.230 that the restaurant manager, who unfortunately in the last few years... 01:55.230 --> 02:00.077 Ah, lost efficiency, the Gumiho challenged me very early. 02:00.077 --> 02:05.077 But he was always a restaurant manager for culinary freaks. 02:05.077 --> 02:07.585 FUDIs. That was in the 80s and 90s. 02:07.585 --> 02:12.363 were the people for whom that was part of their life culture and that was very, very few in Germany. 02:12.363 --> 02:17.005 Then it's like the newspaper Feinschmecker. 02:17.005 --> 02:19.906 magazine, the Feinschmecker, and then based on that 02:19.906 --> 02:23.507 Michelin with his star because he is worldwide 02:23.507 --> 02:27.022 as a brand. And then there is 02:27.022 --> 02:29.531 and all other media attention. 02:29.531 --> 02:33.148 For me, it was definitely one of the biggest leaps. 02:33.148 --> 02:36.203 The chef's table episode on Netflix. 02:36.203 --> 02:39.121 And then the world's 50 best list. 02:39.121 --> 02:44.121 All those channels. Channels that bring you guests. The one from Michelin. 02:44.121 --> 02:47.466 The one who hits Michelin and says... 02:47.466 --> 02:51.869 I want to go to a two-star restaurant tonight. 02:51.869 --> 02:56.015 Forced to be the one who reads the Gumiho or the Feinschmecker, those are different 02:56.015 --> 02:59.497 old clientele that Michelin is very, very proud of today 02:59.497 --> 03:03.643 online, which means that something that is more of a print. 03:03.643 --> 03:07.995 is difficult for people between the ages of 15 and 40. 03:07.995 --> 03:11.152 They're more like, who has a Netflix episode, so to speak. Exactly. 03:11.152 --> 03:14.991 Yes, of course. And that simply changed the age range in our restaurant. 03:14.991 --> 03:19.991 massively lowered and you have different clients and where I started to cook. 03:19.991 --> 03:24.991 In 1991, the average guest was in a top restaurant. 03:24.991 --> 03:28.268 Oh wow! 03:28.268 --> 03:31.288 And of course that changed massively. What is today? 03:31.288 --> 03:35.196 For us, I'd say they're in their mid-thirties. 03:35.196 --> 03:39.906 The guests are younger than me. Of course there are also some who are as old as me and older. 03:39.906 --> 03:44.497 There are a lot of people who are in their 30s and that's great to see. 03:44.497 --> 03:47.295 But I think it always depends on what you do. 03:47.295 --> 03:52.295 This restaurant is called the Warenkorb. When you go to a normal restaurant, you can say the Warenkorb. 03:52.295 --> 03:54.804 The warning bell was for Marie and me. 03:54.804 --> 03:58.012 14 years ago we said we wanted to open a restaurant, which didn't work out. 03:58.012 --> 04:02.483 has nothing to do with classic French fine dining, because we have nothing to do with it, we are not French. 04:02.483 --> 04:07.073 Yes, we are not that. Sure, we like to drink to their legs, think champagne is awesome and they have the 04:07.073 --> 04:11.135 best products. Up to this day, we have only had a very difficult time getting there in Germany. 04:11.135 --> 04:15.520 in the neighboring countries, because they have a different feeling for it. 04:15.520 --> 04:20.503 They have protected product names. Cranberries, for example. Can't you buy them from all over France? 04:20.503 --> 04:25.486 but there is a region where it has been done with love, with expertise for thousands of years. 04:25.486 --> 04:29.480 And that's what we're missing. But what we wanted, after we saw the world... 04:29.480 --> 04:34.087 in Singapore, Hong Kong, New York, L.A., London. 04:34.087 --> 04:37.005 We wanted a restaurant that was modern, that was contemporary. 04:37.005 --> 04:40.503 where everyone can be the way they want to be. You can be the way you are now. 04:40.503 --> 04:45.503 You can wear sweatshirts and sneakers, but you can also come in a black tie. 04:45.503 --> 04:48.933 from muscle shirts, flip flops and shorts. 04:48.933 --> 04:52.244 Yes, that's the restaurant Tim Raue. 04:52.244 --> 04:54.753 We are in Kreuzberg and I am in Kreuzberg. 04:54.753 --> 04:58.677 that everyone can be the way they want to be, if they want to be the other one. 04:58.677 --> 05:01.834 is not oppressed, is not evil to him. 05:01.834 --> 05:06.817 but that he finds his place. But if a 30-year-old comes to Tim Raue, what does that mean? 05:06.817 --> 05:11.425 At the end on the bill. Why is the bill so important? 05:11.425 --> 05:15.435 Because I ask myself, when he is 30, well, then we already have money, then we already have all jobs and so on. 05:15.435 --> 05:20.435 Much more important is what you experience with me. You get a world of aromas like it's probably... 05:20.435 --> 05:23.473 I don't think there's anyone else 05:23.473 --> 05:25.998 to create another 100, 150 in the world. 05:25.998 --> 05:28.507 And they are three to three and a half years old. 05:28.507 --> 05:32.892 hours, hopefully entangled by what happens to her gallbladder, what she 05:32.892 --> 05:37.466 What they feel, what they feel, what the employees around them create, how they 05:37.466 --> 05:42.449 or an evening. They taste the way they have never tasted in their life. Positive. 05:42.449 --> 05:44.957 relatively speaking, of course. And that's a 05:44.957 --> 05:47.790 experience for which they then of course pay a counter value. 05:47.790 --> 05:52.415 We determine that, as it always is in life. It's just like when you buy a bag. 05:52.415 --> 05:55.555 You can buy a Weekender for 40 euros. 05:55.555 --> 05:59.735 or for 40,000 euros. You decide what that is worth to you. 05:59.735 --> 06:02.534 Before we get into the business world... 06:02.534 --> 06:05.776 And today's activity is clearly more than just that. 06:05.776 --> 06:10.776 Restaurant Tim Raue, you have a whole series of locations. 06:10.776 --> 06:15.418 But it's also a little bit like... 06:15.418 --> 06:18.166 probably true legend from poverty in Berlin-Kreuzberg. 06:18.166 --> 06:22.995 But that's not a legend, that's just the basis of my life, but it's also the drive, because if nothing... 06:22.995 --> 06:25.981 If you haven't had anything in my case, then you want to. 06:25.981 --> 06:28.490 Plattenbau? No, Kreuzberg. 06:28.490 --> 06:33.302 36 Wange, Kiez, so that means old buildings, floors, toilet. 06:33.302 --> 06:37.073 No central heating, but coal ovens. 06:37.073 --> 06:41.357 In my case, the parents separated. 06:41.357 --> 06:44.497 who didn't really care about me or supported me. 06:44.497 --> 06:47.995 And I experienced it in my childhood that my mother is 06:47.995 --> 06:52.483 the social performance of the state, which he would have actually agreed to. 06:52.483 --> 06:55.299 That meant that sometimes I even... 06:55.299 --> 07:00.265 I didn't have warm food for three weeks. I got that in the hort, but I didn't cook. 07:00.265 --> 07:05.247 no one was there who just said, here, throw the laundry away, we'll put them in the washing machine, 07:05.247 --> 07:09.957 I had to wash them by hand myself. That's just really poor. So poor means hunger for me. 07:09.957 --> 07:12.927 thirst and you just don't have like the others and 07:12.927 --> 07:16.920 Although less in my class now and where I came from, but new clothes. 07:16.920 --> 07:20.555 You just were, you felt, smelled, felt and saw. 07:20.555 --> 07:23.063 Subclass. 07:23.063 --> 07:27.261 Did it get better step by step? 07:27.261 --> 07:30.111 But you started cooking after school? 07:30.111 --> 07:33.507 I didn't understand the system school. 07:33.507 --> 07:37.739 I actually didn't go to school because I thought it was for me, but I had to, it was a compulsion. 07:37.739 --> 07:42.449 And I also have a lot of schools. I think there were 14 schools in 11 years. Maybe 15. 07:42.449 --> 07:45.350 visited by many, I just flew because I then 07:45.350 --> 07:47.858 which was very difficult as a teenager. 07:47.858 --> 07:52.073 and also violent and criminal. 07:52.073 --> 07:57.073 And when the shit was over, I suddenly realized, my ass, you idiot. 07:57.073 --> 08:01.425 You wasted those eleven years. You wasted them completely. You learned far too little. 08:01.425 --> 08:04.974 And you can do what you want to do. I always wanted to do something creative. 08:04.974 --> 08:08.251 I wanted to become an architect, actually an interior designer. 08:08.251 --> 08:13.251 I wanted to create something. I wanted beautiful colors. I wanted to get out of this gray of the concrete. 08:13.251 --> 08:16.493 And then it was still the first step into a career. 08:16.493 --> 08:21.442 kitchen. Not at all. I went to the professional information center. You did that back then and 08:21.442 --> 08:23.951 There was a multiple choice test. 08:23.951 --> 08:27.005 And then Mala and Lakira came out. 08:27.005 --> 08:30.998 of my sprayer friends who were a bit older than me. There is nothing with creativity 08:30.998 --> 08:35.998 but they thought they could nail something to the wall and then the master comes 08:35.998 --> 08:39.616 and says here 3 times 8000 square meters of white, my friend. 08:39.616 --> 08:42.125 And that's a lot of work. 08:42.125 --> 08:45.265 And the second was landscape gardening, I have to say. 08:45.265 --> 08:48.933 Until today. But I don't have a green thumb and I hate rain. 08:48.933 --> 08:53.763 I hate rain. Going out in the rain is the biggest punishment for me. 08:53.763 --> 08:56.869 And that's why it came out right away. And the third one was just cooking. 08:56.869 --> 09:01.869 And I had no connection to the job at all, but what I always had in my childhood was hunger. 09:01.869 --> 09:05.213 So I thought, shit, you're at the source. 09:05.213 --> 09:08.882 Yes, and then I applied relatively quickly. How old were you? 09:08.882 --> 09:11.391 How old were you? 17. 09:11.391 --> 09:15.572 I once had to shoot an honorary round and I was 17 years old at the time. 09:15.572 --> 09:18.524 I applied for a 5-star hotel. 09:18.524 --> 09:21.271 They all cancelled. Not even cancelled, they didn't register. 09:21.271 --> 09:25.998 A head of staff, I remember, she made me dance and said right away, 09:25.998 --> 09:28.507 You don't get a place here. 09:28.507 --> 09:32.551 I don't know why, but I didn't remember the name. 09:32.551 --> 09:37.551 I would like to thank you very much. 09:37.551 --> 09:40.503 six boys gang jacket with your school uniform. 09:40.503 --> 09:45.316 testimony, where there was this unwritten law at the time, the worst grade on these head notes. Do you know that? 09:45.316 --> 09:48.541 It's a 4, I still had 6s. 09:48.541 --> 09:52.278 So amounting, diligence, I don't know what, and so on. 09:52.278 --> 09:54.804 So you won't get a training place in... 09:54.804 --> 09:57.756 You have to get into that category. You have to look into life. 09:57.756 --> 10:02.022 who are really looking for, and that was a time, 1991, 10:02.022 --> 10:05.435 There weren't really any jobs. 10:05.435 --> 10:09.650 You have pleaded for someone to take you and then I have in such an excursion 10:09.650 --> 10:12.346 on the other side of the city. 10:12.346 --> 10:15.179 in Dahlem, an absolutely rich neighborhood. 10:15.179 --> 10:20.179 in a restaurant in the Chalice Suisse, which was a forest hut. 10:20.179 --> 10:23.797 started and we had in the summer 10:23.797 --> 10:27.927 Up to 1200 guests a day. It was a real bustle. 10:27.927 --> 10:32.927 But there was fresh salmon, there was calf, there were Swiss dishes such as schnitzel. 10:32.927 --> 10:37.022 I then looked at the wine menu again at some point and there was Mouton, Rothschild, Chateauneuf. 10:37.022 --> 10:40.469 Plato, Lafitte, Röderer, Kristall, Dom Perignon, Ikemnoff. 10:40.469 --> 10:43.575 The best of the best, what the people whispered into it. 10:43.575 --> 10:47.415 Then through the forest with the bait and then maybe on the way back. 10:47.415 --> 10:50.913 and then back to the villa. And the good thing was, 10:50.913 --> 10:55.503 It was over an hour and 15 minutes away from Kreuzberg by public transport. 10:55.503 --> 10:58.387 So I looked for my own apartment relatively quickly. 10:58.387 --> 11:02.654 I left at the age of 17. And then you moved to the West. 11:02.654 --> 11:07.056 I also grew up in the West, but from Kreuzberg. 11:07.056 --> 11:09.718 Once across the whole city to the far south. 11:09.718 --> 11:14.718 So I was separated from the guys I grew up with and didn't have time for them at all. 11:14.718 --> 11:17.978 then for Sperenzchen, but then I just 11:17.978 --> 11:20.776 and found myself in the kitchen very quickly. 11:20.776 --> 11:23.285 Okay, and then you recognized... 11:23.285 --> 11:26.271 Is this a way to get to the top? 11:26.271 --> 11:28.814 Did someone recognize your talent? Were you ambitious? Not at all. 11:28.814 --> 11:33.780 I had a teacher at school who told us about star restaurants and we had a few in the class. 11:33.780 --> 11:38.012 It came from the Radisson Hotel in the former East. 11:38.012 --> 11:43.012 And there was the chairman of the Association of Chefs of Germany. 11:43.012 --> 11:47.142 Thea Notnagel and there was a national team in the kitchen. 11:47.142 --> 11:50.674 I didn't know anything about it and there were some in my class. 11:50.674 --> 11:54.991 They were able to trigger Hounhol and fill it with farts. With three kinds of farts. 11:54.991 --> 11:58.251 I had never heard of it. What the hell is a farce? 11:58.251 --> 12:03.251 This is meat that you mix with eggs and cream in a 1 to 1 ratio. 12:03.251 --> 12:06.493 and then you have a mass. The most famous farce you can think of. 12:06.493 --> 12:09.309 You know, it's a currywurst. Currywurst also consists of... 12:09.309 --> 12:14.036 out of water, meat and powders that bind it and it is simply mixed. 12:14.036 --> 12:16.544 That's a farce. 12:16.544 --> 12:21.084 red, green and yellow with saffron, beetroot and spinach. 12:21.084 --> 12:24.633 And then they treated this stupid chicken for an hour until it... 12:24.633 --> 12:29.480 Empty, filled with the farce, cooked the whole thing, looked great. By the way, it tasted like nothing. 12:29.480 --> 12:32.466 That's what I quickly learned. 12:32.466 --> 12:35.981 is not necessarily the most aromatic, but it's about harmony. 12:35.981 --> 12:40.384 about the meaning of things, about symphonies at the gaube, or as I say... 12:40.384 --> 12:43.029 It tastes elegant, I just want to say that. 12:43.029 --> 12:45.640 after really well-kept boredom. 12:45.640 --> 12:49.872 That's the most beautiful praise Tim Mälzer ever gives me. 12:49.872 --> 12:54.872 You know, Rauhe, you just hit it with the aromas. It just hits you. 12:54.872 --> 12:57.688 Try to be like the French... 12:57.688 --> 13:01.049 Do stars actually prefer to give up for harmony, for Bach? 13:01.049 --> 13:04.804 for classical music, preferably contemporary ones. 13:04.804 --> 13:09.804 I'm house music, with vocals, with light, something happens. 13:09.804 --> 13:14.258 tickle, bang, I had to take that with me, I had to move, I'm someone who... 13:14.258 --> 13:16.766 He's looking for excitement. Something has to happen. 13:16.766 --> 13:20.520 Okay, okay. But still, it was a career path. 13:20.520 --> 13:25.384 The teacher then showed me a newspaper at some point. It was a Feinschmecker magazine. I look at it and say, 13:25.384 --> 13:28.387 Mr. Teacher, Mr. Teacher, how do you address that with the cellar? 13:28.387 --> 13:32.056 Then he said, but Tim, the cooks don't take a bowl for that. 13:32.056 --> 13:36.271 Then they take a small spoon and a pair of tweezers and I say, but how are the guests supposed to get fed up with it? 13:36.271 --> 13:38.951 He says yes, but you eat five or six of the plates. 13:38.951 --> 13:42.517 And I knew such a chubby half a kilo Rösti. 13:42.517 --> 13:47.466 Get out with it and you've eaten the thing and then you've got a dessert in it. 13:47.466 --> 13:51.323 Decided in the second year of teaching. I'm not going to continue here. I'm breaking the subject. 13:51.323 --> 13:54.462 I want to go to a star restaurant. There were only three in Berlin at the time. 13:54.462 --> 13:58.524 I went there, knocked on the door and they said I couldn't use it. 13:58.524 --> 14:03.524 We don't train for it, we don't train, we don't have time for it. We want to be the best. 14:03.524 --> 14:07.005 The other one was very fair and said I'll quit in a year. 14:07.005 --> 14:11.254 You could never finish the training here. And the third one said, try it, do an internship. 14:11.254 --> 14:16.254 And then I fought for my place, finished my training, and in the end I was 14:16.254 --> 14:20.776 in the star gastronomy and that caught me. It's a bit like you're a cyclist. 14:20.776 --> 14:25.503 Then you get a Porsche 911 under your ass for the first time and then you want to 14:25.503 --> 14:30.316 DTM, then you don't feel like cycling anymore. Then you know that exists, but you don't have to do that. 14:30.316 --> 14:34.241 And then you evolved from star to star. 14:34.241 --> 14:36.749 I did it a little differently, because back then you had between 1 and 2. 14:36.749 --> 14:39.497 waited two years for you to get a job at the star restaurant. 14:39.497 --> 14:43.677 You didn't just have to apply, you had to have someone who recommended you. 14:43.677 --> 14:47.858 Did you also work for just under half of the money? 14:47.858 --> 14:51.510 that you earned when you went to a normal restaurant. 14:51.510 --> 14:55.947 I earned 2000 marks, but I went to a simple butchery, the one in Gumiho. 14:55.947 --> 15:00.077 not 17, 18 or 19 points, but 14, 15. 15:00.077 --> 15:03.285 I immediately got a higher position because I just ... 15:03.285 --> 15:07.329 I had more knowledge and was able to work better. Besides, I never held myself accountable. 15:07.329 --> 15:12.329 But I earned 4000 marks. And then I spent half a year in such a... 15:12.329 --> 15:17.193 I worked in a simple butchery, a simple restaurant, and then spent half a year in a star restaurant. 15:17.193 --> 15:19.701 But switching back and forth was no problem. 15:19.701 --> 15:24.019 No problem. Of course, I was very fascinated by it back then. 15:24.019 --> 15:27.312 People wanted to keep me because I was extremely committed. 15:27.312 --> 15:30.009 I worked a lot more than everyone else. 15:30.009 --> 15:34.480 I was never interested in the eight-hour day. I always came first, always went last. 15:34.480 --> 15:36.988 with an extremely high ethos. 15:36.988 --> 15:39.872 No one is blessed with talent. 15:39.872 --> 15:42.517 If you give me something, I can never do it the first time. 15:42.517 --> 15:47.517 I have to work hard at it. I'm not as smart as others. 15:47.517 --> 15:50.435 Not as fast as others, but I'm incredibly strong-willed. 15:50.435 --> 15:53.814 But I mean, a pattern on your current level... 15:53.814 --> 15:57.005 somehow a genetic... 15:57.005 --> 16:00.589 in the sense that your tongue 16:00.589 --> 16:04.991 Definitely, but nobody cared back then. Taste was absolutely secondary. 16:04.991 --> 16:07.995 I'm never satisfied with taste. 16:07.995 --> 16:12.449 so that was not my topic but I have, for example, cut so badly in my training 16:12.449 --> 16:15.503 that at night, after 14-15 hours... 16:15.503 --> 16:19.497 Still at home with a board that I stole from the restaurant and set down with a knife. 16:19.497 --> 16:22.500 And then I have Julien and Brunoise. 16:22.500 --> 16:27.483 and cut different vegetable shapes, because I was so bad at it. 16:27.483 --> 16:30.077 Okay, and when was the moment where you noticed 16:30.077 --> 16:32.875 You have this genetic talent. 16:32.875 --> 16:36.766 to taste things that others can't taste. When did that happen? 16:36.766 --> 16:39.275 at the end of 2020. 16:39.275 --> 16:44.053 I realized that I could always lead well. I became a chef at the age of 23, but not because I could cook. 16:44.053 --> 16:48.985 but because I got more out of the people in my team than anyone else. 16:48.985 --> 16:53.985 I was a bit influenced by this number, 97. 16:53.985 --> 16:58.353 One of the moments of my life. I'm a very visual person. 16:58.353 --> 17:02.517 I followed the Tour de France. I always thought it was torture. 17:02.517 --> 17:05.435 this passion, this suffering 17:05.435 --> 17:10.418 You just have to suffer to be successful and this fight between Lance Armstrong and Jan Ullrich. 17:10.418 --> 17:15.418 Two completely different systems, one from the former East, the other from the West. 17:15.418 --> 17:20.350 And then there's always this duel on the last kilometers. 17:20.350 --> 17:24.701 He just kept going at his own pace. 17:24.701 --> 17:27.210 Lance Armstrong, who, as always, 17:27.210 --> 17:30.469 Completely inexplicable. It created an energy. 17:30.469 --> 17:35.282 for the last one and a half or two kilometers, to get out of the saddle and say... 17:35.282 --> 17:39.002 Now I give everything and if I screw up in the end, I don't give a shit. 17:39.002 --> 17:43.524 And then I also learned that it's possible. Sometimes you can do 150. 17:43.524 --> 17:47.227 But these 50 percent that you have made a lot of money on that. 17:47.227 --> 17:52.176 your body recovers. This is then in some form a burnout or you feel empty. 17:52.176 --> 17:55.998 And how can you do more in the kitchen? Just be there longer? 17:55.998 --> 18:00.998 Be there longer, work more, do more, take care of more things, take responsibility. 18:00.998 --> 18:04.616 You have four departments, you have the appetizers, then you have the... 18:04.616 --> 18:08.046 the side dishes, then you have fish, meat and the desserts. 18:08.046 --> 18:11.254 take over as a post manager. 18:11.254 --> 18:14.889 the kitchen, make the passport, make orders. 18:14.889 --> 18:18.609 Take care of the staff. There is always a lot of work in the kitchen. 18:18.609 --> 18:22.432 What is the biggest kitchen of your staff? 18:22.432 --> 18:27.432 I was at the beginning of the 2000s, worldwide. 18:27.432 --> 18:29.974 Culinary director for Swiss Hotel and Restaurant. 18:29.974 --> 18:34.292 And Swiss Hotel alone had 41 hotels at the time. I don't even know how many. 18:34.292 --> 18:37.022 we have at Raffles. And there I was... 18:37.022 --> 18:39.531 Then she called herself World Culinary Advisor. 18:39.531 --> 18:44.275 And I created new kitchens, restaurant concepts and had... 18:44.275 --> 18:48.643 A lot of people, thousands of cooks. 18:48.643 --> 18:51.459 I was their boss. 18:51.459 --> 18:54.002 It took me about 10 years. 18:54.002 --> 18:59.002 You've had a lot of different stations and besides your leadership talent, you're also 18:59.002 --> 19:01.510 what kind of taste talent you discovered? 19:01.510 --> 19:04.991 I could cook, I could copy very well. 19:04.991 --> 19:07.995 But I didn't have my own style. 19:07.995 --> 19:12.517 You ate Spanish food in one go. 19:12.517 --> 19:15.367 For example, he made muffled Carabinieros. 19:15.367 --> 19:18.763 with caviar from Gazpacho and almond gel. 19:18.763 --> 19:22.944 and was so modern. Spanish in the next gear. I did something from Berlin. 19:22.944 --> 19:27.944 green, then there was a foie gras that was French and so that was like an eight 19:27.944 --> 19:30.538 But it was always a restaurant where you... 19:30.538 --> 19:34.224 From the age of 23 I was a chef. And that's what you came up with? 19:34.224 --> 19:36.988 Well, or I copied them. I looked in cookbooks. 19:36.988 --> 19:40.265 I was inspired by it. 19:40.265 --> 19:43.370 I didn't do anything else but copy a lot. 19:43.370 --> 19:47.005 I just didn't have much of my own. To this day, I would say I'm not one of the... 19:47.005 --> 19:51.971 I'm not someone who can blame a creator. I'm not someone who has developed something new. 19:51.971 --> 19:56.971 What I can do really well is, for example, if you were to make a few Königsberger Klopse or a few 19:56.971 --> 20:01.015 to improve them. I am someone who can optimize, who immediately sees 20:01.015 --> 20:04.650 Ah, Philipp wants to build an imbecile den in... 20:04.650 --> 20:07.995 at Hamburg's main train station and he wants to eat boulettes. 20:07.995 --> 20:10.503 and Philipp is way too complicated because he wants to... 20:10.503 --> 20:14.514 four different boulettes, one with beef, one with rabbit, one with fish. 20:14.514 --> 20:18.302 If a vegan is the target audience, how does he do it? 20:18.302 --> 20:21.715 What about his sauce? It's too sticky, it's too sweet, we can do it differently. 20:21.715 --> 20:24.224 What kind of sandwich do we make? I need... 20:24.224 --> 20:27.005 10 minutes at the place where you want to open a shop. 20:27.005 --> 20:30.555 to understand how the place works. I look at the shops and I can tell you right away 20:30.555 --> 20:33.524 whether this is the right area, whether it makes sense, whether you 20:33.524 --> 20:37.022 I know immediately what I would put in there. 20:37.022 --> 20:41.032 Although I'm not the smartest person, because I've already closed shops again. 20:41.032 --> 20:43.541 For example, I moved to Dubai and before that... 20:43.541 --> 20:47.398 I think I tried to open a shop seven or eight years ago and was there before my time. 20:47.398 --> 20:51.442 So it's not like I'm not indispensable, but I always have the feeling that I have a very good... 20:51.442 --> 20:56.374 Self-confidence, because I have an enormous knowledge. I have read over 4,000 cookbooks. 20:56.374 --> 21:01.374 I studied everything about food. But I'm also a professional idiot. 21:01.374 --> 21:06.186 When did you get more money for the first time? 21:06.186 --> 21:09.974 kitchen chef? is that a bit expensive? 21:09.974 --> 21:14.121 Sure, that went well. I was always bold, I always had very high expectations. 21:14.121 --> 21:18.660 high salaries. We're not talking about six-figure salaries. 21:18.660 --> 21:21.169 Yearly income, of course. 21:21.169 --> 21:25.930 But I also did a great deal for it. 21:25.930 --> 21:30.930 And I was always successful. But I also looked for shops that were mostly shit, that were down. 21:30.930 --> 21:33.712 But for others? Yes. 21:33.712 --> 21:37.483 And then there was the point where you said, now I'm going to do it myself? No way. 21:37.483 --> 21:41.493 I earned so incredibly much money, I would have been stupid. 21:41.493 --> 21:45.162 So that means that you gave people 2, 3, 4 hundred thousand euros in the employment ratio? 21:45.162 --> 21:47.671 I earned a lot of money. 21:47.671 --> 21:51.766 My ex-wife didn't feel like it anymore. 21:51.766 --> 21:56.510 our bosses took it seriously. I just didn't like that, because they never... 21:56.510 --> 22:00.094 The demand that I had. 22:00.094 --> 22:04.991 No, that's a bit more complex. We met at the age of 18 or 19. She went to school and graduated. 22:04.991 --> 22:09.974 I was in training and we were together until ... 22:09.974 --> 22:12.961 2014 or 2015. 22:12.961 --> 22:16.408 We are still business partners. We have the restaurant Tim Rauhe together. 22:16.408 --> 22:21.408 But I've been married to Katharina for 9 years now, 7 years in total. 22:21.408 --> 22:24.991 But your wife was also your first wife? 22:24.991 --> 22:27.602 He has always been connected to me gastronomically. 22:27.602 --> 22:31.476 He wanted to do his Abitur and study something, but then he actually... 22:31.476 --> 22:35.998 became a waitress, learned the job, quickly became a sommelier, a restaurant manager and 22:35.998 --> 22:40.418 She wanted to be independent and we always tried to work together. 22:40.418 --> 22:43.183 But that means your wife pushed you into self-isolation? Yes. 22:43.183 --> 22:47.534 Definitely. And when was that? 14 years ago. 22:47.534 --> 22:50.043 We make our own restaurant. 22:50.043 --> 22:52.995 I have to look again. 22:52.995 --> 22:55.947 Since 1999 I have a business. 22:55.947 --> 23:00.742 I started as a home appliance manufacturer for Siemens. 23:00.742 --> 23:04.002 cooking at trade fairs and stuff like that. 23:04.002 --> 23:07.142 I've always been good at that. Then I got involved in some car companies. 23:07.142 --> 23:10.077 I always had a fixed attitude. 23:10.077 --> 23:14.377 And that's what I ended up giving up. We made ourselves independent. 23:14.377 --> 23:18.012 Even though we broke up in 2015 in private. 23:18.012 --> 23:21.954 That was the beginning for me. 23:21.954 --> 23:25.657 to expand. Then I opened the brasseries. 23:25.657 --> 23:30.657 the Tertianum Senior Residences, the restaurants on the cruise ships, first one, then two. 23:30.657 --> 23:33.951 How many restaurants do you run today? 23:33.951 --> 23:38.029 So I run, and I run with my... 23:38.029 --> 23:41.971 Business partner and ex-wife Marianne, the restaurant Tim Rauhe. 23:41.971 --> 23:44.548 I think we are at A. 23:44.548 --> 23:49.497 Seven restaurants. Then the Berlin TV Tower will be added next year. The 5th ship restaurant will be added. 23:49.497 --> 23:54.497 And then I also do a little bit of TV and so on and have a few other things. 23:54.497 --> 23:57.005 projects, make porcelain. 23:57.005 --> 23:59.514 Glasses... 23:59.514 --> 24:04.360 Is the restaurant Tim Rauer today? Exactly, this is the restaurant Tim Rauer. 24:04.360 --> 24:06.869 If you start something like that... 24:06.869 --> 24:10.009 Do you have to owe money? Probably not. 24:10.009 --> 24:12.756 It was awesome. 24:12.756 --> 24:16.630 I didn't want to do that at all, because I'm someone who... 24:16.630 --> 24:19.360 As soon as the money comes in, it goes out again. 24:19.360 --> 24:22.398 I like to invest in ... 24:22.398 --> 24:26.988 For decades, Marie and I then invested that we traveled the world and went to eat. 24:26.988 --> 24:29.735 restaurants on four of five continents. 24:29.735 --> 24:34.735 And that was the basis of my extensive knowledge. 24:34.735 --> 24:39.497 You can see me today for the Greek premiere in the morning, a Greek 24:39.497 --> 24:44.360 breakfast. In the afternoon I can cook you a Mauritian brunch. 24:44.360 --> 24:47.449 If he gets in the way or a company. 24:47.449 --> 24:52.449 and I can prepare a Kaiseki menu in Japanese for you in the evening. 24:52.449 --> 24:57.449 should be and will remain authentic and knows how to taste and how to cook 24:57.449 --> 25:01.305 How does a restaurant business plan work? 25:01.305 --> 25:04.002 You can forget all of that. 25:04.002 --> 25:07.039 There are enough people with a lot of money. 25:07.039 --> 25:12.039 There are these three things where you burn a lot of money. 25:12.039 --> 25:17.039 A stables and wineries. 25:17.039 --> 25:22.005 Winegoods are very popular and restaurants. And you can only say, leave it, go eat. 25:22.005 --> 25:25.179 You can't eat and drink that much money. 25:25.179 --> 25:29.036 your life, how you burn with the restaurant, especially if you have this desire. 25:29.036 --> 25:32.961 I want to have a restaurant, because I have friends who want to come and eat there. 25:32.961 --> 25:37.244 Stupid thought. It works that way. It would work for you. 25:39.735 --> 25:44.036 Yes, yes. In whatever form. But as I said, I closed the booth. 25:44.036 --> 25:47.227 Because I noticed that it didn't work that way. 25:47.227 --> 25:51.476 You had 1-2 million, did you have to take out a loan to do that? 25:51.476 --> 25:55.657 With the restaurant Tim Rauer, we have sold an exact million in three and a half months. 25:55.657 --> 25:58.166 To be able to open it, just to set it up. 25:58.166 --> 26:01.476 We had the deadline from Michelin, you have to be there by September 5th. 26:01.476 --> 26:05.128 Our editorial office is closed, otherwise you'll have to wait a year. 26:05.128 --> 26:10.128 until we can test you. And Michelin was clear, if we open and we have a star, the shop is ours. 26:10.128 --> 26:14.565 That's the most important channel. People from all over the world come flying in. 26:14.565 --> 26:18.899 But first nationally with one star and a bit internationally with two stars. 26:18.899 --> 26:23.831 is the full throttle national, full throttle international. 26:23.831 --> 26:26.493 90% international guests. 26:26.493 --> 26:31.493 because they are not ready to reserve in two or three months in advance. 26:31.493 --> 26:36.118 And we recorded this million because we had rooms that used to be a gallery. 26:36.118 --> 26:40.981 There was nothing. There were 11 sockets. We didn't even have a floor. We had to pour the floor. 26:40.981 --> 26:45.555 kitchen. We had no toilets, no sanitary facilities, no 26:45.555 --> 26:49.002 No power lines, no water lines. 26:49.002 --> 26:52.619 And Sainte-Marie at the time with the interior architect and then the interior designer. 26:52.619 --> 26:55.930 in three and a half months. 26:55.930 --> 27:00.913 She sits at the table and says, okay, I have to pay back this money, I have to pay interest. 27:00.913 --> 27:04.275 I would like to have 40 guests a day. 27:04.275 --> 27:07.995 Take 250 Mark and JBL or 250 Euro. 27:07.995 --> 27:10.503 Of course, you expect and hope for everything. 27:10.503 --> 27:14.275 And then there's a pandemic, then there's a recession. 27:14.275 --> 27:18.097 There are so many factors. 27:18.097 --> 27:22.005 Then the German is not the best eater anyway, then I would never forget this description. 27:22.005 --> 27:26.613 It's a fucking Icelandic volcano that spit back then, where we spent two weeks. 27:26.613 --> 27:31.613 had no air traffic and it was just that far in our restaurant at the time. 27:31.613 --> 27:36.527 90% storming. Nobody came from outside of Germany. 27:36.527 --> 27:41.527 So you basically have people coming to you because they can't find a running customer or something like that? 27:41.527 --> 27:45.657 No, no, no, no. No, we had that for lunch at the beginning. 27:45.657 --> 27:49.923 No, that doesn't exist. The people reserve... walk in. 27:49.923 --> 27:53.763 I don't know when we ever had a walk-in. I can't tell you. How many seats did you have? 27:53.763 --> 27:57.466 We do about 55… 27:57.466 --> 28:02.142 up to 65 cuverts, i.e. guests per service. 28:02.142 --> 28:07.142 Sometimes we are open in the afternoon. On Saturdays we are open in the afternoon and otherwise Tuesday to Saturday. 28:07.142 --> 28:12.142 But that's really a simple math to think about. What can you do with it? 28:12.142 --> 28:15.503 Yes, that would be nice if that were the case, but you also have a lot of connections. 28:15.503 --> 28:18.217 We have over 40 employees. 28:18.217 --> 28:23.217 The more gastronomic you are, the more people you need. 28:23.217 --> 28:27.995 and to take care of the people outside. 28:27.995 --> 28:30.589 And then there's... 28:30.589 --> 28:35.196 Like now, this year, you can almost forget that people drink expensive wine. 28:35.196 --> 28:39.957 So even those who have money, they say then, oh, they still have a great wine accompaniment here. 28:39.957 --> 28:42.466 for 200 euros, we'll take it. 28:42.466 --> 28:46.493 Instead of taking a bottle of champagne for 300 like they used to, 28:46.493 --> 28:51.169 White wine for 250 or 300, red wine for 600 and then a dessert wine. 28:51.169 --> 28:53.677 But that means for you, in general, there is already 28:53.677 --> 28:57.312 The fun and the economic fun lies in the drinks. 28:57.312 --> 28:59.821 Yes, if you think about it that way... 28:59.821 --> 29:04.787 and say I don't have to earn money with the food, then you definitely shouldn't get up in the morning. 29:04.787 --> 29:08.865 That is of course also something you like to talk about. 29:08.865 --> 29:12.995 Or that you deserve it. 29:12.995 --> 29:17.056 Your money, most of your margin, always with the drinks. 29:17.056 --> 29:20.060 Because the drinks need the least effort. 29:20.060 --> 29:23.609 To create a menu for 300€ you need 29:23.609 --> 29:27.568 16 people to open a bottle of wine for 300 euros from the exact same bottle. 29:27.568 --> 29:32.159 He takes her, cleans her, takes her out, opens her and gives her to the glass. 29:32.159 --> 29:34.667 But that's not what you have when you come to us. 29:34.667 --> 29:39.036 It starts at the reception, it actually starts when you make a reservation, you have a good feeling. 29:39.036 --> 29:42.517 Do you do that with the credit card that you have to deposit for payment? 29:42.517 --> 29:47.210 Do you feel like you're being oppressed or do you think it's cool because you think it's cool? 29:47.210 --> 29:52.005 Now the credit card number and I finally have the table and can sit there for three months. 29:52.005 --> 29:54.514 That's an overall experience. 29:54.514 --> 29:58.524 What is the most important factor in the end? 29:58.524 --> 30:01.049 and you put it on your tongue. 30:01.049 --> 30:05.742 or is it like you said, the marketing and the experience? 30:05.742 --> 30:10.196 For Marie and me it was always clear, there are three pillars. One pillar is of course food. 30:10.196 --> 30:14.957 That's why people come. The second pillar is the frame that you build, the restaurant. 30:14.957 --> 30:18.985 And it's important to us that people feel free. 30:18.985 --> 30:22.995 that they dress up or come as they want. 30:22.995 --> 30:26.988 And the third is, and this is the crucial point, that they come back. 30:26.988 --> 30:30.998 This is due to the people who work there in the service area, who entertain the guests. 30:30.998 --> 30:33.507 are there for them, care for them. 30:33.507 --> 30:38.507 Because you don't come back because the food was great and the people were just shit to you and you felt like... 30:38.507 --> 30:41.630 like something inferior. 30:41.630 --> 30:46.613 Despite the long journey and the outstanding position... 30:46.613 --> 30:49.121 Is there such a thing as a regular customer relationship? 30:49.121 --> 30:51.988 but you also have to be careful that you don't have too many regulars. 30:51.988 --> 30:56.988 because they constantly want something new from you. They want a new menu, they want, oh, it's asparagus 30:56.988 --> 31:01.988 For us, it's great to have regular guests. 31:01.988 --> 31:04.804 that there are visitors who regularly... 31:04.804 --> 31:08.251 Once a year, twice a year I come to Berlin to do business. 31:08.251 --> 31:10.998 We have three different menus. 31:10.998 --> 31:14.565 constantly have to be creative and suck something out of my fingers. 31:14.565 --> 31:19.565 It's more about getting them back to the place where they belong. 31:19.565 --> 31:22.073 cool culinary experience. 31:22.073 --> 31:25.572 But isn't it sometimes the case that you think... 31:25.572 --> 31:29.002 this absolute luxury area or top area 31:29.002 --> 31:33.933 He's not the most exciting economically speaking. I'm following this here in Hamburg. There's Kevin Fehling. 31:33.933 --> 31:36.442 which we also had to deal with before. 31:36.442 --> 31:41.254 I think it's on a similar level as Duo. 31:41.254 --> 31:45.845 A few years ago I was at the Sansibar in Sylt with Mr. Seckler. 31:45.845 --> 31:49.548 And I understood what kind of economic music was going on there. 31:49.548 --> 31:54.514 And I thought to myself, in sports, when you play in the Champions League, you earn the most money. 31:54.514 --> 31:57.466 But maybe it's not like that in the kitchen. 31:57.466 --> 32:02.363 I wouldn't say that. I can't make a statement about both, but I can tell you that... 32:02.363 --> 32:05.230 Kevin Fehling is one of the smallest. 32:05.230 --> 32:10.196 is one of the top restaurants in Germany. 32:10.196 --> 32:14.053 20, 25, doesn't matter where, he has 3 Michelin stars. 32:14.053 --> 32:17.005 And the Sansibar is... 32:17.005 --> 32:20.640 certainly the most profitable restaurant as ... 32:20.640 --> 32:24.309 A reasonable restaurant. We don't want a McAfee finale. 32:24.309 --> 32:27.585 what's going on in Germany. So you have the two extremes. 32:27.585 --> 32:32.022 And of course I find something like the Sansibar extremely exciting, because that is... 32:32.022 --> 32:35.179 You take a much broader approach. 32:35.179 --> 32:39.258 You let a lot more people have access to you. 32:39.258 --> 32:44.258 Currywurst there and you can drink a bottle of wine for 25,000 euros. 32:44.258 --> 32:48.507 and combine both. 32:48.507 --> 32:53.080 appreciate it, so they have a lot of money, especially the wealthy German. 32:53.080 --> 32:57.500 I don't want to generalize, but he appreciates the simplicity. 32:57.500 --> 33:02.500 on the plate and then he grabs the very top shelf with the wine. 33:02.500 --> 33:05.503 And I just noticed... 33:05.503 --> 33:09.497 in my personal development, where I became more of a figure in public life. 33:09.497 --> 33:12.278 through the television when Melzer pulled me in. 33:12.278 --> 33:14.991 that it would be smart 33:14.991 --> 33:18.268 casual restaurants, so in the casual area and that's the way it is. 33:18.268 --> 33:21.049 The restaurant Tim Rauer as High Fine Dining. 33:21.049 --> 33:24.002 and the other 8 are all casual. 33:24.002 --> 33:28.985 I reach into a much larger pool of people who then have access to my culinary campaign. 33:28.985 --> 33:31.510 Of course, it is weakened. We don't even have to talk about it. 33:31.510 --> 33:36.493 So whether a menu costs 80 euros or 300 euros, there is of course a massive difference in the 33:36.493 --> 33:40.555 product quality and also in the work of the people. 33:40.555 --> 33:44.155 Can you imagine something like that? 8 restaurants... 33:44.155 --> 33:49.002 Is that possible? I mean, I would have thought, okay, crazy how he did it, but it's just one thing. 33:49.002 --> 33:53.882 He's always there and as a guest he can... 33:53.882 --> 33:56.903 and with 8 things you can't be everywhere 33:56.903 --> 33:59.411 You have to like that. Do you always want to be there? 33:59.411 --> 34:03.507 Do you want to be Herbert Karajan? Do you want everyone to stand up for you? 34:03.507 --> 34:06.510 Do you want to be photographed every day? 34:06.510 --> 34:09.497 Do you want your life to be focused only on you? 34:09.497 --> 34:14.497 I have a different thought. I grew up with an american image, with an entrepreneur image. 34:14.497 --> 34:18.166 That's what the American says, everyone has to be replaceable. 34:18.166 --> 34:21.954 That's the basic idea, that it's not about the one, but that you... 34:21.954 --> 34:24.497 can scale, that you don't have to 34:24.497 --> 34:29.172 It's not like you open a cabin and become a superstar. It's more like Wolfgang Puck. 34:29.172 --> 34:33.848 You have 300 restaurants that have your name and thus also a promise. 34:33.848 --> 34:37.875 But that also means that if you eat a Puck-Burger, it's better than... 34:37.875 --> 34:40.776 We all know, but a Burger King burger. 34:40.776 --> 34:43.831 How did your media career start? 34:43.831 --> 34:47.722 Yes, that was clear. Melzer was eating with me and said, you have to go on TV. And I said, fuck you. 34:47.722 --> 34:50.230 and then he said, no no no 34:50.230 --> 34:54.104 And then he annoyed me for so long and he really is a terrible pain in the ass. 34:54.104 --> 34:57.619 until I was in his show and then I had enough 34:57.619 --> 35:00.128 I got offers and always said no. 35:00.128 --> 35:04.002 Not because I wanted to raise the price, but because I really didn't feel like it. 35:04.002 --> 35:08.473 I did my first TV project in 2010, funnily enough. 35:08.473 --> 35:12.500 the current producer of 35:12.500 --> 35:15.247 The company that makes The Taste. 35:15.247 --> 35:19.036 the most successful culinary format in Germany. 35:19.036 --> 35:24.036 And I really messed that up because I didn't understand TV, I didn't get it. 35:24.036 --> 35:26.544 what you have to be in front of the camera. 35:26.544 --> 35:30.503 I didn't understand that it's not about winning, but about having fun. 35:30.503 --> 35:33.012 I still get a lot of that today. 35:33.012 --> 35:36.271 my cameramen, with whom I work, who were there. 35:36.271 --> 35:40.009 That I then brought the camera people together and shot them together because they always... 35:40.009 --> 35:43.473 constantly had smoking breaks and only talked about it afterwards. 35:43.473 --> 35:48.336 which camera settings. If it takes 10 minutes, you can talk to each other in the meantime and do it. 35:48.336 --> 35:51.493 and that we spend less time during the day. 35:51.493 --> 35:54.462 Then the recording director came to me and said, 35:54.462 --> 35:57.193 Hey, we saved one and a half hours today, you're the best. 35:57.193 --> 36:00.623 What I didn't know behind the scenes was that there was this little fat wanker. 36:00.623 --> 36:03.780 who screwed us over here and who hated me for it. 36:03.780 --> 36:07.005 Which was the first format? 36:07.005 --> 36:10.350 the master chef. It was nothing more than an adaptation of Masterchef and 36:10.350 --> 36:13.404 It didn't look as cool as Masterchef. 36:13.404 --> 36:18.370 It didn't feel like it. It was just German and the audience didn't like it. 36:18.370 --> 36:23.336 And then I waited a very long time until I went back to television and with the pandemic it started with me. 36:23.336 --> 36:25.845 I wanted a different business field. 36:25.845 --> 36:30.845 In between, I have earned a large part of my money by 36:30.845 --> 36:35.811 wealthy people and companies where I cooked at home or at small events. 36:35.811 --> 36:40.640 The whole world. And that worked out well? It worked sensationally. 36:40.640 --> 36:44.991 I got a call and they said, here's Soundtropée, we're on the yacht XY. 36:44.991 --> 36:49.940 We'll send you the jet. Can you please cook a six course menu for eight people tomorrow? 36:49.940 --> 36:54.906 We only drink Petrus and Röderer Kristall from the big bottle. 36:54.906 --> 36:58.097 And then I created the menu, packed the thermo boxes. 36:58.097 --> 37:00.964 I went to the private terminal. 37:00.964 --> 37:04.104 with one or two people, in this case two. 37:04.104 --> 37:07.568 flown into the jet, been driven there. 37:07.568 --> 37:10.879 On board the yacht, made kori kori, back again at night. 37:10.879 --> 37:14.855 We flew to Leipzig because there was no night landing ban at the time. 37:14.855 --> 37:19.189 Then back in the limousine and the next morning back in the kitchen. 37:19.189 --> 37:22.005 And those were guests of yours from the Tim Rausauer Festival? 37:22.005 --> 37:25.026 No, not at all. It was just because I was one of the 50... 37:25.026 --> 37:29.053 best chefs in the world and who heard that from friends. 37:29.053 --> 37:33.251 In this case, it was people who were at the dinner I once had for the 25. 37:33.251 --> 37:37.500 most influential museum directors and directors of the world and so on. 37:37.500 --> 37:40.009 You cook here, you cook there and then the food... 37:40.009 --> 37:44.991 And he knows wine and you can just pull him. 37:44.991 --> 37:47.961 He cooks with it. 37:47.961 --> 37:51.800 The craziest moment where you're like, this is unreal. 37:51.800 --> 37:56.800 Oh no, it's not Unreal. But what was cool, I cooked in Hong Kong and then... 37:56.800 --> 38:00.606 It was a very exclusive champagne dinner. 38:00.606 --> 38:05.606 in the hotel. And then one guy said to me, yes, that's pretty good and what we drank, but he still had a bottle. 38:05.606 --> 38:09.002 with me and picked them up. 38:09.002 --> 38:14.002 with this wine and knew that this magnum bottle from 1959 38:14.002 --> 38:17.500 that there was only one of them in the vineyard. 38:17.500 --> 38:21.544 Then I talked to him about it and he said, they don't exist anymore at Weingut. 38:21.544 --> 38:26.493 I bought it out of that. That the family gave that and I was like wow. 38:26.493 --> 38:31.493 And then he says yes, and so you like Bordeaux as well. And then you get to know the things from the 90s. 38:31.493 --> 38:34.002 And then he says, yes, and ... 38:34.002 --> 38:36.971 shows me a few photos and says, oh, engine slips. 38:36.971 --> 38:41.323 1829, a great year. What's in the wooden box over there? 38:41.323 --> 38:45.896 And then he says, what do you think, what would be the best thing in there? 38:45.896 --> 38:50.572 I said, well, there are five years, so a deal. 38:50.572 --> 38:53.712 You stay tomorrow, I'll open the wooden box. 38:53.712 --> 38:56.971 I wanted to have a nice evening with my friends anyway. You cook for me. 38:56.971 --> 38:59.480 I have the return flight tomorrow and then I have to 38:59.480 --> 39:04.445 I have an appointment at the IFA fair in Berlin. I have to cook there, I can't get out. 39:04.445 --> 39:09.206 No problem, you get my plane." And then we just stayed there. Was it a German or an American guest? 39:09.206 --> 39:13.916 No, it was Hong Kong. Honky Chinese. And then we cooked and... 39:13.916 --> 39:17.671 directly with the dessert, with the helicopter. 39:17.671 --> 39:22.108 I flew back to the airport with the jet. 39:22.108 --> 39:25.503 moved to the fair in the morning and continued to cook. 39:25.503 --> 39:30.503 In addition to this experience, to be able to drink grandiose wines, to get to know exciting people. 39:30.503 --> 39:35.503 That meant for me that I always had a busy schedule. 39:35.503 --> 39:39.019 What do you have to take in hand when you say nowadays... 39:39.019 --> 39:44.019 If you have a birthday or someone who listens to you has a birthday or a big anniversary. 39:44.019 --> 39:46.527 Would you like to get involved? 39:46.527 --> 39:50.691 I don't want to break that on me. I don't have time for the next 12 to 14 months anyway. 39:50.691 --> 39:54.701 For someone in my category today, you have to... 39:54.701 --> 39:57.517 calculate 8 and 25 thousand euros. 39:57.517 --> 40:02.517 Plus team, plus caterer, plus tralala, but I'm someone who tries it. 40:02.517 --> 40:07.108 You could write and say... 40:07.108 --> 40:10.077 I would ask. Maybe at the end of next year. 40:10.077 --> 40:13.524 With pleasure. I always say that. 40:13.524 --> 40:18.507 actually so that I can go through my visits to the cruise ships, the shooting works that are planned 40:18.507 --> 40:22.654 I'm always pretty well-tuned. 40:22.654 --> 40:25.162 Yes, I'd love to. 40:25.162 --> 40:30.162 I mean, Melzer used to like to do that too, but at some point he didn't feel like it anymore because he said, hey, that's so annoying. 40:30.162 --> 40:35.077 But for me and my friends from the star... 40:35.077 --> 40:40.077 world, especially from the 50 West world, is what was the main revenue before the pandemic. 40:40.077 --> 40:44.377 Really? Since he went back? 40:44.377 --> 40:47.193 More like a showroom. 40:47.193 --> 40:50.691 to do all of this, but you as a person 40:50.691 --> 40:53.746 you can get a lot more money from it. 40:53.746 --> 40:58.063 than you can do in a restaurant. There are 25,000, maybe an evening turnover. 40:58.063 --> 41:00.606 And you're the only one who gets 25. 41:00.606 --> 41:04.616 But let's go back to the media career. I get it, Melzer talked to you. 41:04.616 --> 41:09.616 Then you just did it without feeling like it. Unwillingly. 41:09.616 --> 41:12.483 But then it went somehow... 41:12.483 --> 41:16.869 I mean, there's a portfolio of shows and formats by Wastebiz. 41:16.869 --> 41:19.684 He somehow caught it later. Yes, funny, right? 41:19.684 --> 41:24.514 Like I said, at the beginning I needed a bit and then I understood... 41:24.514 --> 41:28.422 what I want to be in television. Not what they want from me. 41:28.422 --> 41:30.964 but what I want to be there. 41:30.964 --> 41:34.770 I realized that if I do it with all my heart and soul, 41:34.770 --> 41:38.558 With the love with which I deal with culinary in the end. 41:38.558 --> 41:41.067 and transport it, what is in my head. 41:41.067 --> 41:44.770 what I think, what I taste, the way I tell it. 41:44.770 --> 41:47.978 about my wife. 41:47.978 --> 41:52.978 That this is what the viewers like. Even more than what the broadcaster actually expects from me. 41:52.978 --> 41:55.486 even though you're different than... 41:55.486 --> 42:00.486 As Tim, because he's a bit more broad-minded. You're from what you produce. 42:00.486 --> 42:04.087 At least not as far as the stars. That's not Tim. 42:04.087 --> 42:08.797 Well, I don't want to criticise him. I love both of them. 42:08.797 --> 42:11.886 Yeah, yeah, well, sometimes. 42:11.886 --> 42:15.469 No, but what sets us apart is that I... 42:15.469 --> 42:18.336 have a completely different culinary competence than he does. 42:18.336 --> 42:22.995 And that has nothing to do with it, he is not interested in my world. 42:22.995 --> 42:26.067 So sometimes he has to do it in the kitchen and then he whines. 42:26.067 --> 42:30.486 But we're both, and that's why we're so good friends. 42:30.486 --> 42:33.968 We also have such a close exchange. We are both very meticulous entrepreneurs. 42:33.968 --> 42:37.517 in many fields. The difference is 42:37.517 --> 42:42.227 You know, when Melzer says to you, you stupid pig, you were too stupid to eat, then we laugh about it. 42:42.227 --> 42:45.333 When I say that, you know I really mean it. 42:45.333 --> 42:48.387 I'm not saying stupid pig because I like you, but because I mean it. 42:48.387 --> 42:52.483 But that has the advantage that if I talk about food, people notice how much I like it. 42:52.483 --> 42:56.852 how important I think that is, how great I think that is. 42:56.852 --> 42:59.497 That's why I found my way. 42:59.497 --> 43:04.411 and with the format Herauer reist on Magenta TV or now the new number. 43:04.411 --> 43:06.954 Tim Raue is, where I travel through Germany. 43:06.954 --> 43:11.254 Also MagentaTV and it's about Herr Rauereist. 43:11.254 --> 43:14.991 ...we form a destination. For example, we were just in Rovinj. 43:14.991 --> 43:18.558 Where do you live? Where can you go to eat on the highest level? What's cool? 43:18.558 --> 43:21.442 What is easy? What is street food? 43:21.442 --> 43:26.135 With Tim Raue is I wanted to show how well you can eat in Germany and 43:26.135 --> 43:29.735 I have to say that very clearly as someone who grew up in Kreuzberg. 43:29.735 --> 43:32.534 many religions, with many different people. 43:32.534 --> 43:35.196 of any color, diversity. 43:35.196 --> 43:39.462 sexuality, it is important to me that it is clear to us that we have a country in Germany 43:39.462 --> 43:42.790 of democracy and openness and that our taste 43:42.790 --> 43:45.299 is not only shaped by the fact that we are here. 43:45.299 --> 43:49.974 eating croquettes or sauerkraut and ice cream, but pizza. 43:49.974 --> 43:54.974 Döner and thus also the people who came here for their culinary. 43:54.974 --> 43:59.275 that they play an important role. And there are always shops you can go to. 43:59.275 --> 44:03.336 But it's a shame that Germany doesn't have a... 44:03.336 --> 44:06.766 She has her own kitchen. 44:06.766 --> 44:09.275 Yes, you're right, Philipp. 44:09.275 --> 44:14.070 a bit like the English, right? Most of it tastes so shit that you don't want to eat it at all. 44:14.070 --> 44:17.056 the English cuisine in that sense. 44:17.056 --> 44:22.056 has hardly any scope. Nobody really wants to cook ambitiously. 44:22.056 --> 44:27.056 But it's the people who came to England. You can speak fantastic Sri Lankan. 44:27.056 --> 44:31.169 Pakistani, any form of Indian food and so on. 44:31.169 --> 44:36.101 In Berlin, for example, you have to search for a German restaurant. 44:36.101 --> 44:39.957 You had to find it like a pin in a Vietnamese... 44:39.957 --> 44:43.541 in a Thai-Chinese haystack or in a bowl shop. 44:43.541 --> 44:47.193 That's a development and what's happening to us now is what happened 10-15 years ago. 44:47.193 --> 44:50.930 that happened in the Nordic countries 15 years ago. 44:50.930 --> 44:55.128 They also didn't have their own culinary, just bought Industriefarse in the supermarket. 44:55.128 --> 44:59.138 and then developed. And the German cuisine is developing at the moment. Excellent. 44:59.138 --> 45:02.534 We have less and less dependence on French products. 45:02.534 --> 45:05.794 or that we suddenly cook Mediterranean, which we are not. 45:05.794 --> 45:08.575 We are not tomatoes, basil, olive oil and burrata. 45:08.575 --> 45:12.807 And that's really a development because we don't have our own identity. 45:12.807 --> 45:15.333 Phillip starts in the training. You learn. 45:15.333 --> 45:19.582 The training as a cook. Do you learn French as a culinary language? 45:19.582 --> 45:22.483 and above all you learn how to cook French dishes. 45:22.483 --> 45:27.432 Not the Germans. What is your favorite dish? 45:27.432 --> 45:29.940 That's a question I can't answer. 45:29.940 --> 45:34.462 I've heard it's quite simple. You can do it with currywurst and stuff. Yeah, but it has to be outstanding. 45:34.462 --> 45:38.729 But in the end, I don't really eat, I eat. 45:38.729 --> 45:43.592 And depending on where I am, I try to eat at least four times a day. 45:43.592 --> 45:48.592 to absorb it. I don't always eat everything, you shouldn't do that. 45:48.592 --> 45:51.766 Don't get me wrong, I order... 45:51.766 --> 45:55.452 six, seven, eight dishes in a restaurant. 45:55.452 --> 45:58.200 But I usually have a team with me. 45:58.200 --> 46:00.981 but I want to try as much as possible. 46:00.981 --> 46:04.548 I'm totally greedy for new things. I'm actually a junkie. 46:04.548 --> 46:09.548 who is constantly looking for new, tasty, aromatic culinary delights. 46:09.548 --> 46:14.548 If I look at it from a distance, you are very much influenced by Asian cuisine. 46:14.548 --> 46:19.497 I was lucky enough to have studied in Singapore in 2000. 46:19.497 --> 46:23.985 modern Asian cuisine that merges. 46:23.985 --> 46:27.005 And in contrast to the Thai, he always cooks Thai, he is shy. 46:27.005 --> 46:29.565 It's hard to cook Chinese or Vietnamese because they are so... 46:29.565 --> 46:32.295 national pride in cooking. 46:32.295 --> 46:36.527 Like I said, we Germans don't have that. We don't have that identity. 46:36.527 --> 46:39.531 to be Königsberger Klopse. 46:39.531 --> 46:43.848 there I defined my own cuisine and the French cuisine in France. 46:43.848 --> 46:47.483 Maybe not even the food, but the restaurants always fucked me up. 46:47.483 --> 46:50.503 You know, it's like when Maitre is standing in front of you while smoking. 46:50.503 --> 46:54.462 from top to bottom and gives you the feeling that you are second class. 46:54.462 --> 46:58.643 I just feel put back. Then I'm the little boy in Kreuzberg. 46:58.643 --> 47:01.271 You can't get in here. I don't feel like it. 47:01.271 --> 47:04.991 In Asia, it doesn't matter. In Hong Kong, you're sitting next to Bill Gates. 47:04.991 --> 47:09.787 in the best restaurants and the people look like you think, dude, have you lost your mind? 47:09.787 --> 47:13.439 Couldn't she at least have put on a decent shirt or t-shirt? 47:13.439 --> 47:17.790 Do you have to sit here like that? But it doesn't matter, because when you see the food coming... 47:17.790 --> 47:22.449 How they fall over it, with what joy, how they slurp, gnaw and absorb it. 47:22.449 --> 47:27.210 That's so awesome. And that's it for me. That's what makes the difference. 47:27.210 --> 47:30.503 How is your activity portfolio today? 47:30.503 --> 47:33.575 the restaurants, then the media projects. 47:33.780 --> 47:36.971 These are the two big shows of the Sprachmagenta. 47:36.971 --> 47:40.964 Is there anything else I missed? Probably a lot. 47:40.964 --> 47:45.026 I try to put it all together. I do The Taste every year, of course with 47:45.026 --> 47:49.701 three other colleagues in the jury. I'm at Melzer at least once a year. 47:49.701 --> 47:53.473 I have on Amazon Prime 47:53.473 --> 47:58.473 Star Kitchen, with whom I nominated for the German TV award two days ago. 47:58.473 --> 48:01.493 three days ago, which was also very cool because I was 48:01.493 --> 48:05.725 five gastronomers on their way to their first or second Michelin star. 48:05.725 --> 48:08.814 have accompanied and shown what kind of sweat it is 48:08.814 --> 48:13.046 because it is for hard work, which gigantomanic expectations burden you. 48:13.046 --> 48:17.039 the pressure you put on yourself, that it's not just cocky, but... 48:17.039 --> 48:21.510 like high-performance sports and very emotional, very close to the people. 48:21.510 --> 48:25.759 And without trying to beautify it. Okay, so these are the media projects. 48:25.759 --> 48:28.268 Yes, I forgot a lot. 48:28.268 --> 48:32.005 I'm currently working with FTC Cashmere, Fair Trade Cashmere. 48:32.005 --> 48:36.869 A collection with Charles. I did sunglasses with Andy Wolf in Graz. 48:36.869 --> 48:39.394 So that means afterwards there will be other interviews? 48:39.394 --> 48:44.275 Everything is always so parallel. I'm doing a glass collection with Zwieselglas. 48:44.275 --> 48:47.500 Two series, two porcelain series at Aso. 48:47.500 --> 48:52.125 and is doing the third one for the TV tower. I'm someone who... 48:52.125 --> 48:56.937 Everything goes in parallel. So you're a brand. 48:56.937 --> 49:00.520 Tim Brauw is a brand. Yes, that may be, but I am above all... 49:00.520 --> 49:05.503 The way I'm sitting here now, Tim and Tim Raue, what do the others make of me? 49:05.503 --> 49:10.503 But if Asa comes and says we want to work with you, then it's fine. 49:10.503 --> 49:13.063 That's because they want your name. 49:13.063 --> 49:17.773 that I wanted plates in the shape that I wanted to present my dishes optimally. 49:17.773 --> 49:22.773 And they see the synergy effect and say, oh, that's definitely going to be interesting out there. 49:22.773 --> 49:27.671 Oh, so that's how it came about. They didn't call you back and you said, man, we can't talk about it anymore. 49:27.671 --> 49:30.998 Exactly, when people come around the corner and say, yes... 49:30.998 --> 49:34.360 We would like to advertise with you. 49:34.360 --> 49:39.019 then it's always a challenge for me, because I then ask myself, will it work or not? 49:39.019 --> 49:43.541 I'm a brand ambassador for the metro, for example, because I thought it was cool to shop there. 49:43.541 --> 49:48.131 These markets are not pretty, but you have 100 meters long corridors. 49:48.131 --> 49:51.766 with an incredible amount of products. And when I was in the metro for the first time... 49:51.766 --> 49:54.275 When I went to the checkout with the car, 49:54.275 --> 49:57.500 Two employees followed me and I wondered why. 49:57.500 --> 50:00.555 They were standing at the checkout and then they came and asked what their problem was. 50:00.555 --> 50:04.855 We have never seen something like this before. They bought over 100 products. 50:04.855 --> 50:07.944 and they all tore it up and tried it. Of course, I didn't know that. 50:07.944 --> 50:11.510 And then I wanted to see what I liked, so I took three more bottles. 50:11.510 --> 50:16.493 I took some of the orange oil and I didn't like the salt, so I thought about what to do with it. 50:16.493 --> 50:21.493 I always want to experience that moment right away and I think it's so awesome when you have a big choice. 50:21.493 --> 50:24.002 and you can learn. 50:24.002 --> 50:26.971 It's all about you, the different things, the metro. 50:26.971 --> 50:30.964 I wouldn't necessarily claim that. If I were a businessman, I would probably... 50:30.964 --> 50:34.838 Invest, think further. I live very much in the here and now. 50:34.838 --> 50:38.097 So the money I take in, I throw out right away. For what? 50:38.097 --> 50:40.606 eat, drink... 50:40.606 --> 50:44.360 Clothes, pleasant travels. No, I quit drugs when I was 16. 50:44.360 --> 50:49.360 Fortunately. That's not possible with my working pension either. 50:49.360 --> 50:53.677 How many people are you responsible for as a boss? 50:53.677 --> 50:56.374 Oh, actually nobody. 50:56.374 --> 50:59.155 So in the end... But in restaurants... 50:59.155 --> 51:04.002 Yes, but those are consultancies that I have. 51:04.002 --> 51:07.688 Sure, the restaurant Tim Rauer is part of it, but to be honest... 51:07.688 --> 51:10.350 I don't see my responsibility in it. 51:10.350 --> 51:15.213 through and through liberals. That means, I think everyone is responsible for themselves. 51:15.213 --> 51:19.019 I have a job there, I see myself as a foreign minister. 51:19.019 --> 51:23.439 You don't have the classic structure of a GmbH. I have that too. 51:23.439 --> 51:27.551 Did you hire people at the GmbH? But I actually don't have anyone. 51:27.551 --> 51:30.060 No management? No people? 51:30.060 --> 51:34.753 That's their own management. They do everything in terms of television and advertising contracts. 51:34.753 --> 51:37.705 Because I don't want to torture myself with that. I'm not the kind of person who... 51:37.705 --> 51:40.845 so that you can read the notes to the end and do every detail. 51:40.845 --> 51:44.991 But in the end I'm not... 51:44.991 --> 51:49.991 How should I say that? I don't have fixed costs in the month where I say I have to pay every month. 51:49.991 --> 51:54.770 Mr. XY or Mrs. XY operate, but they all do ... 51:54.770 --> 51:59.480 Everything's fine. Super pleasant. And you're still an income millionaire. 51:59.480 --> 52:03.404 Definitely. That would be stupid if I wasn't. 52:03.404 --> 52:06.596 A lot of people would like that, but it's not that easy. 52:06.596 --> 52:10.503 Yes, that might be the case, but with the conditions that I have created, 52:10.503 --> 52:13.575 But we also know what that means in Germany. 52:13.575 --> 52:16.493 Half of it belongs to the state. 52:16.493 --> 52:21.459 And then of course you can do it on goodwill and say, yes, but we'll get a lot back. 52:21.459 --> 52:24.258 I don't see it that way. Oh come on, we'll get it back. 52:24.258 --> 52:28.951 No. I'm... 52:28.951 --> 52:31.493 Of course I always had the hang of it. 52:31.493 --> 52:36.493 with Fernweh, that's why Asia too, but when I see how a city-state like Singapore works. 52:36.493 --> 52:41.237 I think we could learn a lot from that in Germany. 52:41.237 --> 52:46.203 What bothers me massively is that our government is no longer 52:46.203 --> 52:50.384 as a representation of the people. 52:50.384 --> 52:53.677 They have no idea what they are doing. 52:53.677 --> 52:57.790 I didn't learn that as a job or come from the industry, which I also think is very cool. 52:57.790 --> 53:00.998 I've always thought it was great, even in the USA, that people... 53:00.998 --> 53:05.998 who were successful professionally and then went into politics and then gave something back. 53:05.998 --> 53:10.043 We want everything to be closer to the people. 53:10.043 --> 53:12.551 If there is a problem, that it is understood. 53:12.551 --> 53:17.551 Because you also get a lot out of work. I'm actually working class, yes. 53:17.551 --> 53:20.060 Totally. I love it. 53:20.060 --> 53:22.568 I love it. I still can't understand... 53:22.568 --> 53:25.503 Why is the young generation so lazy? What is working hours? 53:25.503 --> 53:28.353 and I don't know what they're doing with all the free time. 53:28.353 --> 53:31.681 I love what I'm doing and I'm really happy with it. 53:31.681 --> 53:36.118 For me it doesn't make sense to watch Netflix for six hours a day. 53:36.118 --> 53:38.626 You work 7 days a week and you're somewhere in the world. 53:38.626 --> 53:42.449 Finally, I've been trying to be free on Sundays for two years. 53:42.449 --> 53:46.323 But of course I've never been free. 53:46.323 --> 53:49.497 I can't leave my phone like this for two days. 53:49.497 --> 53:52.858 Don't open it. Don't read my e-mails. 53:52.858 --> 53:55.520 That's not possible. That's my responsibility. 53:55.520 --> 53:59.002 I also feel that for the employees, wherever they are. 53:59.002 --> 54:04.002 on a cruise ship or in a restaurant or wherever, that they can reach me. So that has to be. 54:04.002 --> 54:06.510 What kind of crossword puzzles are you doing right now? You said that a few times. 54:06.510 --> 54:11.374 I have my ship on the 3, 4, 5 and 6. 54:11.374 --> 54:14.599 And then next year on the 8th, a restaurant concept? 54:14.599 --> 54:17.108 And that's what I wanted to... 54:17.108 --> 54:20.538 I think it started about 10 years ago. I've never been on a cruise ship before. 54:20.538 --> 54:24.991 But I liked the idea and I did some research about the biggest growth markets. 54:24.991 --> 54:28.814 in the hospitality, gastronomy and tourism 54:28.814 --> 54:31.476 You just do that shit. 54:31.476 --> 54:34.480 Did they call you? No, they contacted me. 54:34.480 --> 54:36.988 who is the CEO of the whole thing today. 54:36.988 --> 54:41.493 She came from the travel agency before, was at my dinner, we got along really well and she said, 54:41.493 --> 54:45.094 I have to get some fresh air in there, I have a few ideas. Don't you want to? 54:45.094 --> 54:48.336 I said, well, nothing can hurt. 54:48.336 --> 54:51.323 Could you do that well? What's the point? What do people want? 54:51.323 --> 54:55.486 Sounds really strategic, doesn't it? No, I'm always out of my mind. I just thought yes. 54:55.486 --> 54:57.995 I just felt in that moment, yes. 54:57.995 --> 55:00.503 What do you get to eat when you're there? 55:00.503 --> 55:03.029 You don't get Asian in the four Hanamis. 55:03.029 --> 55:06.630 A mix of Sushi and Sashimi for starters. 55:06.630 --> 55:10.572 Then it goes to more Chinese main courses, like pork belly sweet and sour. 55:10.572 --> 55:14.070 We have a Hanami duck, like a Peking duck. 55:14.070 --> 55:19.070 It's a mix of Thai and Chinese and it works pretty well. 55:19.070 --> 55:21.766 Okay, but it's the same concept on all the ships? Yes. 55:21.766 --> 55:25.094 Yeah, yeah, sure. So when I've learned something, I immediately... 55:25.094 --> 55:29.633 In just under ten years I had seven or eight restaurants and each had its own concept. 55:29.633 --> 55:33.643 That was really stupid of me. 55:33.643 --> 55:36.544 different restaurants. 55:36.544 --> 55:41.408 And now it's spread out, seven restaurants on two concepts. 55:41.408 --> 55:44.855 Colette Brasserie is in Munich, Konstanz and Berlin. 55:44.855 --> 55:49.855 and the four Hanamis. And that's super easy. And how often are you on a ship yourself? 55:49.855 --> 55:54.445 We have to be on the ships for 16 weeks a year. 55:54.445 --> 55:56.954 your wife or your partner? No, I have employees 55:56.954 --> 56:01.817 which I then send to the ships. I hire employees from the restaurant. 56:01.817 --> 56:04.889 And pay them, of course, buy them out. 56:04.889 --> 56:09.241 which has the advantage that they will grow up there, because they are no longer in the restaurant with... 56:09.241 --> 56:12.978 14 cooks standing and a strict hierarchy, but there they are 56:12.978 --> 56:17.500 The One and Only, who have to do it. 56:17.500 --> 56:21.954 a free employee who has been doing this with me for 20 years. 56:21.954 --> 56:26.527 We share that. I'm on the ship for three to four weeks a year and they do the rest. 56:26.527 --> 56:30.691 Okay, if you go out to eat, where do you like to go the most? 56:30.691 --> 56:35.691 where I am right now, in at least three or four restaurants. But there is not one restaurant 56:35.691 --> 56:38.200 My favorite restaurant. I'm in Hamburg today. 56:38.200 --> 56:41.988 Where would I go to eat? In any case I would go to the Dim Sum House. 56:41.988 --> 56:45.196 the pork ribs with salt and pepper. 56:45.196 --> 56:50.162 the aubergines and for me one of the most awesome vegan courses on the whole planet. 56:50.162 --> 56:54.309 They have a spiced cabbage with ginger and rice wine in the dim sum house. It tastes so good. 56:54.309 --> 56:59.309 It's so nice to kneel down. In Dümsenhaus, north of the main train station in Hamburg? Yes, exactly. 56:59.309 --> 57:04.309 Yeah, yeah, exactly. Okay, I have to write that down. What else? 57:04.309 --> 57:07.329 I'm thinking right now... 57:07.329 --> 57:10.998 At first I thought of something that has nothing to do with Saturn. 57:10.998 --> 57:15.520 because I walked along the Mönckebergstrasse. I also have a cooperation with Saturn. 57:15.520 --> 57:18.985 And then I have my own brand of household appliances. 57:18.985 --> 57:22.500 And that's what I thought today, where would you... 57:22.500 --> 57:27.073 I wanted to go to Hamburg for a kebab dinner, but I couldn't think of anyone. 57:27.073 --> 57:29.582 And then I realized that I... 57:29.582 --> 57:34.104 I had a pop-up on Sylt for a year and a half and I drove over Altona. 57:34.104 --> 57:36.613 And right at the Altona train station. 57:36.613 --> 57:40.486 There is a big turkish grill house. 57:40.486 --> 57:45.486 A monster booth. And I really enjoyed eating Adana kebab there. 57:45.486 --> 57:49.497 Do you follow what's going on on social media with all the new... 57:49.497 --> 57:53.899 cooking, but also testing kebabs. So are you deep in this scene? 57:54.480 --> 57:58.302 No. But I look at it sometimes. In Berlin we have... 57:58.302 --> 58:00.828 which I follow because they are really very smart. 58:00.828 --> 58:03.558 But there are also a lot of stupid things. 58:03.558 --> 58:06.493 For me, one example is Berlin. 58:06.493 --> 58:09.855 a sensational kebab 58:09.855 --> 58:12.978 And Tarek, who does that... He was your school colleague, right? 58:12.978 --> 58:16.425 I've known him for a very, very long time. 58:16.425 --> 58:20.486 You have to be up for it. And the FUDIs are not allowed to push themselves. 58:20.486 --> 58:23.507 Tariq is clueless. I have to get into the car too. 58:23.507 --> 58:28.507 I have to be nice to them, help out a bit and then I get my kebab. But it doesn't have to be 50 minutes. 58:28.507 --> 58:32.534 It's so much better than before. It is! Because it's so fresh. 58:32.534 --> 58:37.517 If you imagine this wonderful kebab skewer... 58:37.517 --> 58:42.500 They let the meat become crispy on the outside. Only when it is really brown and crispy, it is cut down. 58:42.500 --> 58:45.503 And that's why they keep turning it over and over again and you have to wait. 58:45.503 --> 58:50.299 All ingredients are so freshly washed that the salad still has that water that 58:50.299 --> 58:54.753 and you bite into it and you just hate it. Yes, it's a Berlin kebab. 58:54.753 --> 58:57.995 I don't like beef, but I don't like it either, it's too heavy for me. 58:57.995 --> 59:01.647 And you have a lot of salad, the sauces are elementary. 59:01.647 --> 59:06.374 But the thing is really awesome. And when I hear little shit like that, I'm like... 59:06.374 --> 59:09.565 You don't have to do that. It's completely overrated. 59:09.565 --> 59:12.449 Then I think to myself, you wanker, you didn't manage to stand there. 59:12.449 --> 59:16.340 Or you didn't feel like it or you weren't allowed to. 59:16.340 --> 59:19.787 And you tell it. But okay. Those who follow you... 59:19.787 --> 59:24.735 They should all go to hell. Have fun. 59:24.735 --> 59:27.875 you ensured the sense of taste. 59:27.875 --> 59:32.227 Yes, you sit there and then they come and want to turn on insurance for every shit. 59:32.227 --> 59:34.838 Yeah, advice and stuff. 59:34.838 --> 59:39.838 I mean, we have a lot of wine and you have to make sure of that when it's stolen. 59:39.838 --> 59:42.995 And then they also said, what is unemployable for you? 59:42.995 --> 59:47.995 And I said, well, then I can put the shotgun under my chin and go home. I don't even know what to do. 59:47.995 --> 59:50.503 Yes, because it would be important... 59:50.503 --> 59:55.486 If you're missing a leg or something and of course you can't cut your hand off anymore. Then we went through it all. 59:55.486 --> 59:58.507 Unfortunately, I don't have to stand in the kitchen anymore. 59:58.507 --> 01:00:02.295 hand to cut, but what makes me is just smell and taste. 01:00:02.295 --> 01:00:04.804 I can smell and taste like no one else. 01:00:04.804 --> 01:00:07.637 And that makes me think, can we insure it? 01:00:07.637 --> 01:00:12.637 And I thought everything was super cool, until I of course sat down with it. 01:00:12.637 --> 01:00:17.005 How can the insurance case occur? And you have to prove it. 01:00:17.005 --> 01:00:21.903 And what do they do with you? In my case they hold tiger shit under my nose and... 01:00:21.903 --> 01:00:25.657 when I don't have a reflection. 01:00:25.657 --> 01:00:30.009 If I don't show anything, if I don't start to sneeze or puke. 01:00:30.009 --> 01:00:34.497 Or do I have to pee to be clean? 01:00:34.497 --> 01:00:39.428 I have no idea. They said we'll have to see when it's time. 01:00:39.428 --> 01:00:41.937 Do you have time for that? No idea. 01:00:41.937 --> 01:00:45.247 There are already a few thousand of them. 01:00:45.247 --> 01:00:48.780 Yes, definitely. 01:00:48.780 --> 01:00:53.780 2 to 4 million or something like that. 01:00:53.780 --> 01:00:58.780 To be honest, I would be happy if the insurance case never occurred. 01:00:58.780 --> 01:01:01.834 No, I don't need that. I'd like to keep it. 01:01:01.834 --> 01:01:04.343 I also had Corona several times. 01:01:04.343 --> 01:01:08.183 And in my first version, which was... 01:01:08.183 --> 01:01:11.493 It doesn't matter. Before it broke out here... 01:01:11.493 --> 01:01:16.493 in Asia in the winter before and had for three months really ... 01:01:16.493 --> 01:01:19.002 and the doctor said to me 01:01:19.002 --> 01:01:21.630 These are coronaviruses. Have you ever heard of them? 01:01:21.630 --> 01:01:25.879 I don't know. And then you also have an urinary bacterial infection. 01:01:25.879 --> 01:01:30.538 It took forever. Now I can say that it's over. 01:01:30.538 --> 01:01:34.531 I shot a few episodes of Ready to Beef with Tim Meltzer back then. 01:01:34.531 --> 01:01:39.326 And in fact I didn't smell or taste anything. 01:01:39.326 --> 01:01:44.258 really so that I noticed that I was missing acid, sweetness and sharpness, so the 01:01:44.258 --> 01:01:47.824 potential and that was already hard. 01:01:47.824 --> 01:01:52.244 Okay, but at some point... Yeah, yeah. Luckily. 01:01:52.244 --> 01:01:54.036 What is your special relationship to Günther Jauch? 01:01:55.469 --> 01:01:59.838 You worked for him for a long time? 01:01:59.838 --> 01:02:02.483 With Tabitha. 01:02:02.483 --> 01:02:07.432 I'd love to. He had an incredibly great relationship with Villa Kellermann. 01:02:07.432 --> 01:02:10.077 In a restaurant in Passau. 01:02:10.077 --> 01:02:13.558 Exactly. Well, first a property in Potsdam on the Heiligensee. 01:02:13.558 --> 01:02:17.056 I had a pretty cool idea for it. 01:02:17.056 --> 01:02:21.630 He asked me if I could imagine us bringing the synergies together. 01:02:21.630 --> 01:02:24.531 We did that and it took four years. 01:02:24.531 --> 01:02:28.558 It worked more or less well. We had the pandemic in between. 01:02:28.558 --> 01:02:33.558 Sometimes you get together, sometimes you don't. 01:02:33.558 --> 01:02:37.005 We definitely had different ideas. 01:02:37.005 --> 01:02:39.804 I had a very good team. 01:02:39.804 --> 01:02:43.404 who saw perspectives for themselves and stayed. 01:02:43.404 --> 01:02:48.114 I think it took another year and then it was closed. 01:02:48.114 --> 01:02:50.623 but also in the restaurant business. 01:02:50.623 --> 01:02:53.404 It doesn't exist right now. I can't... 01:02:53.404 --> 01:02:58.404 I don't know, because I have nothing to do with it anymore, but they closed it as Villa Kellermann. 01:02:58.404 --> 01:03:02.841 And the chef and the restaurant managers definitely don't work there anymore. 01:03:02.841 --> 01:03:05.350 It's difficult to get people... 01:03:05.350 --> 01:03:09.053 You don't hear that everywhere. Restaurants don't even open now. 01:03:09.053 --> 01:03:12.073 Or do we have weird opening times because there is no staff? 01:03:12.073 --> 01:03:15.435 That's definitely the case, but you don't have the lack of expertise only in... 01:03:15.435 --> 01:03:17.944 in Germany, not just in gastronomy, but worldwide. 01:03:17.944 --> 01:03:21.340 I found it very hard in the last two years, no matter where I was. 01:03:21.340 --> 01:03:25.828 From Rio de Janeiro to Cape Town, Seoul or Bangkok. 01:03:25.828 --> 01:03:28.575 Brutal problems everywhere, you get the feeling... 01:03:28.575 --> 01:03:32.568 as if 30% of the people were no longer willing to work. 01:03:32.568 --> 01:03:35.964 No matter in which segment. 01:03:35.964 --> 01:03:40.572 It doesn't matter where you go, in which restaurant you go, and in the gastronomy you have... 01:03:40.572 --> 01:03:44.531 4 days a week or I don't know what. 01:03:44.531 --> 01:03:49.002 There are several ways to deal with it. Basically, we also have to understand. 01:03:49.002 --> 01:03:52.858 We need specialists, very important. 01:03:52.858 --> 01:03:56.203 There is a huge difference between people. 01:03:56.203 --> 01:03:59.804 who come to us because they are fleeing, because they are in need. 01:03:59.804 --> 01:04:03.865 are economic refugees. There are limits in my opinion. 01:04:03.865 --> 01:04:08.746 And on the other hand, we have to open the borders for those who want to come here and work. 01:04:08.746 --> 01:04:11.288 We only have to look to our neighbours in Switzerland. 01:04:11.288 --> 01:04:14.514 If they didn't have any guest workers, if we didn't give them to the Germans... 01:04:14.514 --> 01:04:17.483 the Portuguese, the Spaniards and the Italians. 01:04:17.483 --> 01:04:22.483 then Switzerland doesn't work anymore. And we can really look at how it works. 01:04:22.483 --> 01:04:26.118 We were talking about the bucket list. 01:04:26.118 --> 01:04:28.643 I have the feeling... 01:04:28.643 --> 01:04:33.200 I would like to do that. That's on my list. I would like to do that. 01:04:33.200 --> 01:04:36.118 gastronomically, project-wise, partnership-wise. 01:04:36.118 --> 01:04:39.480 No, so Melzer and I said we absolutely want to do something together. 01:04:39.480 --> 01:04:43.882 We always had plans, but they never came to fruition. 01:04:43.882 --> 01:04:47.159 Tim is from a restaurant in New York. He's been in New York a million times. 01:04:47.159 --> 01:04:51.067 At least, yes. And we talked about it very intensively. 01:04:51.067 --> 01:04:56.015 Shortly before and shortly after that I had the opportunity to go to New York. 01:04:56.015 --> 01:05:01.015 In New York you have to be in New York. That's 24-7. 01:05:01.015 --> 01:05:04.394 Consultancy doesn't work. You have to be there yourself. 01:05:04.394 --> 01:05:06.903 Because everything depends on the person. 01:05:06.903 --> 01:05:09.804 and so personally controlled, that is... 01:05:09.804 --> 01:05:13.422 That's a huge challenge. You can earn an incredible amount of money. 01:05:13.422 --> 01:05:18.234 It's a business model. Here it's more like... 01:05:18.234 --> 01:05:22.073 You can earn money with it, but it doesn't make you really rich. 01:05:22.073 --> 01:05:24.855 In New York you will definitely get rich. 01:05:24.855 --> 01:05:29.753 Definitely. After a year you're with everyone. 01:05:29.753 --> 01:05:34.070 So after two years you have your investments out and you are a millionaire. Period. 01:05:34.070 --> 01:05:37.551 And you won't be able to do that in Germany. 01:05:37.551 --> 01:05:41.510 No, I actually have to say I'm doing very, very well. 01:05:41.510 --> 01:05:44.326 I don't want to say I'm done. 01:05:44.326 --> 01:05:46.834 But it's just that I... 01:05:46.834 --> 01:05:50.435 I wouldn't be able to fulfill. 01:05:50.435 --> 01:05:54.821 I'm 50 now, of course, and that's about me. 01:05:54.821 --> 01:05:58.131 As a human being, it's good for me. 01:05:58.131 --> 01:06:03.063 Extreme robbery. And yes, there are still things. 01:06:03.063 --> 01:06:05.572 These are things that... 01:06:05.572 --> 01:06:09.582 who was at the top of the bucket list last year with FTC Kashmir. 01:06:09.582 --> 01:06:14.036 I love blue cashmere sweaters. 01:06:14.036 --> 01:06:16.544 Unbelievable! 01:06:16.544 --> 01:06:21.544 I wear blue cashmere polos as soon as possible because it feels so good and I just feel so good. 01:06:21.544 --> 01:06:24.497 I knew it was going to be really difficult. 01:06:24.497 --> 01:06:27.995 that someone doesn't do the thing in the next room. 01:06:27.995 --> 01:06:30.674 is made correctly, is thin enough and such. 01:06:30.674 --> 01:06:35.674 We did it. And in return we did something with them, where we made a scarf collection. 01:06:35.674 --> 01:06:40.674 No, I contacted them, I just wrote them on Instagram, I've always liked to buy things from them anyway. 01:06:40.674 --> 01:06:44.002 Then one of the owners' families... 01:06:44.002 --> 01:06:46.715 And for me that was... 01:06:46.715 --> 01:06:50.981 I was the white shark that saw the bait. 01:06:50.981 --> 01:06:54.991 I'd like to do it and it works for me." And then he said, yes, we can do it. 01:06:54.991 --> 01:06:59.923 And then we got into a conversation about materials and said, by the way, we have something here that's called Kuk Kashmir. 01:06:59.923 --> 01:07:04.923 There was someone in Kashmir who... 01:07:04.923 --> 01:07:07.432 The washing machine was set a bit too high. 01:07:07.432 --> 01:07:12.329 I washed the cashmere too hot and then it has such an elasticity. I said, oh, the sweater is too warm for me. 01:07:12.329 --> 01:07:17.278 I can't wear really thick things, because I always have enough energy. But what about a cool scarf? 01:07:17.278 --> 01:07:20.538 And what do we do then? A bowl? Or I make a menu? 01:07:20.538 --> 01:07:24.787 All around the Kashmir goat with the different colors and ingredients. 01:07:24.787 --> 01:07:27.995 What do they eat? How do they live? What do you do with it? 01:07:27.995 --> 01:07:32.892 We'll release it in October. 01:07:32.892 --> 01:07:35.452 You're such an influencer. 01:07:35.452 --> 01:07:40.452 I think there are 250.000 people following you on Instagram. You're an influencer. 01:07:40.452 --> 01:07:45.179 For me it was an insult. 01:07:45.179 --> 01:07:49.718 I have a lot of respect for that. It's a job after all. 01:07:49.718 --> 01:07:54.599 No, not for me. Of course I promote things with anchovy, I make spices. 01:07:54.599 --> 01:07:58.473 I think I had to repost that yesterday. 01:07:58.473 --> 01:08:02.500 And no, they're really awesome, because I also said... 01:08:02.500 --> 01:08:07.056 Do you have the courage to make the spices the way I do? 01:08:07.056 --> 01:08:12.005 As a sharp feeling, as sweet, as sour, as expressive. Not, don't please everyone. 01:08:12.005 --> 01:08:17.005 I'm not the mainstream wave that comes from it, but it's really pulling. 01:08:17.005 --> 01:08:19.514 If it's not there, it's pulling on your butt. 01:08:19.514 --> 01:08:22.022 I know, I'm a fan of that. 01:08:22.022 --> 01:08:25.503 And that works, but the most fun... 01:08:25.503 --> 01:08:29.002 It's always fun to work with creatives. 01:08:29.002 --> 01:08:33.575 with two artists who make vinyl toys. They're called Kors. 01:08:33.575 --> 01:08:36.374 We're not talking about that. 01:08:36.374 --> 01:08:39.224 K-A-W-S 01:08:39.224 --> 01:08:43.558 C-O-A-R-S-E 01:08:43.558 --> 01:08:47.602 Selim, I don't know if you know him. 01:08:47.602 --> 01:08:50.230 He's from Düsseldorf, a close friend of Melzer's. 01:08:50.230 --> 01:08:55.230 He was the first one to sell Melzer's stuff. They have a rabbit called Paul. 01:08:55.230 --> 01:08:59.104 And they also do a few other things. 01:08:59.104 --> 01:09:03.507 I've been collecting them for a few years now and somehow I saw a job for them. 01:09:03.507 --> 01:09:07.005 no longer to be bought, to be auctioned off. 01:09:07.005 --> 01:09:11.186 So I called them and asked if they had anything left in the cellar. I love doing this kind of work. 01:09:11.186 --> 01:09:15.691 And I said, oh, we're in Berlin and we'll bring it with us. 01:09:15.691 --> 01:09:19.002 Don't you feel like going out to eat? And I normally never go out with people. 01:09:19.002 --> 01:09:23.712 food, let alone with people I've never met. But I'm super shy in private and I don't feel like it at all. 01:09:23.712 --> 01:09:26.288 But I just loved her and her work. 01:09:26.288 --> 01:09:30.811 And then we went to eat and I said we'd like to go to the restaurant. 01:09:30.811 --> 01:09:33.558 a little toy 01:09:33.558 --> 01:09:38.473 Our logo is the Kolibri and we made a number that took two years. 01:09:38.473 --> 01:09:41.493 There are five different colors of polybris and we can use them for a hundred 01:09:41.493 --> 01:09:46.220 or when we have guests again, they go up to the wine shelf. 01:09:46.220 --> 01:09:48.985 that you can pass it on as a giveaway. 01:09:48.985 --> 01:09:51.493 And I think that's really exciting. 01:09:51.493 --> 01:09:56.493 How do you do that? And how does it work? And then you get the first pattern. 01:09:56.493 --> 01:10:00.794 color worlds and so on. And that's a lot of fun for me. 01:10:00.794 --> 01:10:04.411 I thought your bucket list also includes TV shows. 01:10:04.411 --> 01:10:07.278 Oh, that's already going on. But not yet, is it? 01:10:07.278 --> 01:10:11.169 The TV tower is open. It will be closed on the 1st of November. 01:10:11.169 --> 01:10:15.503 Exactly, in Berlin it was renovated for five months. The restaurant area, not the TV tower. 01:10:15.503 --> 01:10:19.531 They have already done the excursion level with the bar this year. 01:10:19.531 --> 01:10:22.039 and we need five months. 01:10:22.039 --> 01:10:25.418 the thing as restaurant 4 at Tim Raue again. 01:10:25.418 --> 01:10:28.217 I couldn't say no. I would have been crazy. 01:10:28.217 --> 01:10:33.217 So this is going to be your next restaurant. In the Alex. That's the TV tower. 01:10:33.217 --> 01:10:36.015 And is that really a passion or is it also a business? 01:10:36.715 --> 01:10:41.664 Of course it is business. You have to earn money. That belongs to an operating company. They want to make money with it. 01:10:41.664 --> 01:10:44.565 And I just thought it was awesome. 01:10:44.565 --> 01:10:48.507 The tourist attractions in Berlin, 1.2 million visitors a year. 01:10:48.507 --> 01:10:53.422 to have a restaurant where you have between 600 and 800 guests a day for breakfast. 01:10:53.422 --> 01:10:57.022 See you at dinner. I'm going to cook. We'll be right back. 01:10:57.022 --> 01:10:59.531 I cook Berlin-style. Berlin-Brandenburg. 01:10:59.531 --> 01:11:02.619 Partly still German, but ingredients only from Germany. 01:11:02.619 --> 01:11:07.619 Completely uncompromising, from drinks, water, wine, champagne. 01:11:07.619 --> 01:11:10.520 Everything comes from the main region. 01:11:10.520 --> 01:11:15.520 Red wine and white wine from Germany. We have to be honest, we're not the same in Berlin and Brandenburg. 01:11:15.520 --> 01:11:20.452 Superstars, we'll rather look to the south. But that's where they asked you, man, do you want to do that? 01:11:20.452 --> 01:11:24.002 Yes, of course. I have a lot of requests. 01:11:24.002 --> 01:11:27.500 I cancel the majority, because I don't have the employees or I don't have the money. 01:11:27.500 --> 01:11:30.964 I don't have any interest in it. 01:11:30.964 --> 01:11:34.991 specific to dissing, but if someone calls me and says, we have an Eschweizer here. 01:11:34.991 --> 01:11:39.667 Do you want to open a fine dining restaurant in a four-star hotel? 01:11:39.667 --> 01:11:42.363 Then I say, no, I don't give a shit. 01:11:42.363 --> 01:11:45.162 No, I'm not interested in the city, I'm not interested in the place. 01:11:45.162 --> 01:11:49.377 I don't want to do anything singular anymore. 01:11:49.377 --> 01:11:54.172 that I'm able to, that it's a concept that I can scale. I can't scale the TV tower. 01:11:54.172 --> 01:11:59.172 But a Hanami or a Colette can be scaled. 01:11:59.172 --> 01:12:02.346 I also have limits. I work like... 01:12:02.346 --> 01:12:04.991 Yes, quite a lot this year. 01:12:04.991 --> 01:12:09.019 I don't feel like working in August. 01:12:09.019 --> 01:12:13.985 I had a house in Sicily for ten years and I thought it was great to play Sicilian in the summer. 01:12:13.985 --> 01:12:18.012 I didn't have to do anything from the 1st to the 30th of August. I felt extremely good. 01:12:18.012 --> 01:12:20.520 But you don't have any more? No, I don't have any more. 01:12:20.520 --> 01:12:25.418 touristy there and there are too many Germans who recognized me and then just take pictures 01:12:25.418 --> 01:12:29.036 Hello and where I bought it back then it was a place 01:12:29.036 --> 01:12:32.176 where there was no sow and I thought that was really cool. 01:12:32.176 --> 01:12:37.005 Now I'm looking, something else will come. We've been in Apulia for two years now, we liked it there. 01:12:37.005 --> 01:12:41.834 And for me, vacation means the sea, warm in the south. 01:12:41.834 --> 01:12:44.360 and preferably no one who speaks my language. 01:12:44.360 --> 01:12:48.933 Ok, ok. How is it when it's not August yet and it's your working day? 01:12:48.933 --> 01:12:52.363 Sometimes it's shooting and television and then you're there for a few days. Yes, but that doesn't matter. 01:12:52.363 --> 01:12:57.363 I watch that I go to bed early. I'm usually at 22 or 22.30 at the latest. 01:12:57.363 --> 01:13:00.350 What is extremely unusual for Gastro. 01:13:00.350 --> 01:13:05.299 Yes, but I don't have to be there anymore. 01:13:05.299 --> 01:13:10.230 That's less controlling in the kitchen. I learned that in 15 years. 01:13:10.230 --> 01:13:13.968 30 minutes and then I go out. 01:13:13.968 --> 01:13:17.022 talk to the guests, do trillitra, trollala. 01:13:17.022 --> 01:13:21.493 And I also have to give the young generation the chance to take responsibility, to grow. 01:13:21.493 --> 01:13:26.493 and I can definitely go home at 9.30 at the latest, so no matter in which of my 01:13:26.493 --> 01:13:30.128 restaurants I am and then quickly showered from bed 01:13:30.128 --> 01:13:35.128 maybe another half an hour or an hour at most to check emails and messages. 01:13:35.128 --> 01:13:40.128 And then I get up between 6 and 7 in the morning and then... 01:13:40.128 --> 01:13:42.637 Let's go! 01:13:42.637 --> 01:13:45.145 to promote different activities. 01:13:45.145 --> 01:13:48.763 non-stop, on the laptop, on the mobile phone, traveling, doing. 01:13:48.763 --> 01:13:52.858 You're so global that you can be inspired. 01:13:52.858 --> 01:13:57.858 You've been to a lot of places in Japan and Asia and tried to find something new. 01:13:57.858 --> 01:14:02.022 Just to give you an idea. Last year I had 171 flights. 01:14:02.022 --> 01:14:04.855 and was on the road for over 220 days. 01:14:04.855 --> 01:14:09.480 Okay, we're also talking about global underways. Yes, four continents. 01:14:09.480 --> 01:14:13.899 But it's always a mixture of orders and inspirations? 01:14:13.899 --> 01:14:18.285 I never travel for fun, except when I'm on vacation. 01:14:18.285 --> 01:14:23.268 Otherwise, it's professional and I can combine one with the other. 01:14:23.268 --> 01:14:26.647 I mean, if for example... 01:14:26.647 --> 01:14:31.340 If a Sake manufacturer asks to fly to Japan because they do a tasting, I won't do that. 01:14:31.340 --> 01:14:35.896 But when I fly through the country and shoot in Bangkok... 01:14:35.896 --> 01:14:39.599 and the possibility that I might be able to... 01:14:39.599 --> 01:14:43.422 other business appointments in Tokyo to fly over from there. 01:14:43.422 --> 01:14:47.261 to get food for the body. But I do it, I'm extremely efficient. 01:14:47.261 --> 01:14:51.135 I'm very pragmatic. I rarely... 01:14:51.135 --> 01:14:56.135 from the trip, but I always try to go from A to B, from B back to A. 01:14:56.135 --> 01:15:01.135 You have to like it. Living with me isn't easy. 01:15:01.135 --> 01:15:05.384 For example, I don't listen to music. 01:15:05.384 --> 01:15:10.350 I watch very little television or streaming because I need a lot of time to think. 01:15:10.350 --> 01:15:14.821 I always look at my days, I make my calendar myself, I type it all myself. 01:15:14.821 --> 01:15:19.821 I know exactly what I can expect. Of course, I still exaggerate. 01:15:19.821 --> 01:15:24.667 There are moments when I know it's not going so well. 01:15:24.667 --> 01:15:27.995 with a crack in my ear or something like that. 01:15:27.995 --> 01:15:30.913 I go to the osteopath every week. 01:15:30.913 --> 01:15:35.026 I try to do Thai Massage one or two times a week, to do yoga three times a week. 01:15:35.026 --> 01:15:38.490 tension that I have to compensate. 01:15:38.490 --> 01:15:42.005 I know how much I burden myself. 01:15:42.005 --> 01:15:47.005 But I can also just say tomorrow I cancel all appointments. And that rarely happens. 01:15:47.005 --> 01:15:49.718 And at some point it's all over? Yes, it's awesome here. 01:15:49.718 --> 01:15:54.718 You know, if I were to die now. If something were to fall on us and we would die. 01:15:54.718 --> 01:15:57.534 I have all the money I... 01:15:57.534 --> 01:16:01.084 wanted to spend for wine, clothes, whatever. 01:16:01.084 --> 01:16:04.991 I saw everything I wanted to see. I ate and drank everything I wanted to have. 01:16:04.991 --> 01:16:09.701 There's always something that surprises me anyway. I possessed everything I wanted to possess. 01:16:09.701 --> 01:16:14.497 What makes me happy, of course, is living with my wife Katharina. 01:16:14.497 --> 01:16:17.483 It makes me incredibly happy and I enjoy every second of it. 01:16:17.483 --> 01:16:22.483 But when it's over, I wouldn't regret anything. I wouldn't say, oh, if only I had bought that. 01:16:22.483 --> 01:16:25.026 Until you're 20 years old. 01:16:25.026 --> 01:16:28.848 I don't even know what's in two weeks. I always live in the week. 01:16:28.848 --> 01:16:31.647 And that's all I can say. 01:16:31.647 --> 01:16:35.759 By the way, you know what will happen on the 6th, 7th of May next year? 01:16:35.759 --> 01:16:38.268 Yes, I know that. 01:16:38.268 --> 01:16:42.159 If we can talk, you're with us, at the Omer Festival, and you're raising your hand. 01:16:42.159 --> 01:16:45.265 I'm really looking forward to it, I have to say. 01:16:45.265 --> 01:16:50.265 Jochen Dreißigacker, your wine partner, has been telling me for years, hey, that's so cool, you have to be happy about it. 01:16:50.265 --> 01:16:53.729 to be there. Then I thought, fuck you. 01:16:53.729 --> 01:16:58.729 So I don't have to be happy about anything in life, except that the pee beam is still nice and tight. 01:16:58.729 --> 01:17:03.507 But honestly, what fascinates me about you is... 01:17:03.507 --> 01:17:08.507 that she creates such a lively world and continues to grow. 01:17:08.507 --> 01:17:11.698 that there are people who come from all walks of life. 01:17:11.698 --> 01:17:15.452 I mean all cultural areas that are interested. 01:17:15.452 --> 01:17:18.797 And they look at how they can digitize their world. 01:17:18.797 --> 01:17:21.596 Where does it go? How is it marketed? 01:17:21.596 --> 01:17:26.510 How do you not make it classic, boring and in marketing departments where everyone is like... 01:17:26.510 --> 01:17:30.538 with their ugly leather boots. 01:17:30.538 --> 01:17:32.142 Yeah, let's have a meeting. 01:17:33.046 --> 01:17:37.637 But that you just feel it with a completely different spirit. And I think that's awesome. 01:17:37.637 --> 01:17:41.698 I also have a concept I want to present there. Pizza. 01:17:41.698 --> 01:17:46.698 where I have a lot of fun, because I met a little madman who thinks 01:17:46.698 --> 01:17:51.613 And he rightly says that he has an incredible product as a pizza bread. 01:17:51.664 --> 01:17:55.265 And that's what you're really thinking about doing afterwards. 01:17:55.265 --> 01:17:57.978 Yes, he's already negotiating with it. 01:17:57.978 --> 01:18:02.892 We are now starting my testimonial job number with him, with Roberto Di Frosti. 01:18:02.892 --> 01:18:05.538 And then there's... 01:18:05.538 --> 01:18:10.538 Out of that comes out that there is Tim Raue pizza in the trade, i.e. in food retail. 01:18:10.538 --> 01:18:13.985 just simply share with completely exaggerated toppings. 01:18:13.985 --> 01:18:16.493 in a completely different segment. 01:18:16.493 --> 01:18:21.442 For example a tonneau. For me a tonneau doesn't belong in a tomato sauce. 01:18:21.442 --> 01:18:25.640 It can't just be a great tonneau. We have a vegan... 01:18:25.640 --> 01:18:29.497 or vegetarian cream sauce made from smoked fish. 01:18:29.497 --> 01:18:34.241 We just want to transport this fish aroma again. We take the best carp. 01:18:34.241 --> 01:18:37.858 sweet and sour onions. You can do that with edeka. 01:18:37.858 --> 01:18:42.090 I don't know. But it was part of the plan. 01:18:42.090 --> 01:18:45.213 We don't want to name a specific one. 01:18:45.213 --> 01:18:47.995 Definitely. 01:18:47.995 --> 01:18:50.998 I love salami pizza, either there's salami on it or there's salami on it. 01:18:50.998 --> 01:18:53.865 too little and that's why I made a triple load salami. 01:18:53.865 --> 01:18:58.490 with the small wild boar salami, then with the spinata carabrese, the sheep 01:18:58.490 --> 01:19:02.654 wonderful milano salami, then nice honey over it, a little chili. 01:19:02.654 --> 01:19:06.869 The whole surface of the pizza is covered with salami. 01:19:06.869 --> 01:19:09.633 And every time I check them... 01:19:09.633 --> 01:19:14.633 When I try it, it's the best salad I've ever had. But it doesn't exist yet. 01:19:14.633 --> 01:19:17.551 But you can eat it with us in May. 01:19:17.551 --> 01:19:22.551 Definitely. If Roberto isn't done by then, he's got a problem with me. 01:19:22.551 --> 01:19:27.551 Come to OMR in May and get your pizza! 01:19:27.551 --> 01:19:31.152 That was Tim Rauh in the podcast. Thank you very much. 01:19:31.152 --> 01:19:35.230 Thank you for doing this. I'm really happy that we're collaborating a bit. 01:19:35.230 --> 01:19:38.968 I'm excited to see how it turns out. Congratulations to the... 01:19:38.968 --> 01:19:43.831 to the career, to the way of life, to the satisfaction. So I'm very pleased. Thank you. 01:19:43.831 --> 01:19:45.930 Thanks a lot! Bye bye!