This is how star chefs are dealing with the energy crisis

Dhe package of butter costs around 50 percent more than a year ago. Many people are also worried about rising gas and electricity prices caused by the Russian war of aggression against Ukraine. Even chefs in top gastronomy are not spared. “Energy costs are an increasing problem,” says Björn Swanson, chef and owner of the star restaurant “faelt” in Berlin. Employees are therefore specifically sensitized and trained “to reduce costs where possible”.

Lots of savings to be had at the Michelin starred restaurant apply, but would have “to do with common sense”. This includes, for example: “Turn off the lights, don’t let the water run idly, don’t leave the cooling open unnecessarily.”

Energy efficient devices

In the vegan star restaurant in Frankfurt, the “Seven Swans”, they are also switching to energy-efficient appliances. “We have a large gas stove in the middle of the kitchen, but we only use it for service after 7 p.m.,” explains star chef Ricky Saward. Before that, only induction plates were used to save energy.

Also in the restaurant “Alt Wyk” on the North Sea island of Föhr, which has had a Michelin star since 2012, they try to save energy wherever possible, explain the owners Daniela and René Dittrich. Because although the booking situation for the Christmas season is good, current developments are causing concern. “Guests will certainly pay more attention to their expenses and expect better service as prices rise.”

However, many restaurant operators have already learned from previous crises, explains Swanson from Berlin. “With the ongoing pandemic, many of us restaurateurs have found ways to work effectively in the most difficult of circumstances.” You have to rethink concepts and not cling to the past. “We live in a different, new world with challenges that we have to adapt to.”

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