‘Variety is the spice of life’
He misses the selection of sausages in his homeland, Germany
As long as people enjoy eating — a good chef will always be in demand Lars Jonkus German Head Chef, Brothaus Bakery, Steigenberger Hotel, Business Bay
What is your earliest childhood kitchen memory? I was always fascinated by cooking and used to help mum in the kitchen, especially in baking during Christmas. After I graduated from school, I was required to be a part of a one-year community service program. I chose cooking and was assigned a job in a nursing home’s kitchen. It was then I decided to start an apprenticeship as a chef. What’s your favourite dish? My wife and I have been in Dubai for five years now. During my stay, I’ve fallen in love with Butter Chicken — it is a real winner. I enjoy Indian, European, and Asian cuisines. Share your culinary philosophy with us. I like trying out new combinations and cooking styles. It keeps me active and my creativity flowing. Yes, maybe sometimes my ideas are quite radical, but this is what keeps me grounded and helps me excel at my job. I am not afraid to experiment. Do you spend time in your home kitchen? No. It’s run by my wife, who cooks amazing meals. Any tips for the chefs in making? Respect each and everyone who works with you in the industry. Every day, you will learn from one another. Together, you will come up with great ideas to create a wonderful culinary experience for your guests. I look up to my seniors and feel inspired by the hard work they’ve put into their craft through the years. On I don’t your follow smartphone,any food blogs.we’d find...But, I stay Facebook updated and with Instagram.food trends via What has the UAE taught you about food and cooking? The only rule to follow, in order to cater to everyone’s needs, is to stay flexible. A good chef can never be rigid. How do you decide upon a place to eat out? If I decide to go out to a restaurant, it will rarely be a hotel restaurant. I would much rather go to a small street restaurant and enjoy authentic flavours. I usually check what the speciality of the restaurant is and opt for that — as one cannot go wrong with popular favourites. What is your favourite food destination? Japan, followed by the Scandinavian countries. In five words, describe the ‘behindthe-scenes’ of a kitchen. Fun. Stressful. Loud. Teamwork. Concentration. If not a chef, what would you have been? Tough to say, but I’m pretty sure that I would be pursuing a career in the food industry itself.