A SWISS CHEF'S CAREER: THE GOOD, THE BAD, THE YUMMY (1)

CHAPTER 1

The house I grew up in until I was 16 years old

 From the other side of the river Reuss

The view from our balcony 

              When I was 13 years old, a restaurant owner, a friend of my father, gave me a chance to work in his kitchen on the weekends. The Restaurant Limmattal,  in Vogelsang, a small village in Switzerland, was famous then for countless wedding parties. In the beginning they put me in charge of French Fried Potato, including peeling, cutting and blanching them.  (No frozen or other prepared items in 1957).  Soon I progressed to producing vanilla, strawberry and chocolate Ice Cream. Eventually I made most the ice cream desserts including Cup Denmark, Peach Melba, Ice coffee, coupe Romanoff, etc, etc. Typical old fashioned desserts most all of the restaurant served in Switzerland. I loved the work there and it  definitely helped me with the decision to pursue my chef’s career.

On the foreground to the left is the small village of Vogelsang

During all this I went to the Bezirksschule in Turgi for 2 more years, not a very happy time for me, Heinz, my older brother was some kind a genius and all the learning in school came to him very easy. He passed every subject with flying colors and of course my parents expected the same from me!

It didn't happen! Heinz went of to the University of Zürich and I needed some help from Tudors in French, Algebra and music (violin). This helped and I graduated in the better half of my classmates.

Not very impressive but acceptable 

               Finishing High School I was 6 months short of being 16 the required age to start en apprenticeship in Switzerland.
                I went to work in a factory that produced indoor, outdoor lights of all kind selling them all over Switzerland. My father was a big shot there (operation manager for the model carpentry). That was probably the reason all my co-workers respected me and some even requested me for assistance in installing lights in new buildings all over Switzerland. I spent time in Bern, Lausanne and even a whole week in Geneva. I did have a concrete plan to start my apprenticeship as Confiseurs-Patissier on November 1, 1959 but I have do admit having second thoughts after likening my job in that factory. I could have become an installer of lights. Ha! Spending time cooking in the restaurant Limmattal whenever I had time set my mind straight.

Starting My First Apprenticeship

October first 1959 I was 16 years old, and I got a learning permit from my parents to drive. I saved enough money to take driving lessons and 3 weeks later I had my driving license!

On November 1959 I moved out of my parents house to live on the premises of the “Himmel” Pastry shop in Baden, Aargau Switzerland.

The Tea Room "Himmel"

All bake goods, pastry and confiserie is produce fresh daily

The ultra modern Bake shop is in the basement

The renovated retail shop

Still the same Place and products as in 1960!!
of course with some necessary renovation.

        My dormitory was in the same building on the 4^th floor and I shared the room with my “Oberstift” an apprentice who started 2 years before me. The establishment was and still is rated the # 1 Pastry Shop in the state of Aargau and they take in an apprentice every 2 years.

         I worked from 7am to 5:30pm Mon, Tue, Thu, Fri and Sat. Every other week on Sunday morning I had to deliver croissants, French pastry or tortes to VIP customers in the town of Baden on a bicycle with a basket! Not an easy job because there are lots of steep hills.

        Every Wednesday I had to go to trade school in Aarau, a 25 minute train ride. That day you learned general occupational knowledge, decorating skill, pricing, sugar and chocolate work.

        This was my live for the next 3 years until April 1962. after a two day examine I became a certified Patissier / Confiseurs, and not like at high school before, I graduated with honor on top of my class!

 My certified Patissier / Confiseur diploma 

My proud results
# 1 in the Class

       Here comes the big question, why spending 3 years studying pastry if your goal is to become a chef?



        Number one, it will give you a huge advantage in the future, it helps you to find better jobs , bigger earnings, better menu writing, it trains you to follow recipes, and you are able to teach your employees.

        I remember, after researching with my Parents at that time, that the path I took was recommended by most every successful chef. Now thinking back, they had been absolutely right.

        And now before I go to the next chapter here is a simple but famous Himmel recipe anybody can attempt!

KIRSCH TRUFFLE 

3 dl heavy cream

300 gr dark couverture

550 gr milk couverture
2.5 dl Kirschwasser

Boil the cream and add the chopped chocolate, let melt until smooth, press on parchment paper with pastry bag marble sized dots and let cool in refrigerator until firm. When firm roll them between  your hands until round like marbles. You will need about one pound of tempered dark chocolate to cover each piece and place them on a Icing rack. (A Tennis racket will do too, just make sure it's clean!) You will have to move them over the rack just before they get hard to get a real nice design on them.



Make sure chocolate temperature stay between 90 and 98 F 

It's a bonus if you find yourself a helper!

Kirsch truffle, second on the top