From the kitchen, laughter and rattle penetrate the ear. An odor mixture of oil, melons and cinnamon seduces the senses and pours the nose. The restaurant Schärmehof is closed, but once a month there is a lot of activity in the kitchen during the evening. Then the Fulehung-Chuchi is open. Today it is her turn to Grand Maître Ueli Krebs to put a four-course dinner on the plate.
"I have already tested everything at home and I wonder if and how the other person will like it," he says, leading the way to the kitchen. There you cut, stir and season his help chefs. Maître Queux Karl Meyer, Entrée Fred Sollberger and Chef de Cuisine Rolf Baumann whirl from the stove to the oven, from the sink to the cutting board.
"Give yourself a little bit of trouble with decorating," says Ueli Krebs as he passes by and squeezes Rolf Baumann's sleeve with a wink. Concentrated, these are just the ingredients for the first layer on the plate. "We all eat with our eyes, right?", The chef says the cuisine and laughs naughty.
Melon and pepper gazpacho with cinnamon blossom croutons and chili. The first course is served. But no matter how delicious it smells, Ueli Krebs first explains the ingredients. The rituals are sacred. But then we start. Between every bite, the hobby guilds philosophers philosophise about their common passion. How they sauté, blanch and stew. What they cut, happen and bread. "The cinnamon with the melon and the pepper snippets is a really interesting taste experience", says Chef de Cuisine Kurt Speiser.
Dedicated to the eight cooks talking on the table covered with white about sharpness, sweetness and sound, give advice on utensils, garden temperatures and herbs. "Recently, I cooked peeled peppers in the oven with thyme," says Maître Queux Rolf Frei. "This tastes great." And Entremetier Jürg Siegenthaler emphasizes: "It is important for me that we all use regional and seasonal products – not chicken from China, for example, or fish from unsustainable fisheries."
Trout variation, saffron fennel, herbs, sour cream. The second course is served. The cooks of the Fulehung-Chuchi have the saying: "Too many chefs spoil the mush" in no case. While the eight amateur chefs are general practitioners, safety engineers, designers, energy suppliers, interior designers, retired entrepreneurs, asset managers and owners of metalworking firms, they are passionate about the same passion when it comes to cooking.
The guild is not only about cooking, but also about company and fun. The Fulehung-Chuchi has existed since 1962, that is, in times when the woman belonged to the fireplace and the men obeyed without female suffrage. "We were exotics at the time," Rolf Bachmann recalls. Nowadays, however, gourmet cooking is still a rarity among men.
"The aging of our guild is also a problem", adds Kurt Speiser. "We could easily welcome five young chefs and would even be happy to teach them our cooking skills – and of course we are involved as a party service, whether for 250 people or for a small group."
Veal with pistachio nuts, polenta and tarragon oil. The third corridor spreads its delicious, exquisite scent at the table. Why is her hobby guild named Fulehung-Chuchi? "This naming came from the idea of identifying itself with the Fulehung as a symbol of the city and the main character of Thun and to implement it in the cooking world," explains Kurt Speiser. This works: at the 59th annual meeting of the Grand Marmitage of their Confrérie de la Marmite at Concept Hall 6 in Thun, the eight-legged Guild Team this spring received about fifty hobby cooks from their guild from all over Europe.
Nut cake with raspberry cream, lavender ice cream. The fourth course completes the monthly cooking evening and the menu of the Grand Maître Ueli Krebs. "I learned to cook with my father," says the head of the Fulehung-Chuchi. "And I," adds Rolf Baumann, "as the eldest of four brothers, always had to cook, wash and sew, which I found very bad, but only when I discovered how cool the cooking is." For Ueli Krebs, censorship of his guild booths before closing time.
Domenico Alampi takes his notes from the bag of the cooking apron. "I personally did not like everything, and I would have liked to have had the trout roll a little warmer." The highlight for him, however, were the melons. "I was surprised by the mix," the Entremetier concludes, "but the subtle sharpness that stayed with me when I left completely convinced me." (Thuner Tagblatt)
Created: 19.09.2018, 06:16 clock