hotel&touristik essenz 03/2022

Loosdorf. Wien. Salzburg. Fermentation – the preservation of food as in grandmother’s day – is currently experiencing a renaissance and is now increasingly being used in high end Cuisine as well. Almost anything that is edible can be fermented. You also create imaginative menus with fermented ingredients and season with „antique“ ingredients. How far can creativity go in the kitchen or is everything allowed that is different and hopefully also tastes good? Creativity is essential, but we do a lot of research and development before getting to the finished product. If it works, we use it, and it doesn’t, we don‘t. It’s a great way to store products and create new flavours and complexity. Clean eating, vegan, vegetarian, flexitarian, superfood, clean meat, low carb, detox, misfits, hybrid food or more intuitive eating again – what is nutrition from your point of view today? More substitute religion, fashion phenomenon or a normal change of time adapted to modern generations? What role can upscale gastronomy play in this context? Eating clean and healthy is vital to me. We carefully select our producers and where we buy ingredients. When we work with these ingredients, we try and keep the element’s integrity. We don’t follow trends and create our style. When it comes to specific dietary requirements, we have our limits. We are happy to host vegetarians but we cook what we would like to eat and what we want to show so that we won’t cater for every diet. You were named „Man of the Year 2021“ by GQ, „Best Chef of 2020“ by Time Out Istanbul, and ranked 89th in the World’s Best Chef Awards, making you the only Turkish chef in the top 100. What do all these honours do to Fatih Tutak as a person, and does the pressure to be even better grow with them? Being selected or nominated for awards drives us forward and motivates us. It’s always nice to be recognised! I see it as a fantastic achievement for Turkish cuisine we are honoured. We simply strive to do better every day. If we’re recognised for that, then obviously that’s a fantastic bonus. „Dishes must touch the heart“, is your motto. What must a dish „be able to do“ to touch the heart of the guest? When we create a dish, we try to find a connection to Turkish people to get into their memories. Something they’ve had before, a smell or feeling they recognise fondly. We introduce playful touches and a bit of theatre to our cuisine. Finally, how familiar are you with Austrian Cuisine, Wiener Schnitzel, Gulasch and Apfelstrudel? And is there a dish that you would never eat? I like to eat Kaiserschmarrn, and I love a well-made Schnitzel. I’m not a fan of blood dishes, but I will eat them if needed. I also would stay away from strange exotic meats or anything terrible for the environment and mother nature. 