Hans-Joachim Fuchs

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Hans-Joachim Fuchs in his grill school in Erfurt

Hans-Joachim Fuchs (born April 5, 1944 , † December 26, 2008 in Erfurt ) was a German cook and world champion grill .

Life

Fuchs completed a culinary apprenticeship at the Interhotel Erfurter Hof , he later graduated as a master chef and was appointed master chef at the Palasthotel Berlin in 1989 .

Since 1991 he has cooked in the USA, Australia, PR China, France and Switzerland, among others.

He started grilling on May 5th, 1999, when he received a flyer from the German Gourmet Grilling Championship, submitted his menu for fun and promptly won with it. In 2002, Hans-Joachim Fuchs was grill world champion in the discipline Dish Pork with Corn Garniture (pork dish with a side dish of corn) and founder of the 1st German Grill and Barbecue School in Erfurt. He has participated in all World Barbecue Championships since 1999, making him the only griller in the world who has made it. A total of 78 times he landed one of the top three places in competitions. He drew from a stock of dishes from his 1,800 cookbooks.

He was hired by Luciano Pavarotti , George Foreman and Michael Schumacher , among others .

He also worked as a trainer. He founded the first grill and barbecue school in Germany in Erfurt, founded the "Grilling" section at the hotel management school in Herzlia ( Israel ) and therefore became an honorary member of the Association of Israeli Chefs . In 2008 he was still coaching the Israeli youth team at the Cooking Olympics .

With the establishment of the 1st German Barbecue School in Erfurt in 2003, he created a consulting center that was independent of manufacturers and food producers for the first time. Under the motto "More joy from the grill", he followed the preferences of the German grillers for bratwurst and pork neck and seduced them to creativity, courage and handicraft in order to be able to enjoy vegetables, fruit, ice cream, fish and various other types of grilled meat . It was very important to him to convey the future-oriented, healthy "indirect" grill method, in which no health-endangering substances can reach the food through grease fire. Fuchs recognized the revolutionary importance of the "indirect" grilling method for the role of the griller in the guest community, which enables the griller to take part in the group experience because he no longer has to stand continuously at the grill. He saw the smoke-free grilling with this method as an opportunity to reduce the annoyance of neighbors through emissions.

successes

  • Multiple German grill master and
  • 1999 + 2000: German championships in Gelnhausen - German professional gourmet grill master
  • 2000: Gold medal barbecue at the Culinary Olympics in Erfurt
  • 2000: 20th place at the World Barbecue Championships in the country capital Nashville
  • 2000: Appointment as Ambassador Barbecue Germany + 2nd place in Hong Kong at the Asian Barbecue World Championships.
  • During the Winter Olympics in Salt Lake City, America, Fuchs was awarded the Oscar for Cooking and Barbecue .
  • 2002 grill world champion in the discipline Dish Pork with Corn Garniture (pork dish with a side dish of corn)
  • 2002: Mister Barbecue 2002 (corresponds to the world championship title) of the World Barbecue Association in San Diego (USA).
  • Since 2003: Jury member at the German BBQ Championships
  • 2004: European Team Champion (fish category) at the European Championships in Tallinn ( Estonia ).
  • 2005 German master of the professional grill
  • 2006 German master of the professional grill

Individual evidence

  1. Author archive of the Thuringian diary
  2. a b c Welt.de: The grill world champion even sizzles ice from July 18, 2008, accessed on March 1, 2009
  3. a b Stuttgarter Nachrichten: With "Eis vom Grill" in first place ( Memento from August 3, 2008 in the Internet Archive ) from July 19, 2008

Web links