Lucas Rosenblatt

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Lucas Rosenblatt (born November 18, 1954 in Basel ) is a Swiss chef , TV chef and cookbook author .

Life

Lucas Rosenblatt's years of travel as a chef led him across Switzerland from Valbella to Geneva , on the Buergenstock , over Arosa and Grindelwald to Zermatt , Zurich and finally to Lucerne , where he for the first time as a chef at Marianne Kaltenbach in Restaurant Raben worked . From there, he moved to the Hotel Albana in Silvaplana as head chef for a few years , where he earned 16 Gault Millau points. He then fulfilled his wish to have his own restaurant with the Waldhaus in Horw, Lucerne, which he ran until 2001.

While Lucas Rosenblatt expanded and refined his culinary art, he was active in many other areas. He was hired to train the chefs in the restaurants of the Migros Zurich cooperative , and advised various companies in Switzerland on a contract basis, as well as Gate Gourmet in Buenos Aires and the Hotel Schindlerhof by Klaus Kobjoll in Nuremberg . He helped develop new products for the Traiteur Pizoler and the Berner Tofurei. As one of the first Swiss television chefs, he produced the cooking program “Gsund und Guet” for Swiss television with Silvia von Ballmoos in the 1990s.

Lucas Rosenblatt has been running his own cooking school under the name "Kirschensturm" since 2002, first in Littau and from 2007 in a former bakery in Meggen . He also works regularly as a caterer for selected occasions. His weekly lunch tables in the bakery are legendary and require reservations months in advance. Due to the great demand, he creates more and more gourmet products for enjoyment at home, which he sells through his own web shop Lucas Rosenblatts Genusswelt . At the end of August 2010, Lucas Rosenblatt launched his latest creation, the Schlemmerglas. According to grandmother's canning method, he offers ready-cooked, seasonal dishes in environmentally friendly jar.

Publications

Lucas Rosenblatt published a large number of cookbooks at Fona Verlag in Lenzburg:

  • Africa - Fairly cooked and eaten hot , 2005
  • Balsamic - seasoning with fine vinegar , 2005
  • The big book of sauces , 2007
  • The big book of 100 spices and herbs , 2003
  • Fondues , 2008
  • Cheese fondues , 2008
  • Coffee - What a Bean Can Do , 2002
  • Potato - The great tuber in the spotlight , 2002
  • Cherries and cherries - a noble fruit and its divine distillate , 2008
  • Mint - Much More Than Tea , 2007
  • Quince - The Comeback of a Forgotten Fruit , 2006
  • Game dishes - A culinary game compass , 2003
  • Apple
  • The tomato cookbook
  • Cooking with sauerkraut and beetroot
  • Capricious trout and cherry storm
  • Refined leaf salads

Awards

  • 1993: 16 Gault Millau points as head chef at the Hotel Albana in Silvaplana

Web links

Individual evidence

  1. ↑ Rahel Schnüriger: "Celebrity chef creates fast food for gourmets" in 20 minutes from August 30, 2010
personal data
SURNAME Rosenblatt, Lucas
BRIEF DESCRIPTION Swiss chef
DATE OF BIRTH November 18, 1954
PLACE OF BIRTH Basel