KNOWLEDGE FORUM: TV and Michelin-starred chef Stefan Marquard – unusual solutions for unusual problems
He doesn't like raw tomatoes and caviar, but he loves sour tripe. But above all, Stefan Marquard loves rock music – punk rock to be precise. "Cooking is like music" is one of his most quoted sayings. And just like in a band, Marquard's kitchen is also full of hard sound, cool outfits, and quite daring (flavor) notes.
"WIKU": Mr. Marquard, you are coming as a speaker to the Knowledge Forum in South Tyrol, have founded your own academy, and have also been successful as an author. How important is it for a chef – and for an entrepreneur – to pass on their knowledge?
Marquard: After working in the same industry for years and gaining experience, there comes a point where one feels the need to pass on this know-how. All those things that have proven themselves can ultimately be useful to other people. This was the case for me. Despite my commitment as a speaker and mentor, I prepared myself carefully by questioning my work. A useful exercise, as I encountered some problems that I was not familiar with.
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- Stefan Marquard -
"WIKU": So, knowledge transfer benefits not only the "students" but also the teachers.
Marquard: Definitely. When you are deeply involved in business, you often lack the necessary distance to evaluate your own operation. Only when you pause and look at the company from the outside, you can see mistakes and bottlenecks.
"WIKU": At your place, fish sometimes cooks in the dishwasher, and steak is roasted pink in the toaster. Is provocation always necessary for success today?
Marquard: Those who polarize stand out today. However, you can only afford crazy things if you know what you're doing, if there is something behind it. Otherwise, you're just "crazy" and nothing else. That being said, I must admit that many of my extravagant practices originally emerged as quick solutions to emergencies. For example, when the stove suddenly failed at a large event. The idea with the dishwasher saved the evening. Afterwards, I put together a menu with 50 different dishes from the dishwasher and also suggested this to my customers. The story with the toaster was similar and also gained attention. The offer was called "Cooking with a Bang" and was popular, especially among companies.
"WIKU": Does innovation always arise as a random product for you?
Marquard: Innovation can certainly be accidental, as great things can emerge from emergencies and mistakes.
"WIKU": You have worked in very different establishments in your career. What can small ones do better than large ones? And what requires a certain dimension?
Marquard: In our business, we have a very small core team that is expanded as needed. And that is the main point. Small businesses are certainly more flexible than large ones. However, they need reliable partners to be able to handle large orders. Managing an event with over 6000 guests is a true strategic game that requires a professional network. The same applies today even to the largest companies. Nowadays, these companies also rely on collaborations. (mc)
- Stefan Marquard -
"WIKU": So, knowledge transfer benefits not only the "students" but also the teachers.
Marquard: Definitely. When you are deeply involved in business, you often lack the necessary distance to evaluate your own operation. Only when you pause and look at the company from the outside, you can see mistakes and bottlenecks.
"WIKU": At your place, fish sometimes cooks in the dishwasher, and steak is roasted pink in the toaster. Is provocation always necessary for success today?
Marquard: Those who polarize stand out today. However, you can only afford crazy things if you know what you're doing, if there is something behind it. Otherwise, you're just "crazy" and nothing else. That being said, I must admit that many of my extravagant practices originally emerged as quick solutions to emergencies. For example, when the stove suddenly failed at a large event. The idea with the dishwasher saved the evening. Afterwards, I put together a menu with 50 different dishes from the dishwasher and also suggested this to my customers. The story with the toaster was similar and also gained attention. The offer was called "Cooking with a Bang" and was popular, especially among companies.
"WIKU": Does innovation always arise as a random product for you?
Marquard: Innovation can certainly be accidental, as great things can emerge from emergencies and mistakes.
"WIKU": You have worked in very different establishments in your career. What can small ones do better than large ones? And what requires a certain dimension?
Marquard: In our business, we have a very small core team that is expanded as needed. And that is the main point. Small businesses are certainly more flexible than large ones. However, they need reliable partners to be able to handle large orders. Managing an event with over 6000 guests is a true strategic game that requires a professional network. The same applies today even to the largest companies. Nowadays, these companies also rely on collaborations. (mc)