Marcel Biró, one of the most successful chefs in the United States, has a slogan: Claiming the traditional European flavors. In his book Biró: European-Inspired Cuisine, published by Gibbs-Smith, shows this proposal. "The center of my book is to demystify the classic European cuisine. Many were attracted to fast food and the recipes for 30 minutes, but there is a large kitchen area that appreciates tradition. But when preparing a dish is intimidating. That went into action with my recipes, Marcel explains in an interview.
definitely adds, I see a return to the old kitchen. It is something that is already happening in Europe, while in North America have fertile innovations of chefs such as Ferran Adria.
But Marcel is more than an apostle of traditions. It is an authority on consulting to restaurants and a figure in the media, through programs like The Kitchens of Biro, a PBS reality show foodservice.
"Half of the program is reality, and the other carries the traditional cooking segments. I stand before the camera up to 12 hours. I am in the camera because I want to portray what is really business.
"There are bad days and obviously we get stressed. But my work is based on respect for food artisans, who work with me and guests. I can be more relaxed cook. This gives balance to the program is anything but sensational. "
And if anyone doubts their entrepreneurial skills, talent is proof of his restaurant, opened in the last point you might think: Sheboygan, Wisconsin.
"I liked the challenge of opening it in a community that had never heard of a kitchen like mine. If you can survive here, you survive anywhere.
"is only two hours from Chicago. Biró, which opened in December 2002, is a fine European restaurant and wine bar. In July 2004 we opened Ó, Biró company's casual. "
"There is a resettlement of casual cuisine. Gone are the days of high French restaurants. Diners want to relax and enjoy a comfortable meal, "he reflects.
Behind the curtain Marcel's case is unique. Born and raised in socialism in the former East Germany.
"My roots left mark. I experienced the challenge of creating unique dishes with limited products, and tools of my own making. We worked with what we produced, it marked my appreciation for seasonal cuisine.
"I learned to experiment, but also to respect and preserve as a precious food. The ability to work with food is a privilege that should not be taken lightly. "
Born in 1973, started cooking at age six in his father's business. He entered the school at 15 and 21 was as Chef Instructor. Taught during the day while at night was in the kitchen.
At 24 years was one of the youngest European history titles such as Master Chef de Cuisine. Worked in Germany, France, Italy, Spain, Switzerland, Austria, Hungary, Lichtenstein, and now in U.S. with chefs such as Emile Jung, three-star Michelin Au Crocodile.
"I had many teachers. I took something from everyone and I developed my style. My influences have been François Geiger and Wolfgang Wolfgang Runge and Masser. Jung also learned a lot, but my main mentor was my grandmother, "says the former chef of German Chancellor Helmut Kohl.
Teamwork Biró says that the most successful chefs are businessmen first, and then cooks.
"It's sad, but it is the nature of the business. Success involves TV shows, books, many restaurants and more businesses alternates. Fame and fortune go hand in hand with being out of the kitchen. "
Teamwork is essential, he adds. Took six months to record the first 26 episodes of the program. At that time I opened a new restaurant and wrote a book, in addition to attending my first restaurant, school and consulting firm.
"I'm not afraid to hire great chefs. You are good when you have a good team. It is important to prioritize. I know my strengths and if a project does not go to my profile let him aside, "stresses.
In the case of the restaurant, highlighted his hope that the guests think that was the best meal of their lives, even if you have visited before.
"This is not a business for poor, everything must be perfect. I always say that the team loves what he does. It is the feeling that the guests must arrive before trying my food. " Love
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Regarding his relationship with his wife and partner, Shannon Kring Biró, Marcel says: "We are married to our work, which is the only way for us to be united.
"Anyone who tries to keep a marriage to a restaurant business knows it is not easy. We are lucky, our skills are complementary. His experience in marketing and media is ideal for what I do. She does her part and respects my experience in the kitchen. Have equal responsibility for the success, as well as everything that comes ahead, "he says.
Biró rules chef
basic considerations for the success of a restaurant
• The location is very important. Many times I have been of the idea of \u200b\u200bsettling fantastic places because they are in the wrong place.
• Patience. A good PR team can make an impact and succeed from the start. Sometimes, however, is slow, and need not despair.
• Training. We give each employee a handbook of procedures and a menu guide whenever there is change in demand, ie, four times a year. A new element in training a month passes before reaching the hall, and is essential to have memorized all the information.
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