Holger Stromberg
"Two minutes a day thinking about what you put in your body - that's enough!"
Holger Stromberg has experienced a lot and has even more to tell. We met the exceptional chef in his event kitchen Kounge in Munich and talked to him about the quality of our food, sustainability in the kitchen, the color of olive oil, what he avoids, how to get children excited about food, his five theses for healthy eating, and much more...
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What makes a Michelin-starred chef stand out?
Perhaps the gift of not only looking into pots but especially beyond the plate - do you need glasses for that? Unlikely, but possible. Holger Stromberg certainly wears his trademark like no other, and the fact that he has entered culinary new territory with his knowledge and understanding of food has fundamentally changed not only the plates of the football players.
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Can a turn be too short?
Yes. Even when the camera batteries were empty, it was far from over for our team behind the camera. Of course, no one wanted to miss out on the food, and the numerous anecdotes and information from the star chef were reason enough to postpone the end of the shoot.
Interested in more?
You can listen to the complete interview with Holger Stromberg here in the podcast:
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