Updated on 2/22/2022 at 8:48 am
- “You can’t actually eat that”: An original chef warned the jury regarding Tim Mälzer’s creation on “Kitchen Impossible”.
- His opponent Sven Wassmer had identified Mälzer’s weak point.
- North Germans don’t really like “rabbit food”.
When Tim Malzer hates one thing, then the modern, nature-loving cuisine of the young chefs who are looking for edible greens in the forest and on meadows. When Sven Wassmer gave him exactly this task in “Kitchen Impossible”, he almost gave the jury an unpleasant experience.
The Swiss two-star chef Wassmer is “young, good-looking and also successful”. That’s exactly why Mälzer wants to teach him a lesson in down-to-earthness in Munich. He prophesies, “You will fail humiliatingly.” Because Wassmer is to cook in the small kitchen in the backyard of the lively Italian Graciela. When the tweezer chef opens the black box, he is stunned: “Are you kidding me? Lasagna?”
Simple at first glance, a challenge at first bite: “This is a perfect lasagna.” Sweetbread, veal brains and intestines and chicken liver and heart give the “Vincisgrassi” its unique taste. But Wassmer only recognizes the liver in the analysis and thinks the rest is meat.
“Kitchen Impossible”: A Swiss star chef “is just not an Italian mom”
He understands Mälzer’s message: “Turn off your head.” Easier said than done, because the perfectionist has to do without kitchen scales. The result: too little cheese, too much oil and a pasta dough that cannot be shaped. “Just like an apprentice,” Wassmer grumbles regarding his mistakes and rotates in the kitchen. “I’m just running out of broth.”
Then suddenly the fun of cooking comes with a gut feeling. He even distributes the herbs by hand: “I didn’t miss my tweezers.” The lasagna deserves 6.9 points from the jury even without the innards: “He’s just not an Italian mom.”
Mälzer’s second meanness: aspic. Annoyed, Sven Wassmer pokes around in the jelly because he hates jelly: “I don’t enjoy eating that.” When he finds out that he also has to bake bread for a butter sandwich, he loses all desire. But it gets worse. In top chef Markus Dirr’s butcher’s shop, he is supposed to help himself to the whole pig: “I have to bake bread, cook it for two days, now I have to remove the pig mask myself?” After the ingredients are complete, the preparation runs smoothly. “The bread is great,” praised the jury, awarding an average of 7.1 points. Only the jelly is seasoned too little.
When it comes to vegan “meat”, Tim Mälzer becomes subdued
Wassmer took revenge on the maltsters with greens. In the first vegan restaurant with a Michelin star, Mälzer in Zurich is to recreate carrot tartare and a barbecue and mushroom sandwich by Zineb “Zizi” Hattab. Tastes like meat but is a vegetable. Mälzer enthuses: “Incredibly delicious. Anyone expecting meat would not be disappointed.” Then he becomes meek: “I don’t think I’ve ever been so far from full points as I am today.”
He thinks his idea of smoking the vegetables is “brilliant” and “ingenious”. Only the quinoa cracker overwhelms him: “I have no idea what that is.” Then the disillusionment: the carrots taste too intensely smoked and his mushroom barbecue bears no resemblance to the original. “It tastes like shit,” so Mälzer spices it up with Ketjap Manis. “I think I screwed it up right there.” Coriander is supposed to save the taste. But the jury picked the green stuff off the bread: “Coriander has no place here.” Nevertheless, 6.6 points come together on average.
Also read: Why do you (not) like cilantro?
Mälzer seasons with Maggi and nettle – a chef raises the alarm
His hated herbal cuisine awaits him in Lech am Arlberg. Mälzer moans on the herb hike: “Self-collected spruces, herbs, root edöns, moss lumps and herb wax.” He would prefer not to open the box: “If that has anything to do with the rabbit food here, I’ll freak out!”
When he sees the fried fish with herbs, the aggression increases: “I’ve built up hatred. I’d like to beat them all up, the Wassmer and all those young splashes.”
Instead of herbs, he stubbornly uses Maggi for seasoning. Jakob Zeller and Ethel Hoon, who created the original dish, marvel at its ingredients. Above all, the garnish on the fish puts Zeller on the alert: “They were very large nettle leaves and only washed. You really can’t eat them.” When serving, he warns the jury: “You have to be a little careful. A few have fresh nettles on them. It’s better not to eat them.” The jury takes it with humor and awards 6.0 points.
Tim Mälzer congratulates Sven Wassmer on the clear victory: “Respect, Digger! Since you were there, ‘top chef’ is no longer a swear word in my world.” (ch)
© 1&1 Mail & Media/teleschau
They are the greatest on television when it comes to culinary delights. But what do the TV chefs have on the pan in real life? The video shows insider knowledge regarding the restaurants of the TV chefs. © ProSiebenSat.1
