Since Friday, the Hotel Berlin, Berlin has now a world champion silver mdealist among its ranks in the person of Susanne DeOcampo-Herrmann. The hotel's sous-chef won the silver medal at the Culinary Challenge in Singapore together with Germany's national team of chefs. The competition, which is only held every four years, is regarded as an ideal opportunity for leading figures in the culinary arts to come together and show off their expertise. For three whole days, nine teams from three continents competed with each other to be best in the kitchen.
The German national team, comprising ten chefs, entered three categories. In the warm cuisine, where each team had to prepare a three-course menu for 85 people, the German team won the silver medal. They even achieved gold in the "cold cuisine" category. Susanne DeOcampo-Herrmann was responsible for the cold exhibit, or more precisely a warm hors d'oeuvre displayed cold. The final then involved cooking a "black box menu". The teams only found out the ingredients for the three-course menu an hour prior to the start. The German chefs managed to come second behind the team from Singapore in this discipline.
All dishes were prepared and cooked jointly in the team. The sous-chef of the Hotel Berlin, Berlin, who has already collected diverse international experience in her career, is delighted by the success of her team. The 30-year-old spent two months of intensive preparation for the international cooking contest. "I was fortunate to have perfect training conditions at my workplace. The hotel supported me in every conceivable way." The last few weeks witnessed a flurry of training - cooking, researching and planning - practically every day, both before, during and after work.
Susanne DeOcampo-Herrmann has been delighting guests with her culinary creations for a half year now in the Hotel Berlin, Berlin, an establishment famous for offering exquisite cuisine.
The chefs of the top German team will soon come together again after their tremendous achievement in Singapore. The venue will be the Hotel Berlin, Berlin - but not the kitchen this time. "We'd like to honor the outstanding achievement in Singapore by inviting the entire team to come and enjoy a special weekend of luxury in the hotel", states Managing Director Cornelia Kausch. And one thing is for sure: The chefs in the capital's third largest hotel will have some critical guests.
The German national team, comprising ten chefs, entered three categories. In the warm cuisine, where each team had to prepare a three-course menu for 85 people, the German team won the silver medal. They even achieved gold in the "cold cuisine" category. Susanne DeOcampo-Herrmann was responsible for the cold exhibit, or more precisely a warm hors d'oeuvre displayed cold. The final then involved cooking a "black box menu". The teams only found out the ingredients for the three-course menu an hour prior to the start. The German chefs managed to come second behind the team from Singapore in this discipline.
All dishes were prepared and cooked jointly in the team. The sous-chef of the Hotel Berlin, Berlin, who has already collected diverse international experience in her career, is delighted by the success of her team. The 30-year-old spent two months of intensive preparation for the international cooking contest. "I was fortunate to have perfect training conditions at my workplace. The hotel supported me in every conceivable way." The last few weeks witnessed a flurry of training - cooking, researching and planning - practically every day, both before, during and after work.
Susanne DeOcampo-Herrmann has been delighting guests with her culinary creations for a half year now in the Hotel Berlin, Berlin, an establishment famous for offering exquisite cuisine.
The chefs of the top German team will soon come together again after their tremendous achievement in Singapore. The venue will be the Hotel Berlin, Berlin - but not the kitchen this time. "We'd like to honor the outstanding achievement in Singapore by inviting the entire team to come and enjoy a special weekend of luxury in the hotel", states Managing Director Cornelia Kausch. And one thing is for sure: The chefs in the capital's third largest hotel will have some critical guests.
