`I cook intuitively and instinctively for the most part. I’m more the lazy than the industrious type. On my menus, you won’t find any of those typical German overachiever dishes – the ones that lay the food out horizontally across the plate in an orchestration of colours, textures, varied treatments of the same ingredients and lots and lots of components. With something for everyone, dishes like that are a kind of insurance policy for the chef.
No guest can claim the chef was slacking on the job or hadn’t cooked themselves senseless.The opposite of the overachiever dish can be found on “The Taste” – where the spoon epitomises vertical cooking, or, as food critic Jürgen Dollase might put it, “the full chord”. The photo shows the remains of a misadventure in sophisticated plate presentation, born of an attempt to mask my perceived culinary inadequacies. And what could be better than devouring one’s own failures? It was tasty in any case.`
🎤 Interview with Max Strohe: ‘I have to be able to be myself ’