Cooking like a charlatan – A conversation with Stefan Wiesner

Cooking like a charlatan – A conversation with Stefan Wiesner

Stefan Wiesner Wurstzutaten – Courtesy of Koch Medien

 

Stefan Wiener is a renowned chef, world-known for his avantgarde natural cuisine which uses ingredients that are not the most obvious such as stones, ash and snow. In spite of his Michelin decoration and his mystical image in the gastronomy scene he calls himself a charlatan, a dilettante. “Knowledge is adjustable. You always turn it into something else before you pass it on”, he states. By making wisdom work for yourself you get away from the ideal of absolute knowledge. It ┬ástays an ever-turning wheel of progress, far from perfected professionalism. “When I started deconstructing a tree and using its ingredients like the roots, the bark and the sprouts to cook, people though I am a nutcase”, Wiesner says. “Today woodfood is becoming a culinary standard.”

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