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Stefan Mueller
Background
From Riedstadt /Goddelau Germany, he apprenticed at the age of 15, working 3 or
4 days in a restaurant and completing 1-2 days of schooling in Frankfurt,
Germany. He did this for 2 1/2 years with high marks and finished school early.
Trained
At the age of 18 years he completed 18 months of mandatory Navy service. Stephan
traveled extensively across the country with the catering business he worked
for.
Worked
He worked in Switzerland for 1-1/2 years. Since he moved to Canada in
1990, he worked at Canadian Pacific properties in Kananaskis, Alberta, the
Algonquin in St. Andrews and the Delta in Saint John, NB. Stephan has worked at
the Beausejour as Executive Sous Chef for the past 5 years, and in February of
2000 he got promoted to Executive Chef.
How he got into cooking
His father was a butcher and sausage maker and he worked with his dad as a child.
First thing he ever cooked
Grilled sausage on the family barbeque with his dad at the age of 4.
Favorite Place to eat
"Windjammer's - where they have innovative, new ideas for traditional foods."
Recipe Tip
"Drain but do not rinse pasta so as to allow the sauces to stick to the pasta."
What he'd be if he weren't a chef
A carpenter because he likes molding and creating, or a hobby farmer to do his
own gardening.
Favorite Kitchen Tool
A good thick steel German knife and a good sandstone for sharpening.
Menu Bomb
He remembers making Oxtail soup, thinking that the name of the soup alone made
the people hesitant to try it.
Français
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