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Axel Begner
Background
Born in Gelsenkilchen, Germany.
Trained
Formal study at a Hospitality School in conjunction with a hands-on work
experience at a local Restaurant. Head Chef was French-German disciplinarian
within a brigade of 20 Chefs, Graduated with Chef and Pastry Diplomas.
Worked
Worked at various positions including Cruise ships and even at the St. Anna Hospital in
Herne, Germany, "It's where I met my lovely wife, she was working in the
Hospital as a dietician." Together they opened a cozy little Hotel in
Wermelskirchen, consisting of eight rooms and had a dining room that sat one
hundred and twenty guests.
How he got into cooking
"I'm not exactly sure, it was something that I just loved to
do." It was said that when his mother would make Beef Rouladen, Axel would sneak into the kitchen
in the middle of the night to eat all the wonderful gravy. This of course was a
great surprise to his mother the next morning when finishing the dish.
First thing he ever cooked
"Potato Croquettes."
Favorite Place to eat
"Da Maurizio's in Halifax, Simply the best fresh tuna anywhere! Outstanding
Carpaccio."
Recipe Tip
"For the best scalloped potatoes make sure you slice the potatoes as thin as
possible."
What he'd be if he weren't a chef
"Race Car Driver."
Favorite Kitchen Tool
"An Italian electric Pasta Machine, I can't remember exactly how many German
Marks it was, but it was worth it!"
Menu Bomb
"Blood or Black Sausage; It's wonderful, in Europe it's eaten everywhere"
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