Frank Rosin redet Klartext! [Starkoch Interview]

The chef as a fool, beaten up, underpaid, and trapped in a 6-day workweek... Those days are over, at least according to Frank Rosin, Michelin-starred chef and star of the docu-soap "Rosin's Restaurant." In this ROLLING PIN interview, the industry expert talks about the shortage of skilled workers, chefs glued to their kitchens, and dishes that resemble Porsche turbos. He explains why one must appear worldly, what a business education has to do with the restaurant industry, and why amateur chefs on "The Taste" are superior to many professionals. "I can't take the price, nobody pays that." Frank Rosin explains how it's done. About the person: Frank Rosin is a Michelin-starred chef, TV star, and industry insider. As a professional, he advises struggling restaurants and pubs on his TV show and successfully runs his own two-star restaurant, "Rosin," in the tranquil town of Dorsten. He is also a member of the "Junge Wilden" (Young Wild Ones), a chefs' association whose members include Stefan Marquard. Follow ROLLING PIN: Magazine subscription ► https://www.rollingpin.com/abo Facebook ►   / magazin.rollingpin   Instagram ►   / rollingpinmag   Web ► https://www.rollingpin.com