Bernd Bachofer

In Their Words “At Jörg Müller, I learned that business administration is also important in cooking and that everything should be used that comes to the table, down to the rooster's comb.” “I like it sweet, and that is why I place a great deal of value on quality in pastry.”

Recognition

Training at Hotelfachschule Heidelberg came before the first professional step as an apprentice cook at Gasthof Hirsch in Kernen im Remstal. From there, the path moved to Head Chef at Offizierscasino in Dillingen an der Donau, then to Zauberlehrling in Stuttgart (1998–2002) and Zum Hirschen in Fellbach (1999–2003). Each position added responsibility, but the through-line stayed technical: discipline in the kitchen, control under pressure, and the kind of progress that comes from repetition rather than speed. That progression also points to a broader kitchen ethic. The remarks Bernd Bachofer made about Jörg Müller frame business administration as part of the craft, not separate from it, and treat full use of ingredients as a working standard, down to the rooster's comb. The other point he makes is equally plain: sweetness matters, and pastry quality deserves serious attention. Taken together, those positions describe a cook concerned with both management and finish, with savory production and pastry held to the same standard of care. From 2003, the role at Bachofer in Waiblingen joined the kitchen and the management side in a single post: chef and sole managing director. Read against the earlier posts—Gasthof Hirsch in Kernen im Remstal, Offizierscasino in Dillingen an der Donau, Zauberlehrling in Stuttgart (1998–2002), and Zum Hirschen in Fellbach (1999–2003)—it shows a career built toward a house shaped from the stove outward.