Dieter Müller and the "Chef of the Year"

FREIBURG IM BREISGAU. On 21 October, the final of "Chef of the Year", the most important cooking competition in the gastronomy industry, will take place at the Kameha Grand in Bonn. This year, the competition is dedicated to the three-star legend and jury president Dieter Müller. The six finalists will honour Dieter Müller's style of cooking in their competition menus. A highlight of the evening will be the laudatory speech by well-known radio chef Helmut Gote. The winner will also receive a special gift from Dieter Müller.
Tribute to Dieter Müller at the final of Chef of the Year

This year's final of "Chef of the Year" is all about Dieter Müller. The six finalists will battle it out for the title in a nerve-wracking live competition, honouring the three-star legend by creating competition menus that pay tribute to his unique cooking style. Many of his long-time companions and industry colleagues will also be present to share this special moment with him. An emotional highlight of the evening will be the laudatory speech by well-known radio chef and journalist Helmut Gote, who will honour Dieter Müller's outstanding career.

Dieter Müller himself is very pleased about this honour: "It is a great honour for me that the final is dedicated to my cooking style. It makes me proud and I am excited to see what the participants will make of it. But I don't want it to be measured too much against my personal cuisine. I'm open to new interpretations and hope that the young chefs can show their own signature style and perhaps surprise me too."

The final of "Chef of the Year" offers trade visitors the chance to experience the most exciting live competition up close and to network with the best chefs in the industry. An exhibitor area with over 25 stands presents innovations and culinary highlights. The day will conclude with the festive awards ceremony and the legendary kitchen party, where guests can chat to top chefs and judges such as Viki Geunes, Torsten Michel, Mike Süsser, Rosina Ostler, Thomas Schanz and others in a relaxed atmosphere.

On 10 October, the organisers of the "Chef of the Year" competition conducted an interview with three-star legend Dieter Müller. In this interview, Müller talks about his impressive career, the importance of the competition, his kitchen philosophy and the challenges facing the next generation of chefs.

What do you particularly like about the "Chef of the Year" competition?

Dieter Müller: The Chef of the Year is a great competition because it provides a platform for young talent and promotes team spirit. It is an excellent advert for the catering industry and for young talent. I would like to see even more chefs actively supporting this competition and motivating their staff to take part. The competition is like a loudspeaker for the entire industry and gives young chefs the opportunity to present themselves and learn from experienced professionals. It is so important to promote young talent and give them the chance to step into the public eye.

What do you expect from the menus of this year's Chef of the Year finalists as a tribute to your cuisine?

Dieter Müller: It's a great honour for me that the final is dedicated to my style of cooking. I'm excited to see what the participants will make of it. But I don't want it to be measured too much against my personal cuisine. I am open to new interpretations and hope that the young chefs can show their own signature style and perhaps surprise me. It's about preserving your own style while drawing inspiration from tradition - it will certainly be an exciting experience for everyone involved.

You have had an impressive career and are still very passionate about it today. What has driven you over the years?

Dieter Müller: First and foremost, the biggest motivation for me has always been happy and satisfied guests. For me, the enthusiasm of the guests is the true reward of this profession. It gives me the motivation to keep going. As long as I can still do this so well, I want to continue to serve as a role model for the next generation and support them with my experience and knowledge.

What philosophy did you live by in your kitchen? What was particularly important to you as a chef?

Dieter Müller: Discipline is the basis for success, but I've always made sure that people are allowed to laugh in my kitchen. We created a good balance between a high level of professionalism and a positive working atmosphere. For example, my wife often baked cakes for the team on Saturdays and it was always a nice moment before we started serving. In addition, it was always my aim to be a role model, but also to leave room for the creativity of others.

How do you see the development of top gastronomy today? Are there any differences compared to the past?

Dieter Müller: Cuisine has developed a lot and become more international. German cuisine used to be more down-to-earth, but now many influences from French, Mediterranean and Asian cuisine have found their way in. What I miss a little today is the variety in the menus. Many restaurants now only offer a fixed menu without à la carte options and leave little room for guests' individual wishes. Flexibility is sometimes lacking, and I think that's a shame, because I still believe that the guest is king and should be treated as such.

Is the pressure to achieve stars more of a curse or a blessing for chefs?

Dieter Müller: Three stars are of course a dream goal for many, but they also mean enormous effort. The pressure to achieve and maintain this accolade can lead to more stress and less financial profitability. A thriving one or two-star restaurant can often be more successful and offer the chef more satisfaction and quality of life. It is important to focus on high quality without being overwhelmed by the pressure of star ratings.

What do you see as the biggest challenge for the next generation of chefs?

Dieter Müller: The biggest challenges today are definitely the working conditions and retaining good staff. Many young chefs have families and want regular working hours, which is not always easy in top gastronomy. It is therefore important that the profession is lived with passion. It's not just about culinary performance, but also about the willingness to constantly reinvent yourself and adapt to changes in the industry.

Are there any preconceptions about Michelin-starred cuisine that you would like to dispel?

Dieter Müller: Yes, the classic prejudice is: small portions and expensive. That's typically German. In a good Michelin-starred restaurant, you get high quality and creative cuisine that is orientated towards the wishes of the guests. I think it's a shame that some people think that Michelin-starred cuisine is unapproachable and elitist. It's about creating special experiences that people remember for a long time.