Stefan Schafer

 Stefan Schaferp1040205 1024x576 Stefan Schaferp1040242 300x168 Stefan Schafer    p1050059 Stefan Schafer     My name is Stefan Schafer, I’m a chef from Germany, living in England in the moment. This site is mainly about new ways of preparing food, new techniques of processing and plating food, or just about the highlights of my daily work. I hope there is something in it for everyone. Please feel free to share comments and ideas, steifan@hotmail.com. I try to update the blog daily and to keep it fresh.

enjoy the site …….


  1. paul 04.02.09 / 1am
    1

    very impressed, with the food and your ideas, were are you working in england at the moment, looks like a good place to come to eat!
    look forward to seeing more updates put you in my favorites!!

  2. Susanne 09.23.09 / 10pm
    2

    Hi Stefan!
    Tolle Bilder, tolle Gerichte!
    Wenn man das Englische mit dem automatischen Übersetzungsprogramm übersetzt hat man richtig was zu lachen! :-)
    Und wenn ich schon mal hier bin, hinterlass ich auch einen gruß.

    Grüßle Susanne

  3. Brent Mills 11.05.09 / 6pm
    3

    Hi
    Brent from Jeffreys Bay, South Africa
    I own two restaurant and I’m the chef in the one…
    Your food is a true inspration.
    Wow

  4. PAUL RUDZINSKI 01.09.10 / 5pm
    4

    HI STEFAN, LOVING YOUR WEBSITE! BRIEFLY HOW DO YOU MAKE THE PARSLEY SOIL?

  5. Stefan 01.10.10 / 12pm
    5

    hey Paul, it’s actually quite simple,

    300 g dried potato bread ( or a other substantial bread )
    150 g flat parsley, roughly chopped
    10 g thyme
    peel of 1/4 lemon
    pinch sugar
    cracked pepper
    maldon sea salt

  6. PAUL RUDZINSKI 01.12.10 / 2pm
    6

    HI STEFAN, ME AGAIN! WHAT ABOUT THE BEST WAY OF MAKING A APPLE ESPUMA/FOAM?

  7. Luke 07.21.10 / 9pm
    7

    Hello my name is Luke, I found your page while i was looking up garnish ideas. Let me say your presentation is out of this world! I would give anything to be able to cook along side and watch your techniques! I have only been cooking for about five years professionally beings i am only 20, but it’s chefs like you who give young guys like me passion to explore food in ways that were one time unthinkable. Thank you for your pics, I’m going to be saving your page for further use and i can’t wait to see what you post next. Luke

  8. Holly Bass 10.23.10 / 11pm
    8

    Curious about the hickory ash beef. Love the color! Did you make the ash yourself or use commercially available ash? Also, is there a limit to how much ash one can safely eat?

  9. Stefan 10.28.10 / 7pm
    9

    Hey Holly, i did use ash i got from smoking with Hickory wood, that way the ash got the flavour of brandy as well…….
    I don’t know about the healthy limit of how much you can actually eat, i was more looking after how much is to much for the beef.
    The ash is not something you can feast on.
    Good luck with the ash
    Stefan

  10. Brett Lynch 04.04.11 / 8am
    10

    Hello there Chef,
    I just stumbled upon your website and love it. I am currently attending CIA Greystone here in St. Helena, CA and am inspired by your works. I was just wondering what restaurant you are the Chef of because I would love to dine there someday and see your fine work first hand.
    -Cheers-
    Brett

  11. Lesley 12.05.12 / 6am
    11

    Your culinary skills and presentation ideas are truly amazing. What a great talent you have.

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