In conversation with Andreas Senn - about the joy of cooking
10.06.2022
from Max
Cooking can be so easy - when friends are at the table
Andreas Senn is one of the 100 best chefs in Austria. The Michelin-starred chef has been running the SENNS.restaurant in Salzburg's Gusswerk since 2015. His professional career began in 1995 with an apprenticeship at the Wellnesshotel Schalber.
He spoils visitors there with light and innovative creations. Being close to his guests is particularly important to him. In an interview with HOGASTJOB, Andreas Senn presents his philosophy of modern Michelin-starred cuisine. He talks about what inspires him, how he rediscovers his profession day by day and what young and aspiring chefs should bear in mind when choosing a career.
Interview with star chef Andreas Senn
"If you never leave the beaten track, you will only arrive where others have already been", is the motto of SENNS.restaurant chef Andreas Senn. This philosophy is also reflected in his creations - light, innovative and yet down-to-earth.
A different take on Michelin-starred cuisine: Why is it so important to you to abandon old conventions and keep trying out new things?
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Good food should make you happy - it is the greatest praise when an evening in a Michelin-starred restaurant brings joy. The days when laughter in a restaurant was frowned upon are long gone. My primary concern with SENNS was to create the kind of place I imagine a modern restaurant to be: guests should feel at ease in the restaurant, and preferably in a relaxed and light way.This is achieved through transparency and openness. Our chefs are not hidden away in the kitchen. The keyword is interaction, both on the part of the guests and on our part. This is done far too rarely these days. I can only recommend that young chefs go out, talk to their guests and accept their reactions.
Andreas senn
Lightness is a central element of your cuisine and your dishes. What exactly does that mean? Do you consciously avoid certain ingredients?
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The feeling of lightness doesn't just come from our dishes - it's also about the joy we feel when cooking. In other words, we cook the way we enjoy it. Young chefs in particular should never forget the joy of cooking amidst all the hustle and bustle.
Andreas senn
Where do you draw the inspiration for your compositions from? Is there a style that has particularly influenced you or do you think that everyone has to find their own style or direction?
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It sounds a little simple, but that's exactly the secret: the perfect product is inspiration enough. When I see the individual components, for example, I already have countless ideas. In my opinion, having your own style is one of the most important qualities of a chef, along with precision and a passion for cooking.And this is exactly where you need your own focus - cooking is a creative craft , andthe next generation and even the older generation should never forget that. I will never create something unique if I don't allow myself to try things out and pursue my own ideas. Your own style then comes with time - it doesn't happen overnight, it's more of a development that is constantly progressing.The nice thing about it is that I still notice these changes in myself today. And that's a good thing!
Andreas senn
Speaking of your own style: the SENNS.restaurant in the Gusswerk is described as a place for interactive star cuisine. You've already given us a brief insight, but what else can we imagine? And how important is direct contact with the guests to you?
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Transparency and openness are aspects that are very important to me and the team. I find it incredibly exciting to see what emotions my food triggers in people. When a smile appears after the first bite, I'm happy.The same applies vice versa. Our guests should watch us, they should see our work steps - that creates a certain closeness and that is important for the guest and the chefs. We create something new and pass it on, so sharing is essential.Budding chefs in particular should also take the time to ask guests what they liked or didn't like about the dish. Criticism should be constructively received and taken to heart. This is not always successful, but feedback is very important for further development. The key is not to wait for it, but to actively ask for it.
Andreas senn
Just a few months after opening, SENNS was awarded a Michelin star - followed by a second star in 2016 and the "Chef of the Year" award in Austria. How do you manage to achieve and continually improve on these achievements and motivate your team?
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If you enjoy something, then you are automatically good at it - it goes hand in hand. The awards then come all by themselves. I also have to say that I didn't open SENNS to win stars.
Andreas Senn
HOGASTJOB bonus knowledge: You can find out exactly what the stars are all about and how they are awarded in our article on the best-known restaurant guides.
What do you enjoy most about your work? Where have you learned the most?
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Discovering new things again and again is incredible fun for me. Learning doesn't stop at a certain point, it goes on and on. Whether you're at the beginning of your training or a chef. And every new colleague, every new idea, every new flavor and every new composition brings new influences with it and you should take that with you day after day.I have learned the most from my travels: discovering and understanding different cultures and cuisines. This has had a strong influence on my career. Young chefs in particular should seek out new things.
Andreas senn
What tips can you give chefs along the way? How can they become more courageous and create new creations or what career advice can you give young people?
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In short: don't follow the beaten track, otherwise you will only end up where others have already been. You have to go your own way. Listen, learn and use your knowledge to create something new - something that bears your personal signature.Cooking is a creative profession, which should be fun and where you never stop learning. It is important to be curious and to question familiar things. Step by step, you keep moving forward - it's important to never stand still, even if there are setbacks.
Andreas senn
Do you want to make your way as a chef and delight your restaurant guests with unique creations? HOGASTJOB has summarized for you what your career as a chef could look like. You can find the right job for you - if you don't already have one - in the wide range of vacancies for (young) chefs.
HOGASTJOB bonus knowledge: Did you know that you can filter restaurants and businesses by stars or toques? Why not try it out now!
And if you want to find out more about fine dining, we recommend the interview with Vitus Winkler. He provides exciting insights into how regionality succeeds in modern cuisine.
