Apprenticeship at the Bleibergerhof under Afred Süßenbacher, experience gained at home and abroad, followed by over eleven years as sous-chef at the Steirereck under Helmut Österreicher and Heinz Reitbauer, which was often named the best restaurant in Austria. His last stop so far took him home to Carinthia. In an interview with HOGASTJOB, 46-year-old top chef Manuel Ressi talks about his training, why he actually wanted to become a chef and the additional tasks in top gastronomy.
HOGASTJOB: Mr. Ressi, at the age of 38 you have already gained a lot of experience in top gastronomy in Austria and Germany. Did you always want to be a chef?
»No, it certainly wasn't my dream job as a child and I don't come from a family of restaurateurs. But after compulsory school, I had to make a decision: Do I continue until my A-levels or do I start an apprenticeship. I decided to do an apprenticeship.
Manuel Ressi
Fortunately for all gourmets! So why did you decide to do an apprenticeship as a chef?
»I wanted to start an apprenticeship in a field where there was a lot of potential, where I could earn good money and where I could experience something. And an apprenticeship as a chef was ideal. As a motivated chef, you can see the world - you can really experience a lot. That appealed to me at the time and I have never regretted taking this step.
Manuel Ressi
You spent your apprenticeship at the Bleibergerhof in Alfred Süßenbacher's kitchen and ended up in top gastronomy in Vienna after working in Carinthia and Germany.
What would you not want to miss when you look back on the past few years as a chef?
»Anyone who hasn't worked in the catering industry, especially in a professional kitchen, can't really imagine how close teamwork becomes over time. It really shapes you, it makes a big difference. You work hard and have long days in the kitchen, but with a good team it's really fun and things progress. You make friends for life. What's more, no one can take away the experiences you've had in the catering industry.
Manuel Ressi
Many young people think twice about starting an apprenticeship as a chef. The most attractive issues are pay and working hours, including weekends. How do you see it?
»If you are an Austrian chef, have a passion for your craft and have even spent time abroad perfecting your cooking skills, then you can earn good money. Because good chefs are in demand everywhere. And think about it: what other apprenticeship offers you the chance to be so creative, to work abroad and to be in the spotlight yourself? As a chef, you see the world.
Manuel Ressi
What tips would you give young chefs today?
»I'm right there with my first boss in the kitchen, Alfred Süßenbacher. He said to me: "If you want to become a good chef, learn the craft of cooking as well as you can during your apprenticeship, go abroad and come back to Austria. Then you'll be a hero." He was not entirely wrong with his statement: good Austrian chefs are in great demand internationally and you can perfect your craft with chefs from all over the world. When you come back, you don't really need to worry about getting a good job and good pay. This applies to both top gastronomy and seasonal projects such as large ski hotels. However, the most important thing is that you have to enjoy your work, enjoy cooking and develop a love of food. You can taste this passion.
Manuel Ressi
You can find out more about Manuel Ressi on the Bärenwirt website.
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