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EXPATRIATES IN MAURITIUS
» 28 Dec 2015
LIFESTYLE

A German by birth, Chef Hans Jürgen Gorsler has been in the hospitality industry for almost 45 years. He started off his career at a high
profile restaurant in Frankfurt in the 1970s. Ever since then there has been no looking back

The chef's passion for cooking dates back to his school days. "When I was a small boy, I helped my mother around the kitchen. She taught me how to make salads. On family lunches and get togethers, I would always help out with the cooking. Becoming a chef was a childhood dream." During his career, Gorsler has been associated with some of the world's most prestigious restaurants located in Canada, China, United Kingdom, Kuwait, Abu Dhabi, Bahrain, and most recently, Dubai. Today Gorseler is the new Executive Chef of Maritim Resort & Spa Mauritius. Everything related to the kitchen, including menu creation, staff management and other related culinary activities fall into his domain. Hence, an early start to the day is a must for him.

When asked about his best tenure to date, the chef shrugs and says, "Every place has something special about it, something to inspire you to learn. I've enjoyed all my tenures up till now and Mauritius surely seems very promising. The weather, the people, the food — all are great.” In the contemporary era many chefs seem to have forgotten what culinary art is all about; it is not about the fame and glamour, it is not about what the food looks like....it is about the raw product, about the food itself, the guests that grace our tables. It is about remembering the past, our rich history and of course moving forward. Gorsler is one of the few modern day chefs who still considers cooking sacrosanct. "As a chef, you must love your job. Cook from your heart; otherwise don't do it all." We are glad to have him as a Lifestyle guest with us and below are some questions he has answered for us.

HI HANS, WHERE ARE YOU FROM?
I was born in Frankfurt. I have completed by apprenticeship as a Chef in 5 star hotels such as Intercontinental, Four Seasons, Hilton, Starwood and Maritim. This has enabled me to work in various countries such as Germany, Switzerland, Canada, Kuwait, United Arab Emirates, Turkey, Bahrain, Thailand, Indonesia, Malaysia, China and now in Mauritius!

WHAT WAS THE MOST IMPORTANT MILESTONE OF YOUR LIFE?
Of course my best and happiest moment in my life was when I met my wife and our wedding day.

ARE THERE ANY LIFE-CHANGING LESSONS, IMPORTANT MILESTONES, EVENTS, OR PEOPLE IN YOUR LIFE THAT HAVE MADE AN IMPACT OR HAD AN INFLUENCE ON WHO YOU ARE TODAY?
My biggest event in which I have participated with the team was in Shanghai for the Tennis Master Cup. That along with the farewell dinner of Mr Lacoste and some VVIP functions. For instance, recently I cooked for 9 Prime Ministers from South Asia at the Asian Summit Function. Another important career milestone was the Culinary School by Robert Mondavi in California, it really was an incredible experience.

WHAT BROUGHT YOU TO MAURITIUS?
I was very interested to see this new country with a new culture.

DO YOU ENJOY WORKING HERE?
It is a very interesting challenge to work here for the well known German Hotel Company Maritim.

WHAT ARE THE THINGS YOU ARE PASSIONATE ABOUT?
Nature, sports and culture.

WHAT DO YOU LOVE MOST ABOUT LIVING HERE?
The nice people of Mauritius.

WHAT IS YOUR DEFINITION OF HAPPINESS?
To be able to work with the kitchen team very closely and not at a distance, ‘WHEN LOVE AND SKILL WORK TOGETHER, EXPECT A MASTERPIECE.’

DO YOU HAVE ANY CLOSING COMMENTS OR OTHER INFO YOU WOULD LIKE TO SHARE?
I must say, that after all I have seen around the world, but here in Mauritius I feel it is a very positive experience which is different from all the rest. So, Thank you for all the warm welcome !!

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La bonne fouille

chamarel
 
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