Servus

We are food for flexitarians from Munich and friends since the fifth grade. The two of us started food blogging and our relationship to food could not be more different. One is a cook, the other a student. But both with heart and soul and with the united goal of cooking with a reduced meat consumption. In addition, sustainability of regional foods and especially animal products.
We hope to inspire you with our blog for new things !

We are food for flexitarians

Tobias

Heinzi - Grisu - Rudi

I thought the high school was great, but I enjoy cooking more. Since my apprenticeship as a chef, everything has revolved around food for me. I'm currently letting my passion run free and having fun in a 2-star restaurant. Oh yes, and yet I always like to eat simple home cooking or the kebab next door.

Late night snack?

Tobias with Heinz Winkler

Leberkassemmel + good night beer

How did I get into cooking?
Well, first of all I went to school as normal. And yes, just because you graduate doesn't mean you have to study. You should always do what you enjoy the most. For me that was cooking.
I discovered my passion when I was cooking dinner for my best friend at home for 5 days in a row during the 10th grade. His parents were on vacation and my best friend was more than a bad cook. He needed a yellow post-it from his mum to switch on the oven. Still, the result was a rock-hard pizza that could be smashed on my head. So I cooked him his favorite dishes such as saltimbocca with white wine sauce and pasta. Of course, I had already enjoyed cooking before that, but of course my best friend confirmed that he liked my food very much.

The moment I realized that I wanted to do a culinary apprenticeship after graduation, was insane. I did not want to do my apprenticeship in some “casual” restaurants. No, it should be something special. A cuisine that is known in “haute cuisine” (French for sophisticated cuisine). A kitchen that is respected by other chefs, a kitchen that has the best awards. I wanted to study in the Champions League of chefs.

After all, I applied to the best restaurants in Germany with the best awards. At the end of my applications, I really had the chance to start an apprenticeship with the legendary Heinz Winkler in Bavaria. This was my dream. The following years of training were very stressful, but I also learned a lot. I also chose this path personally and have not regretted anything so far.

Actually, I wanted to write down other important key data about myself such as: does a lot of sport etc. However, that would be a big lie. As I said, my life is FOOD.

Hey you prime filet. I'm Max from Munich and born to be a connoisseur!

The south of Bavaria is surrounded by wonderful nature, which I felt connected to from an early age. In every free minute I find myself between man and nature. I am either reflecting in the middle of lush green forests or looking for an inspiring and sociable conversation. Mostly recognizable with a big smile and wild, curly hair, I enjoy the hustle and bustle in a café.

Before I decided to go to college, I made all kinds of coffee and worked as a barista. Then I first had to see the world. With a one-way ticket I have traveled around the globe and collected a wide variety of impressions of people, culture and very different foods. From the Tokyo to the kava session on a small deserted island of Fiji, everything was there. Kimchii and 1, 2, 5 bottles of soju were of course not missing.

Then it was time to enroll at the university. In addition to many parties and building up new friendships, disciplined learning in the library was also part of everyday student life. After being surrounded by smart books for a long time, I noticed that the bookshelves were slowly draining my inspiration. Every day during the exam phase was dry and the enjoyment of life was quickly lost. So I decided to make this bleak phase a little more colorful. Brush and paper didn't impress me at all.

The best distraction from studying was the stove. After I looked 8 times in the refrigerator and the 8th time there was nothing tasty about it, the procrastination had to stop. Mama always conjures up something out of that stuff too, so I can do it too. At least I can try. Now I can cook the pasta without a timer and sometimes a poached egg falls on my breakfast plate. But hey, enough with showing off. Most dishes always sound exhausting and nobody wants to stand in the kitchen for more than 30 minutes ... How do you present simple dishes in an exciting and crisp way? I want to show you!

What's etching up ?!

Despite poor cooking skills, I discovered my passion at the stove during university. After the third semester, I felt like something new and picked up the wooden spoon myself. Did I mention that I love coffee? Dude, that stuff is so nice!

Favorite starter?

Beer with Soju Grapefruit

Max

our inspiration

The beginnings

It all started with food for flexitarians during the first Corona Lockdown.

Tobi missed his daily work of 14 hours in the star kitchen and Max couldn't see noodles anymore. Thereupon we started to cook together. Our dream was to get away from three meals a day full of meat and fat. Max was directly quite amazed that there were other foods besides pasta with Bolognese. So we started cooking more vegetarian in different ways each, then taking descriptive photos and posting them on the Internet. All for the one goal to bring our friends and the environment closer to the flexitarian diet. We want to inspire people with our dishes and encourage them to try new things at home.

Get inspired by food for flexitarians!