Anja

I have always been a food lover not shy to try anything I would come across. My mom still remembers (and isn’t shy to tell anyone who wants to hear) how I would sneak into our pantry at the age of three or four and reappear with a huge chunk of speck between my little teeth or having my mouth full of flour (imagine the mess I made!). It was only a few years later that I was slowly introduced to the great art of cooking. Even though my mom is a fantastic cook and to this date prepares my favorite meals whenever I visit, it was my grandfather who got me excited about cooking. I remember him in his kitchen preparing the most delicious meals - not by following any recipe, but by trusting his taste buds. It was this type of cooking he exposed me to when he involved me in the daily cooking. He made me taste half-done dishes, asking to name all the ingredients he had already put in and to define the ones that were still missing to make the dish taste the way we wanted it to taste. This way I learned to “listen” to the ingredients, to “see” the wonder of turning some simple ingredients into a tasteful meal, and to “feel” what cooking is all about. A truly sensual experience!

Growing up in East Germany, the list of available produce and ingredients was limited to local products. Nonetheless, my childhood plates were always filled with fresh and tasteful dishes, making me appreciate simple ingredients such as cabbage, potatoes, carrots, green beans, or apples. The most basic ingredients can make an amazing dish, and to this day I don’t get tired of these simple German dishes.

Years later, when I started to travel and live in different parts of the world, the most exciting part for me was to explore new ingredients, fruits and vegetables never seen before, unknown dishes and flavors. In Switzerland I found the greatest cheeses and some authentic Swiss specialties along with some new friends who loved to cook just as much as I did. For the first time, cooking wasn’t a thing to do on my own, but an evening-filling cooking spree filled with great conversations, lots of fun and luscious meals. In Los Angeles I immersed in the sheer inexhaustible world of food from all parts of the world. I became a sushi-lover and a Persian-food addict, got to appreciate Korean food and Indian and simply couldn’t get enough of all the great restaurants the city has to offer. In Miami, Cuban and Caribbean food became my daily bread. And my appetite for new ingredients and new recipes hasn’t died since…

10 Q&A's

What makes you smile?

My daughter, a kiss from my husband, sunshine

What's the life lesson so far?

"The future belongs to those who believe in the beauty of their dreams." (Eleanor Roosevelt)

What do you have for breakfast on a regular day?

A large homemade cafe latte, bread and butter, sometimes honey or homemade jam

Three foods you could easily live without?

Brussels sprouts, poultry, chocolate

Three foods you could never live without?
Good coffee, good bread, dessert after dinner

Your newest crave?
After months of being on a pregnancy diet: a glass of Spanish cava

Blueberries, raspberries or strawberries?
All three of them - the more the better

If on a stranded island, and you had one choice, which would it be? Steak and potatoes? Cheesecake and berries? A hot shower and then a walk on the beach with your favorite model/actor?
Cheesecake and berries

Which food, fruit, or vegetable best describes you/your personality?
An apple - nothing fancy or posh, a simple fruit with great flavor, grows everywhere (Germany, Switzerland, California etc.), is at its best with abundant sunshine

What would you cook if George Clooney came over for dinner?
All my signature dishes - it worked to win over Roland, so I'm sure it would work for George, too: potato soup with a twist, Moroccan chicken, and a molten chocolate cake


Here some pictures of where I live, cook and eat...