About the Chef The Daily Register "Long road led to Red Bank for honored chef" "He landed in Philadelphia on the Fourth of July,
1964, to get some experience in American cooking before returning to his native
Germany." "Nearly 20 years and one change of citizenship later, Dieter Bornemann is still here, and last night the Borough Council recognized his efforts -- in this country and in the borough -- with a special resolution. We think he's an example," said Mayor Michael J. Arnone, explaining the resolution honoring the proprietor of The Little Kraut Restaurant." "After training at the Culinary Institute in Heidelberg, Germany, Bornemann worked as a chef in Zurich, Switzerland, the Hotel Richelieu in Lyons, France, and a summer resort in Cornwall, England, all before he was 22." "The trail from Bornemann's native Cologne, Germany to Red Bank is a long one, punctuated by stops at restaurants in Switzerland, France, England, Philadelphia, New York, and Las Vegas. He has worked as a chef, among other places, at the Four Seasons in New York and at Caesar's Palace, Las Vegas, where he once served steak au poivre to none other than Frank Sinatra." "When he came to this country, it was as a chef at the Philmont Country Club in Philadelphia." "He started out in 1971, with a luncheonette on the current site of Everyone's Cafe. It was a luncheon counter with ten stools and four tables. It served one meal a day at the tables, with appetizers at the counter. But after six months people were standing against the wall to get to the counter." "He convinced the bank officers to lend him remodeling money, and successfully transformed the luncheonette into a tiny, intimate restaurant with ten tables, where he stayed until moving the restaurant to its present location." "With four chefs to keep his customers satisfied, Bornemann says he spends less time in the kitchen these days. But he is still a keen observer of the habits of the American palate, and what he sees makes him happy." German Potato Pancakes Ingredients: Preparation:
Good Luck! And no flour please! Guten Appetit! |
