Der Chef

As well as writing on German football and history, I also like to spend time discussing food – particularly the range of wonderful edible things one can find in Bavaria.

While I could never be a professional chef – the fear of scalding myself on a hot pan scares the living hell out of me – I do like to try my hand at producing my own culinary creations in my (increasingly limited) spare time. It’s just an evening interest so producing another website would have been a little bit too much, so I thought it might be a good idea to shoehorn it in here – and at the same time engineer some Anglo-Deutsch spin on the “chef” part of my Fussballchef handle.

Schweinshaxe mit Kartoffelknödeln (roasted pork knuckle with potato dumplings)
Schweinshaxe mit Kartoffelknödeln (roasted pork knuckle with potato dumplings)

So, if you get to see an image of some home-made Obazda or some Weissmurst mit Brez’n alongside images of those more well-known Bavarians Gerd Müller, Franz Beckenbauer and Lothar Matthäus – though one could easily confuse the Euro-2000 edition of Matthäus with a Semmelknödel – don’t be too surprised. I will also no doubt spice things up with images of some of the local delicacies I will be savouring on my regular trips to Germany.

For those who may want a little clarification, this part of the site was not inspired by the Bundesliga’s resident Masterchef Stefan Kießling – though his book Erfolgsrezepte looks great.

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