[et_pb_section fb_built=”1″ _builder_version=”4.22.2″ _module_preset=”default” min_height=”873px” custom_margin=”-55px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row column_structure=”1_3,2_3″ _builder_version=”4.22.2″ _module_preset=”default” custom_padding=”14px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_3″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/kaempff-kohler.lu\/wp-content\/uploads\/11541013-fdd3-4622-852d-698f5835ac0e-1-scaled.jpg” title_text=”11541013-fdd3-4622-852d-698f5835ac0e” _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Andr\u00e9ia, our passionate cook<\/strong><\/p>\n Every year, on October 20, World Chefs Day pays tribute to the passionate men and women of the art who delight lovers of fine dining with their creations, and thus contribute greatly to the cultural diversity of countries around the world.<\/em><\/p>\n Even though today the restaurant sector is not spared by automation either, it must be acknowledged that the head chef is and will remain irreplaceable.<\/em><\/p>\n At Kaempff-Kohler, head chefs are among the most important cogs that make our culinary offering so exceptional.<\/em><\/p>\n That’s why we’d like to introduce you to one of our cooks.<\/em><\/p>\n Andr\u00e9ia Pedro dressed in her professional best for our meeting. Immaculate white chef’s jacket, emblazoned with the Kaempff-Kohler emblem, hair tied in a bun, discreet makeup. <\/p>\n The smiling 38-year-old woman, Portuguese by birth and mother of two children, has been in professional kitchens for almost as long as she can remember.<\/p>\n “My dream from a very young age was to become a nurse or a cook. My father’s premature death ultimately tipped the scales toward the food industry. Further studies were no longer an option… so I jumped straight into the profession without hesitation.”<\/em><\/p>\n Andr\u00e9ia began her career in 2006 in the kitchen of a Luxembourg pastry chef. The ambitious young woman learned her trade on the job, over the years. She climbed the various steps one by one\u2014her craft becoming increasingly sophisticated. <\/p>\n In 2019 she followed her former head chef and joined the Kaempff-Kohler teams. Today she is second-in-command, responsible for the cold section. <\/p>\n “I love the world of cooking, it’s my universe! I love teamwork. In the kitchen, at Kaempff-Kohler we need each other. Our constant exchange means we all progress and our desire for creativity is constantly stimulated.”<\/em> <\/p>\n Andr\u00e9ia has realized that constantly adapting her art is essential:<\/p>\n “Currently we’re working a lot on various dietary regimes. Vegan cuisine is very trendy, but we must never forget that whatever the style of cooking, taste and quality of raw materials must be at the heart of culinary art. We always listen to our customers. We try to follow them and satisfy all their expressed wishes, which means we must be very flexible and adaptable.”<\/em><\/p>\n Andr\u00e9ia is a rather reserved person. She feels most comfortable behind her kitchen range, but she doesn’t hesitate to approach customers, particularly to inquire about their satisfaction with the service provided. <\/p>\n As is the case in other Luxembourg culinary establishments, Kaempff-Kohler is constantly looking for new motivated and skilled collaborators.<\/p>\n Since the health crisis in 2020, gastronomy has been one of the sectors that suffered most under the pandemic. Many young people left the profession to turn to other horizons. They are not ready to return to their former profession, which is generally more tiring. <\/p>\n The HORESCA website is a job-rich sector, and offers are constantly published for positions as cooks, chefs de partie, head chefs, pastry chefs, among others.<\/p>\n “It’s true, it’s a very tough profession,”<\/em> confirms Andr\u00e9ia.<\/em><\/p>\n “The working days are long, especially during high season, like now at the end of the year. But you can make a good living. You just have to believe in it and not give up at the first difficulty encountered.”<\/em><\/p>\n Andr\u00e9ia certainly doesn’t give up. She is currently finishing her diploma through a validation of acquired experience. <\/p>\n She organizes herself so that she has enough time left to take care of her little family and cook them one of her favorite dishes, slow-cooked roast veal with pepper sauce or a Portuguese dish, bacalhau com broa or garlic prawns.<\/p>\n “I love cooking for my children. They are a very grateful audience who hold back their criticism. But, as with all children in the world, the hardest thing is getting them to eat vegetables.” <\/em><\/p>\n With her kind smile on her face, Andr\u00e9ia puts on her apron, thanks us and returns to her favorite place: in the kitchen behind her stove.<\/p>\n Thank you Andr\u00e9ia!<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Andr\u00e9ia, our passionate cook Every year, on October 20, World Chefs Day pays tribute to the passionate men and women of the art who delight lovers of fine dining with their creations, and thus contribute greatly to the cultural diversity of countries around the world. Even though today the restaurant sector is not spared by automation either, it must be acknowledged that the head chef is and will remain irreplaceable. At Kaempff-Kohler, head chefs are among the most important cogs that make our culinary offering so exceptional. That’s why we’d like to introduce you to one of our cooks. Andr\u00e9ia Pedro dressed in her professional best for our meeting. Immaculate white chef’s jacket, emblazoned with the Kaempff-Kohler emblem, hair tied in a bun, discreet makeup. The smiling 38-year-old woman, Portuguese by birth and mother of two children, has been in professional kitchens for almost as long as she can remember. “My dream from a very young age was to become a nurse or a cook. My father’s premature death ultimately tipped the scales toward the food industry. Further studies were no longer an option… so I jumped straight into the profession without hesitation.” Andr\u00e9ia began her career in 2006 in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[90],"tags":[],"class_list":["post-260101","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"yoast_head":"\n