Franziska Schweiger’s goal has always been to pamper others. First in the star restaurant, now in the cooking school, together with her husband Andreas Schweiger.
The hat stays on. It’s winter and Franziska Schweiger is cool and pragmatic too. Uncomplicated anyway. Even more adjectives come to mind for this youthful-looking pastry chef, cook and businesswoman: personable, quick-witted, super nice. Ambitious, that’s what she is, and also honest with herself. Five days before meeting her in the depths of the Hofbräukeller in Haidhausen, all that’s left of her strong voice with its Bavarian timbre is a croak. She’s hard to understand on the phone, but that’s all there is to it: she really wants to come to the interview. The optimistic tone with which she approaches her life is clearly audible, even quietly. “It’ll be okay,” she says. Days later, when the 41-year-old rushes to the cooking school, throws her jacket on a chair and asks to leave her hat on because of the daubed hair, it is clear: she is fine again.