Tim Malzer
“Kitchen Impossible” has an expiration date
Tim Mälzer has published a book about the “Kitchen Impossible” show.
© Philipp Rathmer
Tim Mälzer has published a book about the “Kitchen Impossible” show. In an interview, he revealed how long the show will continue to run.
The seventh season of “Kitchen Impossible” will run on German television until April 4th. The VOX show, in which Tim Mälzer (51) has been challenging other professional chefs to a duel since 2014, has long since developed into a successful format. Millions of fans tune in on Sunday and follow the cursing and sweating opponents on their kitchen odyssey.
Tim Mälzer published a book about the show on February 21 so that viewers can immerse themselves even more in the world of “Kitchen Impossible”. In addition to 45 recipes, fans get a look behind the scenes – the most beautiful locations and most spectacular challenges are also included. In an interview with the news agency spot on news, Mälzer revealed which country has impressed the TV chef the most, how he finds common tasks for his opponents and how long he still wants to do “Kitchen Impossible”.
You have published a book for “Kitchen Impossible”. How did that happen?
Tim Mälzer: The countless inquiries from the many viewers and friends of the show persuaded us to tackle the project. Then we merged this travel diary, so to speak. Because what should be more important to us than the needs of our friends?
What is your favorite recipe in the book?
Mälzer: Actually the shakshuka. A dish from Israel, from one of the first shows that Hans Neuner had to cook and is basically just tomato sauce with a fried egg. But this is where the beauty of cooking becomes apparent when a two-star chef presents such a dish and at the same time shows how special regional and traditional dishes are and how much they evoke memories and emotions in us. However, my personal favorite dish is the orecchiette [Pasta-Art, Red.] from Italy.
And what is your personal culinary favorite with pangs of conscience?
Maltster: canned ravioli.
Do you prepare especially for the show “Kitchen Impossible”? Train your sense of taste, for example?
Mälzer: I did that once because I can’t taste lovage. I noticed that at some point. Then I sucked on a bunch of lovage to burn that flavor into myself. I couldn’t remember the taste though and I still don’t recognize it.
Which country has impressed you the most so far and why?
Mälzer: Definitely Bosnia. Because of the people, the joie de vivre and the Mediterranean lightness. I have a completely different picture of the country today, now that I’ve been there myself.
How do you keep finding mean tasks for your opponents?
Mälzer: I’m a natural born bad character (laughs) [Ich bin der geborene Bösewicht]. The nice thing is: It doesn’t matter what we cook, we fail one way or the other. I simply ask the employees of my opponents where they have their predetermined breaking point, their Achilles heel – and then this is served.
Who of your opponents has particularly impressed you so far?
Mälzer: I’m thinking of Monika Fuchs. Because of their age [geb. 1938] and the truly brutal effort of the show. It was impressive to see how much she fought her way through – which you could also see at the end of the show. The whole thing is extremely exhausting. And of course I’m always impressed by myself (laughs). With what bravura I consistently taste very good and consistently cook wrong. If the show was just about tasting it, I’d be world champion. But since the whole thing also has something to do with cooking, I’m more in the middle of the regional league. But that doesn’t hurt my ego.
Do you have any souvenirs at home that remind you of past “Kitchen Impossible” episodes?
Mälzer: No, I don’t have any souvenirs at home.
Is there another chef you would like to compete against?
Mälzer: Andreas Caminada has refused a challenge for seven years. That excites me. Jamie Oliver because of the joy. Otherwise Eckart Witzigmann and Sergio Herman – the really big names.
How long do you want to keep making “Kitchen Impossible”?
Mälzer: That is a very good question. As of now, I would say three more years.
You worked for “The Taste” as a coach for years. Will you ever return in this capacity or is the chapter over for you?
Mälzer: The chapter is over for me because I won everything there was to win. At some point you have to make room for the weaker ones (laughs).
How badly has the Corona crisis affected you as a restaurateur and will gastronomy ever recover from it?
Mälzer: We are resilient, we will recover. But that will take much longer and will not be visible to many outsiders. It will probably take two or three years before we can free ourselves from it again.