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BORA Magazin – Englisch

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Nach dem erfolgreichen Relaunch im Frühjahr 2017, erscheint die Herbst / Winter-Ausgabe des BORA Magazins nun sogar in insgesamt elf Sprachen. Ein Mix aus Produktinformationen und Geschichten hinter der Marke bietet dem Leser einen spannenden Einblick in die Welt von BORA.

EXPERIENCE PORTRAIT THE

EXPERIENCE PORTRAIT THE FINE ART of simply being good 64 BORA MAGAZINE

PORTRAIT EXPERIENCE Photos BRIAN HODES, LUKAS JAHN Text MARTIN FRAAS Vroni Lutz, BORA hansgrohe team chef, values great clarity when cooking. For her, the perfect dish has to be straightforward. It is the taste that counts. Born in Chiemgau, Germany, Veronika Lutz’s career as a chef too off ic within st a few ears. ost of her sis are sef-taht. ow, the ccists in the BORA hansgrohe team benet from these too. As the team’s chef, she provides heath et deicios meas. It was April 2015 when a young lady in a chequered lumberjack shirt appeared on the TV show ‘Game of Chefs’. She came across as so natural and such a breath of fresh air that all German TV viewers fell in love. eronika Lutz became the show’s only amateur chef to make it to the final, taking third place. “Maybe it’s just the way I deal with stress by staying relaxed and talking a lot, says roni, as everyone knows her. I was nervous for the first few minutes, then I simply forgot about all the cameras around me so much so that I almost tripped over one in the heat of the action.” We meet up with the 34-year-old in her home town of Riedering in Chiemgau, Germany, and are instantly overwhelmed by her energy. She is a mother of three: “two girls and one boy. Looking after them could be regarded as a full-time job in itself. At the moment though, she is also managing a construction site near her home. This is where a café is being built in line with Vroni’s wishes. She hopes to open it next year. This will make a major dream come true for her. We will serve breakfast, snacks and sandwiches for lunch and the classic coffee and cake in the afternoons, she tells us. However, she also wants to open one evening a week and offer a 6-course meal to a manageable number of maybe 20 guests. In typical Vroni style, this will be without airs and graces though. “I want people to sit at a long table, chat to one another and have fun. The food will be served on huge, old platters, which everyone can help themselves from.” It is certainly clear that although one of her dishes in ‘Game of Chefs’ was deemed to be of Michelin-star quality, the product is far more important to Vroni than the culinary stars. he is committed to offering premium quality cuisine, but without stiff napkins, stiff waiters and a stiff atmosphere. We should, however, also mention that Vroni has another job too. She is the chef for the BORA hansgrohe cycling team. It is part of BORA’s corporate philosophy to entrust creative-minded people looking for a change in career with these kinds of positions of responsibility. Just as BORA revolutionised the design and function of kitchens with its products, Vroni continually questions the status quo. he has the courage to rethink dishes and create innovations. She selfconfidently does her own thing. And with great success. When talking about the cycling stars in the BORA hansgrohe team, she refers to them as ‘my guys’. With her unpretentious attitude, Vroni is very popular with the athletes and has gained the highest level of respect in the shortest of times. This is also because she understands what ‘her guys’ need after a race, during which they will have burned between 6,000 and 8,000 calories. “They spend six hours in the saddle so should be able to look forward to their evening meal”, says Vroni simply. She understands how to conjure up a balance between healthy and delicious food with her creations. One of the team’s cyclists recently commented that her food “tastes as good as in a 3-Michelin-star restaurant”. “I was absolutely delighted”, she admits. BORA MAGAZINE 65