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BORA Magazine 02|2018 – English

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BORA Magazine is published in 12 languages. It invites the reader to learn more about the BORA products and discover fascinating stories behind the brand.

An interview with Willi

An interview with Willi Bruckbauer and Johann Lafer about good food, time management and motivation. Two men for whom the concept of sitting on their laurels is inconceivable. Both have a certain restlessness about them. They are always on the lookout for new challenges: the founder of BORA, whose cooktop extractors triggered a new trend in the kitchen world, and the top chef, whose Michelin-star creations can be found on all channels. At first glance, they appear very different. On closer inspection, however, they actually have a great deal in common. They are both driven by joie de vivre and passion, motivation and courage. They also share a vision: “Cooking should be fun.” Willi, Johann: It’s great to get you both together. You’ve known each other for many years, but I presume that your hectic workloads and many projects give you little time to meet up... Willi: That’s unfortunately true, yes. And when we do meet up, the time always flies by far too quickly. It’s just like for everyone else. But there are also many touchpoints where we meet in a purely professional capacity. For example, Johann cooked for us at the interiors trade fair in Cologne and has created a recipe book for and with BORA. Johann: That was great fun. I devised all of the recipes myself and was both a host and an active participant in the photo shoot for the book at the Stromburg. It was a crazy day. Believe me, Willi, I’ve a great deal of experience when it comes to shoots like these and am very much used to hard work as a chef, but the photo shoot was so fast-paced that I was ready to collapse by the evening. Working with BORA really is dynamic! Willi: True. Things move at astonishing speed with us. We also have to improvise at times. But the end result makes it all worthwhile it: a book in which the recipes beautifully show that you can cook healthy and refined food on an everyday basis. And that was our aim. Am I correct in understanding that BORA has published several cookbooks under the motto ‘10|10’ with recipes based on the simple principle of taking 10 minutes to prepare and 10 minutes to cook? Willi: Yes, we believed it was important to note that not everyone can always cook haute cuisine in the kitchen, the place where people all over the world get together in the evening to enjoy a relaxing end to their day. And they don’t have to be able to either. Johann and other chefs, such as Andreas Senn, therefore developed refined dishes for us that you can easily make in just a short time without being some sort of magician! Cooking should be fun. People experience enough stress in their lives but healthy eating is still hugely important. 48 BORA MAGAZINE

INTERVIEW EXPERIENCE We don’t need to mention that Johann Lafer is passionate about cooking. But what about you, Willi? Willi: I love spending evenings in the kitchen with my family. My favourite meal is steak and vegetables. Done! I really enjoy cooking and particularly like making down-to-earth meals with top-quality ingredients. Of course, these always have to be healthy too. I’m consistent in this. I like standing at the cooktop and letting the raw meat sizzle away in front of me while we chat about everything and anything including how our days went, of course. So you don’t only like cooking ‘for business’? Willi: No, but I equally love cooking with my staff and our distribution partners. It’s a dream come true to experience such enjoyable times with people who share my passion for BORA. This is a win-win situation for me. We cook with the staff at BORA as often as possible. The 5,000 distributors worldwide, who regularly visit us in Raubling for training sessions and seminars, also hold a large number of cooking events. I love it when I can attend them. Johann: It’s also true, Willi, that if you’re passionate about something, you love doing it. Things that others might regard as work and which can admittedly often be exhausting give us a sense of joy and fulfilment. I think we’re pretty similar in that regards. When it comes to putting our heart and soul into things and bringing about new ideas, we’re both insatiable in the truest sense of the word. You’ve got a huge amount going on at the moment too, Johann: to mark your 60th birthday we hope you don‘t mind us mentioning that! you’ve fulfilled a great dream and launched the Lafer Magazine, all about your culinary world. Johann: Despite not being a journalist or media producer, I was heavily involved in the development of the magazine right from day one. I was simply brimming with ideas; when you get about as much as I do, you have plenty to report on. For example, my interview with the German Austrian-born Johann Lafer began his meteoric rise as a top chef over 40 years ago. And as exhausting as his job can often be, he still clearly loves it. BORA MAGAZINE 49