Interview with Benjamin Gallein from VOTUM

"Being a chef was more of an impulse decision," says Benjamin Gallein, head chef at the two-star restaurant VOTUM in Hanover, in the latest podcast episode of Restaurant-Ranglisten.de. Originally, he had no clear idea of what he wanted to do for a living. After a mediocre education and a period of disorientation, he finally found his passion for cooking. His time in Ischgl, where as a young chef he had the freedom to experiment creatively, was a decisive factor. In the interview, Gallein reflects on the rapid development of VOTUM in Hanover, which was awarded two Michelin stars within two years of opening.

Gallein also talks about the challenges and developments in his career. He emphasises that he had to work hard for everything and was never the most talented chef. "I realised that there were many more talented people than me, but I could perhaps fight a little more," he says. This attitude has driven him to keep learning and improving. Gallein also reflects on the changes in his cooking philosophy. Whereas in the past he tended to put a lot of components on a plate, today he has developed a preference for reduced dishes. This development is also reflected in the current menus at VOTUM, where he tries to intensify the flavours with just a few, but perfectly balanced components.

In conclusion, Gallein emphasises the importance of recognition and support for Michelin-starred gastronomy, not only from politicians, but also from society and gastronomic associations. He hopes that Hanover and Germany as a whole will appreciate and promote culinary culture more.