Burkhard Schork
CV and info
Date of birth
08.01.1958
in
Aschaffenburg / Main, D
Training
1975 - 1977: Butcher, Rücker
1980 - 1981: Schweizer Stuben, Wertheim
1980 - 1981: Schweizer Stuben, Wertheim
CV
1981 - 1983: Schweizer Stuben, Jörg & Dieter Müller, Wertheim-Bettingen
1983: Restaurant Bruderholz, Hans Stucki, Basel (internship)
1983: Master diploma (butcher), Augsburg
1983: Jörg Müller, Sylt
1983: Georges Blanc, Vonnas, F (internship)
1984 - 1986: Restaurant Zur Alten Post, Hans-Stefan Steinheuer, Heppingen (Sous Chef)
1986 - 1988: Schweizer Stuben, Dieter Müller, Bettingen (Sous Chef)
1988: Chef de cuisine, Regensburg
since 1988: Hotel & Restaurant "Friedrich von Schiller", Bietigheim-Bissingen (Chef de cuisine & Patron)
1983: Restaurant Bruderholz, Hans Stucki, Basel (internship)
1983: Master diploma (butcher), Augsburg
1983: Jörg Müller, Sylt
1983: Georges Blanc, Vonnas, F (internship)
1984 - 1986: Restaurant Zur Alten Post, Hans-Stefan Steinheuer, Heppingen (Sous Chef)
1986 - 1988: Schweizer Stuben, Dieter Müller, Bettingen (Sous Chef)
1988: Chef de cuisine, Regensburg
since 1988: Hotel & Restaurant "Friedrich von Schiller", Bietigheim-Bissingen (Chef de cuisine & Patron)
Philosophy
Only he who has both feet on the ground has his hands free to reach for the stars.
Member of
MVG Baden-Württemberg
Eurotoques
German soccer team of Chefs & Restauranteurs e.V.
Eurotoques
German soccer team of Chefs & Restauranteurs e.V.
Awards
Winespectator "Best of: Award of excellence"
5 bottles, Der Metternich (maximum)
5 bottles, Der Metternich (maximum)
Special aspects
My mother wanted me to become a Catholic priest. But her early death lead me early on to the kitchen. The fun of cooking is still there and I can still preach in my own business!
