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Burkhard Schork

Chef de Cuisine (Friedrich von Schiller in Bietigheim-Bissingen)

image of Burkhard Schork

CV of Burkhard Schork

Date of birth 08.01.1958 in Aschaffenburg / Main, D
Training1975 - 1977: Butcher, Rücker
1980 - 1981: Schweizer Stuben, Wertheim
CV1981 - 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)
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Burkhard Schork is Chef de Cuisine

in Friedrich von Schiller in Bietigheim-Bissingen

PhilosophyOnly he who has both feet on the ground has his hands free to reach for the stars.
Member ofMVG Baden-Württemberg
Eurotoques
German soccer team of Chefs & Restauranteurs e.V.
AwardsWinespectator "Best of: Award of excellence"
5 bottles, Der Metternich (maximum)
Special aspectsMy 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!
Contributions to various titles: - Schweizer Stuben kochbücher - Dieter Müller Kochbuch, Heyne Verlag - Das Friedrich von Schiller Kochbuch, Schnell Verlag (not all are still in print)

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