Peter Knobloch
CV and info
Date of birth
20.03.1954
in
Chemnitz, DE
Training
1972 - 1974: Haus Sonne, Rostock
CV
1974 - 1978: various ships, East German merchant navy
1978 - 1980: trained as chef de cuisine
1978 - 1989: Chef trainer at the training college of the DSR (Deutschen Seereederei/German Shipping Companies), Rostock DDR
1985 - 1989: Studied economic pedagogy at the School of Management Aschersleben
1989 - 1991: chef de cuisine in several of Rügen's best restaurants, Rügen
1991 - 1995: several internships with Heinz Wehmann, Landhaus Scherrer, Hamburg
1994 - 1995: School of Hotel Management School, Altötting, Bavaria, teaching French and Italian cuisine
since 1998: Teacher at the vocational school, Bergen, Rügen
since 1999: Restaurant Meersblick, Ostseebad Göhren, Rügen
1978 - 1980: trained as chef de cuisine
1978 - 1989: Chef trainer at the training college of the DSR (Deutschen Seereederei/German Shipping Companies), Rostock DDR
1985 - 1989: Studied economic pedagogy at the School of Management Aschersleben
1989 - 1991: chef de cuisine in several of Rügen's best restaurants, Rügen
1991 - 1995: several internships with Heinz Wehmann, Landhaus Scherrer, Hamburg
1994 - 1995: School of Hotel Management School, Altötting, Bavaria, teaching French and Italian cuisine
since 1998: Teacher at the vocational school, Bergen, Rügen
since 1999: Restaurant Meersblick, Ostseebad Göhren, Rügen
Philosophy
A good cook has to cook!
Member of
Festtafel Mecklenburg-Vorpommern
since 1991 Secretary "Prüfungskomission" Chefs of Rügen (board of examiners of chefs in Rügen)
Mitglied "Meisterprüfungskomission", Mecklenburg-Vorpommern (master chef examination board of the state of Mecklenburg-Vorpommern)
since 1991 Secretary "Prüfungskomission" Chefs of Rügen (board of examiners of chefs in Rügen)
Mitglied "Meisterprüfungskomission", Mecklenburg-Vorpommern (master chef examination board of the state of Mecklenburg-Vorpommern)
Awards
2003: best Restaurant of Mecklenburg-Vorpommern, Gault Millau
Special aspects
In 2002 there was a scandal in Germany about herbicides, so when I was given the privilege of cooking for Prince Charles the menu included such weeds as bishop's weed, chickweed, bloodwort, cornflower, blueweed, and stonecrop. He declared that the finest way to destroy such weeds was to eat them.
