Alexander Herrmann discusses culinary trends and business mentorship

Chef Alexander Herrmann, known for his television appearances on Sat. 1’s “The Taste,” has shared insights regarding the changing landscape of the restaurant industry and his personal professional evolution.

Herrmann observes that labor-intensive traditional dishes, such as beef roulades, calf's head, or carefully prepared broths, are increasingly disappearing from restaurant menus. He attributes this shift to economic pressures and the high cost of labor required for complex preparation. In contrast, dishes like beef fillet or tartare offer higher profit margins due to their lower preparation time and higher price points.

On a personal level, Herrmann discussed his transition from an active builder of businesses to a mentor. He emphasized the importance of letting go of control to allow team members to develop independence and confidence. He also touched upon his lifestyle, noting that despite traveling 70,000 kilometers annually for his restaurants and television work, he maintains a relatively healthy diet through home-cooked meals.