On the 19th January, Sgt Chris Wyatt, a chef serving with 32 Engineer Regiment in Hohne received a phone call from Brigade Catering Warrant Officer (BCWO) Debs Thornton asking if he could call in to see the her and the Brigade Food Service Officer, Capt Tom Shaw where Sgt Wyatt, a fluent German speaker, was asked if he would like a month’s placement at the Hotel Fürstenhof’s exclusive Michelin Star Gourmet restaurant Endtenfang in Celle.

The Fürstenhof is one of Germany’s finest hotels and was originally built as a baroque palace in 1680, today it is better known for tradition and private hospitality with an exceptionally unique ambience.

Sgt Wyatt, having served in the army for 22 years, is the first person to partake in the initiative of a ‘Chef in the Community’. The pilot scheme initiated by Brigade is an opportunity for military chefs to receive a once in a lifetime opportunity of working alongside the very best in the industry, where the experience gained by both parties will be invaluable. The initiative will also build on already strong Anglo-German relations. 

In addition to holding a Michelin Star for 22 years the Endtenfang also holds 17 Gault Milau points for culinary excellence. Gault Milau is one of the most influential French restaurant guides founded in 1965 by two restaurant critics Henri Gault and Christian.

Sgt Wyatt who is married to Claudia and has two children, Justin 8 and Lynn 6, began his first day at the Fürstenhof on Wednesday 3rd February. Initially accompanied by BCO, Capt Tom Shaw and BCWO, WO1 Debs Thornton to meet with Herr Ingo Schreiber, General Manager of the Fürstenhof. Sgt Wyatt was then taken to the kitchen to observe breakfast being cooked before the rest of the hotel chefs started. Sgt Wyatt was given a tour of the restaurant and hotel by one of the chefs.

After his tour Sgt Wyatt sat down with ‘Chef de cuisine’ Hans Sobotka, one of the great German chefs who told him what he had planned for the coming weeks. During the first two weeks Sgt Wyatt worked with a chef called Denis preparing the soups, potatoes, vegetables, stocks and demi- glazes for the rest of the chefs. The Endtenfang has an A’ La Carte menu in addition to the Land House Menu (which is very good German Cuisine).

By the end of the first two weeks Sgt Wyatt had learned some new tricks and recipes when it came to soups, purees and some potato dishes, He learned how to do vegetables using some very expensive ingredients, one of them being Truffle at €1300 per kg, which goes with pan fried spinach served with Zander filet, also assisting with three functions during his time at Endtenfang.

During the third week Sgt Wyatt moved on to the meat and fish dishes including all sauces and garnishes, all of which are made from fresh ingredients. During the final week he worked alongside the starter and desert and cheese chefs.

Sgt Wyatt found working with Germans in a German working environment very interesting and noted some differences between the British and German cuisine styles in some of the ingredients used one example being pâté served with cake around the outside to sweeten it up. 

The culmination of the four weeks placement could be an ideal occasion to test Sgt Wyatt on what he has learned by having to prepare, cook and present a Michelin Star dish to a selection of guests.