Page 73 - PC Living Jan-Feb 2017

THE SCOOPINTERVIEW WITH CHEF PAUL ALBRECHTPC Living: With your European culinary training, do you ever follow old original recipes?Chef Albrecht: After all these years in America, I adapted to the American taste for desserts and o er lighter desserts, perhaps. I rarely prepare traditional German cakes. The chocolate hazelnut cake for Valentine’sDay is inspired by a European recipe; it is based on an Italian hazelnut buttercream. I combine Italian and American in uences at Bellini Café.PC Living: In today’s culinary scene you see plenty of celebrity chefs who open restaurants all over the world, like Gordon Ramsay and Wolfgang Puck... but they can’t personally be there...Chef Albrecht: First, it's not one big thing to run a restaurant or kitchen. It's a thousand little things, A thousand details.I think to succeed in the industry, it should be one’spassion. When I last talked to my son in Atlanta - heis also culinary trained, he said, "Passion's not good enough. You've got to have obsession." That’s what you do. You obsess on something, and insist, and that can kill you, too, I guess.I remember when I started culinary school at a young age, in Germany, when I was 14 - 15, they combined two classes, and 50% of the students failed. Couldn't make it.PC Living: That must have prepared you for life. Was it very strict?Chef Albrecht: I'm talking about way back. It was harsh, the apprenticeship was long. When my kids were growing up, I would tell them stories from my days in culinary school and they didn’t quite believe me.I have four sons, and one decided to follow in my footsteps. He went to culinary school in Munich at a young age. A few weeks into his training,he gave me a call and said, "Dad, nothing has changed.” He found out for himself how tough culinary school in Germany is. He spent nine years in Germany and worked in the famed Bayerischer Hof in Munich as sous chef.PC Living: When you eat desserts, which are your favorites?Chef Albrecht: (Laughs) I like the cream desserts but try to stay away from them. I like the German “Vanillekipferl” and strudel. I love apple tarts and apple strudel.PC Living: Do you see preferences in what Floridian guests prefer in comparison to your Atlanta guests?Chef Albrecht: A little bit, but not really. We do a big display on Sunday for brunch and there is something for every taste. Our guests come from all over, especially Georgia, and we get very good comments. In general,after a big meal, you would prefer a small portion of dessert. It's pretty much the same way in Georgia. I cannot see a bigdi erence.PC Living: Would you say Panama City is getting a “big city” feel with the Bellini Café o ering such a di erentdining experience?Chef Albrecht: I think I can bring a lot of my “big city” experience to the table as a manager. Iam still re ning the menu and I try to adapt to the local preferences. A restaurant with a nice ambiance andexcellent food in a hotel is something that’s seen in big cities, yes.PC Living: You have a fan base and your guests keep coming back and are following you around...Chef Albrecht: Oh, I think I like to stay humble. I built my reputation many years ago and won plenty of awards and medals... what to do with them... hang them on the wall? (laughs) I let my kids play with them when they were little... I think it's important to go forward and, just like 30 or 40 years ago, I am a hands-on chef. I like to teach. I work with the young chefs hands on.The Bellini Cafe is located on 2001 N Cove Blvd, Panama City (inside the Holiday Inn).www.PanamaCityLiving.com • January - February 2017 • 73