With Trettl at the chef's table

Roland Trettl and the Ikarus Team

With Trettl at the chef's table

The most sought-after seat in the Salzburg gourmet restaurant Ikarus is at the chef's table in Hangar-7

Right at the centre of all the hubbub in the Ikarus restaurant kitchen is our chef's table - a really imposing piece of furniture made of the wooden planks from a centuries-old wine barrel. Naturally, its first duty is to help interested guests experience life in a kitchen at first hand - well away from the influence of TV shows. Yet the kitchen crew also benefit from the chef's table.... chefs tend to be introverts, otherwise, they would be serving. So it is all the more important to break down this tendency to become isolated.

Anyone who cooks and at the same time can see the whites of his guests' eyes understands what the score is. He'll think twice about sticking his finger into the food to test it. The chef's table is a very efficient form of discipline, ranging from the aforementioned example to moderating the tone of conversation. However, if you think that the Ikarus chef's table is an island of pure bliss, you are sorely mistaken. The pressure on us is enormous. Our guests expect the highest standards and woe betide anyone meeting these standards a mere ten minutes late. This is only right and proper, I think, but yet it is an extraordinary situation.

Imagine a doctor's waiting room where a patient starts complaining indignantly after a ten-minute wait. It would be unthinkable there, but is quite normal for us. Yes, the pressure is enormous and if those in the kitchen are slow to notice this, they are likely to hear about it loud and clear. Chef's table or no chef's table.

When we launched the guest chef concept about eight years ago, we thought we would be overrun by potential colleagues and others wishing to learn from us. So far, this has turned out to be an utter fallacy because of two completely different groups. Quite simply, group one has too much respect for the Ikarus concept. The idea of integrating someone new every month into the very distinctive kitchen of a top international chef and having to do everything to absolute perfection can be overwhelming. The other group who do not apply simply do not understand what an unbelievable opportunity they would have. Anyone working and persevering with us for one or two
years gains a mine of information that they would only otherwise gather by travelling for years
and undertaking dozens of practical work placements. The guest chef principle - inviting a different famous chef each month to our kitchen to regale Ikarus guests with their culinary arts - makes us unique in the world.

There are breath-taking locations and sensational dishes everywhere - but Hangar-7 is the only place where you will find a regular changeover of the world's elite chefs. And this unprecedented programme leads to other unique features under the surface - including flexibility, the ability to work under pressure and adaptability. I am firmly convinced that there is no better team anywhere.

We are always asked if we as chefs are bothered by having to follow the recipes of "mere" colleagues. And whether the "guest chef free" month of August is important as we can finally sink our teeth into what we do best. This always amuses me. Firstly, because we demonstrate our creativity throughout the year by offering an Ikarus menu in conjunction with the guest chef's dishes. And secondly, our egos are assuaged by the knowledge that we can put the expertise of the world's best into practice down to a T in the shortest time possible.

And if you don't believe it, you can come and see for yourself. For we set up the chef's table precisely for the doubting Thomases. The Mayday Bar is also unique to Hangar-7. Here, guests do not only drink exquisite, international cocktails but can also order Smart Food where the latest research in nutritional science is transformed into delicious dishes. The objective: Guests can devote themselves entirely to enjoyment and then consider how well the carefully thought-through and lovingly prepared meals can affect their minds, mood and looks.

And anyone wishing to feel as good at home as they do after visiting the Mayday Bar will find 136 wonderful recipes with colour photos in the new Smart Food cookbook.