{"id":74809,"date":"2026-05-15T15:37:45","date_gmt":"2026-05-15T14:37:45","guid":{"rendered":"https:\/\/www.churchill1795.com\/?p=74809"},"modified":"2026-05-15T15:46:37","modified_gmt":"2026-05-15T14:46:37","slug":"mustafa-mirzaei-koch-des-jahres","status":"publish","type":"post","link":"https:\/\/www.churchill1795.com\/de\/mustafa-mirzaei-koch-des-jahres\/","title":{"rendered":"MUSTAFA MIRZAEI – KOCH DES JAHRES"},"content":{"rendered":"\n\n
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\n LERNEN SIE DIE K\u00d6CHE KENNEN <\/h2>\n \r\n\r\n \n
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Sous Chef<\/p>\n

RESTAURANT JOHANNS*<\/p>\n

C: @poschnerphotography<\/p>\n <\/div>\n\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/section>\n\n\r\n

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\n OLD SCHOOL GERICHT <\/h2>\n \r\n\r\n \n
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St\u00f6r mit Ofenkartoffel, Grillschalotten, Lauchherzen, B\u00e4rlauch-Kapern und Sauerrahm-Frischk\u00e4se<\/p>\n

Pr\u00e4sentiert auf unserer Viana Prints Teller Mit Erh\u00f6htem Rand<\/a><\/strong><\/p>\n <\/div>\n\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/section>\n\n\r\n

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\n NEW SCHOOL GERICHT <\/h2>\n \r\n\r\n \n
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St\u00f6r mit Lauchterrine, Kartoffel-Kipferl, Zwiebelhaut-Chip, Zwiebelmarmelade mit Berberitzen und Lauch\u00f6l<\/p>\n

Pr\u00e4sentiert mit unserer Inked Era Teller Mit Erh\u00f6htem Rand<\/strong><\/a><\/p>\n <\/div>\n\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/section>","protected":false},"excerpt":{"rendered":"

Als stolzer Sponsor des Wettbewerbs \u201eKoch des Jahres\u201c in Deutschland lassen wir uns immer wieder vom kreativen Talent der teilnehmenden K\u00f6che inspirieren. Besonders spannend finden wir es zu sehen, wie sie unsere Teller ausw\u00e4hlen und f\u00fcr ihre Gerichte einsetzen. Diese Artikelserie beleuchtet das Zusammenspiel zwischen dem Men\u00fc und den Tellern, die die einzelnen K\u00f6che im Halbfinale verwendet haben.<\/p>\n

Mit 13 Jahren kam ich als Fl\u00fcchtling aus dem Iran nach Deutschland \u2013 und in einem Fl\u00fcchtlingsheim begegnete mir dieses Gericht zum ersten Mal. St\u00f6r, Kartoffel, Zwiebel und Lauch aus Niederbayern wurden zu meiner Kindheitserinnerung \u2013 gepaart mit Kreuzk\u00fcmmel und Kardamom, die ich aus meiner Heimat kannte. So verbindet das Old School Gericht die zwei Welten meiner Kindheit. In der New School Version r\u00fccken die Produkte noch st\u00e4rker in den Fokus \u2013 die Zwiebelhaut, eigentlich ein Abfallprodukt, wird zum Chip, Lauch zur Terrine, Karto\u001eel zum Kipferl. Gleiche Zutaten, moderne Technik, maximaler Respekt vor dem Produkt.<\/p>\n","protected":false},"author":20,"featured_media":74810,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[12232],"tags":[],"post-trend":[],"post-brand":[],"post-colour":[],"class_list":["post-74809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industrie"],"acf":[],"yoast_head":"\nMUSTAFA MIRZAEI - KOCH DES JAHRES - Churchill<\/title>\n<meta name=\"description\" content=\"Als stolzer Sponsor des Wettbewerbs \u201eKoch des Jahres\u201c in Deutschland lassen wir uns immer wieder vom kreativen Talent der teilnehmenden K\u00f6che inspirieren. Besonders spannend finden wir es zu sehen, wie sie unsere Teller ausw\u00e4hlen und f\u00fcr ihre Gerichte einsetzen. 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