Vier Personen sitzen um einen hölzernen Restauranttisch herum, der mit köstlichen Speisen, Getränken und glänzendem Edelstahlgeschirr gedeckt ist, das das zeitlose deutsche Design von Fissler zur Geltung bringt. Die lächelnden Gäste essen mit Essstäbchen, während zwei von ihnen den Moment mit ihren Handys festhalten. Weingläser und -flaschen tragen zur einladenden, warmen Atmosphäre bei – sie stehen für Genuss, Langlebigkeit und innovative Präzision bei jeder Mahlzeit.

Six Chefs. Five Days in Seoul. One Event.

Alexander Herrmann’s World Tour to Seoul had a clear goal: immerse himself in Korean food culture, explore its special features and differences, and ultimately create a Franconian-Korean menu that combines the best of both worlds.

Even if you may bake on a smaller scale at home, it is reassuring to see that top chefs on a discovery tour follow the same steps you do in everyday cooking or at a family celebration: plan – prepare – cook – serve – tidy up.

And at the end comes the moment of triumph: the event where the dishes shine. The appreciative silence at the first bites and the relaxed conversations that follow good food. And the pride that everything worked out. That is an emotional moment for star chefs too.

The circumstances may be special, but you can take a lot from their experience for yourself.

"It is basically a challenge to step out of your comfort zone: to travel to a truly distant country with a highly developed culinary culture. Experiencing and exploring that is, of course, detective work."

A chef with short gray hair passionately explains cookware techniques to a small group in a sleek, modern kitchen, gesturing with his hands as Fissler stainless steel pots and pans showcase German precision engineering on the countertop.

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A distinguished chef with gray hair passionately explains a cooking technique to three attentive listeners in a modern kitchen, gesturing expressively above premium Fissler stainless steel pots and pans. The scene highlights the chef’s expertise alongside Fissler’s commitment to precision engineering, innovation, and timeless German craftsmanship.

Moments of Anticipation - The Planning

Every dish starts in the mind.

Granted, cooking a gala menu for guests from another culture in an unfamiliar kitchen is a whole different level. But when planning, the same questions come up as when cooking dinner for friends:

Who are the guests?
What are their expectations? What suits the occasion: a finger-food buffet or a 4-course menu?
What preferences and restrictions are there? Alexander Herrmann and his team adapted the dishes so that everything could be eaten with chopsticks, and significantly reduced the salt content to suit local tastes . At home, the question is more likely: are there any vegans among the guests, or does anyone have an intolerance? After all, the menu should be put together so everyone can enjoy it.

Clarify the technical setup and schedule
You know your kitchen and what equipment you have available. But it is worth thinking through the entire menu once, also in terms of the workflow: how many pots and pans can realistically fit on the stove at the same time? Even on a gas stove with five burners, things can get tight with one large Wok. And if dessert is baking in the oven, you cannot use the grill function for the main course at the same time.
Also important: does anything need to be started the day before? Is meat being marinated overnight, or should the pizza dough rise for 24 hours?

"You just have to do it in a structured way. It helps me to write things down. I used to always think I'd remember it. But what matters is that you really write everything down. Then I can keep checking it and do not have to think for long, whether it is a shopping list or the steps while cooking. That way I can stay focused and do not forget anything. Otherwise the hectic rush starts because I have to quickly throw something in." (Joshi Oswald)

A person sears a halved cabbage, browning the cut sides, in a Fissler stainless steel pan using tongs. The pan’s high-quality German engineering ensures even heat distribution and perfect results.

In a bright, naturally lit professional kitchen, two chefs in dark uniforms prepare food using premium Fissler stainless steel cookware. One chef expertly shapes dough beside gleaming Fissler pots and pans, while the other tends to steaming pressure cookers on the stove. The counter showcases a selection of durable Fissler kitchen utensils and fresh ingredients, reflecting precision engineering and timeless German design.

A chef in a black uniform prepares food with precision in a modern kitchen, focusing intently. Stainless steel Fissler pots, pans, and expertly crafted knives are arranged on the counter alongside other high-quality Fissler kitchen tools, reflecting German engineering and timeless design.

Ingredients
Once the courses are set, it’s time to plan the ingredients: what do you need, in what quantity and quality, and when and where is the best place to buy it?
This also includes planning portion sizes, so that no one leaves hungry in the end, or you’re eating leftovers for the next three days. Top chefs have a feel for this; for everyone else, there are practical tables. Always keep the whole menu in mind so there’s still room for dessert.

Serve
The question of how the finished dish should be served is also important at this stage. You don’t need to order tableware in advance like Alexander Herrmann’s team, but the choice of plates also affects portion sizes and the creative possibilities for Serving.
Even more important than the perfect plate, however, is the overall composition of the menu. Ideally, the courses relate to one another and create a symphony for the senses. Whether it begins with a gentle crescendo or a pompous flourish is entirely up to you.

By the way, this is how it worked with the fusion menu for the World Tour: the team had already gathered ideas in Germany about what they could cook and brought along the most important spices. The specific plan only came together on site, because local inspiration was a central part of the journey.

“There were a few Franconian dishes that we fundamentally took as a blueprint. So our spices like bread spice and caraway, so that we have a bit of something in that direction. It’s always a fine line: how much of your own DNA do you bring and how much do you take from the local area.”

Alexander Herrmann, 2-star chef

Moments of Clarity – The Preparation

Quality decides taste.

Once the plan is in place, it's time for concrete preparation.

Shopping
The value of a shopping list is that you have a clear direction. Otherwise, you can quickly end up like Joshi Oswald: "As a food scout, I'm naturally extremely interested in everything that's available. At the market or when walking through the streets, I'm always looking: what's new, what have I never tried, what do I want to try, what have I read about. I'm always driven like that. That's why I also like to run back and forth across a market because so many things interest me. Anja is the one who keeps an overview and clearly says: we are now working through this list."

The quality of the ingredients is crucial for a delicious final result. Quality over quantity. Not everyone has a fish market nearby, let alone one that is "as big as twelve football fields" (Alexander Herrmann). It's all the more important to explore local shops and find your own trusted fishmonger. The market stall that has the tastiest tomatoes. The vintner whose Riesling is a perfect match.

Close-up, high-angle view of two premium Fissler stainless steel pots on a stove, each filled with bubbling water and perfectly sliced potatoes. Steam elegantly rises above the precision-engineered cookware, creating a soft-focus effect that highlights the durability and timeless German design.

Alternatively: ask someone who knows their stuff. In Seoul, two Korean chefs came along to the market who know the best stalls for every ingredient. At home, it makes more sense to ask foodie friends where they prefer to shop.

Mise en place
Back in the kitchen, the groceries are unpacked and everything is set out so you can get started with focus. That also includes the kitchen equipment: Does the Pressure Cooker still need to be taken out of the cupboard? And where is the spaetzle grater, anyway?
The cooking team in Korea had an extra challenge: the unfamiliar kitchen. Even though the equipment was the same as at home, after all, it was fitted out by Fissler Korea.

"The kitchen really was superbly equipped, but it's still different from cooking at home in my usual surroundings. It's outside your comfort zone, and that challenges you more than you'd like to admit in the first Moment."

Discover the daily reports from the World Tour

This journey is about more than just new flavors - it’s about new perspectives. Between traditional temple cuisine, vibrant markets, and fascinating encounters, Alexander Herrmann immerses himself deeply in Korean food culture.

Each stop brings new impressions, inspiration, and ideas that later flow into creative dishes and innovative concepts. Join us on this special journey and discover how tradition, craftsmanship, and a strong connection to home come together to create a new culinary world.

Korean Fried Chicken

Fünf Personen in roten Schürzen stehen lächelnd im Raum und halten jeweils Plüschgemüse wie Kohl, Brokkoli und eine Möhre in den Händen. Sie haben sich vor einer weiß gefliesten Wand mit koreanischer Schrift versammelt, was eine einladende Küchenatmosphäre vermittelt. Das Bild spiegelt Fisslers Engagement für Qualität und Innovation bei Kochgeschirr wider – unsere Edelstahltöpfe, Pfannen, Schnellkochtöpfe und Küchenaccessoires sind für alle gedacht, die Wert auf präzise Technik und zeitloses Design legen.

Kimchi and Michelin Star Cuisine

Vier Personen stehen in einer Reihe an einem Tisch und verwenden jeweils Edelstahl-Rührschüsseln und hochwertiges Kochgeschirr von Fissler, während sie gemeinsam Zutaten zubereiten. Dabei bringen sie in einer modernen, hell beleuchteten Küchenumgebung die präzise Technik und das zeitlose Design der Fissler-Produkte zur Geltung.

Fermentation and Korean Rice Wine

Menschen versammeln sich um einen belebten Marktstand und genießen mit Essstäbchen köstliche Gerichte, die alle mit der Qualität und Handwerkskunst zubereitet und serviert werden, für die Fissler-Kochgeschirr bekannt ist. Die lebhafte Atmosphäre mit den zahlreichen Gästen und den verschwommenen Imbissständen im Hintergrund unterstreicht, wie hochwertige Edelstahltöpfe und -pfannen – entwickelt in Deutschland – jedes kulinarische Erlebnis bereichern.

Temple Kitchen and Food Market

In einer modernen Küche bereiten drei Personen gemeinsam Speisen zu – mit hochwertigem Fissler-Kochgeschirr aus Edelstahl. Eine Person kocht am Herd mit einem hochwertigen Fissler-Topf, eine andere schaut auf ihr Handy, und die dritte schaut zu. Regale, in denen Teller und Schüsseln aufgereiht sind, bilden eine einladende Kulisse, die das zeitlose Design und die deutsche Ingenieurskunst der Fissler-Produkte unterstreicht.

Fusion Food – Franconian Korea

Auf einem präzise gefertigten Holzbrett, das mit der Aufschrift „Fissler x AH World Tour“ graviert ist, werden elegant eine Scheibe Brot mit frischen Frühlingszwiebeln sowie fünf kunstvoll angerichtete, farbenfrohe Häppchen präsentiert – alles auf einer eleganten, dunklen Fliesenoberfläche. Die raffinierte Präsentation spiegelt Fisslers Bekenntnis zu zeitlosem Design und deutscher Ingenieurskunst in der Herstellung hochwertiger Kochgeschirr-Handwerkskunst wider.

World Tour Recipes

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Moments of Truth – Cooking

Get cooking, get set, go!

Now the preparation pays off. You can follow the plan step by step and focus on getting the best out of your ingredients.

Good equipment helps with this: professional tools for professional demands.

"With Fissler, we have a very strong partner and trust that they are very well equipped, and it was like that. The only thing you always take with you are your own knives. Everyone has their preferences." (Anja Kirchpfennig)

In implementation, it becomes clear that a good plan should allow for spontaneous changes and adjustments. Planning for disruptions makes them less stressful. For example, if Korean potatoes have a different starch composition than those at home, dumplings can sometimes fall apart. Then it's time to keep a clear head and find a solution, even if the first guests are already arriving.

A set of four precision-engineered kitchen knives with elegant wooden handles rests in a wooden knife block on the countertop, surrounded by premium Fissler stainless steel cookware featuring timeless patterned designs—a showcase of German craftsmanship and innovation.

A little mindfulness also helps keep your head clear. One of the biggest differences between German and Korean food culture is how people handle food.

“The appreciation in the way people handle food. For example, how they filleted fish at the fish market. In Germany, as I know it, the fish gets thrown onto a board and then hacked at. They slaughtered the fish, laid it on a board, really almost like laying a child in bed, and cut it calmly and consciously. What fascinates me is that there’s no rush. It was very respectful towards the dead animal.” (Joshi Oswald)

You can bring a little of that into your own kitchen. Take a moment to consciously enjoy the aroma of the tomatoes. Listen to the bacon sizzling in the Frying Pan. Be grateful that you can share delicious food with people you love.

Fissler PrimeCut Collection

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A white plate showcasing braised pork belly and vibrant vegetables is artfully presented atop a textured black surface, illuminated by dramatic lighting that accentuates every detail—capturing the culinary excellence achievable with Fissler’s precision-engineered, high-quality cookware.

Moments of Creativity – Serving

The eye eats with you.

The age-old question: "What's more important, taste or appearance?" is complemented by a third component in Korea: texture.

"Only on the second day did I really grasp that in South Korea, texture is almost everything. So that's really the most important thing to them, the mouthfeel is right up there for them." (Quote Alexander Herrmann)

And of course, everything must be edible with chopsticks. This means rethinking, moving away from large pieces of roast served with an extra sharp knife, towards bite-sized pieces.

For you, this means: Always keep in mind what your guests need or expect. It should look great, but also be easy to eat. Nobody wants to deconstruct a complicated arrangement before they can take the first bite. And at a standing reception, it makes little sense to offer dishes that require a knife and fork – and a third hand to hold the plate.

Ideally, everything convinces: taste, appearance, and mouthfeel.

On a dark tiled surface, a precision-crafted wooden board engraved with "World Tour" showcases a slice of bread topped with fresh green herbs and six small, artfully arranged colorful food samples—an elegant presentation that reflects Fissler’s commitment to quality, durability, and timeless design in kitchen essentials.

The key points for Serving:

Less is more: The plate should not be completely full; a little space between the components makes them stand out better. So if in doubt, choose the larger plate so that each part of the dish can stand on its own.
Be bold with colour: Eating as colourfully as possible is not only more fun, but also healthier – thanks to the phytonutrients. The individual components should also match in colour. Neutral, light-coloured tableware then works like the canvas you paint on. Alternatively, a more monochrome dish such as tomato soup or risotto stands out better on colourful tableware (ideally in a complementary colour).
Playing with shapes: Fan-shaped slices of meat, little polenta towers, and diagonally cut carrots are almost standard by now. And for good reason: they simply look great without making the food unnecessarily complicated. But you can let your imagination run free. Think in three dimensions and aim for a balanced proportion.
The finishing touch: At the end, decorate the plate with herbs, edible flowers, or chopped nuts, and drizzle the sauce over it in a spiral, for example. And don’t forget: less may be more, but if there is too little sauce, the fun stops. You can also place a gravy boat on the table so everyone can help themselves to more according to taste.

To the recipes

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Moments of Triumph – the Event

A menu that brings everyone together.

All the preparations lead up to the big moment: the food reaches the guests.

The eager anticipation, the first hint of a delicious aroma, a brief pause to admire it, and then the first bite. That is the moment when even a star chef waits with slight nerves, only to be relieved by the guests' happy smiles. Everything worked out!

Quote from Alexander Herrmann: "There was an outstanding atmosphere for me. You can feel the atmosphere in a room. If there were an uneasy silence, it would not matter how much they applauded you."

Franconian-Korean fusion food needs a bit of explanation. That is why Alexander Herrmann also helped serve and introduced the individual dishes.

Quote from Alexander Herrmann: "What mattered was not simply serving something to eat, but how you explain it in order to bring them into your world, to reach their hearts and souls. Then it tastes even better."

A bowl of mixed sautéed mushrooms in a savory sauce, finished with fresh herbs, rests elegantly on a dark textured surface—exquisitely prepared with Fissler’s precision-engineered stainless steel cookware for superior results and timeless presentation.

A white bowl featuring a perfectly poached egg resting on sliced mushrooms in a rich, dark broth, garnished with golden crispy crumbs and fresh herbs. The dish is presented on a robust metal surface with prominent bolts—a subtle nod to Fissler’s precision-engineered German cookware that inspires culinary excellence and durability.

Even if you're not making fusion cuisine, a little anecdote about the recipe or where you discovered this special wine goes over well, even when dining at home. It gives the dish an added depth and often sparks extended conversations about the most beautiful of topics: delicious food.

Of course, it helps to have great guests who are open to new things.

Quote from Anja Kirchpfennig: "I found it lovely that the guests were totally curious and open. They really let themselves be taken along with everything we combined there. It was very unusual for the local conditions."

We asked the cooking team which moments from their trip to Korea they remember most. What were the "aha!" moments, and which were the most emotional?

In a bright, modern kitchen, a man in a crisp white apron pours a bowl of rice or grain mixture into a large ceramic jar. Sleek Fissler stainless steel cookware and premium German-engineered kitchen accessories can be seen on the counter, reflecting superior precision and timeless design.

01

Alexander Herrmann

“Reducing salt to a minimum and what that means for our dishes. If you’re making a roast pork and can’t salt the crackling properly, it won’t turn out right. And that’s how you realize that mineral salt serves not only a flavor purpose for us, but also a culinary and technical one. You already know that, but when you suddenly find yourself in that situation, you naturally notice new things. That was the goal, after all.”

A chef in a blue apron prepares fresh ingredients at a kitchen counter, surrounded by premium Fissler stainless steel pots, pans, and utensils. The contemporary, sunlit kitchen showcases the precision engineering and timeless design of Fissler’s German-made cookware, with steam rising gently from durable pots as the chef cooks.

02

Joshi Oswald

“The ‘aha!’ moment for me as a food scout was when you see these huge markets. You always imagine it, you always compare it to where you’ve shopped yourself. And then you see these giant halls where one hall after another is just a fish market. That fascinated me the most and really thrilled me.”

A woman with glasses and a scarf smiles while enjoying a meal served on a plate, outdoors in an urban environment illuminated by neon lights and blurred shop signs. The scene reflects the joy of dining with precision-engineered cookware, inspired by Fissler’s tradition of quality, durability, and timeless German design.

03

Anja Kirchpfennig

“What really surprised me was the world of spices we discovered in Seoul. I thought other flavors would be more noticeable. In general, the cuisine is very easy to digest. I noticed that right away, even in just one week, because the seasoning is different: very little salt, milder preparation methods, like pickling and steaming.”

01

Alexander Herrmann

“Reducing salt to a minimum and what that means for our dishes. If you’re making a roast pork and can’t salt the crackling properly, it won’t turn out right. And that’s how you realize that mineral salt serves not only a flavor purpose for us, but also a culinary and technical one. You already know that, but when you suddenly find yourself in that situation, you naturally notice new things. That was the goal, after all.”

02

Joshi Oswald

“The ‘aha!’ moment for me as a food scout was when you see these huge markets. You always imagine it, you always compare it to where you’ve shopped yourself. And then you see these giant halls where one hall after another is just a fish market. That fascinated me the most and really thrilled me.”

03

Anja Kirchpfennig

“What really surprised me was the world of spices we discovered in Seoul. I thought other flavors would be more noticeable. In general, the cuisine is very easy to digest. I noticed that right away, even in just one week, because the seasoning is different: very little salt, milder preparation methods, like pickling and steaming.”

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A Fissler chef’s knife with a dark, ergonomically designed handle lies on a tan knife roll, accompanied by high-quality kitchen tools—a precision peeler, a reliable sharpening rod, and a robust black cleaver—exemplifying Fissler’s commitment to German craftsmanship and timeless design.

Moments of Calm – Cleaning

After cooking is before cooking.

Cleaning up the kitchen probably isn't your favorite activity. But it's part of cooking, even for top chefs who naturally do their own dishes. And with the right technique and cookware that's easy to clean, it almost happens by itself. That way, everything is ready for its next use.

Basically, there are two philosophies: keep your cooking area as clean as possible while cooking and put everything away and wash it up immediately – or focus entirely on cooking and tidy up thoroughly at the end.

In real life, it's usually a mix. Like with Food Scout Joshi Oswald: "I try to keep it reasonably clean. But when push comes to shove and things get a bit hectic, I'm more of a 'chaos cook'."

The moment of tidying up is also a time for reflection. What went well, what do I want to do differently next time?

And it shows appreciation for your favorite kitchen helpers. Anyone who flies their knives halfway around the world certainly won't put them in the dishwasher. They are carefully washed by hand and dried before waiting in the knife block for their next use.

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Two men, one with distinguished gray hair and the other with glasses and brown hair, sit side by side in a focused moment. The blurred background creates an intimate setting that reflects Fissler’s dedication to precision and craftsmanship. Their thoughtful expressions evoke the care put into every stainless steel pot, pan, or pressure cooker—timeless design at the heart of German kitchen innovation.

A smiling man in a black shirt and white apron kneads dough in a large Fissler bowl at a cooking class, surrounded by shelves and other people. The scene highlights the use of premium, German-engineered Fissler cookware, reflecting precision and timeless design in a modern kitchen setting.

Moments that last – the memories

Preserve memories.

Scents and tastes are particularly good at triggering memories. Brain researchers can explain why. For us, it's only important that food evokes positive memories. Grandma's chicken soup, the special birthday cake, the sun-ripened peaches straight from the tree next to the vacation home…

It's all the nicer when you create new memories with your guests. And in a few years, you can say: "Do you remember back then?" This includes taste above all, but also everything around it: atmosphere, conversations, decoration, music, plate design, and much more.