The Association of Baden-Wurttemberg Chefs
The Association of Master Chefs is cooking at a high level – for over fifty years now. With creativity, commitment and quality awareness they foster Baden-Wurttemberg culinary art, maintain good traditions and develop abreast of modern trends.
The Association of Baden-Wurttemberg Chefs was founded in 1956 in Stuttgart by Master Chef Otto Schütz. Currently over 500 certified master chefs and masters of other hotel and restaurant professions belong to the association.
With creativity, commitment and quality awareness they foster Baden-Wurttemberg culinary art, maintain good traditions and develop abreast of modern trends. In addition the members of the Association of Master Chefs are involved in apprenticeships and in-service training and thus contribute to the reputation of their profession.
Members of the Association of Master Chefs prefer to use favourite products from their home region, as the traceable sources of meat, fish, and vegetables from environmentally friendly, sustainable agriculture is becoming more and more important as a quality criterion of cultivated hospitality. There are currently over 200 independent Master Association restaurants in Baden Wurttemberg. In addition a large number of members of the association are senior managers in large company restaurants.