{"id":13104,"date":"2020-03-02T14:13:18","date_gmt":"2020-03-02T13:13:18","guid":{"rendered":"https:\/\/grandgourmand.de\/?p=13104"},"modified":"2023-01-22T12:35:01","modified_gmt":"2023-01-22T11:35:01","slug":"an-interview-with-christian-bau","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/an-interview-with-christian-bau\/","title":{"rendered":"An Interview with Christian Bau"},"content":{"rendered":"\n
\"Mathias
Mathias Guthmann im Interview mit Christian Bau, Foto: Barbara Merzdorf<\/figcaption><\/figure>\n\n\n\n

The culinary landscape in Germany has become incredibly exciting in recent years. Creative minds such as Thomas B\u00fchner, Kevin Fehling and Christian Bau have contributed to this.
Christian Bau is one of the most interesting figures in the sector, intellectual and impulsive, creative and planned, innovative and classic at the same time. In 2018, he is named Chef of the Year by Gault Millau, one of the highest awards in the profession!
Christian Bau is a recipient of the Order of Merit of the Federal Republic of Germany and was recently named an
recently appointed honorary ambassador for Japanese cuisine. His restaurant in Perl-Nennig on the Moselle, right on the border with Luxembourg, has been awarded three Michelin stars.
This interview was also performed there.<\/p>\n\n\n\n

<\/p>\n\n\n\n

MG: Mr Bau, have you read the questions yet?<\/strong><\/p>\n\n\n\n

CB: No, I never do. Yesterday I gave an interview about prepayment, cancellation fees and socio-political issues. If you already know the questions, you can no longer answer authentically. Either you answer with an open mind or you don’t answer at all. It’s like those interviews after Premier League football matches. The players are handed a microphone and each of them says the same thing: “I’m glad we won, an excellent team performance”.
The answers are already ready-made by the management, that’s not for me.
Either I say something about a topic because I am convinced of it, or I don’t, questions from the draft board don’t interest me.<\/p>\n\n\n\n

MG: You are currently being quoted in the press because you are introducing a prepayment system. Is there already feedback from colleagues or guests?<\/strong><\/p>\n\n\n\n

CB: Last week was the “Night of the Stars”, a big ahgz ( general hotel and gastronomy Newspaper) event with over 100 star chefs. We finished 1st, of course there were big handshakes and backslapping from the colleagues there. We are at the top of the pyramid, the guidelines for the industry have to come from us.
We want to be pioneers, and then the others can follow. We react to changes in society, it is a reflection.<\/p>\n\n\n\n

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In Germany, values are being lost, communication is being lost, decency is being lost, morals are being lost, we have to react to it.<\/p>\n<\/blockquote>\n<\/blockquote>\n\n\n\n

No-shows cause us economic damage.
We often have the first conversation with the guest when he or she is already in the restaurant. Unfortunately, it’s difficult realize this meeting before that.

Someone orders a table by mobile phone in January for the end of April, for the weekend. We try to contact this guest, they push us away or give us an office number. When we call, they often say: “The boss has just left”.

But we absolutely have to talk to the guest, for example, to find out about possible intolerances and allergies. Of course, we also have to reconfirm the table, which happens at least 48 hours before the appointment, again we are pushed away.<\/p>\n\n\n\n

We then try by e-mail, and often receive a brief message shortly before the appointment.
“We are coming, no incompatibilities”.
No greeting, nothing at all, this is now common practice, as a host we have to struggle with it.
We don’t know if the guest will actually come or if the table is cancelled, they simply can’t be contacted.
It’s about resources and sustainability, we buy goods that are then not used.
An example: just recently the restaurant is fully booked on a Tuesday evening. On the same evening, a table of 4 cancels, on Wednesday a table of 2, a table of 10 suddenly becomes a table of 7. But the restaurant purchases for 21 guests, a disaster.<\/p>\n\n\n\n

But to your question: The colleagues are on our side, there is absolute understanding among the regular guests and I cannot yet judge the situation with the new guests because the system will only take effect starting in March.<\/p>\n\n\n\n

Normally I don’t read texts on Tripadvisor. Sometimes, however, one is stunned. Two guests complain in detail on this portal about an evening at our restaurant.
Only after four courses and a bottle of mineral water do they remember that they are lactose intolerant. Unfortunately, if they don’t inform us, we can’t take such intolerances into account in advance. Freedom of opinion is very important, I absolutely stand by that. But we should please treat the host with a little more respect and politeness. This is a socio-political question.<\/p>\n\n\n\n\n\n\n\n

MG: You left your childhood home at the age of 16. With eloquence and perseverance, you launched an incomparable career.
Are there reflective moments when you feel gratitude for what you have achieved?<\/strong><\/p>\n\n\n\n

CB: Every day when I get up I feel gratitude. I look at what my life has been given to me and the life I am allowed to live today, even if it is very hard, with gratitude.
Often my day ends only after 16 or 17 hours of work, then I go home just to sleep.<\/p>\n\n\n\n

I am a happy person, I appreciate life and I know where I come from. I know what I want to achieve, I’m doing better than average, above average, I have a high level of recognition.
I have both feet on the ground, I have never lost my grip.
I have never had any alcohol or drug problems.<\/p>\n\n\n\n

MG: A career is always associated with money.
Did you aim for success in order to move away from the memories of your youth?<\/strong><\/p>\n\n\n\n

CB: I haven’t analysed it exactly yet. In the beginning there was a lot of obstinacy.
After my training, I obsessively wanted recognition and success. Of course, that also has a lot to do with my own history, with my childhood home.<\/p>\n\n\n\n

When I came into the world, my mother was only seventeen years old and a single parent, by today’s standards one would probably say Hartz 4 (money paid to financially disadvantaged citizens) to the family circumstances, we were at the subsistence level.
Certainly there was a subconscious impulse, but I am not monetarily influenced to this day.<\/p>\n\n\n\n

For example, when my friend Sascha Stemberg asks me if I’m going to cook at the 4 Hands Dinner (special cooking event), I say:<\/p>\n\n\n\n

“Hey, I love you, I love your family and I love dear old Walter Stemberg, of course I’ll come”.<\/p>\n\n\n\n

I do something like that because I feel in the mood for it and because I’ve already spent so many wonderful hours with Stemberg, I don’t take a single euro for that. It’s not the money that pushes me. I do things out of conviction.<\/p>\n\n\n\n

MG: The most beautiful moments happen between two people, or when something improbable happens, one of those moments when destiny throws a surprise on the road.
Was there such a “decisive moment” in your life?<\/strong><\/p>\n\n\n\n

CB: If I am to associate it with my career, there was this crucial moment when I met my current employer, 23 years ago.
At that time, I was on my way to Trier to visit my friend Wolfgang Becker<\/em>. On that trip, this castle caught my eye. I said to my wife, who was pregnant with our first child:
“This looks very nice here, let’s make a little stop”.<\/p>\n\n\n\n

In the restaurant, paper towels were laid out on the tables and the decoration was made of dried flowers. As we were leaving the castle, Hartmut Ostermann, my employer today, crossed my path.<\/p>\n\n\n\n

Casual and slightly surprised, he asks us what we have to do at the castle. We talked by a coffee. That’s where this success story came from.

There were always rumours that my mentor, Harald Wohlfahrt<\/em>, had got me this job at the time, but that’s not true! It was an incredible coincidence and a great stroke of luck that I was here at that exact moment, half an hour earlier or later, and this meeting would never have happened.<\/p>\n\n\n\n

MG: Do you consider yourself an openminded person?<\/strong><\/p>\n\n\n\n

CB: In the meantime, yes, but I am not somebody who spout off something without being asked. I want to regulate the communication that goes outwards, I want to handle it myself, I don’t have a PR manager. I don’t have to say something about every issue, but when it’s appropriate, I say something.<\/p>\n\n\n\n

I will say something when it is appropriate.
We are missing an outstanding figure, in contrast to some other sectors, there has been a vacuum for the last few years. Hardly anyone dares to say anything, for various reasons: people don’t want to step on their competitors’ toes, they don’t want to offend their customers.<\/p>\n\n\n\n\n\n\n\n

The German Federal Cross of Merit has made a big difference.
I can speak out differently and I am respected. I want to help colleagues and the industry, but there are many interviews that I refuse.
There are enough relevant topics, one example is prepayment, another is the relationship between politics and haute cuisine.<\/p>\n\n\n\n

Why aren’t the best chefs hired for state official visits?<\/p>\n\n\n\n

I had the chance to have a one-to-one talk with our Federal President Frank Walter Steinmeier in a private talk. The Federal President pointed out that I now had a special position and should use the opportunity to take a stand on important issues.<\/p>\n\n\n\n

That’s what I’m doing, although not in a striking way, because it’s not about me!
But I have to tell politics and society what is going on. I try to hold a mirror up to people.<\/p>\n\n\n\n

MG: In 2007, the former artistic director of the Documenta in Kassel, Roger M. Buergel, wrote:
I invited Ferran Adri\u00e0 because he has managed to produce his own aesthetic, which has turned into something very influential on the international scene. That’s what I’m interested in, not whether people think it’s art or not.
It’s important to say that artistic intelligence doesn’t manifest itself in a particular medium, that you don’t have to identify art only with photography, sculpture and painting etc., nor with cooking in general; however, under certain circumstances, it can be art.<\/strong><\/p>\n\n\n\n

Recently, you complained in an interview that the art of cooking is despised by politicians.<\/strong><\/p>\n\n\n\n

Is our perception, and especially the perception of politicians, reduced to such an extent that we don’t even want to recognise the artistic in culinary art?<\/strong><\/p>\n\n\n\n

CB: I would differentiate that. When I say that the art of cooking is not perceived, I don’t mean the artistic value on the plate, it’s more about the relationship to the profession. I still consider myself a craftsman, not an artist.
Our work has artistic aspects, the presentation on the plate for example.<\/p>\n\n\n\n

But primarily it’s about taste, which is something many young chefs have a big problem with, I call them “Instagram chefs”. It can happen that the sauce has no substance or the meat is not cooked to perfection.<\/p>\n\n\n\n

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We are craftsmen, the higher you climb the higher the artistic standards become.<\/p>\n<\/blockquote>\n\n\n\n

Ferran Adri\u00e0 was a real revolutionary. He opened everyone’s eyes because he questioned many things that had been the credo until then. Yesterday, “Der Feinschmecker” asked a similar question about what is left of molecular cuisine today.<\/p>\n\n\n\n

In my opinion, maybe 20%, but the echo is still enormous.
cooking techniques and processes have changed, since then people have been working with espumas and low-temperature cooking methods.
Spheres, foams, smoking at the table, nitrogen compositions, these are less in demand at the moment. Back then, of course, it was absolutely avant-garde and made us chefs think.<\/p>\n\n\n\n

We are going back to the basics, focusing on the product. There is more reduction, but that doesn’t necessarily mean purism.
The product must be clearly emphasised. For years, we have been serving the best products available worldwide, that is our philosophy, our guests appreciate that and of course it has its price.<\/p>\n\n\n\n\n\n\n\n

MG: On 30 December 1780 Wolfgang Amadeus Mozart writes to his father:
Now I ask for a swift answer. Now I must close, I have to write head over heels everything has already been composed, but not yet written \u2026<\/strong>

I don’t want to compare you with Mozart, but it is said that he already had his pieces in his head and only had to put them on paper.
An interesting theory.<\/strong><\/p>\n\n\n\n

Mentally add ingredients, smells, flavours and presentation to a complete
composition, which then only needs to be realised?
Do you have an expanded dimension of culinary thinking?<\/strong><\/p>\n\n\n\n

CB: Yes, you have to have that, you have to master it mentally. At the beginning of my career, I did extensive research and experiments, there were also crazy things, when you’re young you do things like that.<\/p>\n\n\n\n

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The resources are no longer there these days, you have to think sustainably, I don’t produce anything for the waste bin.<\/p>\n<\/blockquote>\n\n\n\n

With sovereignty and experience I first put things together mentally, intuition also helps. People often ask me:<\/p>\n\n\n\n

“Mr Bau, you cook Japanese food, did you learn it from a great chef?”<\/p>\n\n\n\n

I always say that I didn’t learn that, but I understood the philosophy. I’ve visited countless Japanese restaurants, talked to many Japanese chefs, I’ve absorbed these ideas. Everything else I mastered intuitively. <\/p>\n\n\n\n

Just put a few Japanese ingredients here on the table for me, for example miso, Japanese citrus fruits like yuzu, sudachi or mikan, a bottle of soy sauce and a fish. Intuitively I will make you something out of it, I can’t describe it, it comes from the gut. The creative process begins in the mind, age and aplomb naturally help me to realise it. When the idea has matured in my head, I go into the kitchen and talk to my cooks. Without knowing what it is basically about, they prepare the various components. Finally, I put the building blocks together.<\/p>\n\n\n\n


The “aha” experience is always amazing. The composition is then tweaked until the idea crystallises. Different regulators are applied, what needs to be forced, what needs to be cut back, how should the cooking be handled? This process can take two, three or four weeks. In the end, a new dish is created that can be served to the guests.<\/p>\n\n\n\n

MG: Do you sometimes need solitude to be calm and reflect?<\/strong><\/p>\n\n\n\n

CB: Solitude is perhaps the wrong word, of course I need peace and silence sometimes.
We live in a busy time.
In the morning I open the restaurant, the delivery men and the cooks arrive, I check the goods and give the first instructions, always interrupted by phone calls, finally I stand at the oven and put the sauces on, in between conversations with customers, the press or the staff, the schedule is tight. Often the day ends around 1:30 am.<\/p>\n\n\n\n

You are constantly challenged, mentally and physically, which is detrimental to your own creativity.
You have to allow yourself rest periods to find yourself, to rethink your strategies, to simply switch off. To cook at this level, I need clear thoughts, rest is an important factor.<\/p>\n\n\n\n

We master 20 employees, in the past I was immediately available for every employee.
That is no longer possible today.<\/p>\n\n\n\n

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My daily schedule is many times higher than that of my colleagues.
I want to be a leading example.<\/p>\n<\/blockquote>\n\n\n\n

But sometimes I have to protect myself, I can’t always be there for everyone. You have to respect that.<\/p>\n\n\n\n

MG: You have children, how do you explain the meaning of life to them?<\/strong><\/p>\n\n\n\n

CB: The meaning of life? To have children of your own, to be happy. To give the children attention, support and a background.<\/p>\n\n\n\n

I didn’t have such a life myself, my mother was overwhelmed with the situation.
Of course, there were also good moments in my childhood and youth.
We went to the football field or biked around on scooters, we didn’t hang out in front of the TV.
We weren’t multimedia-driven, on the other hand, there was never anything there at the time.
When the class went to the camp, I stayed at home, there was no money for that.<\/p>\n\n\n\n

If you decide to have children, you also have to stand behind that decision, offer the child something.<\/p>\n\n\n\n\n\n\n\n

MG: Are you religious?<\/strong><\/p>\n\n\n\n

I was educated like that, very strict religious, a Catholic family, I was an acolyte.
My grandparents lived right next to the church, that’s where my parents’ house is.
Yes, I do believe in something, but I don’t have to go to church every Sunday. The last decade of the Catholic Church was bad, child abuse, homophobia, just to name a few examples. I don’t understand the Church anymore.<\/p>\n\n\n\n

We are moving closer together globally, we are open to the world, the Catholic Church is no longer up to date.
I don’t believe that the priest without celibacy is the worse priest.
At first, people were happy when Pope Benedict was elected a few years ago. But he didn’t change anything, he didn’t open up, he didn’t withdraw financially, all that doesn’t speak for the Catholic Church.<\/p>\n\n\n\n

At some moments, I am very tired, I find power in a faith that has nothing to do with the Church.<\/p>\n\n\n\n

MG: <\/strong>Do you read reviews?<\/p>\n\n\n\n

CB: Of course I read reviews. When you’re a young chef, bad reviews really affect you, you can’t sleep, you react very emotionally to them.<\/p>\n\n\n\n

Today you know how to assess it better, I know all sides of the business, you know its strengths and its weaknesses.
You think about reviews, whether they are positive or negative.<\/p>\n\n\n\n

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I can’t do anything with hymns, I don’t have to read for the fiftieth time, that I have the freshest and best tuna.<\/p>\n<\/blockquote>\n\n\n\n

This has nothing to do with arrogance, but with a relaxed attitude and experience of life.
You have to know how to evaluate yourself, where to position yourself. You know your staff and you know how to assess them. Criticism must be perceived and taken seriously.
Recently, a guest complained about something. At first, I rejected it.
After I slept on it for a night, I called the guest and told him that his perception coincided with my own, you have to admit something like that. In principle, this criticism was a help. To realise that, you need self-reflection. You must not think that you are doing everything right.<\/p>\n\n\n\n

MG: Only a handful of chefs have mastered the art of cooking a sauce of technical and aromatic perfection; individuality suffers as a result, much of it is being standardised, comes from a bag or from the freezer compartment.
You had the privilege of learning at Gutbert Fallert’s “Talm\u00fchle”, among other places, where they know how to prepare excellent sauces according to Escoffier or Car\u00eame.
Do you think that people have forgotten the “art of the sauce”, on the one hand because of the time constraints, and on the other hand because there are only a few chefs left who pass on the knowledge about it?<\/strong><\/p>\n\n\n\n

CB: We work in a “chef community” where everything is handled very openly. Colleagues rarely keep secrets to themselves, you can read everything in the books, my staff know exactly how I prepare the courses.<\/p>\n\n\n\n

But it has to be said that the younger generation learned the craft differently than I did at my time.
The spiral is going down, there is neither time nor staff. Some businesses don’t quite handle the economic side, then they rationalise, resort to convenience, or simplify cooking too much.<\/p>\n\n\n\n

I enjoy the privilege of working in a company that provides me with all these resources, including nine qualified chefs.
Of course, I pay a lot of attention to the preparation of the sauces, to excellent products, but I can also afford it here.<\/p>\n\n\n\n

We buy whole animals for the restaurant, whole guinea hens, whole fish, etc., everything is used, carcasses, offal, legs, simply everything. You have to have mastered the craft, I’m happy to pass that on. Unfortunately, many others don’t have the opportunity because there are not enough staff there, sometimes the business background is missing.<\/p>\n\n\n\n

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Decontextualisation, irony, spectacle and performance are perfectly legal as long as they are not superficial, but respond to or connect with a gastronomic reflection.
Ferran Adri\u00e0<\/p>\n<\/blockquote>\n\n\n\n

MG: An intellectual concept has to go through a metamorphosis to trigger feelings within the recipient. Do you have a method by which you shape thoughts into feelings??<\/strong><\/p>\n\n\n\n

CB: I look at it from an overall perspective. Every employee who starts with us learns about our two credos at the job assessment interview:<\/p>\n\n\n\n

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  1. Do things with passion or not at all<\/li>\n\n\n\n
  2. With our work we want to make people happy<\/li>\n<\/ol>\n<\/blockquote>\n\n\n\n

    The first credo points to the craft, do it right or leave it! We have a high quality ethos. You can’t make good things out of bad things, but on the other hand you can make very bad things out of good things without the right craftsmanship.<\/p>\n\n\n\n

    The second credo, of course, refers especially to the service staff. However, it is not about specific procedures or some general mumbo-jumbo.

    The whole thing has to be right, from the reservation with a proper confirmation letter to the welcome in the restaurant. We want to create a warm, personal, almost family atmosphere right from the start.
    In addition to the good food, a service atmosphere must be cultivated that is not overcrowded, and of course the rules must be observed.

    From the very first minute, the guest should feel comfortable with us. Creativity certainly plays a role here, but for me, the totality takes precedence.<\/p>\n\n\n\n\n\n\n\n

    MG: Do you write down your ideas on Paper?<\/strong><\/p>\n\n\n\n

    CB: Rarely. When a dish is perfect, it’s formulated, but not as a dish. We recipe the individual components such as sauces, accompaniments or certain preparations.
    These recipes are saved in the database.
    It is then often the case that half a year later one picks up such a recipe and uses it for another dish.<\/p>\n\n\n\n

    A Purple Curry Sauce, for example, was originally conceived for a pigeon dish in spring, but it goes just as well with a venison dish in September. I recipe the blocks when the dish is perfect.<\/p>\n\n\n\n

    Of course, everyone works differently, I know colleagues who always have their book with them to note down their ideas at any time. I’m more intuitive, which, considering our success, can’t be all that wrong.<\/p>\n\n\n\n

    CB: I like to relax on the terrace with a glass of red wine and a cigar.<\/p>\n\n\n\n

    My big hobby is travelling, I want to see the world,
    which works because my children are already grown up. Through my job I get to know many personalities, I get to cook for them. When you see a lot of the world, you also see a lot of the culinary world.<\/p>\n\n\n\n

    MG: What are your basic human needs?<\/strong><\/p>\n\n\n\n

    CB: I don’t need luxury. I value good clothes, I don’t drive a big car, although Porsche, for example, has approached me.

    MG: You are grounded\u2026<\/strong>

    CB: Yes, but my worldwide fame also makes things easy for me. I recently had a guest performance in Hong Kong, and one of the best hotels in the world got a whiff of it. They immediately sent a butler who organised a quick move from the current hotel to this absolute top house – under German management, by the way. In the middle of the night I moved into a suite twice as big as my home here on the Moselle.<\/p>\n\n\n\n

    For many things I have employees, without my personal assistant this could not function at all. But a Rolex for 25,000 \u20ac doesn’t make me a better person, and I don’t have to take a Porsche to the road after work and accelerate to 250 km\/h to feel good.<\/p>\n\n\n\n

    Perhaps you could call this the “Harald Wohlfahrt Syndrome”.
    Wohlfahrt is known to be a modest man. He has everything that can make life luxurious, but never showed it. He drove to work in his wife’s VW Golf, he exemplified modesty, we all learned from that. He was and is an icon of the genre.<\/p>\n\n\n\n

    You must not be jealous of people’s success, the question is how you deal with it. In my position, one is flattered, but I don’t demand it. I don’t really preach water and drink wine. I’m respected all over the world, but I’m still Christian Bau with the tennis shoes and jeans.<\/p>\n\n\n\n\n\n\n\n

    MG: Do you fear age?<\/strong><\/p>\n\n\n\n

    CB: No, I’m not afraid of it. Of course, as you get older, you become more aware that everything has a certain lifetime limit. You ask yourself: How long do you want to keep doing this so excessively at this level? What if you have a heart attack in the kitchen at 55 and it’s all over? Was it worth it then?<\/p>\n\n\n\n

    We’ve reached the zenith, that’s all we can do, seven times the highest rating, German Federal Cross of Merit, Honorary Ambassador of Japanese Cuisine, what else is there? I can only quote Harald Wohlfahrt again:<\/p>\n\n\n\n

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    Once you’re at the top, the only way to go is down.<\/p>\n<\/blockquote>\n\n\n\n

    MG: Maybe it goes even further and higher as a mentor of the scene?<\/strong><\/p>\n\n\n\n

    CB: Yes, maybe. But there are some copycats who want to profit from it, journalists, even politicians, etc. I don’t know if that would make me happy. Of course I want to cook as long as possible, for financial reasons already, and for the family.<\/p>\n\n\n\n

    Everything becomes more difficult with age, of course you don’t ask yourself such questions when you’re 35.
    Sometimes every bone hurts, and at such times you ask yourself the question of meaning.<\/p>\n\n\n\n

    MG: Do you have any advice for the coming generation of chefs?<\/strong><\/p>\n\n\n\n

    CB: I quote Denzel Washington, who once beautifully said: “As in fashion, music or art, everything has been there before”.
    I myself look forward to the day when respect, humility, loyalty, sincerity, honesty and teamwork will return.<\/p>\n\n\n\n

    MG: That sounds like a good conclusion\u2026
    <\/strong><\/p>\n\n\n\n

    CB: These values have been lost, we started the conversation with the reflection of society, that’s how it should end. Perseverance and humility, that’s what I pass on to the younger generation, the youth just have to accept it. Sometimes these values are even there, but they get lost as soon as you move in a certain society. The modern media are both a gift and a blessing.<\/p>\n\n\n\n

    If you respect these values, your craft will also improve, you will become a better cook. I have the hope that at some point there will be a “reunion” and people will return to common values. A lot of what is happening in society at the moment is repugnant to me, but I can’t change it because people are like that.<\/p>\n\n\n\n

    MG: <\/strong>Dear Mr. Bau, thank you for this Interview.<\/p>\n\n\n\n

    \u00a9Mathias Guthmann, Reprinting, duplication or storage in media of any kind, including excerpts, is only permitted with the permission and naming of the author.<\/h6>\n","protected":false},"excerpt":{"rendered":"

    This interview was conducted before the Ukraine war. But it is more up-to-date than ever, because Christian Bau not only talks about cuisine, but also paints a complete picture of his philosophy.<\/p>\n","protected":false},"author":3,"featured_media":12542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[392,2],"tags":[],"class_list":["post-13104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews-2","category-unkategorisiert"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/grandgourmand.de\/wp-content\/uploads\/2018\/11\/guthmannbau.jpg","jetpack_shortlink":"https:\/\/wp.me\/paBxrl-3pm","_links":{"self":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/comments?post=13104"}],"version-history":[{"count":0,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13104\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media\/12542"}],"wp:attachment":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media?parent=13104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/categories?post=13104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/tags?post=13104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}