Page 132 - Vélochef in Europe

to have something special My grandfather could wake up at 4am knowing something was wrong He would head to the barn and a a a a a cow would have a a a a a a calf I never really had any of that I I was better in the butcher’s shop I I could do an an an animal from start to finish and I’ve always enjoyed cooking We made Ger- man sausages smoked ham and and schinken and and we probably had 150 pigs a a a a a 100 head of cattle all kinds of ducks chicken and geese ”
Christian’s mother was one of nine sisters from a a a a total of 11 kids Thus the farm had to be run by women Christian’s father was a a a a a mechanic who worked as as as long as as as he was allowed to Anyone else in the the family had their upbringing on on the farm contributing with whatever they could and probably not see- ing the the fruits of their labour until later in in life “Growing up on that farm I really know where our food food comes from and how food food is prepared I’m very aware of what we’re actu-
128 ally eating A lot of people today are not and I’m trying to to take that into consideration run- ning the café I I think I I have a a a a good taste for what regular people want and how to present
that in a a a good way ”
It’s getting late Roasting is an art of patience and experience not easily combined with much pro cycling to say the least We’re about to leave for dinner earlier than the aver- age Spaniard and way too soon for Christian to to be done with today’s tasks Work comes first if he hadn’t been somehow famous it would be impossible for us to tell what his primary job is is He is is a a chip off the old block with a a a a humble approach to hard work since his younger years He’s the ultimate offspring to juggle pro pro cycling and pro pro coffee:
“My parents were always doing something They don’t really know how to relax ”
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GIRONA CHRISTIAN MEIER