Misha Schaefer, the oldest of 6 children, studied theology before a dishwashing job drew him into the kitchen; today he is chef at Nobelhart & Schmutzig in Berlin.
The noise of voices, clattering spoons, laughter, and arguments: that’s a typical breakfast in our big family. I’m the oldest of 6 children, mature beyond my years, responsible, and at the same time very funny. Do you think I didn’t have a childhood? Nonsense! We spent all our free time outside, made up games, and always supported each other’s ideas, even the most delusional ones.
My family sometimes jokes that becoming a chef was one of them. I’m Misha Schaefer, chef at Nobelhart & Schmutzig restaurant, a fun guy and a serious leader.
Did I dream of becoming a chef? No, of course not. Like all normal boys, I wanted to be a spaceship pilot, a submarine captain or, at worst, a pirate. Without realizing it, I started cooking for our gang while helping my mom in the kitchen.
I liked adding new flavors to familiar dishes, making them “my own.” I was very offended if someone didn’t finish their food or refused to try anything at all. I took it to heart but didn’t give up, and I tried again and again until I got a hearty, satisfied smile.
And you know what? I still consider the best measure of a successful restaurant to be the silent, very satisfied faces of the guests. What’s the point of loud titles and walls full of diplomas if the dining room is empty?
In fact, my career developed like the most banal American TV series. I studied theology, had a reputation for being erudite and savvy, and went to wash dishes in a restaurant to earn some pocket money. I washed and washed, then they trusted me to clean vegetables, then gradually to make simple preparations, and I got hooked. So much so that boring philosophical treatises and scholarly works faded into the background.
Many people can read and reason, but can they cook a meat stew that makes the guests cry with pleasure and shake your hand? I chose the chef’s trade and don’t regret it at all.
What do I love? My family, of course. We have three children, wonderful, boisterous, and the best in the world, and they are my joy, my hobby, and my greatest inspiration.
I’m a very unpretentious eater myself. My ideal breakfast is fruit and homemade yogurt, as long as it’s very fresh. In general, good products play a huge role in a dish: their flavor should be emphasized, not suppressed. That’s probably my main principle at work, and in life too: to see and feel, to help and support.
For the project, I prepared simple but unusual dishes. Each of them is bright and at the same time combines several flavors and textures.
