Johann Lafer has lost weight, but his goal is not to become as slim as he used to be. He now enjoys other things.
Johann Lafer (66) has lost ten kilos. Shortly after his 66th birthday, in an interview with spot on news, he revealed with a laugh about further weight loss goals: “I will probably never be as slim ‘Hansi’ as I used to be.” But he has other plans and dreams and he tells us what bothers him about today’s cooking shows.
Dear Mr. Lafer, you have just celebrated your 66th birthday. Was there a big celebration?
Johann Lafer: Last year for my 65th, I gave a big party and celebrated extensively with many lovely people. So today it was very small and cozy, with just my family and a few very close friends.
Many people of the same age are already enjoying retirement and pursuing their hobbies or traveling. What personal goals do you currently have on your bucket list?
Lafer: Since I said goodbye to my restaurant at Stromburg (2019), my wife and I have finally enjoyed having time for our own plans on holidays like Christmas and New Year’s Eve. We have always been hosts on special occasions for half our lives. Today we can travel privately again, without cameras or obligations, and our adult children are often with us too. This makes me particularly happy because they have often been neglected because of my professional career. And they still share my passion for good food. This is how culinary trips always remain, I am always looking for that special taste at markets, in other kitchens or even at street food stalls in Asia.
What was the biggest upheaval in your life in the past?
Lafer: Oh, there were a few… The biggest change from that point of view was certainly the departure into the wide world after my cooking apprenticeship in Graz. Previously I had almost only been to Styria and once to Switzerland to visit relatives. And then set off for Berlin with just 80 marks. At the beginning I was completely overwhelmed by all the options. And I didn’t even know so many foods and dishes from the star kitchen. At Josef Viehhauser’s I sat in front of a lobster for the first time and was asked to prepare it. But I was very ambitious and practiced and tried things out in every free minute, and it paid off.
What are you doing differently today than you were 20 years ago?
Lafer: Well, 20 years ago I stood in the kitchen for 12 to 14 hours and on other days in the TV studio, on my feet and working all day. Today I work less and differently, perhaps more efficiently and a little more calmly. But the best thing is knowing that all the effort was worth it and that I was able to bring joy to many people. Seeing that as you get older and being able to look back on it with a good feeling is a great joy.
Does age sometimes cause you headaches and worries?
Lafer: To be honest, I don’t think about it that much. For me, 66 is a number, but not a retirement age. Of course, life gets shorter later on, the more I try to do the right and important things. My health is no longer in good shape, but I pay much more attention to my diet these days and know that my blood and cholesterol levels have improved significantly as a result.
You revealed in the summer that you had lost ten kilos. Do you want to lose weight even further or have you reached your comfortable weight?
Lafer: Well, look at me, I’ll probably never be as slim “Hansi” as I used to be (laughs). But that’s not my goal either. I had to lose weight in order to do something good for my body, I now live with a lot more vegetables, partly vegan and rarely eat meat, I had to do something about my osteoarthritis and today I’m pain-free again.
Is there anything in your diet that you completely avoid? What do you treat yourself when you crave something sweet?
Lafer: First of all, I don’t consider anything that I don’t eat to be a sacrifice. I’ve been trying to convey this to people for years with cookbooks like “Food for Pain”. I eat a lot of vegetables and legumes and prepare them cleverly with herbs and spices. In the morning I start with a fruit muesli, which is simply delicious and a good basis for the day. And yes, every now and then I treat myself to something sweet; a Styrian Kaiserschmarrn from my homeland can make me weak.
You are co-founder of the food network “Starcook”. What can that mean?
Lafer: My goal has always been to pass on my knowledge to as many people as possible and to promote young talent. Through “Starcook” I can let aspiring cooking talents in the classic and digital world benefit from my network and all my contacts. In combination with partners with a wide reach, we can offer young talent and celebrity chefs as well as food influencers a larger stage to further develop their brands and awareness. I come from the analogue world and am proud to be able to use the possibilities of the digital world for my passion at my age.
How do you benefit from the exchange and collaboration with young talent?
Lafer: Oh, that’s wonderful, inspiring. Both the young professional chefs and the food influencers are brimming with creativity. Recently at a barbecue battle as part of “Starcook” I competed against the SizzleBrothers with my rapper friend Eko Fresh, they are totally crazy guys! But they can do something too and we just have a lot of fun. And the spectators were able to pick up lots of tips from both teams.
What TV show would you like to watch today?
Lafer: Phew, a difficult topic. Today’s cooking shows are too competitive for my taste. I would like the audience to be more interested in honest craftsmanship and the use of good, simple food. I would love to run a cooking show on TV with the young and old talents from my food network, that would be pure entertainment and good cooking at the same time. I want the people in front of the screen to take something useful with them, to cook for themselves at home again and not just be voyeurs of a battle.
During the corona pandemic, VAT on food in restaurants fell to seven percent. The regulation is due to expire at the end of the year. Do you think this will lead to more closures in the industry?
Lafer: Many of my colleagues, especially Tim Mälzer, are fighting to maintain the seven percent, and rightly so! It’s already stressful enough – due to rising energy and food prices and the difficulties in finding good staff, the industry is already having a difficult time and many catering establishments are in trouble or even have to close. I would also like to see significantly more commitment and insight from the government in this regard.