Ralf Zacherl
His tips for a healthy diet despite everyday work
Ralf Zacherl in front of the HEM food truck in Lübeck.
© HEM
Ralf Zacherl cooks on TV – but also for a good cause. In the interview, the chef talks about healthy eating despite stressful jobs.
TV chef Ralf Zacherl (50) knows from personal experience what unconventional working hours and a stressful job mean. That’s why he drove the HEM petrol station food truck to several retirement homes in Lübeck on Reformation Day to surprise the staff there with free food. The employees there do not know a nine-to-five job either; instead, they are also used on Sundays and public holidays. In the interview, the 50-year-old, who has been a testimonial of the HEM Bistro Vital for a long time and in this role also supports Tafel Deutschland, speaks about his many years of professional experience. He also has tips for a healthy diet in spite of a stressful day-to-day work.
Activities in nursing homes and retirement homes, like the profession of cook, can hardly be compared with other jobs. Did you know what you were getting yourself into when you started your training?
Ralf Zacherl: Since I come from a gastro family, I knew very well what I was getting myself into. But that couldn’t stop me and that hasn’t stopped me to this day.
What is your advice to young people who want to take up this profession?
Zacherl: You should take a close look at your training company, preferably with a small internship. Are they really freshly cooked or do the vegetables come from the freezer? How often do the menus change? How is the tone in the kitchen? Because the training company is the basis or foundation for the further professional path, motivation and success.
What do you do to compensate if the work becomes too much for you?
Zacherl: I really enjoy stand-up paddling in summer, and when it gets too cold, I enjoy reading a good book.
What do you have on the table at home when things have to be done quickly?
Zacherl: Something that always works and my wife loves: “Omelette the winner” or as we like to call it: “The day is your friend”.
The ingredients for two people: 500 g broccoli, 2 knives of chilli flakes, 1-2 teaspoons soy sauce, 1 tablespoon vegetable oil, 20 g butter, sea salt, roasted coriander, pepper, a little honey, 3 eggs, 80 g brie de meaux, garden cress.
Preparation: Clean the washed broccoli into florets, cut into the stalk, turn 90 degrees and cut in half. Remove the outer shell from the stem until the white pulp remains and chop it just as roughly. Beat the eggs, stir in a bowl and season lightly.
Heat a non-stick pan to around 160 degrees, add the oil and cleaned broccoli, lightly salt and fry for around six minutes. Stirring occasionally. Then add the butter, honey and chilli flakes and continue toasting for three to four minutes. The broccoli should be light brown in color and bite. Now deglaze with the soy sauce, spread the eggs over the top, let it set and spread the Brie de Meaux over the top. Arrange on a warm plate, add some cress and serve quickly.
My tip: If you need a good mood, please serve with basil. This has a mood-enhancing effect and counteracts melancholy.
Many people often resort to unhealthy fast food in a hurry. What alternatives can you recommend?
Zacherl: When you’re in a hurry, fast food is often the only alternative and it’s uncomplicated. I recommend that you always think of fresh fruit. An apple always goes and almost covers our daily vitamin requirement.
Are there any dishes that you don’t like at all?
Zacherl: Nothing in itself, because I think you can prepare almost anything delicious. The only thing I would always refuse is cat.