DRIVE.culinary in an interview with Silvio Pfeufer

Mr Pfeufer, what do you think about the new DRIVE concept "DRIVE.culinary", which combines food with entertainment?

Silvio Pfeufer It’s a great idea. There’s a wonderful restaurant upstairs at the DRIVE. Volkswagen Group Forum, which is now in service again and being used for cooking evenings etc.

How was it cooking with Devid Striesow? And how do you rate his cooking skills?

Silvio Pfeufer Devid Striesow also comes from the coast and, as he is a big fish fan, I prepared a turbot for him. With hazelnut salt, lemon and leaf spinach. Time was a bit short and I couldn’t teach him much. But I showed him a trick about how to use a knife so that you don’t injure your finger, but can still cut faster and more accurately. And I shared two or three more tips with him. We got on really well. He also likes game – a nice alternative to traditional slaughtering methods or factory farming.

In your opinion, why is the DRIVE. Volkswagen Group Forum in Berlin ideal for cooking events?

Silvio Pfeufer Cars are designed to connect people. And they do. It doesn’t matter if you’re transporting something or visiting someone. Mobility emerged to bring people together and allow them to see more of each other. Dining is also a wonderful way of uniting people. That’s why I think it’s such a cool idea. It’s great that, as a car manufacturer, you have this wonderful place and make it available. It lets you give something back to society.

Electric cars are en vogue and the shopping was delivered today by Devid Striesow in the new ID.4. What did he bring with him?

Silvio Pfeufer Some of the ingredients, root vegetables, fresh herbs for the fish and a little leek for the sauce.

Have you personally experienced electric mobility?

Silvio Pfeufer I don’t have a car myself and haven’t had one in years, as I no longer feel I need one in the city. But that doesn’t mean I don’t drive a car. I use car-sharing projects, including Volkswagen’s WeShare, which are betting bigger and better. To that extent, I also have had some contact with electric mobility. It’s great: I am happy to use it if I need to make a big shop or it’s raining. The sustainability idea is great, and exhaust emissions are also gradually falling. It’s so much more pleasant for the people who live in the city. When the levels of pollution drop, it makes a city much greener and a nicer place to live.

To what extent does sustainability shape your life? How do you integrate the issue into your work?

Silvio Pfeufer I think that you have to take a self-reflective approach to the subject. For me, it starts with work: how sustainable can I be in a job when I am a chef in a fine dining or Michelin-star restaurant? Naturally there are processes that are not really that sustainable. Nonetheless, I am always attempting to do something to advance sustainability. We use sustainable or easily degradable cleaning agents and detergents in the restaurant. We are also increasingly trying to avoid plastic bags or cling film. Unfortunately, we don’t yet have an adequately good alternative to cling film. We no longer use aluminium foil at all. We buy dairy products from the surrounding area, from Demeter dairies, and also increasingly rely on local farmers for vegetables. This shortens the distances food needs to be transported. We largely only use freshwater fish. We get out fish from aquafarms in Brandenburg, where they have sensational char and trout. As far as meat is concerned, we are increasingly using meat sourced in Germany, and we have reduced the meat courses for each set menu to a maximum of one. There are also more and more vegetarian options. And waste separation, of course! We started composting in our backyard last year. We are constantly looking at how we can improve on sustainability. And I try to do that in my private life as well.

Do you also like to cook in your free time? And did you spend even more time in the kitchen during the Covid pandemic?

Silvio Pfeufer Despite the lockdown, I honestly didn’t have much more free time. We had a lot to do: there were cooking boxes that we sent home to guests, we got involved with Kochhelden.TV and also set up our own charity project “Manchmal” [Sometimes] and collected €10,000 for the City Mission in a single year. We put together packed lunches for the homeless in the first lockdown. I don’t really cook much privately, and don’t like doing so. This has less to do with the fact that I don’t want to cook because I have been standing in the kitchen all day. But I have a lot more space in the restaurant, and everything is more organised there. I do cook at home now, but nothing special. More down-to-earth stuff, like roasted vegetables with a little olive oil and salt. Or mashed potatoes with cauliflower. I mainly eat a vegetarian diet myself.

How did you become a chef?

Silvio Pfeufer It just worked out that way. At the age of 15, I said to my parents: “I want to become a painter and decorator when I leave school.” But they weren’t that enthusiastic about that. So then I said that I’ll be a chef. And that was that. I didn’t even complete my school-leaving exams, as I was a really lazy student back then. I had one or two internships and then started my apprenticeship without much prior knowledge. I didn’t cook particularly well or much at all at home. But I loved this job from day one. Especially the fact that you’re never done. There are so many different cooking styles, so many different flavours… you can never know everything about cooking. The nice thing is that you are always busy with this job and are constantly learning new things.

What is your personal favourite dish?

Silvio Pfeufer I don't have a classic favourite dish, it really depends on the situation. I like rustic cuisine. If I went out to eat and saw a traditional German ‘Bauernpfanne’ on the menu, there would be no stopping me. But sometimes I like fish as well, depending on the season, and what I’ve found when I’ve been out shopping. Whatever I fancy?

Are you a perfectionist at work?

Silvio Pfeufer Of course, fine dining is all about perfection. But in the knowledge that you will never achieve absolute perfection. Every vegetable, every piece of meat tastes different. Not every radish is equally sharp. That’s why we work with products that are not always perfect and do not always have to be perfect. I fight against this madness that carrots always have to be ultra-straight. But, of course, we always aim to give 110%. We always want to make the most of what is there and what we can get. Perfection also plays a role when it comes to hygiene and workflows. However, I’m not a perfectionist in my private life (laughs). When I get a bowl out of the cupboard at home, I sometimes leave the door open (laughs). I tend to be somewhat chaotic in private.

What do you snack in the car? What is the best snack when you’re driving?

Silvio Pfeufer I’m a big fan of nuts, as you can nibble them. Trail mix is also good, or dried fruit. I drink coffee and nibble when I’m driving. If I know that it’s going to be a longer journey, then I might make myself an escalope sandwich or a cheese roll. I become sluggish if I eat too much when driving. That’s why I recommend lighter foods for the car.