Icking: Slow food top chef receives award for animal welfare

Created: 11/24/2022, 8:55 am

By: Bettina Sewald

Wearing an animal welfare cap: Manuel Reheis in the outdoor kitchen at home with Elvira the lead chicken.

Shortly afterwards she disappeared back to her colleagues in the chicken coop.

© ina

The Ickinger cook Manuel Reheis was honored with the animal welfare cap of the Schweisfurth Foundation.

His recipe for success is regionality and sustainability.

Icking – "The biggest compliment for me is when a guest says: 'It tastes like it did when I was a child,'" reveals top chef Manuel Reheis from Icking.

The 54-year-old, who runs the Broeding restaurant in Munich, recently received another award that he is rightly proud of: the animal welfare cap from the Schweisfurth Foundation.

Reheis was nominated for this back in May.

Now he has been presented with the cap and certificate at a ceremony at the Bayerische Versicherungskammer.

The latter also received an award, namely in the “canteen” category, Reheis in the “restaurant” category.

Icking: Slow food top chef receives award for animal welfare

That is not by accident.

Reheis has been a sponsor and member of the global organization Slowfood for over ten years.

As one of the few chefs in Germany, he is the Chef Alliance chef there.

"I assume that this is how people became aware of me," says the passionate cook and father of a family in an interview with our newspaper.

After the nomination, he immediately decided: "I accept the challenge."

The price as "commitment to develop myself"

He felt that the nomination alone was an extremely high honor.

But that was just the beginning.

The review runs for about half a year and during this time you will be tested several times.

Reheis continues: "On the one hand, this is a confirmation of our work, but also an obligation to develop myself further."

You can read the latest news from Icking here.

Animal welfare in gastronomy: "If the farmer is doing well, the animals are doing well"

He focuses on regionality and sustainability.

With regard to animal welfare, for which he has now been awarded, this means for him: “The farmer comes first.

If they are doing well, the animals are doing well too.” That's why he keeps in close contact with his “suppliers”.

For example, during the Corona lockdown, he made sure that they were able to sell their products via a "broeding page".

He himself always buys the whole animal "without intermediaries" and processes it "nose to tail" - i.e. the whole animal.

His message is very clear: away from the milk calf - "that still tastes like almost nothing and is real stress for the mother cow and the calf" - towards new ideas.

With Jakob Baumgartner (Feinkost Icking), he is currently picking up on the Spanish trend towards the "fat old cow" and is certain: "It will be meat with character."

Top chef himself a pet owner and vegetable farmer

Reheis is not only a cook, but also a vegetable farmer and animal owner.

In addition to Labi-Dame Puma, the six chickens in the home garden are also doing very well.

Not only do they supply the eggs for private households and restaurants, but they also happily pick up any leftovers that fall away in the broeding.

Consistent down to the last detail.

A Slow Flower florist even supplies the floral decorations in the restaurant on Schulstrasse.

Of course from the region.

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