Wödsteira: Nadja Piskernik: Von der Montanuni zu Japanese Sternenküche

A Verkettung morehrerer Zufälle sorgte dafür, dass Nadja Piskernik anstatt with Werkstoffen in de Arbeid heute with Fish, Algae and Travel in a Spitzenküche Japanese work. In the MeinBezirk Series “Wödsteira” the Grazerin appears, who is that?

STEIERMARK/KYOTO. Nadja Piskernik schon in der Schule: With 16 years of power from the Piskernik, a Schüleraustausch in Japan. If you don’t learn the Sprache, you can also work in a Japanese restaurant in Graz. “Even the main war will stop in the future, but we will not be able to continue with it,” remembers Nadja Piskernik, who dies in the Gemeinde Stattegg nahe Graz aufwuchs.

If the idea, in the Leidenschaft, the Japanese Language and the Culinary of my work to the machine, it must first be brought, who sich herausstelle. After she had gone to study in the Studium of the Werkstoffwissenschaften and the Montanuniversität Leoben, Nadja Piskernik began to lead her new life.

”Thanks to the work that has always been carried out in a relativly light manner, I am more than happy with my work, but I am happy with it. I have a good relationship – ‘naja, Buchhaltung can always benefit from – if I live in my own Japanese restaurant, Then I stop making choices. And the war is a fact, so that the whole Erleuchtungsmoment can take place.”
Nadja Piskernik, Köchin in a Japanese Spitzen restaurant

In response to fundamental To search close Nadja Piskernik, her Studium and the Nagel hang and directly at the source to learn the Japanese art of cooking. So if you are in Kyoto in March 2022, there is a photo in a cooking school to start. After cooking the best quality of the kitchen: After another practice in Kyoto’s top gastronomy, you can Piskernik as a chef in a 3-Michelin-star restaurant in Kyoto. If there is no longer a woman in the kitchen, one of the Western European chefs specializes in the preparation of kugelfish. “Am kugelfisch is of course exciting, it is poisonous. There is a place on the market for fehler and the man who found the responsibility for his guests, that everything will surely ablaze, so Piskernik about the preparation of Japanese delicacies.”

The best geschmack from your Zutat farms

So whoever the Kugelfisch now has a best time was given, play also generally Saisonalität a bedeutende Rolle in Japanese Küche: “Also it is wirklich extrem saisonal. Was noch charakteristiek ist, es ist sehr wenig Fett und trotzdem sehr fell Umami. Also sehr, Although it is true that more intensive cooking and processing of Japanese cuisine is the best way to cook, then it is worth cooking or cooking.’ Dieser Fokus auf saisonale Zutaten wirkt sich auch auf die Decoratie und Presentatie der Gerichte aus, erklärt Piskernik: “Only father, who bought man, who uses Technik man and who man das Ganze decoriert, welches Geschirr man uses, was that fell light for Historie hat “, so Piskernik über die Dinge, die sie een meer Arbeit faszinieren.

The Traum of the Wahljapanerin is auch, ihr Wissen simply weiterzugeben, etwa in Form one’s own Japanese Restaurants, that is not in Japan eröffnen möchte, denn “here this is a nice Japanese Restaurants. They brauchen mich jetzt nicht unbedingt, glaube ich”, Schmunzelt Piskernik. Your soul is still alive, but you can still spend some time in it, anyway, because you are grazing during your working hours in the restaurant and enjoy your leisure time. Since the whole family is no longer in the Ferne-rückt, the telephony of the core is one of the weeks with my family in Styria. A more culinary memory must contain a core in the kühlschrank in the form.

Language as a door opener

Nadja Piskernik said that if he or she has learned Japanese language, he or she is grateful for it: “I have all my knowledge of Japan as a solvent and are also responsible for my Japanese authority. Also, the language barrier that is available is as good as it is.” When you are in your lectures, half of the time you are out of the – for Japanese – unmarried situation, a European woman in the Japanese kitchen is present.

“I am already so happy with my facts, that I am Ausländerin, that I am completely forgotten, that I am a woman. Wenn I am the first to see them, since I am shocked and have fear, I have to speak English. And Then since I am so bright, that I can be Japanese, that is all else completely in the background and all happy sin.”

Glücklich is Nadja Piskernik auch darüber, den Mut gefasst zu fassen, with 30 years nor even the fassten Lebensentwürfe zu acquire and im more than 9,000 Kilometers Airline entfernten Japan completely new anzufangen.

Nadja Piskernik in Steiermark-Rap

Excursions in the interview

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