Christian Hümbs private: This is the life of the Chef-Pâtissier and “Das große Promibacken” jury member

Christian Hümbs is director of the Leidenschaft and in the industry that does not have any Blatt status. Started with the common Oberhausener seine Karriere gleich with two Ausbildungen – sowohl zum Konditor as well as zum Koch. If you want to create a station that calls, among other things, on the Sterne-Koch Johann Lafer in the “Stromburg” restaurants, where the pastry chef stands up.

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Christian Hümbs and the most important career stations

There were more things on the career ladder of “Louis C.” in Hamburg or das “La Mer” on Sylt. The Sahnehäubchen war is a fact, when he was kürt to “Pâtissier des Jahres” in the year 2014. There is a chef patissier in the “Haerlin Restaurant” of the Hamburger Hotels “Vier Jahreszeiten”, who has an excellent and perfect knowledge with Sven Elversfeld in the gourmet of “Aqua” in “The Ritz Carlton” in Wolfsburg. From May 2017 to April 2019 a guest started in the restaurant “Atelier” in the Hotel Bayerischer Hof in Munich, since November 2017 a star was obtained hat. Zudem was erneut “Pâtissier des Jahres” in 2017. Since November 2019, the Chef-Pâtissier of the Zurich Hotels The Dolder Grand was appointed. The hotel has appeared in 2021 and has developed a creative project entitled “Der Feinschmecker”.

Christian Hümbs has been a jury member in the Sat.1 show “Das große Baken” since 2016, as moderated by Enie van de Meiklokjes. Also at “Das große Promibacken” there can be a number of fak points of knowledge. Darüber is one of the authors and has in his book “Richtig gut backen” no longer own credits, but also favorite recipes together. You will see other Macarons, which the chef patissier has revealed in an interview with Spot on News.

Rezepte für Macarons kreiert Christian Hümbs is a bad reappraisal

It can not be that a hobby enthusiast is a real herausvorerung. “The gellings of Macarons have basically ended up on the base, the egg mass for both half shells”, while Hümbs “allyouneed-magazin.de” explains. “Sugar and water should therefore be heated at exactly 115 degrees Celsius and mixed with mixed egg whites, powdered sugar and almond flour.” Make sure that the constant temperature during preparation is separated as a backup, except for Macarons.

The combination is just a matter of unusual aromas and flavors. “I find it exciting, such a classic story with Asian aromas with Matcha, Bergamot, Kalamansi or Yuzu with combinations.” No challenge for Christian Hümbs, who can make his creative journey of discovery, is one of the best things with his zusammenführt. So a shame for my “hearty Macarons with creamy cheese filling with traditional obazda or a strong blue mold for my whole wheat vorne”.

Christian Hümbs private: Who lives the Chef-Pâtissier?

Since Christian Hümbs has filed a request with his personal data, details about his private activities are a lot bigger for him. An interview with the “Berliner Morgenpost” was written by Freundin Evelin Blum. The Food Blogger will write a “Das Große Backen” story in 2019.

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