Julian Konsulov


Julian Konsulov

...completes his second training as a chef in the kitchen team of Gault-Millau-owner Christian Göpel.

Kitchen: An education with a future

Julian Konsulov is one of five apprentices who is currently completing his training in the kitchen team of Gault Millau-bearer Christian Göpel. The 20-year-old has already completed his service apprenticeship at the Bad Horn Hotel & Spa and is now in the first year of his second apprenticeship as a chef. As a service specialist, he knows not only the many processes of the hotel but also the approximately 90 employees very well. "The three-year apprenticeship has given me a comprehensive insight into the entire diversity of the hotel industry," says Julian. He is proud that he was able to make this experience and grateful to his parents for encouraging him to train early on.

Inspired by the service apprenticeship, Julian played with the idea of attaching a second training as a chef. His enthusiasm for cooking finally contributed to the fact that he can now pursue his passion. Even as a teenager, I enjoyed cooking and looking at recipes on Youtube or Instagram to try them out," says Julian. When the opportunity came up at the Bad Horn Hotel & Spa to start a second training, further dreams sprouted with him: As a teenager, I have always been fascinated by the idea of traveling and as a cook stands the door for a job abroad, "The young man is convinced that he is open to the exchange of experience and inspiration from foreign cultures. In this respect, the signs stand for a successful future, with teacher and chef Christian Göpel, under a good star. "We train the young people here with us for their future and are happy if we can contribute to the promotion of talent in our own company," says Goepel and adds: In our profession, however, it is also important to be influenced by different personalities. Each chef lives out his vocation very individually and thus contributes to the development and inspiration of the young chefs. For this reason, many of them go abroad to gain experience. Of course, it’s nice when former apprentices return to their roots and work with us again."

Then Christian Göpel turns to Julian with a calm but determined tone, who just prepared a Crema Catalana: Beat the crème and do not stir. "Julian responds promptly and continues to focus on his dessert. The apprentice appreciates how Christian Göpel accompanies him in his training. In principle, he gives me a lot of freedom in my work and intervenes only in case of coarser mistakes or in order to give helpful advice", the young chef says and adds: I also love that Mr Göpel responds to the leisure wishes of us apprentices. "This doesn’t always seem to be a matter of course in the industry, which is why Julian can plan with a regular week. On Sunday my week starts and on Tuesdays I go to the professional school in Weinfelden. I have Friday and Saturday off, so I also have time for my friends, where the weekend usually starts on Friday evening."


Recipe Crema Catalana: 8 persons


  • 1L cream
  • 200g egg yolk
  • 120g sugar
  • Vanilla pod
  • 8 oven-proof bowls
  • Bunsen burner
  • Cane sugar for caramelising


  1. Heat the cream briefly.
  2. In the meantime mix egg yolk and sugar with the whisk.
  3. Add cream and vanilla pod to the mixture and mix with whisk for about 1 minute beat until it is foam before filling into the oven-proof bowls. Otherwise there is no smooth layer during the cooking process.
  4. Preheat the oven to 88 degrees and cook on steam for 38 minutes
  5. The bowls can also be placed in a water the
  6. Set the temperature to 90-100 degrees.
  7. Let the finished Crema Catalana cool in the refrigerator.
  8. Spread the rest of the sugar on the surface and heat with a Bunsen burner.

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