Matthias LudwigsMatthias Ludwigs - master pâtissier, chef and confectioner out of passion
Everything began with a training to become a cook in Cologne in 1996. At the end of it Ludwig scored his first success: he was runner-up to the title at the German youth championships in 1999. At this moment, however, Ludwigs had already given up cooking: he was already halfway through a training as a pâtissier, which he brought to a successful conclusion in 2001.
From then on Ludwigs career took great leaps ahead. The first station was a 7-month training under the young enfant terrible Stefan Marquard. Ludwig still rhapsodises about his time with Marquard: "great team spirit and a lot of fun." Afterwards it was time to do military service. Here Ludwigs did not do just any kind of job, but got a dream post in the guest casino of the ministry of defence in Bonn. A pâtissier in the military, who would have thought?
The most instructive period during Ludwigs professional formation was a post as assistant chef pâtissier in the restaurant Dieter Müller in Bergisch-Gladbach. The resident pâtissier Frederic Guillon "showed me what pâtisserie means," says Ludwigs. With both a solid basic training and some higher refinements under his belt it was time to conquer the high seas on board of the MS Europe, another salutary experience for Ludwigs.
After visiting the Johannes-Gutenberg school in Heidelberg, Ludwigs had the certificate of a master pâtissier in his pocket. Since then he has worked as first pâtissier in the Graugans restaurant (Hyatt Regency Cologne). His passionate spirit led Ludwigs to further competitions and awards, the most recent of which was the "Finest Taste Award" at the German Chocolate Masters 2006/7 in Cologne.
In addition to the above-mentioned activities, he acts as a recipe maker, translator and as a food designer.