Bartisans: Adam Puetzfeld from Brotzeit

By That's Beijing, August 20, 2016

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This month, we head to German restaurant and bar Brotzeit where head chef Adam Puetzfeld talks about two of our favorite things: booze and meat.

So, you’re from Germany? 
I’m actually not – I’m Polish. But I moved to Germany when I was 14, and I got all of my experience and training in Germany. I also ended up in Mexico for a few months where I learned about Mexican cuisine. 

What sort of dishes do you specialize in?
My personal favorite is Italian food. A large portion of my family lives in Italy, and my aunt owns a hotel with a restaurant in there, where I also used to work. 

So you know how to cook many different cuisines?
Yes, except for Polish! My grandfather was an excellent cook, but he passed away when I was young, and my parents never really taught me their local cuisine. 

Do you have a favorite dish here at Brotzeit?
Definitely the pork knuckle. We do a really good one here. We use a very old-fashioned procedure, and end up cooking it five times. 

What drink do you recommend having with it?
Beer! [Laughs.] Wheat beer. Though most of our customers like to eat the knuckle alongside a pilsner. 

German cuisine in three words?
I’ll go with heavy, healthy…

Wait… healthy? What’s healthy about German food?
We use a lot of cabbage for example. Plus potatoes and other vegetables. 

Is beer healthy?
Depends on the quantity you drink [chuckles].

See a listing for Brotzeit German Bier Bar & Restaurant.

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