Is there anything that makes you feel confident
If I understand correctly, these are not the sources of infection. I think the contact restrictions make sense. ”
(Source: Sven Raschke)
Tim Vogelsang, 36:
“That basically makes sense. Given the situation, you have to do something. But I can’t say what the ultimate wisdom is. It is said that most infections occur in the private sphere. That is why I think it is good that schools and daycare centers remain open. If necessary, I can do without the swimming pool, the cinema and parties. The sooner we’ll have it behind us at some point. “
(Source: Sven Raschke)
Liza Golubeva, 24:
“I’m from Russia and have been in Germany for a year – and I’m happy to be here now. Here the problem is taken seriously. I think we are all super tired. We want to go out and meet others. But it tries to protect everyone. I am employed at the university and can work from home. But of course it’s difficult for people who work in restaurants. “
(Source: Sven Raschke)
David Badayev, 24:
“At first I thought Corona was like a completely normal flu and that it was all scare tactics. But my fiancée and my mother-in-law have had Corona for a week. I’ve been taking it more seriously ever since. I can understand the measures and I don’t find them bad in themselves. It’s good that it’s not a complete lockdown. But it will definitely come early next year. “
(Source: Sven Raschke)
Marco Hinz, 50:
“Actually, I think it’s very good. The measures are of course very tough, but I think the circumstances make it appropriate. The question is whether that is the best solution. Perhaps better solutions could be found for restaurants, culture and shops so that they don’t have to close completely. “
(Source: Sven Raschke)
Milena Hansen, 27, and Jolina Hansen, 24 (sisters-in-law):
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“We think it’s really bad about the restaurants and the culture. This goes too far. Existences are at stake. Everything is going down the drain. At least the schools and daycare centers will remain open. We don’t find the limitation to ten people so bad. However, it is a shame that amateur sport is being stopped again. “
As everywhere in Germany, the following applies in Kiel from November 2nd until the end of the month: Only members of your own household and another household with a maximum of ten people are allowed to come together in public. Catering establishments must close, deliveries and collection of food for consumption At home, canteens are still allowed, and professional sports should only take place without spectators. Events that serve entertainment and leisure are prohibited. This applies to theaters, operas, cinemas and concert halls, for example. Leisure and amateur sports are also covered by the regulation. Schools and daycare centers should remain open, as well as wholesalers and retailers, albeit with restrictions on the number of customers.
Sources used: own research
Party in the Corona hotspot: New restrictions have come into force for celebrations in Cologne and other NRW municipalities with high numbers of infections. There are exceptions, for example, for weddings or birthdays.
The citizens in Cologne and other NRW municipalities with high numbers of corona infections now have to restrict themselves more when celebrating. On Monday, another component of the country’s updated Corona Protection Ordinance came into force: If there are 35 or more infections per 100,000 inhabitants in seven days, a maximum of 25 people are allowed to participate in celebrations for outstanding occasions outside their own four walls. In the 50 regions – which also includes Cologne – only a maximum of ten participants are allowed. Outstanding occasions include weddings, christenings, birthdays, anniversaries or a graduation party.
Curfew and a mask requirement in public spaces already apply in many places
In view of the increasing number of infections, the state cabinet passed stricter rules last Friday. Since the weekend, a nationwide curfew in gastronomy has been in effect in the 50s regions with a ban on alcohol sales until 6 a.m. Millions of people are already affected in numerous cities and regions of the country.
From a value of 35, an extended mask requirement applies to all squares and streets where the minimum distance is to be expected regularly – for example in pedestrian zones and in markets. Read here where masks have to be worn everywhere in Cologne.
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In NRW, a maximum of ten people from different households are allowed to meet in public spaces – regardless of the infection situation.https://123helpme.me/argumentative-essay/ In the 50s regions, a maximum of five can meet. The limit values do not apply to groups living within the same household – families or shared apartments, for example. In addition, people from two domestic communities are generally allowed to meet.
Sources used: dpa news agency
Numerous waiters and service staff could lose their jobs in the current Corona situation. The state of North Rhine-Westphalia now offers an alternative job: work in health and regulatory agencies.
In North Rhine-Westphalia, waiters and service staff in the catering industry could carry out corona checks in the future and support the regulatory authorities. They could also be used to track contacts in health authorities. That reports the "Rheinische Post" with reference to Henning Höne, parliamentary manager of the FDP parliamentary group.
Many employees are at risk of losing their jobs due to the catering closures. Thousands of waiters, service and kitchen staff are affected, "very many so-called 450 euro workers"says Höne the "Rheinische Post. With this alternative they would continue to have an income – and the offices also benefited from it.
The district of Viersen is already calling on employees in the event and catering industry to apply for the advertised positions. It is important that people are ready to read into the complex situation and also to spend time with it on weekends.
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A similar step had already been taken in Düsseldorf in October. Dismissed employees of Galeria Karstadt Kaufhof should help out with the Corona contact follow-up at the health department. And employees in closed libraries also offered their help.
Sources used:"Rheinische Post": Press release from November 2, 2020 with material from the dpa
Berlin (dpa / tmn) – He got his own episode in the Netflix series "Chef’s table" It is also number 34 on the list of the 50 best restaurants: The Tim Raue restaurant in Berlin is internationally known.
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It has two Michelin stars and is often booked out for months. Due to the corona pandemic, it is anything but easy for the catering industry.
Marie-Anne Raue is Tim Raue’s business partner, both of whom have been running the restaurant for ten years. In an interview, the native of Berlin talks about unsuccessful cooking experiments, dealing with Corona and the role of women in gastronomy.
Ms. Raue, how do you feel about this year? Is there anything that makes you feel confident?
Marie-Anne Raue: I close this year with very mixed feelings. I try to be a role model for the people around me and my employees and not only to be positive, but also to act accordingly. For my employees, I think about what good I can do for them, what further training I can offer and what modernizations could benefit the company.
In my private life, I’ve just started to make a list of which restaurants I would like to visit next year and which are my next vacation destinations. But most of all I am looking forward to welcoming our great guests again next year. Because the joy that I reflected back from the guests
How does your restaurant cope with the partial lockdown?
Raue: The second lockdown is a much bigger challenge for us as entrepreneurs than the first. We started very early with our delivery service in the background "Fuh Kin Great" to prepare again. But since I had the idea of sending entire menus across Germany, it was an additional mammoth task in terms of organizational handling that we had to master as a team.
Ultimately, my business partner Tim and I have set ourselves the goal of increasing our employees’ short-time allowance to 100 percent in all months of the lockdown. Our problem is that we are realists. And based on the development of the current figures, we do not expect restaurants in Germany to be allowed to reopen before February or March 2021. You also notice that in this part of the lockdown, people cook a lot more at home and order less.
How quickly did the idea of setting up a delivery service come about in March 2020?
Raue: I still get goose bumps thinking about this moment. We all understood relatively quickly that something was coming and we thought about what would happen if we had a lockdown.
And then one night I wrote to Tim on WhatsApp "What do you think if we opened a delivery service?" Because people have to eat and maybe sometimes want something other than what they have cooked themselves. And then he wrote: "Yes, I’ve already thought about it, I’ve got it in my head."
When we knew we had to close the restaurant, we gave away all of the groceries that we could no longer use. Then we didn’t do anything for three days and let the whole thing affect us. But then we said relatively quickly: "Okay we do that."
Tim is then like a machine. He switched, wrote all the recipes. The dishes that we have on the plate here cannot be brought to the guest one-to-one. Then we just worked. In the morning we packed all the dishes that people had ordered the day before. And I planned routes at night and calculated how many bags could fit in a car.
Let’s talk about food: how do you feel about eating out yourself?
Raue: Difficult! I am a very sensitive person who perceives a lot. This is definitely a very positive quality as a hostess, because you can perceive nuances. When I go out to eat myself, it is very difficult to ignore that.
But of course I really, really like to eat out. For me, food is joie de vivre, and if I am allowed to enjoy something that has a particularly beautiful play of flavors, then for me that is the greatest and best that can happen to me.
Unfortunately, every now and then I am really distracted by what is going on around me. And when the guests at the next table are nervous because they want to order something, but they can’t be seen, I automatically get nervous too. I have to practice this over and over again to fade it out.
Do you find it exhausting when someone cooks for you privately?
Raue: No, not at all. I’m really very relaxed about that. I also have good friends who fortunately have no reservations because I own a two-star restaurant.
What is there to eat when you cook for yourself?
Raue: I cook Italian, of course, and then preferably always according to cookbooks. I like to try new recipes, gnocchis or osso buco. I celebrate that on Saturday I go to my greengrocer and my meat dealer and that I can then choose nice things and then prepare them on Sunday. Then I have a glass of wine and just enjoy it. That’s my time that I have to myself. And I’m a big grill lover and have a fully equipped grill on my terrace. I actually grill all year round.
What will you have for Christmas?
Raue: If it gets as warm again this year as in previous years, I’ll grill again. I’ll buy a fantastic loin of veal at my favorite butcher’s shop and grill marinated vegetables with it, as well as the lovely little grenaille potatoes, which are then sprinkled with coarse sea salt. In addition, a homemade barbecue sauce. Et voilà, the celebratory meal is perfect.
What’s your favorite cookie recipe?
Raue: I prefer to bake with wholemeal spelled flour. This gives the cookies a nutty and hearty taste. I use 400g wholegrain spelled flour, 1 egg, 200g brown cane sugar, 250g butter, ground vanilla and cinnamon to taste, chocolate or couverture to taste to coat the cookies.
First stir the egg, sugar and butter until creamy and then add the flour with the spices, leave to rest in the refrigerator for at least 40 minutes, wrapped in cling film, then roll out and cut out as desired. Bake at 175 degrees for 12 to 16 minutes, keep an eye on the oven! Then cover with melted chocolate or couverture as desired.
Has something really gone wrong in your kitchen?
Raue: Oh yes. I wanted to try cauliflower pizza the other day. That was the biggest disaster I’ve ever had. It was very difficult to taste, although I actually love cauliflower. I had to throw it away in the end.
You work in a very male-dominated industry. Why is it so difficult for women to assert themselves in top gastronomy?
Raue: I think that’s a homemade problem too. There are two things I noticed. One: We women don’t support each other. And the other thing is that many women who want to pursue a career but also want to start a family can no longer find their way back into their position.