Engaged. Disciplined.

Did Brussels sprouts wrong for a long time.

The name Franz is basically a very good prerequisite in our company: The first-born sons of the Inselkammer family have borne this name for three generations.

We have had another Franz in our ranks since August 2015, but this time with a surname: Tobias Franz, born in 1983, 1st head chef at the Brauereigasthof Hotel Aying.

Born in Franconia, grew up in the Upper Palatinate. Career aspiration at the time: Electrician. Today, he has to laugh out loud when he says this: "After completing a few internships, I realised that I wasn't born to install sockets and lay cables." His father then suggested that he do an internship in the kitchen - and that's when it all began: "I was fascinated by this vibrant atmosphere and the work processes from day one."

Another positive aspect of the job: You can work wherever you want. "And that's exactly what I wanted to do after my apprenticeship: See something new and explore the world outside my home zone." This was followed by stints in Munich and Landshut, from Michelin-starred cuisine to cross-over style.

He eventually ended up in Mexico City for the offshoot of a Michelin-starred Italian restaurant. "That was a crazy project - just getting the goods for the Italian kitchen there!" Despite all the adversities, my time there was very enriching. "It was there that I really realised how well off we are. Before we could process the food in Mexico, we had to soak it in an iodine solution to remove all the pollutants due to the enormous environmental pollution. That really shaped me and my approach to the environment and food."

After his return to Germany, he took a job in Munich - and from there it was not far to Aying. Respect for the product, discipline and teamwork - these are the cornerstones that are most important to him in his work at the Brauereigasthof Hotel Aying. "We get some of the vegetables from our own garden. When you see how long it takes for a tomato or cucumber to grow, you think twice about how much you cut away."

Incidentally, he has a special relationship with Brussels sprouts: "I hated it when I was a child. At some point I ate an extremely good Brussels sprout. And since then, I've always said: It always depends on the preparation. Things that don't taste good have probably not been prepared properly."

But then he does think of one exception: "Liquorice. I think even I reach my limits with liquorice." To all liquorice lovers: Tobias Franz is always open to new suggestions!

//