And despite all the adversities, the time there was a great enrichment. "It was also there that I really became aware of how well off we are! Before we could process the food in Mexico, we had to soak it in an iodine solution to rid it of all the pollutants in the peel or on the roots because of the enormous environmental pollution. That had a big impact on me and my approach to the environment and food."
After returning to Germany, he took a job in Munich - and from there it wasn't far to Aying. "I enjoy it immensely to be here and to be able to experience and help shape all these changes in the course of the kitchen remodeling."
Cleanliness, discipline, respect for the products - these are the cornerstones that are most important to him in his work at "August und Maria." "After all, we get some of the vegetables from our own garden. When you witness how long it takes for a tomato or a cucumber to grow, you think twice about how much you cut away."
By the way, he has a special relationship with Brussels sprouts: "I hated them as a child. Then at some point I ate an extremely good Brussels sprout. And since then it's been the same with me: it always depends on how they're prepared. Things that don't taste good have, in case of doubt, not been prepared really well."
But he can think of one exception: "Licorice. I think even I reach my limits with licorice." To all licorice lovers, Tobias Franz is always open to new suggestions!