What doyou like
to cook,Mr. Lay?
Although I originallycome fromCambodia,
my tasteshave changedover the20years
that I’vebeen inGermany.My favourite
dish isSwabian“Spätzle”noodleswith
cheese. Inmy jobasa chef in the Festo
canteen, I like to combineelementsof AsianandGerman
cuisine. I sometimesuseAsianspicessuchasginger,
lemonpepper andsoysauce inGermandishes. Tomake
a reallydeliciousgravy, I caramelisesomesugar, thenadd
abit ofwater, soysauce, apinchof ginger and, asafinish-
ing touch, adashof Italianbalsamicvinegar. The individual
ingredientsshouldn’t overpower thedish–ahint is just
enough toenhance theflavour andhaveyourguestsasking
you for the recipe.
Inmy jobat Festo, I lovehaving theopportunity to cook
with thesame fresh ingredients that I know frommy
home country. I reallyenjoy cookingat thewokstationas
well. Everydaywe cookadishbasedon theprinciplesof
ChiCucina, a culinary concept designed topromotegood
health.Weonlyuseseasonal produceand combineall of
the ingredients in thedish inaccordancewith the traditional
teachingsof theChinesefiveelements.When I’mworking
at thewok I get to chatwithplentyof enthusiasticamateur
cookswhowant toknowmoreabout our culinarysecrets.
Awell-runkitchen isn’t just about thequalityof the in
gredients. Youalsoneed todelegate tasksandensure
that youhaveanefficientworkflow. Toserveuparound
2,000meals in thespaceof twohours inEsslingenand
Scharnhausen, youneed tobeproperlyprepared. This
doesn't just comedown to theskill of theeight chefs–
theentire teamof 45employeeshas towork together like
awell-oiledmachine. After all, it’s just likewithadelicious
dish– it needsafinely tuned recipe for it to tastegood.
Youdemandprecisionanddynamicperformance.
Youare looking for compactdesign.
Weareyourdriving force.
Semi-rotarydrivewithpistonDRRD. Thesecondgeneration isextremely com
pact andhasahigher loadcapacity thaneverbefore.Use the full torque in the
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Powerful
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