Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
The conductor<br />
of culinary symphonies<br />
Every day Leonhard Rainer, the head chef<br />
at <strong>ADLER</strong> Dolomiti, conjures hundredfold happiness<br />
onto the plates. He works very much behind the<br />
scenes, conducting his team with calm, precision<br />
and great creativity<br />
The welcome is warm, the buffet a feast for the eyes,<br />
and every dish a dream. Apart from the attentive service,<br />
that is all guests notice during their evening meal.<br />
But they can be sure of a culinary experience based on quality,<br />
creativity and perfection, from the starters to the desserts.<br />
They need not know that outside the dining room and behind<br />
the wooden swing door, a complex system of people and processes<br />
is running like clockwork – although that is precisely<br />
what it all depends on.<br />
In the realm of Leonhard Rainer, the conductor behind the<br />
swing door, twenty chefs are at work. Each knows what needs<br />
to be done, where and with what. Rainer’s kitchen is a world<br />
of concentrated activity, with not the slightest sign of chaos.<br />
Everything has been done a thousand times before. The setting<br />
is reminiscent of a symphony played at a concert. And<br />
when the expectant guests stream into the dining room in the<br />
evening, the conductor increases the tempo for the next movement.<br />
In the midst of this fascinating interaction of bodies, pots and<br />
pans, mixers and cookers, Leonhard Rainer is a pole of calm.<br />
Strongly built and with his dark hair tied in a pony tail, he gives<br />
clear and considered instructions, has his eyes on everything<br />
and an ear for everyone. Rainer is the head chef at <strong>ADLER</strong><br />
Dolomiti and has known the kitchen there for half his life.<br />
For over twenty years he has set the rhythm for his ensemble<br />
“Hearty Alpine fare and light<br />
Mediterranean dishes are the perfect<br />
combination for me.”<br />
and developed an interesting and varied culinary repertoire.<br />
When Leonhard Rainer speaks about his work, there is no<br />
stopping him. He discusses in great detail the art of producing<br />
pleasures of the palate for hundreds of people or the principles<br />
of buying: “The very best quality goes without saying; we buy a<br />
lot of regional and Italian produce and only from abroad when<br />
absolutely necessary.” But he does not gloss over the pressure<br />
under which a chef works: “The glamour, that’s on the other<br />
side of the door, in the dining room.”<br />
His kitchen produces four set meals: regional, Italo-international,<br />
vegetarian and the <strong>ADLER</strong> Highlights, with soups, terri-