Hello or Herzlich Willkommen
I’m glad you found your way to this little part of the internet where I share – well – mostly food with everyone who is interested.
My name is Tobias, I am German by birth and upbringing. From 2008 until 2018, I’ve been working as a researcher for Germany-based Fraunhofer Gesellschaft focusing on 3D visualization, HPC tools and applications, and geophysical applications. Between 2012 and 2017 I was lucky enough to do work as a guest researcher at the Lawrence Berkeley National Lab. I didn’t think very long about taking that offer, since San Francisco and the Bay Area have always been my favorite place on earth, so when I got the chance to live and work there, how could I say no.
In 2019 I changed my career completely and I am now working for the Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH. GIZ is a service provider in the field of international cooperation for sustainable development and international education. So after all the “we make the world a better place” bullshit from the Silicon Valley startup scene, I’m finally working for an institution that actually does and it feels good.
I’ve always been interested in food. Most days, when at home, I would spend in the kitchen, watching my mom cook family lunch – the big meal in Germany. One day, I decided that watching isn’t enough anymore and that I wanted to be actively involved in the process and so I started as what you could call a line cook for my mom, whenever I had the chance. Sundays were my favorite days because she would cook a big meal with multiple courses and there was a lot to do (God bless the dishwasher, by the way).
This, together with traveling and experiencing “exotic” meals as a kid (I had my first oysters at age 6 and loved it), my interest in food turned into a passion, and cooking and baking became almost like a form of meditation for me. Until today, I seek the comfort of my kitchen, preparing a delicious meal and chopping away ingredients after a stressful day as a means to relax and find calm.
Of course, many of my friends told me to open a restaurant. But I’m realistic enough that being an ambitious home cook has little to do with running a kitchen in a restaurant. So I stay away from that drama and instead try to have friends over as often as I can to share my food and my passion for it and to ignite the spark in others.
I hope you like my page and the recipes I’ll be sharing. Leave a comment if you like to and share your thoughts and ideas!