Culinary at the Romantik Hotel Friedrich von Schiller
"For me, the art of cooking is when everything tastes the way it does when it is at its prime."
Swabian taste experiences with Mediterranean zest.
Burkhard Schork was born in 1958 and grew up with six siblings. While he was still at school, he worked part-time in a butcher's shop because he loved the smell of the sausages. He began his career as a slaughterhouse assistant and completed a short butcher's apprenticeship with the best examination marks and a Chamber of Commerce prize. He then joined one of the top German restaurants – the Schweizer Stuben in Wertheim-Bettingen – as the butcher and garde-manger. He was already a master butcher by the age of 23, when he completed further training as a chef under Jörg and Dieter Müller in this restaurant as an addition to his existing profession.
After his second apprenticeship, Schork moved: to Jörg Müller in Sylt and to H.S. Steinheuer in Bad Neuenahr. He then did voluntary work for Stucki in Basle, George Blanc in Vonnas and Alain Ducasse in Paris, after which he became sous-chef at the restaurant where he had formerly trained. Burkhard Schork and his wife Regine took over the family's inn "Zum Schiller" in Bietigheim marketplace in 1988.
Schork has built up his own supplier network to procure the best and freshest produce, with the emphasis on seasonal goods. His new cooking methods are another fresh departure for the guests. Vegetables stay crisp, meat stays more juicy – nature at its best.
His philosophy is: "You can only reach for the stars when you have both feet firmly on the ground."