Vincent Klink

Vincent Klink (born 29 January 1949 in Gießen)[1] is a German chef, restaurateur, author and publisher of culinary literature, jazz musician and media personality known for his food-focused television shows.[2] In 2014, Klink received the Order of Merit of Baden-Württemberg.[3] Klink was founder member of the Deutsche Akademie für Kulinaristik, which takes care of the scientific exploration of the culinary art and customs.[4] Supporting quality food, Klink participated in the Internet-initiative against genetically modified food.[5]

Vincent Klink
Internationale Funkausstellung Berlin 2012 , ARD
Born (1949-01-29) 29 January 1949
Gießen, Germany
NationalityGerman
CitizenshipGerman
Occupation(s)Jazz musician and author
Organization(s)Restaurant Wielandshöhe, Stuttgart
Known forfood-focused TV-shows and books, Jazz concerts and albums
TelevisionARD-Buffet (German TV-show)

Celebrity chef and restaurateur

After receiving his master craftsman diploma in 1974, Klink and his wife Elisabeth opened their first restaurant, the Postillon in Schwäbisch Gmünd.[6] By 1978, Klink had received his first Michelin star.[7][8] Klink stated in an interview that he is mainly driven by the pleasure of entertaining and the gathering of cultural knowledge about good food, rather than commercial reasons.[9]

Since 1991, Klink has run the restaurant Wielandshöhe in Stuttgart-Degerloch. Every year since 1998, with the exception of 2001, Klink's cuisine has been awarded with the Michelin star.[10] In spite of this distinction and the related celebrity, Klink puts emphasis on creating a relaxed atmosphere aimed at his guests' well-being.[9] Klink exclusively cooks with vegetables sourced from organic farms and meat from species-appropriate animal husbandry, giving preference to food from the region. Increasingly he blends haute cuisine with typical regional cuisine.[11]

Since 1997 he has become known by a larger audience through his TV shows ARD-Buffet and Koch-Kunst. He had his first film appearance, playing a cook in the comedy thriller C(r)ook. He also had a guest feature in the German police series Tatort, "Alibi für Amelie".[12]

Author and publisher

In addition to his culinary art, Klink cultivates his appreciation of literature. The name Wielandshöhe is a reference to the German poet and writer Christoph Martin Wieland. Klink has published a series of books, either as author, co-author, contributor or as editor. The central theme of his writing is the culinary art, either as cookbooks or interwoven into stories or short stories. In 2009, Klink published his autobiography, Sitting Küchenbull. Der Spiegel comments that Klink "writes juicily and elegantly just as he does his star-awarded cuisine".[13] Over the years, Klink has also published a series of magazines. Examples are Die Rübe. Magazin für kulinarische Literatur (with Stephan Opitz)[14] Cotta's Kulinarischer Almanach,[15] Häuptling Eigener Herd (with Wiglaf Droste),[16][17] journal culinaire[18] (with Barbara Häusler and Thomas Vilgis, and since 2007 with Martin Wurzer-Berger and Thomas Vilgis).

Jazz musician

Klink started his musical activities as a hobby, playing the German flute.[19][20] His activities became gradually more professional starting in October 2005, when he had a joint appearance with German Jazz trumpeter Till Brönner.[21] After the end of 2008, he changed to base-flugelhorn and trumpet.[22] In 2008 he had a live appearance on German television with mezzo-soprano Helene Schneiderman featuring the music of Rossini on the island of Mainau.[23] By 2009 Klink's activities as a jazz musician intensified. Since then, he has been active in a cooperation with his friend, the jazz pianist Patrick Bebelaar including concerts dotted with literature readings featuring Klink's books as well as an album production, also produced in collaboration with Bebelaar.[24] They participated in festivals like the Cologne-based lit.COLOGNE or the Baden-Württembergische Literaturtage. Their joint production Stupor Mundi (dml-records in 2015. Vincent Klink, Patrick Bebelaar, Michel Godard, Gavino Murgia and Carlo Rizzo were awarded the German Record Critics' Award,[25] an annual German prize presented for achievement in recorded music.

Books (selection)
  • Al dente. Edition q im Quintessenz Verlag, 1999, ISBN 3-86124-354-7 (in cooperation with Norbert Salenbauch and Volker Kriegel)
  • Koch-Kunst mit Vincent Klink. Braun-Verlag, Karlsruhe 1998, ISBN 3-765-08194-9
  • Meine mediterrane Küche. Gräfe und Unzer, München 2010, ISBN 978-3-8338-1922-3.
  • Sitting Küchenbull. Gepfefferte Erinnerungen eines Kochs. Rowohlt Verlag, Reinbek 2009, ISBN 978-3-498-03546-4[26][27]
  • Vom Markt auf den Tisch. Braun-Verlag, Karlsruhe 2000, ISBN 3-765-08248-1
  • Weihnachten. DuMont Literatur und Kunst Verlag, Köln 2007, ISBN 978-3-8321-8037-9 (in cooperation with Wiglaf Droste and Nikolaus Heidelbach)
  • Wild. DuMont Buchverlag, Köln 2010, ISBN 978-3-8321-9605-9 (in cooperation with Wiglaf Droste and Nikolaus Heidelbach)
  • Wir schnallen den Gürtel weiter. Eine Essenz aus "Häuptling Eigener Herd". Reclam-Verlag, Ditzingen 2010, ISBN 978-3-15-020158-9 (in cooperation with Wiglaf Droste and F. K. Waechter)
  • Wurst. DuMont Literatur und Kunst, Köln 2006, ISBN 978-3-8321-7992-2 (in cooperation with Wiglaf Droste and Nikolaus Heidelbach),
  • Gängster Kochbuch (ed).[28] Edition Vincent Klink, Stuttgart 2004, ISBN 3-927350-75-3 (in cooperation with Pepe Danquart)

References
  1. Restaurant-Ranglisten.de: Who is Who der Küchenchefs – Vincent Klink
  2. Deutsche Akademie für Kulinaristik Archived 5 March 2016 at the Wayback Machine, abseits.de (Gastronomieportal)
  3. „Internet-Initiative in November 2006. Vincent Klink gegen Gentechnik“, biopress.de, 31 October 2006
  4. „Wie wird man eigentlich Sternekoch, Herr Klink?“ Frankfurter Allgemeine Zeitung-Hochschulanzeiger, 20 June 2005
  5. Michelin Guide. Germany 1978. Compagnie Générale des Établissements Michelin SCA.
  6. „Restaurant-Guides“, Nachgesalzen, 18 November 2006
  7. „Im Gespräch – Genussmensch mit Leib und Seele“, Deutschlandradio, 30 December 2006
  8. Michelin Guide. Germany (editions 1998–...). Compagnie Générale des Établissements Michelin SCA.
  9. Gregor Delvaux de Fenffe: „Porträt: Vincent Klink“, Planet Wissen, 5 December 2003
  10. Tatort – „Alibi für Amelie“, 2002
  11. Vorgänger-Publikation der Zeitschrift Cotta's Kulinarischer Almanach
  12. Nachfolge-Publikation der Zeitschrift Die Rübe
  13. Königsberger Klopse, Nachgesalzen (Klinks Zeit-Blog), 2005 und Wir über uns Archived 20 March 2013 at the Wayback Machine, Häuptling Eigener Herd
  14. books.google.de: "so vierteljährlich wie möglich"
  15. ab Bd. 6 Edition Wurzer & Vilgis, Münster
  16. «3 nach 9», 27 May 2005, archiviert beim Internet Archive
  17. Cover des Kochbuches «Koch-Kunst», buchhandel.de
  18. "Till Brönner trifft den Meisterkoch Vincent Klink und den Autor Wiglaf Droste". Archived from the original on 27 September 2007. Retrieved 8 May 2015.
  19. Brigitte Neumann: „Jetzt fange ich erst richtig an“, Deutschlandradio, 24 December 2008
  20. "Von Karaoke bis Kirchenmusik" at the Wayback Machine (archive index), Stuttgarter Zeitung, 6 August 2008
  21. Patrick Bebelaar: „Brüder im Geiste, Patrick Bebelaar und Vincent Klink“, 2009
  22. Preis der deutschen Schallplattenkritik e.V. "Bestenliste 1–2015". schallplattenkritik.de/. Retrieved 27 April 2015.
  23. Vincent Klink: „Der lange, erniedrigende Weg zum Küchenchef“, Die Welt, 5 December 2009
       Vincent Klink: „Pilgern zum Gott in Frankreich“, Tagesspiegel, 29 November 2009
  24. Anne Thiem: "Küchenphilosophie von der Wielandshöhe: Sitting Küchenbull". Stuttgarter Zeitung (in German). 29 November 2009. Archived from the original on 4 February 2010. Retrieved 21 December 2009.
  25. das Kochbuch zum Film Basta – Rotwein oder Totsein
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