Anyone who has ever set foot in the EMBL Canteen is sure to go away wanting more. It’s no coincidence that the canteen has a reputation for serving some of the best food in the Heidelberg area.
So what is their secret?
Head chef Michael Hansen’s team of 29 (23 people in the canteen and 6 in the cafeteria) work tirelessly to cater for over 800 members of staff daily and over 6000 conference and course participants annually. Besides the great dedication of his staff – which involves regular evening and weekend shifts – he places great emphasis on the quality and freshness of the groceries they use.
“We buy our meat, fruit, vegetables, bread and eggs from local suppliers. For us it is important that the groceries have the shortest route so that they are as fresh as possible when they get to us. Our furthest supplier is 90 km away. For food that is not produced in Germany, such as olive oil, we do have to order from abroad, but we do that directly with the producers without going through a distributor.”
Everything is then freshly prepared and cooked before it is served, with close attention paid to nutritional value. This is especially important for the EMBL kindergarten, which caters for over 100 children of staff.
In 2018, the EMBL Canteen cooked for 6430 course and conference participants, and for this purpose used:
- 32 crates of salad
- 160 kg onions/garlic (imagine how many tears must have been shed!)
- 225 kg fish
- 225 kg potatoes
- 290 kg meat
- 803 kg fruit
- 935 kg vegan/vegetarian dishes
- 1,607 kg vegetables
- 1,376,020 l coffee was served
“In the EMBL spirit, the canteen team is truly international, employing people from 12 nations who, despite their differences, have one thing in common – their love for cooking! One of the reasons I became a cook is because of food’s power to unite people. And here I see this every day. Preparing one meal requires real team work. Everybody gets together and takes one step of the process so that all is done in the most efficient way, but still has great taste.”
Here is one of the canteen’s most popular recipes, named after Thomas Graf, EMBL Alumnus (1983 – 1998) and currently Senior Scientist at the Centre for Genomics Regulation in Barcelona, Spain:
Thomas Graf potatoes
100 ml oyster sauce
1 clove of garlic (pressed)
1 tsp honey
Pinch of salt
1 tbsp oil
Wash the potatoes and cut them into wedges without peeling them. Add all the ingredients and mix well. Preheat the oven to 180°C, place the potatoes on a baking sheet and bake for 40 min.