Nic Aklin cleans up! #01

How is it that the Maiergrill, sun, warm sand and azure blue sea have more in common than you and I might think? There are things you can never forget! Many years have passed since my apprenticeship as a chef. There were principles that were learned without ever really thinking about them. How to fry meat. Heat the pan, let it glow - yes, glow. The cast iron should glow light gray; then add oil. Of course, the smoke immediately flickers towards the smoke detector! Never mind, keep going; now close the pores. I'm sure you've heard of this before. And then there's the tiresome subject of frying times. Two minutes on one side, turn over and 2 minutes again. Done! That was the standard for steaks - so far so good.

Now the art of cooking has moved onto the coach in recent years. Enthusiastic chemists and physicists have joined in to explain exactly what happens in the hot pan. One book is superlative; twelve kilograms of the finest cooking knowledge - the encyclopaedia Moderniste Cuisine - Five giant books for knowledge-hungry cooks. And that's where I discovered the following. Meat has no pores and searing doesn't have to be super hot.

Want to know how? Place the steak in the hot pan and then count to 10. After the time has elapsed, turn the meat; yes, turn it before the heat gets too high and then turn it again after just 10 seconds; keep turning and turning. What happens: the heated side comes to the top so that the heat can be slowly transferred to the inside of the meat. Meanwhile, the other half heats up. By turning the meat several times in the hot pan, the heat is slowly transferred to the inside of the meat. This prevents the outer layers from drying out excessively. The steak, which initially looks light in color, automatically becomes crispy and crispy over time. Depending on the cooking level, they keep turning and turning.

Turning and turning - this is exactly what happens with the Maier grill. As it turns, your kebab becomes crispy on the outside and juicy and warm on the inside.

By the way, it's like you and me; a warm sunny day doesn't do us any favors, but roasting in the sand has turned many a back into a crustacean. Bon appetit !

Nic Aklin, was born to cook. We eat every day. What is so important should be learnt! So Nic Aklin went to the legendary "Chrüter Oski" in the "Moospinte" in Mosseedorf to learn to cook in the Michelin-starred restaurant. One passion led to another. The theatre. Being on stage and immersing himself in other worlds became a great passion for Nic and so he also trained as an actor. After his first years on stage, he toured Germany and worked in front of the camera. It was only natural for Nic Aklin to combine his professions.

He enjoyed cooking for the programme telescoop for several years and also spent a long time as a TV chef in Paris and Düsseldorf. This is how his kitchen became a stage. At the same time, Nic has supported Maiergrill as an external culinary consultant since 2010.

In 2020, with his recipes in the traditional Weck jar and his wealth of experience in the vegan and vegetarian sector, he was the godfather of wave.catering - our innovative second catering concept. Since 2023, he has been the director and main shareholder of Maiergrill (Romandie) SA.