Am 2. April 2020 fand eine weitere spannende Episode von Die Küchenschlacht statt. In dieser beliebten Kochshow traten Hobbyköche aus ganz Deutschland gegeneinander an, um den begehrten Titel als Sieger zu erringen. Unterstützt wurden sie dabei von erfahrenen Profiköchen, die ihnen wertvolle Tipps und Tricks mit auf den Weg gaben. In diesem besonderen Jahr war die Konkurrenz besonders hart, da die Teilnehmer trotz der schwierigen Umstände ihr Bestes geben wollten.

Die Küchenschlacht vom 2. April 2020

Every day, the same scene plays out in front of the viewers. We sit here, of course, because we want to provide them with a pleasant afternoon at home, and cooking must not be neglected. The kitchen battle is, as always, a presentation for them, and we have colleagues who love to cook for them and send them the latest tips and tricks to use in their own homes. I am thrilled that you are here, and welcome you warmly.

Firstly, I welcome you back, Gehören Freitag, for joining us this week. Thank you for being here. We also welcome Mario Kotaska from Cologne, and for the last time, Nelson Müller. Hello! And to all of you at home, we welcome you too, and I hope you are all healthy and looking forward to what’s to come next - the main course.

We have three chefs who are experts in their field, and you can rest assured that their meals will be delicious. Not only that, but we also work towards a good cause. The winner at the end of the week will donate €3,000 to charity. As for the scores so far, Gehören Freitag has seven points, Mario Kotaska has six, and Nelson Müller has five. Today, three, two, and one points will respectively be given out, and I’m anxious to see who will come out on top tomorrow.

Today, we welcome Christoph Rüffer from Hamburg, a two-star chef who will join us in judging the dishes. He knows good food, and we’re fortunate to have him.

I will now make a polonaise, a cost-effective dish made of vegetables instead of meat, accompanied by noodles. I hope it will inspire you. But more importantly, it’s our passionate colleagues who make the magic happen. I’m excited to have Gehören Freitag here, with her specialties. What do you have for us today?

I’m glad to be here again, and I’m making a dish that my mother cooked for us on our days off. It’s steak, with a beautiful red wine sauce from Bocuse, paired with Rösti and a dash of celery puree to add some colour.

Mario Kotaska, what do you have for us today?

I’m excited to be back here. Today, I’m making a marinated pork chop with pepperoni, bear grease oil, oven-baked potatoes, and lardo. The potatoes are halved, and I’ve cut them into ribbons and seasoned them before baking them.

Nelson Müller, what is your dish for today?

I’m thrilled to be with my colleagues here again. Today, I’m making a classic Lammrücken, served with potatoes cooked in sheep’s milk, tomato soup, and olive tapenade. I’m going back to my roots and offering a taste of the Mediterranean.

It’s always an engaging 35-minute show, with so many components to tackle. It’s a little challenging to ensure the meat is cooked to perfection, and the chefs must also be mindful of cutlery and presentation.

But, with their expertise and passion for cooking, it’s always a thrilling experience for the viewers. They’ll learn new things, get inspired, and even gain tips and tricks to apply in their own kitchens.

In conclusion, I welcome you all once again to this fantastic show, and I hope to have you here with us for a wonderful time together.
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