A run-down bar was quickly found, designed and used as a cafe/bistro (www.chefenrie.com) started. He is currently channeling his profits into turning it into a reputed restaurant with catering. Chef Henri Buechel serves roasted pork, fried chicken, steamed fillet and Carinthian kasnudelen. And of course Schnitzel. “They’re the best.” Word quickly became known about the hearty and plentiful meal. Even Torontonians throw themselves on the highway for the basic veal schnitzel from the pan – in Canada, the schnitzel usually comes from the pork and the fryer. “200 km is not the distance here. You do this for a nice dinner.”
Two lessons can be learned from Chef Henry’s success story. First, even in increasingly vegetarian times, authentic Austrian meat dishes can be a worldwide success. Secondly, with the right location, it pays off too. Moving to Toronto was never an option for the young boss. “The rents there are very expensive.” He is currently struggling to turn down an offer from another restaurant. “I cook myself. I can’t divide myself.” The shortage of skilled workers is also a major issue in Canada.
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