Clara Hunger: From Mälzer-Kögling to the creative chef in Hamburg!

Clara Hunger: From Mälzer-Kögling to the creative chef in Hamburg!

A promising career path in the catering is emerging for the young cook Clara Hunger. Tim Mälzer's talented successor has developed in the renowned “Bullerei” in Hamburg, where daily 300 guests are hosted. With such a high level of work, the pressure is not without, but Clara sees it more as an incentive than as a burden. "I have had little experience in gastronomy before I went to the kitchen for the first time," admits the 27-year-old. Your beginnings were a real challenge " T-online .

Clara Hunger has been in the gastronomy since mid -April 2025, now as a chef and co -founder of her own bar, "zero -communication". The pop-up bar in Hamburg combines creative cuisine with a relaxed ambience-a refreshing change to the hectic company that she knows so well. "Here I can finally implement my creative ideas," says Clara proudly, while she refers to her special creation, the soup dumplings with a fulfillment. Moin.de emphasizes that her time at Tim Mälzer was not only instructive, but also inspiring: "The tone was loud, but never bad. Tim was always encouraging and helped us learn confidence and organization".

a new Generation in the hospitality industry

The gastronomy is a dynamic field in which change and adaptation to new trends are the order of the day. Training methods and content have changed a lot in recent years. New training regulations for seven hospitals were introduced on August 1, 2022. Digital work approaches, sustainability and teamwork are the focus , explains the Dehoga . The changes reflect the increased claim that the future cooks have to do. However,

Clara Hunger emphasizes that despite the challenges of gastronomy, the passion for cooking is the decisive engine of her work. "It takes a lot of passion to be successful in this industry. I stay true to my calm manner and prefer to address problems in peace," she explains with a smile. Her goal is clear: she wants to continue to grow, be creative and meet the high demands on your work.

The prospective restaurateur also remains loyal to television and will be seen again this year in a cooking show. "I look forward to further developing creatively and maybe inspiring more people with my kitchen," she says with a positive view of the common future in the exciting world of gastronomy.