Philosophy
The on-going development of the art of cooking as well as the rising health awarness of the cnsumer have led us to develop basic products as natural as possible.
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Team
We give you an insight into who is behind herba cuisine.
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History
Explore the developing stages of our department herba cuisine.
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BASIC textur introduces a newdimension of stability, taste, lightness and creativity.

Regardless of the style of cuisine BASIC textur is known for an easy, time saving and creativ preparation of food. It ensures unforgettable taste sensations.

Our basic product BASIC textur - the basic component for every style of cuisine!

We are a team of committed employees with different but similar professional backgrounds.

Rooted with the gastronomy section we speak your language and based on food technological know-how we are able to understand the context. We will work with you from the consultation to the end of your project and will provide individual concept solutions for your specific needs.

Alexander Joseph – Head Office – Werder (Havel)

Application Technology

Qualification:
After my high school graduation (Abitur) in 2006 I started a two-and-a-half year training as a chef on Usedom Island. Afterwards I worked for the same establishment for two more years. Various internal trainings made it possible to further develop myself. My next station then was Kleinwalsertal in Austria where I have worked as chef de partie for one year, among others at the gourmet restaurant “Kilian Stuba”. After that I was working as a sous chef in Pontresina (near St. Moritz, Switzerland). Since April 2017 I am working for herba cuisine as a sales and technical support.

Motivation:
It has always been my passion to experience and to discover new things. I also want to motivate especially young cooks to go beyond the average and encourage them to pursue their profession with pride. Imparting the importance of a healthy nutrition is what motivates me every day. It is my desire to convince other people, especially my friends, of this importance.

Objectives:
To make sure everybody understands the features of BASIC textur so it becomes established in private kitchens, too. To bring out the consciousness for good and healthy food in everyone.

Vision:
BASIC textur and the whole BASIC product range is available in every store. Cook is the most popular apprenticeship in 2020.

Petra Lippa - Head Office - Werder (Havel)

Telephone Sales

Qualification:

After my high school graduation (Abitur) I have finished an academic education in food technology. After that I have worked as an investment engineer for building a food plant where I have supervised several configuration-technical projects to completion. To further develop my employment profile I have successfully completed a commercial training. This combination made it possible for me to work for a leading German home appliance manufacturer for many years.

Motivation:

Within the last years I have discovered my passion for cooking and baking. New and good products are essential for me. This is how I got to know about BASIC textur. I would like to be a part of firmly establishing this outstanding product in the gastronomic business. My long commercial experience in combination with my passion for fresh, innovative foodstuff is the best base.

Objectives:

Every chef is using BASIC textur and does not want to cook without it.

Vision:

I wish that a good nutrition becomes important for people again. That it is fun to cook for the family and friends. Convenience products and fast food should rather be the exception.

Jens Puhl - Head Office - Werder (Havel)

Sales and Marketing Manager

Qualification:
Originaly I took an apprenticeship as a cook and made my trainer qualification at the German armed forces. For the next three years after I have worked for different high-end restaurants and a privatly owned sanatorium in the Black Forrest, Baiersbronn. At the sanatorium I was responsible for the dietary kitchen for patients with different allergies, intolerances and diets.

Afterwards I took part in opening a hotel in North Rhine-Westphalia (1997). From there I switched to the purchase department for delicatessen. After five years at the top of purchasing I started as a managing director in marketing and sales for fresh delicatessen, such as salads and antipasti. Since the end of 2012 I am passionated by BASIC textur.

Motivation:
As you can read from my development I am extremly interested and challenged in new things, above all food quality, their evaluation and marketing along with the health aspects. A product like BASIC textur you only find once within 100 years period.  

Private background:
I love to cook and if, then extensively, most of the time to much. I prefer to cook classic with modern ingredients.

Objectives:
Basically I would like to eliminate the ignorance towards good food stuff that is nowhere else found like in Germany. Most of the people, who have a choice, do not care what they eat, most important thing is that it is cheap. What is largely overlooked is the fact that a quality product gives you a lot more than just saturation. A little less can make you eat with more delight, to chew better which results in a good saturation because you are eating half an hour instead of 5 minutes.

Vision:
Great job to make a modern nutrition possible and to increase the delight - all this is no problem with BASIC textur - so I can achieve all of it.

Ronald Schnapp - Head Office - Werder (Havel)

Manager Telephone Selling

Qualification:
Apprenticeship in agriculture with high school graduation (Abitur), materials accounting at the Federal Armed Forces, tool wholesale back office and field sales, apprenticeship as a cook, vegetable wholesale and last but not least delicacies wholesale – you may believe that I was willing to go new ways. The thread in my career is working in sales for products with a high value and my tendency towards quality for about everything that I do or first and foremost eat.

Motivation:
I would like to be a part in pursuing and implementing something good.

Private background:
Cooking with the best ingredients without any frills and treating everything that nature offers us with respect preferably from my slightly oversized garden.

Objectives:
BASIC textur in every kitchen.

Vision:
Turbot fillett, caught in the wild, 5 cm thick, perfectly cooked and finely sliced white truffels are falling
from the skies.

Ronald Schnapp

Steffen Graf – Head Office – Werder (Havel)

Assistant Production Manager

Qualification:
After completing my apprenticeship in laboratory chemistry at the Fraunhofer Institut IAP followed by the basic training at the German Armed Forces I joined the quality assurance laboratory of Herbstreith & Fox GmbH in 2007. I have been able to accompany BASIC textur from its development stages, through technical ealization up to the market launch. In 2015 I switched as the Assistant production manager to herba cuisine where I will continue to bring in my experience.

Motivation:
As a family man high product quality and food safety is an everyday common purpose in my home kitchen as well as in my professional activities.

Objectives:
My aim is to manufacture sustainable, natural products of highest quality like BASIC textur along with a continuous further development of quality assurance.

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