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.
This is us
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.

René Baudisch – Head Office – Werder (Havel)

Sales | Area Berlin / Mecklenburg-Vorpommern

Qualification:

After school I made an apprenticeship as a butcher and then served for 3 years in the Navy. At that time I already had a rising desire to learn cooking at professional level. Subsequently, I began the training to become a cook in public catering. After completing my education I had a chance to gain diverse experience in gastronomy. In 1995 to expand my knowledge I earned a certificate of a master butcher. Over the next twenty years as a sales representative I perfectly combined my knowledge of a butcher and cook to gain perfect results in sales of various spices and quality additives to restaurants, butcher shops and manufactures.

Motivation:

I want to sell only those products that, I 100% know, have natural ingredients and health-promoting features.

Private background:

For many years natural and healthy nutrition is very important for me and my family. Also such aspects as animal welfare and the natural environment play a significant role. So that’s why I eat mainly vegan.

Objectives:

My personal objectives is to make a great contribution to comprehensive daily usage of herba cuisine products in as many kitchens as possible. Another important goal for me is to simplify and optimize work processes so that as many customers as possible can be visited and supported.

Vision: 

My personal vision is that in the future herba cuisine products will be widely used not only in gastronomy and catering but also by private people. By working in herba cuisine, I want to proactively influence people's conversion to a health-conscious nutrition. 

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.

Thomas Namat - Büro Nord - Hamburg

Sales

Qualification:

The foundation stone for my future career was laid in 2002 as I successfully finished my cooking apprenticeship. In the following ten years I gained vast experience in haute cuisine in Hamburg. In 2012, I decided to go into sales in the food industry.

Motivation:

As a trained chef, I professionally attach great importance to handling the foodstuff that are healthy and of good quality. That’s why I was immediately convinced by BASIC products of herba cuisine.

Objectives: 

My goal is to make cooks’ work easier by using BASIC products.

Vision: 

My wish is that people in Germany will finally appreciate food more and be prepared to pay a reasonable price for sustainable products.

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

Nadine Tracy - Head Office - Werder (Havel)

Secretaty

Qualification:
After completing my Abitur (graduation exam from German high school) I took and apprenticeship in hotel business and passed the exam at hotel managment school in Heidelberg. I have already focused on marketing here. I have worked in several 4 and 5 star hotels in Düsseldorf, Grand Rapids (Michigan, USA) and Potsdam. After founding a family it has become necessary to switch for a job with regular working ours. This is how I started to work at herba cuisine. All the experience gained help me to understand our customers needs.

Motivation:
An up-to-date approach is the ultimate. Its not just the marketing in order to keep our fingers on the pulse and to predict market trends, but also our products, high quality food ingredients with plant-based origin. My ability to let me see things in their entirety comes in very useful. What counts is not the box, but whatelse is there outside of the box.

Private background:
Also in my spare time I like to be creative. The most important thing is a conscious and healthy nutrtion. At home we cook a fresh dinner every night.

Objectives:
Our communication should enable the customer to understand and comprehend easily how to create great meals from fresh ingredients in a simple way, not only to eat healthy themselves but also to impress their customer, that are often enough victims of unhealthy ingredients, with a light, healthy nutrition at full delight.

Vision:
Make everyone who is cooking aware that using fresh ingredients is not as complicated and served in a flash.

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.

Robert Verchow - Office North/East - Werder (Havel)

Sales and Application Technology
Area North/East

Qualification:
In 1997 I have started my apprenticeship as a cook which I successfully completed with the turn of the millennium. To further develop my skills and abilities and also to gain national cooking experience I have worked amongst others in the Lüneburger Heide, Bavaria and Austria for the next 15 years. During my two-year further education as a certified food technologist I got to know totally new, fascinating facets of the food processing sector. My job at herba cuisine offers the opportunity to broaden my horizon and to constantly discover new, innovative products.

Motivation:
Cooking is my passion. This also involves of course a big interest in the production and processing of foodstuff. In all my years as a cook I was able to keep track of the steady progress and remarkable innovations in this field. I am convinced that the product BASIC textur has been reforming the modern cuisine and will become standard in every professional kitchen in the future.

Private background:
I love cooking for my friends and my family and enjoy spending the evening in a relaxed and pleasant atmosphere with good healthy food.

Objectives:
My aim is to show how simple and safe the handling with the product BASIC textur can be so cooks obtain new utensils for discovering new ways and for making kitchen processes even more efficiently.The British star chef Marco Pierre White once said, Mother Nature is the true artist and our job as cooks is to allow her to shine. By using BASIC textur, a purely plant-based and natural product, every cook is given the ability to bring this shine to his restaurant.

Vision:
BASIC textur raises awareness of fresh, natural and healthy cuisine that is easy to realize.

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