Cooking is teamwork and in this team everyone has their speciality. The guardsman is responsible for cold dishes, the entremetier for soups and side dishes, the saucier for meat and sauces. All these tasks have to be carried out in parallel and coordinated with each other, and – depending on the occasion – every day anew. In the morning kitchen meeting Hans Steinhart formulates what is on today’s agenda and what is expected of whom. The first guests are not long in coming and the first orders arrive in the kitchen.