Chef Voth Brings German Slow Food to the Bay Area

Anja Voth Profile Image

Anja Voth

Gaumenkitzel, Berkeley

It’s no secret that here at Sprouts we love real food; you can imagine just how much we love the organic German slow food that Chef Anja Voth cooks up at Gaumenkitzel. Menu items like yogurt, jam, and whole wheat bread are made in-house! We can’t wait for culinary campers to learn about the responsibly-sourced and carefully cooked ingredients that go into all of Chef Voth’s food. Here’s a sneak peek of what inspires Chef Voth and her flavorful cooking.

The Inside Scoop

When did you first realize you wanted to become a cook?

I was cooking as long as I can remember, at home with my grandmother and mother. I also was always in the garden harvesting fruit and vegetables.

What is the best part about having people eating your dishes?

The social aspect about good real food. In Germany we have a saying “Essen und Trinken haelt Leib und Seele zusammen” (Eating and Drinking holds together body and soul).

Why are you inspired to cook with kids?

The youth is our future. Eating shouldn’t be only the intake of calories but an enjoyable and conscious moment. If you can cook you are more independent and you can decide what to nourish your body with.

What was one of the most rewarding experiences that you have had?

For me personally, the highest reward is to see guests in tears because the food reminds them so much of fond memories (true food is like a time machine; the smell and taste brings back very moving memories). For the whole restaurant and team the highest reward is being featured on Check Please on KQED.

Is there anything else that we should know about you, your food, or your restaurant?

Don’t rush and no short cuts! We love Slow Food, right the way our mothers and grandmothers used to cook.