While studying architecture and working with architects, I quickly realized that my great interest in architecture and design was not matched by my passion for cooking and my dream of creating my own restaurant.
After completing my bachelor's degree, I decided to follow my passion and looked for a suitable and professional gastronomic apprenticeship.
I moved to Paris, the city of love and good taste. Not just in terms of fashion, but also in terms of cuisine. I enrolled at the Institut Le Cordon Bleu, one of the world's leading cooking schools, to learn the craft professionally.
In addition to a gastronomy management apprenticeship, I completed a traditional chef apprenticeship and further training with a focus on “Plant Based” and “Culinary Arts”. It was a time characterized by the coronavirus and orchestrated studying.
A large portion of luck, but perhaps also two awards as the best student on the course, which I mention with some pride, enabled a seamless transition into the hard work of the renowned Bristol Hotel in Paris. Fresh out of the institute, I stood in front of Éric Fréchon's kitchen and asked him if he was still looking for a chef. It was always my dream to work for one of the grand chefs like ***chef Éric Fréchon and to learn from him. A few days after my visit, I was employed and from then on prepared the dishes of the ** and *** restaurants that the Bristol Hotel hosts. I am very happy to have experienced the practice in such a professional environment, in this complex machinery that places so much emphasis on perfection. My goal was not to become a chef, but to open a restaurant, which is why I literally soaked up every organizational process apart from cooking.
The diversity of Parisian cuisine and the city itself almost captivated me in Paris. I flirted with the idea of trying out my concept in Paris, but as a non-native speaker, I felt that the language barrier was very much on the side of risk. Although I was living in the city that is said to be the capital of love at the time, I was also drawn back to Vienna.
Back in Vienna, inspired by the many hip Parisian restaurants and gastronomic concepts, loaded with all the experience I had gained in practice and training, I found what I was looking for on a walk not far from St. Peter's Square. A vacant store that exuded the charm that I love so much about the stores in Paris. I thought it was the perfect place to realize the concept of a salad bar that had been maturing in my head for months!
And why “Josefins”? It's my salad bar - for you. There's so much of me in this concept that I found Josefine, my third first name, suitable for it. I think “Josefins” sounds very dainty and pleasant in German, English and French. The salad bar should not be intrusive, but rather inviting and tasteful, putting the salads in the spotlight. I think “Josefins Salatbar” is a good name for this claim.
For the budget, it was a stroke of luck to have studied architecture. Design, concept, floor plan, building services, submissions, magistrate appointments, site supervision, interior design, lighting design, furnishings, etc. all came from a single source.
Mine - with a lot of help from friends and family, without whom I wouldn't have made it. It was a wild ride that took its toll. With little to no sleep from mid-April to mid-September. 5 months from the start of planning to the completion of both locations. The salad bar in Goldschmiedgasse and the production kitchen in the immediate vicinity of Meidlinger Markt.
I actually wanted to be one of those who opened on schedule. Well, unfortunately Josefins was not spared delivery problems and overly optimistic construction planning. My website promised full-bodied “We're opening in summer.” I missed the update to “late summer”. My employees had been employed for weeks. The pressure increased with each passing day. I have been training the processes with my chefs since mid-August. Getting up at 5 o'clock, cooking until 12 o'clock and then on to the construction site.
In any case, the last day of summer was approaching. In order not to be told the lie, the craftsmen, my wonderful team and I made a final effort. We received the first customers on the penultimate day of summer 2024. That's it!
In Josefin's salad bar, we serve freshly prepared salads every day, which change regularly and surprise with a variety of seasonal ingredients and flavors. Crunchy leafy vegetables, a variety of vegetables, hearty dressings — our salads should be a feast for the senses. Whether you're a vegetarian, vegan or a lover of animal protein — there is something for everyone. Our offer is complemented by cold and hot dishes, which also change seasonally. When it gets colder outside, the menu includes warming soups and hearty stews. For the sweet moments in life, we have delicious desserts ready. Classic, tempting patisserie and a healthy option that is no less sweet and tasty. We are happy to serve you our aromatic coffee from the portafilter machine.
That's why we invite you to relax in the evening with light food, good wine or a drink and round off the day. Whenever you come, take away or stay with us for a longer period of time — my team and I are really looking forward to seeing you!
As I often feel: I think I'm eating well and sometimes I think I've eaten healthily or lightly, only to get the painful feedback from the stomach that it wasn't like that. Ingredients may have made the food a tasty bite on the tongue, but it didn't make the stomach happy.
Many people suffer from allergies or have different degrees of food intolerances. Sometimes the food is simply too “heavy”, i.e. fat-heavy to be rewarded by the stomach with a pleasant feeling of fullness.
Allergens are clearly and simply marked, especially when ordering online and on the ordering touchscreen in the salad bar. My team and I are also happy to personally answer questions about the ingredients and allergens of all foods.
The preparation of meals and homemade drinks starts early in the morning at 6:00 in our own production kitchen near Meidlinger Markt, where every dish is freshly prepared for the day. Just in time for the opening, the food and drinks are delivered to the salad bar and made the center of attention.
Regional vegetables are processed as long as they are not exotic. The proximity of the kitchen to the local market is a great advantage here.
In the salad bar, you are greeted with friendliness and are almost always served over the counter. The artful bar presents the stars of the salad bar — their dishes in the spotlight. The selection of drinks, including the food name, floats clearly on metal plates on the wall behind it.
As a guest, you have the choice. Either you order from one of the two touch screens mounted on the counter, as you already know from fast food restaurants in this country, or catering concepts from abroad. This option is intended for those who prefer undisturbed taste, clear menu navigation, large pictures and additional information about food and drinks. Payment here only by card.
If you want to pay in cash or prefer personal advice, personal order acceptance is the right thing for you. Talk to us, we will be happy to serve you.
The finished order can then be found directly on the counter. Unless you have chosen to take away, you have the freedom to choose your seat either at the cozy bench with high tables in the restaurant, where you can watch the hustle and bustle of Goldschmiedgasse through the large window front, or in the guest garden under the protective, warm orange awning with a view of St. Peter's Church. Enjoy it, we'll do the cleaning.
So many ideas, so much that still needs to be implemented! In any case, you can place your order online on the website very soon. Be it for immediate collection, with a 30-minute lead time, or at a freely selectable time within opening hours. Your order will then be ready packed for you
The take-away refrigerator should be delivered soon. Then there are also pre-packaged, ready-to-go food, drinks and self-checkout. For those who decide quickly, the pit stop with us will only last a few minutes. For those who are really in a hurry.
A decent wine list with fine wine, which is also served by the glass, is still on the to-do list in October.
And lots of new dishes so that you never get bored with the taste.
In order not to make the same mistake as with the “We're opening in summer” announcement, I'm closing this last chapter.
4.10.2024
