"Chocolate can be so much more than just that. It is strong, soft, intense, passionate ... almost like a soul. So we should treat it with respect. From cultivation to processing. This product gives us so much and we can achieve a lot with it."
The female chef was born in Berlin and knew at an early age that she wanted a career in craftsmanship. She actually wanted to become a baker, but then started an apprenticeship as a cook with Tim Raue. The time with Raue prepared her well for the years to come - she discovered her love for developing recipes, understood the importance of respecting food, and her ability to combine and appreciate flavours in the best possible way grew a lot.
Afterwards, she worked as a Commis de Cuisine at Christian Lohse, where after a year she got the chance to join the patisserie. Here she discovered a completely different type of profession and quickly realized that this would be her path now...
Dark Chocolate Cremeux
This dream of a dessert combines the sweetness of chocolate and highlights all flavours with a hint of beetroot and apple.
MORE ABOUT SABRINA
Further positions in star restaurants such as the Hotel Palace Berlin, Restaurant Gabriele, or The Regent Hotel Berlin followed until she finally decided to take a different direction in the patisserie. Since 2016 she has been leading the six-person patisserie team of The Ritz-Carlton in Berlin.
It was a new challenge for Schanz to go from the daily à la carte service to extensive pre-planning, leading a team, to use different outlets, and to travel Europe.
Sabrina is grateful for every moment and for all the opportunities she has been given in her life.
Awards & Certifications
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