“Cooking is always passion”

Cooking and cooking and cooking: Once on LT1, then again on German TV and every day on ORF since September 14: Silvia Schneider (38) produces and moderates her own new format “Silvia kocht”. And in the middle she also dances, that is, when “Dancing Stars”, which had to take a break due to the crown, continues from September 25. The Linz native with Polish roots in the VOLKSBLATT conversation about favorite food, passion and hair tutorials.

VOLKSBLATT: Schnitzel or pierogi?

SILVIA SCHNEIDER: Pirogi, my heart beats more in this direction. I also like to make the dough plate myself, it tastes wonderful.

What do you like to eat the most and what don’t?

I like hearty things like roast pork, minced breads, stuffed duck, and mashed potatoes, but I also really appreciate light Mediterranean cuisine. For me, there is always a balance between good, filling and healthy food. Actually, there are no things that I don’t even eat. You should have tried everything at least once. Respect for the cook also demands it.

What does cooking mean to you?

For me, cooking is focused relaxation, a creative but also contemplative process. And it also has to do with passion. I have always been enthusiastic about cooking, we cook every day at home. There is no such thing as good or bad cooking. Everyone knows how to cook, you just have to dare to try things sometimes.

She has been working as a moderating kitchen assistant at LT1 for some time. Now the ORF brings you by “Silvia kocht”. What is your experience on the stove?

I learned a lot about cooking and cooks. I know a lot about techniques, but I find it very difficult to remember recipes. At “Silvia kocht” I am allowed to work with the best and most creative chefs in the country, not only award-winning chefs, but also amateur and pub cooks. It is fun to experience this diversity.

What can the viewer expect that they have not seen before with countless TV chefs?

We travel all over the country. We are in the studio from Monday to Thursday and a chef from the respective state is with me. On Friday I will be there and give tips for trips, restaurants and hikes and introduce regional producers. We are on farms, in cheese dairies, in the passionate mushroom grower, visiting the beautiful fisherwomen in Attersee … The variety that Austria has to offer, but also the landscape, the culture and the traditions, all this is in the 167 programs that we have produced so far have there. I just shot in Gosau. We hiked and went to a beautiful country inn, where we cooked venison ragout and marinated charcoal. Then we visit a mustard factory.

How does ORF’s commitment to LT1, Puls 4 and Puls 24 obligations work?

Since I am allowed to produce “Silvia kocht” myself, I have a bit of control over what happens and when. We have been filming for “Silvia Kocht” since October last year. It’s all about ranking and it’s fun to keep up with all of these things. The ORF is very generous and has no reservations about the fact that I also do something in LT1, engagements in Germany are also possible by agreement. There is also a lot going on … It will continue with “Great Plus” on Saturday 1st.

How do you live the Corona period?

We used the stop to plan the work and filmed outdoors, where we were able to meet all the specifications. I also believe that it is very important to appeal to the personal responsibility of people. I just have to know how to protect myself and others and what the conditions are. You can let a certain normalcy emerge there.

During this time, I also posted online courses on my home page, which have been very well received. “Wow-Effekt” is about actresses from the 1940s and 1950s, the other is makeup and hairstyle tutorials.

Are you starting with Christian Göttfried from Linz because they are already a well rehearsed team in LT1?

We only shot a few episodes and then discussed with ORF who we could join. The decision was made in favor of Christian Göttfried because he offers a very good overall package – he is a sensational cook, but also an incredibly funny, personable and warm person, who was simply convincing. The kitchen studio we are filming in is at WohnPoint in Linz. The first episode on Friday takes us directly to one of my favorite places, the Schlögener Schlinge. We walk the Donausteig, visit an apple grower, cook fish with a great young cook.

Who do you especially enjoy cooking with?

They are all sensational, be it a Toni Mörwald with his expertise or a Max Stiegl with his down-to-earth eroticism, scandal running, or the wonderful Alexandra Palla, food blogger and successful TV cook. It is also important to show how fun cooking can be.

Starting September 25, you’ll be back on the dance floor as “Dancing Star”. How is your training going?

On September 7 we will know what the next dances are, and then everything will be full again. In the meantime, I have been quite athletic and am looking forward to training. We are all excited because everything is going to be very different, but we want it to finally start.

Do you think it is a shame that you, as a participant, do not have the opportunity to moderate in place of Miriam Weichselbraun?

Hats off to Miriam Weichselbraun and her wise decision.

I can dance this season and that’s a dream of mine. I am incredibly happy and hope I can do this for as long as possible, with the support of the audience.

INTERVIEW: MELANIE WAGENHOFER