| Capital: | € 7 million |
|---|---|
| Age: | 53 |
| Born: | 07/17/1966 |
| Country of origin: | Germany |
| Source of wealth: | Entrepreneurs |
| Last updated: | 2024 |
Short introduction
Frank Rosin was born on July 17, 1966. He is a trained chef, restaurateur with 2 Michelin stars and has become known as a television chef.
Early life
Frank Rosin was born in Dorsten on July 17, 1966. His father was a wholesaler of catering supplies and his mother ran a food stall. After training as a chef in Gelsenkirchen, he worked for some time in the United States and Spain. Afterwards, Frank Rosin worked as a deputy chef on board the luxury cruise ship Sea Cloud. In 1990 Frank Rosin went into business for himself and opened a restaurant in Gelsenkirchen, then in Dorsten.
Career
Frank Rosin has been featured on television regularly since 2008. He got started in the cooking show “Fast Food Duell”. A short time later, his own format on television followed “Rosins Restaurants”. In this documentary soap, Frank Rosin tries to prevent other restaurateurs from closing down. He was able to help some companies to succeed, while others were closed permanently. Since the program has been in existence for more than 10 years, it also seems to reach viewers.
As a juror or as a coach, he was also seen in numerous other cooking shows. For example, from August 2010 to August 2013 as a permanent jury member in “Topfgeldjäger”, a program that is broadcast on ZDF. Since 2013 he has also worked as a coach and juror in the cooking casting show “The Taste” (SAT 1).
Frank Rosin’s own fight against obesity was also packed in one shipment. In “Rosins Fettkampf” he competes against a food expert. The two lead a team and fight against the kilos.
Furthermore, some cookbooks by Frank Rosin have been published, often matching the respective TV programs. A cookbook with his low-carb recipes has also been published.
Career highlights
As a highlight of his career, his own TV program on Kabel 1 “Rosins Restaurants” can certainly be called. The show has been running for more than 10 years. The “Restaurant of the Year” award for his restaurant in Dorsten in 2009 and the two Michelin stars that he received for this restaurant are certainly the highlights of his career as a restaurateur outside of television.
Famous quotes
According to his own statement, Frank Rosin’s philosophy is: “Giving up is not an alternative”.
He says of himself that he is a “gourmet self-taught”. He grew up without the direct influence of a top chef.
Regarding the restaurateurs whom he tried to save in his program and the accusation of showing others, Frank Rosin countered: “It is not for me to show others – people only show themselves by showing that they are self-sufficient in an industry that they have no idea about. ”
But Frank Rosin also took a stand on general topics. He has often spoken about traffic and the railway and leaves no doubt that he is not satisfied with it. For example, he said the following about Deutsche Bahn: “Deutsche Bahn calls it a timetable. I call it a non-binding departure recommendation with a suggested track. ”
Success tips
Frank Rosin has given innumerable tips for success for restaurateurs in his programs. A tip, or rather a demand, to the restaurateurs he visits and tries to help is to be honest with him. If they concealed something because they were ashamed, for example, he could not help them. If everything was on the table, the problems could be tackled.
He also said in an interview that a chef, who is at the stove himself every day, cannot use the dynamism of the company. You also have to earn money elsewhere to cross-finance a star restaurant. A chef who only cooks is economically stupid.
