René ab Egg

01. March 2015


 
This time it’s the turn of René ab Egg, our head of marketing, to answer our
questions. We asked him, amongst other things, to tell us which three
ingredients he always keeps in his fridge and what headline he would most
like to see written about Kuhn Rikon.


INTERVIEW
  • How long have you been with Kuhn Rikon?
    Since January 2008.
  • What is your area of responsibility?
    As the head of marketing I am responsible for product management and communication and can – together with my team – work on new products daily. And also on ideas as to how one can launch these products on the market and stage them. Our area of responsibility also includes the maintenance of the website, the sending out of newsletters, public relations, the planning and running of trade fairs and training courses, pricing, the production of catalogues, social media and much more.
  • What was the funniest or most bizarre thing that has ever happened to you at Kuhn Rikon?
    Kuhn Rikon always gets calls from inventors with whom we always also like to exchange ideas. About three years ago someone presented his idea to me with great enthusiasm: the inventor showed me a cuff-like construction in metal (the prototype was made from a cardboard toilet roll), which you – as he saw it – could quite simply just pull over a cookware item in order to save energy. He had little understanding for my argument that his construction was too cumbersome and that Kuhn Rikon already had the energy-efficient double-walled Hotpan cookware in its range. He was even fairly angry about the fact that we did not want to launch his product. We are however always happy when amateur inventors approach us with their blood, sweat, tears and commitment.
  • Which three types of food have you always got in your fridge?
    Various types of vegetables according to season, eggs and cheese. From these three ingredients alone you can already conjure up fabulous menus.
  • Which Kuhn Rikon utensils are indispensable in your kitchen?
    The Black Star cast iron frying pan; this is just simply the best way to cook a steak. I own several models of the handy Bambus chopping boards: the large one with the juice channel is really well suited for cutting juicy joints of meat and I use the smaller model for finely chopping onions, vegetables and much more besides. And, of course, the Duromatic – in which I like to prepare risottos, soups and sauces best. Thanks to pressure cooking everything is ready in the twinkling of an eye and maximum taste is extracted from the ingredients.
  • How often do you yourself stand at the cooker?
    Almost daily. I really like cooking and have “inherited” this passion from my father. He would mainly be on duty in the kitchen at the weekends and would sometimes barbecue outside even in the winter – kitted out in moonboots and fur hat. I wouldn’t go quite as far as that but I do like throwing ingredients together from the fridge “freestyle” in the week and preparing a quick but delicious meal this way. At the weekend I do like trying out new recipes for guests.
  • What headline about Kuhn Rikon would you like to read?
    “The Swiss people choose Kuhn Rikon – the no. 1 Swiss brand-name manufacturer for cookware and kitchen gadgets – for the 10th time in a row as the most customer-friendly company.” At any rate we are all working together for this headline ;-)


René ab Egg

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