My 1st of many prominent Dallas accounts as the Caffeine Cowboy was the City Club. Chef Werner became a mentor and a friend. I would tell people,"My coffee was the closest to heaven in Dallas!"
Chef shared a personal memory of coffee of his post war youth with me. jb
"I began my apprenticeship at Gruner Heinrich (named after the book written by Gotfried Kellar). It is located on the Belview Platz in Zurich.
This is a major circle much like the Arc de Triomphe area of Paris. The first thing one sees is the racks of every available publication. Patrons came daily and would checkout their choice of news or cultural information much like in a library."
It was an alcohol-free restaurant serving excellent cuisine. Pastries and desserts were very popular there and coffee was definitely the common denominator. The afternoons were wonderful times when it was very popular among the ladies to meet for light pastries and coffee talk.
Coffee was served by the portion. A silver service providing two portions of coffee were served with one demitasse (a three ounce cup). One could not request a refill but rather ordered another portion. The cost was twice that of the finest beers, but that was not a hindrance, one expected to pay for such a fine indulgence.
At home, we were told as children that coffee would stunt our growth. I am amused now to remember this and realize that this was a way to reduce our desire to also share in the coffee. Burnt sugars, roasted acorns, fruits, and nuts were often used to brew something to serve in our cups. Coffee was and still is a mysterious treasure to me.
for tickets:https://www.foundation.dcccd.edu/vogeli-dinner |
| Chef Werner and son Chris |
Chef Werner Vogeli: International Judge EWMCS and dedicated chef instructor at Art Institute of Dallas and El Centro. Legendary Chef of the City Club Dallas atop the Green Dallas Skyline Icon.
Founding father of the Texas Chefs Association, Past President and Chairman.
His son Chris Vogeli is the Chef/Proprietor of III Forks and was Captain of the Champion Team USA for the Epicurean World Master Chefs Banquet Competition.
His ready acceptance of those entering the business of Food and Hospitality will forever influence the Dallas culture.
