Today we’d like to introduce you to Hans Rueffert.
Hi Hans, please kick things off for us with an introduction to yourself and your story.
My journey started out in 1976 when my father made the sudden decision to purchase The Woodbridge Inn, a century-old hotel in Jasper, GA. I immediately started assisting with caring for guests, but it wasn’t until I met my soon-to-be-wife Amy that I actually stepped into a role in the kitchen. In an attempt to impress her, I decided to try cooking, even though I had absolutely no experience. After many years of practice, Amy came across “The Next Food Network Star”, a cooking contest that she thought I should try out for. Low and behold, I made it on and was a fan favorite, but the excitement was cut short almost immediately after taping the finale when I was diagnosed with stomach cancer. Today, I’ve overcome my battle with cancer and I dedicate my time to sharing the importance of providing memorable moments along with a great meal. I’ve been in the hospitality industry for over four decades, so I consider myself a “lifer” in the field of catering to other people’s needs. Hospitality is less of a “job”, and more of a “lifestyle”, and it trickles into every aspect of one’s life.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
In 2005, just two weeks after taping the finale of the Next Food Network Star Season 1, I was diagnosed with Stage 3B stomach cancer. One moment I was at the top of my profession, the next…cancer. After 16 years and 15 major surgeries, I’m left with no stomach, no esophagus, no gallbladder, etc. That experience gave me such a unique perspective, and I quickly learned that every cliche that you’ve ever heard is true: life is short, time is precious. Being somewhat physically challenged, I’ve learned to shift my focus from QUANTITY to QUALITY. Instead of feeding hundreds of people directly, I spend my time as a culinary ambassador, teaching and training the next generation of hospitality. I also am deeply involved with the Gastric Cancer Foundation, helping patients learn to live without a stomach.
Appreciate you sharing that. What else should we know about what you do?
I’m known by many titles as a chef, author, speaker, advocate and survivor, but I’d say my forever favorite title is perhaps “teacher.” I’m a natural-born communicator, and I love inspiring others to push themselves to be their best. Having been diagnosed with Gastric Cancer just two weeks after taping the Next Food Network Star’s finale, I was most known for the shift from “Celebrity Chef” to “Cancer Survivor.” Today, either way, I’m an individual that specializes in all aspects of hospitality. I spend a good portion of my time at The Old Mulehouse as a Culinary and Hospitality ambassador, and I love helping to create new dishes that use seasonal vegetables and fruits (don’t get me started on my garden).. I also help strategize with our front house team and assist them in crafting and implementing the best plan to provide our patrons with the utmost dining experience possible. We have The Old Yulehouse, a holiday culinary pop-up, coming in December, where we transform the food and drink menu to fit the holiday season, and I get to host private cooking demos to benefit the Gastric Cancer Foundation. Outside of my contributions at The Old Mulehouse, I host a podcast alongside Steve McDonagh called “But I Digest,” which recently celebrated a year! I’m incredibly proud of that milestone. Our show celebrates the FOOD in our lives: the HISTORY, the HEROES, the HOOPLA. I’m almost done, I promise. I’m the author of “Eat Like There’s No Tomorrow,” a cookbook about finding ways to enjoy food (and life) after my battle with stomach cancer, and I’m the producer of “The Gesundheit Kitchen,” an online show where we showcase healthy sustainable food options.
So maybe we end on discussing what matters most to you and why?
I believe that you get what YOU want out of life by helping enough other people get what THEY want out of life! Being able to provide people with not just great food but a great experience overall, is something that I’m incredibly passionate about. As an ambassador at one of the current restaurants I work with, The Old Mulehouse, I strive to relay this passion to their team, ensuring that hospitality is at the core of everything they do. It makes a difference, great food is only a part of a dining experience, the rest is about building the experience itself. Family is also extremely important to me given everything I’ve been through. My wife and my daughter are an integral part of my life, and they inspire me in new ways each and every day.
Contact Info:
- Website: https://www.hanscooks.com/
- Instagram: https://www.instagram.com/hanscooks/?hl=en
- Facebook: https://www.facebook.com/hans.rueffert
- Twitter: https://twitter.com/hanscooks
- Other: My Podcast: http://www.butidigestpodcast.com/;
Follow my recent culinary creations: https://www.instagram.com/oldmulehouse/?hl=en;
Information on gastric cancer: https://gastriccancer.org/
