Kurt Stümpfig has been the head chef at Linde GmbH's cafeteria in Pullach for 35 years, and his dedication to quality ingredients and sustainability has recently earned him the prestigious "Golden Spoon" award from the Bund Naturschutz. Stümpfig has pioneering ideas about cafeteria cuisine, aiming to dispel the common myth that institutional food can't be delicious. He prepares between 1,200 to 1,500 meals daily, focusing on vegetarian dishes and using local, organic ingredients, showcasing that it is possible to feed such large numbers while maintaining high culinary standards.

In an interview, Stümpfig discusses his culinary philosophy and the importance of offering a diverse and appealing menu. His guests enjoy dishes that include unexpected ingredients like heart and tongue ragout, reflecting his commitment to utilizing all parts of the animal and minimizing waste. He believes that staff should take pride in their work and the food they serve, which motivates them to create compelling dishes even from what many consider undesirable parts of animals.

Stümpfig also touches upon challenges such as attracting younger generations (Gen Z) to the demanding culinary industry. He advocates for a learning environment where aspiring chefs can thrive and take pleasure in creative cooking. By demonstrating that cafeteria food can be gourmet, he hopes to inspire a new wave of culinary enthusiasts who appreciate both the art of cooking and the sustainability of food sourcing.