Hans Stirs it Up on the Air

Our beloved food editor and former Food Network Star finalist Hans Rueffert is stirring things up, again. This culinary artist and self proclaimed restaurant boy will be featured in a pilot cooking show, “Hans Cooks the Holidays,” which will air on Georgia Public Broadcasting in November and December.  Network executives suggest there’s a good chance this will lead to a series next year. 

The stage was set in 1976 when the Rueffert Family purchased the Woodbridge Inn in Jasper, Ga. “Living twelve-and-a-half steps above one of North Georgia’s landmark restaurants ensured that our lives would never be boring. It was frustrating and exhausting and exciting and ridiculously stressful all at the same time. If we needed help with our math homework, we’d take the books to the kitchen and ask Dad questions between pickups. If we wanted a snack we’d go downstairs and order off the menu. And if the restaurant got slammed, we’d run down the stairs to work. I’ve washed dishes and shucked oysters in my pajamas more times than I care to admit.” 

Over time Hans developed an affinity for food, and thrived under the apprenticeship of his father Joe, a European trained chef. “I had the pleasure of cooking for many interesting people including President Carter, Ludlow Porch, Dr. Ferrol Sams, Pam Martin and Clark Howard,” Hans recalls. In 2005, Hans distinguished himself among the country’s culinary elite when he was selected from 8,000 applicants to participate in “Next Food Network Star” where he finished third. “The entire experience was truly fantastic and I made some lifelong friends in the process. More importantly, it gave me some great ideas and technical television experience.” 

Buoyed by his appearance on the show, Hans was busily planning his next career move when he was diagnosed with stomach cancer. “The irony that a chef would contract stomach cancer was not lost on me or my physicians. The cancer was diagnosed as stage three and I ended up having half of my stomach and half of my esophagus removed. Though I wouldn’t wish the disease on anyone, I will say that my experience with it has heightened my appreciation of life, love, family, and of course, food. If I can offer up one piece of advice, it would simply be this: Never take anything for granted. Never.” 

When the cameras roll for the taping of the show, Hans is indeed savoring the experience. His ease in the kitchen and with people transcends to the set—he is engaging to watch and readily entertains and informs his audience as he prepares an innovative and delectable holiday meal with ease. Since his appearance on the Food Network, he has filmed numerous episodes of “Hans Cooks the World,” an award-winning show which airs on ETC3 TV in North Georgia. He is a seasoned professional, and maintains his jovial composure even when there are those out-take moments—a burner on the state-of-the art stove refuses to light, and the bottle of exquisite olive oil he tilts to pour is empty.   

In a world that touts thirty-minute meals, quick fixes, good eats, home cooking, and bare feet, Hans doesn’t have a stitch. “Perhaps it would be easier if I did—everyone seems to think I should, but I don’t. I like to think of myself as a food authority. Food has defined me. Some people have soundtracks to their lives and some have screenplays…I have a menu. Every smell and texture and taste evokes a strong connection with the first or worst or best experience I had with that food.” A menu, and hopefully a new series soon—“Hans Cooks the South.”