Sharing his Craft ...Thomas Bleckwedel

There's something compelling about Thomy Bleckwedel. Is it the measured economy of movement as he works around the fire, the intense concentration of those piercing dark eyes? He exudes a sort of charismatic mix of South American gaucho tinged with a touch of "pirate" - the wide-brimmed hat, leather apron, the selection of lethal-looking knives.

Thomy is asador - master of the asado, a South Amareican word that really has no suitable translation. BBQ conjures up a completely differnt picture. "The asado is slow cooking with and around a glowing fire, surrounded by friends, each with a glass of good red wine" Thomy tells me.

Thomy was born in Argentina in San Miguel de Tucuman and grew up close to the mountains in Yerba Buena. He studied Agricultural Business Management at San Paulo University and, during this time, enjoyed cooking for friends and family. But it was on his trip to Aspern, USA, that he had the vision of cooking for people living in the mountains there. He apprenticed himself to various chefs in the area, "learning by doing" with experts from all around the world, until a good friend, he calls "Uncle Kip", gave him his kitchen and the opportunity to cook professionally.

Friends have always been a major motivation for Thomy, but he's taken inspiration from professionals too such as Francis Mallmann who is passionate about cooking with fire, and Anthony Bourdain, who travels learning about different foods.

What qualities should a good asador have, Thomy?

"For me a good asador must be patient, be able to make a good fire and, VERY important to be well organized with intense attention to details. It's important also to finish the meal on an excellent note. This is what the client remembers and so the desert and coffee must be perfect. And beyond that....well, every chef must cook with love. I cook with love"

Whew, heady stuff. I continue with my list of questions and Thomy tells me the perfect asado is with people you're close to, family, friends. Then again everyone becomes a friend at an asado. and you meet amazing people around the fire.

And what was your most memorable event to date?

"That was in Germany cooking for 700 guests in an Aircraft Company. I was new to Germany and didn't really know anyone, but I had to get a team together for this event. How to do this? Well I put a picture and a request for prople interested in being part of this project in an Argentine chat group and the response was phenomenal. Crazy!! I am still extremely grateful for this response. We set up a great team and the event was a huge success.

Thomy, you've worked in Aspern, Miami, London, Patagonia, so why have you based yourself in Landsberg and what is your connection to polo?

"Its a story of chances and surprises. I was staying with my brother in Munich and working in a restaurant when I remembered riding in Patagonia, years ago, with someone who had a brother in Germany. I contacted him and he sent me his brother's phone number. This brother turned out to be Frankie Rattagen, polo manager at Tagmersheim Polo Club. Frankie gave me an oppurtunity to set up an asado for the club tournament. It was here that I met Segundo Copello and Cirilo Allende. They offered me accommodation and the chance to work with them in restarting Polo Club Landsberg-Ammersee. And now this place is starting to feel like home. They've become family to me.

And what are your plans for the future?

"I don't know yet. I want to travel, to learn and to share my craft. I'm living each day as if it's the last one."

Now this would be the perfect ending for this blog, right? A great finishing sentence, the perfect sentiment. But I found I wanted to say a bit about what I had learnt from this interview.

Firstly, how important friendshoips are, the ties they make and the way these young people look after each other. A real communtiy, a family. It impresses me.

And also the intensity of feeling that goes into cooking, attention to detail, the skill and pride in making a good fire. "Cooking with love" as Thomy says.

Actually a good way of doing everything, I guess.

Keeping it special.

Thanks Thomy.

"My pleasure, Jan"

@latradicion.cook