Café Auszeit - Hoyerswerda

On the menu are small things – but selected like mango lemon grass soup or rice chocolates on fruit. “It’s for small hunger, so more appetite and for the eye,” says Ingo Lemmer. The KulturFabrik-Verein has hired him as a new gastro head for the “Café Auszeit” in the civic centre opened a few days ago on the Schlossstraße. The café is rather not suitable for getting the belly full for lunch or dinner. “The main task of gastronomy is to supply guests and students with culture, events and projects,” says KuFa managing director Uwe Proksch. It is about the wine for the cabaret guests, the piece of cake for the visitors of the senior cinema, the mineral water for musicians, about voting for the evening before an event or letting him finish after an event. And the KuFa members are happy to have a communicative space in almost their own place, just 16 years after the exit for the Café “Stilbruch”. The kitchen equipment is not paid by public funds, but is financed by the association itself. Therefore Ingo Lemmer still lacks his desired plates. The money was just everyone. The 47-year-old likes it stylish. According to the motto “The eye eats with” tortillas or salads should also come to fruition. The old KuFa cherry does it for the first time, but it is not perfect. “Small, fine and creative – just suitable for KuFa,” Ingo Lemmer rewrites the claim. He comes from Borna, has completed an apprenticeship in Central German mining. There was no mention of Geeister Melonensuppe. “After the turn, I’ve learned to cook again, away from the communal pasture and to à la carte,” remembers Ingo Lemmer. He went to Zittau to study. He later led the gastronomy in the Gerhart-Capital Theatre there as well as those in the German-Sorbische Volkstheater in Bautzen. He was finally Maître de Cuisine in the Renta-Kantine in the industrial area, which developed into a secret tip. But Ingo Lemmer's love is more like a cocktail and not so big. He says that every ingredient must be taken seriously, they pay attention to their secrets with knowledge in order to bring them to fruition. Ergo: Love chicken cubes instead of broilers! The coffee that the café sells comes from fair trade. The manufacturers of the Fritz-Kola from the café offer rely on glass pane bottles as well as eco-electricity and waste avoidance in production. “Sustainable also fits the KuFa,” says Ingo Lemmer. You can talk to him about such things from Wednesday to Sunday. For Mondays and Tuesdays the café takes a break. As a rule, it is open from 17 a.m., on Sunday from 2 p.m. and according to the concept there is another occasion every day. On Wednesdays, for example, is a regular table where guests can talk to KuFa people. On Thursdays the after-work lounge opens in cooperation with local entrepreneurs. On Fridays, the old “Style Break” series with small concerts and theme evenings revived. And while the café is on Saturdays in the sign of regular events, it's all for families on Sundays. The facility is economical. Overboarding punk is missing. After all, you can sit on two types of chairs, as is common in art cafés. There is the classic wooden chair “Luca” which is held in modern straight lines and there is the rather cozy “Plastic Arm Chair”, a model in the 50s design. Ingo Lemmer likes his new site. “I feel comfortable here. It is different and I find it good if it is different,” he says. The beginning of the Café „Auszeit“ is made. At the opening weekend Ingo Lemmer and his people had chord work. But the gastronomic has consistently perceived a positive basic mood. “The vast majority of people were pleasantly surprised by the house,” he says. Source: Sächsische Zeitung issue Hoyerswerda

On the menu are small things – but selected as Mango lemon grass soup or rice chocolate on fruit. “It’s for a little hunger, so more appetite and for the eye,” says Ingo Lemmer. The KulturFabrik-Verein inaugurated him as a new gastro head for the “Café Auszeit” in the civic centre a few days ago in Schlossstraße. The café is rather not suitable to get the belly full for lunch or dinner. “The main task of gastronomy is to provide guests and students with culture, events and projects,” says KuFa Managing Director Uwe Proksch. It is about the wine for the Cabaret guests, the piece of cake for the visitors of the senior cinema, the mineral water for musicians to choose for the evening before an event or to let him finish after an event. And the KuFa members look forward to a communicative space in almost their own place, only 16 years after leaving the Café “Stilbruch”. The kitchen equipment is not paid by public funds, but is financed by the association itself. Therefore Ingo Lemmer still lacks his desired plates. The money was just everyone. The 47-year-old likes it stylish. According to the motto “The eye eats with” tortillas or salads should also come to fruit. The old KuFa cherry makes it for the first time, but it is not perfect. “Small, fine and creative – suitable for KuFa”, Ingo Lemmer writes the claim. He comes from Borna, has completed a training in Central German mining. There was no mention of Geeister Melonensuppe. “After the turn, I learned to cook again, away from the common pasture and à la carte”, remembers Ingo Lemmer. He went to Zittau to study. Later, he led the gastronomy in the Gerhart-Kapitaltheater and the German-sorbian folk theatre in Bautzen. He was finally Maître de Cuisine in the Renta-Kantine in the industry, which developed into a secret tip. But Ingo Lemmer's love is more like a cocktail and not so big. He says that every ingredient must be taken seriously, they pay attention to their secrets with knowledge to bring them to fruit. Ergo: Loves chicken cubes instead of broilers! The coffee that the café sells comes from fair trade. The manufacturers of the Fritz-Kola from the café rely on glass plate bottles as well as eco-electricity and waste prevention in production. “Sustainably the KuFa also fits,” says Ingo Lemmer. From Wednesday to Sunday you can talk to him. On Mondays and Tuesdays, the café takes a break. Usually it is open from 5 pm, on Sunday from 2 pm and after the concept there is another occasion every day. On Wednesday, for example, is a regular table where guests can talk to KuFa people. On Thursday the after-work lounge opens in cooperation with local entrepreneurs. On Friday, the old “Style Break” series recovered with small concerts and theme evenings. And while the café is on Saturday in the sign of regular events, it is all for families on Sunday. The plant is economical. Overboard the punk is missing. Finally, you can sit on two types of chairs, as is usual in art cafés. There is the classic wooden chair “Luca”, which is held in modern straight lines and there is the rather cozy “Plastic Arm Chair”, a model in the 50s design. Ingo Lemmer likes its new website. “I feel comfortable here. It is different and I find it good if it is different,” he says. The beginning of the Café “Auszeit” is made. At the opening weekend Ingo Lemmer and his people had chord work. But gastronomy has repeatedly perceived a positive basic mood. “The vast majority of people were pleasantly surprised by the house,” he says. Source: Saxon newspaper edition Hoyerswerda