How would you describe eating frogs' legs?

Boiled frog legs

Gerd Wolfgang Sievers completed his Matura / Abitur in Germany and during this time learned the cooking trade from various renowned top chefs. Then he moved to Vienna to study “Publishing”. After graduating, he completed his final apprenticeship examination as a cook (under KM Gerhard Windholz in Eisenstadt (Burgenland)).

For more than 20 years, Gerd Wolfgang Sievers has been writing culinary and gastrosophic travel columns (or series) in various specialist magazines and newspapers. So far, he has published 34 books in German-speaking countries, including the GAD award-winning “Schneckenkochbuch” or the “Gourmand World Cookbook Awards” in April 2008 named Opus Magnum “Genussland Österreich”. His books focus on gastronomy as well as art, culture and cuisine; He has a special affinity for the historical, the bizarre and the extraordinary.

Gerd Wolfgang Sievers is an outspoken quality fanatic who regards food and drink as an important cultural asset; Regional specialties, their origins and their history as well as the preparation of classic recipes are particularly important to him.

He is of the opinion that authentic and unadulterated enjoyment should be “experienced” in the truest sense of the word: that is why all regions, hotels and restaurants as well as producers he writes about are always traveled and visited by him personally “In the literal sense. Gerd Wolfgang Sievers works in Vienna; he lives in Burgenland and Friuli (Italy) as well as on numerous trips.