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The native Schörflinger top chef Lukas Nagl may be considered a quiet guy, but when it comes to his passion for the culinary world, he is a force of nature: "We never suffered hunger. Need was foreign to us. We have become a society of abundance." Instead of complaining about it, however, he uses this abundance to develop extraordinary creations . For Nagl, for example, fish skin is far too precious to simply throw away. Instead, he turns them into crispy and addictive chips. To do this, he briefly cooks the fish skin, removes any residue of meat and fat, dries it and finally deep fries:
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