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Berlin to go, english edition, 03/2017

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RECOMMENDATIONS COMBINED POTENTIAL Presenting the Berlin Master Chefs 2017 The fourteen members of the Berlin Master Chefs independent jury under chairman Dr. Stefan Elfenbein have selected the final winners in the categories Berlin Master Chef 2017, Master Chef of the Region 2017, Newcomer of the Year 2017, Berlin Host 2017, Berliner Scene Restaurant 2017 and Gastronomic Innovator 2017. “BERLIN MASTER CHEF 2017” Sebastian Frank from “Horváth” The jury issued the following statement: “This year’s Master Chef is famous for his virtuoso reinterpretation of traditional dishes from his homeland in Lower Austria. He has further refined his unique style, and made it to the top. For example, he grates salt-crusted baked celeriac that has ripened for twelve months over fine strips of roasted celeriac with celery green, celery seeds, whey and horseradish. Over the chopped head of a suckling pig, he places ‘blossoms’ of vivid pink oyster mushroom sautéed in almond oil and sprinkled with parsley root oil. As a special treat, he also creates non-alcoholic beverages to accompany the menu. Anyone for spelt-oat-milk with black salsify decoction and strawberry seed oil? Sommelier Jakob Petritsch is charming.” “MASTER CHEF OF THE REGION 2017” René Klages, Chef de Cuisine at the gourmet restaurant “17fuffzig” in the Bleiche Resort & Spa in Burg in the Spreewald region The jury issued the following statement: “Our Master Chef of the Region got off to a big-bang start in Brandenburg and the Lausitz region. Nobody cooks like he does. He first emerged on the scene at ‘Le Noir’ in Saarbrücken, exploring the mysteries and similarities shared by Japanese and French cuisine, reinterpreting them with an almost scientific meticulousness. Today, he combines these with a touch of magic from the Spreewald. For example, he brilliantly and gently matched gentle sweetness, acidity, umami and textures in the flambé belly of hamachi in dashi with sudachi, pomelo, calamansi, Menton-lemon mayonnaise, roasted leeks, garlic curd and cucumber-rice vinaigrette. ‘Brandenburg was a coincidence,’ says Klages. Indeed, he couldn’t find any other establishment that believed in him. Thank you, Bleiche! Klages creates his dishes at 17fuffzig, a restaurant located in the Bleiche wellness resort in Burg.” “NEWCOMER OF THE YEAR 2017” Christopher Kümper from “Schwein” The jury issued the following statement: “Berlin’s best young chef, our Newcomer of the Year, made his way to Berlin from Singapore, where he was sous chef under the great André Chiang. He had already worked prior to that with Nils Henkel and even Daniel Boulud in New York. At the Schwein restaurant in Berlin-Mitte, Christopher Kümper shows us what he’s capable of, using only the best products from the region. He combines Brandenburg goose in dashi goose-fat decoction with goose liver marrow dumplings with silver ear mushrooms and raw marinated red cabbage. ‘Berlin is a city that fascinated me already from afar,’ he says. Schwein had to close on September 1st, but things will get underway again with just as much passion and energy at a new location on Mommsenstraße in Charlottenburg in late October.” 32

Berlin Master Chefs 2017” jury chairman Dr. Stefan Elfenbein (left) with Dr. Stefan Franzke, Managing Director Berlin Partner (right) Photo: Berlin Partner/Peter-Paul Weiler “BERLIN HOST 2017” Ilona Scholl from the restaurant “tulus lotrek” The jury issued the following statement: “‘Let the oysters steam off for a bit, then dig in!’ Our Berlin Host 2017 does things differently, with verve, charm and a quick tongue. Her joie de vivre is a big part of the Gesamtkunstwerk that is tulus lotrek. The oysters with spruce shoot vinegar and juniper mayonnaise are served by chef Max Strohe in a steel pot on colorful pebbles surrounded by dry ice vapor. Ilona Scholl grew up in Schwäbisch Hall. ‘As soon as I was old enough, I left,’ she says. After that, she had a number of jobs in real dives. At Frau Mittenmang restaurant in Prenzlauer Berg, she met her Max, our Berlin Newcomer of the Year 2016. Together, they opened tulus lotrek. Her motto: ‘Pour your heart and soul into serving your guests with as much passion as our chefs are putting into the food.’” “BERLIN SCENE RESTAURANT 2017” “BRLO BRWHOUSE“ The jury issued the following statement: “Everything works flawlessly, enjoyment all around, for all the senses. In our scene restaurant in the BRLO Craft Beer brewery at Gleisdreieck, that unique Berlin lifestyle is perfectly combined with new German drinks and cuisine. Berlin’s star architectural team at GRAFT designed the building and visuals. Guests will find BRLO Porter, Pale Ale, Matcha Weisse and Maple Smoked Weizen Bock at the craft beer bar. The ideal accompanying food is provided by Ben Pommer, who worked with Nils Henkel and, most recently, was sous chef at Kronenschlösschen. Anyone fancy the stomach of a dry-aged Mangalitza pig with honey whiskey BBQ sauce and German Kimchi made of sweetheart cabbage marinated in ginger and cumin? There’s a DJ from 10 pm.” “GASTRONOMY INNOVATOR 2017” The Duc Ngo with his restaurants “Kuchi,” “Cocolo Ramen,” “Madame Ngo,” “893 Ryotei,” “Golden Phönix” and others. The jury issued the following statement: “The Duc was born to a Chinese father in Hanoi in 1974 and today is both an immigrant and an ur-Berliner. After conflicts between China and North Vietnam, his family had to flee on an overcrowded boat over the sea to Hong Kong. Germany eventually granted him asylum. What great luck for us and for Berlin! His success story took its course, as young The Duc worked initially at burger joints, sold ice cream and learned the art of sushi. In 1999, he opened the legendary Kuchi on Kantstraße. Some say his Shiro i Shiro, which he opened in Mitte in 2005, was the first trendy restaurant at Berlin’s new core. With his 893 Ryotei, he brought that unique ‘Mitte’ flair to the west. At Madame Ngo you’ll find dishes created by his mom. He just opened his eleventh restaurant, Funky Fisch.” www.berlin-partner.de/meisterkoeche-pressebereich www.berliner-meisterkoeche.de 33

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