CHEF-SACHE 2010
STARS LIVE AND ON STAGE 2010

Think Global – Act Local

Excursion to the visionary Scandinavian Avant-garde
Far away from exuberant Southern cuisine and Spanish textura experiments Scandinavia has developed a very unique avantgarde. It is formed by Nordic  clearness, scantiness of products and puristic thinking of men. Even though the producing of all modern Nordic chefs is influenced by minimalism, they all have developed their very own style. We proudly present the two principle representatives of Scandinavian avantgarde.

René Redzepi ★★

Current No. 1 on the ”World’s 50 Best Restaurants“ list
René Redzepi has de-globalised his cuisine – in accordance to environmental and climate responsibility, at the same time focussing to offer regional Nordic products in the Haute Cuisine and searching for new ones. With great intelligence and creative power he has enhanced regional cuisine. He has far passed the phase of replacing an overseas product by a regional one. In his creative process and his performance on stage during CHEF-SACHE manifests the future of “Nature Avantgarde“. He rolls chunks of leak in ashes before steaming them, serves a pile of buttermilk-snow with shrimps or raw egg yolk and reduced goat milk with fried fish skin and wafers. Everything is of great airiness and very visionary in concept. René Redzepi, just 33 years old, is head chef of restaurant Noma. The name is composed of the two words “Nordisk“ (Nordic) and „Mad“ (food). Located at an old storehouse right by the waterfront at Christianshavn, Copenhagen, the building itself offers the setting for a unique cuisine. No fishery romanticism but a style that could be easily defined as “grunge”.


Magnus Ek

Micro-regionalism, products from the next-door neighbourhood in dishes with international recognition
Magnus Ek is one of the most influential chefs and role models for the young chef generation worldwide. He consequently works with products that grow “right around the corner” or within sight of the restaurant and combines them with traditional Scandinavian products. He is always looking for forgotten or new ingredients, which he turns into vanguard creations. This could be berries, mosses, mushrooms or woods. He never disregards the aspect of sustainability in use of resources. So he creates compositions like wild salmon marinated with wild herbs, with hazelnut butter and Gothia truffle sorbet or game tartar with juniper branches, roe, minced fennel and chanterelle mayonnaise.
His restaurant called Oaxen Krog is located on Oaxen, an inhospitable small island on the Swedish coast. This lieu enables Magnus Ek to realize his vision of a cuisine based on traditional products and techniques transformed into a possible future of gastronomy.


Hans Välimäki ★★

Best of the best in Finland
His restaurant “Chez Dominique” in downtown Helsinki is the best his country offers. It is the only restaurant in Finland decorated with two michelin mtars. Hans Välimäki is ranking No. 23 in the list of the 50 best restaurants in the world. Even if we find french classics on his menu he is also well-known as a chef of nordic cuisine. He puts his focus on modern interpretation of finnish dishes influenced by the proximity to Russia and the nature cuisine of the Sami nomades. Elk, reindeer, bear, fish and different berries out of the Tundra make some of these dishes sound unfamiliar to us. The young chef presents his cuisine with charme and humour. Names like “Wet Forest“ give us a sense and feeling what we can expect from his appearance.


Sustainability and Organic Produce in Superior Gastronomy

Mothers who worried about their children set up the very first organic movement, they say. Organic cuisine took place at home. Consumers wanted to know what was in their food. Organic produce and sustainability did not play a role in gastronomy for a long time. The product had to be of excellent quality and taste. Origin did not really matter and the way it was produced played only a secondary role. Organic is not an indication for better taste, as often intended, but for an ecologically modelled product. Today, this has changed. The generation of young chefs carries the thought of organic produce and sustainability into their restaurants and kitchens. Not least due to the pressure their guests put on them, because these aspects gain importance day by day.

Ralf Bos

Not only is he owner of the favourite supplier of the top gastronomy Bos Food, but also he is a pioneer as a food scout concerning organic produce. His presentation deals with the history of the movement and indicates future trends. He includes experiences from a recent trip, which led him so Scandinavia, visiting organic producers and farms.
 
 
 
 
 


Creative progress

Jürgen Dollase

Analysis ofkomposition
Juergen Dollase is considered to be the most influential restaurant critic. Equipped with an extremely high analytical intelligence and finest senses of taste, likewise in the aesthetic and culinary field, he evaluates great creations of the Haute Cuisine. His criticism is exposed, sharp, unmistakable but always constructive. To comment on tasting experiences, he introduced terms like “Textur”, which enables him to describe physical conditions of food. He calls complex flavours “Akkorde”, detecting harmonies and discrepancies.
On stage the spearhead of the German cooking elite will join him. Harald Wohlfahrt, said to be No. 1 in Germany by several restaurant guides. Dishes by this chefs will be exemplified and analysed. The intention is to clarify the creative process, to indicate the way of the composition until the final plate is developed. The audience will receive input for their own work and will surely be enthused by the show just like last year. Already: standing ovations for this contribution!

Harald Wohlfahrt ★★★

French cuisine of the new generation
For over 10 years this master chef has received highest ranking awards and rankings. Since 1992, he confidently carries and keeps the third Michelin star. Along with 19,5 out of 20 possible points, the highest ranking of Gault Millau, as well as five from five Feinschmecker F and five of five cooking spoons in the Aral Schlemmer Atlas. In 1994 the New York Times voted Harald Wohlfahrt among the ten best chefs of the world.
His restaurant called Schwarzwaldstube, located at Baiersbronn, is also Sterneschmiede for many of his students. Chefs like Thomas Bühner or Klaus Erfort have received a brilliant input here. Wohlfahrts cuisine is based on classic French roots, currently gaining modern influences.


Megatrend regional product

The turning to regional products is a worldwide megatrend. This has nothing to do with conservative home loyalty. No, this trend is modern and is carried and pushed by young progressive chefs. Many motors advance this trend. Top priority have the respect of a good eco-balance of the products, strengthen the own region, re-discover regional products and to develop them, to find new products and enable gourmet tourists to discover regional specialties. Which future does this trend have, where lie potentials and how can one generate a use for him?

Johannes King ★★

Feinheimisch product fanaticism
Johannes Kings professional discovering urge does not include experiments with texturas or vanguard cooking techniques. He rather searches for good products. With affection ones at close range, or at least from Schleswig-Holstein. A mudflat hiking tour offers sea salad and beach snails, an own bow net shrimp and his own fishing boat fish. Since regionalism must never be an excuse for a second-best product, international luxury products always complement his menu. Johannes King is the flagship of the association called “Feinheimisch”, which endeavours to boost traditionally produced products from Schleswig-Holstein. His puristic, ambitious style not only articulates in his cuisine, but also in the Hotel Söl’ring Hof on the island Sylt, which he leads in a very familial way.


New German School

Juergen Dollase also formed this term. It refers to the second generation of German top chefs. Their cuisine is not derived from French cuisine any more; instead they have found their very unique progressive German style. Primary representatives of this new German school are Nils Henkel, Sven Elverfeld, Joachim Wissler and Christian Bau

Joachim Wissler ★★★

Master of the “Neue Deutsche Schule”
Joachim Wissler was the first top chef of the new generation who exchanged traditional luxury products by regional products. He developed his style almost self-sufficiently, with great ambition, meticulousness and exploratory urge. Currently Joachim Wissler creates large degustation menus by logically chain-linking components. Each of his plates and dishes hides an own philosophy, a story, which builds a culinary screenplay by sequence. As if it was a matter of course Wissler uses the broad lineup of techniques, espumas, jellies. Crispy, hot and cold form contrast and accord at the same time. Joachim Wissler also cooks at high end level at his restaurant Vendôme, located at  Bergisch Gladbach, and is awarded with: three Michelin stars, 19,5 points Gault Millau, five F in the Feinschmecker ranking as well as five Aral cooking spoons.


Nils Henkel ★★★

Pure Nature, filigree culinary art
Already years ago you could identify a Nils-Henkel-plate clearly, even without knowing he had created it. This indicates that this three-star-decorated chef has found his very own style, which he consistently advances. His creations are characterised by a distinct precision as well as flavourful and aesthetic perfection and airiness. His flavour-accentuated dishes play with textures, temperatures and surprise with contrasts. A lot of courses offer a clear subject reference. He puts his concept “Pure Nature” above all. To him, it is an attitude towards life. A commitment for the best food, produced in a responsible and natural way. He has access to a substantiated knowledge. Barely any other chef has such a deep acknowledgement and comprehension of products and their harmonies. Nils Henkel is head chef of the Gourmetrestaurant at Schloss Lerbach, located at Bergisch Gladbach, which he recently designed new following his own gusto. We are looking forward to an exciting cooking demonstration and the following presentation of his new book “Pure Nature”.


Christian Bau ★★★

Courage, Carte Blanche and creative bursts
His classic modern cuisine Christian Bau has brought him three Michelin stars. With the Gourmetvision, initiated by Juergen Dollase, he has set a mark for his new determination just a few months ago. Products have always fascinated him. This might be the reason why he admires the product fetishism and philosophy of Japanese cuisine. Stilsicher lässt er Einflüsse dieser Küche zu, ist aber weit davon entfernt, eine Fusion Cuisine darzubieten. Mit spielerischer Perfektion arbeitet er Kernelemente präzise heraus, wartet mit überraschenden Akzenten auf und balanciert Texturen und Aromen gekonnt aus. Mut zeigt Christian Bau auch bei unternehmerischen Konzepten. Sein Carte Blanche Menü sorgte für Diskussionen in der Szene. Der Gast gibt dabei dem Chef absolute Handlungsvollmacht, lässt sich vom Menü überraschen. Der Vorteil dabei: Reduzierung des Wareneinsatzes und verantwortungsvoller Umgang mit Ressourcen. Neben einer Kochdemonstration  wird Christian Bau über die Erfahrungen mit der Carte Blanche berichten.


ASIAN SPIRIT

Heiko Antoniewicz ★ und Darren Teoh Min Guo

Malaysian Avantgarde – Spiel mit Texturen und Phantasie
Heiko Antoniewicz, ehemals Sternekoch, ist heute der Koch­lehrer der Nation. Keiner kennt sich im Bereich moderner aber auch klassischer Koch­techniken besser aus als er. Dieses Können erregt mittlerweile international Aufsehen. So doziert er seit drei Jahren am KDU Collage in Kuala Lumpur, Malaysia. Sein Thema: avantgardistische Kochtechniken und Umgang mit Texturgebern. Er selbst bezeichnet das als New Daring Cuisine. Die Offenheit und Begeisterung der angehenden Profiköche ist dabei beachtenswert. Zusammen mit dem malaysischen Star Chef und Chef-Ausbilder, Darren Teoh Min Guo, demonstriert Heiko Antoniewicz sensationelle Ergebnisse. Eine Fusion zwischen dem, was man einst Molekularküche nannte und der Küche Malaysias, selbst ein Mix der malaysischen, indischen und chinesischen Kochkultur.


ÖSTERREICHISCHE GASTLICHKEIT

Toni Mörwald ★

Kochikone vom Wagram
Ein kleines Imperium hat sich Toni Mörwald rund um seinen Stammsitz, das Hotel, Wirtshaus und Gourmetrestaurant “Zur Traube“ am Fuße des
Lösbergs Wagram, aufgebaut. Während sein Bruder den elterlichen Weinbau fortführt, hat sich Toni der Kochkunst verschrieben. Einst war er der jüngste Haubenkoch Österreichs und als der Michelin dann dort noch testete, Sternekoch. Neben der Traube bewirtschaftet der quirlige Koch heute eine ganze Reihe von Anwesen in seiner Region und ist als Präsident der Vereinigung “Beste Österrei­chische Gastlichkeit“ bestens geeignet, sein Heimatland zu vertreten. Toni Mörwald setzt auf die Urkraft der regionalen Produkte. Seine Gartechniken sind ebenso ursprünglich wie meisterhaft. Er vertritt ein ausgeglichenes Ernährungskonzept, das auf den rudimentären Bedürf­nissen des Körpers basiert. Gemüse ist etwas Gutes, genauso aber Fett und Kohlehydrate, wenn denn alles ausgewogen ist. Nur Überpro­­duktion und Wegwerfmentalität sind ihm verhasst. Auf der Bühne demonstriert Toni Mörwald seine niederösterreichische Fischküche. Selbstverständlich mit Fischen seiner Region.


Heinz Hanner ★★

Wegweisende Konzepte
Der kreative Kopf der österreichischen Küche ist Patron des gleichnamigen Hotels und Restaurants in Mayerling. Dort verzahnt der Spitzenkoch sein von zeitgenössischer Kunst und Hightech geprägtes Restaurantambiente, das gleichsam harmonisch in die umgebende Natur integriert ist, mit seiner innovativen Küche. Diese ist intuitiv basierend auf den unumstößlichen Regeln der Kochkunst. Überzeugt davon, dass kreative Küche ein ebensolches Umfeld braucht, schaffte er sich ein Arbeitsumfeld, das mit aller sinnhaften Technik unserer Zeit ausgestattet ist. Gleichsam gewährt die Küche einen Blick in die Landschaft des Wienerwaldes. Wir sind gespannt auf die Kochkunst und die Gedankenwelt des hochdekorierten Chefs.