Please keep in mind that all quotations are translated from German into English.

Elena Arzak (Arzak, 3 stars, No. 8/50 Best): "I am delighted to be here. I find the CHEF-SACHE immensely interesting and am really surprised how great it is here. The programme is extremely diverse, there are many topics being discussed and it was an honour for me to come. For me, it's important to provide information about my ideas and to also get to know what other chefs are doing. The CHEF-SACHE is fantastic for this. I would like to thank you for the invitation and the excellent organisation."

Christian Bau (Victor's Gourmet-Restaurant Schloss Berg, 3 stars): "It is now the third time that I've been here. I always find it a great honour to present our cuisine in front of such a large audience. I think you can see from the response of the audience and colleagues exactly how well it has been accepted. In Germany, it is high time that a forum like this is firmly anchored into the appointment calendar. This is exactly what Germany and top cuisine in this country needs. It is important that we can encourage one another, that German cuisine also wins international respect and journalists are aware of us. The CHEF-SACHE is an absolute must - also in the future."

Thomas Bühner (la vie, 2 stars): "If the CHEF-SACHE had not already existed, you would have had to invent it. Congresses like these are incredibly important. Doctors and lawyers also have such an exchange of ideas and thoughts too. The CHEF-SACHE proves that such a symposium also makes sense for chefs as well. It is important for what should be happening in Germany in the next few years. For a real coup in the German kitchen, the CHEF-SACHE is exactly the right impulse."

Sven Elverfeld (Aqua, 3 stars, No. 25/50 Best): "The CHEF-SACHE is amazing. I believe that in Germany there can be no better platform for presenting ourselves as German colleagues and as top German chefs and it is also important in an international context in effectively improving our position. CHEF-SACHE is leading-edge and essential for the German top gastronomy. And I believe it will become even more international in the coming years. We have already seen a fantastic international squad this year. A big thank you to the organisers, it's perfect."

Nils Henkel (Gourmet restaurant Lerbach Nils Henkel, 3 stars): "The CHEF-SACHE is a fantastic forum for up-and-coming chefs and also for us to show what current ideas we have in our head. Moreover, the CHEF-SACHE is important in getting our ideas out into the world."

Massimo Bottura (Osteria Francescana, 2 Sterne, No. 4/50 Best): "It has been amazing to be there. I had incredible good vibes and it was the best organized and held congress of my life. Really. I thank you so much for inviting us."

Thomas Dorfer (Restaurant Landhaus Bacher, 2 stars in the GM 2010): "I was here for the first time last year and was very impressed because so many people congregate together here. It really is an event where almost exclusively colleagues from the catering industry and the press meet. There is a very real dynamism and exchange of ideas behind it - quite different from a normal trade fair. CHEF-SACHE is ground breaking in terms of its presentation of trends and also in terms of the regionalism displayed by the chefs. I am extremely impressed at just how professionally the CHEF-SACHE has been organised and proud that I am allowed to participate with the CHEF-SACHE ALPS next year. I think it would be a great pity if I could not be here today."

Gerhard Daumüller (Management, Keltenhof Frischeprodukte GmbH): "CHEF-SACHE is bundled expertise for chefs. We had a great many visitors to our booth; we caught up with old contacts again and gained new ones. It was a top event which has been brilliantly organised at the highest level ... out of this world!"

Jörg Müller (Gourmet restaurant Jörg Müller, 1 star): "If the CHEF-SACHE weren't so amazing and relevant, I wouldn't be here today - it's as simple as that. CHEF-SACHE is worth the journey."

Patrik Kimpel (Kronenschlösschen, 1 star): "The CHEF-SACHE is a fantastic event and I love coming to it time and again. Above everything else, you see lots of colleagues and innovations here and exchanging information is very good."

Johannes King (Dorint Söl’ring Hof, 2 stars): "CHEF-SACHE is an amazing network."

Wolfgang Otto (Managing Director, Otto Gourmet): "The CHEF-SACHE is sensational. As is to be expected, the CHEF-SACHE is as good as always. The hall has a completely different character to last year in the E-Werk. I have the feeling that everything that has a name and status is bustling around again, providing us with the basis for exchange."

Stefan Otto (Managing Director, Otto Gourmet): "As exhibitors we have had some extremely good discussions, got to know interesting people and it is really great how many people from Austria, Switzerland and Germany have come together here."

Jörg Sackmann (Restaurant Schlossberg, 1 star): "This is my first time here and I'm finding it very interesting. Above all, I especially love the exchange of ideas and the presentations by various colleagues taking place on the stage"

Eric Menchon (Le Moissonnier, 2 stars): "The event is extremely well-presented with superb organisation. It is the only place in Germany where you can see so many top star chefs. CHEF-SACHE is the Holy Grail for the German catering industry."

Hans Horberth (La Vision, 1 star): "This is my second time here and I must say that the CHEF-SACHE is sensational. I feel very comfortable and I've been floating on air for two days now. I am extremely happy that there is a forum in Germany representing the gastronomy at last, where you can exchange views both on a technically competent and professional level and you get to meet and know lots of great people. The CHEF-SACHE is pure enjoyment and it is absolutely a great deal of fun."

Andreas Krolik (Brenner’s Park-Restaurant, 2 stars): "CHEF-SACHE is super. This is the second time I've come here now. It is a specialist meeting place which is unique in Germany. This is an absolute highlight and I'm pleased that it worked into my schedule this year too. It is exciting to see lots of new products, to sample things, meet up with colleagues and exchange ideas with them. And, of course, the live events are incredibly interesting. CHEF-SACHE is a super network, it provokes and promotes new thoughts. I'm happy to be here."

Heinz Hanner (Hanner, 2 stars in the GM 2010): "CHEF-SACHE is unique and a must."

Jürgen Dollase (Culinary critic): "With the CHEF-SACHE 2011, we have a colourful, mixed programme at the highest level and I am particularly pleased with that. Particularly with Massimo Bottura, Elena Arzak and Andoni Luis Aduris we have some completely different approaches, cuisine and personalities and the chefs on stage are, as always, relentlessly modern."

Oliver Coppeneur (Managing Director, Confiserie Coppeneur et Compagnon GmbH): "CHEF-SACHE is inspiring, instructive and very entertaining."

Peter Maria Schnurr (Falco, 2 stars): "The CHEF-SACHE still continues to be a great event. It's really coming into a class of its own and is much more professional. The location is nicer than last year and the stage stars are first-rate. I'm keeping my fingers crossed that it this keeps up."

Prof. Dr. Ingo Scheuermann (highendFOOD): "Of course, the CHEF-SACHE is an amazing platform for chefs and everybody who has an affinity with cuisine, which applies just as much to suppliers and sponsors, and who want to be able to exchange ideas. And it is the only platform in Germany where young chefs have the opportunity of seeing "stars" and this is extremely important in providing a stimulus. They see that the great chefs also only cook using water and that they can also achieve this through sheer hard work. CHEF-SACHE is a font of inspiration, providing chefs with an opportunity of presenting themselves and showing just how they have developed further."

Liam McHale (Bord Bia Ireland): "This is my third time at the CHEF-SACHE. It is an absolutely fantastic event for top chefs in Germany. There are so many people here with knowledge and experience. It is so professional that I definitely want to be part of it."

Prof. Dr. Thomas A. Vilgis (Head of Research at the Max-Planck-Institute for Polymer Research and the Head of the Group "Soft Matter Food Physics"): "It is a sensational event. CHEF-SACHE is the best symposium in Germany in terms of the exchange of culinary art, knowledge and culture."

Melanie Licht (Food Blogger): "I am really proud to be here. I think it's great to be so close to professional chefs and to be able to learn so much amazing stuff. CHEF-SACHE is culinary innovation."

Claudio Urru (top air, 1 star): "CHEF-SACHE delivers undiluted gastronomy and exhibitors. I find it exciting watching the oral presentations because you don't always have the time to visit all your colleagues. If you are a chef yourself, of course you're very interested in what chefs around the world are doing. I find the German market particularly great, top Germans are ingenious, we don't have to hide our light under our bushel here. The exhibitors are also of an extremely high calibre too and it is really delightful being here."

Heiko Antoniewicz (Antoniewicz GmbH): "I think the CHEF-SACHE is as good as in previous years. It is simply getting better and more professional, although there is hardly anything more to improve on. The range of exhibitors is very diverse and there is something for everybody here. The CHEF-SACHE is phenomenal."

Sascha Stemberg (Haus Stemberg): "The CHEF-SACHE is perfect in every way, very informative, gives new impressions and provides a superb exchange. One meets many old friends and gets to know many new people."

Ralf Bos (Managing Director, Bos Food): "There have been some debonair oral presentations in 2011 as well and a much improved staging in the trade fair sector. You can try things out here that you have never tried out before. CHEF-SACHE is the event altogether and extremely relevant."

Christian Scharrer (Buddenbrooks Restaurant, 1 star): "I find it extremely impressive, imposing and perfectly well-organised - a really big thing in itself! CHEF-SACHE is innovating and promotes new talent."

Alejandro Wilbrand (Zur Post, 1 star): "This is my third time at the CHEF-SACHE. I think it's a really good thing to have something like this in Germany. Symposiums for top chefs like these have been taking place in Spain for a long time now. I believe it's a good exchange for everybody working in the top gastronomic sector and a unique event not to be rivalled anywhere."

Christopher Wilbrand (Zur Post, 1 star): "As a Backstage Chef I'm looking after the chefs and it is great fun. The event gets more jam-packed from year to year, increasingly greater numbers of interested visitors turn up. I highly recommend the CHEF-SACHE, you just have to have been there, as a chef it's a must to have seen it. If you miss the CHEF-SACHE, then you have really missed out on something."

Matthias Ludwigs (Patissier, törtchen, törtchen): "Of course, being on the jury I don't get to see a lot of what's going on. But there are some really top-notch people here - it's going to be a great thing! It's astonishing that such a great quality has been offered at the leadoff to the Cru-de-Cao Awards. The CHEF-SACHE platform has almost certainly played a part in creating such a resonance and that is extremely important, especially in the Patisserie sector."

Achim Eisenberger (Head of Production, Bos Food): "The CHEF-SACHE is a gathering of experts which has been long overdue. It is wonderful that there is finally this forum for the catering industry. Moreover, the CHEF-SACHE is not just seen on a national level but also on an international one. The people are impressed by the stage show and everybody gets together during the breaks to exchange views. There is nowhere else you can do this - or, at least, not on this scale. And I am sure that the CHEF-SACHE will continue to expand and grow in the coming years."

Liesbeth Boekestein (Marketing Manageress, Koppert Cress): "I like the CHEF-SACHE. I believe we have the right target group for our products here."

Klaus Schwagrzinna (Managing Director Victor’s Müritzlamm): "CHEF-SACHE is the best kitchen get-together and melting point that you could have."

Alexander Hänsel (Restaurant News): "I go to a lot of different trade fairs and events and report on them. This is my first time at the CHEF-SACHE and it won't be the last. You can make contacts here, chat with colleagues and start joint projects together. CHEF-SACHE is a network without compare."

Astrid Paul (Food Blogger): "I think the CHEF-SACHE is good. It is a "Come Together" for people who know one another. But I would also find it good if the CHEF-SACHE were to be more open to private people as well."

 Trine Lay Andersen (Very good food): "I like CHEF-SACHE a lot. I think it’s a very nice atmosphere. The focus on both – the german and the international cuisine is very interesting. I would like to get more in depth knowledge about the german cuisine and what is going on high end german restaurants. CHEF-SACHE is inspiring."

Lars Peder Hedberg (Senior Advisor, Intellecta Corporate): "Thank you for two very interesting days in Cologne - and congratulations to a very successful and professionally managed event."

Nicole Klingelhöfer Grün (training and concept): "First of all, thank you very much for the excellent and inspiring event! You have once again managed to get exceptional chefs and, in particular, an exceptionally, charming female chef on your stage! The acoustics were excellent so that we were also able to get all the finer points too. There was a winning, carefully selected pool of exhibitors. Your caterers were simply fantastic and the amazing band on Sunday night was great fun - we kept on dancing until the lights went out..."

Christoph Rainer (Executive Chef & Host, Villa Rothschild Kempinski): "Dear Mr Ruhl, it would be remiss of me not to thank you again for the invitation to the CHEF-SACHE! Not only was it a highly interesting event, as was to be expected, but also because one had the chance to meet previous associates too, of course. It really was a great day that was a whole lot of fun!"

Livius Schuessele (Market Manager Culinary Equipment, fusionchef by Julabo
Julabo Labortechnik GmbH): "I hope you have all got over YOUR amazing CHEF-SACHE successfully... it was (as always) a truly, truly, amazing event."

Maximilian Bruhn und Markus Huber (FEINHEIMISCH - Genuss aus Schleswig-Holstein e.V.): "Mit Genuss etwas die Welt verbessern" steht auch in unserer Philosophie und darum ist es enorm wichtig, dass es Veranstaltungen wie die CHEF-SACHE gibt. Wenn uns jemand fragt, was die CHEF-SACHE ist, sagen wir immer: "Das ist die Haute-Couture-Schau der Kulinarik". Hier werden Ideen geboren, die die Entwicklung der deutschen Küche entscheidend mitbestimmen.