Building Culinary Communities Through International Exchange

Forum – Monday, May 15 2017

10.00 h - 18.00 h
The Factory Berlin, Rheinsberger Str. 76/77

 
 

Terroir Berlin

The Terroir Berlin Forum will unite internationally acclaimed chefs (Mark BestAmanda CohenMatt Orlando, Ana Ros, Magnus Ek, Esben Holmboe-Bang and Jeremy Charles) along with international food and local food media and local restaurants (including HorváthNobelhart & SchmutzigRutz, Ernst, Lode & Stijn and Dóttir & Studio Olafur Eliasson, The Store Kitchen & The Michelberger) through the experience of Berlin's rich culinary food scene and gastronomic heritage. It will serve as a catalyst bringing together local chefs, businesses and producers with international influence to create a lasting dialogue around a supportive food-focused community. We will also look at the importance of mentoring young culinary leaders with special guest Matthias Walter, German competitor of the S.Pellegrino Young Chefs competition.

#SPyoungchef #Sanpellergino

#SPyoungchef #Sanpellergino

 

Agenda

10:00
Registration 

10:35
A call to the community: Berlin food and our path to greatness - MC Per Meurling, Berlin Food Stories

10:45
The Society for Good German Dining Culture - Billy Wagner, Nobelhart and Schmutzig

11:00
Culinary Pioneers: Innovating in a once Divided City - Panel with Cynthia Barcomi & Duc Ngo / Moderated by Per Meurling

11:30
Thinking through the Politics and Personality of Berlin's Culinary Identity - Kavita Meelu

11:45
Enterprise and Youth; the Future Gastronomist of Berlin - Stefanie Rothenhöfer

12:00
“Exchanging knowledge and building a worldwide database of gastronomy and eating cultures" - Inge Mejin, Gastronomix

12:15
The importance of inspiration: Taking time to slowdown - Sponsored by Zacapa

12:30
"The man that plants the tree and knows he'll never lie under the shade of them is richer than any". Concepts of Sustainability - Economics, Environmental and Social - Roderick Sloan, Producer

12:40
Lunch provided by The Factory Kitchen & Brandenburg Producer Meet & Greet

14:00
“Youth, Mentorship and leading for the future; The Importance of the Young Chefs Competition w/ Matthias Walter, representing Germany during Young Chef Competition 2016”

14:30
Food cities; How to drive culinary tourism; Media Panel - Marketing & Public Relations Moderated by Luisa Weiss

15:00
The challenging road to success; learnings from international leaders

16:00
Q&A from audience

16:30
Round table discussion lead by chefs

17:15
Presentations of Ideas along with Q&A

18:00
Closing Remarks 


Curators

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ARLENE STEIN

Terroir Hospitality

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Per Meurling

Berlin Food Stories

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Stefanie Rothenhöfer

Food Entrepreneurs Club


Guest Chefs

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Mark Best

PEI, Sydney, AU

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Ana Ros

Hisa Franko, Slovenia

 

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MATTHIAS WALTER

Burgrestaurant Staufeneck, Salach

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Amanda Cohen

Dirt Candy, NYC

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Jeremy Charles

Raymonds, Newfoundland

 

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Matt Orlando

Amass, Copenhagen

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Magnus Ek

Oaxen & Krog, Stockholm


Speakers

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Billy Wagner

Nobelhart und Schmutzig

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Lorraine Haist

Styles Feature Editor, Welt am Sonntag

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Christian Tänzler

Berlin Tourismus & Kongress GmbH

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Kavita Meelu

Decolonizing Gastronomy

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Luisa Weiss

German Baking

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Cynthia Barcomi

CEO, Barcomi's

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Alan Micks

Michelberger

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RODERICK SLOAN

Sea Urchin Diver & Explorer

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JAY CHESHES

Food, travel and feature writer

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Duc Ngo

Kuchi


Berlin Hosts

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Micha Schäfer

Nobelhart & Schmutzig

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Lode van Zuylen

Lode & Stijn

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Christoph Geyler

Sommelier, ERNST Berlin 

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Arnd Heissen

Bar Manager, The Ritz-Carlton 

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Victoria Eliasdottir

Dóttir & Studio Olafur Eliasson

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Scott Buchanan

Chef The Store Kitchen 


About Terroir Berlin

Photo Credit: Per Meurling, Berlin Food Stories

Photo Credit: Per Meurling, Berlin Food Stories

Terroir Hospitality is proud to announce its first ever symposium in Berlin. The successful symposium concept for the hospitality industry takes its decade-long track record of building international business relationships, attracting top tier media interest and curating exceptional educational programs for the world’s foremost hospitality professionals to the German capital in order to fuel the already explosive development of the local gastronomy scene. By bringing some of the world’s leading chefs to Berlin and connecting them to local chefs and producers the goal is to spark International exchange and knowledge transfer from professionals who have played a pivotal role in the development of their respective scenes.

Berlin is in the middle of the radical transformation of its culinary offering from culinary wasteland to a hub of unprecedented gastronomic diversity and even innovation. The poor, agricultural conditions of the Berlin and surrounding Brandenburg region traditionally focused consumption on cabbage and beets and Berlin’s historic cuisine is to this day rooted in a functional farmer’s kitchen with hardly any food traditions at all worth mentioning.

Typical dishes you'll find on the menus of traditional, Berlin restaurants today are Eisbein (a cured and boiled pig shank) served with Sauerkraut and mashed peas or Königsberger Klopse (veal meatballs in a white cream sauce with capers and mashed potatoes). The vast, surrounding water systems have also always been full of freshwater fish and trout and char have always been a staple on the city’s menus and particularly loved by locals when smoked. But in terms of culinary relevance Berlin ranks very low and Germans tend to look South for great food.

As a hub for culinary creativity, Berlin has not really been on the global food radar since the invention of the Currywurst in 1949 by Hertha Heuwer (historians argue about whether this invention happened in Hamburg instead) and the glorious moment in 1972 when Turkish immigrant Kadir Nurman put his kebab meat in a roll of bread to please the German palate and thereby invented the Döner Kebab. 

The next decades were dedicated to cold war mongering and thus left little time for quality thinking within food and it was only the fall of the Berlin wall and the following development into a leading refuge for the creative class that finally created the breathing room to think about great food again. This unprecedented wave of young and hungry professionals from all over the world flocking to Berlin during the following 25 years in combination with a rich, ethnic food culture and a massive consumer demand for innovative fare create a powerful base for a food scene with world class potential.

The very recent increasing focus of Berlin’s leading chefs on the region’s terroir is one of the important, last pieces of the puzzle that make up the city’s food scene. It’s a tough undertaking, with a market that’s seen 50 years of relentless, agricultural industrialization and has set quality standards of ingredients at a level where every ambitious chef traditionally had to prioritise foreign products over domestic ones. This is especially true to the regions surrounding Berlin, where agricultural production pretty much had to reboot after the end of the planned economy era during the GDR. Taking the Berlin food scene to the next level is as much about developing the producer and farmer side of this equation as it is about developing the chefs.

Terroir Berlin will invite internationally acclaimed chefs to the city for the first time to start a conversation with Berlin’s culinary leaders and to both share best practices on developing a terroir as well as build bridges to food scenes and communities across the globe. The objective is to highlight the new and innovative work being done by our culinary heroes and give people tons of delicious reasons to visit Berlin.

- Per Meurling, Berlin Food Stories