Building Culinary Communities Through International Exchange
Forum – Monday, May 15 2017
10.00 h - 18.00 h
The Factory Berlin, Rheinsberger Str. 76/77
The Terroir Berlin Forum will unite internationally acclaimed chefs (Mark Best, Amanda Cohen, Matt Orlando, Ana Ros, Magnus Ek, Esben Holmboe-Bang and Jeremy Charles) along with international food and local food media and local restaurants (including Horváth, Nobelhart & Schmutzig, Rutz, 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.
A call to the community: Berlin food and our path to greatness - MC Per Meurling, Berlin Food Stories
The Society for Good German Dining Culture - Billy Wagner, Nobelhart and Schmutzig
Culinary Pioneers: Innovating in a once Divided City - Panel with Cynthia Barcomi & Duc Ngo / Moderated by Per Meurling
Thinking through the Politics and Personality of Berlin's Culinary Identity - Kavita Meelu
Enterprise and Youth; the Future Gastronomist of Berlin - Stefanie Rothenhöfer
“Exchanging knowledge and building a worldwide database of gastronomy and eating cultures" - Inge Mejin, Gastronomix
The importance of inspiration: Taking time to slowdown - Sponsored by Zacapa
"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
Lunch provided by The Factory Kitchen & Brandenburg Producer Meet & Greet
“Youth, Mentorship and leading for the future; The Importance of the Young Chefs Competition w/ Matthias Walter, representing Germany during Young Chef Competition 2016”
Food cities; How to drive culinary tourism; Media Panel - Marketing & Public Relations Moderated by Luisa Weiss
The challenging road to success; learnings from international leaders
Q&A from audience
Round table discussion lead by chefs
Presentations of Ideas along with Q&A
Berlin Food Stories
PEI, Sydney, AU
Hisa Franko, Slovenia
Burgrestaurant Staufeneck, Salach
Nobelhart und Schmutzig
Styles Feature Editor, Welt am Sonntag
Berlin Tourismus & Kongress GmbH
Nobelhart & Schmutzig
Lode & Stijn
Sommelier, ERNST Berlin
About Terroir Berlin
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