11 Jun 2015

blue & greens...

Late spring, early summer.

Actually one of the nicest seasons of the year. You can feel that slowly the heat is coming into town. Although people don't like it very much I have to say we need a bit of a rain.
No, it is not complaining. It is just being worried of the enviroment. And obviously of the food you could prepare for dinner. It is more fun when everything is more juicy and well nourished.

I still have the idea to ask the summer to come into my home and stay until next spring, maybe? 
Just because we can't breath the fragrance of the summer the whole day (and  honestly who wants that when he is living in a big city?) I started my own little indoor summer today. And when I am lucky they will stay until next spring. Maybe a bit longer.

Please join me in welcoming my new guests

Rosemary, Sage, Aztec Sweetherb, Oregano, Thyme, Mint and Verbena.
thyme, mint
aztec sweetherb, oregano

aztec sweetherb


 And never forget the best friend of my guests.

indoor rain machine

18 May 2015

cooking catastrophes

The wish working as a chef comes along with a lot of changes in your live.
In the first place your social life will change completely. Most of your friends will have different working hours which makes it a bit harder to meet them. Even if you have been quite a sportive person you have to think about alternatives to keep you body in shape.

Secondly you hardly can change the work situations for the duration of apprenticeship. You just have to deal with them. You might have unfriendly colleagues or head chefs. Most of the time is quite loud and the language could be rough in the kitchen.

And you don’t have to worry but you will reach more than once a point where you think of maybe making a wrong decision by becoming a chef.

At the end it is not only about pushing pans and pots, cutting, dicing, slicing, sadness and joy and being a chef. At the end you become an inventor, a poet, a magician, an adventurer, a traveler, an architect, an artist.

And you don’t have to worry but you will reach more than once a point where you think that you have the greatest job of the world.

Last week I reached once again this point. I worked for the two performing artists, Eva and Sybille, and their project “Cooking Catastrophes”. This work made me an engineer, a draughtsman, a destroyer and a sovereign of the elements. Holding water, fire, earth and air in your hands to create a world. A world like our planet. Volcanoes, islands and beaches, oceans, streets and skyscrapers.

And then…catastrophes made by nature and us.


1 Jan 2015

... and happy new year

The first day of a new year is almost gone.
Started the day late with a cup of coffee, walking the dog and talked to my kind of hang over on the couch for another hour.

What a year it was, this 2014. Do not worry, I am not going to complain about the last 365 days. If you have been listening to your friends and the people around you I am not able to tell you anything new. It was not that bad although it does not get a medal for good behaviour. It was just exhausting.
But you already know.

The last day of the year is always  a special one. You might think of the past and making plans for the future. Or as I did, spent the evening with the people you love having a nice dinner. Playing games and listen the music meanwhile pity the dog who does not like the noise of fireworks.
Suddenly close to midnight. Open the bubbles, fill the glasses and the first rocket is finding its way into the sky. Say goodbye to the old and hello to the new year. Sparklers dancing through the night and people coming together sharing another glass bubbles and wishing each other all the best.

So do I.
All the best for you, your families and friends and all the other important people in your live.
Have a great 2015 and another great adventure.

31 Oct 2014

not a childhood pleasure...

When you are a child and it comes to vegetables it seems quite hard for parents to plant the seed of enthusiasm in us for them. I am pretty sure that the most of us have a vegetable that we do not like very much.
For me it is fennel. What is quite funny although I do not  like it very much I think fennel has to go into some dishes to make them a great experience.
But I don't want to talk about fennel.
Because I think there is another vegetable which is more famous of being disliked in our childhood. Probably it has something to do with that strong earthy taste. 
When I was young ... (I love this beginning of a sentence) we mostly got them in school camps. Sometimes on daily base. They coming in jars and the people just strain them and making a kind of salad by adding some salt, pepper, vinegar and oil. And even today people buying those jars of soft cooked and sliced beetroot.

They are really easy to prepare. So there is no reason to buy them precooked.
Surprise, surprise the beetroot has a relative which comes with white and yellow flesh. You find the yellow beetroot mostly on  the markets. You prepare them in the same way as the beetroot.
You wondering why I am telling you all this stuff of a vegetable which you and your whole family do not like. Because I know the secret to make any kind of beetroot famous for your family.

The following dish you need
Beetroot                             500 g
Sugar                                 100 g
Water                               1000 ml
Rose water                             2 tsp
Juice and zests of lime             2 nos

Peel the beetroot, chop in to small cubes in a pot. Add the other ingredients and boil until the beetroot is soft. Do not blend the roots.
Strain the stock into a container which you can keep in the freezer and when the stock is cold keep it there. After an hour you should stir the juice with a whisk and repeat the procedure occasionally to get the cristal crunchy structure.
What you get then is Beetroot Granité.
Many thanks to the lovely Ewelina Bubanja from HOLISTIC YOGA BERLIN who was so kind to spend her talents as a photographer to the beetroot project.



27 Oct 2014

picture book...

Oops. Time is running fast.

After such a long break of posting you are thinking what had happened during the last days and month. Sitting in front of your desk you might say: "Nothing special. Just the normal life."
But also the normal life is a big adventure when it comes to remember what you have done in the past. Thinking of the these little things which made you happy or sad, laughing or cry are the exciting moments you are living for.
Your normal stuff could be something extraordinary for somebody else.

Our days have been filled with blue skies and flowers and with food, like always. No matter if that means to marinate some figs, having a salad for lunch or finding the right tomatoes for dinner. And not to forget it also has been filled with art. Thanks to my lovely wife who is dragging me to exhibitions. And thanks to the dog who is always waiting patiently until she can goes to the wood.

You see, just normal things.
But I do not want to miss them, these exciting moments I can share with somebody.  

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5 Jul 2014

back into...

After a very long break of writing it is quite hard to find the way back into it. Especially if you not doing it on a daily base.
Today I decided to give me another chance although I know it'll be hard to find the right words for the right story. When I looked up my last post I apparently stopped sharing my thoughts quite a while ago. What a shame. And what a challenge not filling empty pages with the silence of the last month just for saying something. I do not want to say that I haven't anything to tell. 
But where to start? What is the best topic for it? Although many things happened I have no idea?
I am taking a deep breath, adjusting the earplugs, turning on the music and got carried away by the sound. Thinking of all the stories of the past few weeks. The good and the bad stuff, the long and short trips, the rain and the sun, the warm days and the cold nights and looking forward what's next.
Great food, amazing dinners, new people, exciting projects.
I like those little things which are making your day.


2 Apr 2014

simplicity is patience

Decades of working in the kitchen and you are still on fire.
Working as a chef means a lot to me. Not only because you can work with a tremendous variety of ingredients. There is also the possibility to work in different countries, meet great people and make a lot of experience.
No matter how experienced you are you learn every day and sometimes you have to refresh your knowledge. Especially when friends asking you to teach them how to make a sour dough bread. I mean that is great that people trust in you and your skills.
And honestly baking bread is easy... up to a certain stage.

At first when it comes to baking it is like to work on a recipe for a dessert. You should be able to read, remember what you read, should have maths skills and definitely stay with the recipe.
Easy to say, I know. It is really hard to find the right recipe even the right book. Just because of the developement in cooking and the amount of books you can buy. To any topic thousands and thousands of hundreds of writers. There won't be the recipe or the book or whatever. 
If you want to go into the subject of anything and you do not have any idea how it work out you need patience.
Do not worry you are not by yourself. Even the chefs, no matter how famous they are, they need patience.

And at the end the simplicity of baking bread is patience.