teaching the next generation about environmental protection right. susan powell's channels are available to inspire people to take action and we're determined to build something here for the next generation global ideas feed firemen series of global three thousand on t.w. and online. everyone welcome to day special edition of your max with things are getting tasty here's what's on the menu. oats kazimir fine dining fifty meters above the ground. old couple bringing together pastries and footwear on film in paris and. going green visit an english restaurant that

meets the zero waste targets. we start off with a rather unique fine dining experience when davi guys will first told people about his idea for a dinner in the sky they must have thought he had his head in the clouds hosting a gondola fifteen metres up in the sky and serving meals and it was a tough sell but he's backed it up with success he's served customers in over forty countries since then to rave reviews we visited him in belgium where the idea first took off. when do dinner guests have to buckle up. when the meal is served fifty meters above the ground. like here.

michelin starred chef served their creations high above the ground for dinner in the sky it's like this one. it's amazing it's there it is. in a beautiful experience good night. but it takes more than the average preparation time before guests can sit down to their dinner in the sky experience which three hours earlier. the kitchen personnel are putting the meal together. everything has to be perfect the pressure is on but. he's been staging this epicurean experience for more than ten years. ago i didn't find anyone to tell me. that's a good idea everybody looks to be crazy it's made it. so that

was the biggest. even. maybe there was a business to do with. it was a niche market with a view of the pulsating heart of. picturesque hills. of a vast beach with the sea stretching out beyond. his business partner have hoisted up their cables in over forty countries around the world the ten year anniversary feature ten tables cater to simultaneously ten michelin starred ships. back in. and for. most of the guests have been invited by private companies they prepare for takeoff. no reason to be afraid i will have two more drinks and i'll be fine i feel safe feel very stuck in here so i'm no hurry to fall out of yours. and up they go sixteen steel cables pull the seven hundred

gondola into the air the organizers say they haven't had a single mishap in all these years. even so olivia fink one of the belgians find chefs is trying hard to overcome his anxiety this is his first dinner in the sky my freezer fights because normally even on the stairs have guts so most afraid of heights so it's really a challenge by like here we are outside the direct contact with the customers they are squishes we in the they entertain me as great. in the meantime his team members get the next course ready all the dishes have been prepared he just has to warm them up and garnish them but given the view to the guests even pay attention to their meal. for me myself i enjoy the view. ok i do it already for six seven years so we get used to it but the first time it's also for me a new view. but it's not competing with

a few i think we need to do it it's a very exclusive affair to obtain one of the coveted places at the table guess must book six weeks in advance and pay around two hundred eighty five euros and is it worth it. to get there if they're here and it's really nice i don't want to have them is the main thing i love the city elsewhere it's so. delicious and amazing view and it doesn't get more cruising than this. now to an instagram stop. who is gonna get a huge number of followers documenting food and foot web spiegel as a graphic designer and pastry enthusiastic living in fronts on his instagram page he artfully combines his two favorite things the most creative pastries in paris with fantastic footwear he has

a keen eye for colors and textures and is even published a book full of his photos of food and foot wet let's find out how and why the two things first appeared in one frame. colorful and a little crazy pastries in every shade imaginable weave shoes to match the photos highlight the rich variety of the paris patisseries and the fashion world. their creation of the beagle he tours the patisseries of paris in search of inspiration. a dream job for a man with a sweet tooth. every two minutes you have a you have so much places you have so much places to get inspired by and it changes all the time and it's really like this is why i said it's like living that because it's really

a part of your daily life here originally from israel town used to be a graphic designer but retrained as a pastry chef when he first came to paris a couple of years ago he was fascinated by the colors textures and geometric patterns of a desert today he's looking for a pink pastry. and this muck around is filled with rose petal cream leaching and fresh raspberries fish. towel usually takes his photos right outside shops he tries to get a neutral background so the entire focus is on the pastry chef. uploads the photo to his instagram account deserted in paris. i think the idea for this paris started by accident when i was exploring the world of paris and i really wanted to remember each. try so i took a photo and just one day i discovered that the cake that i bought was an actual

issues i try to take a photo people really liked it and from there on it it's all history. almost every day he posts. it's a new shoe pastry. sometimes it looks like a snapshot it looks like something very easy but actually there's a lot of work behind photos creating the photos really in visiting the chefs and visiting places but i always make sure that there is like a variety of places of colors of creation so each day will be different it will give you a totally different aspect an experience of paris. no easy task especially as he waits needs new shoes he now has over two hundred pairs and he's constantly buying more each pair needs to be especially colorful he's a regular at this paris boutique and i know exactly what he's looking for. my love for shoes started way before back when i was living in tel aviv. as

a graphic designer i always had this appeal for very graphic and call for shoes so i was collecting them and when i came to paris i discovered there's like more colors in worse shape so it's just group with desert and paris his latest purchase is immediately turned into a photo. he now knows lots of pastry chefs in paris who provide him with cakes blanche is one of them a child used to bake his own pastries but now he focuses solely on creating photos for instagram that's where our first saw his work. for the so that is. smart you know. we were thinking the something new you know because it's not only think the picture of kate and get the idea to take a fake with a sense of truth and i said yeah like you know his first mango

pastry soon appears on towns instagram account matched with ten other new terror shoes. tongue. recently published his own patisseries book featuring the best of the seven hundred class fun times. i think the cakes there are always more graphic or more different would get more attention. for example. i had. by phone and that one went like crazy or the rubik's cube bites illegal so it's always like you fish if create something that's a little different and something that people are not used to see it will go through the roof but i think like a usually people are so happy to see creations from paris so i can say that most pictures are considered successful. pastries and shoes clearly we need a combination. another

person who knows how to create winning combinations is usually a comp she's the head chef at the restaurant unless both counsel near cologne and the youngest german female chef to be awarded a michelin star getting a hands on the coveted accolade at age twenty seven the rising star in germany's cullen every scene was inspired to start cooking after experiencing different cuisines during childhood holidays let's get a taste of what she can cook up. beneath the mint yogurt foam a scallops resting on a bed of apartments. lamb with chickpea crunch pistachio pomegranate cream and a persian lemon sauce. and a chinese and pastry pockets and finally the dessert of all it's and chocolate. germany's youngest female michelin star chef often adds an oriental touch to the

dishes she creates. a fascination with our culture and cuisine began when she was a child which was not so long ago given that she's now just twenty eight. years of emin hima what if we had not always gone to the orient on holiday perhaps i wouldn't be so interested in all these countries perhaps i would have trained to be a chef who knows that man is what i saw there is that grandmothers and mothers were dried chillies on the roofs of their houses and grind them and invest a lot of love that's what we do in our kitchen we cook with love otherwise we could not survive and that's what sensitised really than a few. come work that the restaurant in the fifteenth century list will cost the west the cologne she became a chef almost by chance. yes but i used

to go with my grandparents to nice hotels and i really liked it there so i did an internship at one i wasn't so keen on waiting tables and the girls were often catty but the kitchen was really cool i could try my hand it everything they want me i don't know he's been interested in food and whenever they sent me into the cold room i always came back with the right stuff it was fun that was my. last year out of the blue she was appointed head chef at liz felt she was recommended by her predecessor within her first year there she cooked away. to mission on florrie yet as is done with the first star was a huge surprise my biggest wish had come true since the day i started training i had been dreaming of that and working toward it always pushing myself has come back and when i heard the news it was like a huge weight off my shoulders. i was teaching this for the first time in my life and i couldn't say a word to him before people asked me how i felt not

a word of what. she's created a friendly atmosphere in the kitchen. it's like ok you know you got your ph d. i want it all white kids but. it's common knowledge i'm often chaffed on a lot depends on the head chef it's always called here of course i can also occasionally get man but rarely were more friends than colleagues but if i do have to be tough it is hard harder than if i headed a team of thirty we're everybody just does his or her thing. and then mark. your comp is ambitious and relishes a challenge one of her names is to get younger people to appreciate the fine food she works long hours and has a little free time. i mean back to the country go to the hard work is the daily job at midday like ups you can switch off and think about things but afterwards you feel free and refresh. at the rate you'll be

a compass going just about anything is possible. now to a report that proves nearly anything goes in the restaurant business and dining rooms all around the world guests are entertained with three dimensional video animations thanks to the belgian augustine skull mapping they design custom video animations for restaurants and bugs in one of their projects called live pity chef a tiny cook appears on the table and prepares various dishes for the guests the team is now designing a similar work for a cocktail bar and we with that to see how it works. a tiny sheriff and his little helpers are preparing a piña colada to do morey real cocktails are also served. images that look incredibly real projected onto the sculpted surface of the box all

made possible thanks to three d. video technology the film is the brainchild of belgian video arsonists unto him for break and philip staircase of skull mapping. died he was to make like a bar but not just a normal bar but also to put a party like a sculpture because a bar is usually flat so just to make it come alive more a look more treaty the latest project is called cocktail factory video or sharon and her child's battles on that corporate events and now it's this is the disclosure of support. for me this is a first i've never seen anything like this it's a crazy idea tali it's like feel you it's a sculpture it's a scenery it's like an entire package deliver it's not just visuals it's actually started happening in front of your eyes what's your real life. so much being posted

their first video in a pretty show online in two thousand and fifteen since then it has received millions of clicks on social media sites like facebook. it's nice to create a small girl. in a missionary world and for yourself i'm dizzy in this and in the case of the chef or because it's like a small guy in a bigger world so that's that's a lot of first. thing celebrity is to restaurants an event organizes all of the

world. in this video the chef follows in the footsteps of marco polo and this is part of a meal with several courses it's on show in several restaurants around the world. so the can also be seen in galleries the gallery invasion video features a monkey a graffiti artist. to video artists used to really change the narrative for this animation that enabled them to project a video throughout the entire. wild remake it's very approachable and it's for all ages for all the ages you know everybody can hear stories to and that's i think that's also very warning for us

that so many people different kind of people from different kind of layers of society enjoy your work so. just created on the computer acting talent is also called for. many of their videos come up in use motion capture a technique that captures human movements and portrays them three dimensionally on the computer. just then place the figures in their virtual scenes and processed and . the special thing about the cocktail factory project it's a fact that it's projected onto a handmade three d. landscape. i mean we're really we love to experiment with every new project we're doing and i learn something new and i find a new technique and at the end of the day tell a story in a in a new way. three d. video and come on there the highlights can prove it's

a winning combination and now we just have to wait and see what that committee shaft is up the sleeve for the future. on next restaurant is thinking of future generations with their recycling initiative here in germany for example every single person produces more than six hundred kilos of waste every year the silo restaurant in brighton proves that less waste doesn't have to mean less taste the own a dog let's make must as works out a way to ensure nothing is thrown away in his kitchen so you won't see any bins at silo but there's plenty of great food. this is the sino restaurant in the southern british coastal resort of brighton it features naturally produced local cuisine but wait there's more silo is the u.k.'s first zero

waste restaurant its owner and head chef doug mcmaster worked for years in gourmet restaurants and saw firsthand how much food is being wasted waste is a product of grading everything and you know putting stars on everyone the elite you know and that makes people obsessed with perfection perfection does not exist and waste exists largely because of this naïve. chase for perfection you know throw it away because it's not perfect but it's brilliant what's wrong with brilliant. silo offers a diverse menu of high quality dishes and serves only organically produce meat and fish. all the other ingredients are old gammick as well fresh and seasonal mcmaster works with local providers who deliver food that

comes in recyclable containers instead of disposable packages so there's no garbage the menu changes every day depending on the produce available. if an item can't be delivered without packaging the team will just make it themselves like cram fresh. all flour the restaurant has its own milk. we can also buy big amounts of grains from local farmers. less packaging and a bigger amount which is with its delivery. they make their own bread fresh every day. the restaurant also has its own composting machine to process food scraps afterwards the organic

material is distributed to local farmers. zero waste restaurant is very stressful it's very stressful because the industry is very. very industrialized there's lots of middlemen there's lots of processing and there's lots of packaging all of which are not zero waste and that goes against what we do say yes it's very difficult when the infrastructure is in place it becomes easier. zero waste has become a popular concept one of the first people to call attention to it was french blogger baird johnson in her book zero waste zero waste lifestyles are attracting a lot of attention on the internet more businesses are taking a sustainable approach to production for years swiss upcycling pioneer has been

making hits to handbags out of used truck tops now the company is exploring fabrics that are biodegradable. so that old outfits can be tossed onto the. one of our company's basic concepts is circular thinking we want to create products that are based on available resources or create products that can be maintained within a closed circle process to help mankind that's the kind of thing that inspired doug mcmaster many of the furnishings in his restaurant have been asked cycles. side aims to provide its customers with sophisticated delicious food and to do it without producing a lot of waste it's also a good way to get people interested in the idea of sustainability. i want to make these things attractive i want to make them exciting i want to i

want people to want to be sustainable because it's delicious because it's the right thing to do because it's fun even because it's the future now you don't do that you don't achieve that by making it boring and you know fear mongering people into like we must be sustainable you do that by making them say this is beautiful this is this is exciting. serving good food with a good conscience the team at silo hopes more restaurants will start toasting the zero waste concept. that's it for the day we'll be back tomorrow with another special edition of your about the now. your mike special. heavens above featuring hotel room with new moves.

party time unicorns are out and about in london town. i'm a believer in german pastor and his mobile santa joining us. yes my notes more exciting stories next time. the book. the book. the been. the big.

the be. the be. the. climate change the beast. the bullshit. isn't it time for good news go at africa people and projects that are changing the environment for the burden to us to make a difference let's assume each other the be going to the bottom in magazine the big. w. . when i was young i dreamed about changing the world.

in egypt turned out differently. forced marriage. genital mutilation humiliation. no one else we rebelled i use the written word to stand up for women's rights. as i travel to the places i lived as a child i'm filled with anger at the past. so about the free voice of egypt starting april eighth on d w.

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missa g.w. news line from a british military lab says it cannot prove that the nerve agent used to attack the former double agent script and his daughter came from russia that undermines the u.k. foreign minister who told the double last month the evidence was in this view you were upset because your call i also got. so i said are you sure and he said i lose my guard so it was an international watchdog meet to discuss the attack we ask how certain we can be about the origin of chemical weapons also coming up big changes are taking place on the ground in syria so.