with. the church you know the evil feeling that you feel when you think. it's a piece of music or stop little. rock and religion clash that brings many parallels. for the two really suit irreconcilable comedy good. luck in. terms of august nineteenth t.w. . everyone welcome to day special edition of your max with things are getting tasty here's what's on the menu. books cuisine fine dining fifty meters above the ground

. the old couple bringing together pastries and foot well i'm still 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 and fans like this one. it's i mean it's there here 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. go for me

that's a good idea everybody but to be crazy. so that was the biggest. even. maybe there was a business to do with. it was a nice market with a view of the pulsating heart of london. picturesque hills. of a vast beach with the city stretching out beyond. and his business partner have hoisted up their tables in over forty countries around the world the ten year anniversary featured ten tables catered to simultaneously by ten michelin star ships. back. in and work. 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'll know her to fall out of yours. and up they go sixteen steel cables pull the seven time gondola into the air the organizers say they haven't had a single mishap in all these years. even so olivia had to fake one of the belgians find the 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 gets so much afraid of heights so what's the real challenge by like here we are outside i've got the direct contact with the customers to ask questions when the they entertain me is great. in the mean time his team members get the next force 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 and. ok i do it already for six seven years so we get used to it

but first time in turkey it's also for me a new view. but it's not competing with a few i think we need to do because it's a very exclusive affair to attain one of the coveted places at the table i guess most book six weeks in advance and pay around two hundred eighty five euros and is it worth it. to get there and they're here and it's really nice i don't go to them it's amazing i love the city and spirit so. delicious and amazing view and it doesn't get more cruising than this. now to an instagram star who is gonna get a huge number of followers documenting food and foot webb spiegel is a graphic designer and pastry enthusiastic living in fronts on his instagram page

he up for the 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 footwear 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 with shoes to match the photos highlight the rich variety of the paris patisseries and the fashion world. their creation of the tower should be gold 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 place 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 there 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 design today he's looking for a pink pastry. and this michael brown is filled with rose petal cream leaching and fresh raspberries fish. towel usually takes these photos right outside shops he tries to get into neutral background so the entire focus is on the pastry and the shoes. upload 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 but this one 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 a natural i shoes i tried 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 shoot 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 visit 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 is constantly buying more each band 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 uncalled for shoes so i was collecting them and when i came to paris i discovered there's like more colors and more shape so it's just group with dessert in paris his latest purchase is immediately turned into a photo. you know 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 but instagram that's where brownish first saw his work. for the so that the. small you know. we were thinking the something new you

know because he's not going to keep each of cake and get the idea to take the cake with a sense of truth but. recently published his own patisseries book featuring the best of his seven hundred class photos. 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 they 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 when you combination.

another person who knows how to create winning combinations is usually a comp she's the head chef at the restaurant unless fed 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 chick peas crunch pistachio pomegranate cream and a persian lemon sauce. tuna and a chinese and pastry pockets and finally a dessert of olives and chocolate. germany's youngest female

michelin star chef often as an oriental touch to the dishes she creates. a fascination with arab culture and cuisine began when she was a child which was not so long ago given that she's now just twenty. minutes in well 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 recently wrote a few. words that the restaurant in the fifteenth century lives felt costal west of 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 to me i'd only 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 possible 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 florrie yet as is down to the first hour 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 now has come back and when i heard the news it was like a huge weight off my shoulders. i was a genius for the first time in my life and i couldn't say a word to him for people ask me how i felt not a word of what. she's created

a friendly atmosphere in the kitchen. it's like a you know yorkie a good mom why did you get its contribution 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 and if i do have to be tough it is hard harder than if i had a team of thirty were everybody just does his or her thing. do your company's ambitious and relishes a challenge one for anything just to get younger people to appreciate really fine food she works long hours and has a little free time. i think that if i'm to go to the hard work is the daily job at midday like up time you can switch off and think about things but not afterward you feel free and refresh. at the break you'll be

a compas 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 artists 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. prepares various dishes for the guests the team is now designing a similar work for a cocktail bar and we were there to see how it works. a tiny chef and his little helpers are preparing a piña colada but don't worry real cocktails are also said after. images that look incredibly real projected onto the sculpted surface of the. only

possible thanks to three d. video technology the film is the brainchild of belgian video arsonists on two interbank and philip staircase of skull mapping. guide me 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 quora look more treaty their latest project is called cocktail factory the video is sharon and her child's boss and it corporate events and now it's this is the disclosure of so far. for me this is the first i've never seen anything like this it's a great idea tali it's like feel it's a sculpture it's a scenery it's like an entire pictish deliver it's not just fictionalized it's actually started happening in front of your artistic what you really life.

so nothing posted their first video in a pretty show online in two thousand and fifteen since then it's received millions of clicks on social media sites like facebook. now that. it's nice to have to create a small world. it will be a missionary row and to yourself and to see it is in the case of a pretty chef or. it's like a small guy in a big world so that's that's

a lot of. nothing celebrity is to restaurants and event organizers all over the world. in this video the chef follows in the footsteps of marco polo. this is part of a meal with several courses it's on show in several restaurants around the world. so the belgians off can also be seen in galleries the gallery in beijing video features a monkey press here in graffiti artist. the video artists used to run chasing merit 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 they're. just creations on the computer acting talent has 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. the artists then place the figures in the virtual scenes and processed on. the special thing about the cocktail factory project is 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 highlights not improved it's

a winning combination and now we just have to wait and see what that cookie 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 list mcmasters works out a way to ensure nothing is thrown away in his kitchen so you won't see any bins that 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 was being wasted waste is a product of grading everything and it does not exist and waste exists largely because of this naive. 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 all gummy because well fresh and seasonal masterworks 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 projects 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 mill. we can also buy big amounts of grains from local farmers. less packaging and a bigger amount which is with its delivery. they bake their own bread french every day. the restaurant also had. machine to process food scraps afterwards the organic material is distributed to local farmers. restaurant is very stressful

it's very stressful because the industry is very open. and it's 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 it's very difficult when the infrastructure is in place it becomes easy. 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. combed. the clever 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 mankind that's the kind of thing that inspired doug mcmaster many of the furnishings in his restaurant have been after 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 hope small restaurants will start toasting to zero waste concept. that's it for today we'll be back tomorrow with another special edition of your max clear by for now. and next year make special. cabins above featuring the return room with moves. faster time unicorns are out and about in london town.

i'm a believer a german pastor and his mobile sentiments join us at this time. notes more exciting stories next time. the flop. comes.

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the cultural magazine. arts twenty one on t.w. . we make up of what we watch as a half of that and that's because we are the sum of seven percent. want to shape the continent's future to. be part of enjoying african youngsters as they share their stories their dreams and their challenges. the seventy seven percent. platform africa charge.

this is due to be a news live from berlin a rescuer in italy are raising right now to find any survivors of the collapse motorway bridge in the northern city of genoa at least thirty people can. term dead and now a bitter dispute about who's responsible also coming up in the show priests will wait raping little boys and girls and the men of god who were responsible for them not only did nothing they hid it all for decades and you're a new report finds of some sorry hundred priests.