how in the war will come to this special edition of your max all this week we are out and about here and you are to meet celebrities from different cultural fields and they're helping us to put together these special shows today autism is on the menu and our very special guest is tim howard one of the best chefs

worldwide. and his restaurant in berlin and now the famous checkpoint charlie is our first venue on the soul and what it ranks among the top fifty restaurants worldwide while while while you only take a good to be honest it's the most important water ever gather and we're so proud of because people from around the world are travelling just have a plate of food here if you were you were born in berlin you grew up here but if you're cooking your cousin house often. well lots of asians into lenses why is that totally the only thing what i'm missing is the outside looking more asian than i am but on my palate in the way of cooking i'm totally asian i mix the thai flavors i use chinese skilled at least the japanese prism and out of the three main issues we creating our own dishes we are creating our own calling every world

a german chef would love to create asian dishes there is much more to find out about him and all as you can see in our first report. creative moments in the kitchen this is what it looks like when tim creates a new dish he develops about ten to twenty of them per year it always takes some practice until he's one hundred percent satisfied with the taste and consistency. on the throne some time i think we should try we've got a few of the taste we'll see it through it's really nice. one of the greatest mysteries in the kitchen is how to create new dishes and how many can you create. to be honest at the beginning of my career i created forty or fifty dishes a year but now i'm lucky if i manage twenty some years i've only created ten.

and this is how the creations are served the dishes that restaurant are inspired by asian cuisine and there's always an element of surprise truffle veal filet crossed with candy or raspberries paired with roses and she so are just two of his creations. the restaurant has received two michelin stars and then june twenty eighth shot from place forty eight to thirty seven on the list of the world's best fifty restaurants. district and was once in a street gang but that is long forgotten these days the celebrated gourmet chef is as likely to be seen speaking at international industry events or appearing in t.v. cooking shows. he's also written several cookbooks. is always on the. name. which also has branches outside

the star chef constantly has to make sure that the quality is top notch in all of his restaurants. at this point in time basil is perhaps timing is an awful from one tonight but. as a chef it's hard to climb higher than tim howard on the career ladder but this berliner is always keen to do himself he knows there's still room for more. tomorrow you come from a humble background and now you're a star must have been a long journey you can you tell us more it was a long journey bad thing for these days i'm just waking up in the morning and i do the business i have to do because i'm operating now twelve restaurants so i'm not thinking what was in the parcel will be in the future it's just daily business ok you say you have twelve restaurants be honest how much time to actually spend cooking cooking is. fifty percent of my job these days but i'm creating all the

dishes which will be served in all the twelve restrooms and to be honest really cooking i'm only doing here at the main restaurant because they need me to be in the kitchen they need me to lead the flavors in the dishes because cooking you know is is a craft a man's work on one side but it's also a bit of art and the art i see in in creating these flavor worlds on the pollard and this is really subjective and it's only me who has a really nice idea of the dish how it has to taste you have being a good cook is not enough to achieve star status you also need a really good ingredients what are your criteria when it comes to choosing them it is one of the hardest jobs we have to get these days we have tons of lots of guests coming from around the world who is it as but the most challenging things these days this stuff to get well trained stuff was really highly motivated to work with

us and the other one is sincere is to get the best ingredients on to source them we using like one and a half to two hours per day each day. to looking forward because we're cooking that way we are importing stuff from japan from china from hong kong and also from thailand where i started. collaborating with farms fifty years ago so they send us twice per week a lot of fruits herb's and you're also using for men to foods like well tempe which is from indonesia or the japanese means all. you're thinking about that next report we'll fill you in on the details. and now we leave to my house restaurant and checkpoint charlie the famous border crossing before the fall of the berlin wall to check out one of his favorite suppliers.

specialized in the production of japanese pastes like me so he's perfected the art of fermentation a centuries old technique in which food is left to ferment in containers by adding bacteria or funky the process can take years for more than a decade the japanese born entrepreneur has been a fan of fermented foods. it was one of unfermented books special about fermentation is that on the one hand it's naturally healthy but on the other you can use the process to create many new flavoring. so it's something you can use to create totally new things it's a type of tool and then. there's a veritable trend for rediscovering old traditions food blogs explain how they work and top chefs use for mentoring greedy and for the experimental creations. the best known for mentored foods include some occult and pickles. so mentation is

a process used in kitchens around the world people why cabbage is a staple in korea and has been on unesco's intangible. world heritage list since twenty thirteen. is a thinker but if and when people like about fermentation is that it's a natural process there are no idea preservatives or industrial manufacturing it's really handmade and you can do it yourself at home. on the other not going to them but always and. which is where mark began fermenting he can make much larger portions in his store today he's preparing ten kilos of me so. he even the distributes japanese quarter fungus of a boiled rice. before adding the final ingredient the mixture has to be put in a special place. yeah but this is mine and this is my coach. i

built it myself so you can adjust the temperature and humidity. code you fungus needs to have a certain humanitarian temperature or it will perish. the rice sprinkled with courtney fungus spends two days in the sauna at thirty degrees celsius. the cooked beans are the only ingredient still missing to finish the missile paste but first the beans have to be put through a meat grinder. only then will they mix well with the right. then the whole mixture will spend an entire a year from entering in a wooden barrel. a month i meant what i tried to do different things with my fermented foods it will be boring to always do the same here i have a great great for men to dismiss and over there i have a very me so so you can make a variety of things. because ultimately. when it comes to fermenting having a good imagination is an asset there are few limits to this conservation method but

you do need a lot of patience. in the meantime we have arrived in me and i have a glass an easel in my hand but fermented foods might sound a bit off putting for some people so why do you find them so fascinating is not food you can needed like directly like an addition better what marcus is doing here is our originally japanese products but puja used here in berlin with local ingredients sometimes but mainly he's doing an amazing size sauce he's measle paste the cells made so as not industrial product and it is really hard to get these level of food from japan imported to germany so we're absolutely glad we haven't him here and he's producing just a small amount of his stuff and you know he's really rare to gab and also he's

absolutely japanese he's just half hop of german half japanese but he's like a japanese so it's really relaxed and if i talk to him and say you know we need twenty kilos of that measle paste he said he s t n that you know it's not a longer time so i come down you know handling with him be honest the idea of the cooking at home to no. home home is home you know it's no business at all and also i see most of these days as a chef as a restaurateur and the third part really interesting to be a guest and so i love to go out in restaurants and be treated as a guest and this is something which i take back then in my restaurants or if i get through really a warm welcome on one place that is something really inspires me. to to go back and to motivate my stuff but one of the stars of life to eat after

a long day's work. as you can see on my shape i love everything one is the fried so i'm addicted to you and i need to go to chinese places where they do the cantonese barbecue stuff so crispy pork belly is to die for for me really absolute number one and thai food originally type of level of type people and in the west part of berlin i love the dishes it's the only time wording i can i can order my puppy model and stuff like this great and taste much better follow it it's not me who is cooking it i have to try that out now for many people a good meal is usually enjoyed with a good wine do you agree that meat for example should be served with a wet rain and fit with a lifeline to be honest there's only one thing i love more than cooking and it's wine wine to me is so much it's i don't have really

a heritage for roots family wise so i love to drink old and ripe wines really long aged ones like from from the one nine hundred twenty so thirty's. i spending most of my money for wine i don't drive a car i my apartment is rental and. i bring wine like this is all to me and it's burgundy bordeaux bit of germany the wide ones it must be old and right down to paying our wine and food i think this is one of the nicest things is like you know if you're a single it's ok but if you get a couple to making one big thing and that's also was food and wine if it comes together it makes one great experience you said boy dole well buy dough is not only the wine it's also the french city and what it even has its own museum dedicated to his more. wine is

borders number one export the city in the southwest of france has flourished for centuries thanks to the trade and wine is very much a part of life here expert vibe and teaches locals and tourists more about the region's wines the double though in people's minds both in france and abroad the name bordeaux is seen as a mark of quality immediately think of grand old toes and vineyards people come here especially for the wine but of course there's also the local expertise. every year of all those vignettes produce over five and a half million head to liters of bread white and forty five wives some of the very best come from the chateau by the estate they have an exam there's in charge here and one of only a few top women vintners she says there are good reasons why bordeaux wines are known internationally. the bordeaux vineyards are located on the forty fifth

parallel it's said that all the best wine growing areas are located at this latitude there are clearly geological and meteorological conditions that allow for these greater than yours. so many he listed a divine or city of wine is in the middle of the city of bordeaux on the banks of the river the building cost some one thousand million euros. in sign visitors can find out everything there is to know about wine. on their music we're not a museum but we don't have a collection of our own the name doesn't tell you what's to be seen here. you can tell that by the visitors they discover this place it's exterior pictures to curiosity in the interior is full of surprises and. since your present. the exhibits are interactive and digital.

touching is not prohibited but actively and. it's all about the senses rather than the facts. in the bar on the top floor of the city dubai visitors can sample different wines from all over the world so while they enjoy a panoramic view of the water. thank you and good of you. to mccullough has invited me to join him in this favorite blanket up in the tent camp. and now we have come to one of the top addresses here in berlin when it comes to finding a good wine levy don't take do so many yeah some of our what other wine steward

like besides bordeaux mostly we have a bottle of one of these beautiful wreck burgundies that is something that i really love that i use you know you say burgundy is touching your soul it's like having so the look and fruity flavors from cherries on the palate and was this mazy shown by tang you can have it at least sounds great well one used by but once described you asked listen a wine freak who even has a glass a centerpiece of terrible that i travel with my glasses here and there really absolutely because every great wine needs a great glass ok well it does a good bottle of wine always have to be expensive yes to be honest it has and it has to be h. and this is the reason why we're here because here you fine wines from the thirty's forty fifty five winds which are pretty old and this is like they're mature and they're ripe to drink for and this you don't get to like for five bucks. but as

well as being a lover of good food and fine wines you also have another very different passion are it and you want to sad that art is not made for the sake of art but to make people happy how does it make you happy it gives me a lot of inspiration because sometimes you know if i'm was a dish it can be done like two weeks that we don't can finalize the dish and then i'm around in my hand always looking for a solution which i kind of find it if i go out and watching like two to painted aren't that inspires me and makes the brain that kind of free that if i go back to the plate and the dish view on a completely new perspective and that gives me the ability to create that it will find the solution and finalize it and that makes me happy so i love art i know that you also love was vi leonard goodell he comes from the fed and was in germany but

now he's living here amble in and in his mid thirty's is already making and name for himself and we met up with him to find out more. right next to a genuine. man some of the highest prizes anywhere. lives and works in berlin where he initially studied architecture then he decided to dedicate himself to his true calling and studied art. he finished the college of fine arts as a master student and stayed on in the german capital. as an inspirational city especially for artists so many fellow artists are living and working here you can sense new developments right off your live on site and i wouldn't want to do without that. studio in the north of berlin

this is where he creates his colorful pictures generally painting with acrylics oil . painting inspiration from. the fact that my subjects are often so similar probably has to do with this whole universe of iraq and rococo my fascination with it i like to let myself be seduced by. paints portraits of heroes and leaders. who pays tribute to the past those in decadence have passed through his intensive years of cholera. has developed a technique all his own pains right on to the canvas to create layers that merge into one another. it takes him an average of one month to complete a painting unless he's fighting

a deadline he'll take the time to work out new ideas. is grateful he's able to live from his. you know i see every little stamp as a highlight and i'm happy for everything that comes my way beyond that i have a constant fear of stagnation and that someday the interest in these works will disappear just the fact that this hasn't happened is enough of a highlight for me. buyers for the artists works come from all over the world some are prominent art lovers his works have also appeared in national and international exhibitions such as the berlin me collector's room. think about all of them were seen from outside i'm sure it looks as if i've made it into a certain leave but the question is does it really change anything i'm sure we'll find out if it does but judging by the feedback i've been getting it does seem to be something very advantageous for me. and therefore tied up.

but he has no intention of letting circumstances like these put him under any pressure. i used to have ambitions like of wanting to have works hanging in certain galleries and museums but now that just makes me nervous so i try to work more with blinders on and concentrate on what i've got in front of me. and i think that takes me in the right direction all by itself. an artist to watch out for. and snow. with some of our leads us to the middle district where you can find street art on every corner as well as a large number of upmarket galleries. yeah maybe it was soon hanging and if i was home or perhaps one of us know at home i have a line out row and i'm absolutely proud of it i was waiting like two years to get

one yet and i'm totally excited now and on a bright face in my zero zero zero. it has always been exhibited here at the college or at the moment here we can see that here was by captain phillips from iceland account and here. they are more abstract is that all soul of style that appeals to you. totally reminds me about a dish which comes up in the middle of eighty's and was one of the first german dishes who were really was copied worldwide it was called soup of fruits. there was a guy who made a difference to race of fruit put it in one place and just went across was like a pan. if i saw that pieces of ours it's really similar to that so you also love art but only as i have ever tried your hand at it yourself now the only kind

of art i'm doing is paring flavors to create. great dishes. in the earlier years on the streets i tried to make a bit of rafferty but to be honest it was looking so bad that i will never be call myself an artist and there was nothing what i would like to express with graffitti was cooking i really express myself well ok today you are using spices instead of color so there you have an all time favorite spice out there so many which i have to use but if you don't get me curry and or no ginger no line no soy sauce i don't know how to cook so it is is that a favorite you know it's like was vicious where all the time where in the way to create known new dishes were in progress and i'm still in love with the dish we're hardly working. now if the nearest is coming up the latest is gone by

tim and all of the starship from berlin were offended so much for joining us on today's show it was really great to have two of the german cap. thank you for sharing your favorite locations with us and maybe you know i can show the people my word is like what i like of where they can go if they come and visit berlin yet thank you so much and if you want to find out more about tim howard or other gas in our in your next editions just go to our web page give w. dot com slash lifestyle are joining us on facebook well we're running out of time now so i'm full of them and so what i'm hoping to see is so by. truth. and secure.

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that i was on the private sector businesses make money with everything from reconnaissance drones to laundry facilities firms argue culturally the armed forces in france against germany. metairie industrial complex starts oct twentieth on t.w. . at the end of a two day summit in brussels european leaders say they believe a deal on breaks it can be done with the european commission president jiang as saying he's now more optimistic e.u. leaders have suggested extending the post breaks a transition period during which the u.k. would still be subject to the blocs rules but trees amaze coming up.