into the conflict zone with jim sebastian. junger james asking tough questions demanding. as conflicts intensify i'll be meeting with kids on the ground in the stands as a. crushing through the rhetoric holding the powerful to a. conflict zone to sebastian. w. how they won 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 call one of the best chefs worldwide. and his restaurant in berlin and now the famous checkpoint charlie is our first venue on the so and what it ranks among the top fifty restaurants worldwide while while while you're there. to be honest the most important water ever got and we're so proud of because people from around the world are traveling 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 cars and house of. 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 skills at least the japanese

prisoner and out of the three main issues we creating our own dishes we are creating our own call in every world a german chef would love to create asian dishes there is much more to find out about him at 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 show we throw in some time we should try we've got a few of the types will see it through it's really nice. one of the greatest mysteries in the kitchen is how to create. 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 so there is more. 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. or raspberries paired with roses and she so are just two of his creations. the restaurant has received two michelin stars and. shot from place forty two 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 just celebrated is 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. net 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 time perhaps time is an awful fermenter 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 is still room for more. demo 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 the states i'm just waking up in the morning and i do the business i have to do because i'm operating now twelve restaurants and so i'm not thinking what was in the parcel what 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 an 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 is stuff to get well trained stuff was really highly motivated to work with us and the other one is since years to get the best ingredients on to source them we using like one and a half to two hours per day each day. too looking for. because we're cooking that way we're 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 a ferment it foods like well tempi 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 accounts restaurant

and checkpoint charlie the famous border crossing before the fall of the berlin wall to check out one of his favorite suppliers. in workshop market specialize 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 the minted food. it was on the temperament of special about for me 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 this is a type of tool and the natural favorite hearts are. there is a veritable trend for rediscovering old traditions food blogs explain how they work

and top chefs use for mentored ingredients with experimental creations. the best known for mentored foods include some workout and pickles. so mentation is a process used in kitchens around the world. pickled white cabbage is a staple in korea and has been on unesco's intangible. world heritage list since twenty thirteen. but if 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. one of them i'm going to them but all of them are. 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 need to strip its japanese quality fungus over boiled rice. before adding the

final ingredient the mixture has to be put in a special place. yeah the first miner this is my coach. i built it myself so you can adjust the temperature and the humidity. fungus needs to have a certain humanitarian temperature or it will perish. the rice sprinkled with cordy fungus spends two days in the sauna at thirty degrees celsius. the cooked beans are the only ingredient still missing to finish the paste but first the beans have to be put through a meat grinder. only then will they mix well with the bronx. then the whole mixture will spend an entire year if i'm entering in a wooden barrel. a month i meant what i try to do different things with my fermented food it will be boring to always do the same here i have a me so bridge 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 memory and i have a glass of these all 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 eat it like directly like an addition bret what marcus is doing here is are originally japanese products but pure deuced here in berlin with local ingredients sometimes but mainly he is doing an amazing soya 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 it's really rare to gab and also he's absolutely japanese he's just half half hearted german half japanese but he's like a japanese so he'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. is not a longer time so i come down you know handling with him be honest do the cooking at home too no. home home is home you know it's no business at all and also i see myself these days as a chef as a restaurateur and the third card 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 deep fried so i'm addicted to 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 pack a mile and stuff like this gray hair and tastes 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 during cold and ripe wines really long age 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'm my apartment is rental and. i bring wine like this is this all to me and it's burgundy bordeaux a bit of germany the wide wrongs by it must be old and ripe to pick our wine and food i think this is one of the nicest things is like you know if you are 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 and makes warning great experience you said boy dole well buy dough is

not only the wine it's also the french cd and but it even has its own museum dedicated his more. wine is bordeaux is 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 advice and teaches locals and tourists more about the region's wines the desirable though in people's minds both in france and abroad the name bordeaux is seen as a mark of quality immediately think of grandall toes and vineyards people come here especially for the wine but of course there's also the local expertise. every year bordeaux is vineyards produce over five and a half million head to liters of red white and forty five winds some of the very best come from the chateau by the estate for honey exam there is 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 great vineyard. to so many he listed a divan or city of wine is in the middle of the city of bordeaux on the banks of the river the building cost some eighteen million euros. in science 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 because you can tell that by the visitors they discover this place with its exterior pigs to curiosity and the interior is full of surprises that. it's your present.

exhibit saw interactive and digital. touching is not prohibited by actively. it's all about the sensors rather than the facts. in the bar on the top floor of the cité divan visitors can sample different wines from all over the world while they enjoy a panoramic view of the order. in the lead. to mccullough has invited me to join him in this favorite blanket up in the democrats.

and now we have come to one of the top addresses here in berlin when it comes to finding a good wine levy not 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 red burgundies there's something that i really love that there is some you know you say burgundy is touching your soul it's like heaven 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 innocent a wine freak who even has a glass the 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's fifty's wines 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 art make you happy it gives me a lot of inspiration because sometimes you know if i'm was a dish it can be do 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 they 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 k. fed and was in germany but now he's living here amble in and in his mid thirty's is already making a name for himself and we met up with him to find out more. painting . works commands some of the highest prices anywhere. where he initially studied architecture then he decided to dedicate himself to his true calling. 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 and you can sense new developments right off your live on site and

i wouldn't want to do without me who. has his studio in the north of berlin this is where he creates his colorful pictures generally painting with acrylics and oil. for his paintings he takes inspiration from the masters. 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 it. paints portraits of heroes and leaders. who pays tribute to the past those in decadence of past eras through his intensive use of color. has developed a technique all his own he pours the paints 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 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 collectors room. thinking are all from the scene from outside i'm sure it looks as if i've made it into a certain lead but the question is does it really change anything i'm sure we'll

find out if it does but judging by the feedback typing getting it does seem to be something very advantageous for me. three or four times after. but he has no intention of letting circumstances like these put him under any pressure. i used to have ambitions life 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 we don't know. an artist to watch out for. with style shifting with our leads us to the middle district where you can find street art on every corner as well as a large number of market galleries. yeah maybe it was

so in hackney and also more perhaps i want to us know at home i have a lot of growing i'm absolutely proud of it i was waiting like two years to get one yet and i'm totally excited now and he is on a bright space in my zero zero zero. it has always exhibited here at the college or at the moment here we can see that here was by captain phillips from iceland account to hang here. they are more abstract is that also a style that appeals to you. it 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 and there was a guy who made a difference paraiso a 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 pairing 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 called my favorite 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 and set 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 it's not a favorite you know it's like was this is where all the time where in the way to

create known new dishes where in progress and i'm still in love with the dish we're hardly working. now is the newest is coming out the latest is gone by tim and all of star chef from then well thank you so much for joining us on today show it was really great to have some of the german cap. thank you for sharing your favorite locations where that 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 yeah thank you so much and if you want to find out more about him or other gas in our in your mix 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 for them thanks for watching and hope this is so by. and.

there's one way to survive there it's just hide your identity in. bangladesh what is the true purpose of the country hope i've been of discord good notion about love it should be. in britain. not.

very good to the dawn of islam as a fifteen minutes d.w. . mobile. oh boy. how's your view of the world. where i come from not over that politicized go it's just like this chinese food doesn't matter where i am supposed was reminded me of home after decades of living in germany chinese food is one of the things i miss the most but better taking a step back i see things a little of different terminologies many of ford's first as american nation that exists to at the heart of the law which haven't been implemented in china that's why you cannot have china's people wondering if their foot is safe to move but if you have a ride to another poster that is this is their job

a job under the my how i see it and of the sun why i love my job because i tired to do it exactly the hour a day my name is out into it and i work at d w. forces are under pressure they're battling recruiting. outdated and broken down equipment and limited budget. challenges a huge wasn't mature enough enough planes are not enough transport helicopters were not enough tanks to have ten divisions that don't have tanks. innovation and modernization i must say to them in a trade. so i don't sourcing and hybridization are the order of the day in all areas but not composed dangers. to sleezy who is finished we won the risk of

becoming too dependent on private contractors who may not provide the services they promised often least slicing every time that i was on private sector businesses make no money with everything from birth conason strongs to laundry facilities firms arkell training the armed forces in france against germany. military industrial complex starts october twentieth on t.w. . place. at the end of a two day summit in brussels european leaders say they believe a deal on breaks which can be done with the european commission president jiang 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.