indigo she sleeps here's mediators succeeded in true grit and. it was the first modern diplomacy. sixteen forty eight. years starts october twenty fourth do you w. how in the war will come to this special edition of your math 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 the other famous checkpoint charlie is our first venue on the so and it ranks among the top fifty restaurants worldwide while while while you believe. it to be honest the most important want to ever get 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. 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 type flavors i use chinese skills 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 show we throw in some time and i think we should try. 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. and this is how the creations are served the dishes that. are inspired by.

and there's always an element of surprise. or raspberries paired with roses and she said two of his creations. the restaurant has received. 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 long forgotten these days the 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. 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 and perhaps time is an awful for months 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 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 and 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 an idea of a dish how it has to taste you have being a good cook is not enough to achieve star status you also need really good ingredients what are your criteria when it comes to choosing. 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 is 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. to looking forward because we're cooking that asian way we are importing stuff from japan from china from hong kong and also from thailand where i started collaborating with farms fifteen years ago so they send us twice per week a lot of fruits herb's and you're also using a ferment food 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. released in the palace restaurant and checkpoint charlie the famous border crossing before the fall of the berlin wall to check out one of his favorite suppliers.

who has 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 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 it's a type of tool and then. there is a very tool trend for rediscovering old traditions food blocks explain how they work and top chefs use for mental ingredients with experimental creations. the best known for mentioned foods include some workout and pickles. the 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 knows 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. going to. 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 knew distributes japanese quality fungus boiled rice. before adding the final ingredient the mixture has to be put in a special place. yeah but i thought my and 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. in the rice sprinkled with coating 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 rice. then the whole mixture will spend an entire year for mentoring in a wooden barrel. the amount i meant was 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 brit bread for men to dismiss and over there i have a very. so you can make a variety of things. because ultimately. when it comes to for maintaining 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 self fascinating is not food you can needed like directly like an addition better what marcus is doing here is our originally japanese products but pew 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 it's really rare to gab and also he's

absolutely japanese he's just half half half 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 means or pace he said yes to in that you know is not a longer time so i come down you know handling with him be honest do the cooking at home to no. home home assume 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 stuff i'm like 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 web a lot 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 that it's great 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 ryan and fit with a lifeline to be honest there is 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 age long 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. 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 it makes one great experience you said gore 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 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 for those vineyards 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 ordered by the estate for 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 live you have the 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 to be in your. 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 eighty million euros. in signed 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 pics to curiosity in the interior is full of surprises and it's your present. the exhibits are interactive and digital. touching is not prohibited actively in.

it's all about the sensors rather sometime. in the bar on the top floor of the cité divan visitors can sample different wines from all over the world so while they enjoy a panoramic view of bordeaux. in the lead. to macau it has invited me to join him in this favorite blanket up in the gymkhana. and now we have come to one of the top addresses here in berlin when it comes to finding a good wine i love you know 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 that is something that i really laugh 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 paper once described you ask listen a wine frequent even has a glass the centerpiece of terrible that i travel with my glass with you know the really absolutely because every great wine needs a great glass ok well 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 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 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 cannot find it if i go out and watching like two to painted ari 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 works by leonard goodell he comes from to a certain west in germany but now he's living here amble in and in his mid thirty's

he's already making and name for himself and we met up with him to find out more. some of the highest prices anywhere. that 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 me who. has his studio in the north of berlin this is where he creates his colorful pictures generally painting with

acrylics and oils on canvas. for his paintings he takes 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. portraits of heroes and leaders. who pays tribute to the power. of past eras through his intensive use of color. has developed a technique. he pours the 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 are 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. therefore time off.

but he has no intention of letting circumstances like these put him under any pressure. i used to have ambitions like 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 to of berlin with him with 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 will soon hang him or perhaps one of 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 face in my zero zero zero. it has already exhibited here at supper culture at the moment here you can see that here were spectacular incentives from iceland account to hang here. they are more abstract is that also a style that appeals to you and it totally reminds me about a dish which comes up in the middle of eighties it 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 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 call

myself an artist and there was nothing what i would like to express with graffitti was cooking i really expressed myself well ok today you are using spices and sad off color so there you have an all time favorite spice. out there so many switch i have to use but if you don't get me curry and are 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 vicious where all the time where in the way to create known new dishes where in progress i'm still in love with the dish we're hardly working. now if the newest is coming out the latest is gone by similar thoughts if from them then well thank you so much for joining us on today so it was with it the great to us of the german capital thank you for sharing your

favorite look patients 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 thank you so much and if you want to find out more about somalia or other i guess in our you mix it discuss this goto web page d.w. dot com slash lives that are joining us on facebook well we are running out of time now sell on two of them then still watching and hoping to buy. your. products and.

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sleep. b.c. carefully you don't know the assume you mean to get the better feel. discovered. lead. subscribe to the documentary on you tube. led. forces are under pressure they're battling recruiting problems don't dated and broken down equipment and limited budgets. all the challenges a huge lesson if you are not enough planes are not enough transport helicopters.

tanks have ten divisions that don't have tanks on the legs innovation and modernization must eliminate trade lead so an outsourcing and tribe it is asian are the order of the day in all areas but not composed dangers legislator who is finished we won the risk of becoming too dependent on private contractors who may not provide the services they promised alchemists liason every day that a wall goes all the private sector businesses make more money with everything from the common sense drones to laundry facilities firms arkell trading the armed forces in france france germany. the jury industrial complex starts october twenty fifth on t.w. . plane

legislated . this is due to be a news live from berlin a powerful afghan police commander is killed in a taliban. parliamentary elections this weekend it's seen as a significant victory for the taliban a major blow to the afghan and u.s. counter insurgency. also coming up. after the country's contentious election.