but there is if you do go to sleep just trying to get a minute might be. the right. action to systems. like star general. w. . how in the world 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 many other famous checkpoint charlie is our first venue on the so and what it ranks among the top fifty restaurants worldwide while while while you believe. it to be honest it's the most important war ever gather and we're so proud of because people from around the world are travelling just haven't a plate of food here if you were you were born in berlin you grew up here but if you're cooking your cars in the 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 skills at least the japanese prism 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. and see whether the taste will seep 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.

and this is how the creations are served the dishes that. are inspired by 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 eight to thirty seven on the list of the world's best restaurants. district and was once in a street gang but that is long forgotten these days to celebrate it is likely to be seen speaking at international industry events or appearing in t.v. cooking shows. he's also written several books. which also has branches outside the star chef constantly has to make sure that the

quality is tough in all of his restaurants. at this point time perhaps time is an awful from on tonight now 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. to malia 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 twelfth 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 palate 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 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 to wisit 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. 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 a ferment 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 my house restaurant and checkpoint charlie the famous border crossing before the form of the berlin wall to check out one of his favorite supply.

workshop 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 funding 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 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 i don't want to favorite heart so. there is a veritable trend for rediscovering old traditions food blogs explain how they work and top chefs use for mentoring gradients 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 kimchi pickled white 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. which is where mark began fermenting he can make much larger portions in his store today he's preparing ten kilos of me. he even knew distributes japanese quality fungus over boiled rice. before adding the funnelling gradient the mixture has to be put in a special place. yeah but this is mine and this is my code. 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 cordy fungus spends two days in the sauna at thirty degrees celsius. the cooked beans are the only ingredient still missing to finish the pace 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 if i'm entering in a wooden barrel. a month i meant what i try to do different things with my fermented foods it will be boring to always do the same here i have a me so great great for men to dismiss and over there i have a very me so so you can make a variety of things. because only. 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 in a dish but what marcus is doing here is are originally japanese products but if you deuced here in berlin was 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 i haven't he me 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 hop hop 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. and the duty 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 a really warm welcome on one place that is something really inspires me. to to go back and to motivate my stuff but what are the stuff 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 weather 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 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 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 s. for 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 the it's all to me and it's burgundy bordeaux a bit of germany the wide ones it must be old and ripe to pick our wine and food i think this is one of the nicest things there's 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 bar dole well by door is not only the wine it's also the friends cd and what 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 grand toes and vineyards people come here especially for the wine but of course there's also the local expertise and every year borders vineyards produce over five a half million head to liters of red white and forty five winds some of the very best come from the chateau ordered by the estate driven xander as in charge chair and one of only a few top women didn't notice she says there are good reasons why bordeaux wines are known internationally live near the although 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 to be in your. so many heaps less detailed divan or city of wine is in the middle of the city of bordeaux on the banks of big river the building cost something eighteen 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 that will do this with its exterior pictures to curiosity and the interior is full of surprises and since your present. the exhibits are interactive and digital.

touching is not prohibited by actively and. it's all about the sensors rather than. in the bar on the top floor of the city dubai and visitors can sample different wines from all over the world while they enjoy a panoramic view of florida. thank you and good of you. to mcallister has invited me to join him in his favorite one shop in the german capital. and now we have come to one of the top addresses here in berlin when it comes to finding a good wine you know take do so many yeah some of our what other wine still alive

besides bordeaux mostly we have a bottle of one of these beautiful red burgundies that is something that i really love that there is 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 frequent 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's fifty's 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 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 ari that inspires me and makes the brain that kind of free that if i go back to the plate and the dish i 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 works by leonard goodell he comes from seaside and was in germany but

now he's living here amble in and in his mid thirty's he's already making a 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. he finished the college of fine arts as a master student and stayed on in the german capital. as an inspirational city especially for. 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 that. studio in the north of

berlin this is where he creates his colorful pictures generally painting with acrylics oil. paintings inspiration from. the fact that my subjects are often so similar probably has to do with this whole universe or 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 past 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 the time to work out new ideas. is grateful he's able to live . you know i see every little step 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 those seen from outside i'm sure it looks as if i've made it into a certain league 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. therefore tied up.

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 snow. and with starship some of our leads us to the mitta district where you can find street art on every corner as well as a large number of upmarket galleries. yet maybe it will soon hang him always home 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 several college at the moment here you can see that here were spectacular incentives from iceland account and 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 eighty's and was one of the first german dishes who really was copied worldwide it was called soup of fruits. there was a guy who made a difference teresa 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 prefatory 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 instead of color so there you have an old time favorite spice out there so many switch 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 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 and i'm still in love with the dish we're hardly working. now if the newest is coming up the latest is gone by

them and all of the star chef from them then we're 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 favored locations with us and maybe you know i can show the people my words like what i like of where they can go if they come and visit girl and yeah thank you so much and if you want to find out more about tim howard or other gaps in our your mix editions just go to our web page 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. that's sure if i ever.

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