when you're scattered across the globe. it's good to see you because it's the journey to the bridge it's the government not. the road you. want to get into system. 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 what

a position is on the menu and our very special guest is tim our one of the best chefs worldwide. and his restaurant in berlin the 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're there they need to be honest the arts and most important water 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 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 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. we should try. 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 restaurant are inspired by asian cuisine and there's always an element of surprise truffle. or raspberries paired with roses and she so are just two of his creations. the restaurant has received. and in june twenty eighth 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 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. his 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 time perhaps timing is an awful moment tonight but. as a chef it's hard to climb higher than tim howard on the career ladder but this berliner he's always keen to do himself he knows there's still room for more. to morrow 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 a 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 twelfth 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 for us wrongs 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 pilot and this is really subjective and it's only me who has a really nice 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 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 sincere is to get the best ingredients and 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 it 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. now we leave to this restaurant and checkpoint charlie the famous border crossing

before the fall of the berlin wall to take out one of his favorite suppliers. and workshop specializes in the production of japanese pastes like me so he's protected the fermentation a centuries old technique in which food is left to ferment in containers by adding bacteria funky the process can take years for more than a decade the japanese born entrepreneur has been a fan of fermented foods. that was on the temperament of special about for me is that on the one hand it's naturally healthy 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. there is a virtual 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 a cart 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 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. but always a market. which is where market 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 over boiled rice. before adding the funnelling

gradient the mixture has to be put in a special place. yeah. this is my coach. i built it myself so you can adjust the temperature and the humidity. fungus needs to have a certain humidity and temperature or it will perish 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 rice. then the whole mixture will spend an entire a year from entering in a wooden barrel. a month 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 bridge grade fermented as me so 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 of these all in my hand but from. anted 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 a dish but what marcus is doing here is are originally japanese products but if you do used here in berlin was local ingredients sometimes but mainly he's doing an amazing soya sauce he's measle paste the cells made so it's not industrial product and it is really hard to get these level of food from japan imported to germany so we're absolutely glad to have been 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 a german half japanese but he's like a japanese so it's really relaxed if i talk to him and say you know we need twenty kilos of that means or pace he said he has to earn that you know it's 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 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 lead 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 time people 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 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 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 why 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'm my apartment is rental. i bring wine like this is this all to me and it's burgundy bordeaux bit of germany the wide wrongs by it must be old and right down to para wine and food i think this is one of the nicest things it's like you know if you're 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 french city and what it even has its own museum dedicated to it is 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 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's vineyards produce over five hundred million head to liters of bread white and forty five wives some of the very best come from the chateau ordered by the state driven examiners 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 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 big river the building cost something eighteen million euro. in sign visitors can find out everything there is to know about wine. in 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 or maybe you can tell that by the visitors they discover this place that will do this it's exterior pigs their curiosity in the interior is full of surprises and since your present. exhibit saw interactive and digital. touching is not prohibited by actively and.

it's all about the sensors rather sometime. in the bar on the top floor of the city divan visitors can sample different wines from all over the world while they enjoy a panoramic view of the water. thank you and good news. to mccullough has invited me to join him in this faded 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 wreck burgundies that is 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 with these mazie show tang you can have it at least sounds great well one used by but once described you ask listen a wine freak who even has a glass a centerpiece for terrible that i travel with my glasses here that 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 yeah 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 art 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 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 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 was via 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. painting by. his works command some of the highest prices anywhere. lives and works in berlin where he initially studied architecture then he decided to dedicate himself 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 and you can sense new developments right off your live on site and i wouldn't want to do without that and who. has his studio in the north of

berlin this is where he creates his colorful pictures generally painting with acrylics oil. 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. the often paints portraits of heroes and leaders. who pays tribute to the past those in decadence have passed 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 from his. you know i see every little step 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 i've been getting it does seem to be something very advantageous for me up with. three or four times.

but he has no intention of letting circumstances like these put him under any pressure. i used to have ambitions like that wanting to have works hanging in certain galleries or 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 when i'm for lying now. an artist to watch out for. and it's not til the end with style shift to mythology leads us to the mid to district where you can find street on every corner as well as a large number of. you have maybe it was soon hanging and if i was 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 space in my home a lot of good also has already exhibited here at supper college at the moment here we can see that here where expect has been nice from iceland that kind of game here . they are more abstract that also a style that appeals to you and yeah it totally reminds me about a dish which comes up in the middle of a piece and was one of the first german dishes really was copied worldwide it was called soup of fruits. there was a guy who made different paraiso fruit put it in one plate and just went across was like a pan. if i saw that pieces apart it's really similar to that so you also love only has that i.r.i. have you ever tried your hand it is 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 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 do 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 are no ginger no line no soy sauce i don't know how to cook so it is is that a favorite you know is 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 are hardly working. now if the newest is coming out the latest is gone by

tim and all star chef from berlin well thank you so much for joining us on today's show it was really great to us all of the german capital thank you for sharing your favorite locations with us and maybe 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 our you mix it dishes just go to our web page e.w. dot com slash live are showing us on facebook well we're running out of time now sell to them thanks for watching and hopefully by. that's terrible that i ever.

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