if you do if you go. back to the bridge get the. action to systems. 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 have 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 what it ranks among the top fifty restaurants worldwide while while while you're there if you to be honest 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 asian influenzas was 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're creating our own clean 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 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 in june twenty eight 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 a chef 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. french cuisine. it 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 from one to me and i but. as a chef it's hard to climb higher than tim howard on the career ladder to the to splinter he's always keen to do himself he knows there's still room for more. tomorrow you can form 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 trial for restaurants 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 pilot 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 for we get them and 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 fifteen 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 released in the palace restaurant and checkpoint charlie the famous border crossing before the fall of the berlin wall to technology one of his favorite suppliers.

workshop specializes 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. that was on the 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 i don't want to favorite. there's 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 mentioned foods include some workout 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. this 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. which is where mark began fermenting he can make much larger potions 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 final ingredient 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 humidity. fungus needs to have a certain humidity and temperature or it will perish. in the right 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 place 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 food it will be boring to always do the same here i have a me so bridge grade fermented as me so i don't get 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 needed like directly like a dish for what marcus is doing here is our originally japanese products but if you do see 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 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 half hearted 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 he s t n that you know 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 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 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 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 party model and stuff like gray hair and tastes much better i 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 bit ryan 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 old and write wines really long age ones 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 and. i bring wine like this is this all to me and it's burgundy bordeaux a bit of germany the wide ones it must be old and ripe and two pair 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 worn great experience you said boy dole well but 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 trains and wine is very much a part of life here expert vitamin d. n. teaches locals and tourists more about the region's wines a desirable though in people's minds both in france and abroad the name 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 when yards produce over five hundred million head to liters of bread white and forty five winds some of the very best come from the chateau ordered by the estate for one exam there's incheon chair 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 your. so many. yesterday to van 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 pigs their curiosity in the interior is full of surprises and. since your visit. the exhibit saw interactive and digital. touching is not prohibited by actively.

it's all about the censors robert i'm fucked. 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 florida. thank you really. to my knowledge has invited me to join him in this favorite blanket up in the gym capital. and all we have come to one of the top address this year in berlin when it comes to finding a good wine levy don't take do so maybe yeah some of our what other wine still

alive besides bordeaux mostly we have a bottle of one of these beautiful wreck burgundies there 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 ask 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 fifty 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 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 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 vi leonard goodell he comes from seaside and was in germany but

now he's living here amberley and in his mid thirty's he's already making and name for himself and we met up with him to find out more. right next to. some of the highest prices anywhere. 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 and who. has his studio in the north of berlin

this is where he creates his colorful pictures generally painting with acrylics and 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 or iraq and rococo my fascination with it i like to let myself be seduced by it. paints portraits of heroes and leaders he pays tribute to the power. passed through his intensive use of color. has developed a technique all his own 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

a new idea. 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 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 with the program for lying now. an artist to watch out for. and snuff pullin with style shifting with our leads to the mid to district where you can find street on every corner as well as a large number of galleries. you have maybe it will soon hang and have all of us 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 in a bright space in my home alone and that all has already exhibited here at supper college at the moment here you can see that here was my cat's been critics from iceland that crowd here i think 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 who really was copied world why and 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 of art it's really similar to that so you also love only has it ever have you ever tried your hand if 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 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 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 newest is coming out the latest is gone by

them and all of us have from them then we'll thank you so much for joining us on today so it was really great to us all 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 descends just go to our web page e.w. dot com slash live thought are joining us on facebook well we're running out of time now so i'm two of them then so watching i'm hoping by. the pod for the.

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adi. da da da da. da da da da da da da da. and this is d. w. news live from berlin a massive hack attack here in germany hundreds of german politicians fall victim to a data breach with their private phone numbers credit card information and other data published online will have the latest on this developing story. also coming up and on certain state for dozens of migrants stuck on rescue ships off malta aid groups say conditions are deteriorating on board as e.u. officials are each member states to let them land.