man responsible for all the delicacies at the press ball stefan everhart head chef at the hotel adlon kempinski . although he doesn't prepare all the food himself he dreamed up the color creations and combined them to form a theme the concept. and only what's good enough for him is good enough for the guests. has to taste good there has to be enough of it. and the guests need to be impressed by what they see. one hundred cooks put his ideas into practice. after six months of preparation everything is completed within three days. stefan ever hardest task is to rush back and forth between five kitchens and keep an eye on everything. and then. my job is to see as much as possible and pay attention to details on my staff. and see how they're coping you know find out if there are any problems. some twenty three hundred guests are expected to attend the german press ball. preparing food for that number of people is a logistical challenge. all the ingredients including half a ton of vegetables must be delivered on time and processed immediately. get moving . everything has to go smoothly everyone need

next time on your imax stefan edberg his head chef at butlins hotel adlon kempinski he's responsible for all of the dishes served at this year's job. for months he's been planning the menu with his team of one hundred chefs some two thousand three hundred guests are expected to hear him x. will be there. next time and now you're a mac special. take off my. house do you consider yourself a pioneer romano definitely a player here. and what happens when dortmund and shanghai song it's doing so no it's more. common sense right history in. the d w media center. i. find it a game. of it. discovering. video and audio podcast in language courses. in the media center at media center done d w dot com. how to cover more than just one reality. where i come from we have a transatlantic way of looking at things that's because my father is from germany my mother is from the united states of america and so i realized fairly early that it makes sense to explain different realities. and now here at the heart of the european union in brussels we have twenty eight different realities and so i think peop

next time on your own max stefan edberg his head chef at berlin's hotel adlon kempinski he's responsible for all of the dishes served at this year's job. for months he's been planning the menu with his team of one hundred chefs some two thousand three hundred guests are expected cura max will be that. high society bowl next time and i you're a mac special. j w true diversity. of the world of science is at home in many languages. far thought of programming go on there you know. our innovations magazine for. every week and always looking to the future on. science and research for. their black and living in germany. he's reminded what that means on a daily basis presenter i guess nothing that. you know different than the way. she traveled across germany to meet other black people and to hear their stories. it's. well i grew up in a white family in a white neighborhood it was definitely a challenge. she decided to put me up for adoption. so the main thing was to keep your head down and your mouth shut of course of the face like this i could never completely disappear if you see all these ste

man responsible for all the delicacies at the press ball stefan everhart head chef at the hotel adlon kempinski . although he doesn't prepare all the food himself he dreamed up the color their creations and combined them to form a theme and concept. and only one. good enough for him is good enough for the guests. the third has to taste good there has to be enough of it has to suit the evening's. need to be impressed by what they say. one hundred cooks put his ideas into practice after six months of preparation everything is completed within three days. stephan ever hardest task is to rush back and forth between five kitchens and keep an eye on everything. and then. my job is to see as much as possible and pay attention to detail on my staff. and see how they're coping find out if there are any problems. some twenty three hundred guests are expected to attend the german press. preparing food for that number of people is a logistical challenge. all the ingredients including half a ton of vegetables must be delivered on time and processed immediately. move. everything has to go everyone needs to k