this is the 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

stefan everhart combines craftsmanship and creativity to make sure the press ball is a night to remember. after looking at all the fantastic food on offer here and i have to say it's really really hard to decide what to eat there are fourteen food stalls in all at the bowl with very different layouts and food in huge quantities for example three thousand or he says in addition stephanie behind and his team have prepared eighty kilograms of steaks and one hundred fifty kilograms of fish don't forget the desserts which looks so nice there they are almost too good to eat but not everyone has to line up at the buffet around three hundred guests will be served a proper meal and would dine together with a german president from vita steinmeyer. and the man year or eight is featured on cubes like this one i designed to do a made it about the cube isn't the only thing martin schmidt and stefan came up with they spend nine mom designing the entire look of the german press ball. the twenty seven thousand price polish guessing it's live from switzerland's martin shmeat and germany's stephan calypso

this is the 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