This year marks the fifth year of me covering the city’s restaurant scene with Berlin Food Stories and the 10th anniversary of my first meal in Berlin. In these years I’ve seen Berlin grow from a culinary infant to a rowdy teenager and now I’m beginning to see glimpses of what this city will look like as a gastronomic adult.
This coming of age comes with a growing reputation as one of the hottest new food destinations in Europe and it seems there is a realistic opportunity for Berlin to seize the relay stick of gastronomic innovation from trailblazing metropoles like Copenhagen and London. But in order for that to happen, the world’s existing food heroes might need to come to Berlin first to help us kickstart this fine project. It’s imperative for Berlin to be included in the international food community and to build bridges to other food scenes in a much wider context that what we’ve seen before. That’s why I’m very excited to announce a food event unlike anything this city has seen before – Terroir Berlin, Berlin’s very first International Chef’s Symposium.
“The whole idea is really quite simple: We’ll bring some of the world’s best chefs to Berlin”
The immensely successful Terroir concept from Canada has a decade-long track record of building international business relationships and curating exceptional educational programs for the some of the world’s foremost hospitality professionals. Together with the Terroir director Arlene Stein, I’m thrilled to be able to bring this concept to Berlin. The whole idea is really quite simple: We’ll bring some of the world’s best chefs to Berlin, connect them with some of Berlin’s best chefs and producers, initiate conversations on hows to develop a terroir focus and spark international exchange and share lots of delicious and inspiring meals in the process.
“”…it seems there is a realistic opportunity for Berlin to seize the relay stick of gastronomic innovation from trailblazing metropoles like Copenhagen and London””
Terroir Berlin is a conversation about sharing knowledge and growing as a community and we need everybody to join that conversation. From the local producer out in Brandenburg to the chefs in the city’s kitchen and really anybody involved or looking to be involved the food scene. This event is for you so let’s celebrate the new and innovative work being done by Berlin’s culinary heroes, give them the inspiration and knowledge they are looking for and give people tons of delicious reasons to visit Berlin in the future.
“Let’s celebrate the new and innovative work being done by Berlin’s culinary heroes, give them the inspiration and knowledge they are looking for and give people tons of delicious reasons to visit Berlin in the future”
You can join the conversation at Terroir Berlin Forum – a whole day of keynotes, discussions, debates and insights into how to push the Berlin food scene forwards with both international and local food heroes offering unique insights on the matter. Some of the world’s best chefs, including Ana Ros, Esben Holmboe Bang and Matt Orlando will be sharing their knowledge on stage and there will be keynotes by iconic characters like Billy Wagner (of Nobelhart & Schmutzig) and Roderick Sloan (the famous Scottish seafood diver in Norway). Find out more and buy tickets HERE.
Additionally you can also join the Terroir Berlin Dinner on the day after, where each guest chef will pair with a local chef to prepare and present a dish. The resulting menu will be a one of a kind story of terroir-influenced cooking with international influence and locally sourced ingredients. Christoph Geyler from Ernst (formerly of Rutz) will be curating a stunning wine list to match the food and this dinner will be a once in a lifetime opportunity. Find out more and buy tickets HERE.
Keep up to date with Terroir Berlin’s plans HERE!
INTERNATIONAL GUEST CHEFS
Esben Holmboe Bang | Maaemo, Oslo
Ana Ros | Hisa Franko, Slovenia
Mark Best | Marque, Sydney
Jeremy Charles | Raymonds, Newfoundland
Amanda Cohen | Dirt Candy, NYC
Matt Orlando | Amass, Copenhagen
Magnus Ek | Oaxen & Krog, Stockholm
+ Matthias Walter, the San Pellegrino Young Chef 2016