The seventh edition of Chef Sache, the avant garde Cologne culinary festival, will take place on Sunday 27 and Monday 28 September.
This year’s theme of the event is the culinary revolution currently taking place in the restaurant world. Some of the world’s best chefs will be showcasing their ideas, while exhibitors will present their innovative products. Young chefs will also be present to show what we can expect from emerging talent.
Among the chefs on stage, there will be Massimo Bottura of Osteria Francescana (Italy), Jock Zonfrillo of Orana (Australia), Grant Achatz of Alinea (United States), Mitsuharu Tsumura of Maido (Peru), Sven Elverfeld of Aqua (Germany), Eric Menchon of Le Moissonnier (Germany), Christain Bau of Victor’s fine dining (Germany), Stefan Wiesner of Rossli (Swizterland) and Magnus Ek of Oaxen Krog (Sweden).
Together, these actors are driving the revolution that is currently transforming the culinary world. Never before have traditional dining concepts been called into question or overhauled to such an extent. The organisers say that it remains to be seen how we will dine in restaurants in future.
The programme starts with a discussion on the culinary revolution that is currently taking place. Ralf Bos will be joined by Jonnie and Therese Boer from De Librije in Zwolle, the Netherlands, Tim Raue, the two Michelin star chef from Berlin, Sascha Stemburg, Frank Nagel and Mike Hoffmann.
On Sunday, the chefs taking the stage are Mitsuharu Tsumura, Massimo Bottura and Jock Zonfrillo. Tsumaru will showcase his blend of Peruvian and Japanese food called Nikkei Food which he serves in his purist style restaurant Maido which is considered to be the 44th best in the world.
He will be followed by Massimo Bottura, chef of the award-winning Osteria Francescana who will present among others his famous dessert ‘Oops! I dropped the lemon tart”. This has become one of his signature dishes and is served upside-down on an apparently broken plate.
The last speaker on Sunday is Jock Zonfrillo from Australia. While many of the immigrants brought their distinct products to Australia, the Scottish born Zonfrillo has been looking for original Australian products and giving them the culinary respect they deserve.
The Monday programme starts with Sven Elverfeld of Restaurant Aqua. He belongs to the second generation of grand German chefs. These chefs have distanced themselves from French cuisine and have returned to German dishes and products.
Eric Menchon of Le Moissonnier who has been cooking at the restaurant for 28 years will showcase his creativeness and ideas.
Next up on stage will be Christian Bau who back in 2005 was the youngest chef to receive the third Michelin star. Bau has radically changed his style of cooking in 2009 and is now inspired by the taste patterns and Japanese cooking, though the chef has never attempted to cook Japanese food.
Stefan Wiesner from Switzerland likes to say that cooking is art. And everything goes in art. In his dishes he combines the expertise of a chef with the knowledge of a herbalist, archaeologist, geologist, biologist and perfumer.
He will be followed by Magnus Ek. He is considered by many to be the father of New Nordic cuisine.
The last chef on stage will be Grant Achatz of restaurant Alinea. He is considered to be a legendary chef and one who has been admired for his work and inventiveness. It will be particularly interesting given the chef has announced a pop-up restaurant in Madrid next year as Alinea undergoes refurbishment in Chicago.