CHEF-SACHE
![[Translate to English:]](/intergastra/fileadmin/media/besucher/CHEF-SACHE/ig-24-chef-sache-bildauswahl-1-header-1050x320.jpg "CHEF-SACHE")
CHEF-SACHE by freakstotable - on 04.02.2024 at INTERGASTRA
There is a lot to talk about in the industry, beyond the topics that have dominated the headlines in recent months. An optimistic view of the future is necessary in many areas right now. And that includes making smart decisions, thinking outside the mainstream and, above all, having fun. CHEF-SACHE is reinventing itself and is looking forward to an unconventional and highly informative talk format curated by freakstotable.
freakstotable was founded as an association in 2022 and is an organisation of people with a wide range of expertise in the fields of food, cooking, sustainability and ethics. All specialists combine craftsmanship, science, art, culture and political topics with zeitgeist and brought this mix of expertise to the stage at INTERGASTRA 2024.
You can expect an entertaining programme of different talk formats, keynotes and trend presentations. The programme will be moderated by Alexander Herrmann (the taste) and Alexandra Gorsche(Falstaff).
Industry experts such as Billy Wagner (Nobelhart & Schmutzig) and Anton Schmaus (chef for the national team) exchanged ideas with Andrea Grudda (author and coach), Claus Christian Carbon (Professor of Psychology) and Jan Peter Wulf (journalist and trend expert). At the same time, there was concentrated freakstotable expertise with Joshi Osswald (food scout), Martin Stiegler (Farmer of the Year 2023) and Patrick von Vacano (Original Beans). Newcomers such as Marie von Weskotten (Nomibar) also enriched the dialogue with Sebastian Borthäuser (journalist and sommelier) and Nancy Großmann.
Genusslabor 2.0
While the industry giants on the CHEF-SACHE stage set new trends in the hospitality industry, the new edition of the JRE Genusslabor 2.0 took an unusual culinary approach: Internationally renowned top chefs from the Jeunes Restaurateurs took on a two-day cookery challenge together with influencers. Each team of two, consisting of an influencer and a top chef from the ranks of the Jeunes Restaurateurs, had to create a course for a menu.
What awaited you at Genusslabor 2.0?
- Well-known influencers and familiarisation with new products
- JRE members took on a cooking challenge together with guest chefs
- In teams of two, ingredients were put together in unusual places to cook a 4-course meal in an unusual setting
- The aim was to create unprecedented dishes, leave one's comfort zone and develop the art of cookery in an innovative way
Teams and routes
Nils Henkel |
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Isabella Condito |
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Sebastian Obendorfer |
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Anton Behnke |
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Luka Košir |
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CrispyRob |
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