freakstotable

FREAKSTOTABLE – TASTE THE FUTURE

When origins provide the platform on which culinary pleasure is explored.

Introductory talk on the vision of freakstotable and the role played by their ambassadors.
The focus here will be on craftsmanship, terroir, typology and responsibility in today’s culture of pleasure.

NEXT LEVEL NON-ALCOHOLIC

Fermented beverages, botanical blends, texture and pairings.

Non-alcoholic enjoyment with substance. Claudia Stern invites inspirational guests to join her in conversation – new perspectives, fascinating insights and the pleasure of sensory precision.

NEXT LEVEL FOOD

Reinterpreting tradition.

Andreas Widmann represents the ninth generation of Widmann’s Löwen Hotel and Restaurant.
What started out as a small guesthouse, is today one of the region’s top restaurants – shaped by its Swabian style of traditional craftsmanship, local specialities and regional produce.
Naturally Swabian. Without compromise.

NEXT LEVEL RIESLING – Germany’s top locations

The precision of acidity, minerality and maturing potential.

Steep slopes, primary rock, shale, lime and loam:
Riesling as a precise tool – complex, mineral, long-lasting.

Stop looking for kitchen staff: The architecture of stability

The shortage of skilled workers is not your problem. It is a symptom of an operating system from another time.

Klaus-Dieter Czernitzki, as a Culinary System Architect, will explain why you need to stop the desperate search for personnel and, instead, need to start redefining processes.

Stop looking for kitchen staff: The architecture of stability

The shortage of skilled workers is not your problem. It is a symptom of an operating system from another time.

Klaus-Dieter Czernitzki, as a Culinary System Architect, will explain why you need to stop the desperate search for personnel and, instead, need to start redefining processes.

NEXT LEVEL SPARKLING WINES

Méthode traditionnelle, soils and time on the yeast.

Tension, creaminess and elegance.
Germany has long been a champion of fine sparkling wines – a deep dive into style and origins.

NEXT LEVEL NON-ALCOHOLIC × RAU

Nature-based cuisine meets non-alcoholic pairings.

When product, cuisine and approach come together.
A conversation between nature-based cuisine and beverage structure.

NEXT LEVEL FOOD

No meat is not a solution either.

A deep dive with Wolfgang Otto and Lucki Maurer as they share their personal experiences of ethics, attitude and friendship.

When Restaurant 1821 meets Lohberger: International flavours, hot plates and crispy creativity!

Innovation meets indulgence – powered by Lohberger & 1821.

Marcel and Pascal Jehle, together with their kitchen team, are bringing their signature dish to the stage: the 1821 Crispy Aubergine – braised and baked, with Tikka Masala, dates, sweet potato purée, Enoki, sesame and crispy garlic.

NEXT LEVEL NON-ALCOHOLIC × Future Lab ANIMA

Next generation food pairings.

A look to the future of sensory combinations – experimental, structured and relevant for the kitchen and service.

NEXT LEVEL RED WINES

Subtlety, texture and origin as a reflection of greatness.

Pinot Noir, Chardonnay & Co.
Germany is internationally respected – a deep dive into style, terroir and market position.

NEXT LEVEL FOOD

Sustainability = Fermentation?

The innovators behind the fermentation scene from the DACH region will be discussing techniques, approach and future potential.

From data to decisions – AI in the restaurant

How modern restaurants work today: structured, data-driven and yet personal.

There will be no theories explored here, instead specific approaches and everyday examples that demonstrate how data means hosts are now better in control.
For hosts who want to spend less effort organising and more time entertaining.

The Future of Taste – For sommeliers and service graduates

An intensive day of learning for the next generation of the culinary world.
Knowledge, exchange and genuine connections with producers and manufacturers.

Content:

• Riesling Forever – Style, locations and future potential
• Burgundy Bestsellers – Market, sensors and storytelling
• Food & Wine Speed Dating – Real-time pairings
• Best Non-Alcoholic Choices – Texture tells a story

Time:
10:30 Check-in
13:30 Finish

Participants: max. 25 people

Speakers: Claudia Stern, Joshi Osswald, Heiko Brath

Focus: FOOD · BEVERAGES · HOTEL · CAREERS · NEWCOMERS

The Future of Taste – For chefs and trainees

Sensory understanding as a key to commercial kitchen success.
An afternoon of practical examples and in-depth discussion.

Content:

• Understanding wine to comprehend taste
• Fermentation reloaded 
• Why we’ll still be eating meat in the future

Time:
13:00 – 14:00 Lunch
14:00 – 17:00 Seminars

Participants: max. 25 people

Speakers: Claudia Stern, Joshi Osswald, Heiko Brath

Focus: FOOD · BEVERAGES · HOTEL · CAREERS · NEWCOMERS