Culinary craftsmanship has to be reevaluated.
“Made in Germany” has hitherto been an indicator of high quality in industry and technological sectors.
It is about time to relate the same standard of highest quality in German handcraft and artisanal food production and to rediscover the crafts of making beer, bread, ferments, cheeses, brines and to learn how to value and process heirloom varieties.
Tradition and nature will be the teachers to
1. Learn from the past
2. Take action in our present and
3. In creating a long-lasting culinary, cultural and
sustainable impact in the future.