That’s surely the case, but, to avoid misunderstandings: we don’t see ourselves as an environmentalist and food protection activist event. Rather, with this series, we want to create a certain consciousness through film and cooking. No more, no less. The evenings are limited in size, with around 200 guests, who will have a good time together, without losing sight of the serious background of the event.
The organisation Slow Food, with which the Culinary Cinema is intellectually tied, promotes “good, clean and fair” production of food. That also implies an aspect of environmentally and socially sustainable means of production. Will this perspective also have a place in the Culinary Cinema programme?
Slow Food is a philosophy we sympathise with, because it sees food in relation to culture and takes a holistic view to the many-sided aspects of cultural activities, to which filmmaking and eating belong. We like this holistic perspective and on this basis, we do have a connection to Slow Food.
Which chefs can viewers look forward to?
Thomas Kellermann from the Vitrum restaurant in the Ritz Carlton, Bobby Bräuer from the Quadriga in the Brandenburger Hof, Kolja Kleeberg of VAU und Cornelia Poletto of Poletto of Hamburg.
Alongside the preparations of these star chefs there will be additional highlights in the Culinary Cinema. For example there will be encounter between Carlo Petrini and Ferran Adrià.
Yes, this meeting between Carlo Petrini, the founder of Slow Food, and Ferran Adrià, the chef who became famous through the catchphrase “molecular cuisine” promises to be very interesting and exciting, because to polar opposites will be coming together. We’ll have the opportunity to get to know the seemingly artificial approach of Ferran Adrià better. For him his work is about the language of the cuisine and the essences of food, which means nothing else than the taste.
Fundamentally, Slow Food takes the same approach, because here interest also lies in the origins of food and the origins of taste. This history is embedded in the culture in which a food is created. From whichever perspective one sees things: at one end of research or the other, one always finds good taste. Its creation is the task of cooks, farmers, fishermen, mothers and everyone else who has something to do with food production.
The University of Gastronomic Sciences (UNISG) in Pollenzo is committed to the preservation of cultural techniques and biodiversity. The cameraman Michael Ballhaus got involved there and produced films with students. One of them is the short film A Day in Eataly, which will be shown in the Culinary Cinema. What’s this all about?