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Port Culinaire No. Forty-Eight
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CHEFS®EVOLUTION Vol. FOUR
25 years De Librije Jonnie & Térèse Boer
Ángel León
Mitsuharu Tsumura
Stefan Wiesner
Port Culinaire No. Forty-Six
Port Culinaire No. Forty-Five
Port Culinaire No. Forty-Four
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Port Culinaire No. Forty-One
Port Culinaire No. Forty
Port Culinaire No. Thirty-Nine
CHEFS®EVOLUTION No. THREE
Port Culinaire No. Thirty-Eight
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CHEFS®EVOLUTION No. TWO
Port Culinaire No. Thirty
Port Culinaire No. Twenty-Nine
Port Culinaire No. Twenty-Eight
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CHEFS®EVOLUTION No. ONE
Port Culinaire No. Twenty-One
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Media-Informationen

Fluxus – Eat Art Performances

The Creative Idea

Stefan Wiesner has evolved from the position of a "normal" chef to the "Sorcerer from Entlebuch". The media coined this populist term, and Wiesner adopted it later. Unfortunately, like many such sensational statements, this term simplifies somewhat the profound work of this chef. Ostensibly and superficially, Stefan Wiesner is a chef who wanders through foggy bogs, surrounded by a shaman aura, searching for mosses and digging for peat soil in the deep earth to develop desserts from them, or to harvest wood and lichens at lofty heights. His stage appearances are also legendary on Chef-Sache and Madrid Fusion He transformed the stage there into a forest next to a shot deer and stood with a running chainsaw in front of a completely astonished audience. Only he dares to do that. Spectacular, especially when you know that Stefan is not really a self-promoter, not a "person addicted to having an audience," but someone who really suffers from stage fright every time. We had the opportunity to work with Stefan for four days. Together, we combed the summits of the world heritage "Entlebuch", its bogs and forests and worked with the "sorcerer" in his outdoor kitchen and in his school and found that all actions of Wiesner have nothing to do with sensationalism, as many an inexperienced person might assume, but instead his work is based on experience, research and in-depth knowledge and backed by philosophical thoughts of a profound nature. When Wiesner "cooks a tree" as he says, he knows everything about it. That which the Celts knew about it as well as the current state of science, and he can compare it with the exact details of its same species. If he takes a part of it, he does so with respect and not without thanking the tree for its gift.

Stefan Wiesner conveys all this to his guests as well. They have the opportunity to participate in courses or informative walks or to listen to his words when he announces in the restaurant the dishes on the menu such as "fire" or "air"… (more in magazine)






 
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