This year I visited chefsache for the second time and again I was amazed that it brings the best chefs in the world together. From the very creative and science packed presentation of Jordi Roca from El celler can roca in Girona, Spain to the detailed explanation of fermentation by André Chiang.  One major improvement from last year is that now the chefs give you much more to try! For example we have recieve "taste box" from Jonnie Boer from the Librije in Zwolle, the Netherlands, the box contained 6 samples including a komucha starter, edible joint, vinegar from fermented paprika juice. There is only one problem I have after chefsache I cannot decide which restaurant I should visit first! Thanks again to the organisation and see you next year! read more

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