Chef Siripen Lingk:
"I spent the first 12 years of my life living with my Grandmother in Roi Et, a small city in Isaan - Northeast of Thailand. This is the area where Jasmine rice was developed! the menu I put together explores all the tastes and flavours that I inherited from my Grandmother during this time, each dish pays homage to a memory of her cooking. Some are traditional local recipes others are Yai Noo's favourite dishes."
Chef Daniel Okine “My grandmother was a traveler who came from Togo to live in Ghana because of her wonderful trading abilities. She was a woman whose interest was in cooking and hated laziness in the kitchen. Her regular proverb in the Ewe language was: “nutsu be dzile dor me” meaning a man´s heart is in the stomach. What she meant was that, the greatest way to have a man´s heart is to fill his stomach with good cooking.
She always called me into the kitchen when it was time to cook: “bring me this, bring me that” until cooking was completed. My friends called me names in a way to make fun of me because I was playing a girl´s role.
Sometimes, she said to me “Kofi, (meaning a Friday born in Ghana), it is good for boys to also know how to cook. So don´t mind what your frineds would say about you ok”, when she realized that I was ashamed sometimes when people saw me in the kitchen with her. Her words really went into my head and I did not mind too much what my friends continued to say about me.
I did not doubt it when my mother started a “Chop Bar”, a local restaurant in the capital, and had many customers as a result of what she had learnt from my grandmother. Today, I can cook so many dishes for people to eat and appreciate because of the great cooking legacy passed down to me from grandmother.”
Chef Zeina Talhouni "The day I was born, my Grandmother walked out of the hospital when she found out I was a girl...true story.
Our relatively large and pretty-much dysfunctional family didn't (and still don't) really get on with one other. We would meet at my Grandmother's house every Friday for the family meal, where everyone would arrive at 2pm just as copious amounts of food were being laid out on a long table in a VERY overdone dining room. We would linger over the meal for about 7 hours, despite our differences we continue to come back and do it all over again a week later."
Chef Anja Niedermeier "My Grandmother was mother to six children, all living in the small town Tuminting outside Manado, North Sulawesi. Her husband - being a sailor, was often gone for months, but when he finally returned home he would always bring gifts. Most importantly kilos and kilos of rice, but sometimes even parrots, one for each of his children to keep. All children had to help my grandma with everyday cooking and household. Their daily staples were mostly from the garden: sweet potato, cucumber, bananas, mango, rambutan...fish from the market and rice of course! When my mother came to Germany, her way of dealing with homesickness was to cook her favorite Indonesian dishes, and no matter what we would have for dinner, there would always be a pot of steamed rice anyway. This always made me feel as though the Indo family was at the table. For me Indonesian food was no more exotic than Bavarian or German food, especially when my mom put thick spreads of Chilli Sambal on my Butterbrot for Kindergarten."
Chef Ash Lee "My Grandmother is from Tsing Dao in Northern China, she was a working woman, an Army general! There were a couple of dishes that she made amazingly (especially her dumplings!) but she wasn't the best of cooks - for her food was practical. In the North the weather is colder and the food is straightforward - hearty & warm. " When Grandmother Jingying turned 30 she was offered a job in Shanghai with her husband - as a result her daughter and granddaughter became exposed to the sweetness and soy of Shanghainese cuisine - Ash Lee says that her fascination for food was fed through to her in the womb. The Menu she has put together is a homage to some of Jingyings specials & a thank you to her Grandmother, for uprooting to China's gastronomical Capital!
Chef Ximena Jurado "My mom always told me about the delicious food my Grandmother cooked
for her and her brothers & sisters when they were young.
never had the chance to know her, so when my Mother cooked for us, she always prepared the dishes my Grandmother used to make, it was her way of reliving the memories of her own mothers meals and sharing those memories with us.
My connection to My Grandmother was given life through my Mother & the rest of my family, and along with the picture i have of her in my mind I have all of the stories that were often told with each meal. I definitely took inspiration from her style of cooking."
Ximena Jurado "My mom always told me about the delicious food my Grandmother cooked for her and her brothers & sisters when they were young.
Ximena Jurado"My mom always told me about the delicious food my Grandmother cooked for her and her brothers & sisters when they were young.
Chef Raul Oliver: "Abuela Maria was 50 years old when she became a vegetarian along with
Raul at the age of 12, this happened to be the biggest transition in his
culinary life. Grandma Abuela Maria had always taken pride in local
meat recipes, now she began re-inventing those classics using the
freshest vegetarian ingredients but still exploiting the most
traditional of techniques.
It was creativity in his Grandmothers kitchen that convinced Raul to lead a life in Gastronomy, 13 years ago he graduated from culinary school and has since spent the last decade working his way up the Chef ladder - nowadays he spends his time running his Mexican street food imbiss in Kreuzberg - Chaparro, developing products for his line of Mexican Gourmet sauces - IXIM, cooking traditional banquets for the Mexican Embassy and teaching cooking classes"
Chef Avishay Cohen "Take a modest woman, put great skills & great love in her hands, then mix it with lots of fresh herbs, lemon, vegetables & fruits. Locate her in the center of the main market in Jerusalem City, next to the smells and rich tastes, and you get my grandmother Hanna Cohen. She was a great recipe from God. On this special evening I will followed her cuisine & inspirations & try to lead everyone on a tour of the alleys of Grandma Hanna"
Chef Mani Bakhshpour "Because all her 5 Children were living outside of Iran, she travelled a
lot in her last 20 years. She travelled from USA to Canada to England
to Germany and to Austria and stayed at every place for 3 months.
In the nineties she told me how horrible it is for her to travel, because the food is so bad in the countries her children moved to. She disliked fast food and also the smell of German food.
So every three months she spent with us she cooked everyday and I remember that my mother was so happy when she was there and so stressed every time she left, because then she had to keep up with the cooking standard we got used to for the past 3 months."
Chef Achille Farese "My mother was teaching full day and my father was abroad working for luxury hotels when I was just a baby-boy. A long time ago in Torre del Greco I was practically grown up by this women and thanks to her delicacies. As is typical for South Italian mothers, she was feeding me over the boundary of necessity, but mysteriously I was always a skinny kid. She says that I was very fond of artichokes, and greedy for things that normally kids just hate. Once I moved out of my parent´s house and went to Napoli, I started to miss her recipes a lot. This was the time in which I began to collect informations and little secrets about her kitchen, even through my mom´s stories. I always wanted to write a book about her kitchen and the absolutely unique way she is cooking"
Chef Lauren Lee "My family was spread pretty far apart throughout 3 different countries while I was growing up and I never met my paternal grandmother and only saw my maternal grandmother briefly years apart. I did however spend my summers at my aunt's house in Toronto and learned all about cooking in her kitchen. Food was a labor of love for her and she was a fantastic hostess full of stories to entertain the numerous guests who would always find their way to her dining room. She could make even the most simple of ingredients sing deliciously in your mouth, whether it was freshly picked ferntails from the woods, the first shoots of spring onions and chives popping up in spring, or just a simple bowl of noodles dressed with her spicy dressing. This menu is my celebration in memory of my favorite auntie."
Chef Tisi Barthelmes "Oma 99, Tisi 30, viele Erfahrungen, viele Länder, viele Aromen, Viel Glück"
Obwohl Oma Gerda nicht die beste Köchin war, inspirierte ihr Garten in Bayern den kleinen Tisi. Denn was keiner weiß ist, dass Tisi in Omas Garten gelernt hat was frisches Gemüse und saftiges Obst ist. Ein bisschen Stachelbeere mit einer eingelegten Gurke und einem Schuss frischen Tomatensaft - so begann die Zeit des Experimentierens.
Tisi verfeinert seine Kochkünste seit über 15 Jahren und arbeitete bereits mit Pionieren der modernen Küche zusammen wie Holger Stromberg, dem jüngsten Michelin-Sterne Koch aller Zeiten, oder im 2-Sterne-Restaurant "Abac" in Barcelona. Bevor er uns verlässt, um in Polen und der Ukraine für die deutsche Fußballnationalmannschaft zu kochen, genießen wir noch einen Abend mit ihm bei Mother's Mother um den Einfluss seiner 99 Jahre alten Oma und ihres Gartens zu erleben.
Das Menü is sowohl eine Hommage an seine Großmutter als auch eine Reise durch seine Karriere als Koch. Jedes Gericht ist inspiriert durch eines der Restaurants, in denen er in den letzten 15 Jahren gearbeitet hat.
Chef Tomoko Yamane: "I learned a lot about home made cooking from my grandmother. As she taught me the traditional tea making and Japanese flower arrangement ceremonies, I took on a lot of inspiration from what she taught me, especially the importance she placed on the aesthetics of serving a meal. I used to accompany her for grocery shopping, where she searched for seasonal vegetables, it was here where she decided the menu for our family dinners as it was based based on what was available in each season. The important thing in Japanese food is to use seasonal vegetables in a perfect balance - for this Mother's Mother menu I would like to present this study I learned from her."
Chef Tolga Klein: "Da ich meine Grossmutter Sehpal Altinbay nur einmal im Jahr sah und damals in meiner eigenen kleinen Welt lebte, weiss ich nicht allzuviel über sie, aber ich weiss doch ein wenig. Ihr Name stammt aus dem Persischen und bedeutet soviel wie die längste Feder eines Vogel's Flügels. Sie wurde in Bulgarien geboren und zog als junges Mädchen mit ihrer Familie in die Türkei, die für sie recht früh eine Hochzeit arrangierten. Darüber war sie jedoch nicht sonderlich begeistert. Sie hatte eine sehr ruhige und zurückhaltende Art, diese war aber nicht kalt, sondern liebevoll."