Fine Food Days Keulen - 31. augustus tot 8. september in Keulen

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[av_heading heading=‘onze ambassadrice & onze ambassadeur ‚ tag=’h2′ link_apply=“ link=’manually,http://‘ link_target=“ style=’blockquote modern-quote modern-centered‘ size=’40‘ subheading_active=’subheading_below‘ subheading_size=’24‘ margin=“ padding=’30‘ color=’custom-color-heading‘ custom_font=’#ffaa52′ custom_class=“ admin_preview_bg=“ av-desktop-hide=“ av-medium-hide=“ av-small-hide=“ av-mini-hide=“ av-medium-font-size-title=“ av-small-font-size-title=“ av-mini-font-size-title=“ av-medium-font-size=“ av-small-font-size=“ av-mini-font-size=“ av_uid=’av-6jcjm8′]
FINE FOOD DAYS KÖLN
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Bettina Böttinger

„Lekker eten is voor mij
een dagelijkse aangelegenheid“

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Wolfgang Bosbach

„Beslissend is kwaliteit
en creativiteit“

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Denis Scheck

„Veel mensen weten niet,
“hoe je je kunt vermaken."

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Prof. Dr. Ingo Froböse

„Eten en trimmen,
Beide moeten kloppen“

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[av_heading heading=’Vragen aan de ambassadeurs‘ tag=’h2′ link_apply=“ link=’manually,http://‘ link_target=“ style=’blockquote modern-quote modern-centered‘ size=’40‘ subheading_active=’subheading_below‘ subheading_size=’24‘ margin=“ padding=’40‘ color=’custom-color-heading‘ custom_font=’#ffffff‘ custom_class=“ admin_preview_bg=“ av-desktop-hide=“ av-medium-hide=“ av-small-hide=“ av-mini-hide=“ av-medium-font-size-title=“ av-small-font-size-title=“ av-mini-font-size-title=“ av-medium-font-size=“ av-small-font-size=“ av-mini-font-size=“ av_uid=’av-bluhc‘][/av_heading]

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1. Waarom steunt u het idee van de Fine Food Days Cologne?

2. Wat betekent Fine Food, oftewel „lekker eten“, voor u?

3. In hoeverre is het voor Keulen en omgeving belangrijk om de aandacht
ook aandacht te vestigen op onze geweldige keuken en culinaire diversiteit?

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ANTWOORD
BETTINA BÖTTINGER‘ link=’manually,https://finefooddays.cologne/die-botschafter/#boettinger‘ link_target=“ size=’medium‘ position=’center‘ label_display=“ icon_select=’no‘ icon=’ue800′ font=’entypo-fontello‘ color=’light‘ custom_bg=’#ffffff‘ custom_font=’#000000′ av_uid=’av-jpawmvbh‘ custom_class=“ admin_preview_bg=“]

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ANTWOORD
WOLFGANG BOSBACH‘ link=’manually,https://finefooddays.cologne/die-botschafter/#bosbach‘ link_target=“ size=’medium‘ position=’center‘ label_display=“ icon_select=’no‘ icon=’ue800′ font=’entypo-fontello‘ color=’light‘ custom_bg=’#ffffff‘ custom_font=’#000000′ av_uid=’av-jpawmvbh‘ custom_class=“ admin_preview_bg=“]

ANTWOORD
DENIS SCHECK‘ link=’manually,https://finefooddays.cologne/die-botschafter/#scheck‘ link_target=“ size=’medium‘ position=’center‘ label_display=“ icon_select=’no‘ icon=’ue800′ font=’entypo-fontello‘ color=’light‘ custom_bg=’#ffffff‘ custom_font=’#000000′ av_uid=’av-jpawmvbh‘ custom_class=“ admin_preview_bg=“]

ANTWOORD
PROF. DR. INGO FROBÖSE‘ link=’manually,https://finefooddays.cologne/die-botschafter/#froboese‘ link_target=“ size=’medium‘ position=’center‘ label_display=“ icon_select=’no‘ icon=’ue800’ font=‘entypo-fontello’ color=‘light’ custom_bg=‘#ffffff’ custom_font=’#000000′ av_uid=‘av-jpawmvbh“ custom_class=“ admin_preview_bg=“]

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Keulen heeft zich de afgelopen jaren culinair enorm ontwikkeld. Dit geldt niet alleen voor het sterrensegment, maar is ook op veel niveaus en in veel stadsdelen te vinden en te proeven. Dat vertegenwoordigers zich nu bundelen is dan ook een logische stap en maakt nieuwsgierig naar ontdekkingen.

2. Lekker eten is voor mij dagelijkse kost. Ik let op goede producten en kook heel graag. Dat ontspant me. Ik blader graag in kookboeken en ben altijd benieuwd naar nieuwe recepten.

3. Keulen wordt graag gereduceerd tot carnaval en vriendjespolitiek. Goede restaurants maken deel uit van de cultuur van deze stad en zouden meer aandacht moeten krijgen.
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www.bettina-boettinger.de

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[av_heading heading=’Antwoorden van Wolfgang Bosbach‘ tag=’h2′ link_apply=“ link=’manually,http://‘ link_target=“ style=’blockquote modern-quote modern-centered‘ size=’34‘ subheading_active=’subheading_below‘ subheading_size=’24‘ margin=“ padding=’30‘ color=’custom-color-heading‘ custom_font=’#000000′ custom_class=“ admin_preview_bg=“ av-desktop-hide=“ av-medium-hide=“ av-small-hide=“ av-mini-hide=“ av-medium-font-size-title=“ av-small-font-size-title=“ av-mini-font-size-title=“ av-medium-font-size=“ av-small-font-size=“ av-mini-font-size=“ av_uid=’av-21burk‘][/av_heading]

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1. Als opgeleide kruidenier heb ik sinds mijn jeugd een nauwe band met voedsel en weet ik goed eten te waarderen. Hoewel ik geen klassieke fijnproever ben, verheug ik me elke keer weer van harte over een goed menu. Of het nu van een schoonmoeder of een sterrenchef komt, is niet doorslaggevend. Kwaliteit en creativiteit zijn doorslaggevend.

2. Eerlijk gezegd moet ik toegeven dat ik te vaak te weinig tijd heb om rustig en in alle rust een maaltijd te nuttigen. Des te meer verheug ik me op een werkelijk goed maal, in een aangename sfeer, met leuke mensen. In Frankrijk zie ik elke keer hoe zeer men daar van goed eten weet te genieten. Een mooie instelling, want het gaat toch echt niet alleen om het verzadigen. Het gaat erom wat we ons lichaam goeds willen doen. En niet in het minst om genot.

3. In mijn thuisregio kookt Joachim Wissler, eerder demonstreerden Nils Henkel en Dieter Müller hier hun kookkunsten. Dank aan Thomas Althoff. Maar in de regio zijn er nog veel meer, uitstekende koks - en het is alle moeite waard dat ook zij hun kunnen eens met gebundelde kracht tonen en ik ben er zeker van dat deze feesten van de goede smaak op grote belangstelling zullen stuiten.
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www.wobo.de/

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[av_heading heading=’Antwoorden van Denis Scheck‘ tag=’h2′ link_apply=“ link=’manually,http://‘ link_target=“ style=’blockquote modern-quote modern-centered‘ size=’34‘ subheading_active=’subheading_below‘ subheading_size=’24‘ margin=“ padding=’30‘ color=’custom-color-heading‘ custom_font=’#000000′ custom_class=“ admin_preview_bg=“ av-desktop-hide=“ av-medium-hide=“ av-small-hide=“ av-mini-hide=“ av-medium-font-size-title=“ av-small-font-size-title=“ av-mini-font-size-title=“ av-medium-font-size=“ av-small-font-size=“ av-mini-font-size=“][/av_heading]

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1. U zult lachen: niet vanwege mijn beruchte gulzigheid, maar uit politieke overtuiging. Politieke vooruitgang is er naar mijn mening pas als we de grondslagen van ons bestaan heroverwegen. Bijvoorbeeld afscheid nemen van martelvlees en eindelijk culinair vakmanschap waarderen. Zoals bekend lees ik graag – ook menukaarten. Als een Keulse slager zijn mettworstbroodjes aanprijst als „German Sushi“, kan ik me daar een hele dag om verkneukelen. En als een slager zoals de helaas overleden Peter Metternich in de Südstadt interesse begint te tonen in filosofie en een „filosofische snack“ organiseert, voel ik me in Keulen erg thuis.

2. Veel mensen weten niet hoe ze zich moeten vermaken. Voor mij behoort het zoeken naar goed brood, een heerlijke olijfolie, een fantastische zwemkrab of de ontdekking van een Keulse peperfabriek zoals „Hennes Finest“ tot de levenskwaliteit. Mijn grootmoeder was kok en werd bijna honderd jaar. Van haar heb ik geleerd om goed eten te onderscheiden van domme fabrieks kost.

3. De legendarische, bodemloze lelijkheid van Keulen, verwoest door oorlog en haar bewoners, nodigt regelrecht uit tot escapisme uit het sombere hier en nu. Dus trainen Keulenaren, net als alle kamelen, hun gevoel voor oases. Die heten dan „Moissonier“, „Ox und Klee“, „Aura“, „Locanda“ of „Phaedra“ - ik ben blij dat deze stad een geweldige gastronomische scene heeft, die net zo divers is als haar bewoners.
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[av_heading heading=’Antwoorden van prof. dr. Ingo Froböse‘ tag=’h2′ link_apply=“ link=’manually,http://‘ link_target=“ style=’blockquote modern-quote modern-centered‘ size=’34‘ subheading_active=’subheading_below‘ subheading_size=’24‘ margin=“ padding=’30‘ color=’custom-color-heading‘ custom_font=’#000000′ custom_class=“ admin_preview_bg=“ av-desktop-hide=“ av-medium-hide=“ av-small-hide=“ av-mini-hide=“ av-medium-font-size-title=“ av-small-font-size-title=“ av-mini-font-size-title=“ av-medium-font-size=“ av-small-font-size=“ av-mini-font-size=“ av_uid=’av-2zkphc‘][/av_heading]

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We hebben in Keulen en omgeving zulke geweldige restaurants met hoogwaardig eten, waar ik altijd graag met mijn vrouw en vrienden naartoe ga, want voor mij betekent genieten van eten echte levenskwaliteit. En des te meer verheug ik me erop dat deze restaurants zich nu presenteren aan de burgers van onze regio en laten zien wat ze kunnen. Keulen is met zijn restaurants een „culinair juweel“, waar ik als ambassadeur wil helpen om veel bekender te worden.

2. Mijn motto is „eten en fit blijven – beide moeten kloppen!“. En daarom letten mijn vrouw en ik in het dagelijks leven op de hoogste kwaliteit van eten. Alleen op die manier is gegarandeerd dat ons lichaam precies krijgt wat het dagelijks nodig heeft en gezond houdt. En als dat nog gecombineerd wordt met veel genot, dan hebben we het basisidee van „Fine Food“, wat helemaal niet duur hoeft te zijn. Wij lopen in ieder geval alleen voor „goed eten“ en niet voor slecht eten!

3. Juist Keulen heeft zich de afgelopen jaren op culinair gebied uitstekend ontwikkeld. Veel nieuwe restaurants met zeer uiteenlopende basisconcepten en ideeën zijn erbij gekomen en hebben hun plek gevonden in het culinaire boeket van onze stad. Ik hoop dat deze diversiteit en creativiteit meer bekendheid krijgt bij veel burgers van onze stad, maar ook in de omgeving. „Kom naar Keulen, want hier vindt u gegarandeerd de grootste culinaire diversiteit in Noordrijn-Westfalen!“ en precies daaraan dragen de „Fine Food Days“ bij. Ik kijk er al enorm naar uit.
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www.ingo-froboese.de

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Onze ambassadrice & onze ambassadeurs