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ECKART 2018 award ceremony in New York

Media Information 15 June 2018

ECKART 2018 award ceremony in New York

The BMW Group and the ECKART Academy honour pioneers of responsible cuisine and award prizes for visionary projects

New York. The BMW Group and the ECKART Academy yesterday presented the 2018 Eckart Witzigmann Award, named after chef Eckart Witzigmann (ECKART) for sustainable enjoyment and culinary delights. Approximately 200 guests from sectors of internationally renowned gastronomy, culture and business celebrated the merits of Suzanne Cupps and Danny Meyer (Lifestyle), Astrid Gutsche and Gastón Acurio (Innovation), Christopher Kostow (Great Culinary Art) and the Union Square Greenmarkets (Creative Responsibility) in the Spring Studios in Manhattan. As a surprise, Günter Seeger, pioneer of Greenmarkets, also received the award. The 2018 Eckart Alumni Prize went to Alice Waters.

“At the BMW Group, we firmly believe that diversity in all its facets is the key to new ideas and innovative, sustainable concepts. That is why we support ECKART,” said Dr. Nicolas Peter, BMW AG Management Board Member responsible for Finance, and patron of ECKART, in his welcoming speech. “With the ECKART, we assume social responsibility and, not least through the endowment, we want to initiate lasting change.”

“The ECKART is our thanks to all chefs and restaurateurs and all people who go beyond tasteful creations and set a global example with their visions: They take responsibility and combine enjoyment with sustainability at all levels. Thanks to the BMW Group, it is possible to honour this commitment and motivate other creative minds to follow this example,” says century chef Eckart Witzigmann, the patron of ECKART.

The ECKART recognises outstanding achievements in terms of responsible and sustainable cuisine and healthy nutrition. This year it was awarded for the seventh time in cooperation with the BMW Group. The BMW Group will donate €50,000 per category to a social or sustainable project on behalf of the award recipients. The total endowment of €250,000 reflects ECKART’s place among the absolute top culinary prizes and testifies to the award’s reputation and international significance.

ECKART once again showed its international commitment and continued its world tour:

This year’s focus was on culinary achievements on the American continents. Maximilian Schöberl, Head of BMW Group Corporate Communications and Politics and Bernhard Kuhnt, President and CEO of BMW North America, welcomed the guests on the roof terrace of Spring Studios in the heart of Manhattan. The Farmers Market, which was set up there as a tribute to the famous New York markets, spanned a culinary arc between the New World and the Old World, providing a stage for local, original specialities from the USA and Germany. German winegrowers presented their rare creations. Tiffany Persons, winner of the 2017 ECKART Award for Creative Responsibility, moderated the evening.

The top chefs Daniel Boulud, Anna Bolz, Suzanne Cupps and Günter Seeger then invited guests to a first-class dinner. Hardly elsewhere in the world can culinary fans enjoy a menu in which each course was created and cooked by a different top chef. To the surprise of the guests, the cooks gave insights into their craft by completing serving plates on live cooking stations around the audience.

Another surprise came from two unannounced award recipients: The ECKART for Creative Responsibility also went to Günter Seeger – the German top chef, who always finds his haute cuisine in New York worth a visit at Union Square Greenmarket. Seeger is one of the founders of “New American Cuisine” and promotes the highest culinary art with regional and fresh products. He also collaborates with regional farmers for his enjoyable creations and brings the trend of Union Square Greenmarket from the street to star cuisine.

Alice Waters received this year’s Alumni Award for her project “Edible Schoolyard”. Waters, winner of 2009 ECKART for Innovation, opened the first slow food restaurant with local and sustainable products in the USA in 1971 and is Vice President of Slow Food International. The pioneer in her area founded the “Edible Schoolyard” program in 1995 with the aim of improving nutrition education in American schools. Since then, more than 5,000 school gardens have been built, through which Waters introduces students worldwide to the topic of healthy nutrition and the sustainable use of resources.

The recipients of the 2018 ECKART

2018 ECKART for Lifestyle: Suzanne Cupps and Danny Meyer, New York

Danny Meyer is an entrepreneur with a flair for strong concepts and quality. He leads the successful Union Square Hospitality Group, which includes some of New York’s most popular and successful restaurants such as Union Square Cafe, Gramercy Tavern and The Modern at MoMA. In his restaurants he offers more than good food – he provides his guests with an extraordinary experience. He succeeds in doing this for all generations, not just for a “target group”. His restaurants are places of enjoyment and encounter. He also finds and opens up spaces and possibilities: He was a leading force in bringing contemporary, attractive cuisine to the museum restaurants and cafes.

One example is the Whitney Museum. Suzanne Cupps has been head of the restaurant “Untitled” there since 2017. As the only female chef in the Union Square Hospitality Group, Cupps brings an invigorating breeze to the museum and kitchen. In a casual and elegant atmosphere, she presents subtly aromatic dishes based on fresh and sustainably grown seasonal products. As an aspiring cook, she initially wanted to become a mathematics teacher after her studies. She has brought her sense of clarity and precision into the kitchen and this characterizes her gentle and respectful handling of the basic products to an inimitable style.

2018 ECKART for Creative Responsibility: Union Square Greenmarket and Günter Seeger, New York

Union Square Greenmarket is part of the GrowNYC initiative, which provides sustainable resources in the city of New York. Various markets – called “greenmarkets” – offer fresh and untreated products from local farmers throughout the city. The Union Square market was the first of its kind and was already taking a step against the American fast food mainstream in 1976. Today, the market can be called a trendsetter: The conscious handling of food has established itself in the modern kitchen. Union Square Greenmarket receives the well-deserved award for its mission of giving regional agriculture, and thus over a hundred small farmers from the local area, the chance to sell their high-quality food directly to customers. The ECKART jury also praised the claim to make healthy nutrition accessible to all New Yorkers.

Günter Seeger is one of the founders of “New American Cuisine” and promotes the highest culinary art with regional and fresh products. He also collaborates with regional farmers for his enjoyable creations and brings the trend of Union Square Greenmarket from the street to star cuisine.

2018 ECKART for Innovation: Astrid Gutsche and Gastón Acurio, Lima

Since 1999, after his wife Astrid Gutsche opened his eyes to the local cuisine, Gastón Acurio has been committed to his culture, experimenting with local ingredients: a recipe for success. Since then, both have been looking for interesting new products for the original and creative creations that made their way from faraway Peru and brought the taste of their homeland to the world. Gastón and Astrid started a gastronomic revolution that fundamentally changed Peru.

As entrepreneurs, both recognised their social and ecological responsibility early on: in 2007, they opened the first Peruvian cooking school with a heavily subsidised and therefore only symbolic tuition fee in a low-income district of Lima and gave young chefs from their home country the chance of professional success. The use of regional products for their extraordinary creations shows a deep understanding of sustainability, which is not only a sign for Peru, but also for the worldwide use of resources.

2018 ECKART for Great Culinary Art goes to Christopher Kostow, St. Helena

Christopher Kostow is the third youngest chef and the second from the United States to receive three Michelin stars. For Meadowood he cooked an impressive list of prizes, all of which prove one thing: He is a master of his craft, which he developed as an autodidact. But what makes the award-winning chef so special are not the awards, but the reasons for which he received them: Kostow cooks discerningly, treats the products carefully and selects only the best for his extraordinary creations. Traditional combinations meet culinary inventiveness and are combined with regional products from the Valley as well as seasonal ingredients grown in the garden and selected by hand. Kostov’s boundless curiosity in particular enriches his work, the constantly changing map and the result of his work, which captures the charm of the Napa Valley.

ECKART 2018 Alumni

Alice Waters opened the first Slow Food restaurant with local and sustainable products in the USA in 1971 and is Vice President of Slow Food International. The pioneer in her area founded the “Edible Schoolyard” program in 1995 with the aim of improving nutrition education in American schools. Since then, 5,625 school gardens have been built, through which Waters has introduced students worldwide to the topic of healthy nutrition and the sustainable use of resources.

The ECKART

The BMW Group and the ECKART Academy have been partners since 2012. The partnership is based on the common goal of providing an international stage for healthy nutrition, sustainable cuisine and the responsible use of resources. Together, the BMW Group and the ECKART Academy present the Eckart Witzigmann Prize for outstanding achievements in the categories “Great Culinary Art”, “Innovation”, “Lifestyle” and “Creative Responsibility”. In addition, one project of a former prize winner is awarded each year. The total endowment of €250,000 reflects the reputation and the importance of the award in the absolute top field of international culinary awards. On behalf of the BMW Group, the sum is intended to support social and sustainable projects based on the prize recipients’ proposals. The BMW Group wants to set an example and assume responsibility with the ECKART. Previous award recipients include Daniel Boulud, HRH Charles Prince of Wales, Elena Arzak, Anne-Sophie Pic, Harald Wohlfahrt, Dieter Kosslick, Ferran Adrià, Marc Haeberlin, Joël Robuchon, Alex Atala, Jon Rose, Mick Hucknall, Massimo Bottura, Dominique Crenn, Andreas Caminada, Tiffany Persons, María Marte, Alain Ducasse and many others.

Please contact us if you have any questions:

Corporate Communications BMW Group

Julian Hetzenecker, Business and Financial Communications,

julian.hetzenecker@bmw.de

Phone: +49 89 382-39229

Internet: www.press.bmw.de

 media set Press release

[Translate to Englisch:] Eckart Witzigmann wurde als inspirierende Persönlichkeit mit Hohenemser Wurzeln ausgezeichnet.

[Translate to Englisch:] Vorarlberger Nachrichten 5.10.2017

Die Stadt Hohenems lud gestern erstmals zur Veranstaltung „Wurzeln von Ems“ in den Palast Hohenems. Im Rahmen der Veranstaltung werden inspirierende Persönlichkeiten mit Hohenemser Wurzeln ausgezeichnet. Diese Ehre wurde dem Hohenemser Koch Eckart Witzigmann zuteil. Neben einem Ehrendokument wurde dem Jahrhundertkoch auch ein Kirschbaum symbolisch überreicht.

mehr>>

"Emser Wurzeln"-Award :Eckart Witzigmann awarded as inspiring personality of Hohenems , Austria

Vorarlberger Nachrichten 5.10.2017

Die Stadt Hohenems lud gestern erstmals zur Veranstaltung „Wurzeln von Ems“ in den Palast Hohenems. Im Rahmen der Veranstaltung werden inspirierende Persönlichkeiten mit Hohenemser Wurzeln ausgezeichnet. Diese Ehre wurde dem Hohenemser Koch Eckart Witzigmann zuteil. Neben einem Ehrendokument wurde dem Jahrhundertkoch auch ein Kirschbaum symbolisch überreicht.

mehr>>

For the first time, the ECKART was endowed with €50,000 of prize money for each category

The BMW Group and Eckart Witzigmann welcomed 150 guests of international high-end gastronomy (more than 80 Michelin stars combined) on 21 September 2017 to the Palace of Versailles.

The two partners presented the international Eckart Witzigmann Award (ECKART) for outstanding services to the culinary arts, nutrition and responsible use of resources together for the sixth consecutive year. For the first time, the ECKART was endowed with €50,000 of prize money for each category, to reflect the prestige and importance of the award among top international culinary prizes.

 

Award-winners:

ECKART 2017 for “Art of Cookery”: Alain Ducasse

ECKART 2017 for “Innovation”: María Marte and Luisa Orlando

ECKART 2017 for “Art of Living”: Michel Guérard

ECKART 2017 for “Creative Responsibility”: Tiffany Persons

Alain Ducasse meets Eckart Witzigmann ahead of ECKART 2017

[Translate to Englisch:] Der „Jahrhundertkoch“ und Hermann Bareiss werden mit dem 20.Carl-Friedrich-von-Rumohr-Ring geehrt

Der Carl-Friedrich-von-Rumohr-Ring, der zu den bedeutendsten Auszeichnungen des Deutschen Gastgewerbes gehört, mit dem die Gastronomische Akademie Deutschlands in unregelmäßigen Abständen Persönlichkeiten für besondere Verdienste um die Kochkunst sowie die Hotel-, Tafel- und Weinkultur ehrt, erinnert an den großen deutschen Kunsthistoriker, Schriftsteller, Zeichner und Maler, Agrarhistoriker und Gastrosophen Carl Friedrich von Rumohr (1785 bis 1843).

2017 wird der CFvR-Ring zum ersten Mal in der Geschichte der Ringverleihungen in einer Doppelverleihung verliehen. Die 20. Ringverleihung markiert nicht nur ein Jubiläum sondern ehrt im Besonderen zwei herausragende Persönlichkeiten, die sich schätzen und über viele Jahre freundschaftlich verbunden sind, für ihre beindruckenden Lebensleistungen.

 

 

Prof. Dr. h.c. Eckart Witzigmann

Der „Jahrhundertkoch“ und GAD-Ehrenpräsident wird mit dem Rumohrring geehrt für seine Lebensleistung mit der er internationale Maßstäbe in der Kochkunst gesetzt hat und damit heute und zukünftig nachhaltig das Bewusstsein zum guten Essen maßgeblich beeinflusst hat.  Damit wird die Leidenschaft eines Koches für gesundes, schmackhaftes aber auch genussvolles Essen gewürdigt, dass unser aller Leben ein Stück reicher und vielleicht auch ein Stück besser macht.

Begründung zur Auszeichnung (Urkundentext):

In Würdigung seiner bedeutenden Verdienste um die europäische Kochkunst und der damit verbundenen leidenschaftlichen Förderung des Bewusstseins zur Verwendung guter, nachhaltiger Produkte für gesundes und schmackhaftes Essen verleiht die Gastronomische Akademie Deutschlands, Herrn Prof. Dr. h.c. Eckart Witzigmann „Koch des Jahrhunderts“ in München den 20. Carl-Friedrich-von-Rumohr-Ring

Hermann Bareiss erhält den Rumohrring weil er als Hotelier aus Leidenschaft und Gastgeber mit Stil und Charme, es geschafft hat, das einst beschauliche Kurhotel Mitteltal zu einem der führenden Ferienhotels Europas zu entwickeln und seinen Mehrgenerations-Gästen ein „Ferienzuhause mit Herzlichkeit und Atmosphäre“ zu bieten.  Kulinarisch ist sein Haus und das Restaurant Bareiss (3-Sterne im Guide Michelin) wesentlicher Teil der „Baiersbronner Sterne“. Er hat als Gastgeber, als Hotelier und als Mensch Maßstäbe in der gastgebenden Branche gesetzt.

Begründung der Auszeichnung (Urkundentext):

In Würdigung seiner großen Verdienste, Ferien-Hotellerie mit Herzlichkeit und Atmosphäre als Mehrgenerationen-Konzept zu präsentieren und Kulinarik und Tafelkultur auf Sterne-Niveau zu pflegen

sowie seiner nachhaltigen Förderung junger Menschen in Hotellerie und Gastronomie verleiht die Gastronomische Akademie Deutschlands, Herrn Hermann Bareiss, erfolgreicher Hotelier und Unternehmer in Baiersbronn-Mitteltal den 20. Carl-Friedrich-von-Rumohr-Ring.

„München leuchtet“ in Gold for Eckart Witzigmann

„München leuchtet“  in Gold for Eckart Witzigmann

MÜNCHEN. Bürgermeister Josef Schmid hat die Auszeichnung „München leuchtet -  den Freundinnen und Freunden Münchens“ in Gold an Eckart Witzigmann verliehen.

„Der Wahlmünchner ist eine Ikone der Kulinarik und Vorbild für Köchinnen und Köche auf der ganzen Welt,“ so Josef Schmid bei der Verleihung im Münchner Rathaus. Die Landeshauptstadt verdanke dem Schaffen des Jahrhundertkochs viel internationales Renommee.

Der Bürgermeister schätzt Eckart Witzigmann als den „Urvater moderner deutscher Koch- und Küchenkultur“ und ehrt erstmals einen Spitzenkoch mit dieser höchsten Anerkennung der Stadt"„München war dabei zunächst sein Labor für die neuen Kochkünste. Mit dem Tantris und dem Aubergine wurden daraus schnell kulinarische Tempel und München ein Gravitationszentrum der internationalen Küche,“ veranschaulicht Schmid.

1979 erhielt Eckart Witzigmann mit dem „Aubergine“ als erstes Restaurant in Deutschland drei Michelin-Sterne. Er gehörte so zu den ersten beiden Köchen außerhalb Frankreichs, die diese höchste Auszeichnung erlangten und hat damit den Beginn einer kulinarischen Entwicklung ermöglicht, die bis heute anhält. Viele der heutigen Spitzenköche sind seine Schüler und tragen seine Vision qualitativ hochwertiger Produkte weiter in die Welt.

 

Eckart Witzigmann fördert mit der Witzigmann Academy gezielt gute und bewusste Koch-, Ernährungs- und Lebenskultur. Jahreshöhepunkt dieses Engagements ist seit 2004 die Verleihung des Internationalen Eckart Witzigmann Preises „ECKART“.

In Partnerschaft mit der BMW Group vergibt die Witzigmann Academy jährlich Preise in den Kategorien „Große Koch-Kunst“, „Innovation“, „Lebenskultur“ und „Kreative Verantwortung und Genuss“. Die Preisträger 2016 - Andreas Caminada, Dominique Crenn, der Münchner Viktualienmarkt und Sebastian Copeland.

„Der Nachhaltigkeitsgedanke sowie die Leidenschaft für beste Produkte haben Eckart Witzigmann und die BMW Group vor fünf Jahren zusammengebracht. Wir haben einen kompetenten und kreativen Partner gefunden. Gemeinsam haben wir Ideen entwickelt, um unsere Betriebsgastronomie noch besser, gesünder und nachhaltiger zu machen. Das ist für mich Ausdruck der Verantwortung und auch der Wertschätzung gegenüber unseren Mitarbeitern,“ so Dr. Nicolas Peter, Mitglied des Vorstands der BMW AG, Finanzen im Rahmen der heutigen Preisverleihung.

Seit 1961 wird die Medaille „München leuchtet“ zunächst als ehrendes Geschenk und später als offizielle Ehrung durch die Landeshauptstadt München in den Kategorien Gold, Silber und Bronze verliehen. Die Verleihung der goldenen Medaille ist die höchste Anerkennung für Personen des öffentlichen Stadtlebens und wird nur in besonderen Fällen vergeben.

Mit Gold wurden unter anderem auch Hubert Burda, Zubin Metha, Gerhard Polt und Bernd Eichinger geehrt.

 

 Eckart Witzigmann hatte die Medaille „München leuchtet“ 1991 bereits in Silber erhalten.

 

 

Eckart Witzigmann, receives the "Pro meritis scientiae et litterarum" award for outstanding services to science and the arts

Press Release

Nr. 341 vom 26.09.2016

September 2016

"Chef of the Century" Eckart Witzigmann, receives the "Pro meritis scientiae et litterarum" award for outstanding services to science and the arts.

Munich. Minister of Arts and Science, Dr. Ludwig Spaenle bestowed the accolade "Pro meritis scientiae et litterarum" on Eckart Witzigmann at a ceremony in Munich.

Minister Spaenle praised Eckart Witzigmann for having brought culinary art to Germany, and to Bavaria in particular. In his laudatory address, the Minister said: "A truly great chef requires the creativity and imagination of an artist. But great cuisine also demands a scientist's curiosity and thirst for knowledge. These are qualities that Eckart Witzigmann possesses to a very high degree. I am therefore delighted that I may bestow this award to someone, who so embodies both art and science."

Eckart Witzigmann, who celebrates his 75th birthday this year, was crowned "Chef of the Century" in 1994 by the Gault & Millau Restaurant Guide. This honour has been awarded to no other chefs since that time, and indeed, only four have ever received it.

Through his Witzigmann Academy, Eckart Witzigmann encourages a healthy, conscious culture of cooking, nutrition and living. His aim is to arouse awareness about high-quality food across all social strata. Since 2004, the annual highlight of the work of the Witzigmann Academy has been to award the "ECKART", the Eckart Witzigmann Prize for outstanding culinary art, and for outstanding commitment to lifestyle culture.

Since 2000, the Minister of State for Education, Culture, Science and the Arts has bestowed the "Pro meritis" award for outstanding service to science and the arts. The number of prize winners is strictly limited to a maximum of eight per year.

Numbered among them were Vicco von Bülow, Herbert Rosendorfer, Mario Adorf and Ellis Kaut.

Eckart Witzigmann is the first chef to receive the accolade.