Professeur de Cuisine

AWARD WINNERS

AWARD WINNERS 2018

EXCELLENT CULINARY ART
Christopher Kostow,*** The Restaurant at Meadowood, St.Helena, USA

“The art of cookery is naturally about taste – but outstanding food is more than that. Christopher Kostow proves that award-winning cuisine goes beyond creating exciting dishes and harmonious combinations of ingredients. The art of cookery is about responsibility: Kostow demonstrates his social commitment by promoting cultivation of regional products and researching and verifying the origins of the ingredients he uses very thoroughly,” explained Eckart Witzigmann, announcing the jury’s decision.

INNOVATION
Astrid & Gastón Acurio, Astrid & Gastón,Lima ,Peru

 

 

“Astrid Gutsche and Gastón Acurio are no ordinary restaurateurs: With the courage to restore the original idea of ​​haute cuisine with local ingredients and recipes, they are the culinary world of an entire country. Gastón Acurio focuses on the fundamental values of cooking: quality, creativity and regionality. His social commitment, which aims to use culinary creations to develop his country into a brand and lead it to prosperity, merits the award for the ‘Innovation’,” explained Eckart Witzigmann, announcing the jury’s decision.

CREATIVE RESPONSIBILITY
Union Square Greenmarket & Günter Seeger,* NYC

 

 

The Union Square Market is a pioneer of the first hour. Almost two generations ago, he courageously sets a new one for the mainstream

Trend against: fresh, good, sustainably cultivated products instead of "plastic food" - and that in the middle of the metropolis. This idea sets the market and it makes school. He manages to expand his offer and increase his level to this day. Without Günter Seeger, the green markets would not be what they are today. Growing up in the Black Forest with its diverse products and markets, the cook still helps farmers in the USA with advice and action. He brings her best products on the plate. He does not put them in the service of "his kitchen", but he uses his cooking skills to help the products to their optimum taste. He combines this unmistakable signature with an extraordinary sense of atmosphere and dramaturgy: a menu by Günter Seeger is nothing more than "Sgt. Peppers "on the plate - bright, clear and captivating.

The pioneers Union Square Market and Günter Seeger point the way to inspiring, sustainable and tasty food.

ART OF LIVING
Danny Meyer & Suzanne Cupps,
Union Square Hospitality Group & Restaurant Untitled  Whitney Museum, NYC

 

 

Young, urban gastronomy based on fresh regional products

“Suzanne Cupps and Danny Meyer represent a young urban gastronomy that skilfully combines creative culinary art and modern hospitality,” explained Eckart Witzigmann, announcing the jury’s decision. “Their focus on simple natural ingredients from across the region, cultivated in the most sustainable way possible, is 100 percent in line with the ECKART philosophy.”

Danny Meyer is an entrepreneur with a feel for strong concepts and quality. He heads the successful Union Square Hospitality Group, which includes some of the most popular and successful restaurants in New York City, including the Union Square Cafe, the Gramercy Tavern and The Modern at the MoMA. His restaurants offer more than just good food; he creates an exceptional experience for guests of all generations, not just for a specific target group. His restaurants are places where people come together to enjoy themselves. He finds spaces and opens them up to new possibilities: It is thanks to him that museum gastronomy has embraced a young and attractive cuisine.

A good example of this is the Whitney Museum, home to the “Untitled” restaurant, where Suzanne Cupps has been chef since 2017. As Union Square Hospitality Group’s only female executive chef, Cupps brings a breath of fresh air to the museum and its cuisine. In a casual but elegant atmosphere, she presents subtly aromatic dishes based on fresh and sustainably-cultivated seasonal products. After graduating, the up-and-coming chef initially wanted to be a maths teacher. Now, she brings her sense of clarity and precision to the kitchen, where her gentle and respectful handling of basic products has created her own inimitable style.

 

Alumni Alice Waters

 

 

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.

 

Pressrelease: download ECKART 2018 award ceremony in New York 

  

download

photographer Michael Tinnefeld

download

photographer Michael Tinnefeld

download Eckart Witzigmann & Dr. Nicolas Peter 

member of the Board of Management of BMW AG, Finance, and partner of the ECKART

photographer Michael Tinnefeld

download

photographer Michael Tinnefeld

download Danny Meyer & Suzanne Cupps

photographer Michael Tinnefeld

download Suzanne Cupps

photographer Michael Tinnefeld

download Astrid Gutschein & Gaston Acurio

photographer Michel Tinnefeld

download Christopher Kostow

photographer Michael Tinnefeld

download Marcel Van Doyen Union Square Greenmarket

photographer Michael Tinnefeld

download Günter Seeger

photographer Michael Tinnefeld

download Alumni Alice Waters

photographer Michael Tinnefeld

download

Award Winners 2017

It is the first time that the ECKART will be presented outside of Germany and marks the beginning of its world tour. The award ceremony for the ECKART 2017 will be held in Paris, with the next stop in New York City.

EXCELLENT CULINARY ART
Alain Ducasse, Paris

 

“Alain Ducasse embodies a culinary philosophy that is very similar to my own. Preparing food is first and foremost a craft for him: The product takes centre-stage, with no room for airs and graces in the kitchen,” said Eckart Witzigmann, commenting on the jury’s decision.

Alain Ducasse represents the revival of haute cuisine unlike any other and makes the product the focal point in a radical way. He is the first chef to create and serve an all-vegetarian menu worthy of three stars. Ducasse thinks far beyond the plate. Food is for him a fundamental need with the status of a civil liberty.

Alain Ducasse is the only chef to have earned the highest accolade of three Michelin stars for three different restaurants: “Le Louis XV” in Monte Carlo; “Le Plaza Athénée” in Paris and the “Alain Ducasse at the Essex House” in New York City.

With an approach more prêt-à-porter than haute couture, Ducasse started out opening bistros in his name without aspiring to the level of a starred restaurant. In this way, he was able to share his culinary philosophy with a wide audience. Today, he operates 26 restaurants worldwide.

 

INNOVATION
María Marte,**El Club Allard, Madrid

 

The renowned Eckart Witzigmann and his international jury awarded the accolade in honour of Marte’s extraordinary career path from dishwasher to Michelin-starred chef, and of Orlando’s bold decision, as a manager, to support her from the very beginning.
María Marte’s cuisine stands for an innovative concept that melds contemporary cooking methods with Caribbean elements to create a fascinating Mediterranean-Latin-American fusion. Outstanding flavour combinations and original presentation are her trademark and, in collaboration with her sponsor Luisa Orlando, managing director of El Club Allard, she is realising her dream of young, exciting cuisine coupled with superior dining culture.
Born in the Dominican Republic, María Marte is linked to Spain’s Luisa Orlando by a unique story. After immigrating to Spain in 2003, Marte took on a job as a cleaner and dishwasher at El Club Allard, though her ambition from the outset was to become a chef. Defying hurdles and prejudices, she managed to fight her way into a job as kitchen assistant. Already in 2006, she became the right-hand woman to chef Diego Guerrero, who was awarded the restaurant’s first Michelin star in 2007 and its second in 2011. However, in the wake of Guererro’s unexpected departure in 2013, managing director Orlando decided to take a bold and unprecedented step: defying all doubts, she appointed the erstwhile dishwasher María Marte to head chef. Their success is a testimony to the credentials of both women: together, they have successfully defended the two-Michelin star rating of El Club Allard. Moreover, Marte is the only female in Latin America today to hold two Michelin stars.
“This story is like a fairytale. But it’s also much more than that: these two ladies have shown that innovation and quality will always prevail. Today, we would like to honour the courage and unbending will with which María Marte and Luisa Orlando have pursued their goals by presenting them with the ECKART 2017,” said Eckart Witzigmann, after whom the awards are named, as he explained the reasons for the jury’s choice.

 

CREATIVE RESPONSIBILITY
Tiffany Persons

 

In 2006, the well-known marketing and music-video director Tiffany Persons travelled to Sierra Leone for the first time to film a documentary. She spent three months living in the rural, diamond-mining mountain town of Kono, where she witnessed the community’s extremely difficult living and working conditions for herself. Impressed by the enthusiasm and cheerfulness of local people in the most adverse of conditions, Persons founded Shine On Sierra Leone (SOSL) in 2007 to raise money for building urgently-needed schools. The organisation has continued to grow ever since: Today, the non-profit SOSL is committed to promoting wider access to education, healthcare, microfinancing and regional culture, and providing sustainable building and agricultural programmes for the communities of Sierra Leone and its people.

 

ART OF LIVING
Christine & Michel Guérard

The name Guérard is synonymous with nouvelle cuisine. In 1974, Michel Guérard and his wife, Christine, opened the “Les Prés d'Eugénie” hotel and restaurant in the spa town of Eugénie-les-Bains. Many of the visitors to the spa were actively looking to lose weight, so Guérard began observing how and what they ate. He soon recognised that diet meals were optimised for their benefits, without any attention to pleasing the palate. Guérard therefore decided to combine his ideas for healthy cuisine with classic French dishes. His recipes focused not only on reducing calories, sugar and fat, but also on enjoyment. “Michel Guérard embodies an approach to cuisine that has since become almost commonplace, but which was revolutionary at the time,” explained Eckart Witzigmann, “chef of the century” and patron of the ECKART award, with reference to the jury’s decision. “His commitment to responsible gastronomy and modern cooking is more important than ever.”

AWARD WINNERS 2016

   

ART OF COOKERY
Andreas Caminada,***Fürstenau

At 33 years of age, Andreas Caminada became Switzerland’s youngest three-star chef and has maintained this high standard at his restaurant at Schloss Schauenstein in Fürstenau since 2010. The top chef from the canton of Graubünden focuses on the original flavour of seasonal alpine products. Unexpected combinations and methods of presentation ultimately unite all elements to form a culinary whole. Since 2016, his foundation “Fundaziun Uccelin” (Romansh for “little bird”) has nurtured individual chef and service talents from home and abroad with the aim of guaranteeing high-quality Swiss cuisine over the long term.

 

 

   

INNOVATION
Dominique Crenn, ** San Francisco

Dominique Crenn combines creativity with tremendous culinary craftsmanship and an inner love of precision. She firmly believes that food can touch people in the same way as a poem, a song or a painting. The menu proposed by French-born Crenn is a poem in itself, with individual dishes hiding behind names such as “Walking deep in the woods”, “The rawness of those soft, swimming creatures” or “As the earth might have something to spare”. In 2012, Crenn became the first female chef in the United States to earn two Michelin stars for her “Atelier Crenn”. In 2016, she was named the “World’s Best Female Chef” in “The World’s 50 Best Restaurants” list.

 

   CULTURE OF LIVING
Viktualienmarkt Munich

 

With around 110 sellers of top-quality food items, delicacies and flowers, the Munich Viktualienmarkt is one of the city’s flagships. Eckart Witzigmann: “The Viktualienmarkt has always been a source of inspiration for me – a place where you find time for a lively conversation. Top-quality products form the basis for good food – and this is what you find above all else at the Viktualienmarkt.” Representing the market as a whole were Elke Fett, from the dried-flower stand “Duftschmankerl”, Manuela Wilkerson, from “Teltschik’s sausage stand”, and Marina Bröckelt, from the delicatessen “Marina’s Feinkost”. Fett: “We are delighted that international cuisine at the highest level is so committed to regional and local products. We are proud of our work and our origins.”

 

   

CREATIVE RESPONSIBILITY AND ENJOYMENT 
(endowed by the BMW Group with 10,000 euros)
Sebastian Copeland, Los Angeles

Sebastian Copeland is a polar explorer, environmental activist, adventurer and award-winning photographer. He has addressed the United Nations and World Affairs Council and released books and films explicitly warning against the impact of climate change – in the Polar Regions and around the world. In February 2017, Copeland will embark on an expedition, traveling from the Canadian mainland to the North Pole across the ice on skis. This will probably be the last expedition on the ice, since the Arctic icecap has shrunk by more than half over the past 30 years, making future crossings impossible.

 

   HONORY AWARD
Julia und Tobias Moretti, Ranggen

 

Actor Tobias Moretti and his wife, Julia, lead a secluded life on a 400-year-old mountain farm on 35 hectares in Tyrol. The couple is actively involved in regional value creation, striving for a long-term increase in general quality awareness and to preserve biodiversity through traditional breeds. For example, the Morettis raise Tyrol’s oldest breed of cattle, the “Tux-Zillertaler” for their own marketing-line. “This award is a great honour for us – but, most of all, it is a call for us to continue in the same direction,” said Julia Moretti in her acceptance-speech. Her husband Tobias Moretti firmly believes there is a future for alpine agriculture: “We were frustrated that even though originality and authenticity have become buzzwords for modern society, it has not been possible to live from that kind of agriculture until now. We wanted to come up with an alternative concept and I think we succeeded.”