The book.
Culinary diversity, internationality and innovative ideas can only be found in a few places in Europe as pronounced as they are in Berlin. Gastronomy and startups transform the world’s view on the city. A new “ecosystem” has transformed in the food industry, that magnetically attracts talents. Young authors examined the entrepreneurial spirit of the city. They have had many conversations and interviews with various inspiring restaurateurs, but also with startups and networkers that are part of Berlin’s food scene. Even if there’s only a small selection of those had a chance to speak in this book – as a reader, you will learn a lot about the personal drive of people who have shaped the image of Berlin.
A little appetizer
Ercan Yaşaroğlu
Café Kotti
“This is where you learn about global realities”
Ercan Yaşaroğlu always has his eye on one of Berlin’s social flashpoints from inside his “Café Kotti”. Its cultural diversity is where he feels most at home.
Tim Raue
Restaurant “Tim Raue”
“We want to achieve consistency – as a business too””
Tim Raue in conversation about personal energy, creativity, team spirit, profitability and alternatives in the gourmet restaurant business.
Lale Yanik und Arzu Bulut
Osmans Töchter
“We want to familiarise our guests with the concept of sharing”
Lale Yanik and Arzu Bulut are “Osmans Töchter”. Both of them are doing away with clichés about Turkish cuisine in Prenzlauer Berg
The book.
Frédéric Schumacher (Editor): “Gastro.Startup.Berlin” | Price 22 Euro | 100 Pages| Brochure | ISBN: 978-3-9817242-7-1
Order at your local bookstore, at Amazon or directly here.
