FOOD-BLOG AWARD 2016 – DAY 2
And the winner is
There are only a few things that could make me not ignore the alarm going off at 7:00 in the morning. A bombastic breakfast. Finally going to the toilet, knowing you can't go back to sleep anyway. Winning the lottery. Or, as in this case, the pool of a luxury hotel in Berlin. Yep, that's a good reason to hop out of bed. By now, their lordships have caught up with us women at the Hyatt, and Patrick joins us in the crystal clear waters above Berlin's rooftops.
It's no secret that our dear Christoph loves his trade more than anything. Still, his expression is priceless when the words "salad challenge" are mentioned at breakfast: The saying, pleased as Punch, doesn't do it justice, this man is fired up like a charcoal grill! No wonder - a shopping basket of over €1,000.- makes even me itch with anticipation. It is beckoning at "Warendorf Küchen" at the Kurfürstendamm, and Antine, Christoph and the other bloggers visit the place on Saturday. Here, Mark Allison, Director of Culinary Nutrition at Dole, stands in one of the numerous show kitchens between huge amounts of fresh fruit, vegetables, alluring tropical bananas in coconut crust and crostini with balsamic strawberries. He explains how very important a healthy daily diet is and how much vegetarian and vegan options can contribute. Christoph's salad challenge fits perfectly into the discussion: The creation of a healthy Asian-style salad. 40 minutes to finish, a variety of ingredients to choose from, cooking in teams. Every which way the people cut, chop, fry and stir their hearts out.
And as if it were the easiest job in the world, with Antine's and Ina's (insists.blogspot.de) help Christoph conjures up Poached Cinnamon Chicken on Black Quinoa Pineapple Salad with Roasted Pumpkin and Subtle Pomegranate Dressing. Truly a sight to behold. Meanwhile, Melitta holds a seminar about coffee roasting nearby. Coffee beans are roasted on site and their delicious aroma wafts through the rooms, while the different coffee varieties and their specific characteristics are carefully examined. Our coffee fetish is more than satisfied.
If you ask yourselves what Niko, Patrick and I were up to during these activities - that's what you'll find out very soon here on Whats-Cooking, promise ;-) A hint: It's about food, lots and lots of food. So much food that, when my glance falls upon my cocktail dress that evening, I seriously doubt it provides enough room for me.
Somehow it works out in the end, and not much later I am flanked by my polished colleagues, holding a plum cocktail in my fist (quickly replaced by a wheat beer. So German. But shush).
It could be expected that an official awards night is as stiff as a poker, Miss Manners and all that. In this case that's just a stereotype. Nominees, organisers, judges, journalists and representatives of large brands are anything but uptight and happily bustle about. People laugh, joke and cheer to good times. At that moment, the large double doors of Ballroom B are opened and the award ceremony begins.
We're sitting like popping corn in a hot pot, the large stage in front of us, the taste of excitement in the air - and I realise my little heart is beating a bit faster. Reminds me of graduation. Only with more food. And nicer ceiling lighting. And alcohol. Thank God. A quick sip of champagne (author's note: a glass) to calm the nerves.
In the end we leave the room as satisfied runner-up. Second place!! Half way up the podium! Silver! Amazing! Whats-Cooking is our lifeblood, our baby. It took its first steps, earned its first badge. Mum and Dad are as proud as peacocks. Naturally, at dinner we pop more corks. And what would we be without a winner's gin and tonic to celebrate the day? Or two.? Let me tell you this: A very long night followed. As for the details, they are trade secrets
