The German Food Revolution

Jan Hoffmann, the first German Michelin-star vegetarian chef, explores the quiet food transformation that celebrates a return to German origin produce with gourmet options to choose from

- Jan Hoffmann

IF YOU HAD ASKED A GERMAN what he’d rather spend his Benjamins on just a few years ago, the likely answer would have included cars or accommodation, not food. However, in a post-Dieselgate-era, in which most young urban adults don’t even possess a driver’s license, in times where urbanisation trends drive single-person households out of their kitchenettes into third grade restaurants, where zeitgeist recognises the necessity of social responsibility and its connection to our approach to food, we can finally (but softly) speak of a paradigm shift.

Food is beginning to receive acknowledgement within the German perception. The status symbols for millennials has changed today as they have access to experience, travel, information, and most importantly, a range of food. As one of our younger restaurant guests put it, “The Jerusalem artichoke is our generation’s Mercedes Benz.” It took me a while to understand what he was saying.

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