Sabine Hueck

Sabine Hueck’s culinary world tour started as the child of German emigrants in her grandmother‘s Brazilian patisserie. It was from her that she learned to adapt recipes from home to the regional factors of new countries, consequently representing authentic and, most importantly, honest fusion cuisine. Nowadays, she is not only known as a colourful ambassador of Berlin’s cooking scene, but she is also in demand when it comes to writing, designing and interior design. This fun-loving hostess spoils her guests with multi-cultural dishes in her studio “Atelier Culinário” in Berlin’s Schöneberg district.
Information and enquiries at:
contact@atelierculinario.de / www.sabinehueck.de, Atelier Culinário, Kyffhäuserstraße 21, 10781 Berlin

This dish tastes and smells of your childhood … Pineapple-yeast ring cake made by my gran. She lived at the beach close to São Paulo….she taught me how to bake. She simply made the best cakes. But because there were no typically German ingredients in Brazil, my gran had to be imaginative and inventive. And she really was! (laughs) She baked typically German bread with cornmeal, for example, or she dried fruit to make it look like rhubarb for a classic rhubarb cake. That’s real fusion cuisine to me!

Baking cakes: do you prefer Brazilian or typically German? I prefer typically German- Austrian. ... I love Viennese and Austrian cuisine, especially when it comes to baking. I got to know many traditional recipes during my work experience in Vienna. When I mixed those with my Brazilian baking skills, the Austrians initially found that impossible (laughs)… but later, I think they quit e enjoyed it.

You’ve looked into many saucepans in the world - which “saucepan” has fascinated you the most? For me, Thai and Peruvian saucepans are always worth a look. Thai cuisine fascinates me because it has experienced little external influence and therefore remained very authentic Peruvian cuisine is the opposite. It’s colourful and heavily influenced.

Who has accompanied you on your culinary journey and had an impact on you to date? All migrants who have to manage with their cuisine and flavours abroad, who have invented fusion cuisine ... and are still inventing it today. My cooking course “Travelling with food” is the most visited course in the studio. This shows that herbs and dishes you bring back from faraway countries are connected with emotions. Authentic cuisine therefore means cuisine with emotions to me. The best “new” fusion recipes are often created from necessity, sorrow or tears. When people have to leave their home and then deal with new circumstances and regional peculiarities to bring a little bit of home to their plates. Just like my gran did. That’s authentic cuisine to me. Recipes have to develop and change over generations, not be freely invented.

To my mind, fusion cuisine demonstrates ... globalisation, i.e. what is currently happening and has always happened in the world. Nothing is invented, but developed by generations through joy and sadness. Nikkei cuisine (Japanese-Peruvian), in particular, that I was involved with in-depth during my two years in Lima, has impressed me a lot. Chef Nobuyuki Matsuhisa, whose complete collection of books I own (laughs), is known as the global pioneer of Nikkei cuisine which is now recognised as “new cuisine”.

It proves that fusion cuisine is the mirror of today’s society.

You decide: Sweet or salty? Food, I prefer salty. Cooking, I prefer sweet. (laughs) Spicy or mild? Definitely spicy. Baking or cooking? I love both equally. But my passion is sweet food. I ran a patisserie on a Brazilian island. Just like my gran. When I returned to Germany, bureaucracy put an end to my sweet creations because I didn’t have a master craftsman’s diploma. That’s how I turned to cooking. But you can also call that fusion: I united what I love: cooking and baking.

Which food touches your soul? Hot, crispy baked dumplings filled with tomato palm heart ragout (Pastel de Palmito) … And which food touches your palate? A ceviche at Callao fish market in Lima is amazingly fresh, juicy, aromatic, spicy and invigorating.

What is your personal super-food? At the moment, it’s my home-made quinoa-linseed crispbread.

Hectic in the kitchen: I get peace and strength from … good organisation and everything in its place. That’s the best foundation for arranged chaos.

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Cheerful hustle and bustle, exuberance, people of all kinds. You can find all that at Atelier Culinário in Berlin. It’s not so much a typical studio... rather a colourful combined kitchen/living room that you’ll never want to leave. A place of well-being. At the centre of these activities is Sabine Hueck who grew up in Brazil. She enchants, thrills and touches all her guests with her honest and emotional fusion cuisine in her studio. Not only her guests appreciate that but increasing numbers of top chefs who organise events at Atelier Culinário.

How important is a cosy and inviting environment during cooking for you? Just as important as fresh ingredients. It’s all about the big picture, creating an experience that triggers emotions.

Are your guests allowed to take of their shoes in your studio? Depends on the dress-code of the evening (laughs).

Interior design? How does that go together with cooking? In a kitchen where people cook, create and eat, the features, the equipment and most of all, the crockery play an important role. For me, everything that helps you express joie de vivre, is really important!

Creativity is indispensable in your various activities. Where do you find inspiration today for your exciting (cooking) creations? By meeting great people and chatting in neighbourhood markets all over the world.

Grilling fish on roof shingles. Where did that idea come from? Cooking in clay moulds is an ancient method. What I like especially is combining elegant Rosenthal crockery with rustic roof shingles. Of course, that will surprise and impress your guests!

So do you see yourself more as an artisan or an artist? Art comes from skills - especially when it comes to cooking. I learned that in Germany.

What made you help with the promotional film for Junto porcelain? Even for my grandmothers, Rosenthal crockery was something very valuable. Other children collected toys, I collected crockery. “Junto” means “together”. It unites two different materials: fine porcelain and ceramics. I think it’s really exciting when different things come together in harmony. That’s also the concept of Atelier Culinário.

What does a perfect cooking evening look like for you? On a perfect cooking evening, GOOD food unites people. Guests who didn’t know each other, leave as friends. The cooking style, the atmosphere and even the crockery and decoration have to match. When, at the end of the evening, guests say how much they’ve enjoyed themselves - that’s when it’s a success for me!

Free spirits, creative people, colourful human diversity: You unite everyone at one table. What’s your secret recipe? A secret recipe? (laughs) I just love being a hostess, bringing people together. I believe my guests notice that.

To me, cooking in my studio is … my job, my passion, open-mindedness, creativity and inspiration for new things.

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"Food unites people on a perfect cooking evening."

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