Helmut Thieltges' favorite stage is his kitchen. He's one of Germany's top chefs - but doesn't seek the limelight, appear on television, or publish cookbooks. He's an inconspicuous giant of the gourmet scene - with three Michelin stars.
Joel Robuchon was named one of four "chefs of the century" in 1990. He gained 31 Michelin stars since entering gastronomy at the age of 15.
Bocuse was a larger-than-life figure who was known as "Monsieur Paul" and dubbed the Pope of French cuisine. He was instrumental in the revolution of French gastronomy in the 1970s that turned towards healthier eating.
Sebastien Bras said he wants to be "liberated" from the stress of keeping Michelin stars. Bras is the first chef to be allowed to withdraw after several of his colleagues shut their restaurants due to the pressure.
Cult chefs Yotam Ottolenghi and Helen Goh share the recipes behind their restaurants' most popular desserts in "Sweet." DW met them while they were in Berlin to discuss what makes the success of the Ottolenghi signature.
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