Theme: Breaking Ground

In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized (subject to certain rules and regulations).

Markthalle Neun
Eisenbahnstrasse 43-45
Berlin, Berlin, 10997
Germany

Billy Wagner

Billy Wagner grew up in Bavaria near the town of Nuremberg and also made his first steps into gastronomy there. He soon discovered his passion for all things with wine and eventually accepted a position as sommelier for Monkey’s Plaza in Duesseldorf. It was also during that time that he began developing different wine concepts. From 2008 until 2014 he served as host and sommelier at “Rutz - Restaurant & Wine Bar” in Berlin, together with Marco Mueller. Under their joint management “Rutz Restaurant & Wine Bar” received its 17th Gault Millau Point (out of 20 possible points) in 2010. In March 2014 Billy left Rutz in preparation for his own restaurant, “Nobelhart & Schmutzig”, which opened in 2015. Billy has won several awards, including: “Best Sommelier of Berlin 2010” and “Sommelier of Year 2012”, which is awarded by the international gastronomy magazine Rolling Pin.

Luise Körner

Together with a team of young farmers, cooks and volunteers, Luise is running a field the size of 2000m˛ in Berlin. Driven by the question how we all can meet ends with our personal share of arable land, Luise practically explores and shares the experiences within the project online. Luise also is a communications manager at ARC2020 working towards greener and fairer farming policies in the EU. She was part of the organizational team of Berlin’s big annual “Wir haben es satt!” (“We are fed up with agri industry!”) demonstrations and arranged meetings between citizens and Members of the European Parliament to discuss the future of the Common Agricultural Policy within the framework of the “Go Meet A Deputy” campaign. Luise was born in Berlin, where she grew up and studied at Humboldt University. She is part of Campaign Boostcamp Germany, a training program for the next generation of NGO Campaigners.

Martyn Heyne

Berlin based composer Martyn Heyne has steadily grown a reputation for both his musical output and as a live musician. With Heyne’s solo material, expect a lush otherworldly sound built with ease from a single electric guitar; accompanied sometimes by drum machine and synthesizer. Progressively deepening over time, Heyne creates a hypnotic and intimate sound world out of a restricted palette. Recent collaborations have seen Heyne recording and touring extensively with 4AD’s Efterklang and other like minded artists such as Peter Broderick and Nils Frahm. Classically trained at the Conservatory of Amsterdam, the German born musician established Lichte Studio on moving to Berlin in 2009 and has since attracted an impressive roster of international bands such as Lubomyr Melnyk, The National, and Orcas to the studio.

Melanie Kröber

Melanie, has dropped her career as a market researcher in 2012 to follow her passion, which is cheese. She moved to a farm in Somerset to learn cheesemaking from one of the most renowned cheesemakers on the British Isles, Mary Holbrook. Inspired by her story and cheeses, Melanie decided not to make cheese, but to work for Neal's Yard Dairy, a company that sells farmhouse cheeses from around Britain and Ireland, amongst others Mary's cheeses. Straight after coming back from the farm and some cheese travels around the world, Melanie became a cheesemonger. Thus she keeps in touch with cheesemakers, such as her friend Mary Holbrook but also stays in close contact with cheese. She is now one of the Managers of one of the Neal's Yard Dairy shops at Borough Market in London.

Semi Hakim

Semi graduated from Haliç University Tourism Management in Istanbul in 2010 and joined the Culinary Arts Academy afterwards. After gaining experiences in Istanbul’s kitchens, Semi started his training under spanish Gastro Sergio Arola who runs a 2-Michelin starred restaurant. Returning to Istanbul in 2012, Semi collaborated with the Institute of Creative Minds and started the Gastronomika Project which aims to reidentify the Anatolian Cuisine in an interdisciplinary way unifying chefs, architects, designers and historians. It became nationally and internationally acknowledged due to collaborations with BulliPedia Project and the Nordic Food Movement. In 2013, Semi became the HEAD of Operations in Turkey for Kitchen Guerilla which is an international, independent organisation of chefs based in Hamburg aiming to put cooking back to the centre of social life.