JRE collect 25,000 euros for a good cause

BONN. The JRE & Friends Charity Kitchen Party on 24 March at the Redoute in Bonn was a complete success: a total of 25,000 euros was raised for the newly established JRE-Deutschland Foundation. This was also good news for "Acker e.V.", which received a cheque for this amount.

Six top chefs from Jeunes Restaurateurs Germany spoilt the guests at the JRE & Friends Charity Kitchen Party in the historic "La Redoute" in Bonn: alongside local hero Matthias Pietsch ("Redüttchen", Bonn), Andreas Widmann ("Widmann's Alb.Leben", Königsbronn-Zang), Markus Pape ("Meisenheimer Hof", Meisenheim), Nicolai Wiedmer ("Eckert", Grenzach) and Alexander Wulf ("Troyka", Erkelenz) as well as JRE Germany President Oliver Röder ("Burg Flamersheim", Euskirchen) served delicious dishes. JRE partners FrischeParadies, Parmigiano Reggiano, Rungis Express and Julius Meinl also made their culinary contribution with caviar, pasta from the cheese wheel, burrata and a coffee bar. "Heinz Wagner Sekt", "Middendorf Weine", "Cà dei Frati - Vinissimo Weinhandels mbH" and the wineries "Meyer-Näkel", "Felix Mayer", "Wittmann", "Axel Bauer" and "Dr Loosen" provided the perfect accompaniment. "All members, partners and suppliers have put themselves at the service of the good cause, made their products available free of charge and worked without payment - for which they deserve a big thank you," explains Röder.

The event kicked off at 2 pm with an aperitif, finger food and oysters from FrischeParadies. Half an hour later, all guests were officially welcomed and the first courses were served: From Widmann's "Pork belly with lentils and spaetzle" to Wiedmer's "Salmon tataki with mustard seed salsa, sorrel and cucumber" to Pappe's "Tartare of Glan beef" with Asian flavours and Pietsch's "Breast of guinea fowl, crispy roasted, with its own ravioli, glazed peas, smoked eel and fermented rhubarb" to Wulf's "Okroschka with miso yolk, yellowtail mackerel and ama ebi" or Röder's signature dish "Herrengedeck" - each dish was a highlight in itself. There were also culinary contributions from Parmigiano Reggiano and Rungis Express. "The atmosphere was fantastic, mainly thanks to our wonderful guests, but of course also to all our colleagues who cooked with us and travelled hundreds of kilometres for the event. It's always great to be able to create and experience such culinary experiences together with like-minded people," summarised host Matthias Pietsch.

And the JRE & Friends Charity Kitchen Party was also a complete success from the perspective of the newly founded JRE Germany Foundation. With the Foundation, the association of young top chefs is committed to healthy nutrition, education and sustainability. "The 25,000 euros we raised will go to 'Acker e.V.'," says Röder. The non-profit organisation has set itself the goal of promoting greater nutritional awareness among children and adults. "With programmes such as the 'GemüseAckerdemie', 'Acker' teaches children valuable knowledge about food and raises awareness about healthy eating. The initiative therefore fits in perfectly with the objectives of the JRE Germany Foundation," says Röder, explaining the choice of donation recipient.