“Cooking Makes Me Horny” GastroInferno Creator Reveals It All

August 7, 2018|Interviews

Sophie Radtke- Gastroinferno.com

hornyIts Mr. Eatler’s great pleasure to to introduce Sophie Radtke, founder and writer of GastroInferno.com! Not a medical disposition! Rather one of the coolest Berlin gastronomy blogs around from one of the coolest ladies in the game. Sophie a 26 year old Bavarian came to Berlin with a hope and a dream to be the leading gastro-freak, cook book lover, kitchen utensil collectors, restaurant groupie and a complete victim of the restaurant industry. With her blog she describes her adventures, always looking for new cool products, restaurants with GastroInferno potential and crazy people in the industry. She is a self described soldier of hospitality with the mission to inspire people for the culinary arts. Along with Mr. Eatler’s favorite poetic quote: “cooking makes me horny” It seems Radtke is more a lover than fighter. Without further ado, Eatler presents, gastro poet extraordinaire, Sophie Radtke.

Eatler: So what do you think is the most important food trend in Berlin right now?
GastroInferno: I would not call this one important, but I’m definitely seeing a lot of Poke joints popping up all over Berlin and Germany. I’m very keen on how this will develop and if this trend is here to stay.

E: In your experience, what is the most annoying thing about writing about food?
G: I’m always hungry when writing – that’s why I eat before.

E: What  do you think is the next big Berlin food neighborhood?
G: That’s a hard one! Everything is possible, but from what I hear Moabit is in the making. I could also imagine that around the north of Chausseestraße the scene will be evolving since a lot of buildings are being finished.

E: What do you think is the greatest fine dining genre there is? Francophile, or Japanophile?
G: For me there is no greatest – of course one could say French is and will always be the greatest. I agree on one hand – but for me it’s even more interesting if there are mixed influences like you can find at Mrs. Robinsons for example.

E: What food trend needs to go away right now?
G: No trend in Germany needs to go away – we even need more cool, new stuff. But we also need the German public to embrace the trends more. There is just one thing I would like to add for all the brunch and breakfast places: Poached egg avocado toast is not exactly a trend, but guys, think of something new – this gets really boring.

E: New restaurant’s biggest mistakes?
G: It depends on the experience people have when opening the restaurant. For total newbies the biggest mistake would probably be to take too little time for thinking processes through and planning the kitchen and digital systems accordingly. Way too much DIY going on out there.

E: Are you ever going to open your own restaurant? If you did what would it be?
Maybe. The emotional part of me says: Definitely. The rational part of me says: Are you crazy? We will see. But in my dreams it would be a small neighborhood joint with cozy sofas, comfort food of all sorts, teatime & coffee, and nice Aperitivo drinks during evenings.

E: Dream dinner party guest list?
G: Its a small dinner party, but one I am dreaming of: Christina Tosi, the American chef, and me! Such a big fan.

E: Anything else you want to share with Berlin, Germany, or the world?
G: Dear Germany, I want more crazy food joints and food products. I also want more people to be brave at contributing to that wish of mine. I also think Whole Foods should open with the exact same products they have in the US. That would be all. Is that too much to ask?

 

hornyNo Sophie, indeed that is not too much to ask. Mr. Eatler would be happy with a Whole Foods as well.  After your passionate dissection of the Berlin gastro scene, and poetic, albeit naughty quotations, its clear that you are both a soldier of hospitality, and a gastro-poet all at once. Catch up with all of the interesting work Sophie does on GastroInferno.

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