In this episode, German chef Sophia Rudolph prepares one of her recent dishes. Sophia was born and bred in Berlin. As a teenager, she moved to France with her parents. It’s there where she entered the culinary world and studied under renowned chef Alain Ducasse among others. Back in Berlin, she quickly turned heads working as sous-chef at Weinbar Rutz for four and a half years and after, she started heading the kitchen at Panama. Her French influences shine through as she always puts produce first and fuses French cuisine with regional produce and beyond. Next to her occupation as head chef, she’s also culinary director of the Contemporary Food Lab. There, she takes care of Panama’s logistics and develops new culinary concepts for clients and in the Lab’s own name.
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