What was your first job as a journalist?
My very first journalistic work was in school — I wrote an essay about gourmet criticism when I was fourteen and received the highest grade. It was the moment I realized that writing and food could belong together.
Later, I reported behind the scenes of the Bambi Awards for Burda, where I discovered how storytelling and atmosphere shape how we experience events. Both moments stayed with me: curiosity first, precision second.
Have you ever used a typewriter?
Yes, I have. My first texts were written on an old Adler typewriter — heavy, loud, and beautiful. Every word needed intention; there was no delete key, only rhythm and focus. It taught me discipline. Writing on that machine felt a bit like cooking — once you start, there’s no undo, only craft.
How is social media changing news?
Social media has turned news into a constant stream — faster, louder, shorter. It rewards emotion over reflection and speed over depth. But it also gave independent creators like me a direct voice. The challenge is to stay human in the noise, to cook and think before posting.
Who's your favorite fictional journalist?
Probably Tintin — curious, brave, and always in the middle of the story instead of watching from a distance. He reminds me that good journalism needs courage and a sense of adventure. And a bit of chaos helps, too.
What does it mean to be a journalist?
To be a journalist means to stay awake — to see, taste, and listen before judging. It’s about telling what’s real, even when it’s quiet. Whether in words, images, or flavors, the task is the same: to make people feel something true.
What's the funniest news-related #hashtag you've seen?
Probably — someone used it for a sandwich review, and it made me laugh. In times where every snack becomes “breaking news,” a little humor helps to stay sane.
How do you prefer to be pitched on stories?
I prefer personal, thoughtful pitches — one paragraph is enough if it’s real. Tell me why the story matters, not just what it sells. I’m most interested in people, ingredients, and ideas with heart. No mass emails, no copy-paste. A good story always begins with respect.
What tools and software do you use to do your job?
I work with a Leica SL2-S — it’s more than a camera, it’s a way of seeing. The color, the depth, the silence of the shutter — it all changes how you look at food. For writing and editing, I keep it simple: WordPress, Lightroom, and good light. The real tools are patience and curiosity.
What's your favorite social network?
Probably X — it’s chaotic, unpredictable, and sometimes brilliant. It reminds me that ideas need friction. I like that it still feels human, even when the algorithms try to take over. Social media can be noisy, but a good thought always cuts through the static — a bit like salt in cooking.
Who do you wish followed you?
Ideally, anyone who still cooks instead of just scrolling. If I could choose one person — maybe Elon Musk. We could figure out how to cook properly on Mars. Without AI, but with taste.
Why did you become a journalist?
I became a journalist because I wanted to understand why food moves people — and how to express that through words and images. Cooking was my first language, writing gave it meaning, and photography made it visible. Journalism connects them all: it’s where taste, thought, and vision meet.
Did you work for your high school newspaper? If so, what did you do there?
Yes, I did. I was always involved in school life — often as class representative — and wrote a piece for the student newspaper about our cafeteria. I suggested that alongside the spicy Bavarian mustard served with Vienna sausages, the school should also offer sweet mustard. The principal actually agreed, and a few weeks later it was on the menu. That was probably my first small success in food journalism.
What story are you most proud of writing or working on?
I’m most proud of a story called Achtsam Kochen — “Mindful Cooking.” It’s not just about recipes, but about the act of cooking as a form of presence. I wanted to show that food can be a way back to ourselves, especially in a world that runs too fast. That story changed how I cook, write, and even think about time.
What advice can you offer to aspiring journalists?
My best advice is to stay curious and never write from a distance. Whether you tell a story about food, people, or culture — experience it first. Smell it, taste it, live it. Authentic journalism doesn’t come from research alone, it grows from presence and empathy.
In today’s world of algorithms and fast content, honesty and depth have become a rare currency. Write about what you truly understand, what you’ve seen or cooked or photographed yourself. Readers can always feel the difference between content and conviction.
When's the best time to pitch you?
Mornings are best — before the kitchen and the day take over. I like to read pitches with a clear head and a cup of coffee. After noon, I’m usually cooking, photographing, or writing, and good ideas deserve full attention.
What's the best pitch you ever got?
The best pitch I ever got came from a farmer’s wife who sent me her own potatoes for a potato salad and told me about her growing methods. She asked me to cook with them. No PR agency, no slogan — just real food, real soil, and real people. That’s exactly where every good story begins.
What's the worst pitch you ever got?
The worst pitch I ever got was for a “revolutionary instant truffle aroma” — a spray that could make any dish smell like fine dining. They even suggested I use it on mashed potatoes. That was the day I remembered why I prefer real ingredients and real stories.
What's your favorite drink?
A classic espresso — strong, clear, and honest. It’s my ritual of focus and reflection. But I also love a cup of Lapsang Souchong, the smoky black tea. Its deep aroma feels like a story by itself, and it even pairs beautifully with certain dishes — especially earthy or roasted flavors.
When you're not at a computer, where are you most likely to be?
When I’m not at a computer, I’m in the kitchen — cooking, tasting, and listening to how ingredients speak. Or I’m behind the camera, chasing light on a plate or in a quiet landscape. That’s where ideas really begin, long before the words appear.
Aside from your own, what's your favorite publication to read?
I often read Vogue for its visual storytelling, The New York Times Food section for its depth and precision, and Falstaff for its sense of European taste and tradition. I also enjoy The Guardian Feast and Kinfolk — both connect food with culture and mindfulness, which is close to how I see cooking and writing.
What's the most common misperception about your beat?
That food journalism is just about recipes or pretty pictures. It’s actually about culture, emotion, and memory — how food connects people and shapes who we are. A good meal can tell you more about a society than a hundred statistics.
