Three Chefs and a Great Idea: A Charity Evening for Up-and-Coming Chefs

On Friday, November 13, 2026, Michael Bauß (kuultivo, Leipzig), Max Heyne (292 Karangahape Road, Leipzig), and Gerd Kastenmeier (Kastenmeiers, Dresden) are hosting a culinary charity evening at the Kurländer Palais in Dresden. All proceeds will go to the “Louis Pasteur” Friends Association of the Dresden Vocational School Center for Hospitality.

The idea for the event originated during a joint study trip to Iceland in May. While discussing the restaurant industry—and in particular, training and the quality of training—the participants felt a desire to provide targeted support for the practical training of aspiring chefs. One of the reasons for this is the limited budget for high-quality food and specialized training materials at the vocational school.
Looking forward to the charity evening at the Kurländer Palais (from left to right): Edward Bledsoe (Chairman of the Friends of the BSZ for Hospitality), Gerd Kastenmeier (Kastenmeiers), and Philipp Steinhoff, Managing Director of Selgros Markt Leipzig, Philipp Steinhoff. (Photo: Sabine Mutschke

A culinary evening with many stations

For 150 euros, guests can look forward to a culinary evening featuring around ten stations. The three participating restaurants will present selected specialties, including Icelandic salmon and char. The Selgros markets in Leipzig and Dresden will provide ham and cheese specialties from their wide range of wholesale offerings and will also support the procurement of goods. Several winemakers, such as the VDP-certified Schloss Proschwitz Winery and the renowned Hilliger Winery from Austria, have also confirmed their attendance. In addition, Wein Wolf GmbH is supporting the event with a selection of wines. The offerings are complemented by specialty breads from bread sommelier Tino Gierig.

The trainees from the Dresden Vocational Training Center for the Hospitality Industry are playing a special role: Five culinary trainees are collaborating with their instructors to organize parts of the evening. The menu includes, among other things, char terrine, salmon fillet with Beluga lentils and fondant potatoes, as well as pumpkin pie with pumpkin seed oil ice cream.

The proceeds will be used to fund specific vocational training projects. These include, among other things, food for sensory evaluations, expert instruction on meat and game butchering, equipment for the teaching kitchen, and software for inventory management. The Friends Association will issue a donation receipt upon request.