"Increasingly I aim to work with reduced means … enveloped in a naturally inspiring surrounding. This can mean spending a few days on a beautiful estate in the countryside and working with what I find. This is how fennel blossoms dipped in chocolate from a vineyards’ edges are born, how fresh service-tree fruit in milk chocolate from the tree in the yard and Dirndl marzipan come about, this is how juniper chocolate and candied mint from woods and pastures are created."
"... gradually the vision and plan took shape to turn whole cities and regions into confectionery delicacies. Step by step: networking with urban ecologists, organic farmers, and professional connoisseurs at hand; collecting, buying, processing; documenting the whole creation process on video leading up to the grand finale of an aromatic feast of savory and relish."