SCHÖNE.DIENSTE is a consulting company for the food and gastronomy industry based in Berlin. From idea to implementation, I develop food concepts with a special emphasis on VEGETABLES, but I am not a vegetarian. I am all about incorporating the client’s structure and environment. I love naturalness and sustainability, with an emphasis on themes that span multiple topics.
A small selection of showcases
Concepts & Projects
Campaign & Canteen Food Concept
MEAT ONCE A WEEK – Healthy & sustainable eating without compulsion and a guilty conscience
Global meat production is a significant factor in climate change. Schöne.Dienste offers an easy-to-implement adaptation of everyday diets with Meat Once A Week that focuses on giving something a try and inclusivity, rather than radical renunciation and idiological trench warfare.
- After initial consultation with Schöne.Dienste/MOAW, EAD Darmstadt introduced the Meat Once a Week concept in 16 school canteens.
- Successful conversion of the “Globus” canteen at the company headquarters in St. Wendel to “lots of active vegetables and less meat”.
Art & Food Experience
Does Colour Taste? – A Perception Dinner
DCT? is a bold project on the question of how we perceive food. During the dinner, I will accompany you through the different courses and try to explore our perception of food more closely with you.
How do you feel – if colour becomes a part of you?
Concept
“Lentils: The recipe against world hunger”
Famine and food shortages continue to be a deadly and commonplace problem in many countries around the world. In 2019 alone, 690 million people went hungry worldwide. In the film “Lentils: The Recipe Against World Hunger”, I explore the question of whether lentils as a protein-rich food can provide the solution. Spoiler: The answer is “Yes!
Gastronomy Concept
Zoo Food-Konzepte: Gastronomie im Tierpark neu denken
Isn’t it absurd that we go to the zoo to admire animals, but are then served meat from factory farming at the chip shop? The concept of gastronomy in the zoo addresses this problem and relies on the idea of producing food for visitors and animals from identical raw materials.
Event
Pink Ribbon Gala Event Formats for Estée Lauder Companies
From a cellar bar to a gala event – at the request of Regina Schilcher (PR & Communications for Estée Lauder), Schöne.Dienste developed a new and innovative event format with Anton Mosimann as the star chef for Estée Lauder Switzerland’s “Pink Ribbon Night”.
Following the succes of the recent Pink Ribbon event in Zurich, I should like to take this opportunity to thank you for the part you played during the early planning states of the project.
Schöne.Dienste
Selected References
In a goal-oriented manner, Ms Schöndienst combines what is desirable with what is feasible in practice. That’s what the industry needs!
Thank you very much for your special commitment and inspiration for GLOBUS!
Schöne.Dienste
Media & Press
Schöne.Dienste
Seminars & Lectures
Beate Schöndienst – About me
Apprenticeship as a cook ( 3 years) at the Kempinski Hotel Atlantik, Hamburg, 2 Michelin stars
3 year collaboration with Anton Mosimann in London and at the Dorchester “The Terrace Kitchen”, 2 Michelin stars
2-year collaboration with Rainer Wolter at Hotel Prem, 2 Michelin stars
Food designer & chef at Arnold Zabert, founder of the Zabert/Sandmann cookbook publishing house.
Development of the magazine “Die leichte Küche” and the cookbook “Die Kunst des Geniessens”.
Freelance Food Designer in New York
Advanced training in art and graphic design
Development of bodysigns – a reusable jewellery that lies on the skin with cream
Special Edition for the Pink Ribbon Gala by Estée Lauder Companies
Development of “Kunst für Kinder” and a music kindergarten in Hamburg.