What happens when six top chefs explore one of the world’s most fascinating food capitals?

Alexander Herrmann and his team took on the challenge of discovering Korean cuisine and finding ways to adapt their Franconian dishes to local ingredients, tastes, and eating habits. The result was something entirely new that brings East and West together and opens up fresh perspectives for everyone involved.

Discover below the content and highlights of all 5 days of the Alexander Herrmann World Tour! Authentic. Flavorful. Ambitious.

The first surprise came at Seoul airport: everything went much faster than expected. Whether this was due to good preparation or the Korean infrastructure always functioning more smoothly than the German one, it wasn't clearly discernible. But the main thing is that it works.

So there was enough time for a brief introduction: local tour guide Kymin Kim meets star chefs Alexander Herrmann and Tobias Bätz, food scout Joshi Oswald, Michi Seitz (head chef at Nuremberg's Restaurant Imperial), Anja Kirchpfennig (gastronomic director of the Wirsberg Restaurant Aura), and Paul Herrmann, who has just completed his chef training and is taking the opportunity to explore the world of Korean cuisine with his father and his team. And of course, everything will be professionally documented by the Korean film crew and by food photographer Pieter d’Hoop, who is traveling especially from Belgium and joins on the third day.

After a short rest at the hotel, it's straight back to work: Meet & Greet with the team at the Fissler Korea Office. The Korean team is very pleased to finally meet global brand ambassador Alexander Herrmann in person. And Alexander Herrmann can hardly wait to try out the Solaryme and Idar S. products exclusively made for Korea.

Of course, the Fissler Korea office also has its own kitchen. Normally, this is where recipes are developed and cookware is tested, but today it is all about content production.

There is also planning for the major event at the end of the trip: top Franconian cuisine meets Korean culinary culture. No one knows yet exactly what will come of it. The next few days are all about inspiration, discovering and tasting the differences and similarities, and professionally turning creative ideas into recipes that also work on a larger scale.

The inspiration happens mainly on the palate. The culinary highlight of the first day is the famous Korean fried chicken. But of course, the professionals do not just let it be served to them; they make their way into the kitchen and find out what matters in the preparation. Will they be serving Franconian fried chicken with soy sauce on Friday evening? We are excited to find out.