Food Talk

Interview with Madeleine Jakits

The editor-in-chief of the FEINSCHMECKER magazine (Hamburg Food Magazine) talks about trends in the food sector, provides insider tips for successful kitchen planning and gives an insight into her favourite foods.

About Madeleine  Jakits

Madeleine Jakits was born in Zurich, Switzerland in 1955. She spent her first two school years in Neuchatel, Switzerland, and the next two years in Bromley, Kent. She graduated from the Oberalster high school in Hamburg, and followed this up with a degree in English and German with Education Science (the latter only as an „alibi“ for the still undecided), resulting in a „1st Staatsexamen“, a particular type of degree in the German education system. Her first salary was earned at TIME LIFE books, which at that time had a German editorial office in the Hanseatic city of Hamburg. She then spent six years as a contributing editor in the food section (sorry, back then it was still the „cooking section“) of the women‘s magazine, „Brigitte“. She has been with the FEINSCHMECKER magazine for food connoisseurs at the Jahreszeiten publishing house since the end of 1988, first as the editor of the wine and kitchen section, from 1994 as the chief writer and deputy editor-in-chief. And editor-in-chief since 1st May, 1997. Apart from good food and wine, her private interests are singing, piano lessons, Italy, wire-haired dachshunds and a 1981 Alfa Romeo Spider.

The interview

Cuisine is becoming ever more international – sometimes Japanese, sometimes Nordic, sometimes Italian or completely regional. What will the next trend be?

M. Jakits: The more „exciting“ the evening news becomes, the more people will long for the familiar, the traditional, even for those wonderful childhood memories. This type of security is also provided by grandma‘s recipes, the so-called traditional cuisine of a nation; in this country the phrase „home cooking“ is often used for this. I also believe that diet styles will become more important – not so much the nationalities of the cuisine. There will continue to be a colourful crossover in the age of globalisation, but with greater choice for vegetarians and vegans.


Your magazine DER FEINSCHMECKER reports on restaurants and cooking chefs, and provides culinary tips for implementation in the home. Do you make publish and articles to consciously deal with the topic of cooking and the kitchen?

M. Jakits: Absolutely. „Practising“ connoisseurs take an interest in the quality and origin of what they eat. For us, every market and every interesting specialty store has a magical appeal, no matter where in the world. That is why we guide our readers to the right places with tips, and devote a whole FEINSCHMECKER chapter to do-it-yourself. We want to cook! Preferably together with others – or at least for others who are dear to us. Connoisseurs tend to feed themselves better than the majority – this has always been the case.

What would you recommend to people who are buying a new kitchen? What do they really need, what should they think about?

M. Jakits: Indeed, there are many things that can go wrong! Those without any experience of planning a kitchen should definitely seek advice – best of all in a good kitchen showroom where professionals are on hand, and who truly think of everything. With all due respect, I would never rely solely on an architect. I say this because what is to be avoided at all costs is having such impressive beauty, and yet in the end you are annoyed by not having enough plug sockets, and in the wrong place, poor illumination, not enough work surfaces, which are too low anyway, not enough storage space for all of the super gadgets that we are told are an absolute must nowadays as kitchen appliances, unnecessary paths between fridge, sink, oven and hob when prepping and cooking, etc. A new kitchen is a serious investment. It also has to suit your living situation. A family with riotous toddlers has priorities other than those of the best-agers, who enjoy their life as a couple and who love to cook for guests.

Cooking and the kitchen are taking up ever more space in the media – have people developed a different awareness of food as a result of this? 

M. Jakits: The ubiquity of this subject has definitely brought more and more people into the kitchen, even younger people, and has awoken curiosity. Cooking has become a lifestyle. But of course, not everyone will become a better cook, just because it has become such an overarching topic in all the magazines and media channels.


Do you think that better cuisine will encourage people to cook more successfully? 

M. Jakits: Yes. People will not want to embarrass themselves in front of their beautiful acquisition!


Nowadays, authentic and regional products are being hyped in the star restaurants. What can be learnt from this for the „domestic stove“?

M. Jakits: Buy less from supermarkets and discount stores – go to the weekly markets instead where particularly special hand-crafted wares are to be found between a great deal of mainstream ingredients. They almost always taste better. Drive out to the country at the weekend with the children and buy directly from farms – and stroke sheep.

Is there a particular taste on the tongue that bewitches you?

M. Jakits: Lobster. Langoustine, over charcoals and only slightly „perfumed“. Sardines fresh from the barbecue. A top-quality rib-eye steak. Fried poulard. Porcini mushrooms. Creamed morel. Dijon mustard. Caviar. Lavender honey. And the apricot jam made by Hans Haas (head chef in the „Tantris“ restaurant, Munich). And then, there is ...


Kitchens are taking up ever more space, even taking over the living room. Have you and your magazine written articles on to this?

M. Jakits: I certainly hope so! Today, those who have the space and the means want an open living area in their apartment, in their home. An area where everybody meets, where family life plays out. To achieve this, you can also take a wall out, to break down the barrier between the living or dining room and the kitchen. Everything melds together, everybody can join in casually with activities in the kitchen. The kitchen, even the most chic, becomes a kind of a hearth, a campfire: warmth, togetherness, creativity.

Many restaurants today only serve up mediocrity. Is it not better to invest in the kitchen at home?

M. Jakits: As a layperson, you can achieve good dishes with love, and they taste good because they are homemade. And they cost much less than the annoying mediocrity in restaurants. The high expectations on a meal should be saved for occasional visits to a top restaurant. In that respect, the answer to your question is yes. Nevertheless, I must emphasise to the credit of the gastronomy sector that there has never been as many good quality restaurants in Germany as there are today, even in the less expensive range. Those who read the FEINSCHMECKER magazine for taste connoisseurs know this. Indeed, we filter out. And therefore, we generally find the readers a reliable tip for every taste.


How much time do you spend in the kitchen?

M. Jakits: Around two hours a day. More at the weekends, especially when we have guests. I prefer to cook on holiday the most, without any hustle and bustle.

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