Gerd Kafer and Talis Team Up for Historic Meal in 2013
Holger Mohr — February 28, 2009 — Marketing
References: talis-enterprise & parabolicarc
In 2013, the German company Talis will embark on its first-ever space tourism journey. For this inaugural trip, Talis made a deal with Gerd Käfer, the best-known chef in Germany, to serve food to the passengers in space.
Käfer has always been good at taking on stunts like this. He was the first German who was allowed to serve the Kremlin. He's also credited with the invention of modern catering.
If all goes to plan, Käfer will celebrate his 80th birthday in 2013 with a trip to space. He shows us that at any age, looking a few years into the future is our best tool to live a great life.
Käfer has always been good at taking on stunts like this. He was the first German who was allowed to serve the Kremlin. He's also credited with the invention of modern catering.
If all goes to plan, Käfer will celebrate his 80th birthday in 2013 with a trip to space. He shows us that at any age, looking a few years into the future is our best tool to live a great life.
Trend Themes
1. Space Tourism - The emerging trend of space travel for tourism presents opportunities for gourmet food experiences in zero gravity environments.
2. Experiential Dining - The trend of immersive dining experiences opens up possibilities for chefs to create unique culinary adventures, even in unconventional settings like space.
3. Celebrity Partnership - Collaborations between famous chefs and space tourism companies offer the opportunity to elevate the dining experience and create buzz around both industries.
Industry Implications
1. Space Tourism - The space tourism industry can capitalize on offering high-end culinary experiences to attract affluent travelers seeking unique and luxurious experiences.
2. Catering - The catering industry can explore innovative solutions for off-world food preparation and delivery to cater to the emerging demand from space tourism ventures.
3. Gourmet Food - The gourmet food industry can expand its market by creating space-adapted menus and developing technologies to ensure the highest quality dining experiences in zero gravity environments.
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