For a snack and 5 questions with... Josita Hartanto

Where will vegan cuisine develop in the coming years? And who would you like to spend a day with in the kitchen? The answers to these questions (and many more) are available once a month in the Stories+ Snack, the Kitchen Stories business questionnaire.

• This time, answer Josita Hartanto.
• She is the chef and owner of “Lucky Leek” in Berlin, the first restaurant published by the Michelin Guide with the Bib Gourmand was honored.
• Jositas favorite snack is the noodle soup in all variations.

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You have now been the manager of your own vegan restaurant for 10 years. As far as we know, the first ever, which of Michelin Guide with the Bib Gourmand was honored. How did you originally get into cooking and starting your own business?

The dream of having my own restaurant was born during my training. Simply being able to develop freely was always important to me and when that was no longer possible in the companies in which I worked, the next logical step was obvious.

The award was also a small highlight in my career. Completely among men, the only woman on the pedestal. There wasn't even a jacket in my size and we had to wear the specified jackets for the award. My waist could only be seen after some helpful people had spontaneously shortened my much too big jacket with clips. It was a bit sad, but the joy prevailed. I spent the rest of the evening walking around the hall and was simply proud, happy and felt confirmed in what I was doing.

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What was it like for you to open your own restaurant and then directly with a very innovative concept? What would you like to share with someone who wants to take a similar path?

Unfortunately, a lot has shifted due to the pandemic, and many forces from the catering industry have migrated to new areas. At the moment, I only recommend starting something if you are involved yourself and, in the best case, can do it yourself. We founded in 2011, back then vegan was often a foreign word. It has only really become established in recent years.

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Where do you get your inspiration and creativity from?

From everyday life. I look at what's on offer seasonally, cook with friends and family and always find incentives to convert a “classic”.

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There are now meat substitutes that are barely distinguishable from meat, countless alternatives to dairy products and numerous other innovative vegan products almost every day. Where do you think vegan cuisine will develop?

I am pleased that there are many good alternatives. As a result of the growing supply, prices are also (in part) becoming fairer. Unfortunately, many products live on too many flavors, which takes us away from the basic idea of “honest eating.”

We're glad that our menus are simple and honest. I'd rather start earlier in the morning, make a great sauce, broth or soup than drive it through the blender in 30 minutes and then round it out with “flavor”. That is not what I have learned during my training and I think that is often also the difference between a restaurant that lasts for 11 years and those that do not make it.

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Finally: Who would you like to spend a day in the kitchen with and why?

Can I name names?

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- Thank you so much for the interview.