At the Zeppelin Museum in Friedrichshafen, sustainability is not just a concept – it is a way of life. Star chef Simon Tress shows how conscious enjoyment begins with the cutlery. With the WMF Second Life collection, he focuses on products with character and responsibility.
Following on from his organic restaurant ‘1950’ in Hayingen, Tress is now bringing his approach to sustainable enjoyment to Lake Constance. In the museum café, he deliberately avoids traditional tablecloths, instead focusing on high-quality accents such as real wood, stylish crockery and, above all, cutlery with history.
Each piece is unique
WMF Second Life gives returned items, remaining stock and second-hand cutlery a new lease of life. The stonewashing process gives each piece a unique ‘used look’. The collection is deliberately mixed – no two pieces are alike. For Tress, this is a clear statement: ‘Perfect because it's imperfect.’
Authenticity that resonates
Guests at the Zeppelin Museum are enthusiastic. The Michelin-starred chef is particularly taken with the knives: ‘I like to imagine who has eaten with them before.’ For him, one thing is clear: sustainability must not be a PR stunt. It must be tangible and honest – and that is exactly what WMF Second Life achieves.
An impuls for the catering industry
Tress calls on his colleagues to take a serious look at sustainable enjoyment. ‘Anyone who wants to go down this path is taking an important step with WMF Second Life.’
