Christine Ferber

from Wikipedia, the free encyclopedia
Christine Ferber, 2017

Christine Ferber (born May 11, 1960   in Niedermorschwihr , Alsace ) is a multi-award-winning confectioner (pâtissière), chocolatière and a jam cook (confectioner) of jams that are counted among the best in the world.

Life

Ferber runs a pastry shop in a small retail shop in the village of Niedermorschwihr at the foot of the Vosges, west of Colmar , where she is the fourth generation of the generation to work as a pastry chef and chocolatier. In addition to making jams, she runs her parents' bakery and pastry shop with around 30 employees. In 1985, Niedermorschwihr was used as a typical Alsatian village by a Japanese television series ( The Blue Skies of Alsace ).

She studied for three years at the Pâtisserie School in Brussels until 1979, and has been a master pâtissier and chocolatier ever since. For another three years she learned at first-class addresses in Belgium and France, including one year with the master confectioner Lucien Pelletier in Paris. At the age of 24, she took over her parents' business and then developed the confectionery and chocolate department. Her father, Maurice Ferber (1936–2011), after retiring from professional life, became mayor of the municipality from 1989 to 2001, whose town hall is opposite the Maison Ferber .

Jams

At the beginning of the 1980s she made her first jams, but her mother advised her against any further engagement, as the housewives in the village would make their jams themselves. She stuck with it and eventually gained international fame as far as Japan. Ferber cooks her compositionally very unusual and tasty gourmet jams herself, of which she has already composed 400 types in the copper kettles of her pastry shop. Each individual batch is only prepared in small copper kettles, each of which is worth 1,000 euros. These copper kettles were made according to the specifications of a scientist for the purpose of better gelation. The local wild fruits are collected by friends and acquaintances. Ferber has fruits that do not grow in Alsace, such as apricots, figs and exotic fruits, from the Rungis wholesale market in Paris . She cooks the fruits, which she always tries herself, without preservatives and no more than four kg of one variety. For 1 kg of fruit, there are only 800 g of sugar and a little lemon juice instead of preserving sugar , because the latter "gives the jam a one-dimensional note thanks to its pure citric acid". To infuse, the fruits are put in the refrigerator overnight with the normal sugar and lemon juice. If a type of fruit does not have enough pectin as a gelling agent , it takes a few half-ripe green apples, which it boils in a sugar solution. All fruits are heated at the same time and only for as long as necessary, i. H. about 5 minutes on the highest flame the first time, stirring constantly.

The careful preparation and quality of her jams earned the creative Alsatian honorary designations such as "Jam Queen of Alsace" , "la fée des confitures" or "Christine, the Queen of jams" . Her creations develop complex aromas (aigres-doux / sour-sweet) such as white cherries with peppermint, rose hips with orange, wild apple jelly with cinnamon bark, blueberries with liquorice. Every year it sells around 180,000 jars of jams, in 2017 it was "more than 200,000 jars". The family business generates an annual turnover of 2 million euros, of which the production of jams accounts for 35%, the pastry shop has a share of 35% and the catering business 25%. In 2016 she expanded her production with a studio at the entrance to Niedermorschwihr. Nevertheless, a delegation of their work and further expansion are out of the question for them in order to maintain the high quality of their products.

various

Several books such as Mes confitures and Mes Tartes followed in the 2000s . The three-star chef Alain Ducasse wrote a foreword to the former and confessed that he would never have eaten any other jam than Madame Ferber's.

In September 2005, in collaboration with the star decorator Philippe Model and the photographer Bernhard Winkelmann, an extraordinarily elaborately designed recipe book for children, "Alice in the land of milk and honey " , was published, which has also been translated into several languages.

Ferber delivers its jams the Parisian pastry chef, Alsatian and friend Pierre Hermé , the Caterer chain Fauchon, the Galeries Lafayette and the Paris Grand Hôtel George V . While her brother Bruno works in the delivery service, her sister Elisabeth runs the shop.

Christine Ferber maintains an intensive relationship with Japan, for example she regularly visits the international chocolatiers trade fair Salon du Chocolat in Tokyo, Shinjuku , employed three Japanese apprentices in 2011 and took part in the International Solidarity Day for Japan ( Fukushima ) on July 17, 2011 . She made several appearances on Japanese television.

Christine Ferber has offered jam making and pastry courses in several countries, including France, Italy, Japan and the USA.

Maison Ferber celebrated its 60th anniversary on Palm Sunday , April 14, 2019 . The whole village of Niedermorschwihr celebrated the anniversary with exhibitions, tastings and other things. All of the proceeds from these events were donated to the Colmar Food Aid Association in Manne .

Awards (selection)

  • 1979: Best of the young pâtissiers in France - National Association of Pâtissiers 
  • 1988: Marianne du meilleur Kougelhopf - Saveurs de France
  • 1998: Chef pâtissier de l'année (Master Confectioner of the Year) - «Guide Champérard» restaurant guide
  • 2004: Prix de l'innovation
  • 2018: Chevalier de la Légion d'honneur - Knight of the Legion of Honor, (appointment 2018 and award 2020)

Publications (selection)

  • The jam bible. 270 recipes from Christine Ferber. Christian, Munich 2010, 312 pages, ISBN 978-3-88472-976-2 .
  • Le Larousse des confitures: gelées, compotes, chutneys avec les conseils techniques et 40 recettes inédites de Christine Ferber. Larousse, Paris 2009, ISBN 978-2-03-584975-5 , with 340 recipes.
  • Alice in the land of milk and honey. Photos by Bernhard Winkelmann, designed by Philippe Model. Gerstenberg, Hildesheim 2005, 176 pages, 80 color illustrations, hardback, ISBN 3-8067-2942-5 .
  • Mes tartes. The Sweet and Savory Tarts of Christine Ferber. Michigan State University Press 2003, ISBN 0-87013-688-7 , (English).
  • Mes Confitures. The Jams and Jellies of Christine Ferber. With a foreword by Alain Ducasse , Michigan State University Press 2002, ISBN 0-87013-629-1 , (English).

Films (selection)

  • Christine Ferber's gourmet jams. TV reportage, Germany, 2012, 4:38 min, Book:. Ulrike Doerr, Camera: Moritz Sucker, production: German wave , Editors: Euromaxx , TV: 15 July 2012 at DW , Summary with online video from DW.
  • Myriam at Christine Ferber, Patissière. Baking broadcast , Switzerland, 2012, 23 min., Moderation: Myriam Zumbühl, camera: David Merkofer, production: Flying Producer, SRF , series: Myriam und die Meisterbäcker , first broadcast: December 20, 2012 on SRF 1 , table of contents and online videos by SRF.
  • Make jams yourself. Cooking show, Germany, 2015, 8:53 min., Moderation: Jens Hübschen, production: SWR, series: Kaffee oder Tee , first broadcast: August 20, 2015 on SWR television.
  • Crepe Suzette . Cooking show, Germany, 2016, 9:34 min., Moderation: Jens Hübschen, production: SWR, series: Kaffee oder Tee , first broadcast: 23 June 2016 on SWR television.
  • Rum pot variant with semolina pudding. Cooking show, Germany, 2017, 8:55 min., Moderation: Jens Hübschen, production: SWR, series: Kaffee oder Tee , first broadcast: June 8, 2017 on SWR television.
  • La recette du kougelhopf by Christine Ferber: une leçon de vie. Documentary, France, 2019, 6:17 min., Director: Marie-Lise Perrin, production: Dernières Nouvelles d'Alsace (DNA), series: Journal l'Alsace , Internet publication: April 13, 2019, table of contents and online video.

Web links

Press article

Individual evidence

  1. ↑ Christine Ferber. In: bfmbusiness.bfmtv.com , accessed on September 18, 2015.
  2. ↑ Franziska Klotz: Fruits of Fame. In: Welt am Sonntag , November 10, 2002.
  3. ^ Michelle Freudenreich: Christine Ferber, chef d'entreprise. L'appel du Japon. In: Dernières Nouvelles d'Alsace , April 13, 2019: "La 4e génération de boulangers-pâtissiers-traiteurs emploie une trentaine de personnes."
  4. ↑ Karl Schoenberger: 'Japaning' of Europe at Full Tilt: Companies rush for a foothold before the 1992 integration of the European Community. Alsace is a case in point. In: Los Angeles Times , August 2, 1990.
  5. ↑ Thomas Platt : 150 types of preserved summer. In: Tagesspiegel , May 14, 1999.
  6. ^ Lindsay Koriath: Chicago Welcomes the Queen of Jam. In: The French Pastry School , August 1, 2008.
  7. ↑ Christine Ferber, Pâtissière - chocolatière - confiseuse: "Il faut travailler les fruits en douceur avec l'envie de les sublimer." ( Memento of January 29, 2012 in the Internet Archive ).   [Christine Ferber, confectioner - chocolate maker - jam cook: "You have to work the fruit gently, with the desire to refine it."] In: Journal des Femmes , September 2004, interview, (French).
  8. ↑ obituary: obsèques de Monsieur Maurice Ferber. In: avis-de-deces.net , April 1, 2011.
  9. ^ Obituary notice: Monsieur Maurice Ferber. In: libramemoria.com , April 2, 2011.
  10. ^ A b Alexandre Amrhein: Les bonnes recettes de Christine Ferber pour réussir. In: L'Express , July 29, 2009.
  11. ↑ a b Martina Kast: "Queen of jams" in Alsace. ( Memento of January 17, 2008 in the Internet Archive ). In: WDR , Servicezeit : Tasting, September 5, 2005.
  12. ↑ a b c Clark Parkin: The bakery of Lady Jam. In: WamS , November 27, 2011.
  13. ↑ Christina Metallinos: Rhubarb meets raspberry. In: Süddeutsche.de , June 6, 2014.
  14. ↑ Emmanuel Tresmontant: Queen Christine's jams. ( Memento of October 5, 2002 in the Internet Archive ). In: ViaMichelin , September 2001, (English).
  15. ↑ Jürgen Dollase : Fruitful work. ( Memento of August 14, 2002 in the Internet Archive ). In: Frankfurter Allgemeine Sonntagszeitung , May 12, 2002, p. 60.
  16. ↑ Christine Ferber sur France 5 - La confiture dans tous ses états. In: France 5 , September 21, 2015, with video, Christine Ferber appears (with Pierre Hermé, among others ) from 41:41 min.
  17. ↑ Stéphane Davet: Christine Ferber, créatrice haute confiture. In: Le Monde , December 25, 2017: “... plus de 200,000 pots de confiture vendus chaque année”; only beginning of article.
  18. ^ A b Jürgen Dollase : Christine Ferber, Niedermorschwihr, Alsace. In: Facebook , July 30, 2016: "Your new studio at the entrance to the village is almost ready."
  19. ↑ Current offer: Confitures. In: pierreherme.com , accessed on February 26, 2019 and
       previous offers: Confitures. Artisanal preparations by Christine Ferber. ( Memento from August 30, 2013 in the Internet Archive ). In: pierreherme.com .
  20. ↑ a b c d e Les confitures de la rein Christine. ( Memento of April 5, 2015 in the Internet Archive ). In: Pic-Inter , n ° 291, Mars - Avril 2005.
  21. ↑ Christine Ferber. In: salon-du-chocolat.jp , 2014, (Japanese).
  22. ^ Japan Solidarity - to Christine Ferber in Niedermorschwihr. ( Memento of November 29, 2014 in the Internet Archive ). In: European Center for Japanese Studies in Alsace (CEEJA) , (English), accessed on November 17, 2014; see. Japan Solidarity on Facebook. ( Memento from November 17, 2014 in the web archive archive.today ).
  23. ↑ Christine Ferber. In: salon-du-chocolat.jp , 2019, (Japanese).
  24. ↑ Jams, Jellies, Marmalades and Sweet and Sour Chutneys by Christine Ferber. ( Memento from December 20, 2011 in the Internet Archive ). In: The French Pastry School in Chicago , 2008.
  25. ↑ La Maison Ferber fête ses 60 ans. In: Dernières Nouvelles d'Alsace , April 13, 2019, only beginning of article.
  26. ↑ La Manne: 60 ans de la Maison Ferber. In: Facebook , April 6, 2019, (French).
  27. ↑ Gastronomy. Christine Ferber décorée de la Légion d'honneur par le président Macron. In: lalsace.fr , January 25, 2020.
  28. ↑ Interview on the book Alice in the land of milk and honey : “How does Humpty Dumpty taste?” In: Die Welt , September 11, 2005, (homage to Lewis Carroll and his Alice in Wonderland ).
personal data
SURNAME Ferber, Christine
BRIEF DESCRIPTION French confectioner, jelly cook, chocolatier
DATE OF BIRTH May 11, 1960
PLACE OF BIRTH Niedermorschwihr