Manuel Larbig, Beba Baxter and Diana Kronenberg

Manuel Larbig is a biologist, wild-herb specialist, and the founder of Waldsamkeit, a Berlin-based project that reconnects people with nature through foraging tours and hands-on cooking workshops. Having led hundreds of sessions across Germany, he is recognized as a trusted voice in edible wild plants. He is the author of Mein Wildkräuter-Guide (My Wild Herb Guide), published by Penguin Random House, where he distills beginner-friendly botany with kitchen-ready ideas. Manuel’s path was shaped by field practice as much as lab study, deepening his respect for edible plants and practical outdoor skills.

Beba Baxter is a German chef specialized in artisanal vegan cheeses, fermentation, and plant-based cuisine. With a completely natural approach—free of additives—she has developed her own method to create fermented cheeses with bold flavor, authentic texture, and artisanal character. Self-taught and driven by curiosity, she has become a reference in vegan fermentation, teaching people worldwide how to transform plant ingredients into unique fermented products using only natural cultures and traditional techniques.

Diana Kronenberg is a plant-based chef who specializes in vegan pastry making, recipe development, and giving in-person cooking workshops. Diana didn’t start her career in the kitchen but as a packaging engineer. This proved to be immensely valuable when she later decided to become a plant-based chef. Her background in the packaging industry gave her tremendous knowledge of biology and chemistry, which, in its essence, is what cooking is all about.

Since becoming a plant-based chef, Diana has refined her skills through a range of professional training, has held catering events, has taught vegan cooking classes, and has developed sophisticated recipes for herself and other brands.