AcademicsThe Pathway To Become A Sustainable Chef

Based at the César Ritz Colleges campus in Le Bouveret, Switzerland, Culinary Arts Academy Switzerland is in the ideal location to be at the forefront of green living and education.

As members of Green Globe and with a Green Globe Certificate coming in March, sustainability and responsibility for our planet is in our DNA. The idea to lead the way with an all-vegetarian culinary program was a natural choice with the aim to inspire more chefs to practice vegetarian cuisine.

We want to keep innovating the culinary field, so the decision to launch the program wasn’t hard. We are also planning to get the students to grow their own ingredients, so they really develop a relationship with the product and care about it.

 

 

 

Tanja Florenthal, Academic Director at César Ritz Colleges Switzerland.

Knife

Vegetarian cuisine and education are so much more than creating a recipe without animal protein. It’s about the philosophy around the product, from farm to table. On campus, we have more than 150 000 bees buzzing in the facility bee garden with two more hives planned for spring. Our students make their own soap and every leftover crumb from the culinary students becomes biofuel!

It’s not just about finding a substitute for meat but to show that a plant-based diet is just as delicious. Too often the risotto is the only vegetarian meal on the menu. We want to encourage creativity when it comes to vegetarian food, so more food lovers can experience a proper plant-based meal.

CAAS

Beyond the essentials of vegetarian cooking

The programme is designed so that both inexperienced and professional chefs can take something away with them for their careers.

The vegetarian chef is someone that creates value out of the product and creates an experience for the customer while honouring the craftsmanship.

The first semester is about learning how to create a relationship with the product and understand the whole philosophy around it. You will learn how to move beyond finding a substitute for meat – and finding how to bring out the special flavours of the plant onto the plate.

The second semester (where you will start if you already are a professional chef) is focused on dish presentation, vegan desserts and vegetarian gourmet cuisine and fine-dining. Followed by pairing your dishes with wine, beer, whiskey and non-alcoholic options.

Vegprogramme

More than a trend

The benefits of a plant-based diet go beyond health as we see firsthand the impacts on our planet with the overconsumption of meat and fish. We need to take ethical consideration when choosing our food, how it is produced and the chemicals used along the way.

We are not here to shame people that eat meat, we simply want to show a different view of what great food can be.

 

 

 

Alain Muller, Program Manager at Culinary Arts Academy Switzerland.

The programme will show and teach people there is a very tasty and healthy alternative to meat that can even have the same texture and taste if you want. Everyone has a different view of vegetarian cuisine depending on your culture, but we all benefit from the health aspects in the same way.

At the end of the course, we will arm you with the culinary tools to serve your customer a vegetarian experience above all expectations – while honouring the product and planet at the same time.

 

Learn more about the Short Course in Vegetarian Cuisine.

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