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IndustrySwiss culinary lab Apicius unveiled

Conceived and developed around the learning experience of students, the new facility positions Swiss Education Group as a world leader in culinary arts education.

Swiss Education Group and Culinary Arts Academy have inaugurated Apicius, a new culinary lab, in the presence of the Swiss chefs Irma Dütsch and Anton Mosimann as well as numerous partners and associates.


Situated on the campus of César Ritz Colleges Switzerland in Le Bouveret, Apicius is a modern building fitted with state of the art kitchens designed for an international culinary education, gastronomic exploration and exclusive events.


Unique and at the cutting edge of innovation, Apicius – whose name refers to the famous gastronome in ancient Rome credited with compiling the oldest collection of recipes – was conceived and developed around the learning experience of students. Coming from across the world, they will have at their disposal five floors dedicated to the culinary arts and will be able to draw inspiration from the great names of Swiss gastronomy such as Irma Dütsch, Anton Mosimann, Franck Giovannini and Pauli.

From mise en place and plate dressing to the presentation of the end result, each of the seven kitchens at Apicius is dedicated to a specific stage of learning and has been fitted with individual workstations for 14 students. Audio and video systems are installed in the classrooms, which are interactive and equipped with the best educational tools. The training also includes an exploratory phase held in the laboratory, where third-year students are currently developing new vegan recipes. Last, but by no means least, a special food styling course allows apprentice chefs to work on the visual aspects of their creations.


APICIUS grand opening, Mosimann, Dutsch, Mane, Pauli


At the top of Apicius, the fourth floor with its panoramic views of Lake Geneva constitutes the centre of excellence which students aspire to reach at the end of their course. Dedicated to fine dining and focussing on interactions between future chefs and guests, Food Inspired by Franck Giovannini is a space that is intended as a veritable chef’s table, also available for exclusive private events.

Growing demand for culinary arts education

After a two-year construction period and investment totalling CHF 9 million, Apicius boasts ultra-modern facilities and installations. Swiss Education Group is thus responding to the constantly increasing demand. In fact, with 850 students, its culinary arts programmes have reached their maximum capacity.

We are delighted that this new centre will enable us to continue to offer education of the highest quality and thus to respond to very strong international demand for turnkey training services specialising in the culinary arts,
said Florent Rondez, CEO of Swiss Education Group.


APICIUS grand opening, Mosimann, Dutsch, Mane, Pauli


Showcase for culinary heritage

The inauguration was marked by the presence of two great Swiss chefs, Irma Dütsch, the first Swiss woman to have obtained a Michelin star, and Anton Mosimann OBE (Officer of the Order of the British Empire) who, with the active support of students from the Culinary Arts Academy, had the pleasure of visiting and accompanying the visit to the new kitchens.

I am proud and honoured to be one of the first chefs to cook at Apicius. These new high-quality facilities provide students with an ideal setting in which to study and learn the trade,
commented Anton Mosimann.

I am touched by this collaboration. It echoes my commitment to helping young people to develop their talents in this demanding and exciting industry,
said Irma Dütsch.

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