YOUNG CHEFS UNPLUGGED 2021
During their training at EHTL, students benefit from multiple opportunities to interact with passionate professionals who pass on some of their know-how and inspire them for their own practice.
From October 15 to 17, 2021, fifteen final-year students in the restaurant training program (DP3RE) participated in Young Chefs Unplugged, a culinary event organized in Dornbirn (Austria) that allows networking and knowledge exchange on a European scale for young chefs, bakers and pastry chefs.
Accompanied by their cooking teacher D. STEICHEN, they participated in the opening ceremony and got to know their counterparts from four other countries. The next morning, workshops and lectures were held on a variety of topics, including:
– the art of carving fruits and vegetables, with a demonstration by specialists Alex and Angkana Neumayer;
– Quality food as the key to a healthy life, as Koppert Cress puts it;
– reflections on food waste by chef Mirko Buri, a pioneer in this field;
– caseology (science of cheese);
– beer sommelier;
– vanilla and chocolate by the reference brand Valrhona.
On the last day, an interesting duel pitted two Michelin-starred chefs – twin brothers Dominik Sato and Fabio Toffolon – against each other in a test of how to prepare a menu from three imposed ingredients.
The EHTL students followed the presentations with great interest and did not hesitate to ask questions to deepen their knowledge. Motivated and passionate about the practical side, they also appreciated the opportunity to actively participate in the various workshops. There is no doubt that meeting young talents and committed professionals contributes to their progress and broadens their horizons.
During their training at EHTL, students benefit from multiple opportunities to interact with passionate professionals who pass on some of their know-how and inspire them for their own practice.
From October 15 to 17, 2021, fifteen final-year students in the restaurant training program (DP3RE) participated in Young Chefs Unplugged, a culinary event organized in Dornbirn (Austria) that allows networking and knowledge exchange on a European scale for young chefs, bakers and pastry chefs.
Accompanied by their cooking teacher D. STEICHEN, they participated in the opening ceremony and got to know their counterparts from four other countries. The next morning, workshops and lectures were held on a variety of topics, including:
– the art of carving fruits and vegetables, with a demonstration by specialists Alex and Angkana Neumayer;
– Quality food as the key to a healthy life, as Koppert Cress puts it;
– reflections on food waste by chef Mirko Buri, a pioneer in this field;
– caseology (science of cheese);
– beer sommelier;
– vanilla and chocolate by the reference brand Valrhona.
On the last day, an interesting duel pitted two Michelin-starred chefs – twin brothers Dominik Sato and Fabio Toffolon – against each other in a test of how to prepare a menu from three imposed ingredients.
The EHTL students followed the presentations with great interest and did not hesitate to ask questions to deepen their knowledge. Motivated and passionate about the practical side, they also appreciated the opportunity to actively participate in the various workshops. There is no doubt that meeting young talents and committed professionals contributes to their progress and broadens their horizons.
From October 15 to 17, 2021, fifteen final-year students in the restaurant training program (DP3RE) participated in Young Chefs Unplugged, a culinary event organized in Dornbirn (Austria) that allows networking and knowledge exchange on a European scale for young chefs, bakers and pastry chefs.
Accompanied by their cooking teacher D. STEICHEN, they participated in the opening ceremony and got to know their counterparts from four other countries. The next morning, workshops and lectures were held on a variety of topics, including:
– the art of carving fruits and vegetables, with a demonstration by specialists Alex and Angkana Neumayer;
– Quality food as the key to a healthy life, as Koppert Cress puts it;
– reflections on food waste by chef Mirko Buri, a pioneer in this field;
– caseology (science of cheese);
– beer sommelier;
– vanilla and chocolate by the reference brand Valrhona.
On the last day, an interesting duel pitted two Michelin-starred chefs – twin brothers Dominik Sato and Fabio Toffolon – against each other in a test of how to prepare a menu from three imposed ingredients.
The EHTL students followed the presentations with great interest and did not hesitate to ask questions to deepen their knowledge. Motivated and passionate about the practical side, they also appreciated the opportunity to actively participate in the various workshops. There is no doubt that meeting young talents and committed professionals contributes to their progress and broadens their horizons.
During their training at EHTL, students benefit from multiple opportunities to interact with passionate professionals who pass on some of their know-how and inspire them for their own practice.
From October 15 to 17, 2021, fifteen final-year students in the restaurant training program (DP3RE) participated in Young Chefs Unplugged, a culinary event organized in Dornbirn (Austria) that allows networking and knowledge exchange on a European scale for young chefs, bakers and pastry chefs.
Accompanied by their cooking teacher D. STEICHEN, they participated in the opening ceremony and got to know their counterparts from four other countries. The next morning, workshops and lectures were held on a variety of topics, including:
– the art of carving fruits and vegetables, with a demonstration by specialists Alex and Angkana Neumayer;
– Quality food as the key to a healthy life, as Koppert Cress puts it;
– reflections on food waste by chef Mirko Buri, a pioneer in this field;
– caseology (science of cheese);
– beer sommelier;
– vanilla and chocolate by the reference brand Valrhona.
On the last day, an interesting duel pitted two Michelin-starred chefs – twin brothers Dominik Sato and Fabio Toffolon – against each other in a test of how to prepare a menu from three imposed ingredients.
The EHTL students followed the presentations with great interest and did not hesitate to ask questions to deepen their knowledge. Motivated and passionate about the practical side, they also appreciated the opportunity to actively participate in the various workshops. There is no doubt that meeting young talents and committed professionals contributes to their progress and broadens their horizons.
