Stories

The successful graduation from the programs and the bestowing of the certificates is contingent upon the submission of weekly written reports as well as a written report at the conclusion of the training program (or of the semester for scholarship contributions). Learn more about our scholarship recipients’ experiences here.  

Program March 2017

Juan Velasquez
Final Report Juan Manuel Velasquez

December:   Hisa Franko, Ana Ros, Kobarid
November:   Restaurant Stucki, Tanja Grandits, Basel
October:       Butcher Holzenfleisch, Stefan Mathis, Ennetbürgen
                     Covage with Fredy Balmer
                     Rolf Mürner, Swiss Pastry Design
September:   Cheese maker Willi Schmid, Liechtensteig
                     Heiko Nieder, The Restaurant, The Dolder Grand, Zürich

Seraina Bosshard
Final Report Seraina Bosshard

Michael Becherer
October:       Rasmus Kofoed, Geranium, Kopenhagen
                     Trüffelsuche mit Fredy Balmer
                     Rolf Mürner, Swiss Pastry Design
September:   Andreas Caminada, Schloss Schauenstein, Fürstenau
                     Käserei Willi Schmid, Lichtensteig

Program September 2016

André Kneubühler
Culinary Talent autumn 2016

Caterina Vosti
Culinary Talent autumn 2016