by Tobias Funke | Dez 17, 2019 | Events EN
„Cooking is intuition and creativity, but also skill and experience. Profit from first-hand tips and tricks in the unique atmosphere of a professional kitchen. Course Planning and preparation of the menu with shopping tips Assessment and quality control of the...
by Tobias Funke | Nov 3, 2019 | News EN
Since a few years I play for the Swiss National Footballteam of top chefs. The conditions of participation are fun on football, an awarding in GaultMillau or Guide Michelin and a position as chef or CEO. Every year we play at national level against other teams for...
by Tobias Funke | Nov 3, 2019 | News EN
Looking for something new, I have found something old. In the national library of Bern, we have deciphered recipe books that were up to 500 years old, and have got into them extensively for 5 months. We were astonished, how intensively Switzerland had experienced new...
by Tobias Funke | Nov 3, 2019 | News EN
… Is the Cue Junior stuff is rare in our line of business. What can be done? We train chefs and waiters EFZ (with Swiss professional certificate). Hotel management students from nationally recognised hotel management schools are also very important. I am struggling to...
by Tobias Funke | Nov 3, 2019 | News EN
Since October 2012, I am a founding member of the Irish Beef Club Switzerland. The club members are as follows: – Arno Sgier, Traube Trimbach – Richard Stöckli, Alpenblick Wilderswil – Markus Gass, Adler Hurden – Bruno Hurter, Private Chef – Heinz Rufibach,...
