Enhance the flavour and embrace the future in the Vegetarian Culinary Arts Programme.
This comprehensive, 22 week, vegetarian culinary arts programme based in Le Bouveret caters to those who are interested specifically in vegetarian cuisine.
For more: http://bit.ly/CAASVegetarianP
—————-
Culinary Arts Academy Switzerland website
https://www.culinaryartsswitzerland.c…
receive your brochure
https://www.swisseducation.com/en/for…
find us also on Facebook
https://www.facebook.com/culinaryinst…
Instagram @culinaryartsacademyswitzerland
https://www.instagram.com/culinaryart…
LinkedIn
https://www.linkedin.com/school/culin…
—————–
Transcript:
Because for me, food is emotion.
For me, food is emotion and it means that each time we come into the kitchen, we need to have an incredible team spirit. My name is Rando Kauge. I come from Estonia and I am teaching Vegetarian Cuisine at Culinary Arts Academy Switzerland.
We try to look at using the product and focusing on the ingredient.
It is more or less like making the vegetable the star of the dish.
Take, for example, a carrot. We are used to having a carrot, peeling the carrot, removing the stem and the bottom part, and really just using the carrot’s root, but we never think that with the stem part, the green part, there are many preparations that could be made.
I worked in Michelin-starred restaurants where there is a lot of waste. We used to throw away 80 percent of the food. I just feel that it is not fair.
You have some clarified butter and we can leave a little bit of “beurre noisette” inside because it adds a bit of extra flavour. So we take our filling, we place it right at the beginning of the dough and we start to roll it tightly. After baking it, it will be nice and crispy with a bit of a nutty flavour. A very good vegetarian starter.
80 percent of the creations that we put on the plates or how the food starts to taste in the future, is team spirit. Let’s create new products which don’t have to look like meat products.
I think there is also a very important focus which will be in our Term 2 block, which is more on the aesthetic, the artistic presentation.
Usually, when you use a product, you kind of want to use it in different ways. So, if you use an onion, for example in one dish, you can use the rest of the onion in stock. It is all about sustainability, so you don’t have too much food waste and you are using the entire ingredient in every dish you make.
Mushrooms, for example, are very similar in taste and texture to meat. So, you don’t necessarily have to have meat substitutes to have a very good vegetarian dish. You just need to know how to prepare them and how to present them.
Every week with students we create a new station with a new topic. For example, a savoury pie station, “grab to go”, which has this kind of airport or busy lifestyle format. It is a very close and intense collaboration with the students. They create the recipes, they create the purchase orders and together we execute them.
We are making egg frittata. It is just eggs, milk, and vegetables together mixed with some spices. This will be baked in the oven for about fifteen to twenty minutes.
I believe that we need to educate ourselves about alternative protein sources and I truly believe that this is the future.
Source
