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Swiss Education Group unveils Apicius, culinary facility in Le Bouveret
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Thursday, 18 April, 2019, 12 : 00 PM [IST]
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Le Bouveret
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Swiss Education Group, the largest private provider of hospitality management education in Switzerland, inaugurated Apicius, a multi-faceted culinary training facility on the campus of César Ritz Colleges Switzerland in Le Bouveret.
Eminent personalities such as Irma Dütsch, the first Swiss female chef to be awarded a Michelin star, and Anton Mosimann, Swiss chef and Officer of the Order of the British Empire (OBE), attended the facility’s inauguration, which marked a key milestone in the group’s history.
Apicius, which derives its name from the famous gastronome in ancient Rome, credited with compiling the oldest collection of recipes, is set to position Swiss Education Group as a world leader in culinary arts education.
Students will have at their disposal five floors where they can gain hands-on learning experience and be able to draw inspiration from the great names of Swiss gastronomy such as Dütsch, Mosimann, Franck Giovannini and Pauli.
Growing demand for culinary arts education
After a two-year construction period and an investment totalling CHF 9 million, the construction of Apicius is a respond to the increasing demand for culinary arts education. With 850 students, the school’s culinary arts programmes have reached their maximum capacity.
“We are delighted that our new culinary centre will enable us to continue offering 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, chief executive officer, Swiss Education Group.
From mise en place and plate dressing to presentation, each of the seven kitchens at Apicius is dedicated to a specific stage of learning and has been custom designed with individual workstations to teach up to 14 students at a given time.
Interactive audio and video systems, equipped with the best education tools are installed in the classrooms. Training also includes an exploratory phase held in the laboratory, where third-year students are currently developing new vegan recipes. There is also a special food styling course that allows apprentice chefs to work on the visual aspects of their creations.
Food Inspired by Franck Giovannini, a chef’s table located on the top floor of Apicius, offers panoramic views of Lake Geneva and 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, it is a space that is also available for exclusive private events.
Showcase for culinary heritage
Dütsch and Mosimann, who, with the active support of students from the Culinary Arts Academy, had the pleasure of visiting the new kitchens.
“I am proud and honoured to be one of the first chefs to cook at Apicius. This world-class culinary facility provides students with an ideal setting in which to study and learn the trade,” said 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 Dütsch.
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