Swiss chef Anton Mosimann receives Swiss Culinary Merit of Honor

World-renowned chef Anton Mosimann, OBE, was awarded the 2021 Swiss Culinary Benefit of Honor on June 21 at Lodge Bellevue Palace in Bern within the presence of President of the Swiss Confederation Man Parmelin.

The award that was launched in 2020, celebrates the highest cooks of Switzerland and pays homage to the nation’s wealthy culinary legacy.

Mosimann, born in 1947 right into a household of Swiss restaurateurs, had grow to be one of many youngest cooks to obtain the distinguished Chef de Delicacies diploma on the age of 25.

His claim-to-fame occurred when he turned the Maître Chef des Cuisines on the Dorchester Lodge when he was solely 28. He was additionally awarded two Michelin stars throughout his 13-year tenure there.

Mosimann’s illustrious resume contains feats akin to founding the Mosimann’s Membership, probably the most prestigious eating golf equipment on the planet and offering catering companies to The Prince of Wales by means of his catering firm Mosimann’s Social gathering Service.

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The 74-year-old chef mentors, influences and conjures up up-and-coming culinary college students from over 64 international locations. He additionally acts as a frequent lecturer on the Culinary Arts Academy in an effort to encourage younger aspiring cooks in Le Bouveret, the place he additionally homes his Mosimann Assortment of memorabilia, historic cookbooks, menus from around the globe, and recipes.

Regardless of being a juggernaut of the culinary world, Mosimann stays humble, approachable.

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“We need good people; we need educated people, and I think the Swiss Education Group is just perfect to give that experience to young people. With all of what I have seen in the last couple of years, I’m very impressed and I wish these students all the very best for the happy and successful future career,” Mosimann says in a press assertion.

Along with the Culinary Benefit of Honor, the 2021 Culinary Benefit Awards have been offered to cooks Rebecca Clopath, Lorenzo Albrici, Pierre-André Ayer and Andreas Caminada.

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