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I work at Thelins Bakery, where I am head of pastry in the Stockholm area. I’m in charge of the production chain for all of our products.
Academics
Editorial Team

Q&A with the former captain of the Swedish national pastry team

Pastry Chef, Tony Olsson on the importance of competing, knowing your craft and the...

apicius-culinary-arts-hospitality-opening-mosimann-mane-dutsch
Industry
Editorial Team

Swiss culinary lab Apicius unveiled

Conceived and developed around the learning experience of students, the new facility...

anstasiia-guest-quest-help-solidarity
Academics
Guest Blogger

Chefs helping the community in a quest for solidarity

Chef Walter el Nagar sharing his ideas and useful tips of successful restaurant pop...

Icelandic locals are warming up to innovative Asian/Nordic fusion food truck.
Alumni
Editorial Team

Fresh take on street food in Reykjavik

Icelandic locals are warming up to innovative Asian/Nordic fusion food truck.

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Academics
Editorial Team

New educational partnership inked with Zadk Culinary Institute

Culinary Arts Academy Switzerland has signed a strategic partnership with Zadk...

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Student Life
Editorial Team

Mastering the Art of Swiss Chocolate

Bader Najeeb left his high profile Instagram career in Dubai to move to Switzerland...

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Academics
Guest Blogger

5 tips for women in culinary arts

A predominantly male dominated industry, women today represent only 18.5% of...

danna-vu-culinary-world-cup-swiss-pastry-chocolate-arts-culinary-academy-switzerland
Alumni
Editorial Team

Danna Vu – On life after winning the Culinary World Cup

Weeks after taking home victory at the World Cup in Luxemburg – we caught up with...

Malak Korakotly  Culinary Arts Academy Switzerland with a Post-Graduate Diploma.
Alumni
Editorial Team

What it takes to be a female chef in Saudi Arabia

Strong hands, strong will and a whole lot of passion is a good place to start.

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Industry
Editorial Team

Tackling Food Industry Challenges Outside of the Classroom

Have you ever wondered how new types of food and flavour combinations are created...

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Alumni
Editorial Team

Focused on victory at the Culinary World Cup

Danna Vu is ready to defend Sweden during the Culinary World Cup in Luxembourg.

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Industry
Editorial Team

Combining pastry with a passion for teaching

All his life, chef instructor Yann Muriset knew that he wanted to work with pastry....

Rock N Roll Pastry Arts - Sarah Nilsson
Industry
Editorial Team

Chocolate, rock n roll, and vinyl records

Sara’s chocolate business combines her love for rock music and pralines.

Students who had already signed up to study at CRCS, spoke about their motivation for studying hospitality,
Industry
Editorial Team

Fostering partnerships from Switzerland to Seoul

Tanja Florenthal and Alain Muller, from Culinary Arts Academy Switzerland share the...

Culinary students from Russia
Student Life
Editorial Team

From Russia with love…for Culinary Arts!

It’s an exciting time to be in the culinary business in Russia with new restaurant...

Gaggan restaurant is currently sitting as Asia’s #1 Restaurant, the World’s #5 Restaurant and has 2 Michelin stars.
Alumni
Editorial Team

Gabbing with Gaggan’s Swiss Educated Head Chef and Restaurant Manager

Bangkok’s most exciting restaurant is making huge waves in the industry with the...

His Excellency Ambassador of Costa Rica in Switzerland
Industry
Editorial Team

Special Delivery! Ambassador of Costa Rica flies in local ingredients...

The pejibaye is one of Costa Rica´s must-try foods

Anton Mosimann, Swiss Chef
Industry
Editorial Team

Royal Chef Exclusive: A first look at Prince Harry & Meghan Markle’s...

Chef Anton Mosimann serves up the details behind the menu selection for 200 of...

2-day Masterclass by Executive Pastry Chef Martin Chiffers.
Student Life
Editorial Team

Making Time for the Art of Chocolate

A complicated showpiece successfully created by our Pastry students during a 2-day...

Working onsite at Buckingham Palace, St. James’ Palace, Wembley Stadium, The Guildhall, Mosimann’s Club and more
Student Life
Editorial Team

Mosimann Internship exceeds all expectations

I chose the culinary profession because for me there is no other occupation that...

 
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