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.
Tackling Food Industry Challenges Outside of the Classroom
Have you ever wondered how new types of food and flavour combinations are created...
Focused on victory at the Culinary World Cup
Danna Vu is ready to defend Sweden during the Culinary World Cup in Luxembourg.
Combining pastry with a passion for teaching
All his life, chef instructor Yann Muriset knew that he wanted to work with pastry....
Chocolate, rock n roll, and vinyl records
Sara’s chocolate business combines her love for rock music and pralines.
Fostering partnerships from Switzerland to Seoul
Tanja Florenthal and Alain Muller, from Culinary Arts Academy Switzerland share the...
From Russia with love…for Culinary Arts!
It’s an exciting time to be in the culinary business in Russia with new restaurant...
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...
Special Delivery! Ambassador of Costa Rica flies in local ingredients...
The pejibaye is one of Costa Rica´s must-try foods
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...
Making Time for the Art of Chocolate
A complicated showpiece successfully created by our Pastry students during a 2-day...
Mosimann Internship exceeds all expectations
I chose the culinary profession because for me there is no other occupation that...
Celebrating Culinary Excellence at World Gourmet Summit
Into its 22nd year, the annual WGS has grown to become a premier gastronomic event...
Weathering the Storm: Back in the day with 2015 Swiss/American Grad
The story of how flying tents and smashed decorations set him up to be a true chef...
Creating Swedish cookies for President Obama
And other sweet anecdotes from a recent culinary graduate.
Street food goes gourmet during High Street Gastronomy Event
A look behind the scenes of the passion and prep that goes into the Term 7...
Interview with an aspiring pastry chef
John Henry's pastry journey has taken him from Sweden to Switzerland.
Culinary Arts Academy Switzerland reacts to Swiss lobster ruling
The Swiss government has ruled that lobsters must be transported and stored in a...
Michelin stars and celebrity chefs: Natasha shares it like it is
Natasha de Bourg has worked with 7 different chefs with Michelin stars! She reveals...
A week in the kitchens of Ritz Paris
Students of the Master of International Business in Culinary Management Programme...