Anton Mosimann Award: Honoring excellence in culinary heritage research

A Tradition of Excellence Continues   

Culinary Arts Academy Switzerland (CAAS) proudly celebrated the second edition of the Anton Mosimann Award in September 2025, reaffirming its commitment to excellence in culinary heritage research. This prestigious award, established in 2024 in partnership with Robbe & Berking, honours students who demonstrate exceptional skill in bridging the gap between traditional culinary practices and contemporary gastronomy.

The 2025 award was presented to Amarante Bremke, a master’s student at Culinary Arts Academy Switzerland, during the annual Graduation Ceremony in Brig. Her outstanding research paper, “The Transnational Story of Miso,” explored the historical development of miso, the current revival of fermented foods, and the growing market for soy-based and alternative miso varieties such as fava bean miso. Bremke’s work stood out for its depth of research, thoughtful analysis, and contemporary relevance — qualities that embody the spirit of the Anton Mosimann Award.

Honouring a Culinary Legend and Craftsmanship Heritage   

The Anton Mosimann Award was created in honour of Anton Mosimann, OBE, a renowned Swiss chef celebrated for his two Michelin stars, his iconic London restaurant Mosimann’s, and his tenure as private chef to Queen Elizabeth II. Now serving as Honorary Dean of Culinary Arts Academy Switzerland, Mosimann’s lifelong dedication to craftsmanship, innovation, and culinary heritage continues to inspire new generations of chefs.

The award’s elegant silver trophy is crafted by Robbe & Berking, a family-owned German company and world leader in fine silver since 1874. Based in Flensburg, Robbe & Berking’s handcrafted silverware graces the tables of royal households, luxury hotels, and the world’s finest restaurants. Their partnership with CAAS underscores shared values of precision, artistry, and tradition — values exemplified by both Anton Mosimann and the students recognized by this award.

Recognizing Outstanding Research in Culinary Heritage

Each year, the Anton Mosimann Award is given to the student whose research demonstrates both academic excellence and practical relevance in applying historical culinary knowledge to modern gastronomy.

In its inaugural edition in 2024, Mutunulu Keyho earned the distinction for her pioneering research on food waste and sustainable pork production. Her work explored how traditional culinary practices can inform sustainable food systems today, offering tangible solutions to modern industry challenges.

Building on this legacy, Amarante Bremke’s 2025 research explored the transnational story of miso, tracing its evolution from ancient Japanese traditions to its modern global influence. By investigating the scientific, cultural, and economic aspects of fermentation, Bremke showcased how a centuries-old ingredient can inspire sustainable innovation in contemporary gastronomy.

Studying culinary heritage doesn’t just help us understand the past—it shows us how to improve the future of food.

^{– Mutunulu Keyho}

This sentiment captures the essence of the award and its ongoing mission: to encourage young chefs and researchers to learn from the past to shape a more sustainable culinary future.

The Mosimann Collection: A Living Archive of Culinary History   

A vital source of inspiration for award participants is the Anton Mosimann collection, housed at the Le Bouveret campus of Culinary Arts Academy Switzerland and César Ritz Colleges. This extraordinary archive includes thousands of historical culinary artefacts, books, menus, and documents, personally curated by Chef Mosimann himself.

Students like Bremke and Keyho have drawn on this collection to deepen their understanding of culinary heritage, contextualizing their work within a broader historical and cultural framework. The collection serves not only as a resource for academic research but also as a living testament to the evolution of global gastronomy.

A Shared Commitment to Craft, Heritage, and Innovation

The collaboration between Robbe & Berking and Culinary Arts Academy Switzerland represents the union of two institutions dedicated to preserving heritage while fostering innovation. As both celebrate over a century of combined excellence, their partnership ensures that the next generation of chefs continues to respect the artistry of the past while redefining the future of cuisine.

The Anton Mosimann Award has quickly become a highlight of the academic year, symbolizing the fusion of tradition, creativity, and sustainability that defines the Culinary Arts Academy experience.

Congratulations to Ms. Amarante Bremke, 2025 recipient of the Robbe & Berking’s Anton Mosimann Award, for her remarkable contribution to culinary heritage research and for carrying forward the legacy of excellence and innovation that this award represents.

A Bright Future for Culinary Heritage Research   

The Anton Mosimann Award is a prized recognition of culinary excellence at Culinary Arts Academy Switzerland. As the award continues in the coming years, it will inspire more students to explore the history of their trade and bring forward innovative solutions that reflect the values of sustainability, tradition, and craftsmanship.

As the only culinary school ranked in the prestigious QS World University Rankings, Culinary Arts Academy Switzerland continues to lead the way in culinary education, empowering the next generation of chefs and food innovators to combine tradition with innovation.