Swiss Education Group is honored to announce a unique partnership with Anton Mosimann OBE (Officer of the Order of the British Empire). Anton Mosimann is famous around the world for his culinary expertise, his passion for perfection and his signature style of cuisine naturelle. His guests have included members of royal families, politicians, heads of state and numerous personalities from the world of show business, hailing from all four corners of the globe.
Anton Mosimann selects Swiss Education Group to host his culinary collection.
A taste of this extensive personal collection includes historical culinary books, pictures, medals, original recipes and an elaborate menu collection from around the world. Hosted at César Ritz Colleges Switzerland in Le Bouveret, the collection will be open in June 2016 for Swiss Education Group students and the public to see, touch and experience the past through these timeless treasures on a permanent basis.
"I feel deeply connected to this region, so I am particularly pleased to be able to place this important piece of Swiss heritage in a dedicated area belonging to one of the most prestigious culinary schools in the world. Swiss Education Group and I share the same values and requirements for excellence, so it is to my partner of choice that I am entrusting a large part of my collection, which I have built up over the course of my career," explained Anton Mosimann.
Culinary creativity at the top of its game
This exclusive partnership was officially unveiled during a daylong event at César Ritz Colleges Switzerland. Stanislas Wawrinka, world number four tennis player and ambassador for Swiss Education Group, chose this occasion to reveal his favourite dish: “Rösti à la Stan”, an alternative healthy version of the famous Swiss dish. The Culinary Arts Academy Switzerland students reproduced the dish as part of a workshop-competition led by Anton Mosimann.
Passionate about cuisine, Stanislas Wawrinka shared, "I am truly honoured that such a personality in the culinary world has created my favourite dish, and I am extremely impressed by the magnificent way in which the recipe has been reinterpreted by the students at the Culinary Arts Academy Switzerland."