Culinary Arts Academy Switzerland (CAAS) a member of Swiss Education Group, has entered an exciting partnership with tibits, an award-winning vegetarian family business, located in Switzerland, London and Darmstadt.
The innovative brand will work closely with CAAS on initiatives for its first Diploma in Vegetarian Culinary Arts and lend its expertise to developing course components. This collaboration will also enable CAAS and tibits to identify culinary talents at an early stage and help them develop professional opportunities through internships or management training programs at tibits restaurants.
As the leading culinary institute in Switzerland, aspiring young chefs come to hone their skills at CAAS, which is internationally renowned for its quality and excellence in culinary education. The addition to the vegetarian culinary arts programme is timely, as vegetarian-focused studies continue to gain momentum with more awareness of the benefits of plant-based diets. Through this diploma, students acquire comprehensive knowledge through essential gourmet classes as well as the nutritional and service etiquette aspects needed to succeed in this industry.
“We are delighted to be collaborating with one of the pioneer brands in the vegetarian dining scene. The demand for plant-based meals is growing rapidly and our students can look forward to gaining more insights and hands-on internship opportunities from the experts at tibits,” says Alain Müller, Assistant Dean of CAAS.
As part of the partnership, students have the opportunity to visit the tibits restaurant in Lausanne once a year, view the restaurant facilities and participate in a masterclass by a tibits expert. This agreement also opens the door to a six-month internship opportunity for the right students.
We are delighted to be collaborating with one of the pioneer brands in the vegetarian dining scene.
Back at the campus, the tibits team will join the judging panel for the Term 2 plant-based culinary competition and be involved in suitable co-branded activities. In addition the diploma students will also benefit from the participation of Patrizia Catalano, Executive Chef at tibits, in the ongoing Distinguished Chef Series. Chef Patrizia Catalano will become the first female chef participating in this series, which has previously featured acclaimed chefs including:
• Vladimir Mukhin - Co-owner and Head Chef of White Rabbit in Moscow (No.13 in The World’s 50 Best Restaurants 2019 listing)
• Tony Olsson - Head Pastry Chef and Creative Director of Thelins konditori (member of Gold-winning Swedish culinary team at 1999’s Culinary World Cup and an Olympic gold medallist at the IKA/Culinary Olympics in 2000)
• Toshio Tanahashi – leading advocate of slow-food gastronomy, following his culinary philosophy of shōjin ryōri, a long-established tradition that is observed by monks in Japan.
• Vladimir Pak – award-winning Sushi Master and Chef at Omakase
• Laurent Suaudeau – award-winning Chef and founder of São Paulo’s first culinary school Escola da Arte Culinaria Laurent Suaudeau
We look forward to exchanging ideas with these young chefs and putting their talents to good use, doing what we love.
“Since we established our first restaurant 20 years ago, we are thrilled at how the vegetarian dining scene has evolved. The comprehensive vegetarian culinary arts programme at CAAS is a wonderful addition to the industry. We look forward to exchanging ideas with these young chefs and putting their talents to good use, doing what we love,” says Claire Honneger, Lead Communications at tibits.
Fresh, delicious & easy going – that's tibits. With over 40 homemade vegetarian and vegan salads, hot dishes, soups, freshly pressed juices and desserts. From all over the world. You pay by weight, so you can take as much or as little as you want. It's an all day affair so perfect for breakfast, after work drinks, a leisurely meal or a take-away.
Once upon a time vegetarians had little choice, restaurants overflowing with meat and skimping on veg. Three brave brothers from Switzerland decided to change this. Christian, Daniel and Reto Frei and their dream - a delicious and fresh vegetarian buffet, as speedy as a fast food joint and as cosy as a corner café. They enlisted the help of Rolf Hiltl, owner of the legendary and oldest vegetarian restaurant in the world, Haus Hiltl in Zurich. They generously shared their experience with the Frei brothers and helped to open the first tibits restaurant in 2000. Today there are 14 tibits restaurants and the two families still share close ties. United by the desire to explore and expand vegetarian and vegan cooking. Fresh, delicious, easy going – that's what we want tibits to be.
Established in 2006 as part of César Ritz Colleges Switzerland, the Culinary Arts Academy Switzerland is an internationally renowned institute for culinary education based on the quality and excellence of Swiss hospitality traditions. The Bachelor’s programme, awarded by University of Derby (UK) prepares students for their future career, focusing on entrepreneurship as well as kitchen skill, whilst the Swiss Grand Diploma programmes offer an alternative, shorter term option, with three 11-week themed modules on Culinary Arts or Pastry & Chocolate Arts.
Sharing the campuses of César Ritz Colleges in Lucerne and Le Bouveret, offers students a unique exchange with hospitality management students. Thanks to numerous partnerships with the likes of Ritz Paris and the Ritz Escoffier School, students benefit from very rich expertise and exceptional internship opportunities in some of the most renowned institutions in the world. Additionally, we are fortunate to count top chefs, including Chef Anton Mosimann (OBE) and the first Swiss female chef to be awarded a Michelin star, Irma Dütsch, as friends of Culinary Arts Academy Switzerland.