Fresh and light, this vegan recipe for a Carrot Moon vegetable tartare will delight all diners. Try this at home!
About the Chef
Chef Sara Bussetti started in the food industry at the age of 23 after having spent a few years at an art heritage university. After graduating in 2007 from ALMA, the School of Italian Culinary Arts, Sara started her career working in Michelin star and gastronomic restaurants in Italy, leaving eventually for France, then Spain, the United States, and Ireland.
A three-year experience as a private chef gave her the opportunity to work with many VIPs from the show-business industry while refining her knowledge and skills of products, spices, and techniques from all over the world.
For the last five years she has been working in Clinique La Prairie - Montreux, a high-end luxury spa, hotel, & clinic recognized worldwide as a leader in longevity with a holistic approach to medical wellbeing. She started as Sous Chef, but now she is Chef, in charge of an international team of twenty five.
Chef Bussetti is also in charge of the development and teaching of vegan and vegetarian courses at Culinary Arts Academy.
The Swiss Grand Diploma in Vegetarian Culinary Arts is a complete course on vegan and vegetarian cooking, teaching techniques for basic cooking to more sophisticated and gastronomic cuisine. This program develops the knowledge and skills needed to work professionally in the gastronomic industry. Students learn traditional as well as modern techniques, and go on to develop new recipes under the guidance of the chef instructor and with the support of fellow classmates. Skills include creating full vegan/vegetarian menus for large groups, as well as smaller portions for a bistro restaurant environment. Students learn how to prepare orders, manage a team, plate meals, and meet guests’ requests. The objective is to give students all the knowledge needed to succeed as professionals in the vegetarian and vegan cuisine industry, which is growing rapidly worldwide.