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RecipeMy favorite recipe: Cooking with Chef Rando

Originally from Estonia, Chef Rando Kauge graduated from César Ritz Colleges Switzerland and trained in Swiss gastronomy. Today, he is a chef instructor at Culinary Arts Academy Switzerland, where he teaches Gourmet Vegetarian Cuisine, and Culinary Skills in Banquet and Buffet Preparation. 

Chef Rando has worked as a saucier and mise en place chef in Michelin-starred restaurant Meridiano at the Kursaal in Bern. He is passionate about sustainable living.

 “If we don’t learn to live together with nature, how will nature live on without us. It is a privilege to be part of this amazing world, but we need to consume responsibly and think before we act. As Napoleon Hill says, if you cannot do great things, do small things in a great way.”


His favorite recipe are Japanese Daikon rolls with avocado and micro greens.

“This is my favorite Friday evening apero recipe, it is easy to make, light and fresh. It is a good start for the evening when you plan on cooking something Asian.”


Chef Rando

Here is the recipe, enjoy!   



CATEGORY: Starter 

PREPARATION TIME: 35 minutes  

YIELD: 10  


  • Soy sauce 10 g 
  • Rice vinegar 10 ml 
  • Grated galangal (part of the ginger family) 10 g 
  • Lemon juice 20 g 
  • Daikon (12 long stripes) 1 pc              
  • Shiso leaves 12 pcs 
  • Avocado 1 pc 
  • Cucumber 1 pc 
  • Snow peas 10 g 
  • Mint 5g 
  • Radish sprouts 10 g 
  • Black sesame seeds 20 g 



  • In a bowl, whisk together the soy, rice vinegar, galangal, and lemon juice. Set aside.
  • Add the grated galangal. 
  • Dice cucumber, avocado, and snow peas. 
  • Lay out daikon sheets. Place one shiso leaf on each daikon sheet. 



  • Combine all the vegetables and season with the sauce.
  • Place on the daikon sheets and roll up.
  • Sprinkle with lemon juice and decorate with black sesame seeds. 


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