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 is the Japanese Daikon roll 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.
PREPARATION TIME: 35 minutes