Fresh Kiwi and Blueberry Mousse layered with Basil Seeds and Chantilly Cream and topped with Pin Cherry Compote
Swiss European Baking and Pastry Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
HTMi Centre for Culinary Management Switzerland
Trio of fresh Alpine Berries (Blackberries, Blueberries, and Raspberries) and Cherries Sweet Custard Tarts
Swiss European Baking and Pastry Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
HTMi Centre for Culinary Management Switzerland
Chef Rico is a highly experienced European restaurant and catering head chef with a penchant for many cooking styles and cuisines spanning central European, French, German Italian, Swiss, Mediterranean, and through his culinary travels Asian cuisine. His foundation culinary education and experience in the warm and cold kitchens are in some of the finest restaurant and catering companies in Germany, France and Switzerland where he was most often Head Chef organising the kitchen operation for A la carte, buffet and catering operations. After his global culinary journey, Chef Rico, in recent years has moved towards the top alpine resort spa locations in Switzerland and now into the UNESCO biosphere where he is excited to be part of the HTMi international community in Sorenberg Kanton Luzern, UNESCO Biosphere.
Your next culinary course is at HTMi Switzerland in Swiss European Culinary Arts.
Chef Andy is a world champion baking and pastry arts chef, whose global culinary journey starts in Germany then spanning many senior chef experiences in hotels, and the kitchens of royalty mainly in the Middle East. Chef Andy’s culinary speciality in Baking and Pastry Arts, where he is well known on the global competitive stage as a World Chefs Association (WAGS) certified culinary judge; member of Emirates Culinary Guild (ECG), Canadian Chefs Federation (CCFCC), Saudi Arabian Chefs Circle (SARCA), Slovenian Culinary Academy (SCA), Syrian Chefs Guild (SCG) and President of the HTMi International Culinary Association. In 2017 Chef Andy led the UAE culinary team to become cake design world champions after finishing the winning cake at HTMi in Soerenberg.
Your next culinary course is at HTMi Switzerland in Swiss European Baking and Pastry Arts.
Chia Seeds Infused Blueberry Pudding garnished with toasted Cashewnuts, Blueberries, and dusted with gold leaf powder.
Swiss European Baking & Pastry Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
HTMi Centre for Culinary Management Switzerland
Greek Baklava infused with a blend of Iranian Pistachios and fresh Mango puree topped with Candy Floss and drizzled with homemade Honey.
Swiss European Baking & Pastry Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
HTMi Centre for Culinary Management Switzerland
Grilled Norwegian Salmon Steak with Greek Salad and Blistered Heritage Tomato and Fresh Avocado slidces
Swiss European Culinary Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute, Switzerland
Accredited by World Association of Chefs Societies
HTMi Centre for Culinary Management Switzerland
Mascarpone filled Red Wine poached Pear with Almond Tuile
Swiss European Baking & Pastry Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
HTMi Centre for Culinary Management Switzerland
Flour Power – Flour Pot Moose, Dessert for Banquet
Chocolate flower pot filled with Toblerone & Raspberry Moose filled with Brownie “soil” crumble
Swiss European Baking & Pastry Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
HTMi Centre for Culinary Management Switzerland
Flash Seared Pike – Perch fillet with potato puree, charred cherry tomatoes, shaffron bouillabaisse and Alpine flower petals
Swiss European Culinary Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
Crisp Pavlova filled to the top with English Custard and fresh seasonal fruits and garnished with Swiss alpine flowers.
Swiss European Baking & Pastry Arts
Diploma | PgD
at HTMi Hotel and Tourism Management Institute Switzerland
Accredited by World Association of Chefs Societies
