Chef’s Favourites | The Swiss House
Description
What do chefs actually cook when they can let off steam creatively?
The kitchen team from The Swiss House with Sharon Sturm, Mike Schelling and Sven Zeitler will be cooking their personal signature menus on three Saturdays in August.
7 August from 6 p.m.: Sven Zeitler will kick things off. He completed his training at a 5-star hotel in Celle (DE) in 2018. To broaden his personal horizons, he went to Iceland for three years. Regionality and seasonality characterise his kitchen philosophy. He likes to collect the ingredients for his dishes in the surrounding area. His menu includes influences from the gourmet trattoria, the star restaurant and the upscale middle-class Icelandic cuisine.
21 August from 6 p.m.: Mike Schelling joined The Swiss House team last May. After his apprenticeship, he worked in various places in Europe. He then spent one and a half years in Canada. His creations are influenced by upscale cuisine. In addition to regionality, his menu features unusual combinations of sweet and salty and unique desserts.
28 August from 6 p.m.: Sharon Sturm is in charge of the kitchen at The Swiss House. She has a lot of experience in star and gourmet gastronomy at home and abroad. She acquired her culinary knowledge at various stations in countries such as Iceland or Great Britain. Her special passion is the unconventional processing of classic ingredients. In her menu, she combines different flavours and surprises with new interpretations.
Have we whetted your appetite?
What do chefs actually cook when they can let off steam creatively?
The kitchen team from The Swiss House with Sharon Sturm, Mike Schelling and Sven Zeitler will be cooking their personal signature menus on three Saturdays in August.
7 August from 6 p.m.: Sven Zeitler will kick things off. He completed his training at a 5-star hotel in Celle (DE) in 2018. To broaden his personal horizons, he went to Iceland for three years. Regionality and seasonality characterise his kitchen philosophy. He likes to collect the ingredients for his dishes in the surrounding area. His menu includes influences from the gourmet trattoria, the star restaurant and the upscale middle-class Icelandic cuisine.
21 August from 6 p.m.: Mike Schelling joined The Swiss House team last May. After his apprenticeship, he worked in various places in Europe. He then spent one and a half years in Canada. His creations are influenced by upscale cuisine. In addition to regionality, his menu features unusual combinations of sweet and salty and unique desserts.
28 August from 6 p.m.: Sharon Sturm is in charge of the kitchen at The Swiss House. She has a lot of experience in star and gourmet gastronomy at home and abroad. She acquired her culinary knowledge at various stations in countries such as Iceland or Great Britain. Her special passion is the unconventional processing of classic ingredients. In her menu, she combines different flavours and surprises with new interpretations.
Have we whetted your appetite?
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