What is your favorite flavor of Macarons? And Jelly Bonbons? Returning from mid-term break, our Term 2 students surprised us with some amazing Petit Fours, Macarons and Jelly Bonbons. The class is led by Chef Instructor David Müller. Everyone can find their favorite! There are: • Chocolate-Orange • Lemon • Rasberry • Pistachio • Blackcurrant • Salted Caramel ... just to mention a few. photos by: Wilma, Verisara, Emelie #macarons #jellybonbons #petitfours #pastrychef #culinaryarts #swisseducated 
Guided by their lecturer Francesco Versari our term 6 students working on their Food in the Media projects & presentations! #caaswitzerland #swissedicated #platingart #artofplating #artisticapproach #foodphotography #foodfotography @chef.prof 
Swiss Grand Diploma Term 3 students guided by their chef instructor Jérôme Loup exploring Gourmet Cuisine. Tak is the Chef of the day and he's learning to practice the art of plating and very important restaurant service explanation! #caaswitzerland #culinaryartsacademy #swisseducated #swisseducationgroup #artofplating #platingart 
Term two Vegetarian Diploma students under supervision of chef David Alvarez prepared amazing meal! Theme was veg-xican. Mix of Mexican inspired vegetarian and vegan food! It was their first time serving the guests this menu, so a bit of trembling hands and nervousness but they managed perfectly! #swisseducated #caaswitzerland #vegetariancuisine #vegetariancooking #cookingvegetarian #finediningvegan #mexicanvegan 
Super tasty gluten free, sugar free and vegan pastries baked by Term 2 students instructed by Chef David Müller. The yummy vegan pastries are made without eggs and milk: • Mango Green Tea Cupcakes • Vegan Chocolate-Mango Cake • Vegan Sacher Cake The following pastries contain zero wheat flour, meaning they are gluten free: • Tomato & Rosemary Bread • Corn Bread Muffins • Marble Cake • Chocolate Chip Cookies #veganpastry #glutenfreepastry #desserts #sweets #bakedgoods #culinaryarts #swisseducated 
‘We eat with our eyes’ - they say. Our Term 3 students created some brilliant desserts that are not also joy for the tasting buds but pleasant for the eyes as well. The 2 desserts are: 1: Flexibel chocolate ganache with a raspberry sorbet and cocoa nib tuile, raspberry coulis, microwave sponge, and chocolate streusel. 2: Tropical baba with a passion fruit vail, mango passion fruit yolk, yoghurt sorbet, vanilla foam, coconut granite, and coconut and pineapple chips. Chef instructor: Fotis Kefalakis Student/Photographer: Hana Alsulaiman #swisswducated #dessertcreation #plateddessert #artofplating #culinaryarts #dessert #pastrychef 
Cook ’N’ Battle is back, bigger and better than ever! We’re going global once again, and keeping with the theme of Sustainability. So if you think you’ve got what it takes to WIN one of our fantastic prizes, choose an ingredient local to wherever you are in the world and build a dish around it! For more information on the competition guidelines and how to participate, visit: www.cooknbattle.com #caaswitzerland #kempinsky #cooknbattle #swisseducated #culinarycompetition #cooking #win #creativecuisine 
Swiss Grand Diploma Term 2 students guided by their chef instructor Jérôme Loup prepared scrumptious Eastern European specialities such as borscht, Kiev chicken and koulibiak. Come to taste more! @soulkitchencesarritz #swisseducated #caaswitzerland #culinaryartsacademy #culinaryartsacademyswitzerland 
Term 3 culinary students guided by their chef instructor Roland Duval worked on mastering the art of “garde manger” or cold kitchen! As a result students learnt the preparation of a lobster 🦞 #swisseducated #caaswitzerland #culinaryartsacademy #culinaryartsacademyswitzerland 
There are no boundaries to your imagination in the kitchen of Chef Javier Mercado. Believe it or not, this is 100% sugar. Our Term 3 student learn how to shape melting sugar and make amazing shapes out of it and form it into a sculpture. #sugarsculptures #sugarart #creativemind #masterpieces #sigarflower #pastrystudents #culinaryarts #swisseducated 
The Battle is back! Following the success of last year's virtual culinary competition, Cook 'N' Battle returns for its second edition! Think you've got what it takes? For the chance to WIN prizes including scholarships to our Academy and stays in luxury hotels, find out how you can take part by checking out: cooknbattle.com #caaswitzerland #kempinsky #cooknbattle #swisseducated #culinarycompetition #cooking #win #creativecuisine 
The dessert of the day is... • Chocolate mousse on a vanilla financiér, with a berry compote, vanilla foam and a cocoa nib crumble & • Grand Marnier iced parfait dipped in matcha white chocolate with almonds, apricot puré, apricot compote, microwave sponge and garnished with butter tuile ...plated by Term 2 students and served in the Lakeview Restaurant last week. Chef Instructor: Graham Sutherland Photos: Wilma, Varisara, Emelie #plateddesserts #theartofplating #dessert #pastryteam #culinaryarts #swisseducated 
Ready for brunch?! 🥨🍞🥖🍕 These amazing bakery goods were made by our Term 1 student last week under the guidance of Chef Instructor Daniel Benner. Croissants, sourdough, Zopf, danishes, pizzas, pretzels and many more. #bamerygoods #bakedproducts #bread #croissant #pizza #danish 
Japanese people say that secrete of long life lies in the community feeling and hard work. Vegan food and working at your own garden are the musts as well for long and healthy life according to our chef instructor Rando Kauge. As a result of their class our Vegetarian Diploma students prepared delicious Raw Daikon Shiso Roll & 🌱 Tofu Carrot Katsu. #veganfood #vegancooking #swisseducated #culinaryartsacademy @randokauge 
Egypt is our final destination for the third session of the Ramadan Chef’s Talk series. Join our Culinary Arts Academy Chef Fotis Kefelakis and our student Samar on May 4, to see what they prepared for us this time. Registration Link in Bio #caaswitzerland #swisseducated #chefstalk #ramadan #ramadanfood #festiveseason #festivefood #ramadankareem #culinaryeducation