The last two and a half years have pretty much turned the gastro scene upside down, not only in Zurich but all over the world. What is needed now: Rethinking, re-planning and reacting playfully. The young talents can do just that - and they are really passionate about what they do. They prove themselves in competitions and develop exciting gastronomic concepts that are well received.
The training paths are also more diverse than ever. The Hotel Management School Zurich has adapted its curriculum and is becoming more compatible. Pupils cook with a vegetarian school cookbook and even the very youngest are introduced to the topic of nutrition in a playful way on apple orchards. These prospects are fun!
