"At 16, I didn't dare go into a professional kitchen".
Switzerland's two best award-winning young talents work in Zurich: Athina Karavouzi cooks at the "Hyatt", Fynn Thielen at the "Dolder". In an interview, the apprentices explain why the time of the gruff tone is over and why the stress is worth it in spite of everything. And also how you can go from an unsatisfactory grade in home economics to a Michelin star one day.
You are among the best young chefs in Switzerland and both attend the talent class. Where does this fire inside you to want to achieve something come from?
Fynn: When I do something, I want to get the best out of it. No matter what it is. Even as a ten-year-old, I thought up a menu for my parents, which I then cooked for them. Even if it was a simple one (laughs). I prepared intensively for months for the cooking competition "gusto22". If I'm going to take part, then I should do it properly. (Editor's note: Fynn won the "gusto22" competition and is considered the best up-and-coming chef in Switzerland).
When did you discover your desire to cook?
Athina: For me, it only developed in the upper school. I was always unsatisfactory in home economics classes and thought, that can't be it. At home, I studied all the cookbooks I could find. Then the spark jumped and I almost couldn't stop cooking. Finally, I wrote a cookbook as my Matura thesis.
Why did you do your Matura first?
Athina: I had already thought about doing a cookery apprenticeship at the end of high school. But as a 16-year-old girl I didn't dare to work in a professional kitchen. So I first did my Matura and then started my apprenticeship as a chef.
The gastronomy industry is unfortunately also known for the great pressure in the kitchen, the high willingness to perform and sometimes also the rude tone. Some people break down because of this... how do you deal with it?
Fynn: Yes, unfortunately many people still have a gruff kitchen culture that won't last much longer. You simply can't find good people any more. It's time for people to express themselves in a friendly way in the kitchens too. This is already changing, but it will take some time. A role model for Athina and me is the chef Tanja Grandits. We don't know her personally yet, but I hear her tone is quite pleasant.
How do you deal with stress in the kitchen?
Athina: You should always listen, even if it gets a bit noisy. But you should never take it too seriously and certainly not personally. Such outbursts hardly have anything to do with one's own person, but usually arise out of the situation. And what also helps: power yoga (laughs). It relaxes the body from all the standing and you can also mentally shut down.
Why is all this effort worthwhile for you?
Athina: The working hours, the stress, the physical effort - it's all worth it when my plate looks perfect and the guest is happy. Moreover, with this profession I can travel the whole world and combine art and science with cooking.
Fynn: The profession consists of a lot of craft, but also a lot of theory. I find it fascinating what you can prepare from a very normal basic ingredient like a carrot. You need knowledge for that, but ideas from the internet or the exchange with other cooks also inspire me to create new recipes. I always want to think one step ahead.
Sustainability is an important topic at FOOD ZURICH. We follow trends and look at how we can feed ourselves as an ever-growing population so that our planet does not suffer a collapse. Is sustainability a topic in your training?
Athina: In vocational school, we are mainly oriented towards traditional French cuisine. So far, we have had a chapter on vegetarian food. At the Hyatt, we make sure that we don't waste any food. Food is nourishment and we should be grateful for it and use it as sparingly as possible.
Fynn: At the Dolder, we mainly cook seasonal and regional food for the a la carte menu. In the patisserie, as in many places, it's still a bit different, where strawberries are sometimes used for a dessert in winter.
You are in your second year of apprenticeship. What is your dream for later?
Fynn: I'm interested in food technology. I want to learn how to develop a product from scratch. Maybe I'll take a detour there to work as a chef again afterwards. But maybe I'll cook abroad for a while first.
Athina: I want to go to Denmark for a longer period of time to work in the restaurant "Alchimist". Rasmus Munk combines art with cooking and knowledge there. And each of his dishes has a message, a background. For example, he draws attention to marine pollution or encourages his guests to donate blood. I definitely want to stay a chef and maybe get a star one day. Or two, or three.
About the people:
The two best young Swiss talents work in Zurich: Athina Karavouzi cooks at the "Hyatt", Fynn Thielen at the "Dolder". The two are in the second year of their apprenticeship as chefs and both attend the talent class. This is where above-average learners are specially supported; there are about 18 students each year. In the "gusto22" competition for young chefs about two months ago, they qualified for the final together with seven other participants from Switzerland and excelled: Fynn Thielen came first, Athina Karavouzi second.
