Another first for HTMi Hotel School
On the 30th of May, Chef Rolf Caviezel came to HTMi’s
campus to perform a molecular gastronomy workshop with the culinary students.
Chef Rolf spent one whole day on campus with the students. The day was divided
into two sessions. The first session was a theory presentation. Rolf kindly
demonstrated, explained and showed the students basic knowledge of molecular
gastronomy in today’s culinary industry. The second part he invited every
student to participate in several of his molecular recipes. The students were
shown various molecular techniques varying from working with dry ice, liquid
nitrogen and the sous-vide cooking method.
Chef Caviezel makes regular
television appearances and hosts a web-TV series. This series is currently in
its second season of production. This success led to a second cookbook in
September 2009, Molecular Event Cooking: Aromas, Colours and Consistenciesii
(in German), which won a silver medal at the Frankfurt Book Fair in 2010. It
won a second silver medal in Basel on April 29, 2011. Chef Caviezel makes
regular television appearances and hosts a web-TV series. This series is
currently in its second season of production.
HTMi would like to thank Chef Rolf
Caviezel for taking time out of his busy schedule to hold a workshop with young
culinary students and pass on his fruitful knowledge and experience…
About Chef Caviezel :
Born in 1973 in St. Gallen, Rolf
Caviezel pursued his culinary education at the Gastrocenter St. Gallen and
later studied catering for hospitals and residential care homes at the
professional school “Hotelfachschule Belvoirpark” in Zurich. He took
inspiration from the pioneers of molecular cooking, Ferran Adrià und Heston
Blumenthal to further develop his talent in classic cuisine.
Chef Caviezel began his career
working at the Grand Hotel Dolder in Zurich, in the Grand Hotel Quellenhof in
Bad Ragaz and in the Suvretta House in St. Moritz. On August 9, 2010 he opened
his own restaurant, Station 1, in Grenchen, Switzerland, currently nominated
for a “Best of Swiss Gastro Award 2011” in the category “Trend”. At the same
time, Chef Caviezel began offering courses in molecular cooking through his
company, freestylecooking GmbH, aimed at teaching novice cooks who love to
experiment the ground rules of molecular cuisine. n 2010. It won a second
silver medal in Basel on April 29, 2011.
About HTMi Culinary Centre
The HTMi Centre for Culinary Management has a goal to train
students in the skills required to effectively manage a kitchen operation. Our
team of Culinary and F&B Managers at the Centre is complemented by visiting
chefs who are leaders in culinary management. Together we educate and train our
students in various areas such as kitchen operation, kitchen management in a la
carte and banqueting operations, European recipe development, kitchen quality
management, and confectionary and patisserie, Culinary events, and food
festivals are a regular feature of our teaching and learning method.
Chef Andy Kurfurst, Head Chef HTMi, June 2012