The latest SPICE workshop took place in Zurich last December and contained the following program:
• Trend scouting in Zurich's most trendy delicacy shop, Globus, at the Bahnhofstrasse.
• Gourmet safari in Zurich's exclusive hotels zum Storchen and the Park Hyatt. The Storchen Chef de Cuisine, Fredi Nussbaum, introduced the SPICE team to his traditional yet light modern dishes. Frank Widmer, Executive Chef, welcomed the SPICE team to his signature dishes, such as the grilled veal chop with vegetables prepared on the charcoal grill and his newly created Swiss premium cheese buffet.
• Pasta workshop with Italy's famous supplier Aralimentare, to evaluate the use of IQF (individual quick frozen) products in the airline catering industry.
• Pastry workshop with German supplier Döhler to get an inside view on ready to use pastry products. Home