SPICE held a 3-day workshop discussing creative cooking with celebrity Swiss chef Felix Eppisser with 16 Guide Millaut points and 1 Michelin Star, at the SPICE restaurant. He was recently appointed to become a guest chef for future programmes to inspire SPICE team by demonstrating his culinary success menus.

In the second part Dr. Liv Jànvàry from Palatinit GMBH dicussed the basics of nutrition science using a new pro/prebiotic food ingredient, called BENEO™, for in-flight catering. BENEO™ consists of 2 natural ingredients, called Inulin and Oligofructose, both instrumental for improving the health of our digestive system, which stands for 80% of our immune system. The aim of this workshop is to evaluate the possibility for Gate Gourmet to develop a healthier and nutritionally balanced diet for passengers and crew alike together with an accredited institute. Patrick Zbinden organised a sensoric training class for an insight into the secrets of the molecular cuisine. Home