Anton Mosimann Award: Honoring excellence in culinary heritage research

Celebrating the First Edition of the Anton Mosimann Award   

Culinary Arts Academy Switzerland (CAAS) proudly launched the first edition of the Anton Mosimann Award in September 2024. This prestigious award celebrates students who excel in culinary heritage research, bridging the gap between traditional culinary practices and modern-day gastronomy. The inaugural winner, Mutunulu Keyho, impressed the jury with her outstanding work on food waste and sustainable pork production, earning her a coveted silver cup by Robbe & Berking, a symbol of excellence and innovation in culinary arts.

Anton Mosimann’s Legacy and Robbe & Berking's Contribution   

The award is named in honor of Anton Mosimann, OBE, a renowned Swiss chef known for his two Michelin stars, his famous restaurant, Mosimann’s in London, and for serving as a private chef on the Concorde and personal chef to Queen Elizabeth II. Now serving as Honorary Dean of Culinary Arts Academy Switzerland, Mosimann's contributions to the culinary world are vast, and his legacy lives on through this award. Robbe & Berking, a world leader in fine silver products, partnered with Culinary Arts Academy Switzerland to present this annual award. Robbe & Berking’s silver cup signifies craftsmanship, tradition, and elegance, values that align with those upheld by Anton Mosimann throughout his career.

Why Culinary Heritage Matters in the Modern World   

Culinary heritage is more than just preserving old recipes; it is about understanding the roots of cooking traditions, respecting the cultural context, and reimagining how these traditions can solve contemporary challenges in the food industry. The Anton Mosimann Award aims to encourage students to explore culinary history and apply these findings to today’s rapidly evolving gastronomy landscape. With sustainability and food security at the forefront of global discussions, preserving culinary heritage has never been more important.

A Standout Presentation on Food Waste and Sustainable Production   

Mutunulu Keyho, a student at Culinary Arts Academy Switzerland, earned the top honor for her presentation on food waste and the sustainability of pork production. Keyho's research focused on the environmental and societal impact of pork consumption, highlighting a pressing issue in modern food systems. According to the United Nations Food and Agriculture Organization (FAO), pork is the most consumed meat globally, yet it remains surrounded by taboos in various cultures.  

Keyho’s research explored these cultural dynamics while addressing critical concerns about food waste and sustainability. She showcased an impressive ability to contextualize these issues, presenting solutions that could be applied to reduce waste in pork production and consumption, making her work not only timely but also vital to the future of food sustainability.

Sustainability in Food Production: A Key Topic for Future Chefs   

In today’s culinary landscape, sustainability has become a major focus for chefs, students, and educators. Keyho’s research was groundbreaking in that it didn’t just highlight problems—it offered solutions rooted in historical culinary practices, using modern sustainability frameworks. One key takeaway from her work is that understanding past food practices can guide current sustainability efforts. This makes her research incredibly relevant as the global food industry seeks ways to reduce waste and promote sustainable consumption.

Studying culinary heritage doesn’t just help us understand the past—it shows us how to improve the future of food.

^{– Mutunulu Keyho}

This reflection by Keyho, taken from her presentation, encapsulates the essence of her work: learning from the past to influence the future of food practices. It also speaks directly to the mission of the Anton Mosimann Award, which encourages students to think critically about how historical culinary traditions can address modern food industry challenges.

The Anton Mosimann Collection: A Treasure Trove of Culinary History   

One of the key elements that set Keyho’s research apart was her use of the Anton Mosimann collection, which is housed at the Bouveret campus of Culinary Arts Academy Switzerland and César Ritz Colleges. This collection, comprising objects, recipes, and publications dating back centuries and personally curated by Anton Mosimann, provided Keyho with invaluable resources to support her research. By examining historical texts and culinary objects, she was able to draw connections between past and present food practices, providing a robust foundation for her recommendations on sustainable pork consumption.

The Anton Mosimann collection serves as an excellent resource for all CAAS students interested in culinary heritage. It showcases not only historical recipes but also insights into how food trends have evolved, how chefs have adapted to societal changes, and how culinary traditions can inspire modern innovation.

The Role of Culinary Heritage in Modern Sustainability Practices   

Keyho’s work demonstrates how culinary heritage can be leveraged to solve contemporary issues, particularly sustainability. As food waste becomes a critical concern worldwide, particularly in meat production, there is a need for innovative solutions grounded in historical knowledge. By examining how pork was traditionally consumed and produced, Keyho identified practices that can be adapted to reduce waste and promote more sustainable consumption today.

Robbe & Berking: Celebrating 150 Years of Craftsmanship   

Robbe & Berking’s participation with Culinary Arts Academy Switzerland is a partnership based on shared values of excellence, tradition, and innovation. This year also marks the 150th anniversary of Robbe & Berking, a company renowned for its handmade silverware and silver products that grace the tables of prestigious hotels, yachts, and royal households. The silver cup awarded to Mutunulu Keyho represents more than just a prize; it is a symbol of dedication to craftsmanship and the preservation of heritage, much like the research being honored.

Robbe & Berking’s commitment to quality parallels the mission of Culinary Arts Academy Switzerland—to produce world-class chefs who are not only skilled in modern culinary techniques but also deeply connected to the rich history and tradition of food.

This collaboration between Robbe & Berking and Culinary Arts Academy Switzerland emphasizes the importance of preserving culinary and craftsmanship traditions in the 21st century. As both institutions celebrate their legacies, they also look to the future, fostering innovation while respecting the past.

The Jury: Experts in Culinary Arts and Hospitality   

The prestigious jury for the first edition of the Anton Mosimann Award consisted of culinary experts and leaders in the hospitality industry. Alongside Anton Mosimann himself, the jury included:

• Dr. Karolina Stefanski, Silver Ambassador for Switzerland at Robbe & Berking 
• Tanja Florenthal, Executive Director for Quality Assurance at Swiss Education Group
• Dr. Dominic Szambowski, Dean of César Ritz Colleges and Culinary Arts Academy Switzerland
• Lynda Pasmore, a renowned lecturer in Gastronomy and Nutrition at Culinary Arts Academy and César Ritz Colleges and President of the jury.  

These experts brought a wealth of knowledge and diverse perspectives, ensuring that the award recognized truly exceptional work in the field of culinary heritage research.

A Bright Future for Culinary Heritage Research   

The Anton Mosimann Award marks a new chapter in the recognition of culinary excellence at Culinary Arts Academy Switzerland. As the award continues in the coming years, it will inspire more students to explore the history of their trade and bring forward innovative solutions that reflect the values of sustainability, tradition, and craftsmanship.

The success of the first edition of the Anton Mosimann Award highlights the importance of culinary heritage in shaping the future of gastronomy. As sustainability becomes a key focus for the food industry, research like Keyho’s offers practical insights into how historical practices can guide more responsible consumption.

As the only culinary school ranked in the prestigious QS World University Rankings, Culinary Arts Academy Switzerland continues to lead the way in culinary education, empowering the next generation of chefs and food innovators to combine tradition with innovation.