The multi-cultural flavours of the Center East took centre stage at this yr’s St. Moritz Connoisseur Pageant. The area is a melting pot of cultures and influences, leading to an unimaginable number of flavours, textures and elements. It was a real pleasure and honour to find this culinary extravaganza at this yr’s St. Moritz Connoisseur Pageant. This competition brings collectively high cooks from around the globe to showcase their culinary abilities and supply festival-goers a really distinctive eating expertise.
With its distinctive location and spectacular backdrop, the competition is a culinary feast that completely enhances the vacation spot of St. Moritz!
Certainly one of my private highlights from this yr’s occasion was making an attempt the Khamir Sandwich for the primary time. It is a pita made with a mix of herbs and spices, crammed with juicy lamb and greens. The top result’s an unimaginable mixture of flavours, textures and aromas that make this sandwich a must-try. The sandwich was served on the iconic Kitchen Social gathering occasion in Badrutt’s Palace, the place high cooks from around the globe take over the kitchen and serve up a spread of dishes. It was an actual pleasure to expertise the culinary delights of the Center East in such an iconic setting. The occasion’s reputation has continued to develop in previous years and has established itself as a must-visit occasion for foodies from Switzerland and the world.
These 10 Visitor Cooks from the Center East made the Pageant a real delight
- Sami Tamimi – Ottolenghi, London – Visitor of Govt Chef Fabrizio Zanetti, Suvretta Home
- Najat Kaanache, Nur Restaurant, Fes, Visitor of Govt Chef Janko Glotz, Nira Alpina
- Silvena Rowe, Omnia by Silvena, Dubai, Visitor of Govt Chef Kari Walker, Lodge Saratz
- Zineb “Zizi” Hattab, Restaurant DAR & KLE, Zurich, Visitor of Govt Chef Maxime Luvara, Badrutt’s Palace Lodge
- Tomer Tal, George & John Restaurant, Tel Aviv, Visitor of Govt Chef Gian Nicola Colucci, Grand Lodge des Bains Kempinski
- Alan Geaam, Restaurant Alangeaam, Paris, Visitor of Govt Chef Fabrizio Piantanida, Grand Lodge Kronenhof
- Athanasios Karagatzidis, Baron Restaurant, Beirut/Lebanon, Visitor of Govt Chef Mauro Taufer, Kulm Lodge
- Musa DaĞdeviren, Istanbul, Ciya Restaurant, Visitor of Govt Chef Gero Porstein, Lodge Waldhaus Sils
- Gal Ben Moshe, Prism Restaurant, Berlin, Visitor of Govt Chef Rolf Fliegauf, Lodge Giardino Mountain
- Raz Rahaw, OCD Restaurant, Tel Aviv, TEL AVIV, Visitor of Govt Chef Fabrizio Crespi, Cartlon Lodge
As you may learn a few of these Cooks are primarily based in Europe with their Eating places! For all those that don’t wish to journey too far or couldn’t have the possibility to attend the St. Moritz Connoisseur Pageant 2023 – take this chance to go to them quickly.
Find out about Chef Athanasios Karagatzidis life as a Chef in my interview (Baron Restaurant, Beirut/Lebanon)
Earlier than I get into my culinary spotlight of the competition, I’d prefer to thank all the cooks who labored so laborious to make the occasion occur. I had a good time on the competition, and it was all because of you.
So let’s speak about my excessive level: Chef Antansios Karagatzidis Khamir sandwich! (Khamir is a phrase for yeast. The bread is a mix of yeast, flour, milk powder and is sprinkled with sesame seeds and cooked to a toasty brown coloration). It was filled with slow-cooked lamb from the Pyrenees & pickled eggplants, Duqqua, Tour & pomegranate. The pita bread made with saffron was baked on-site. It was a type of dishes the place the whole lot simply labored collectively fantastically.
What introduced you all the way in which to Lebanon from Greece? Inform me about your childhood and begin into gastronomy
Born within the north of Greece in a small village, I moved with my household to Canada as a younger teenager. I grew up with a world aptitude. It was by way of journey with my mother and father that I found delicacies and fell in love with it.
On the age of 26, I began to work for a big resort & gastronomy firm they usually despatched me to Lebanon simply by coincidence. The aim was to assist them to create meals ideas for his or her eating places. The tasks have been successful so I continued working laborious till in the future, I used to be able to open my very own restaurant the place I might herald all his passions and learnings from the world of gastronomy.
The place does your ardour for meals come from?
I spent a few years travelling around the globe, which solely additional fueled my ardour for cooking. I acquired my diploma from Dubrulle Culinary Institute in Vancouver, the place I realized lots about completely different cultures and their cuisines. As I explored new flavours and cooking strategies, my ardour for cooking grew stronger. In Japan, I discovered explicit inspiration earlier than opening Baron Restaurant in Beirut. At Baron we deal with an natural method to cooking, so that you’ll by no means discover a conventional hummus on our menu—however you will see that an progressive interpretation of it! Our signature dish is an entire roast head of cauliflower in spiced butter and yoghurt tahini tartare, topped with walnuts and pomegranate seeds. We love sharing ideas at our restaurant.
What was a defining expertise for you in your profession as an Entrepreneur and Chef?
Round 2 years in the past Baron was hit by a hearth. We have been in a position to rebuild the restaurant by way of the assistance of a group of volunteers and now serve our prospects with an award-winning menu. The present monetary local weather in Lebanon is hard as you could know, however we’re not going to let that cease us from doing what we love. At this time, I acquired information that Baron has been awarded Finest Restaurant in Lebanon 2023 by “The World’s 50 Finest Eating places” and ranked #16 within the Center East & North Africa’s 50 Finest Eating places 2023. Nonetheless, because of the present tough state of affairs within the nation, I’m at present spending nearly all of my time at Costa Fria in Ericeria/Portugal the place I’m opening a brand new restaurant quickly.
An enormous a part of my work is the creation of ideas and design growth of full kitchen operations protecting catering and full hospitality providers, QSR, bakeries, superb eating and bistro ideas. This implies I journey lots, and have calls and conferences moreover cooking in my eating places.
Occasions you need to put in your bucket listing when visiting St.Moritz Connoisseur Pageant
One of many highlights of the competition is the Connoisseur Safari, the place visitors can bask in a gastronomic tour of town. Guests can take pleasure in tastings of varied dishes ready by native cooks in numerous venues, giving them an opportunity to pattern a wide range of cuisines and flavours in a single night. The Connoisseur Safari provides a enjoyable and relaxed ambiance, the place visitors can combine and mingle with fellow meals lovers whereas having fun with their meals.
One other thrilling occasion on the competition is the Kitchen Social gathering. That is an interactive eating expertise the place visitors can watch because the cooks put together their meals in entrance of them. The Kitchen Social gathering gives a chance for visitors to stand up shut and private with the cooks and study their cooking strategies and philosophies. The cooks will even reply any questions visitors could have and supply perception into the elements and flavours used of their dishes.
In conclusion, the St. Moritz Connoisseur Pageant is a must-visit for anybody who loves wonderful meals discoveries and distinctive eating experiences. With its mixture of the Connoisseur Safari and Kitchen Social gathering, visitors are assured a culinary journey like no different. Whether or not you’re a seasoned foodie or simply love making an attempt new dishes, this competition is to not be missed.
I wish to take this chance to thank the group of the St. Moritz Connoisseur Pageant for making such a wonderful job and the Kulm Lodge for internet hosting me for 2 nights of their fabulous luxurious surrounding.
