His craft he has learned over the roofs of the city of Zurich, in a noble address: Rolf Hiltl completed his apprenticeship as a Chef at the Grand Hotel Dolder. The training was meat and fish have been heavy, remembers the 53-Year-old, the media as a “powerful Pope” of Switzerland. This was in the year 1984.
35 years later, the focus is still on meat and fish. The expression of this fixation, the final exams for aspiring chefs. The test menus are composed of four baskets. They all contain fish and/or meat by – products, which must use the chefs as a main dish.
Hiltl thinks it is not anymore. “The vegetarian and vegan cuisine meet a growing social need.” 11 percent of the population in Switzerland eat now vegetarian and 3% vegan. Among the 15 – to 34-year-olds, 13 percent describe themselves as vegetarian, and 6 percent as a Vegan. A representative survey by the market research company Demoscope from the year 2017. Your eating these people justify in the first place with their concerns about animal welfare, followed by ethical and environmental Considerations.
Hiltl stimulates Reform
For Hiltl is against this Background, it is clear that there needs to be a Reform of the professional examination: “chefs should be able to take your exam without meat and fish.” It is vegetarian and vegan Restaurants not possible for cooking to train apprentices, because they would have to prepare in the final examination of meat and fish.
was professional, a great demand for courses chefs in vegetarian cooking . Hiltl refers to the Hiltl Academy, whose customers include the catering and hotel management group SV Group in Switzerland. More than 85 percent of businesses today offer vegetarian dishes; the proportion of those who are specialized, so at least three vegetarian menus to offer, with 15 per cent, but much smaller, such as Numbers of Gastrosuisse show, the Association of hotels and restaurants.
Reform planned – but how?
The culinary education is now also in the Federal house on the subject. The Federal Council must explain whether he, too, welcome the abolition of the meat and fish forced. National councillor Bastien Girod (Green, ZH) has yesterday submitted a corresponding Interpellation. In it, he addressed the high environmental and Climate impact, which the consumption of meat, as well as the fact that the intensive use, in particular, of beef and veal meat is unhealthy. Girod refers to the Federal regulation on the basic vocational education for cooks with a Federal certificate of proficiency. This scheme is not a forced leave to meat – and fish-derived menus, he says. “Why is nevertheless made such a restriction?”
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May Girod a run in the industry, open doors, shows this, however, striving to respond without the pressure of politics. “Currently, a comprehensive Reform of the chef profession is in progress,” says Daniel C. Jung, Deputy Director of Gastrosuisse. The topic of vegetarian/vegan diet will in future take in training a “significantly higher” in importance than in the past. “This is to reflect the changing needs of the invoice”, is the Young convinced. The Reform occurs in 2021. It is not clear whether the meat and fish are forced to fall within the scope of the audit, such as the Girod calls. Gastrosuisse says, for the answer to this question, further investigations were necessary.
Wait and see what the industry is doing
Hiltl welcomes the efforts as described by gastro Suisse: “The Problem is solved only when cooking apprentices who want to kill any animals, don’t have to in the future, cook more meat and fish.”
Should rethink the industry on a voluntary basis, national Council Girod submit again a proposal, he says. This time, with the aim to complement the cited Federal regulation: should there be explicit that the statutory audit is no meat – and fish-forced should contain.
(Tages-Anzeiger)
Created: 22.03.2019, 20:13 PM
