Over the summer, Chef Tracy Zimmerman, Chef Margaret Wong, and Chef Daniel Hinder traveled to the Capital Town of Bern, Switzerland, to work for three weeks in the area’s finest hotels, the historic Hotel Bern and Hotel Bellevue Palace. Chef Hinder and Chef Wong were assigned to work on a official catering at the Von Wattenwil Hus, Bern, where they cooked for the Swiss President Micheline Calmy-Rey. At the elegant event they served zucchini mousse terrine, beef carpaccio with summer salad, slow oven-roasted lamb fillet over potatoes sautéed in Chrütli (local herbs). The dessert was a Hazelnut Soufflé Glace in triangle shape with coulis of forest berries. The Chefs report that the Swiss president was very pleased and they were honored to serve the president. Also, during their stay in Switzerland, the Executive Chef from the Hotel Bern organized a visit to the Chocolate Factory Felchlin, a hundred year-old facility. The company expressed an interest in sponsoring some of Monroe’s best pastry students in various educational competitions and experiences.
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