VM Salgaocar Institute of International Hospitality Education (VMSIIHE) campus welcomed Swiss Chef and restaurateur Anton Mosimann, an awardee of the Swiss Culinary Merit of Honor 2021 and one who curated the wedding banquet for Prince William and Kate Middleton in 2011. The chef also prepared meals for 21 monarchs at Buckingham Palace for Queen Elizabeth's Diamond Jubilee a few months later.
Recalling this incident the chef narrated, “I was in Paris when I received a call inviting me to curate and execute a menu for Prince William and Kate Middleton’s wedding. Each time I’ve prepared food for the Royal family, it has been a special experience. In fact, Princess Diana would visit my restaurant and I remember her complimenting my recipe for risotto. The family is quite particular about a light and healthy diet which is why I’m guessing they took a liking to my food. I believe my cooking style, cuisine naturelle, places emphasis on health as it limits the use of alcohol and fat.”
Sharing his insightful knowledge with the hospitality and culinary students Mosimann displayed the making of some of his unique recipes like Risotto ai funghi, Symphonie de fruits de Mer, Steamed fillet of seabass with sauce vierge.
Stating that Indian cuisine will always have a special place in his heart, Mosimann disclosed that his favourite restaurant in London is all about Indian food. “People say it’s too spicy but I don’t mind it, the spicier, the better, for me. Indian cuisine is very popular globally and I have seen the increase in its popularity over the course of the past few years because there are so many Indian restaurants coming up in every country. People love how different it is and how its flavours stand out from other kinds of food,” said Mosimann.
Taking chef Mosimann on a spiritual and culinary journey through India, the culinary institute welcomed him with a traditional aarti and had him indulge in a gastronomical fiesta of cuisines from multiple states titled ‘Indian Food Theatre’ where chefs and industry experts from Goa were also invited.
Chef Mosimann stated that he loves visiting Goa and admitted that he was emotional for getting such a welcome by the culinary students and faculty. “The students I’ve met here are eager to learn and have a sense of discipline which is very important in the hospitality and culinary industry,” he opined.
For Prof Irfan Mirza, director and principal of VMSIIHE it was like a dream come true to have someone like chef Mosimann on their campus. “We are giving our students an opportunity to meet and interact with a man who is a master at what he does,” said Mirza.
